Authors: Rapiah Sarfa Marasabessy1, Sitnah Aisyah Marasabessy2
1,2Study Program of Industrial Engineering, Faculty of Engineering, Ambon University of Darussalam
e-mail : sarfa_tahir@yahoo.com., sitnaham@yahoo.com
Abstract
Fish is a superior commodity in The Province of Maluku with the potential of fish production is 1,64 million tons per year, although this has not stand by proper processing. Fish are generally processed in traditional way with smoking method and are usually maintained by home industries. This research is aimed to develop and design the equipments for workers base on ergonomic criterias. This effort is purposively to decrease the workers’ sighs so the productivity can also be increased. This research has started with problem formulation then data collecting of the workers’ sighs,stool and fireplace dimension, and cutting board. From this step then continued with processing of the sighs data, anthropometry data, and percentile adjustment data. The Percentile is 95%. The result of the sighs data processing shows that average number of the workers had suffered by disturbance on skeletal muscle categorized by pain and hardly pain dominantly on bottom 63%, knees 56,7%, left and right thigh 46,7 % and right knee 56,7%. For the result of design has basicly obtained from the worker anthropometry and other ergonomic factors such as work environment and work posture.
Keywords: smoked fish, home industry, antropometry, fireplace, stool, cutting board
