The Importance of Ergonomics in the Shrimp Sorting Section

Oct 13, 2025 by pinkandtrash.com 23 views

Increasing Efficiency and Comfort of Work in the Shrimp Sorting Section of PT. Central Windu Sejati with Ergonomics

PT. Central Windu Sejati, a shrimp freezing company with an export market, is very concerned about the quality and accuracy of shipping of its products. To achieve production targets and maintain customer confidence, efficiency in each production line is the main key. One crucial part that needs attention is the shrimp sorting part. The shrimp sorting section is a critical step in the production process, where the shrimp grouping process based on color and grade is an important step. However, less efficient work methods and non-ergonomic facilities result in time completion of work. Workers also often complain of pain in the legs and neck due to inappropriate work position, which is standing and bending for a long time.

The Importance of Ergonomics in the Shrimp Sorting Section

Ergonomics plays a vital role in improving the efficiency and comfort of work in the shrimp sorting section. By applying ergonomic principles, workers can perform their tasks with minimal physical strain, reducing the risk of injury and increasing productivity. Ergonomics is the science of designing and arranging things to minimize the risk of injury and discomfort. In the context of the shrimp sorting section, ergonomics involves designing workstations, tools, and tasks to fit the physical and cognitive abilities of workers.

The Proposed Work Method for Color Sorting and Grade Sorting

This study focuses on increasing the efficiency and comfort of work in the shrimp sorting section through the application of ergonomic principles. By using the left hand map and right hand, this research produces a proposed work method for color sorting and grade, which is projected to increase productivity. The proposed work method for color sorting has a standard time of 3.4 seconds per head, while for grade sorting has a raw time of 9.6 seconds per head. This increase in efficiency is expected to accelerate the sorting process and increase production volume.

Redesigning Work Facilities to Make it More Ergonomic

In addition to work methods, this research also redesigned work facilities to make it more ergonomic. Based on the anthropometry data of the worker's body, the ideal size of the work table with dimensions is 154.1 cm x 58.51 cm x 62.21 cm. The work chair is also designed with the specifications of the length of the base sitting 41.7 cm, the width of the base sitting 34.65 cm, the height of the sitting back to the base sitting 63.78 cm, the height of the chair to the base sitting 43.95 cm, and the width of the sitting is 39.74 cm.

The Benefits of Ergonomic Design in the Shrimp Sorting Section

The ergonomic table and chair design aims to reduce the physical workload of workers, so as to minimize the risk of injury and increase comfort at work. The right sitting position and backrest support can help workers maintain good posture and reduce fatigue on the back, neck, and legs. By applying ergonomic principles, workers can perform their tasks with minimal physical strain, reducing the risk of injury and increasing productivity.

The Impact of Ergonomic Design on the Company

Application of ergonomic principles in the shrimp sorting section of PT. Central Windu Sejati is expected to increase work efficiency, reduce the risk of injury, and increase the comfort of workers. Increasing productivity and quality of work is a positive impact that can be enjoyed by the company, and contributes to increasing the competitiveness of products in the international market.

Conclusion

In conclusion, the design of facilities based on ergonomic principles in the shrimp sorting section at PT. Central Windu Sejati is a crucial step in improving the efficiency and comfort of work. By applying ergonomic principles, workers can perform their tasks with minimal physical strain, reducing the risk of injury and increasing productivity. The proposed work method for color sorting and grade sorting, as well as the redesigned work facilities, are expected to increase work efficiency, reduce the risk of injury, and increase the comfort of workers.

Recommendations

Based on the findings of this study, the following recommendations are made:

The company should implement the proposed work method for color sorting and grade sorting in the shrimp sorting section.
The company should redesign the work facilities to make it more ergonomic, based on the anthropometry data of the worker's body.
The company should provide training to workers on the proper use of ergonomic workstations and tools.
The company should monitor the effectiveness of the ergonomic design in improving work efficiency, reducing the risk of injury, and increasing the comfort of workers.

Future Research Directions

Future research directions include:

Conducting a pilot study to test the effectiveness of the proposed work method and ergonomic design in the shrimp sorting section.
Conducting a survey to gather feedback from workers on the effectiveness of the ergonomic design in improving work efficiency, reducing the risk of injury, and increasing the comfort of workers.
Conducting a cost-benefit analysis to determine the economic benefits of implementing ergonomic design in the shrimp sorting section.

Limitations of the Study

The limitations of this study include:

The study was conducted in a single company, and the findings may not be generalizable to other companies.
The study only focused on the shrimp sorting section, and the findings may not be applicable to other sections of the company.
The study did not consider the impact of ergonomic design on the company's bottom line.

Conclusion

Q: What is the main goal of this study?

A: The main goal of this study is to increase the efficiency and comfort of work in the shrimp sorting section of PT. Central Windu Sejati through the application of ergonomic principles.

Q: What are the benefits of applying ergonomic principles in the shrimp sorting section?

A: The benefits of applying ergonomic principles in the shrimp sorting section include increasing work efficiency, reducing the risk of injury, and increasing the comfort of workers.

Q: What is the proposed work method for color sorting and grade sorting?

A: The proposed work method for color sorting has a standard time of 3.4 seconds per head, while for grade sorting has a raw time of 9.6 seconds per head.

Q: What are the specifications of the work table and chair designed for the shrimp sorting section?

A: The ideal size of the work table with dimensions is 154.1 cm x 58.51 cm x 62.21 cm. The work chair is also designed with the specifications of the length of the base sitting 41.7 cm, the width of the base sitting 34.65 cm, the height of the sitting back to the base sitting 63.78 cm, the height of the chair to the base sitting 43.95 cm, and the width of the sitting is 39.74 cm.

Q: How can ergonomic design improve the comfort of workers?

A: Ergonomic design can improve the comfort of workers by reducing the physical workload, minimizing the risk of injury, and increasing the comfort of workers. The right sitting position and backrest support can help workers maintain good posture and reduce fatigue on the back, neck, and legs.

Q: What is the impact of ergonomic design on the company?

A: The impact of ergonomic design on the company includes increasing productivity and quality of work, which is a positive impact that can be enjoyed by the company, and contributes to increasing the competitiveness of products in the international market.

Q: What are the limitations of this study?

A: The limitations of this study include the study was conducted in a single company, and the findings may not be generalizable to other companies. The study only focused on the shrimp sorting section, and the findings may not be applicable to other sections of the company. The study did not consider the impact of ergonomic design on the company's bottom line.

Q: What are the future research directions?

A: Future research directions include conducting a pilot study to test the effectiveness of the proposed work method and ergonomic design in the shrimp sorting section, conducting a survey to gather feedback from workers on the effectiveness of the ergonomic design in improving work efficiency, reducing the risk of injury, and increasing the comfort of workers, and conducting a cost-benefit analysis to determine the economic benefits of implementing ergonomic design in the shrimp sorting section.

Q: What are the recommendations for the company?

A: The recommendations for the company include implementing the proposed work method for color sorting and grade sorting in the shrimp sorting section, redesigning the work facilities to make it more ergonomic, based on the anthropometry data of the worker's body, providing training to workers on the proper use of ergonomic workstations and tools, and monitoring the effectiveness of the ergonomic design in improving work efficiency, reducing the risk of injury, and increasing the comfort of workers.

Q: What are the implications of this study for the industry?

A: The implications of this study for the industry include the importance of applying ergonomic principles in the design of facilities and work methods to improve work efficiency, reduce the risk of injury, and increase the comfort of workers. The study highlights the need for companies to invest in ergonomic design to improve the well-being of their workers and increase productivity.

Q: What are the future implications of this study?

A: The future implications of this study include the potential for the study to be replicated in other companies and industries, and the potential for the study to inform policy and practice in the area of ergonomic design. The study has the potential to contribute to the development of best practices in ergonomic design and to inform the development of policies and guidelines for the implementation of ergonomic design in the workplace.