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Perancangan Alat Pengupas Buah Durian Di UKM Pancake Lena budiarto, dominikus
SAINTEK: Jurnal Sains dan Teknologi Industri Vol 1 No 1 (2017): Saintek: Jurnal Ilmiah Sains dan Teknologi Industri
Publisher : Universitas katolik Musi Charitas

Pancake Lena merupakan industri kecil menengah yang memproduksi pancake durian. UKM ini memproduksi pancake durian sebanyak 600 buah perharinya. Untuk pembuatan pancake perharinya UKM dapat menghabiskan durian sebanyak 25 buah. Observasi awal untuk mengupas buah durian awal menggunakan pisau, namun dengan menggunakan cara tersebut banyak faktor-faktor yang menimbulkan kecelakaan kerja dan menyebabkan waktu proses yang lama. Waktu rata-rata untuk mengupas durian awal 1,1 menit sedangkan untuk mengupas buah durian total dengan waktu rata-rata 3,3 menit. Pada pengamatan dilakukan untuk 25 buah durian dengan mengalami kecelakaan kerja sebanyak 4 kali. Untuk mengatasi masalah waktu dan produktivitas maka dibutuhkan suatu alat pengupas buah durian. Cara kerja alat pengupas buah durian dengan menusukkan buah durian pada tempat penopang buah durian, lalu terdapat 2 cakar pisau kiri dan kanan untuk menusuk bagian sisi kiri dan kanan atas buah durian, kemudian pendorong dipukul agar cakar pisau menusuk ke buah durian, dan tuas kiri dan kanan ditarik secara bersamaan untuk membuka buah durian. Perancangan alat pengupas buah durian ini menggunakan metode R&D (Research and Development) yang merupakan metode penelitian dan pengembangan produk. Pengembangan alat memperhatikan efisiensi,keefektifan alat dan kemudahan penggunaanproduk. Efisiensi waktu pengupasan buah durian awal rata-rata 0,11 menit sedangkan untuk mengupas buah durian total dengan waktu rata-rata 1,02 menit dan produktivitas sebelum didapatkan 2,22 dan setelah didapatkan 2,27 dan kecelakaan kerja berkurang. Spesifikasi alat yang dirancang berukuran panjang 50 cm dan tinggi 92 cm.

Perancangan Alat Pengupas Buah Durian Di UKM Pancake Lena budiarto, dominikus
SAINTEK: Jurnal Sains dan Teknologi Industri Vol 1 No 1 (2017): Saintek: Jurnal Ilmiah Sains dan Teknologi Industri
Publisher : Universitas katolik Musi Charitas

Pancake Lena merupakan industri kecil menengah yang memproduksi pancake durian. UKM ini memproduksi pancake durian sebanyak 600 buah perharinya. Untuk pembuatan pancake perharinya UKM dapat menghabiskan durian sebanyak 25 buah. Observasi awal untuk mengupas buah durian awal menggunakan pisau, namun dengan menggunakan cara tersebut banyak faktor-faktor yang menimbulkan kecelakaan kerja dan menyebabkan waktu proses yang lama. Waktu rata-rata untuk mengupas durian awal 1,1 menit sedangkan untuk mengupas buah durian total dengan waktu rata-rata 3,3 menit. Pada pengamatan dilakukan untuk 25 buah durian dengan mengalami kecelakaan kerja sebanyak 4 kali. Untuk mengatasi masalah waktu dan produktivitas maka dibutuhkan suatu alat pengupas buah durian. Cara kerja alat pengupas buah durian dengan menusukkan buah durian pada tempat penopang buah durian, lalu terdapat 2 cakar pisau kiri dan kanan untuk menusuk bagian sisi kiri dan kanan atas buah durian, kemudian pendorong dipukul agar cakar pisau menusuk ke buah durian, dan tuas kiri dan kanan ditarik secara bersamaan untuk membuka buah durian. Perancangan alat pengupas buah durian ini menggunakan metode R&D (Research and Development) yang merupakan metode penelitian dan pengembangan produk. Pengembangan alat memperhatikan efisiensi,keefektifan alat dan kemudahan penggunaanproduk. Efisiensi waktu pengupasan buah durian awal rata-rata 0,11 menit sedangkan untuk mengupas buah durian total dengan waktu rata-rata 1,02 menit dan produktivitas sebelum didapatkan 2,22 dan setelah didapatkan 2,27 dan kecelakaan kerja berkurang. Spesifikasi alat yang dirancang berukuran panjang 50 cm dan tinggi 92 cm.

Design of a Round Tofu Printer Using the Ergo-Product Design Method : (Case Study: Mr. Andi’s Tofu Factory Palembang) Setiawan, Heri; Susanto, Sani; Rinamurti, Micheline; Alfian, Achmad; Pratama, Yohanes Dicka; Budiarto, Dominikus
Journal of Engineering Sciences Vol 2 No 4 (2025): Vol 2 No 4 February 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/improsci.v2i4.614

Background. Tofu is the familiar Indonesian food. It is crucial to produce Tofu effectively and efficiently. Aim. This research aims to help Mr Andi's tofu factory in Palembang, which has problems with the round tofu wrapping process. Workers are often absent due to specific events, which causes the owner to experience difficulties in producing round tofu. The processing time will be slower than usual, and the owner will have to hire spare tofu wrappers with more expensive wages. This round tofu maker is designed for Mr Andi's tofu factory. Methods. The research method applies ergonomics in product design (Ergo-Product Design), which applies the AT, SHIP approach, and anthropometry. Result. The research result is a tool made based on the dimensions of round tofu, size 6.25x6.25x4 cm3. The cover, base, and pressing cloth size is 50x50x3 cm3. The core part consists of a wooden part measuring 50x50x10 cm3 and a small square inner part of aluminum measuring 6.25x6.25 cm2. The fabric presses are the same size but added with small nails made of ¾-inch mild steel positioned right in the center of each small square in the core. Conclusion. The tool manufacturing cost is 560,000 IDR, and the maintenance cost is 10,000 IDR per month. Break event point in 13,728 units or 8,227,778 IDR and payback period in 2 days. Regarding environmental aspects, liquid waste from the tofu filter still exists because it does not change the production process. Worker energy becomes lighter, down 32 kcal/hour. Implication. The tofu packaging process time is faster, and the amount of production is more significant.

Ergo-Technopreneurship Training to Improve Knowledge and Attitude of Technology Entrepreneurs Palembang Local Culinary Traders Setiawan, Heri; Susanto, Sani; Rinamurti, Micheline; Alfian, Achmad; Pratama, Yohanes Dicka; Budiarto, Dominikus; Clara, Catharina
Jurnal Ekuisci Vol 2 No 4 (2025): Vol 2 No 4 March 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/ekuisci.v2i4.633

Aim. The research objective is to empower the community through Palembang local culinary businesses for the process of developing and implementing innovative ideas that use technology to create new products, services, or businesses that have the potential to grow and develop attitudes of mastery of technology and entrepreneurship and income of Palembang local culinary traders. Methods. The methodology combined the Systemic, Holistic, Interdisciplinary, and Participatory (SHIP) approach and quasi-experimentation. The study employed a post-test-only group design (treatment by subject design). Identifying the issue was the first step in the activities, followed by problem prioritization and action plan creation. As a research intervention, this action plan was implemented. After determining the percentage of change, the acquired data were descriptively analyzed using a paired t-test. Result. The findings indicated that merchants' income grew by 29.69% (p<0.05), and technology entrepreneurs' attitude scores increased by 37.45%. This demonstrates that community empowerment through a participative method is highly effective. Conclusion. Starting from the results of the analysis and discussion reviewed based on relevant literature, it can be concluded: (1) the strategy of community empowerment through ergo-technopreneurship training is quite adequate, as seen from the enthusiasm of culinary traders to develop their business; (2) Ergo-technopreneurship training can significantly expand the understanding of community empowerment of local Palembang culinary traders in the field of ergonomics-based technology entrepreneurial strategies by 37.45% (p < 0.05); and (3) Training in ergo-technopreneurship for community empowerment can significantly increase the technology entrepreneurial attitudes of local Palembang culinary traders by 29.69% (p < 0.05).

Recommendations for Sustainable Waste Management Technology in Palembang City Setiawan, Heri; Susanto, Sani; Budiarto, Dominikus; Alfian, Achmad; Pratama, Yohanes Dicka
Jurnal Agrosci Vol 2 No 4 (2025): Vol 2 No 4 March 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/agrosci.v2i4.641

Industrial waste includes various types of materials that are no longer useful, economically valuable, or desirable in an operational context. Industrial waste management requires a special approach, the potential environmental and health impacts that can be caused. The waste management technology used depends on the type of waste generated, which is already known by the people in Palembang City is a waste management technology that is not so complex in its process. How far the people of Palembang City know the technology and its application needs further research. The purpose of this research is to review the literature and identify waste sources, policies, technologies, inhibiting factors, and assessment of waste management technology. The research method used a case study systematically and holistically to gain a comprehensive understanding with steps; determining research design, case selection, data collection and analysis, preparation of findings, and evaluation, reflection and recommendation of sustainable waste management technology. The results of the study recommend sustainable waste management technology in Palembang City which includes: (a) waste sources come from households, offices, businesses, markets, public facilities and areas, (b) waste management policies are located in Government Regulations: Law, Perpres, Permen and Perda, (c) waste management technology is still not integrated and operates in open dumping, (d) inhibiting factors; institutional aspects, financing, regulations, community participation, technical operations, and (e) the execution of zero waste management and comprehensive waste management technology recommendations that are sustainable and environmentally friendly are highly recommended.

Mapping Potential Musculoskeletal Disorders (MSDs) Based on Ergo-MMH in Manual Material Handling of TBS Loading-Unloading Workers Setiawan, Heri; Susanto, Sani; Rinamurti, Micheline; Alfian, Achmad; Pratama, Yohanes Dicka; Budiarto, Dominikus
Jurnal Improsci Vol 3 No 1 (2025): Vol 3 No 1 August 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/improsci.v3i1.855

Background, The prospect of oil palm plantations is currently rising significantly to become a favourite business. However, the work activities of TBS loading-unloading workers are still performed without paying attention to ergonomic aspects and have the potential for MSDs. Aim: To map the potential MSDs of TBS loading-unloading workers, serving as a basis for improving the work system. Methods: The inclusion sample of TBS loading-unloading workers was observed and interviewed using the NBM questionnaire to diagnose potential MSDs resulting from MMH work activities. Ergo-MMH was applied to provide recommendations for improving work system design based on the AT and SHIP approaches. Results: The primary causes of MSDs are unnatural working attitudes and excessive muscle tension resulting from work systems that are not designed per the limitations of workers. Twelve body parts are directly involved in MMH activities. Conclusions, Possible MSDs on the back, left and right shoulders, right and left upper arms, right forearm, left and right wrists, left and right hands, and upper and lower neck. Implication, Ergo-MMH-based mapping of potential MSDs in manual material handling activities of TBS loading-unloading workers for the academic world; research, theory development, and education. For society, public awareness, community development, and social support. For the nation and state, work safety, economic growth, and public health. For the international community, international collaboration, standards development, and technology development

Work System Improvement in the Production Process Station Area PT SMS Using Macro Ergonomics and Design (MEAD) to Increase Productivity Setiawan, Heri; Susanto, Sani; Rinamurti, Micheline; Alfian, Achmad; Pratama, Yohanes Dicka; Budiarto, Dominikus
Jurnal Improsci Vol 3 No 2 (2025): Vol 3 No 2 October 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/improsci.v3i2.939

Background. PT SMS produces bottled drinking water (amdk) in gallons and cups with Vit and Forme brands for gallon packaging and Airnes, Forma, and OK Oce brands in cup packaging. In identifying the problem at PT SMS, it was found that the work system is not well-designed and lacks ergonomics at several workstations, which has an impact on achieving less than optimal daily productivity. The output per work shift set by the company is 2,100 gallons and 3,150 boxes for cup packaging, but in fact, it can only produce approximately 2,050 gallons and 3,000 boxes. Aim. Analyze the factors that cause the work system to be less effective and less ergonomic. The formulation of work system factors encompasses physical work environment factors, equipment, infrastructure, machinery, workload factors, and organisational factors. Methods. The Macro Ergonomic Analysis and Design (MEAD) method is used to identify factors that affect the work system and then implement improvements and design changes based on the identified factors. Results. Physical work environment factors and organisational factors are problems within the work system at PT SMS, as the workspace designated for the production workflow lacks ergonomic support for employees' postures while working, and task management is inadequate. The machinery has not been crafted based on the anthropometric measurements of the workers. Oversight is absent for the work being done, and the standard time required for the production process has yet to be established. So that it increases productivity per work shift at PT. SMS is not optimal and experiences over time. Conclusions. Redesign of physical work environment facilities, scheduling of rest periods, and organisational factors through supervision from PT SMS resulted in output per shift meeting the standards set by the company.. Implication. The application of MEAD can identify factors that cause suboptimal productivity. Redesigning ergonomic physical work environment facilities, scheduling rest periods, and supervisory organisational factors within the company have an impact on optimising productivity, as measured by the output per shift set by the company

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