IMPROVING WORK POSTURE TO REDUCEWORK RISKS: CASE STUDY IN A CRACKERS FACTORY

Abstract

Culinary products in Yogyakarta include products that have a high level of demand.
One of the products that consumers like is cracker. The process of making crackers in
Yogyakarta is still predominantly done manually. This condition causes humans to play
an important role in meeting cracker production targets. Based on observations and
interviews with stakeholders in this cracker business, there are fundamental problems
that must be resolved immediately. The problem is the number of complaints from
production employees related to physical discomfort while working. This can lead to
productivity issues. The expected solution is how to reduce the number of complaints
of such employees.
An ergonomic approach is used to solve this problem. Employee complaints regarding
work discomfort are influenced by work risks present at production workstations. So
that when work risks can be reduced, the number of employee complaints will also
decrease. The method for assessing work risks and efforts to improve them is used the
REBA method.
Based on the priority of problems determined using the REBA method, information
was obtained that the cracker printing workstation needs to be repaired immediately
in order to reduce work risks. Improvements are made by designing trolley aids that
can reduce the level of risk from a value of ten to five.