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Ergonomically designed mixer for taho production in Brgy. Alulod, Indang, Cavite / by John David S. Baraquia and Jinira M. Cruzate.

By:

Baraquia, John David S [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: v, 117 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

620.8 B23 2019

Online resources:

Click here to view abstract and table of contents

Production credits:

College of Engineering and Information Technology (CEIT), Department of Industrial Engineering and Technology

Abstract: BARAQUIA, JOHN DAVID S. and CRUZATE, JININA M., Ergonomically Designed Mixer for Taho Production in Brgy. Alulod, Indang, Cavite.Undergraduate Thesis. Bachelor of Science in Industrial Engineering. Cavite State University - Don Severino Delas Alas Campus, Indang, Cavite. May 2019. Adviser: Mr. Gerry M. Castillo. In this study, taho mixer was designed to address the ergonomic needs and potential occupational hazards of mixing the Oho. The purpose of this is to lessen risk factors in the workplace experienced by the lulu) makers with the present equipment. Developing the design project may increase efficiency and productivity in taho production. The researchers used the developmental and descriptive type of research in this study. The researchers also used Define, Measure, Analysis, Design, and Verify (DMADV) methodology to analyse the data gathered for the development process. Based on the interviews and answered questionnaire, the factors that affect the comfortability of the taho makers are the following: headache, muscle pain, fatigue, numbness and tingling in the arms, weakness of the arms and difficulty in lifting and gripping. The researchers judged the worker's RULA scoring while performing manual taho mixing. Based on the evaluation of the respondents, the posture of the workers are in a poor position with a risk of injury from their work posture, the reasons for this need to be further investigated and changed soon to prevent injury. The researchers developed an ergonomically designed taho mixer. The mixer has a stainless steel wire whip, a mixer holder, a beater height adjustment and a timing belt. The researchers used DC motor for the energy of the mixer. Based on the evaluations, the developed prototype was "very good" in terms of functionality, aesthetic, durability and safety. While in terms of workability was " food". Overall the proposed ergonomically designed mixer for /olio production was -very good". Based on the results of the study, the researchers recommended some ideas for the improvement of the mixer and taho production. Also they provided some recommendations about the safety and facility improvement for the workers.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	620.8 B23 2019 (Browse shelf(Opens below))		Link to resource	Room use only	T-8429		00079625

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

Includes bibliographical references.

College of Engineering and Information Technology (CEIT), Department of Industrial Engineering and Technology

BARAQUIA, JOHN DAVID S. and CRUZATE, JININA M., Ergonomically Designed Mixer for Taho Production in Brgy. Alulod, Indang, Cavite.Undergraduate Thesis. Bachelor of Science in Industrial Engineering. Cavite State University - Don Severino Delas Alas Campus, Indang, Cavite. May 2019. Adviser: Mr. Gerry M. Castillo.
In this study, taho mixer was designed to address the ergonomic needs and potential occupational hazards of mixing the Oho. The purpose of this is to lessen risk factors in the workplace experienced by the lulu) makers with the present equipment. Developing the design project may increase efficiency and productivity in taho production. The researchers used the developmental and descriptive type of research in this study. The researchers also used Define, Measure, Analysis, Design, and Verify (DMADV) methodology to analyse the data gathered for the development process.
Based on the interviews and answered questionnaire, the factors that affect the comfortability of the taho makers are the following: headache, muscle pain, fatigue, numbness and tingling in the arms, weakness of the arms and difficulty in lifting and gripping. The researchers judged the worker's RULA scoring while performing manual taho mixing. Based on the evaluation of the respondents, the posture of the workers are in a poor position with a risk of injury from their work posture, the reasons for this need to be further investigated and changed soon to prevent injury. The researchers developed an ergonomically designed taho mixer. The mixer has a stainless steel wire whip, a mixer holder, a beater height adjustment and a timing belt. The researchers used DC motor for the energy of the mixer. Based on the evaluations, the developed prototype was "very good" in terms of functionality, aesthetic, durability and safety. While in terms of workability was " food". Overall the proposed ergonomically designed mixer for /olio production was -very good". Based on the results of the study, the researchers recommended some ideas for the improvement of the mixer and taho production. Also they provided some recommendations about the safety and facility improvement for the workers.

Submitted to the University Library 08/08/2019 T-8429