The Development and Design of Ergonomic Fish Smoking Equipments for Smoked Fish Workers in Maluku

 

..lbstruct t:ish is a superior commodity in The Province of Maluku with the potential of fish production is I ,64 million tons per year, although this has not stand by proper processing. Fish are generally processed in traditional way with smoking method and are usually maintained by home indastries. This research is aimed to develop and design rhe equipmentsfor workers base on ergonomic criterias. This effurt is purposively lo decrease the workers' sig;hs so the productiviry* can also be increased. This research has startedwith problemformulation then data collecting of the workers' sighs,stool and fireplace dimension, and cutting board. From this step then continued vith processing of the sighs data, anthropomeQ data, andpercentile adjustment data. The Percentile is 95%. T'he result of the sighs data processing shows that average number of the workers had suffered by disturbance on skeletal muscle categorized by pain and hardly pain dominantly on botlom 63%,, knees 56,7%, left and right thigh -46.7 % and right knee 56,7%. For the result of design has basicly obtainedfrom the worker anthropometty and -tther ergonomic factors such as work environment and work posture. Kqmords: smokedfish, home industry, antropometry, fireplace, stool, cutting board