Pengurangan Risiko Musculoskeletal Disorders Pada Area Mesin Laser Perforator Di Perusahaan Rokok Menggunakan Owas Dan QFD

Azwir, Hery Hamdi

doi:10.14710/jati.16.3.177-188

Cited by 2 publications

(2 citation statements)

References 11 publications

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“…QFD is a better framework compared to other methods for analyzing and improving quality, as well as product development (Song, 2020), for evaluation related to function and appearance (Ishaka & Ginting, 2020). In the manufacturing industry, QFD functions to identify operator needs related to comfort at work (ergonomics) (Azwir et al, 2021) as well as improving engine capacity, material specifications and storage (Azizah., 2018).…”

Section: Introductionmentioning

confidence: 99%

Design of service quality and analysis of customer satisfaction in SME culinary products with the quality function deployment method

Supriyati,

Putra,

Widya

2023

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SMEs are medium-level community businesses with limited capital. The type of business that can revive the economy, especially the economy for families, is the SMEs culinary business which is consumed by the community every day. One of the SMEs that is still surviving despite experiencing a decline is the SMEs in the culinary field. The results of observations and interviews with one of the SMEs culinary businesses, in a period of 12 months, sales decreased by an average of up to 50%. The cause of the decline in sales is not known with certainty, so it is necessary to evaluate the performance of these SMEs. QFD is one method that can be used to obtain a clear and objective picture of Customer needs. The research method involves Customers as respondents, the number of samples is 80 with 26 valid and reliable attributes. The results of the analysis using Importance Performance Analysis (IPA) show that there are five attributes that are considered important for Customers to become priority improvements. These attributes are related to the Tangible aspect, namely the presentation of Durian sticky rice products that are attractive, the portion according to expectations, Assurance, namely the consistency of the ripeness of the durian fruit, the taste of the durian fruit is felt in every portion, Empathy, namely the ethics in serving Customers. Based on the QFD approach, the priority is the technical importance rating by making standard operating procedures for each technical response in the form of standard operating procedures for checking raw materials and the amount of raw materials used in each serving, re-examining, providing the composition of the main raw materials so that the taste remains consistent (Assurance). Serving techniques with serving portions, cleanliness of physical facilities (Tangible), service to Customers and socialization of Customer service standards (Emphaty), and ordering techniques (reliability). So that in order to maintain and maintain the quality of SMEs products and services in the culinary field, it is necessary to conduct a performance assessment, especially related to the four aspects of service quality Assurance, Tangible, Empathy and Reliability as a design in assessing service quality

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Section: Introductionmentioning

confidence: 99%

Design of service quality and analysis of customer satisfaction in SME culinary products with the quality function deployment method

Supriyati,

Putra,

Widya

2023

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“…Aktivitas fisik, seperti postur kerja, intensitas, kecepatan, jam kerja, waktu istirahat, dan dampak faktor lingkungan, perlu mendapat perhatian paling besar saat mengevaluasi sebuah pekerjaan (Imron, 2020). Ergonomi berfokus pada pembuatan alat dan sistem manajemen yang dapat disesuaikan dengan kemampuan dan keterbatasan orang untuk menciptakan keadaan yang efektif dan efisien sekaligus memanfaatkan sebaik mungkin tubuh manusia (Azwir et al, 2021).…”

Section: Introductionunclassified

Identifikasi Potensi Musculoskeletal Disorders (MSDs) pada Para Pekerja di Konveksi AA

Gustina,

Soecahyadi

2023

JUTIN

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AA Convection is a small household-scale industry that produces jeans for children. Almost the entire production process at the AA convection is manual handling. Therefore, it is necessary to identify work postures at work stations to determine the risk of injury or musculoskeletal disorders (MSDs). To identify working posture, a method is needed, one of which is the Ovako Working Posture Analysis System (OWAS) method used to identify MSDs from inappropriate work activities. This study aims to identify the risk level of MSDs. On sewing and packing work and recommending work position improvements to reduce MSD complaints to workers at AA Convection. The results of this study indicate that the risk of MSDs in sewing and packing work has the same ergonomic status, with a risk level of 2nd order, which means that action is needed for some time to come. The recommendation for improving work position in sewing work is to redesign tables and chairs according to the height of workers. While the recommendation for improving work posture in packing work is to provide work desks and chairs that can also be adjusted to body height to reduce complaints and the level of risk of MSDs.

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Pengurangan Risiko Musculoskeletal Disorders Pada Area Mesin Laser Perforator Di Perusahaan Rokok Menggunakan Owas Dan QFD

Cited by 2 publications

References 11 publications

Design of service quality and analysis of customer satisfaction in SME culinary products with the quality function deployment method

Design of service quality and analysis of customer satisfaction in SME culinary products with the quality function deployment method

Identifikasi Potensi Musculoskeletal Disorders (MSDs) pada Para Pekerja di Konveksi AA

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