USING ERGONOMICS APPROACH T O IMPROVE PRODUCTIVITY OF PT SINAR SURYA, SIDOARJO
Theresia Pawitra, Amelia and Henry Work Design and Ergonomics Laboratory
Industrial Engineering Department-University of Surabaya
Abstract
Improving productivity is an activity that needs to be conducted continuously in order to strengthen an organization's competitive edge. High productivity resulted in optimal fulfillment of market demand.
PT.
Sinar Surya, a company that is involved in producing cassava's chip, discovered that its production is under capacity. This problem resulted from the working facilities in the grating, drying, packaging department; drying methods in the drying department; and high absenteeism. This paper purpose is to describe how an ergonomics approach can be utilized to improve the productivity of PT. Sinar Surya, Sidoarjo. The study showed that the productivity increased by re-designing the handle and angle of the grater- a tool for peeling the cassava's skin; using a diesel-oven to dry the cassava's batter instead of the sun shine; providing canvass and a supporting wood-chair to reduce the number of crushed chips in the drying department; and providing a scraper to unload the chips packages in the packaging department. These improvement efforts increased the productivity into of PT Sinar Surya 140.83% more than the best-period that they have achieved.Keywords: e r g o n o m i c s ,productivity, a n t h r o p o m e t r i c
PENDAHULUAN
Di era globalisasi dan perekonomian yang kurang menunjang ini, tingkat persaingan antar perusahaan semakin ketat dalam hal harga maupun kualitasnya. Tantangan bukan hanya datang dari perusahaan pesaing, tetapi pemsahaan juga dituntut bagaimana dapat bertahan dengan cara mengandalkan efisiensi dan efektif di segala bidang. Kemampuan untuk berproduksi secara efisiensi dan efektif dapat dicapai perusahaan melalui perbaikan dan peningkatan produktivitas perusahaan.
Perusahaan krupuk Sinar Surya terletak di Desa Balong Gabus, Candi-Sidoarjo berdiri tahun 1990. Perusahaan yang memiliki 83 orang pekerja ini bergerak di bidang pangan, memproduksi krupuk krupuk/ceriping pedas merk Unyil dan merek Panda dengan bahan baku singkong. Saat ini pemsahaan merasa bahwa hasil produksinya belum optimal. Berdasarkan observasi awal diketahui bahwa departmen yang hasil nya belum optimal adalah departmen pemarutan, pengeringan batangan dan pengovenan. Makalah ini menggambarkan bagaimana pendekatan ergonomi dapat dipergunakan untuk meningkatkan produktifitas di ketiga departemen tersebut.
METODOLOGI PENELITIAN
Pengamatan kondisi awal perusahaan
