Analisis Sistem Kerja Karyawan dengan Pendekatan Ergonomi Makro pada Industri Makanan Ringan

Abstract

Every company has goals to be achieved in order to compete nationally and internationally. The company where the research was conducted has a goal of being able to achieve a production target of 100%. The production target cannot be achieved by the company. Due to the catch up on production target, the company increased the working hours. Extended working hours are not an effective solution to the problem. Work system improvement is the most suitable solutions to solve the problem. Macroergonomic Analysis and Design (MEAD) is a macro ergonomics method used in this research that aimed to analyze and improve work system. Work system factors analyzed are machines/equipment, physical work environment, work methods, organization, and personnel. An overview of machine/equipment factor shows that machines are often get damaged due to breakdown maintenance. An overview of the physical work environment factor shows that the bottom processing station has high temperature. A review of work method factors shows that workers perform repetitive movements while working. A review of organizational factor shows that job arrangement policies and the scrap use policies are required to be improved. A review of personnel factor shows that the physical workload is too heavy. Analysis using the MEAD method shows that the factors that influence the work system most are machine/equipment and personnel factors. Improvements were made with the main focus on these two factors. Repairs to machine/equipment factors is held by implementing preventive maintenance program and developing Standard Operational Procedure (SOP) for maintenance. Improvements to the physical workload factor are adjusting the total of machines and workers, doing job rotation, evaluating job arrangement, and provision of nutritional intake during breaks.