Perancangan Fasilitas Kerja Operator Stasiun Kerja Pengerolan untuk Mengurangi Risiko Beban Kerja

Abstract. Work activities in Micro, Small, and Medium Enterprises (MSMEs) are still predominantly characterized by manual material handling (MMH), which poses risks of occupational accidents and work-related musculoskeletal disorders. Chen-Chen Bakery is an MSME engaged in bread production where manual material handling activities have not fully complied with ergonomic principles. At the rolling workstation, operators perform repetitive MMH activities such as gripping, lifting, holding, and transferring dough up to 1,350 times per day during a 12-hour work shift. The dough outlet height of the rolling machine, which is only 61 cm from the floor, forces operators to adopt awkward postures, including frequent bending and prolonged static hand positions, leading to musculoskeletal complaints and a high level of work risk. This study aims to identify musculoskeletal complaints and assess the level of work risk, as well as to design an ergonomically based workstation using anthropometric data. A quantitative approach was applied using the Nordic Body Map (NBM) questionnaire to identify musculoskeletal complaints and the Key Indicator Method–Lifting, Holding, and Carrying (KIM-LHC) to evaluate work risk. The results indicate musculoskeletal complaints in the back, waist, shoulders, arms, and wrists with pain intensity levels of 5–9 and a work risk classified as level 4 (high). The proposed ergonomic workstation design, including rolling machine modification, height-adjustable support, conveyor belt, and gravity conveyor, simulated using CATIA V5, successfully reduced the work risk level to level 1, indicating that only routine monitoring is required. Abstrak. Aktivitas kerja pada sektor Usaha Mikro, Kecil, dan Menengah (UMKM) masih didominasi oleh manual material handling (MMH) yang berpotensi menimbulkan risiko kecelakaan dan gangguan kesehatan kerja. UMKM Chen-Chen Bakery merupakan usaha produksi roti dengan aktivitas penanganan material secara manual yang belum sepenuhnya sesuai prinsip ergonomi. Pada stasiun kerja pengerolan, operator melakukan aktivitas memegang, mengangkat, menahan, dan memindahkan adonan secara berulang hingga 1.350 kali per hari selama 12 jam kerja. Tinggi keluaran lubang mesin rol sebesar 61 cm menyebabkan postur kerja tidak alamiah, seperti membungkuk dan posisi tangan statis dalam waktu lama, sehingga memicu keluhan muskuloskeletal dan risiko kerja tinggi. Penelitian ini bertujuan mengidentifikasi keluhan muskuloskeletal dan tingkat risiko kerja operator serta merancang fasilitas kerja ergonomis berbasis antropometri. Metode yang digunakan adalah pendekatan kuantitatif dengan kuesioner Nordic Body Map (NBM) dan metode Key Indicator Method–Lifting, Holding, and Carrying (KIM-LHC). Hasil penelitian menunjukkan keluhan muskuloskeletal pada punggung, pinggang, bahu, lengan, dan pergelangan tangan dengan tingkat nyeri 5–9 serta tingkat risiko kerja level 4 (tinggi). Usulan perancangan fasilitas kerja melalui modifikasi mesin rol, alas peninggi, conveyor belt, dan gravity conveyor yang disimulasikan menggunakan CATIA V5 mampu menurunkan tingkat risiko kerja menjadi level 1.