Judul: Analisis Waktu Baku dan Faktor yang Mempengaruhi Produktivitas Pekerja Pada Proses Produksi Manisan Carica di CV Yuasa Food.
Abstrak: Daerah Wonosobo, Jawa Tengah memiliki produk unggulan, buah carica. Industri pengolahan di Wonosobo mengolah buah carica menjadi manisan carica. Cara yang dapat dilakukan perusahaan untuk meningkatkan produktivitas adalah mempunyai standar baku dalam menghasilkan setiap produk. Penelitian yang dilakukan adalah pengukuran waktu kerja dengan tujuan mendalami waktu yang dilakukan pekerja agar mampu bekerja secara normal dan wajar sehingga meningkatkan produktivitas. Penelitian dilakukan menggunakan metode jam henti dengan stopwatch. Pengukuran waktu dilakukan pada proses produksi yang dibagi menjadi 7 unsur kerja yaitu pengupasan, pembelahan buah, pemisahan biji, pengirisan, pewadahan carica, pengepressan dan pengguntingan plastik. Setelah itu dihitung waktu siklus, waktu normal dan waktu baku. Waktu siklus didapat sebesar 43.89 detik, waktu normal sebesar 50.15 detik dan waktu baku sebesar 58.77 detik. Produktivitas perorang menghasilkan manisan carica cup mini dengan waktu saat ini sebesar 37 cup/jam orang dan dengan waktu baku sebesar 35 cup/jam orang. Selain itu, peningkatan produktivitas di CV Yuasa Food dipengaruhi tiga hal yaitu ketenagakerjaan, teknologi dan lingkungan.
Keyword: carica sweets, productivity, time standard

Judul: Analisis dan Perbaikan Sistem Kerja Berdasarkan Metode Studi Gerak dan Waktu Pada Lini Produksi Squash Orange di PT. Buanasari
Abstrak: Assessment of work productivity should be done routinely by a company. Achieving high productivity required special attention to efficiency and effectiveness of work. For that reason, there was a need to analyze working movement and work time required for one cycle of process. Time required at the beginning and the end of a process shift was different depends on the decrease of labor’s motivation and stamina, which related to fatique condition of labor. Fatique could be caused by working conditions and work capacity of workers. Motions were analyzed and grouped according to the cycle and type of motion. Average time of each motion adjusted with Westinghouse rating and allowances to obtain the standard time. Standard time for the squash orange production from was 25.46 seconds/bottle, while the standard time for the packaging process was 20.22 seconds/bottle. Productivity can be calculated by dividing the daily product output with the number of workers and duration to finish one cycle of process. It was obtained from the calculation that each production worker’s productivity was 36 bottles/hour, while the packaging worker’s productivity was 7 cartons/hour.
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Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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