Ergo-Innovative Design of the Assistance Appliance for Slaughtering the Cow
Hartomo Soewardi (a*), Eufrade Maulana Putra (b)
Industrial Engineering Department
Faculty of Industrial Technology
Islamic University of Indonesia Yogyakarta Indonesia
Abstract
Abstract. Rough handling in the slaughtering operation can cause a high stress on an animal which it will produce the poor quality of meat because content of glycogen in the muscle decrease up to lowest level. This condition will reduce the content of lactic acid on the muscle and increase the potential hydrogen (pH) grade on the meat more than normal level such that these results in easiness of the bacteria grow. On the other hand, the rough slaughtering operation using the conventional technique can also yield the accident for the slaughterer because the cow is mutiny. Thus, it is crucial to use the slaughtering tool that is safer and more comfortable. objective of this study is to design the ergonomic and innovative slaughtering tools to satisfy the user requirement. Survey is conducted to identify user criteria of the design. Theory of Inventive Problem Solving (TRIZ) is implemented as a fundamental to determine the inventive principle of design. And Quality Function Deployment (QFD) is applied to develop to the design specification. Non-parametric statistical analysis is done to test the hypothesis. Result of this study shows that the inventive principles identified are dynamic, parameter changes, combination, and equipotentiality so as the propose design is valid to satisfy user need at 5% of significant level that are safer, more practical, more reliable and more durable.
Keywords: ergonomic, innovative, slaughtering, TRIZ, QFD
Topic: Industrial Engineering