Atris Suyantohadi

Kansei’s Physiological Measurement in Small-Medium Sized Enterprises Using Profile of Mood States and Heart Rate

Kansei’s physiological measurement were pursued in 4 (four) production systems of small-medium sized enterprises in in Special Region of Yogyakarta (DIY), Indonesia. These SMEs produces indigenous food product of Bakpia, Cracker, Fish chips and Tempe. Profile of Mood States (POMS) was used as the verbal parameter to measure Total Mood Disturbance (TMD). Heart rate was used as the non-verbal parameter. The measurement was pursued in daily check-in before working and check-out after working. The research results indicated TMD and heart rate are sensible to measure physiological response to workplace environmental parameters. Workplace environment has greater impact to the sensibility of worker mood and heart rate in Bakpia and Tempe’s SMEs, while it has less impact in Cracker and Fish Chips’s SMEs.

Kansei engineering-based artificial neural network model to evaluate worker performance in small-medium scale food production system

This paper highlighted a new method to evaluate worker performance in small medium-scale food production system. By using Kansei engineering, worker performance can be analysed using verbal parameter of profile of mood states and non-verbal parameter of heart rate in a given workplace environment. Fusing various parameters of worker performance requires a robust modelling tool. An artificial neural network (ANN) model is proposed to evaluate worker performance based on categories of normal, capacity constrained and over capacity workers. The training and inspection data were recapitulated from four types of food production systems as tempe, bakpia, fish chips and cracker. The ANN was trained using back-propagation supervised learning method and inspection data. The trained ANN models produced satisfied correlation between measured and predicted value and minimum inspection error. The research result is applicable not only for building Kansei engineering-based sensor, but also for decision support for production planning and control in food production system.

Identification of environmental ergonomics control system for Indonesian SMEs

This paper identified the environmental ergonomics control system for Indonesian SMEs (Small Medium-sized Enterprises). The system was defined that workstation environment could be controlled using worker workload and workstation temperature difference. The research objectives were: 1) To analyze the relationship between workstation temperature difference and workload; 2) To identify the environmental ergonomics control system for Indonesian SMEs. 380 data set of heart rate, indoor temperature and temperature set points were collected from Indonesian SMEs. Workloads were classified based on heart rate. Temperature difference were determined using set point temperature (Before working) and indoor temperature (After working). Temperature difference were categorized to 14 quadrants. Actors of system were identified. Research result indicated that temperature difference generated various workload. System identification was expected to support further development of environmental ergonomics control.

Development of Soymilk Yogurt Product Using Value Engineering Method

Yogurt is a fermented milk product containing probiotic bacteria to improve the balance of intestinal microflora so it can aid in human digestion. In general, yogurt is produced using raw materials of cow’s milk. However, yogurt products derived from cow’s milk have some drawbacks, namely, cholesterol, high fat, and lactose. Observing the development of the current consumption patterns, peoples tend to like foods derived from vegetable sources rather than animal sources. One alternative material as a substitute for cow’s milk in the manufacture of yogurt is the utilization of plant materials such as soy. This research aims to develop products of soymilk yogurt with identifying the attributes of the product that are important to obtain the best product concept using value engineering. This method has five phases: information phase, creative phase, analysis phase, development phase, and recommendation phase. At information phase, the identification of the attributes of the product is made through questionnaires. In the creative stage, the priority of the attributes of the product is determined. The function of the product is done at the analysis phase. At development phase, prototypes of several yogurt product concepts derived from soymilk are created. At recommendation phase, the prototypes are tested, and the value of performance is calculated as well as product cost and value. The concept with 8 % sugar composition, 0.7 % CMC, 1 % mango concentrate, and 0.035 % of mango taste is the selected concept with a performance of 147.051 and a value of 0.0136.

The Evaluation to the Fulfillment of ISO 22000 on Frozen Fish Fillet Product (Case Study PT. XYZ)

Indonesia as a major exporter of fishery products is often faced with the denial due to the standards and the systems used by the export destination countries, causing the products to be declined. International food standards are essential to facilitate the global trading and to improve the competitiveness of products with the customer’s trust. The purpose of this study was to identify the gap between food safety management systems in PT. XYZ with ISO 22000 and to generate recommendations to fulfill the implementation of ISO 22000. The data was collected through the audit techniques based on ISO 19011:2011, and the method of analysis that was used for this study was the gap analysis. The initial stage of this study was to collect the data in the form of desk assessment by exploring the related documents and then adjusted to the field of evaluation with interviews and direct observation for the suitability of the document, application, and consistency. The result of these two methods was a list of gaps, in which, based on this list, the treatment on how to fulfill the standard was known. The gap between the food safety management system in PT. XYZ and ISO 22000 is the unavailability of system procedure documents that are required by ISO 22000 and the implementation has not been consistent. The recommendation to fulfill ISO 22000 was to create multiple unmet procedures and to increase the consistency of application of the existing procedures.

Affective Temperature Control in Food SMEs using Artificial Neural Network

ABSTRACT This paper highlights modeling affective temperature control in food small and medium-sized enterprises (SMEs). Modeling defined that workstation temperature set point could be controlled based on worker heart rate and workstation environment using Artificial Neural Network (ANN). The research objectives were: 1) to propose modeling affective temperature control in food SMEs based on heart rate and workstation environment; and 2) to develop an ANN model for predicting workstation temperature set point. Training and validation data were collected from six food SMEs in Yogyakarta Special Region, Indonesia. The data of temperature set points were verified using a simulated confined room. The inputs of the ANN model were worker heart rate, workstation temperature, relative humidity distribution and light intensity. The output was temperature set point. Research results concluded satisfactory performance of ANN. The model could be used to provide environmental ergonomics in food SMEs.

Effect of high consentrated dissolved oxygen on the plant growth in a deep hydroponic culture under a low temperature

Abstract In this study, the effect of high concentrated dissolved oxygen on the lettuce plant growth in a deep hydroponic culture under a low greenhouse temperature has been investigated. The nutrient solution containing 20-30 mg/ l dissolved oxygen was made using an Oxygen Enricher. From the Henrys law, the solubility of oxygen in the air mainly depends on water temperature and the partial pressure of oxygen in the air. This high concentrated dissolved oxygen is made by passing the nutrient solution in the high-pressure pure oxygen gas (95% O 2 ). The study aimed to improve lettuces plant growth grown in hydroponic under a low temperature condition by applying the high concentrated dissolved oxygen to the nutrient solution at winter seasons from December to January. The average temperature of the nutrient solution was 12°C and the electric conductivity was 1.0 mS/cm. There is no heating treatment of the nutrient solution. Image processing techniques are used for measuring the leaf areas ratio on the lettuce plant growth. In the result, the lettuce plant growth treated by the high concentrated dissolved oxygen (23mg/ l ) is about 2.1 fold larger than that treated by the fully aeration of room air. Thus, it was found that the high concentrated dissolved oxygen (20-30 mg/ l ) supply was effective to improve the lettuce plant growth under a low greenhouse temperature in a deep hydroponic culture.

Identification of the Maturity Level of Mango “Arumanis” Using Artificial Neural Network

Abstract The sensory perception technique to determine the criterion of maturity level of mango ‘arumanis’ has not been able to predict fruit quality convincingly. This research aims to decide maturity levels and quality of the mangoes using artificial neural network technique. The non-destructive analysis on fruit, color, length and diameter from the selected mango population at various fruit ages from the beginning to the ripe mangoes shows that there are changes in the analyzed samples. The changes also show by test of fruit texture and chemical contents involving total contents of, sugar and acid, pH and starch. The identification of the maturity level using neural network modeled in the application program can identify the criteria of the mangoes, unripe, not mature enough, mature enough, full maturity and ripe.