07 August 2025
Threesna Sharfina
A team of lecturers from the Faculty of Engineering, Universitas Sumatera Utara (USU)—comprising Prof. Dr. Ir. Anizar, M.Kes., IPU., Khalida Syahputri, S.T., M.T., and Dr. Ir. Erwin, S.T., M.T.—carried out a Community Service Program (PkM) themed “Ergonomic Work Facilities Enhance Productivity at Adryan Food Cake Business.”
Adryan Food, located in Sukaramai Village, West Binjai District, North Sumatra Province, produces various types of cakes such as kue kipas, brownies, and assorted cookies. As market demand continues to grow, the business requires more efficient production tools to improve both productivity and product quality. Currently, dough mixing and coconut milk extraction are still performed manually or with low-efficiency tools, which limits output and consistency.
One of the main challenges lies in maintaining dough quality. Manual mixing for large batches requires significant time and energy, and uneven results can affect texture and taste—particularly for products like brownies that demand soft and uniform batter. Workers currently perform around 25 mixing cycles daily, often experiencing fatigue, back pain, and arm strain, which reduces productivity and sometimes leads to absenteeism.
To address these issues, the team introduced a 20-liter industrial mixer, enabling faster, more uniform, and consistent dough preparation. This innovation not only enhances quality but also increases efficiency—allowing larger batch production, reducing delays, and ensuring timely completion of orders.
From an economic standpoint, the introduction of ergonomic production tools such as the automatic mixer and hydraulic coconut milk extractor lowers operational costs, minimizes material waste, and reduces reliance on manual labor. Consequently, Adryan Food can increase its production capacity, improve competitiveness, and raise workers’ income.
The program’s outcomes directly support the Sustainable Development Goals (SDGs)—specifically Goal 1 (No Poverty) by increasing workers’ income through higher productivity, and Goal 3 (Good Health and Well-Being) by improving occupational ergonomics and reducing physical strain among employees.
