Implementation of Tofu Pouring Tool to Reduce Physical Workload and Ergonomic Risks
DOI:
https://doi.org/10.15282/yhqtrs55Keywords:
ergonomic, risk, tofu, REBA, pouring toolAbstract
Industrial workers have an important role in influencing productivity and work efficiency. The problem of decreasing worker productivity due to workload and body posture occurs at UD Harapan Jaya Indah, in the production of fried tofu, where there are 3 work stations, namely pouring, cutting, and frying. In this study, body posture analysis was carried out using the Rapid Entire Body Assessment (REBA) method. Workload was measured by analyzing the Cardiovascular Load, and simultaneously conducted interviews to fill out the Nordic Body Map questionnaire, to find out workers' perceptions of the perceived workload. The results of this study are the design of the Tofu Dough Pouring Tool, which is the station that has the greatest workload. Of the 3 design concepts, concept 2 was selected as the best concept. Finally, the prototyping and implementation was carried out. Previously, workers' complaints on their backs were rated 7 (very painful) reduced to 1 (painful) after implementation. The REBA score before implementation had a moderate risk level (score 5-7), and after implementation was at a small risk level (score 3). The percentage of Cardiovascular Load in the pouring before implementation decreased from 31.55% to 28.7%.
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