| Abstrakt: |
The food industry is one of the industries that will continue to exist because it is related to basic human needs. UMKM Raimin is one of the food processing industries, namely tofu production. Currently the tofu production process is carried out manually by relying on the abilities and skills of workers, from the beginning to the end of production. Thus, the most dominant factor affecting work performance is the workers themselves. The aim of this study was to analyze the working conditions from an ergonomic point of view. Initial research using the Nordic Body Map found several complaints on several parts of the worker's body after carrying out activities on the production floor. The highest complaints were on the left shoulder, waist, back, upper and lower arms, lower neck, and left and right wrists. The purpose of this study is to determine the ergonomic risks to the work system and what recommendations are needed for improvement. The analytical tools used are the Nordic Body Map (NBM), Rapid Whole Body Assessment (REBA), Workplace Ergonomic Risk Assessment (WERA) and and Heart Rate (HR). The REBA calculation result of the tofu cutting process is 12 (very high risk). The WERA score is 37 (moderate risk). The results of energy calculations based on HR measurements show that the energy required is 6.34 kcal / minute (classified as moderate work). Thus it can be concluded that corrective action needs to be done as soon as possible, so that workers are safer and more comfortable. The end goal is to improve the performance of the tofu production process. [ABSTRACT FROM AUTHOR] |
