Open AccessPenentuan Tenaga Kerja Optimal pada Packaging Kopi dengan Menggunakan Analisis Beban Kerja Metode Work Sampling
Author(s) -
Deltaningtyas Tri Cahyaningrum,
Nurhadi Siswanto,
Hendy Firmanto
Publication year - 2021
Publication title -
jurnal ilmiah inovasi
Language(s) - English
Resource type - Journals
eISSN - 2527-6220
pISSN - 1411-5549
DOI - 10.25047/jii.v21i1.2634
Subject(s) - workload , allowance (engineering) , work (physics) , productivity , agricultural science , sampling (signal processing) , operations management , computer science , engineering , statistics , mathematics , operating system , environmental science , economics , mechanical engineering , telecommunications , macroeconomics , detector
The effectiveness, efficiency, and productivity of the company are very much determined by the workload. By knowing the workload, a company can find out the optimum number of workers needed to meet the target. This is also important for the Indonesian Coffee and Cocoa Research Center, especially in the processing of coffee in the packaging section. Therefore a workload analysis will be carried out using the Work Sampling Method. From the results of the work sampling method, it can be seen that worker productivity is 0.90697, as well as a rating factor of 0.09 and an allowance of 22.With these results it can be calculated that the standard time needed by workers in coffee packaging is 10.98 minutes and the optimum number of workers required 2.06 people.