| dc.description.abstract | UMKM Rumah Markisa Noerlen is a small-scale business engaged in the production of passion fruit juice, which still utilizes a conventional stove table in its production process. The current condition of the stove table does not meet ergonomic principles, potentially causing musculoskeletal complaints among operators and reducing comfort and work efficiency. Based on the posture evaluation using the Rapid Entire Body Assessment (REBA) method, a score of 6 was obtained, which falls into the medium-risk category. This indicates that the current working conditions require further investigation and immediate changes to prevent long-term injury risks. This study aims to redesign the stove table ergonomically using the Value Engineering (VE) approach. The research methods include identifying the main functions, collecting worker anthropometric data, and developing several alternative designs based on criteria such as function, cost, and ergonomic comfort. Based on anthropometric calculations, the resulting stove table design has dimensions of 97.45 cm in length, 60.32 cm in width, 90.28 cm in table
height, and 143.82 cm in mixer rack height. The alternative designs were evaluated using the Analytical Hierarchy Process (AHP), and the best design obtained the highest score of 0.4530. The estimated manufacturing cost of the selected design is Rp1,645,000. | en_US |
