D. Cahyadi, E. Fibrianie, M. Irwan, H. Susandari, C.F.M. Tantrika
Amplang crackers production in home industry activities carried out with a variety of different body positions while working. From the results of previous studies it was found that the ergonomic position in producing Amplang crackers is the position of standing workers. The problem faced in this research is how to design an ergonomic workers workstation for the standing worker's position. The results of this study are the design of workstations in the form of tables, chairs and stoves. The table design results in this research have two functions for the work of making the dough and the process of twisting and cutting Amplang. The length of the table is 1000 mm and the height is 1000 mm. The table is 600 mm wide and has a footrest slope of 20 degree. The seat size has a height of 700 mm and the seat width is 400 mm. For the design of the stove has a height of 800 mm and a width of 500 mm, for footrest with a length of 300 mm with a slope of 20 degree. The anthropometry used is Asian women 50 percentile and 95 percentile. © Published under licence by IOP Publishing Ltd.
Department of Design, Politeknik Negeri Samarinda, Jalan Cipto Mangunkusumo, Samarinda, Indonesia; Department of Chemical Engineering, Politeknik Negeri Samarinda, Jalan Cipto Mangunkusumo, Samarinda, Indonesia; Department of Product Design, Institut Teknologi Sepuluh Nopember, Jalan Teknik Kimia, Surabaya, Indonesia; Department of Industrial Engineering, Universitas Brawijaya, Jalan Veteran, Malang, Indonesia
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