PERANCANGAN FASILITAS PRODUKSI TAHU YANG ERGONOMIS PADA IKM TAHU PAK SARNO
DOI:
https://doi.org/10.33884/comasiejournal.v14i01.11307Keywords:
Musculoskeletal Disorders, Nordic Body Map, REBA, EFD, Facility DesignAbstract
Pak Sarno Tofu Factory is a small and medium enterprise (SME) in Batam City that still
applies a semi-manual work system, particularly in the tofu whey sedimentation process.
The manual scooping and handling of tofu whey using ladles and buckets potentially cause
musculoskeletal complaints and reduce work efficiency. This study aims to identify the level
of Musculoskeletal Disorders (MSDs) using the Nordic Body Map (NBM), analyze work
posture risk using the Rapid Entire Body Assessment (REBA) method, and design an
ergonomic work facility using the Ergonomic Function Deployment (EFD) method. The
results indicate that workers experience musculoskeletal complaints in the neck, shoulders,
lower back, waist, arms, wrists, and lower limbs, with the highest complaint level occurring
in activities classified as high risk. REBA analysis shows that ergonomic risk levels range
from moderate to high, with the highest REBA score of 9 occurring during the activity of
carrying buckets filled with tofu whey, which is classified as a high-risk activity. Based on the
EFD method, an ergonomic sedimentation tool was designed in the form of a 250-liter
stainless steel drum equipped with a faucet system, a roller-supported table, and dimensions
adjusted to workers’ anthropometry. This design is expected to reduce physical workload,
minimize MSDs complaints, and improve production efficiency.
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