Rancang Bangun Alat Penumbuk Adonan guna Meningkatkan Efisiensi Produksi dan Higienis pada Produk Biskuit dengan Pendekatan Ergonomi. (Design and Development of a Dough Pounding Tool to Improve Production Efficiency and Hygiene in Biscuit Products with an Ergonomic Approach).

Armadani, Handhika Mahindra (2024) Rancang Bangun Alat Penumbuk Adonan guna Meningkatkan Efisiensi Produksi dan Higienis pada Produk Biskuit dengan Pendekatan Ergonomi. (Design and Development of a Dough Pounding Tool to Improve Production Efficiency and Hygiene in Biscuit Products with an Ergonomic Approach). Undergraduate thesis, Universitas 17 Agustus 1945 Surabaya.

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Abstract

Banjar Biscuit UMKM "Bu Min" in Sumber Nongko Village, Jombang, is a micro enterprise that produces traditional snacks made from sticky rice. The process of making Banjar biscuits is done manually, especially at the stage of pounding the dough, which requires a lot of energy. This traditional method not only causes physical fatigue for workers but also has an impact on production efficiency and product hygiene. With increasing market demand, UMKM faces difficulties in meeting consumer needs due to the limitations of the manual process. This study aims to design an ergonomic dough pounding tool to overcome these problems. The tool designed has dimensions of 140 cm high, 50 cm wide, 50 cm long, and a mortar diameter of 30 cm. Testing of the tool showed increased efficiency, with the average Work Pulse Rate (WHR) of workers decreasing from 118-149 beats/minute to 93-124 beats/minute, which means that the cardiovascular workload of workers is significantly reduced. In addition, the use of this tool speeds up the production process, maintains product hygiene, and reduces the risk of injury to workers. From an economic perspective, the cost of making the tool of Rp 5,306,000 is proven to be financially feasible, with an Internal Rate of Return (IRR) reaching 5.26% per month (20.2% per year), a Profitability Index of 6.04, a positive Net Present Value (NPV), and a Payback Period of only 2 months. This innovation not only improves the quality and quantity of production but also helps MSMEs compete in an increasingly competitive market. The results of this study indicate that the use of a dough pounder is an optimal solution to increase efficiency, reduce worker fatigue, and maintain product cleanliness, thus supporting the development of Banjar Biscuit MSMEs to meet the increasing market demand.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Cardiovascular Load, Anthropometry, Engineering Economics
Subjects: T Technology > TS Manufactures
Divisions: Fakultas Teknik > Program Studi Teknik Industri
Depositing User: 1412000032 handhika mahindra armadani
Date Deposited: 28 Mar 2002 20:48
Last Modified: 28 Mar 2002 20:48
URI: http://repository.untag-sby.ac.id/id/eprint/36783

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