Azizy, Annisa Rahmi (2024) Analisis Beban Kerja Karyawan Menggunakan Metode Full Time Equivalent dan Rating Scale Mental Effort pada Bagian Produksi di CV Aurexell Wonoayu. Undergraduate thesis, UPN Veteran Jawa Timur.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (COVER)
19032010147-cover.pdf Download (2MB) |
|
Text (BAB I)
19032010147-bab1.pdf Download (301kB) |
|
Text (BAB II)
19032010147-bab2.pdf Restricted to Repository staff only until 11 December 2026. Download (908kB) |
|
Text (BAB III)
19032010147-bab3.pdf Restricted to Repository staff only until 11 December 2026. Download (228kB) |
|
Text (BAB IV)
19032010147-bab4.pdf Restricted to Repository staff only until 11 December 2026. Download (2MB) |
|
Text (BAB V)
19032010147-bab5.pdf Download (174kB) |
|
Text (DAFTAR PUSTAKA)
19032010147-dafpus.pdf Download (396kB) |
|
Text (LAMPIRAN)
19032010147-lampiran.pdf Restricted to Repository staff only until 11 December 2026. Download (2MB) |
Abstract
Currently, the bread industry is widely spread in Indonesia, one of which is CV Aurexell. In the production process at CV Aurexell there are several problems that cause physical and mental workload. Physical workload occurs because employees who work at work stations making dough, weighing and molding feel physically burdened, where they have to work standing all day while employees at other work stations do their work flexibly, being able to sit or standing. Meanwhile, employees are mentally burdened because they experience stress due to production targets which often exceed daily targets with a limited number of employees. To overcome this problem, workload measurements must be carried out to determine the optimal number of employees. Based on data processing using the FTE method, it can be seen that the physical workload of all employees is in the normal category, namely ranging from 1 to 1.28, which means the number of employees at CV Aurexell is optimal because the physical workload is normal. Based on data processing using the RSME method, it can be seen that operators 7 and 9 have a mental workload of 85.33 and 83 respectively, which is classified as large, while the other operators are classified as quite large. Therefore, it is necessary to add 1 employee at the fermentation and oven process work station and 1 employee at the cream filling work station, so that the optimal number of workers is 6 people at the dough making, weighing and molding work station, 3 people at the fermentation process work station and oven, 3 people at the cream filling work station, and 13 people at the packaging work station.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | H Social Sciences > HD Industries. Land use. Labor T Technology > TA Engineering (General). Civil engineering (General) T Technology > TS Manufactures |
||||||||||||
| Divisions: | Faculty of Engineering > Departement of Industrial Engineering | ||||||||||||
| Depositing User: | Annisa Rahmi Azizy | ||||||||||||
| Date Deposited: | 12 Dec 2024 05:45 | ||||||||||||
| Last Modified: | 12 Dec 2024 05:45 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/32877 |
Actions (login required)
 |
View Item |