Perancangan Alat Pengemasan Tempe Guna Meningkatkan Efisiensi Produktivitas. (Design of Tempeh Packaging Tool to Improve Productivity Efficiency).

Putra, Sabrian Prima (2024) Perancangan Alat Pengemasan Tempe Guna Meningkatkan Efisiensi Produktivitas. (Design of Tempeh Packaging Tool to Improve Productivity Efficiency). Undergraduate thesis, Universitas 17 Agustus 1945 Surabaya.

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Abstract

Tempe, sebagai produk olahan kedelai yang difermentasi oleh jamur Rhizopus oligosporus, merupakan makanan khas Indonesia dengan nilai gizi tinggi, terutama sebagai sumber protein nabati. Rumah Produksi Tempe Mas Alfin menggunakan sistem produksi MTO (Make To Order) dan MTS (Make To Stock) untuk memenuhi kebutuhan pelanggan, termasuk kerja sama dengan perusahaan katering. Namun, proses produksi tempe di rumah produksi ini masih menghadapi tantangan efisiensi, khususnya pada tahap pengemasan manual yang memakan waktu lama dan menyebabkan keluhan ergonomis pada pekerja. Penelitian ini bertujuan menciptakan alat pengemasan semi-otomatis yang ergonomis untuk meningkatkan efisiensi produksi, mengurangi keluhan pekerja, serta meningkatkan daya saing produk. Berdasarkan perhitungan antropometri, alat pengemas dirancang dengan spesifikasi: tinggi alat 150 cm, jarak tangan untuk input 68,5 cm, dan tinggi output 61,5 cm. Alat ini mampu mempercepat waktu pengemasan dari 75 detik menjadi 36 detik per kilogram, meningkatkan kapasitas produksi hingga 108%, serta menurunkan harga pokok produksi dari Rp 7.058 menjadi Rp 6.083 per 500 gram. Investasi alat pengemasan ini memiliki periode pengembalian modal selama 8 hari, dengan biaya harian Rp 383.400. Perancangan ini diharapkan menjadi solusi praktis untuk mendukung perkembangan industri tempe lokal dan internasional melalui peningkatan efisiensi dan kualitas produk.

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