Vol.8 (2018) No. 4 ISSN: 2088-5334 Work System Improvement for A Sugarcane Block Enterprise using 10 Physical Ergonomic Principles Difana Meilani # , Hilma Raimona Zadry # , Dina Rahmayanti # , Dendi Adi Saputra * # Department of Industrial Engineering, Faculty of Engineering, Universitas Andalas, Kampus Limau Manis, Pauh, Padang 25163, West Sumatera, Indonesia E-mail: difana.meilanthe i@gmail.com, hilma@eng.unand.ac.id, rahmayantidina@gmail.com * Department of Mechanical Engineering, Faculty of Engineering, Universitas Andalas, Kampus Limau Manis, Pauh, Padang 25163, West Sumatera, Indonesia E-mail: dendiadisaputra05@gmail.com Abstract—Nagari Bukik Batabuah is located in Agam, West Sumatra is one of the most significant regions, which produces sugarcane block named saka. Since the taste is lovely and delicious, the demand for it is high. Unfortunately, the processing of saka sugarcane was not supported by excellent facilities and infrastructure. This study analyses the saka workstations in Agam, West Sumatra and recommends some improvement to the working system. Ten physical ergonomic principles were applied in sugar mill workstation, boiling workstation, and saka molding workstation for improvement. It was found that all the workstations need to have more working facilities. In mining workstation, ergonomic chairs and stacks cane container was designed. Furthermore, an ergonomic cane-grinding machine was also proposed in the milling workstation. Meanwhile in the boiling workstation; cane stirrer, a small stool, and windows were designed. Gloves, lights, tools for changing the working facilities were also proposed to be used. A laying cane, a small stool, and saka pouring were designed for molding workstation. Keywords— Work system; Sugarcane; Ergonomic; Small and Medium Enterprise. I. INTRODUCTION Small and Medium Enterprises (SMEs) still become the significant source of income for many people in the countryside [1]. Based on Indonesian Ministry of Cooperatives Small and Medium Enterprises, it is stated that the micro, small, and medium enterprises in Indonesia have contributed to the increase of the gross domestic product [2], [3]. However, most SMEs in Indonesia are generally traditional businesses that function traditionally in manufacture and marketing. Some previous study claimed that frequently difficulties encountered by SMEs are associated with the low labor productivity and skill, as well as the technological backwardness [4], [5]. Furthermore, the use of low process technology, lack of inventory system, secondary packaging of product compounded with marketing problems [6], [7]. Therefore, SMEs need particular attention in order to increase its role in supporting the country's economic growth [8]. Agriculture is a vital area that has the significant effect on the general public thus a program that can preserve its sustainability is necessary, mainly in term of productivity [9], [10]. The business of sugarcane block called saka is one of the micro enterprises, which exist in Nagari Bukik Batabuah, Agam, West Sumatra, Indonesia. Agam is central to sugarcane planting and processing in West Sumatra with 8,274 tons/year sugarcane production from 4,053 hectares of land area [11]. Producing sugarcane block is the main livelihood of people here, which has been done by family farmers and lasts for generations. Saka produced in this area is famous for their incredibly sweet and delicious that is in high demand by consumers. Thus, these products are potential to be developed as one of the food and beverage industries, which can contribute to improving the economy of local communities in particular. The excellent potential unfortunately not yet fully supported by the facilities and infrastructure available in the production process of saka. Saka is produced in three stages starting from sugarcane milling, boiling, and molding process. In this village, saka is produced in a traditional cabin, which is divided into two parts. The first cabin is the sugarcane milling workstation. It uses buffalo as the power of the machine. To get the sauce, the worker must smash the sugarcane first and then put it into the machine (Fig 1). Through Nordic Body Map (NBM) questionnaire, it is 1077