Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers

Anak Agung Ngurah Bagus Mulawarman; I Ketut Gede Juli Suarbawa; M Yusuf

doi:doi:10.11648/j.ajasr.20220804.13

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Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers

Anak Agung Ngurah Bagus Mulawarman, I Ketut Gede Juli Suarbawa, M Yusuf

Published in American Journal of Applied Scientific Research (Volume 8, Issue 4)

Received: 11 October 2022 Accepted: 29 October 2022 Published: 16 November 2022

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Abstract

Tempeh chips are one of the businesses in the field of small or household industries. Tempe sold by small industries is usually in the form of crackers. To process tempeh into chips, it is necessary to cut and slice it so that it can be made thin. There is a problem in slicing tempeh into thin pieces, especially in large quantities of tempeh. Manual cutting will make the work ineffective, take a long time, and the results of many pieces of tempeh are destroyed. Based on this problem, a tempeh cutting tool design research was conducted with an ergonomic approach to increase worker productivity. This research was conducted using a one-short case study method with a pre- and post-test design group that was carried out by observation of the tempeh cutting procedure. Workload as determined by the pulse of rice before and after work; complaints of fatigue and skeletal muscle pain before and after work; and work productivity as determined by a comparison between the work pulse (measured in beats per minute) and the weight of the products produced (in kilograms) while working (minutes). The results of the study concluded that: Testing the tempeh cutting's job efficiency using an ergonomic technique yielded the following results: a). Prior to utilizing the tempeh cutting machine, the average resting pulse rate of tempeh cutting artisans was 69.84 (2.31) bpm; however, their working pulse increased to 105.96 (1.46) bpm, increasing by 37.53 (2.98) bpm, or 54.48%. The average resting pulse rate of tempeh cutting craftsmen after using tempeh cutting machine is 68.43 (±1.71) bpm and the average working pulse is 97.08 (±2.00) bpm and an increase in work pulse is 27.24 (±1.64) bpm or 39.00 %; b). The average difference between musculoskeletal disorders before work and after work before using tempeh cutting machine is 28.90 (±3.31) and the average difference between skeletal muscle disorders before work and after work after using tempeh cutting machine is 16.70 (±4.30). The decrease in the mean of skeletal muscle disorders before using the tempeh cutting machine and after using the roasting machine was significant (p < 0.05) or 42.21%; and c). The result of calculating the work productivity of craftsmen before using the tempeh cutting machine is 94.21±3.09 and an increase after using the tempeh cutting machine is 152.69±3.37 or an increase of 62.07%.

Published in	American Journal of Applied Scientific Research (Volume 8, Issue 4)
DOI	10.11648/j.ajasr.20220804.13
Page(s)	88-92
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Tempeh Cutting, Ergonomic, Work Productivity

References

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[8]	E. P. L.. Kasper, “Design of systems for productivity and well being,” J. Appl. Ergon., vol. 45, no. 1, pp. 26–32, 2014.
[9]	N. Corlett, Static Muscle Loading and the Evaluation of Posture. Evaluation of Human Work, 3rd Edition. London: Taylor & Francis, 2005.
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[11]	K. H. E. Kroemer and E. Grandjean, Fitting The Task To The Human, Fifth Editione A Textbook Of Occupational Ergonomics. London: CRC Press, 2009.
[12]	F. K. Kimberly, “The Effect of Shift Work on Fatigue of Palm Oil Mill Workers at PT. X Labuhan Batu. Journal of Industrial Engineering,” J. Ind. Eng., vol. 12, no. 2, pp. 110–117, 2011.
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[14]	I. K. G. J. Suarbawa and M. Yusuf, “Effect of Heat Radiation on Work Load and Gamelan Crafts Productivity,” Log. J. Ranc. Bangun dan Teknol., vol. 21, no. 1, pp. 64–69, 2021.
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[16]	I. G. N. Priambadi, “Improving Working Conditions of Bronze Alloy Smelting Improves the Performance of Balinese Gamelan Farmer in Tihingan Village, Klungkung. (Dissertation),” Udayana University, 2012.
[17]	I. G. B. Susana, “Ergonomic Hybrid Solar Dryer Improves Worker Performance and Quality of Anchovy in Banyubiru Jembrana Village. (Dissertation),” Udayana University, 2014.
[18]	H. Setiawan, “Ergonomically-based Wet Blanket Work Station design improves the quality of life and productivity of workers at PT Sunan Rubber Palembang, South Sumatra Province. (Dissertation),” Udayana University, 2013.
[19]	W. Susihono and I. P. Gede Adiatmika, “Assessment of inhaled dust by workers and suspended dust for pollution control change and ergonomic intervention in metal casting industry: A cross-sectional study,” Heliyon, vol. 6, no. 5, p. e04067, 2020.
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APA Style

Anak Agung Ngurah Bagus Mulawarman, I Ketut Gede Juli Suarbawa, M Yusuf. (2022). Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers. American Journal of Applied Scientific Research, 8(4), 88-92. https://doi.org/10.11648/j.ajasr.20220804.13

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ACS Style

Anak Agung Ngurah Bagus Mulawarman; I Ketut Gede Juli Suarbawa; M Yusuf. Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers. Am. J. Appl. Sci. Res. 2022, 8(4), 88-92. doi: 10.11648/j.ajasr.20220804.13

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AMA Style

Anak Agung Ngurah Bagus Mulawarman, I Ketut Gede Juli Suarbawa, M Yusuf. Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers. Am J Appl Sci Res. 2022;8(4):88-92. doi: 10.11648/j.ajasr.20220804.13

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@article{10.11648/j.ajasr.20220804.13,
  author = {Anak Agung Ngurah Bagus Mulawarman and I Ketut Gede Juli Suarbawa and M Yusuf},
  title = {Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers},
  journal = {American Journal of Applied Scientific Research},
  volume = {8},
  number = {4},
  pages = {88-92},
  doi = {10.11648/j.ajasr.20220804.13},
  url = {https://doi.org/10.11648/j.ajasr.20220804.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajasr.20220804.13},
  abstract = {Tempeh chips are one of the businesses in the field of small or household industries. Tempe sold by small industries is usually in the form of crackers. To process tempeh into chips, it is necessary to cut and slice it so that it can be made thin. There is a problem in slicing tempeh into thin pieces, especially in large quantities of tempeh. Manual cutting will make the work ineffective, take a long time, and the results of many pieces of tempeh are destroyed. Based on this problem, a tempeh cutting tool design research was conducted with an ergonomic approach to increase worker productivity. This research was conducted using a one-short case study method with a pre- and post-test design group that was carried out by observation of the tempeh cutting procedure. Workload as determined by the pulse of rice before and after work; complaints of fatigue and skeletal muscle pain before and after work; and work productivity as determined by a comparison between the work pulse (measured in beats per minute) and the weight of the products produced (in kilograms) while working (minutes). The results of the study concluded that: Testing the tempeh cutting's job efficiency using an ergonomic technique yielded the following results: a). Prior to utilizing the tempeh cutting machine, the average resting pulse rate of tempeh cutting artisans was 69.84 (2.31) bpm; however, their working pulse increased to 105.96 (1.46) bpm, increasing by 37.53 (2.98) bpm, or 54.48%. The average resting pulse rate of tempeh cutting craftsmen after using tempeh cutting machine is 68.43 (±1.71) bpm and the average working pulse is 97.08 (±2.00) bpm and an increase in work pulse is 27.24 (±1.64) bpm or 39.00 %; b). The average difference between musculoskeletal disorders before work and after work before using tempeh cutting machine is 28.90 (±3.31) and the average difference between skeletal muscle disorders before work and after work after using tempeh cutting machine is 16.70 (±4.30). The decrease in the mean of skeletal muscle disorders before using the tempeh cutting machine and after using the roasting machine was significant (p < 0.05) or 42.21%; and c). The result of calculating the work productivity of craftsmen before using the tempeh cutting machine is 94.21±3.09 and an increase after using the tempeh cutting machine is 152.69±3.37 or an increase of 62.07%.},
 year = {2022}
}

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TY  - JOUR
T1  - Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers
AU  - Anak Agung Ngurah Bagus Mulawarman
AU  - I Ketut Gede Juli Suarbawa
AU  - M Yusuf
Y1  - 2022/11/16
PY  - 2022
N1  - https://doi.org/10.11648/j.ajasr.20220804.13
DO  - 10.11648/j.ajasr.20220804.13
T2  - American Journal of Applied Scientific Research
JF  - American Journal of Applied Scientific Research
JO  - American Journal of Applied Scientific Research
SP  - 88
EP  - 92
PB  - Science Publishing Group
SN  - 2471-9730
UR  - https://doi.org/10.11648/j.ajasr.20220804.13
AB  - Tempeh chips are one of the businesses in the field of small or household industries. Tempe sold by small industries is usually in the form of crackers. To process tempeh into chips, it is necessary to cut and slice it so that it can be made thin. There is a problem in slicing tempeh into thin pieces, especially in large quantities of tempeh. Manual cutting will make the work ineffective, take a long time, and the results of many pieces of tempeh are destroyed. Based on this problem, a tempeh cutting tool design research was conducted with an ergonomic approach to increase worker productivity. This research was conducted using a one-short case study method with a pre- and post-test design group that was carried out by observation of the tempeh cutting procedure. Workload as determined by the pulse of rice before and after work; complaints of fatigue and skeletal muscle pain before and after work; and work productivity as determined by a comparison between the work pulse (measured in beats per minute) and the weight of the products produced (in kilograms) while working (minutes). The results of the study concluded that: Testing the tempeh cutting's job efficiency using an ergonomic technique yielded the following results: a). Prior to utilizing the tempeh cutting machine, the average resting pulse rate of tempeh cutting artisans was 69.84 (2.31) bpm; however, their working pulse increased to 105.96 (1.46) bpm, increasing by 37.53 (2.98) bpm, or 54.48%. The average resting pulse rate of tempeh cutting craftsmen after using tempeh cutting machine is 68.43 (±1.71) bpm and the average working pulse is 97.08 (±2.00) bpm and an increase in work pulse is 27.24 (±1.64) bpm or 39.00 %; b). The average difference between musculoskeletal disorders before work and after work before using tempeh cutting machine is 28.90 (±3.31) and the average difference between skeletal muscle disorders before work and after work after using tempeh cutting machine is 16.70 (±4.30). The decrease in the mean of skeletal muscle disorders before using the tempeh cutting machine and after using the roasting machine was significant (p < 0.05) or 42.21%; and c). The result of calculating the work productivity of craftsmen before using the tempeh cutting machine is 94.21±3.09 and an increase after using the tempeh cutting machine is 152.69±3.37 or an increase of 62.07%.
VL  - 8
IS  - 4
ER  -

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Author Information

Anak Agung Ngurah Bagus Mulawarman

Mechanical Engineering Department, Politeknik Negeri Bali, Denpasar, Indonesia
I Ketut Gede Juli Suarbawa

Mechanical Engineering Department, Politeknik Negeri Bali, Denpasar, Indonesia
M Yusuf

Mechanical Engineering Department, Politeknik Negeri Bali, Denpasar, Indonesia

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APA Style

Anak Agung Ngurah Bagus Mulawarman, I Ketut Gede Juli Suarbawa, M Yusuf. (2022). Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers. American Journal of Applied Scientific Research, 8(4), 88-92. https://doi.org/10.11648/j.ajasr.20220804.13

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ACS Style

Anak Agung Ngurah Bagus Mulawarman; I Ketut Gede Juli Suarbawa; M Yusuf. Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers. Am. J. Appl. Sci. Res. 2022, 8(4), 88-92. doi: 10.11648/j.ajasr.20220804.13

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AMA Style

Anak Agung Ngurah Bagus Mulawarman, I Ketut Gede Juli Suarbawa, M Yusuf. Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers. Am J Appl Sci Res. 2022;8(4):88-92. doi: 10.11648/j.ajasr.20220804.13

Copy | Download

@article{10.11648/j.ajasr.20220804.13,
  author = {Anak Agung Ngurah Bagus Mulawarman and I Ketut Gede Juli Suarbawa and M Yusuf},
  title = {Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers},
  journal = {American Journal of Applied Scientific Research},
  volume = {8},
  number = {4},
  pages = {88-92},
  doi = {10.11648/j.ajasr.20220804.13},
  url = {https://doi.org/10.11648/j.ajasr.20220804.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajasr.20220804.13},
  abstract = {Tempeh chips are one of the businesses in the field of small or household industries. Tempe sold by small industries is usually in the form of crackers. To process tempeh into chips, it is necessary to cut and slice it so that it can be made thin. There is a problem in slicing tempeh into thin pieces, especially in large quantities of tempeh. Manual cutting will make the work ineffective, take a long time, and the results of many pieces of tempeh are destroyed. Based on this problem, a tempeh cutting tool design research was conducted with an ergonomic approach to increase worker productivity. This research was conducted using a one-short case study method with a pre- and post-test design group that was carried out by observation of the tempeh cutting procedure. Workload as determined by the pulse of rice before and after work; complaints of fatigue and skeletal muscle pain before and after work; and work productivity as determined by a comparison between the work pulse (measured in beats per minute) and the weight of the products produced (in kilograms) while working (minutes). The results of the study concluded that: Testing the tempeh cutting's job efficiency using an ergonomic technique yielded the following results: a). Prior to utilizing the tempeh cutting machine, the average resting pulse rate of tempeh cutting artisans was 69.84 (2.31) bpm; however, their working pulse increased to 105.96 (1.46) bpm, increasing by 37.53 (2.98) bpm, or 54.48%. The average resting pulse rate of tempeh cutting craftsmen after using tempeh cutting machine is 68.43 (±1.71) bpm and the average working pulse is 97.08 (±2.00) bpm and an increase in work pulse is 27.24 (±1.64) bpm or 39.00 %; b). The average difference between musculoskeletal disorders before work and after work before using tempeh cutting machine is 28.90 (±3.31) and the average difference between skeletal muscle disorders before work and after work after using tempeh cutting machine is 16.70 (±4.30). The decrease in the mean of skeletal muscle disorders before using the tempeh cutting machine and after using the roasting machine was significant (p < 0.05) or 42.21%; and c). The result of calculating the work productivity of craftsmen before using the tempeh cutting machine is 94.21±3.09 and an increase after using the tempeh cutting machine is 152.69±3.37 or an increase of 62.07%.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Slice Tool Model Design Dynamo Drive Tempeh to Increase Work Productivity of Tempeh Chip Craperers
AU  - Anak Agung Ngurah Bagus Mulawarman
AU  - I Ketut Gede Juli Suarbawa
AU  - M Yusuf
Y1  - 2022/11/16
PY  - 2022
N1  - https://doi.org/10.11648/j.ajasr.20220804.13
DO  - 10.11648/j.ajasr.20220804.13
T2  - American Journal of Applied Scientific Research
JF  - American Journal of Applied Scientific Research
JO  - American Journal of Applied Scientific Research
SP  - 88
EP  - 92
PB  - Science Publishing Group
SN  - 2471-9730
UR  - https://doi.org/10.11648/j.ajasr.20220804.13
AB  - Tempeh chips are one of the businesses in the field of small or household industries. Tempe sold by small industries is usually in the form of crackers. To process tempeh into chips, it is necessary to cut and slice it so that it can be made thin. There is a problem in slicing tempeh into thin pieces, especially in large quantities of tempeh. Manual cutting will make the work ineffective, take a long time, and the results of many pieces of tempeh are destroyed. Based on this problem, a tempeh cutting tool design research was conducted with an ergonomic approach to increase worker productivity. This research was conducted using a one-short case study method with a pre- and post-test design group that was carried out by observation of the tempeh cutting procedure. Workload as determined by the pulse of rice before and after work; complaints of fatigue and skeletal muscle pain before and after work; and work productivity as determined by a comparison between the work pulse (measured in beats per minute) and the weight of the products produced (in kilograms) while working (minutes). The results of the study concluded that: Testing the tempeh cutting's job efficiency using an ergonomic technique yielded the following results: a). Prior to utilizing the tempeh cutting machine, the average resting pulse rate of tempeh cutting artisans was 69.84 (2.31) bpm; however, their working pulse increased to 105.96 (1.46) bpm, increasing by 37.53 (2.98) bpm, or 54.48%. The average resting pulse rate of tempeh cutting craftsmen after using tempeh cutting machine is 68.43 (±1.71) bpm and the average working pulse is 97.08 (±2.00) bpm and an increase in work pulse is 27.24 (±1.64) bpm or 39.00 %; b). The average difference between musculoskeletal disorders before work and after work before using tempeh cutting machine is 28.90 (±3.31) and the average difference between skeletal muscle disorders before work and after work after using tempeh cutting machine is 16.70 (±4.30). The decrease in the mean of skeletal muscle disorders before using the tempeh cutting machine and after using the roasting machine was significant (p < 0.05) or 42.21%; and c). The result of calculating the work productivity of craftsmen before using the tempeh cutting machine is 94.21±3.09 and an increase after using the tempeh cutting machine is 152.69±3.37 or an increase of 62.07%.
VL  - 8
IS  - 4
ER  -

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