Ergonomics smoke machine for indigenous people in Indonesia

Abstract

Abstract.A participatory process is used in the design of a user-centered smoke machine, resulting in lasting benefits to the community. This program of IbM (Science and Technology for Society) has designed fish fumes that are mobile, portable and environmentally ergonomic, applying appropriate technology about fumigation so as to increase knowledge to the community. This program improve people skills especially in smoked fish production, increase employment in the field of fishery products processing business. With this activity can grow the interest of the community to entrepreneurship for those who have not started a business and will increase its business for those who have started the processing business of fishery processing. Benefits derived from IbM (Science and Technology for Society) program are, among others, reduced air pollution caused by open fish curing system so that air quality environment, especially around fish processing SMEs to be better, can support and strengthen fish processing industry in the coastal area that began to grow and especially support local SMEs, increase the quantity and quality of patents that can be generated from community service activities funded by Directorate General of Higher Education, Ministry of Technology Research and Higher Education, Republic of Indonesia.

Feasibility Study of Canned Smoked Fish as the Micro Enterprises in South Sumatra Province, Indonesia

“…This article shows that canned smoked fish has fulfillment technical, marketing, socio-economic, and financial criteria to be developed as the micro and small business. This argument supports the previous finding, especially Indonesian scholars, that promote smoked fish as an entry point to empowering the fisherman community [34,38,40]. It is also supporting the effort of Indonesians scholars that attempt to create more economical, ecological, safety, healthy, and low-cost technology for smoked fish in Indonesia However, due to limited time and resources, the author does not examine the aspect of stability, conductivity, expiry data, organoleptic, microbe, metal contamination, and Scanning Electron Microscope (SEM) a canned smoked fish.…”

“…They use local wisdom [35], traditional technology for processing smoked fish, and oriented toward the domestic market. This situation triggers many researchers to modify traditional technology of smoked fish processing so that it more economical, ecological, safety, and healthy for the smoked fish worker or consumer [8], [36][37][38]. The availability of low-cost technology does not make the smoked fish industry grow in a better direction.…”

Evaluasi Desain Ergonomi Alat Pengasapan Ikan Untuk Pemberdayaan Masyarakat

“…Untuk menaikkan nilai tambah tersebut maka diperlukan salah satunya dengan menggunakan teknologi inovatif pengasapan ikan sebagai teknologi unggulan (lihat gambar 3) (Nurmianto et al, 2013). Nilai tambah tersebut dapat berupa hasil penjualan dan keuntungan dari usaha pengasapan ikan, yang akhirnya dapat meningkatkan kesejahteraan pada nelayan di wilayah pesisir di seluruh Indonesia (Nurmianto, 2018).…”

Implementasi Penilaian Kinerja Karyawan Pada PT. Gae

“…Komponen utama yang diperlukan dalam penerapan pendekatan CBHRM adalah kompetensi. Pendapat Spancer seperti yang dikutip dari (Nurmianto, 2008) Hampir sama dengan pendapat Werter dan Davis, bahwa menurut Cascio dalam (Suwatno & Priansa, 2011) adapun tujuan diadakannya penilaian kinerja karyawan, yakni: (1) Hasil penilaian kinerja dapat dijadikan dasar untuk pengambilan keputusan yang legal dan formal terkait dengan pengembangan karyawan. (2) Penilaian dapat dijadikan sebaga kriteria validasi suatu tes.…”