Rancang Bangun Alat Pengaduk Adonan Kerupuk Bawang untuk Meningkatkan Produktivitas pada UMKM Kerupuk Gunyah Magetan. (Design and Development of a Shallot Crackers Dough Mixer to Increase Productivity in Magetan's Chewy Crackers SMEs).

Rifai, Muchamad Hakim (2024) Rancang Bangun Alat Pengaduk Adonan Kerupuk Bawang untuk Meningkatkan Produktivitas pada UMKM Kerupuk Gunyah Magetan. (Design and Development of a Shallot Crackers Dough Mixer to Increase Productivity in Magetan's Chewy Crackers SMEs). Undergraduate thesis, Universitas 17 Agustus 1945 Surabaya.

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Abstract

Gunyah Crackers MSMEs Magetan produces 624Kg of onion crackers in one month and requires 24 Kg of raw materials every day. Currently, Gunyah Crackers MSMEs owned by Mrs. Lisa has a significant problem in the dough mixing section. Because the current mixer only uses a small mixer and the body position in mixing is uncomfortable, in one mixing process the worker can only mix 4Kg of dough 6 times and not infrequently workers experience pain in several parts of the body due to less ergonomic work postures. Therefore, researchers are interested in raising this problem by making a dough mixer that has a larger capacity using the Anthropometric, NBM, REBA, and Productivity Analysis approaches. The results of the design analysis obtained a significant comparison. The NBM questionnaire scores for workers 1,2, and 3 were 42, 47, and 44, where the scores for the three workers were in the high category and needed immediate action, and after the design of the tool, the NBM scores for workers 1,2, and 3 decreased drastically by 7, 12, and 8, where the scores for the three workers were in the low category and no further corrective action was needed. The assessment of the worker's body position with REBA obtained a final score of 4, which was included in the moderate risk level and required corrective action for work attitudes, and after the design of the tool, the REBA score for the worker's body position decreased with a final score of 1, which was included in the negligible risk level category and no further work attitude improvement was needed. Productivity before design, workers needed 30 minutes to mix 24 kg of dough, and after the design of the tool, workers were able to produce 48 kg of dough in 5 minutes, where productivity increased by 100%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Crackers, Cracker Dough Mixer, Anthropometrics, NBM, REBA, Productivity
Subjects: T Technology > TS Manufactures
Divisions: Fakultas Teknik > Program Studi Teknik Industri
Depositing User: 1412000040 Muchamad Hakim Rifai
Date Deposited: 16 May 2001 19:04
Last Modified: 18 Dec 2001 21:27
URI: http://repository.untag-sby.ac.id/id/eprint/36388

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