Designing Ergonomic Tray Dryer To Increase Productivity In Tapioca Production Using Ergonomic Function Deployment Method
DOI:
https://doi.org/10.34818/eoe.v9i3.18059Abstrak
Abstract Cassava (Manihot Esculenta) is a food plant commodity that is widely used as a source of carbohydrates and food raw materials. Cassava has quite a lot of uses, including it can be used for snacks and raw materials for making foods such as tapioca flour. One of the SMEs that produce tapioca flour is ABC SMEs. The processes that take a long time in the process of making tapioca flour is drying process, which is 8 hours 57 minutes. In addition, the drying process is still manual using sunlight. This tapioca flour drying process is carried out repeatedly so that the operator must continue to carry out activities in an uncomfortable working position. This work position can cause workers to feel sore and allow for injury to workers. This injury can be in the form of musculoskeletal injuries, namely Musculoskeletal Disorders (MSDs) in the operator. Therefore, a proposed design tool was made to overcome these problems. The design of the tool is carried out using the EFD (Ergonomic Function Deployment) approach to produce products that are ergonomic and in accordance with the needs of the operator. Tools that have been designed produce ergonomic tools with dimensions of 225 × 130 × 190 cm with Stainless steel AISI 304 materials, with the results of the REBA score at posture 1 being 4 and the RULA score at posture 2 being 3. The drying process using the proposed tool has a faster processing time of 3 hours 8 minutes to produce 180 kg of tapioca flour, compared to the existing tool which is 8 hours 57 minutes and has an increase in productivity of 25 kg per labor - hour. This can prove that the drying process will experience an increase in productivity after using the selected proposed tools.
Keywords: Ergonomics, EFD, REBA, RULA, Musculoskeletal Disorders
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