Analisis Fisiologi Kerja untuk Mengetahui Beban Kerja Fisik pada Pekerja Produksi di UKM Makaroni dan Kerupuk DO’A IBU
Abstract
Ergonomics is an important thing that must be considered in the world of work, because it can affect the health and productivity of a worker. Work physiology is a branch of ergonomics that focuses on measuring the energy expended or energy consumed by humans. UKM Makaroni dan Kerupuk DO'A IBU is a business that was established in 2003 by producing various kinds of macaroni and crackers. Production activities in this business start from the frying section to the packaging, which is done manually and continuously. Research conducted at the UKM Makaroni dan Kerupuk DO'A IBU aims to reduce the physical workload by classifying the categories of physical workload, and calculating energy consumption. The method used is 10 beats, energy consumption, and CVL. The measurement of energy consumption is 7.08 kcal/minute (moderate work), while in the packaging section it is 4.14 kcal/minute (light work). The CVL measurement yields a value of 43.6% (needs improvement), while in the packaging section it is 17.5% (no fatigue) so there is no need for improvement
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