Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal PERFORMA : Media Ilmiah Teknik Industri
M Abid Hamami
Unknown Affiliation
Engineering Industrial & Manufacturing Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Redesign Kompor Ergonomis Menggunakan Konversi Bahan Bakar Dengan Metode Value Engineering M Abid Hamami; Satriardi Satriardi; Ari Andriyas Puji
Performa: Media Ilmiah Teknik Industri Vol 19, No 2 (2020): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.19.2.44217

Abstract

The use of stoves that are not ergonomic becomes an obstacles for food seller because it can interfere with physical comfort while working due to inflexsible stove conditions for use. Therefore, this research will identify the data nedeed, provide suggestions for an ergonomic stove design in form of 3 dimensions and be directly applied in tangible form using the value engineering method. The stages used are information stage, creaativity stage, analysis stage (creative analysis, raw material costs, anthropometry, and raw material analysis). Anthropometry data was obtained from 135 of pecel lele seller in Pekanbaru in form of dimensions of elbow span in standing position (D33), upper arm length dimensions in sitting position (D23), and height dimensions of vertebrae in standing position (D6). The next stage is development and reccomendations stages.and the last stage is analysis stage ofrom result of design. The result obtained that the elbow in the standing position (2x D33) = 2x 66.6 cm = 133.2cm, the length of the upper arm in the sitting position (D23) = 40.0 cm, and the height of the vertebrae in the standing position (D6) = 75.2cm
Co-Authors Puji, Ari Andriyas Satriardi Satriardi