Design of Chicken Feed Mixer Machine Model To Increase Work Productivity

Suarbawa, I Ketut Gde Juli (2022) Design of Chicken Feed Mixer Machine Model To Increase Work Productivity. IOSR Journal of Mechanical and Civil Engineering, 19 (2). pp. 22-27. ISSN 2278-1684

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Feed is the largest single variable cost in a vertically integrated industrial animal factory. U.S. Department of Agriculture have estimated that feed costs account for 60-64 percent of the total cost of producing poultry and eggs, 47 percent for pork, and 17 percent for beef. Feed requirements (in dry weight) for each chicken is 3-5% of their body weight. In animal feed consumption is influenced by various factors, namely energy levels, amino acid balance, feed fineness, animal activity, body weight, growth speed and environmental temperature. The increasing price of animal feed in recent years has caused many farmers to mix their own feed to make animal feed. At present the process of mixing animal feed is still stirred by hand, causing an increase in workload and subjective complaints of pain in the back, arms and hands when stirring and the time in the mixing process. This causes the work productivity on animal feed to be low. Efforts to overcome these problems, carried out research with the same subject design that is designing a model of animal feed mixing machines to help speed up the work process of mixing feed to speed up work time and increase work productivity. The Mixer Machine model is designed according to the needs of chicken farmers and subjective complaints data are recorded with a fatigue questionnaire, workload is measured based on work pulse and work time is measured during work and work productivity is measured from the ratio of inputs (work pulse) to output (Amount of kg of animal feed load stirred) multiplied by work time (hours).The results showed that the use of the Mixing Machine Model for the stirring process of animal feed can facilitate chicken breeders in the process of mixing animal feed so that the animal feed mixture is more evenly compared to mixing using the previous manual method, reducing the subjective complaints of pain in the limbs when stirring decreases by 20 %, reduce the workload of workers by 48% and increase work productivity by 84%.

Item Type: Article
Subjects: Ilmu Teknik > Ilmu Keteknikan Industri > Teknik Mesin (dan Ilmu Permesinan Lain)
Divisions: Jurusan Teknik Mesin > Prodi D4 Rekayasa Perancangan Mekanik > Publikasi
Depositing User: I Ketut Gde Juli Suarbawa
Date Deposited: 04 Dec 2022 00:27
Last Modified: 04 Dec 2022 00:27

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