Published date: Mar 01 2018

Journal Title: KnE Life Sciences

Issue title: The 3rd International Conference on Agro-Industry 2016 “Competitive & Sustainable Agro-Industry" (3rd ICoA 2016)

Pages: 89-95

DOI: 10.18502/kls.v4i2.1660

Mirwan Ushadamirwan_ushada@ugm.ac.idDepartment of Agro-Industrial Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur 55281

Tsuyoshi OkayamaDepartment of Regional and Environmental Science, College of Agriculture, Ibaraki University. 3-21-1, Chuuo, Ami, Inashiki, 300-0393, Ibaraki

Work system of food Small and Medium-sized Enterprises (SMEs) is influenced by various factors as worker performance, characteristics of raw material, value-added process and workplace environmental ergonomics. Green-affective design analyzes properties of work systems and how these technical attributes could be sensible to the environment (Green) and worker (Affective). The research objectives were: 1) To explore the relationship between green and affective parameters in work systems of Food SMEs; 2) To design a green-affective work system for Food SMEs. Six (6) SMEs of different food products were used for the case studies as Crackers, Nuggets, Fish Chips, Bakpia, Tempe and Herbal Instant Beverages. Air conditioner was suggested to set the temperature set points for controlling environmental ergonomics. Green parameters were analyzed using calculation of air conditioner electricity cost at different workplace temperature set point. Affective parameters were analyzed using heart rate, worker energy consumption and rowan incentive plan. Research findings indicated air conditioner could be used to control environmental ergonomics based on the satisfied temperature set points and efficient electricity cost in work system of food SMEs.

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