Development of an ergonomically designed demucilager / by Janine Erika O. Castillo and Ma. Maricar A. Tinaco.

Thesis (Bachelor of Science in Industrial Engineering) Cavite State University

Includes bibliographical references.

College of Engineering and Information Technology (CEIT)

CASTILLO, JANINE ERIKA O. and TINACO, MA. MARICAR A. Design and Development of an Ergonomic Demucilager. Undergraduate Thesis. Bachelor of Science in Industrial Engineering. Cavite State University, Indang, Cavite. June 2022. Adviser: Dr. Willie C. Buclatin.

Ergonomics aims at reducing human error, increasing productivity, and enhancing workers' comfort and safety by ensuring that the workplace environment and the equipment in it are intended to achieve maximum work efficiency and maximum health and safety at work [International Ergonomics Association (IEA), 2016]. As the emergence of coffee processing continues to rise exponentially in the country, it is essential to ensure the ease, comfort, and safety of the workers engaged in this field. The two types of methods in coffee processing are the dry process and the wet process. Dry processing entails drying the freshly collected coffee cherry (fruit) in the sun on huge patios for a while, raking and turning the drying cherry until the green coffee beans are generally devoid of any dried fruit. While the Wet processing method (washed) is soaking the coffee cherries and allowing fermentation to separate the cherry from the bean after removing the green coffees, they're cleaned again to eliminate residue before being dried on a patio or raised beds (Antol, 2001). In this study, an ergonomic demucilager is designed and developed. The development of the equipment was conducted with the consideration of the principles of ergonomics. The Define, Measure, Analyze, Design, and Verify (DMADV) method was utilized as the reference point for the conduct of the research. In the define phase, it was found out that in the Philippines mainly in Benguet, the coffee farmers were using wet process procedures and doing it manually, the problems and discomforts that they encountered were primarily considered in doing the design of the machine. In the measure phase, the anthropometric measurements of the coffee farmers were also gathered, and their postures were evaluated using the Rapid Entire Body Assessment (REBA) which suggested that the current method of removing mucilage should be investigated and changed soon. Also, Musculoskeletal Symptoms for every part of the coffee farmers' body was stated to know what part gathers the most and be recognized as the frequent aches and pains. In the analyze phase, the problems encountered were started and then changed into the coffee farmer's requirements using a tree diagram also a Quality function deployment to show relationship between customer requirements and technical requirements. In the design phase, a design that depends on the REBA scores results and analysis was shown in developing a demucilaging machine. The design of the machine is also shown. For the verify phase, a Sustainability Management Plan was made to show the objectives in developing the machine, the corresponding actions to the given factors, and the sustainability actions. An Action plan was also made for the project management team to do once the fabrication of the machine is completed. It can be concluded in the research that developing and using an ergonomically designed demucilager improves the working conditions of the coffee farmers for it to reduce physical stress and provides ease and comfort during the removal of mucilage process.

Submitted copy to the University Library. 08/7/2022 T-9009