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Journal : JURNAL REKAYASA SISTEM INDUSTRI

ANALISIS RISIKO ERGONOMI PADA PEKERJA OFFICE BOY DI PT. XYZ (STUDI KASUS PENDISTRIBUSIAN AIR GALON) Tri Novita Sari; Asri Amalia Muti; Nofan Hadi Ahmad
JURNAL REKAYASA SISTEM INDUSTRI Vol 7 No 2 (2022): (Mei 2022)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v7i2.5498

Abstract

An Office Boy (OB) has a big role in helping employees in a company. PT XYZ is one of modern office building located in Jakarta’s prime business district along Jalan Thamrin, Jakarta. PT XYZ has office boys, the office boy’s job includes cleaning and tidying the room and office equipment, serving requests of employees and company guests. The job of distributing gallons of water carried out by the office boy from the pantry to the 13 divisions is a tough job. It is important to know the risk and the force that occurs on the spine as well as an ergonomic risk analysis. The force received by the spine (L5/S1) is 2253.34 N, where the force is still within normal limits, but based on the REBA method the activity of lifting gallons of water poses a very high ergonomic risk. This risk can cause injury, especially if it is done for a long period of time. It is necessary to improve work posture such as lifting a lower body posture/squatting or with another device.
DETERMINASI PATOKAN WAKTU PABRIKASI DENGAN STOPWATCH TIME STUDY (STUDI KASUS CEMILAN SBR) Asri Amalia Muti; Tri Novita Sari; Novan Hadi Ahmad
JURNAL REKAYASA SISTEM INDUSTRI Vol 8 No 1 (2022): (November 2022)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v8i1.6370

Abstract

SBR Snacks, engaged in food, produces various kinds of snacks such as bread, banana chips and opak gambier. The problem in this industry is that when ordering the same product, if the manufacturing process is different for each order, there will be delays in the manufacturing process. In this study, a time study was conducted by observing three products commonly produced by the domestic industry from these snacks. Based on the time survey conducted, it was found that there is no set time standard for the manufacturing process of each product. Adjustment and tolerance procedures are used when setting the standard time. From the results of the study, the standard time for each product was 1670.34 seconds for bread products, 2205.84 seconds for banana chips, 2268.84 seconds for opaque gambier.