scholarly journals Analysis of Collision at Sea using Human Error Assessment and Reductive Technique (HEART) in Japan and Hong Kong

2021 ◽  
Vol 5 (2) ◽  
pp. 1-17
Author(s):  
Gülin Feryal Can

Human Error Assessment and Reduction Technique (HEART) is a practical and powerful approach to prioritize errors related to human actions, based on probabilities. HEART can determine error producing conditions (EPCs) which cause human errors for different processes including main duties (MDs) and sub-duties (SDs). HEART can be applied quickly for any process where human reliability is important. In this study, HEART and advanced version of Decision Making Trial and Evaluation Laboratory (AV-DEMATEL) integration proposed by Can and Delice in 2018 was performed for evaluating human related errors in steam boiler working process. In this way, the interactions between MDs, SDs and EPCs in a steam boiler working process were considered to compute process error probability (PEP). Additionally, the applicability of the proposed approach by Can and Delice (2018) was demonstrated again.


2020 ◽  
Vol 5 (2) ◽  
pp. 62-69
Author(s):  
Mitasya Susilo

Traffic accidents, especially with a large capacity such as bus, can be caused by several factors. According to the Indonesian Directorate General of Land Transportation of the Ministry of Transportation in 2012, the factors causing traffic accidents in Indonesia are a human factor of 93.52%, vehicle factor by 2.76%, road factor 3.23%, and environmental factor by 0.49%. Therefore, research is needed to identify which human error has the greatest probability of accident cause using Systematic Human Error Reduction and Prediction Approach (SHERPA) method to identify job desk using Hierarchical Task Analysis (HTA) and Human Error Assessment Reduction Technique (HEART) method to calculate Human Error Probability (HEP). Based on the calculation of Human Error Probability value known the highest HEP value is not running the vehicle in accordance with the provisions of the speed that has been set with 0.375. Next is not to record or forget to record the damage that occurred during the trip with a value of 0.21. It did not check Bus equipment with a HEP value of 0.19, did not report when there was a problem on the street with a HEP value of 0.18 and did not break for the next preparation for departure with a HEP value of 0.15


2018 ◽  
Vol 107 ◽  
pp. 85-98 ◽  
Author(s):  
Rabiul Islam ◽  
Faisal Khan ◽  
Rouzbeh Abbassi ◽  
Vikram Garaniya

Author(s):  
Dini Wahyuni ◽  
Yuli Santa Elisa Bagariang

Kesuksesan usaha mikro kecil menengah dipengaruhi oleh kegiatan-kegiatan supply chain sehingga harus terjalin hubungan baik di dalamnya. Peran manusia sebagai tenaga kerja pada usaha mikro kecil menengah dominan mempengaruhi kualitas produk yang dihasilkan, karena operator memiliki peluang melakukan kesalahan. Penelitian ini bertujuan menganalisis human error pada rantai pasok UMKM makanan di kota Medan dengan adopsi model SCOR (Supply Chain Operations Reference). Metode HEART (Human Error Assessment and Reduction Technique) digunakan untuk mengetahui human error dan tingkat probabilitas human error pada UMKM makanan. Berdasarkan hasil perhitungan nilai assessed effect (AE) diperoleh total AE terbesar pada proses make dengan nilai sebesar 58,69. Human Error Probability (HEP) terbesar terdapat pada proses pengisian adonan dengan varian rasa yang diinginkan oleh konsumen, dengan nilai Human Error Probability (HEP) sebesar 5,282. Dari hasil penelitian dapat menjadi acuan menyusun rencana perbaikan agar human error dapat tereduksi.   The success of micro, small and medium enterprises is influenced by supply chain activities, so there must be a good relationship within it. The role of humans as workers in micro, small and medium businesses predominantly affects the quality of the products produced, because operators have the opportunity to make mistakes. This study aims to analyze human error in the food MSME supply chain in Medan by adopting the SCOR (Supply Chain Operations Reference) model. The HEART (Human Error Assessment and Reduction Technique) method is used to determine human error and the level of human error probability at food MSMEs. Based on the calculation of the assessed effect (AE) value, the largest total AE was obtained in the make process with a value of 58.69. The biggest Human Error Probability (HEP) is in the process of filling the dough with the flavor variants desired by consumers, with a value of Human Error Probability (HEP) of 5.282. From the results of the study can be a reference to draw up plans for improvement so that human error can be reduced.


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