Mirwan Ushada

Design of Moss Greening Material for Merapi Disaster Prone Area Using Kansei Engineering

Abstract Merapi is categorized as the most active volcano in Indonesia and most important place of open green space in Yogyakarta, Indonesia. Merapi had erupted from September to October 2010 and destroyed many open green spaces. One of the potential solutions to increase percentage of open green space is the application of greening material in eco-agro-tourism program in Merapi Disaster Prone Area. Greening material is a plant panel consisting of plant and hydroponics media; suitable to be attached in the surroundings of a building. Sphagnum Moss (Sphagnum sp) which is a local biodiversity was used and evaluated as a greening material. The design was developed using Kansei Engineering. Four prototypes of the Sphagnum Moss as greening material were generated as rooftop, canopy, pot and portable garden.

Combining Drum-Buffer-Rope Algorithm and Kansei Engineering to Control Capacity Constrained Worker in a Bioproduction System

Abstract Worker capacity is influenced by various factors of standard time, physical, mood and environment. The Capacity Constrained Worker (CCW) can be described as a worker capacity is close or equal with incoming material so that the fluctuation of incoming material flows possible to shift the CCW into a bottleneck condition of process. Recognizing CCW and bottleneck is essential to maintain the planned product flow in each work station. The objective of the research is to identify and control CCW and bottleneck. The case study of this research is in half-fermented ‘Tempe’ industry. CCW and bottleneck were identified using 4 parameters of standard time, profile of mood status, heart rate and environmental condition. The research results indicated that the CCW was identified on worker of peeling station while bottleneck was identified on the worker of threshing station. The arrival rate of each station inside the Bioproduction system was balanced using the lowest service rate. A buffer time is derived by deviation between service rate of worker in CCW and bottleneck and balanced arrival rate using Drum-Buffer-Rope algorithm. Buffer time was added before threshing and peeling station.

Development of Drum-Buffer-Rope Algorithm to Control Capacity Constrained Machine in a Bioproduction System

Abstract In Indonesia, Bioproduction system has much similarity with the Micro-Small-Medium Agro-industry (MSMA). The some special characteristics of MSMA are the use of conventional semi-manual machine, the importance of skill labor in operations, and less intensive of capital utilization. Recognizing Capacity Constrained Machine (CCM) is essential for balancing the process and material capacity. The CCM can be described as a machine capacity is close or equal with incoming material so that the fluctuation of incoming material flow possible to shift the CCM into a bottleneck condition of process. The objective of this research is to identify CCM and bottleneck in a MSMA process, and developing its control mechanism. The object study of this research is in half-fermented ‘Tempe’ industry. Single queue model with single-server and single queue model with multiple-server were used to identify CCM and bottleneck. The research result shows the workstation of soaking I process could be identified as the CCM and Soaking II could be identified as the bottleneck based on the average waiting time of each station. Drum-buffer-rope algorithm was proposed to control CCM and bottleneck condition. The arrival rate of each station in the bioproduction system was improved in term of balance process using the lowest service rate.

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.

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.

Ergonomic Work System Design for Female Workers at Fish Processing Unit XYZ

Female worker participation in the small- and medium-sized enterprise (SME) sectors, especially in Yogyakarta, increases continuously, but not accompanied by the existence of an ergonomic work system design for them. The aim of this study is to develop an ergonomic work system design for female workers at fish processing unit XYZ. Research was conducted at fish processing unit XYZ, located on Maguwoharjo, Sleman, Yogyakarta, with the entire production’s workers as females. Kansei engineering method was used to filter as pure as possible the voice of customer (female worker) reflecting what is needed. QFD (quality function deployment) was used to design ergonomic work system for the female worker. Results of the research were a house of quality (HOQ) that clearly describes the design of the technical requirements for the fish processing unit’s XYZ manager. There is no specific differentiation between the female workers’ need and benefit and the male workers’, but there is special treatment of the technical responses from the manager to fulfill the female workers’ need and benefit. The priority of draft technical requirements in a row is the use of mixer machines, re-layout of packing area, exhaust cleaning, routine cleaning (at production room), reposition of the ice crusher machine, and overall cleanup.

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.