Ratih Rahmahwati
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引用次数: 0

摘要

在西加里曼丹,特别是Pontianak市,咖啡豆的烘焙过程仍然是传统的。咖啡的烘焙过程是用火炉作为加热器手动完成的。工人站着不停地搅拌咖啡豆,20公斤的咖啡豆需要4个小时。搅拌咖啡豆需要站着工作,但由于时间长,加热温度高,会导致工人疲劳。这种情况导致焙烧过程效率较低,并可能导致焙烧过程不均匀。本研究的目的是识别人工咖啡烘焙过程中站立工作姿势的肌肉骨骼投诉,并利用自动数字烘焙机的设计结果对纠正工作姿势进行评估。本研究中使用的方法是北欧身体图(NBM)和快速上肢评估(RULA)来评估肌肉骨骼疾病的姿势风险水平。通过发放NBM问卷和在CATIA V5R20上使用RULA对工人的姿势进行评估,得出了疲劳体点的识别结果。基于现有的NBM,风险评分为78,最终的RULA评分为6,这意味着需要立即采取纠正措施,因为工作姿势被归类为危险,不符合人体工程学原则。设计了一种数字化、自动化的烘烤机,改善了工作姿势。所以工人不需要手动混合咖啡豆。根据焙烧机的实施结果,NBM得分和最终的RULA得分发生了显著变化。NBM的结果得到了55分,这意味着风险是中等的,颈部、右腿和左腿都有疲劳的风险。同时,基于RULA的工作姿势在CATIA上的评价最终得分为3分,说明该工作姿势没有危险性,不需要立即改进。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Perbaikan Tingkat Risiko Musculoskeletal Disorders Berdasarkan Pendekatan Nordic Body Map dan Rapid Upper Limb Assessment Pada Hasil Rancang Bangun Mesin Roasting Kopi Digital Otomatis
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.  
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