Design Improvement of Auditorium Seating: A Case Study at Pagoh Education Hub

This study is concerned about the auditorium seating design based on the ergonomics concept. Ergonomics is the science of fitting the product to its users or fitting the job to the worker. This study is carried out at Pagoh Education Hub Shared Facility Auditorium. The main objective of this study is to assess the ergonomics posture of users using auditorium’s seating. The poor design of furniture may be possibly cause incorrect posture which will further lead to health problems such as back pain and spinal distortion. The Kinovea software is utilized to measure the posture. Each measurement of different body part posture is assessed by using Rapid Entire Body Assessment (REBA) in order to indicate the risk level of the auditorium’s seating. The REBA score of the existing auditorium’s seating is 7 indicating medium risk which requires further study for improvement. The second objective of this study is to redesign the auditorium’s seating based on the ergonomics concept. The proposed design of auditorium’s seating uses SolidWorks software by referring to the guideline from the Department of Occupational Safety and Health, Ministry of Human Resources Malaysia (DOSH). The desired features such as headrest and armrest are added to the proposed design. The REBA score of the proposed seat design is 3 which indicate significant improvement compared to REBA score of the current design, in terms of ergonomics factors

Improvement on work measurement at Pau Mira Frozen Food Industry

The record of highest sales for one day is 20000 buns and the manpower for Pau Mira factory is only 18 persons. Special feature for Pau Mira is about the full of stuffing and many choices of flavor. Hot selling bun flavor is red bean bun and chocolate bun. For example, Bun Mira contains many flavors such as red bean bun, coconut, yam, chocolate, chicken, durian and it is enables to be food supplies to West Malaysia, not only limited to area Pagoh. The workflow for Pau Mira factory includes ingredient selection, dough kneading, and bun formation, fermentation, steaming, cooling and packaging. Table 5.1 shows the process of making pau started from dough kneading until the packaging process