Workload Evaluation towards the Dodol Workers from Dryer Section in Buleleng Bali

Abstract

Penglatan village, one of the villages in Buleleng Regency-Bali, is the center of dodol industry, with a number of makers up to 44 small group makers, on which each group consisting of 6 to 8 workers. Dodol is a sweet snack that has been sold to many regions in Bali as well as to modern markets such as minimarkets or supermarkets and Bali souvenir shops. In Bali, dodol has become one of the traditional snacks used for offering in religion ceremony. The making process of dodol consisted of several processes, which were dough making, cooking, packaging/wrapping, and lastly, drying. The drying process was done by the workers through the natural method by utilizing the traditional tool to spread the dodol on the bamboo mat on which afterwards, continued by drying them in the sun. The kind of drying process can cause ergonomic problems such as pain in the neck, shoulder, back, lower back, head, and hands. As a result, it can decrease the work productivity as well as the product quality. This research was an experimental research applying the treatment by subject design with 20 samples. The sample productivity was observed while working traditionally and while utilizing the techno-ergonomically hybrid solar dryer including solar thermal and biomass dryer. The data were analyzed by SPSS program applying the probability value of 0.05. It was expected that by using the hybrid techno-ergonomic dryer could create the work posture became more effective, convenient, safe, healthy, and efficient. This ergonomic work equipment could increase comfort and reduce injuries. Therefore, the performance and quality products in the making process of dodol could be improved as well. The results showed that the working position of back bending while drying dodol as well as being exposure to hot temperatures could cause the workload on dodol makers in the weight category which was at 126.03 beats per minute. There was a significant increase towards the subjective disorders of the workers, particularly related to musculoskeletal disorders and fatigue in between before and after work. Therefore, it was necessary to have the ergonomics interventions in dealing with the workload issues, subjective disorders, as well as to increase labor productivity of the workers. The alternative was to implement interventions designed by hybrid solar energy dryers using the techno-ergonomic application. Keywords IntroductionPenglatan village is one of the villages located in Buleleng regency, Bali. It is about five kilometers from Singaraja city, with its width area of 186.193 Ha and its population of 3583 people. This village can be categorized as a potential area for its agriculture (paddy field), livestock (cattle breeding: cow, poultry breeding: chicken, duck), handcrafting (bamboo wicker, weaving, songket), and small food industry such as dodol, which becomes an icon in this village. As a central site of dodol making in Buleleng regency, there are about 44 groups of makers consisiting of 6 to 8 workers each.These traditional snacks of dodol have bee...

influence of workload and provision of compensation on the performance of examiners at the financial audit agency representative of the Province of South Sumatera

“…One of them is the assignment of excess due to the lack of some examiners, especially at the level of the intermediate expert examiner and first expert examiner. This will impact the task given sooner or later due to the limited number of examiners that are owned to provide performance following the targets and expectations of the agency (Zou et al, 2021;Leotta et al, 2018;Axelsen et al, 2017;Santosa & Sutarna, 2016).…”

Design of prada paint dulang craft drying machine to improve product quality and work productivity of dulang fiber crafters in Bangli regency

“…Each quality variable received is assigned a value of 1 (one), while if it is not accepted, it is given a value of 0 (zero). This assessment is carried out by the Group Leader of each craftsman as part of quality control of the product (Oǧulata, 2004;Santosa & Sutarna, 2016). The results of the normality test on the data mean that the product quality score at P0 and PI obtained a value (p> 0.05) which means that the data is normally distributed (Doniyor & Khabibulla, 2021;Maiti & Giri, 2015).…”

optimization of a Bilih fish drying system using the technique for order preference by similarity to ideal solution (TOPSIS)

“…In other words, each individual can have different perceptions of the value attached to the weight attribute of product quality as this measure can be dynamic and subjective. The optimal levels for the two response variables were based not only on experimental results but also on predictions regarding the values of the response variables of all alternative combinations of factors (Dincer, 2011;Chakraborty, 2022;Santosa & Yusuf, 2017;Santosa & Sutarna, 2016).…”