Perbaikan fasilitas kerja dengan pendekatan ergonomi di UD. Kelapa Kering Bagian Pengamplasan
DOI:
https://doi.org/10.22441/oe.v11.3.2019.039Keywords:
ergonomi, faktor resiko kerja, RULA, fisiologi kerjaAbstract
UD. Kelapa Kering merupakan salah satu IKM perusahaan home industry yang berada di wilayah sentra industri Klaten, produk yang dibuat merupakan pesanan dari pihak konsumen, seperti kerajinan-kerajinan tangan yang terbuat dari bahan dasar kelapa. Pada UD. Kelapa Kering ini masih banyak dijumpai berbagai kondisi yang tidak ergonomis. Hal ini dapat dilihat dari pada bagian pengamplasan kayu penggunaan fasilitas kerja yang salah berupa meja yang diduduki langsung oleh operator tanpa kursi, setiap proses kerja memiliki faktor risiko yakni Postural stress, Repetitive exertions, Sustained (static) exertion Localized mechanical (contact) streses, dan Vibration.Sehingga perlu dilakukan perbaikan secepatnya untuk meminimalkan paparan ergonomic terhadap karyawan (pekerja). pengukuran resiko kerja dengan RULA sebelum perancang ini didapatkan score 6 untuk postur tubuh tersebut, maka postur tubuh bagian pengamplasan berada pada level 3, yaitu sangat beresiko, dan setelah melakukan pengukuran ulang tingkat resiko cidera pada bagian pengamplasan dengan menggunkan usulan perbaikan fasilitas baru maka diperoleh skor 3 yang artinya tinggkat resiko cidera rendah. sebelum bekerja dan sebelum dilakukan perancangan adalah sebesar 2.38 Kkal dan setelah bekerja sebesar 4.48 Kkal. Artinya bahwa energi yang dikeluarkan pada saat sebelum bekerja adalah sebesar 2.38 Kkal dan energi yang dikeluarkan setelah bekerja adalah sebesar 4.48 Kkal. Dengan perancangan alat meja kerja dan kursi kerja yang baru ternyata sangat berpengaruh terhadapkerja operator, dimana terjadi peningkatan padaKonsumsi energi dan oksigen pada pekerja pengamplasan semula 4,48 kkal/menit menjadi 3,54 kkal/menit.
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