Usulan Perbaikan Postur Kerja Proses Produksi Gula Semut Berdasarkan Analisis Rapid Entire Body Assessment (Reba) (Studi Kasus : Mitra Cv Inagro Jinawi)

Fandya, Rizky Adhigana (2022) Usulan Perbaikan Postur Kerja Proses Produksi Gula Semut Berdasarkan Analisis Rapid Entire Body Assessment (Reba) (Studi Kasus : Mitra Cv Inagro Jinawi). Undergraduate Thesis thesis, Institut Teknologi Telkom Purwokerto.

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Abstract

CV Inagro Jinawi is a company that produces ant sugar (organic crystal coconut sugar) in Banyumas Regency. One of CV Inagro Jinawi's partners is ant sugar farmers located in Semedo Village, Pekuncen District. Based on the results of observations in the field, it was found that ant sugar farmers during the ant sugar production process still paid little attention to ergonomics aspects. There are 6 out of 8 CV Inagro Jinawi partner farmers who have experienced complaints such as pain in the neck, back, heels, and wrists in the range of 3-4 days. This is because most of the work postures are carried out in a standing position bending forward and a sitting position bending. The purpose of this study was to analyze working posture using the REBA (Rapid Entire Body Assessment) method and provide recommendations for improving the working posture of ant sugar farmers at the cooking stage, crystallization stage, and sifting stage. REBA (Rapid Entire Body Assessment) is a method applied in the field of ergonomics and can be used quickly for assessing work positions. The REBA score obtained from the cooking activity is to get a score of 9, the crystallization activity is to get a score of 11, and the sifting activity is to get a score of 8. Assessment of work posture for each activity using the REBA method gives results or scores that have a very high and high risk level so it needs to be immediately repairs carried out. Recommendations for improving work posture, namely by improving the position of workers and providing recommendations for the size of the tools used, so that after the repairs were made, the REBA score decreased for crystallization activity to a score of 6 or medium risk level, cooking activity to 3 or low risk level, and activity sieve to 4 or medium risk level. Keyword: Ergonomics, Work Posture, REBA (Rapid Entire Body Assessment)

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