Angges Aditama, Kristiyo and Andung, Jati Nugroho (2020) PERANCANGAN ALAT PENUMBUK BUMBU BASAH DENGAN METODE QUALITY FUNCTION DEPLOYMENT. Tugas Akhir thesis, University of Technology Yogyakarta.
|
Text
5150611100 Kristiyo Angges Aditama.pdf Download (142kB) | Preview |
Abstract
ABSTRAK UKM Aneka Bumbu Raja memiliki 6 pekerja, 2 sebagai penumbuk dan 4 di bagian pengemasan. Sejak Januari 2020 proses produksi bumbu dilakukan setiap hari sebanyak 1 sampai 2 resep, Satu resepnya membutuhkan bahan sekitar 5 kilogram, dan dapat dijadikan 51 sampai 83 renteng tergantung jenis bumbu yang dibuat dimana per rentengnya terdiri dari 4 bungkus bumbu. Namun, proses penumbukan bumbu masih dilakukan secara manual, sehingga proses produksi sering terkendala ketika pekerja (penumbuk) mengalami kelelahan dan ketidakhadiran, sehingga produksi bumbu terhenti. Jika kendala tersebut terjadi dalam 1 hari kerja perusahaan dapat kehilangan 1 sampai 2 resep produk/hari, sedangkan permintaan ada setiap harinya. Tujuan penelitian ini adalah merancang alat penumbuk bumbu basah dengan metode Quality Function Deployment. Metode QFD merupakan sebuah metode perencanaan dan pengembangan produk terstruktur yang memungkinkan tim pengembangan untuk menentukan secara jelas kebutuhan dan keinginan konsumen, kemudian mengevaluasi kapasitas setiap produk dan jasa secara sistematis. Hasil rata-rata persentase tingkat kepentingan atribut dari kuisioner tertutup sebesar 93,06% yang menyatakan seluruh atribut tergolong sangat penting. Nilai rata-rata persentase alat pembanding sebesar 72,22% dan nilai rata-rata persentase alat usulan sebesar 92,36%. Sehingga alat usulan dapat dikatakan lebih unggul dibandingkan alat pembanding. Akhir perancangan menyatakan bahwa desain alat dibuat menjadi semi otomatis, posisi dudukan lumpang disesuaikan dengan tinggi popliteal populasi pekerja dengan persentil 95, bagian alu pada alat tetap terbuat dari kayu, diberikan sepasang roda gigi payung, bagian atas dari lumpang diberikan penutup acrylic. Kata Kunci: Quality Function Deployment, alat penumbuk bumbu basah, perancangan, penumbuk ABSTRACT UKM Aneka Bumbu Raja has 6 workers, 2 as pounders and 4 in packaging section. Since January 2020, seasoning production process is carried out every day for 1 or 2 recipes. One recipe requires about 5 kilograms ingredients, and can be made into 51 to 83 batches depending on seasoning type, which every batch consists of 4 packs of seasoning. However, the process of pounding the spices is still done manually, so production process is often constrained when workers (pounders) feel fatigue and absence, so that, seasoning production stops. If this problem occurs within 1 working day, the company can lose 1 or 2 product recipes / day, while the demand keep coming every day. The purpose of this study is to design a wet seasoning pounder using the Quality Function Deployment method. QFD method is a structured product planning and development method that allows the development team to clearly define customer’s requirement and demand, and then systematically evaluate the each product capacity and service. Importance level attribute average percentage in closed questionnaire is 93.06% which states that all attributes are very important. The comparison tool average value was 72.22% and the suggested tool percentage average value was 92.36%. So, the proposed tool can be said as superior than comparison tool. The final design states that the tool is made semi-automatic; the position of the mortar holder is adjusted to popliteal height with 95 %. Pestle part of the tool is still made of wood, given a pair of umbrella gears, and upper part of the mortar is given an acrylic cover. Keywords: Quality Function Deployment, wet seasoning pounder tool, design, pounder
| Item Type: | Thesis (Skripsi, Tugas Akhir or Kerja Praktek) (Tugas Akhir) |
|---|---|
| Subjects: | T Technology > TS Manufactures |
| Divisions: | Fakultas Sains dan Teknologi > S1 Teknik Industri |
| Depositing User: | Kaprodi S1 Teknik Industri UTY |
| Date Deposited: | 28 Sep 2020 08:10 |
| Last Modified: | 28 Sep 2020 08:10 |
| URI: | http://eprints.uty.ac.id/id/eprint/5407 |
Actions (login required)
 |
View Item |
