Herawati, Dyah Rahma and Isti Purwaningsih, STP, MT and Danang Triagus Setiyawan, ST, MT (2021) Analisis Postur Kerja pada Proses Produksi Keripik Singkong dengan Menggunakan Metode Quick Exposure Check (QEC) di Usaha Keripik Singkong Burung Pipit. Sarjana thesis, Universitas Brawijaya.
Abstract
Tenaga kerja merupakan faktor yang sangat penting baik pada aktivitas produksi maupun non produksi. Kinerja dari tenaga kerja dipengaruhi oleh kondisi di tempat kerja yang nyaman, aman, dan sehat sehingga akan mendorong pelaksanaan kerja secara efektif dan efisien. Usaha Keripik Singkong Burung Pipit merupakan salah satu industri penghasil keripik singkong di Jl. Raya Sumbersekar No 101, Desa Dau, Kabupaten Malang, Jawa Timur. Proses produksi dimulai dari pengupasan kulit singkong, pemotongan menjadi lembaran, perendaman dengan air kapur sirih, perebusan, perendaman dengan air bersih, penjemuran hingga kering, penggorengan, serta pengemasan. Aktivitas produksi dilakukan setiap harinya mulai pagi hingga sore hari oleh para pekerja. Beberapa aktivitas dihadapkan pada postur kerja dan fasilitas yang kurang baik. Aktivitas seperti membungkuk, duduk dengan ketinggian kaki yang salah, melakukan kegiatan dengan jangka waktu yang lama dan lain sebagainya. Hal ini akan mengakibatkan kesalahan pada postur kerja tenaga kerja, dan dalam jangka waktu yang lama akan menyebabkan musculoskeletal disorders (MSDs). Metode yang dipilih adalah metode Quick Exposure Check (QEC). Hal yang akan didentifikasi adalah bagian tubuh yang memiliki risiko terjadinya cedera yaitu punggung, bahu atau lengan, pergelangan tangan atau tangan, dan leher. Hasil dari penilaian keempat bagian utama tersebut dapat diukur berdasarkan kriteria penilaian dengan empat tingkat risiko yang berbeda. Sampel yang akan digunakan dalam penelitian ini adalah semua pekerja yang berjumlah 10 orang di Usaha Keripik Singkong Burung Pipit. Berdasarkan penilaiain postur kerja metode QEC didapatkan hasil akhir nilai exposure level tertinggi. Nilai exposure level tertinggi terdapat pada proses perendaman 1, perebusan, perendaman 2, proses penggorengan dan proses pengemasan. Proses perendaman 1, perebusan, perendaman 2 memiliki nilai exposure level 64,77%. Proses penggorengan memiliki nilai exposure level 60,49%. Proses pengemasan memiliki nilai exposure level 54,32%. Berdasarkan hasil exposure level ketiganya perlu penelitian lebih lanjut dan dilakukan perubahan dengan adanya saran perbaikan postur kerja dan penambahan peralatan seperti meja dan kursi.
English Abstract
Labor has a very important role in both production and non-production activities. The performance of the labor is influenced by conditions in the workplace that are comfortable, safe, and healthy so that it will encourage effective and efficient work implementation. Burung Pipit cassava chips business is one of the industries that produce cassava chips in Malang Regency, East Java. The production process starts from peeling the cassava skin, cutting into sheets, soaking in starch water, boiling, soaking in clean water, drying to dry, frying, and packaging. Some activities had poor work postures and facilities and in the long term will cause musculoskeletal disorders (MSDs). Production activities are carried out continuously every day from morning to evening by the workers. Some activities are faced with poor work posture conditions and facilities. Activities such as bending, sitting with the wrong height, doing activities with long periods and so on. This posture will effect errors in the work posture of the workforce, and over time will cause musculoskeletal disorders (MSDs). The method chosen is the Quick Exposure Check (QEC) method. What will be identified are body parts that have a risk of injury, namely the back, shoulders or arms, wrists or hands, and neck. The results of the assessment of the four main sections can be measured based on the assessment criteria with four different levels of risk. The sample that will be used in this study is all workers, amounting to 10 people who are in the production room of the Burung Pipit cassava chips business. Based on the assessment of the working posture of the QEC method, the final result is the highest exposure level value. The highest exposure level value has found in the process of soaking 1, boiling, soaking 2, frying process and packaging process. The process of soaking 1, boiling, and soaking 2 has an exposure level of 64.77%. The frying process has an exposure level of 60.49%. The packaging process has an exposure level of 54.32%. Based on the results of the third exposure level, further research is needed and changes are made with suggestions for improving work posture and adding equipment such as tables and chairs
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100292 |
| Uncontrolled Keywords: | Postur kerja, Tenaga kerja, QEC,Labor, Work Posture, QEC |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 09 Feb 2022 01:16 |
| Last Modified: | 03 Oct 2024 03:55 |
| URI: | http://repository.ub.ac.id/id/eprint/189577 |
![[thumbnail of DYAH RAHMA HERAWATI.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
DYAH RAHMA HERAWATI.pdf Download (2MB) |
Actions (login required)
 |
View Item |