scholarly journals Perbaikan Tingkat Risiko Musculoskeletal Disorders Berdasarkan Pendekatan Nordic Body Map dan Rapid Upper Limb Assessment Pada Hasil Rancang Bangun Mesin Roasting Kopi Digital Otomatis

2021 ◽  
Vol 10 (2) ◽  
pp. 191-200
Author(s):  
Ratih Rahmahwati
Keyword(s):  
Upper Limb ◽  
Musculoskeletal Complaints ◽  
West Kalimantan ◽  
Roasting Machine ◽  
Work Posture ◽  
Working Posture ◽  
Coffee Beans ◽  
Roasting Process ◽  
Body Map ◽  
Coffee Roasting

The roasting process of coffee beans in West Kalimantan, especially Pontianak city, is still done traditionally. The coffee roasting process is done manually by using a fire stove as a heater. Workers with standing posture stir the coffee beans continuously, and it can take 4 hours for 20 kilos of coffee beans. Standing work posture is required for stirring the coffee beans but can cause fatigue in workers due to long-standing times and high heating temperatures. This situation causes the roasting process to be less efficient and can cause the roasting process to be uneven. The purpose of this study was to identify musculoskeletal complaints of standing work posture in the manual coffee roasting process and provide an evaluation of corrective work posture when using the design results of an automatic digital roasting machine. The methods used in this study were the Nordic Body Map (NBM) and the Rapid Upper Limb Assessment (RULA) to assess the level of risk of posture for musculoskeletal complaints. The results of the identification of body points that experience fatigue were carried out by distributing NBM questionnaires and evaluating the worker's posture using RULA on CATIA V5R20. Based on the existing NBM, the risk score is 78, and the final RULA score is 6, which means that immediate corrective action is needed because the work posture is categorized as dangerous and does not meet ergonomic principles. Improvement of working posture is made by designing a roasting machine that is digital and automatic. So the workers do not need to mix the coffee beans manually. Based on roasting machine implementation results, there was a significant change in the NBM score and the final RULA score. The NBM results obtained a score of 55 which means that the risk is moderate with the risk of fatigue in the neck, right leg and, left leg. Meanwhile, evaluation of work posture based on RULA on CATIA obtained a final score of 3, which means that the work posture is not dangerous and does not require immediate improvement.  

scholarly journals Rancang Bangun Alat Pengupas Kulit Kopi Mentah Dengan Metode Rapid Upper Limb Assesment (RULA) Untuk Mengurangi Keluhan Muskoloskeletal

2021 ◽  
Vol 13 (1) ◽  
pp. 124
Author(s):  
Ratih Rahmahwati ◽  
Yopa Eka Prawatya ◽  
Bartolomeus Lumbantoruan
Keyword(s):  
Upper Limb ◽  
Musculoskeletal Disorder ◽  
Drying Process ◽  
West Kalimantan ◽  
Work Posture ◽  
The People ◽  
Working Posture ◽  
Coffee Beans ◽  
Wet Processing ◽  
Long Time

The people of West Kalimantan, especially in Punggur, Sungai Kakap, Kuburaya execute the grinding process of coffee beans with two types of processing, namely dry processing and wet processing. In the process of wet processing, there are problems, one of them is when grinding raw coffee process before the drying process. The process of grinding raw coffee is carried out with non-ergonomic equipment that causing the workers to have musculoskeletal disorders complaints, the workers are bending over so that they cannot work for a long time, and low productivity because workers have to separate the beans from the coffee skin which takes a long time. This study aims to analyze the level of musculoskeletal disorder risk experienced by workers when using a raw coffee grinder using the Rapid Upper Limb Assessment (RULA) method. In addition, an anthropometric principle was carried out to determine the size of the tool so it can be used in an ergonomic position and can get a good working posture recommendation when using the machine. Based on RULA analysis using CATIA, show a score of 6 when lifting coffee from the grinder, grinding raw coffee, and taking the coffee grind. The result of RULA indicates that repairs and changes are needed quickly because the work posture produced by the coffee grinder is not ergonomic. Meanwhile, the results of RULA analysis using a coffee grinder after the design showed a score of 3 when lifting coffee from the grinder, a score of 4 when grinding raw coffee, a score of 3 when taking the results of the coffee grind. The score shows that the resulting posture is ergonomic and feasible to apply.

scholarly journals PENGARUH SUHU DAN LAMA WAKTU PENYANGRAIAN TERHADAP MASSA JENIS BIJI KOPI ROBUSTA MENGGUNAKAN MESIN ROASTING TIPE HOT AIR

2021 ◽  
Vol 10 (1) ◽  
pp. 29
Author(s):  
Mafaza Kanzul Fikri ◽  
Trapsilo Prihandono ◽  
Lailatul Nuraini
Keyword(s):  
Chemical Properties ◽  
Research Process ◽  
Hot Water ◽  
Roasting Machine ◽  
Robusta Coffee ◽  
Hot Air ◽  
Coffee Beans ◽  
Roasting Process ◽  
Coffee Roasting

Abstract: An important stage that will determine the quality of ready-to-consume coffee is roasting. This method has been developed and used to obtain the best and specific quality of coffee brewing. In addition to the method used, the type of coffee greatly influences the quality characteristics of the brewed coffee produced. Coffee beans will not have a high commercial value before being subjected to a roasting process for the formation of the best aroma and taste. Roasting is a combination of time and temperature that changes the structure and chemical properties in coffee beans through the pyrolysis process. Even high-quality coffee beans cannot have maximum aroma and flavor if the roasting process is not done properly. This research uses a roasting machine type Hot Air Roasting or with other names Air Roasting is a different roasted coffee method. Coffee roasting process is not on the surface of the roaster but in the air, this coffee roasting method was introduced by Michael Sivetz, a chemical engineer and consultant of the world coffee industry. Based on the results of this study that the decrease in density discussed in the previous paragraph shows that the longer the roasting, the weight of coffee will decrease because the water content in coffee beans has begun to decrease. This shows that the longer the coffee beans are roasted, the better the results of heating. This research process uses a hot air type roasting machine. Hot water is one type of roasting machine that is good and efficient, because the heating carried out by the machine uses electrical energy. The final results obtained in this study the temperature continues to rise but the density decreases. This shows the inverse relationship between temperature and density of coffee and the best roasting results and can be used for brewing robusta coffee at 200 ° C in 15-20 minutes.    Keywords: Hot Air Roasting, Robusta Coffee

scholarly journals Testing coffee roasting machine with electric heater as energy source

2021 ◽  
Vol 922 (1) ◽  
pp. 012073
Author(s):  
Syafriandi ◽  
F Fachruddin ◽  
A Lubis ◽  
H Maulina ◽  
P Nazura
Keyword(s):  
Heat Transfer ◽  
Water Content ◽  
Gas Flow ◽  
Electric Heater ◽  
Coffee Bean ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
Gas Fuel ◽  
Coffee Roasting

Abstract The roasting process is the process of frying something without using oil. The roasting processes raw materials into cooked or ready-to-eat ingredients. The purpose of the roasting is to get a certain taste using heat transfer methods either without media or using sand. When the roasting process occurs, the coffee beans undergo physical changes, one of which is the water content due to heat transfer from the roasting medium to the material. During the roasting process, evaporation of water content occurs and the coffee beans will experience a decrease in mass. Coffee bean roasting machines with stove heat sources from gas fuel are currently being developed. The use of gas fuel is sometimes difficult to regulate a constant temperature because it depends on the valve setting to exit the gas flow on the stove. On the other hand if incomplete combustion occurs it will affect the flavour of the roasted coffee beans. The purpose of this study was to test a coffee roasting machine with an electric element heat source. Roasting machine testing with a time of 50 minutes produces an average temperature of 196.64 °C with a final moisture content of 3.61%.

scholarly journals Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 388-396
Author(s):  
Eugenio Ivorra ◽  
Juan Camilo Sarria-González ◽  
Joel Girón-Hernández
Keyword(s):  
Robust Regression ◽  
Low Cost ◽  
Principal Component ◽  
Titratable Acidity ◽  
Artificial Vision ◽  
Physico Chemical ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Time ◽  
Coffee Roasting

Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision techniques to control and model the coffee roasting process. Samples of Castillo variety coffee were used to construct the roasting curve, with captured images at different times. Physico-chemical determinations, such as colour, titratable acidity, pH, humidity and chlorogenic acids, and caffeine content, were investigated on the coffee beans. Data were processed by (i) Principal component analysis (PCA) to observe the aggrupation depending on the roasting time, and (ii) partial least squares (PLS) regression to correlate the values of the analytical determinations with the image information. The results allowed to construct robust regression models, where the colour coordinates (L*, a*), pH and titratable acidity presented excellent values in prediction (R2Pred 0.95, 0.91, 0.94 and 0.92). The proposed algorithms were capable to correlate the chemical composition of the beans at each roasting time with changes in the images, showing promising results in the modelling of the coffee roasting process.

scholarly journals SISTEM PENGENDALIAN SUHU DAN PEMANTAUAN KELEMBABAN BIJI KOPI PADA MESIN PENYANGRAI BERBASIS ARDUINO 2560

2017 ◽  
Vol 19 (2) ◽  
pp. 19
Author(s):  
Anggi Permana ◽  
Iman Setiono
Keyword(s):  
Liquid Crystal Display ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Heat Element ◽  
Modern Times ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
The Right ◽  
Gas Stoves

Anggi Permana, Iman Setiono, in this paper explain that along with the development of modern times. Technological advancements were increasingly found in manufacturing products, everything was done to be easy and practical. These products are made with the aim of helping human work. However, not all manufacturing products are automated. Some products still work manually. Therefore, we are required to be able to innovate by changing the manual process with a more efficient method by using products that are automatic. One tool is the roasting machine for coffee beans. Currently on the market it is rare for automatic coffee roasters to be designed. Most coffee roasters are done manually, use hand mixers, and use wood stoves or gas stoves. This situation becomes less efficient where the roasting is still using the hands, causing it to ripen evenly and burn. Though to get the right coffee is from the roasting process. Roasting determines the color and variety of flavors of coffee to be consumed. The effect of temperature and time also affects the results of roasting, even when roasting here we monitor the thickness of coffee beans. to produce good roasting. The principle is to give the right amount of time and the right temperature so that coffee will not only have a fragrant aroma but also create the right taste. To solve the problem, in this article we made coffee bean roasters. This coffee bean roasting system is based on Arduino MEGA type 2560. The roasting process uses the mlx90614 sensor and DHT11 sensor to monitor the moisture of coffee beans that will be displayed on the 7-segment. The heating media used is using heat elements instead of stoves. This tool is able to roast as much as 400 grams of coffee. It is expected that the roasting machine of coffee beans will be more optimal  Keywords: Arduino MEGA, heat element, DHT11 sensor, MLX90614 sensor and, 7-segment. ReferencesMusbikhin. 2011. Penegertian sensor dan macam-macam sensor. (http://www.musbikhin.com/pengertian-sensor-dan-macam-macam-sensor). diakses tanggal 4 juni 2017.Ardy, faisal. 2016. Pengertian DHT11. (https://docslide.net/documents/2012-2-00944-sk-bab2001pdf.html). diakses tanggal 4 juni 2017.Elok, Dhinda. 2016. Aplikasi Arduino Untuk Monitoring Dan Setting Suhu Piringan Logam Dengan Sensor MLX90614 Pada Aplikasi Pemanas Roti. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Ecadio. 2017. Teori arduino. (http://ecadio.com/belajar-dan-mengenal-arduino-mega). diakses tanggal 30 april 2017.Syahwil, muhammad. 2017. Panduan Mudah Balajar Arduino Menggunakan Simulasi Proteus. Andi Offset. jakartaKho, Dickson. 2017. Pengertian 7segment. (http://teknikelektronika.com/pengertian-seven-segment-display-layar-tujuh-segmen/). diakses tanggal 2 mei 2017.Permata, Redi. (2016). Rancang Bangun Sistem Pengontrol BATCH MIXER Pada Industri Minuman Dengan Metode PID Berbasis Arduino Uno R3. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Restiawan, Masde. (2016). Otomatisasi Pengatur Suhu Dan Waktu Pada Penyangrai Kopi ( Roaster Coffee ) Berbasis Atmega 16 Pada Tampilan Lcd ( Liquid Crystal Display). Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.

scholarly journals Temperature coverage simulation of horizontal cylinder type coffee roasting machine

2021 ◽  
Vol 922 (1) ◽  
pp. 012031
Author(s):  
F Fachruddin ◽  
S Syafriandi ◽  
R Fadhil
Keyword(s):  
Bulk Density ◽  
Horizontal Cylinder ◽  
Roasted Coffee ◽  
Actual Temperature ◽  
Coffee Beans ◽  
Roasting Process ◽  
Study Results ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Coffee Roasting

Abstract This study aims to simulate the temperature distribution of coffee roasting machines and study the profile of coffee beans roasted using a horizontal cylinder-type roaster. The coffee used in this study is arabica. The simulation method for the temperature estimation in the coffee roasting process uses the Solidworks Flow Simulation 2016 software, while the actual temperature measurement using a thermocouple is simulated with the Surfer software version 16. Furthermore, each stage of the coffee roasting process has been carried out, including the weight of the material, the roasting temperature, and the bulk density. The final step is to observe the profile of the roasted coffee beans at every minute of treatment. The study results indicate a difference between the approximate temperature simulation (top 176.85°C, bottom 191.97°C) and the actual temperature measured results (upper 214°C, bottom 220°C). The weight of the material (coffee green bean), the roasting temperature, and the bulk density during the test experienced regular movements from the beginning to the end of the treatment. The profile of roasted coffee beans shows a darker color movement along with the longer roasting time used. The profile of the roasted coffee beans will be beneficial in determining at which level of roasting you want (light, medium, medium-dark, dark).

scholarly journals Analysis of Musculoskeletal Disorders (MSDs) of Pharmaceutical Workers

2021 ◽  
Vol 5 (2) ◽  
pp. 1
Author(s):  
Ade Sri Mariawati ◽  
I Putu Gede Adiatmika ◽  
Nyoman Adiputra ◽  
I Wayan Surata
Keyword(s):  
Musculoskeletal Disorders ◽  
Musculoskeletal Complaints ◽  
Work Activities ◽  
Work Attitude ◽  
High Repetition ◽  
Work Posture ◽  
Frequency Level ◽  
Index Terms ◽  
Body Map ◽  
Normal Work

Pharmaceutical work activities have a high repetition level with a work attitude of standing for 8 hours potentially causing musculoskeletal complaints, which can occur despite the normal work posture. This study aims to determine musculoskeletal disorders (MSDs) and the level of MSDs based on what categories are felt, the level of complaints, the level of frequency, and the severity. The research design using the questionnaire Nordic Body Map. The study was conducted in 17 pharmacies on 54 pharmaceutical workers. The results obtained by MSDs complaints based on what categories of pain statements obtained (43.2%), cramps (16.13%), aches (53.5%). The category of complaint level obtained statement rather sick (55.9%), sick (33.5%). The category of frequency level obtained by the statement that occurs 1 to 2 times per week (56.5%), and every day (10.6%). And the severity category states that the perceived complaint is still working (49.06%) and uncomfortable (47.1%). Index Terms— Muscle Fatigue, MSDs, Nordic Body Map, Pharmacist Assistant

ANALISA KELUHAN MUSCULOSKELETAL PADA POSTUR TUBUH PEKERJA PENYERUT KAYU DI MEBEL UD. SETIA USAHA DENGAN MENGGUNAKAN METODE RAPID UPPER LIMB ASSESSMENT

2020 ◽  
Vol 7 (1) ◽  
pp. 38-45
Author(s):  
Apriyadi Salsa ◽  
Subchan Asy'ari
Keyword(s):  
Data Collection ◽  
Upper Limb ◽  
Musculoskeletal Disorder ◽  
Raw Materials ◽  
Muscular System ◽  
Improve Working ◽  
Work Posture ◽  
Working Posture ◽  
Final Score ◽  
Level Of Risk

UD.Setia Usaha a business in the field of furniture, during the production process, starting from the activity of the initial raw materials to the process of finished products there is a position that causes interference with the muscular system and needs to improve working posture. Bent position, working with standing, back bent, excessive workload are activities that need to be evaluated gradually. The position of the furniture worker UD. Faithful Business that is not ergonomic. can cause musculoskeletal disorder (MSDs). The purpose of this study was to determine the worker's posture on the activities of furniture workers in the wood shavers at UD. Faithful Business Data collection is done by direct observation to the field and interviews. The data obtained were analyzed using the RULA method, then the grand score was categorized based on the action level of the RULA. The result is the final score of each work posture and level of risk. There are 2 work postures that are often performed by workers. Work posture has a final score of 7 and a higher level of risk is to stand bent and arms outstretched.

scholarly journals Development of Working Facility to Improve Work Posture at Packaging Section in Organic Vegetable Industry

2018 ◽  
Vol 4 (2) ◽  
pp. 65
Author(s):  
Herindra Adhi Nusantara ◽  
Guntarti Tatik Mulyati Suharno
Keyword(s):  
Risk Assessment ◽  
Muscle Fatigue ◽  
Upper Limb ◽  
Fatigue Analysis ◽  
Improve Working ◽  
Manual Task ◽  
Work Posture ◽  
Working Posture ◽  
Analysis System ◽  
Keywords Ergonomics

Working facilities may influence worker’s working posture. CV.Tani Organik Merapi (CV.TOM) is an organic vegetables company. The company provides ”dingklik” (footstool) for working. While working with “footstool”, workers must bend their legs with high bend degrees as well as their back. This poor working posture is caused by bad working facilities. It’s important to check the working posture to know whether the improvement of working facilities is needed or not. Ovako Working Analysis System (OWAS) was used to check the badness level of working posture in every CV.TOM’s working activities. It’s identified that packaging section has the worst working posture. Then it was decided to provide a new working facility to improve working posture in packaging section. CATIA V5 was used to design the new working facility. Three ergonomics tools were used to compare footstool” working posture with the new working facility. Those tools are Rapid Upper Limb Assessment (RULA), Manual Task Risk Assessment (ManTRA), and Rodgers Muscle Fatigue Analysis (RMFA). It was found that the new working facility can substitute “dingklik” with lower posture score and safer. Keywords: Ergonomics; Catia; Comfortability; Facility; Working posture

scholarly journals Rancang bangun meja dan kursi kerja untuk perbaikan postur kerja pada pekerja pengolah ikan berdasarkan pengukuran NBM dan RULA

2020 ◽  
Vol 12 (3) ◽  
pp. 298
Author(s):  
Silvia Uslianti ◽  
Tri Wahyudi ◽  
Ratih Rahmahwati ◽  
Adelia Tamala
Keyword(s):  
Skeletal Muscle ◽  
Risk Level ◽  
Repair Work ◽  
Work Posture ◽  
Working Posture ◽  
Final Score ◽  
Body Map ◽  
Posture Assessment ◽  
Total Muscle

Slouching and squatting work postures in the fish cleaning process can cause skeletal muscle injury. Based on the results of previous research conducted by Adelia (2020), the results of the existing NBM show that workers have complaints in the muscles of the neck, arms, back, waist, buttocks, hands, wrists, thighs, knees, and feet. The result of total muscle complaints individual skeletal is 75, meaning that the existing work posture requires work improvement. Improvement of working posture can be done by designing work aids in the form of desks and chairs. The determination of the MSDs risk level category was carried out by identifying the skeletal muscle complaints felt by workers using a Nordic body map (NBM) questionnaire, a working posture assessment was carried out to determine the score level in work posture using the Rapid Upper Limb Assessment (RULA) method with the help of CATIA V5R20 software. Assistive devices in the form of desks and work chairs are designed based on complaints experienced by workers and use the anthropometric approach in determining the dimensions of work aids. Based on the results of the implementation of work aids, there was a change in the score for skeletal muscle complaints and work posture. The results showed that the average NBM value of individual muscle complaints was 56.75, this is included in the moderate risk level and the results of the RULA analysis on the repair work posture experienced a change in the final score, namely 4 (yellow).

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