Ariesta, Charinda Dwi (2021) Analisis Postur Kerja Pada Proses Pembentukan Adonan Roti Manis Menggunakan Metode Novel Ergonomic Postural Assessment (NERPA) dan Metode Quick Exposure Check (QEC) (Studi Kasus pada Shafira Bakery Outlet Malang dan Pasuruan). Sarjana thesis, Universitas Brawijaya.
Abstract
"Roti manis merupakan salah satu dari produk bakery yang melalui proses fermentasi dengan ragi roti (Saccharomyces cerevisiae) dalam pembuatannya. Produk bakery ini tersedia dengan harga, rasa, dan jenis roti yang bervariasi. Shafira Bakery sebagai salah satu unit usaha roti yang memiliki 2 outlet produksi cabang Malang dan Pasuruan yang menawarkan berbagai varian roti manis. Permasalahan pada Shafira Bakery yaitu adanya postur kerja yang kurang ergonomis yang menimbulkan risiko muskuloskeletal pada pekerja bagian pembentukan adonan roti manis. Pekerja tersebut melakukan aktivitas kerjanya dalam kurun waktu 4 hingga 5 jam bahkan lebih tiap harinya dengan postur tubuh berdiri dan posisi leher yang menunduk, punggung membungkuk, tangan terangkat dengan gerakan monoton yang berulang kali dilakukan dalam jangka waktu panjang untuk menghasilkan sekitar 130-210 potong roti manis. Tujuan dari penelitian untuk mengidentifikasi faktor penyebab adanya keluhan musculoskeletal dan menganalisa tingkat risiko postur kerja pada proses pembentukan adonan roti manis pada kedua outlet Shafira Bakery. Penelitian ini menggunakan metode NERPA dan QEC. Responden yang digunakan dalam penelitian ini sebanyak 2 pekerja bagian pembentukan adonan roti manis. Penelitian ini diawali dengan analisis tingkat keluhan muskuloskeletal yang dialami kedua pekerja menggunakan kuesioner Nordic Body Map (NBM). Tahapan selanjutnya adalah dengan analisis metode NERPA dan QEC untuk mengetahui aktivitas kerja bagian pembentukan adonan roti yang memerlukan tindakan perbaikan. Level risiko metode NERPA dan QEC menunjukkan hasil yang relatif sama dan berbeda sesuai fokus penilaian dari kedua metode. Usulan perbaikan yang diberikan untuk Shafira Bakery adalah memperbaiki fasilitas kerja yang secara tidak langsung dapat memperbaiki pula postur kerja kedua pekerja. Usulan perbaikan tersebut seperti mengganti timbangan manual menjadi digital, menambah alat potong semi-otomatis, menambah kursi, memperbaiki tinggi meja produksi, menambah pekerja tambahan dan memberi waktu jeda istirahat di tiap aktivitas kerja.
English Abstract
Bread is one of the bakery products that until now developed rapidly into the needs of most people's lives. Shafira Bakery is one of the industries in Malang that produces a variety of bakery and cake products that are able to maintain its business since 2001, where there are 3 sales outlets with 2 outlets including as a place of production. Production capacity at each outlet reaches 12-20 kg which produces about 150-300 pieces of bread dough that is ready to be formed. The workers do their work activities, namely manually forming bread dough with standing posture, the position of the neck that bows and both hands that often move the load and perform movements repeatedly with a fast enough rhythm within about 4 to 5 hours. Such a lack of ergonomic posture will be dangerous if done continuously in the long run as it can cause severe musculoskeletal disorders (MSDs). This work posture research was conducted to determine the factors that influence the occurrence of musculoskeletal complaints as well as to analyze the level of risk caused by the posture of workers during the process of bread dough formation. The research and analysis was conducted using a Nordic Body Map (NBM) questionnaire to identify where musculoskeletal complaints are located as well as the level of pain felt by workers. The analysis continued using Novel Ergonomic Postural Assessment (NERPA) and Quick Exposure Check (QEC) method on 2 workers of bread dough formation from both production outlets. The NERPA and QEC methods are used to assess the level of risk from the worker's posture as well as the actions to be taken. The results showed that there are musculoskeletal complaints felt by workers from the presence of less ergonomic work postures such as long-standing work positions with continuous movements that cause fatigue in workers. Less supportive work facilities such as manual scales that range too high, table height that needs to be adjusted again because the balance is too low and the lack of seats as a seat base when workers do a long work activity that is dough formation. The score assessment in worker A, obtained a score of 7 which is a very high score level in dough weighing activities with the NERPA method, in contrast to the results of the QEC method that shows the final formation of dough has a very high score rate of 61.93% so that corrective action is required right now. In worker B it is known that the activity of dough formation using the NERPA method shows a score of 7 with a very high risk level and using the QEC method also obtained a high score rate of 52%, thus requiring further improvement related to the working posture in this activity. The improvement efforts proposed in this study are the replacement of digital scales, the addition of work facilities in the form of chairs, and the provision of adequate rest periods for both workers.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052010 |
| Uncontrolled Keywords: | Roti, Pembentukan, Postur Kerja, Musculoskeletal", : Bread, Formation, Posture, Musculoskeletal |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with username dedyiskandar |
| Date Deposited: | 23 Oct 2021 06:16 |
| Last Modified: | 11 Oct 2024 06:51 |
| URI: | http://repository.ub.ac.id/id/eprint/185402 |
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