Culinary businesses that are members of MSMEs usually process foodstuffs, including stirring flour dough manually using their hands. It is ineffective, makes you tired quickly, and takes a long time. Usually there are complaints such as complaints of arm muscles, complaints of fatigue in the hands, pain in the palms, and it takes a long time, resulting in subpar worker productivity. Consequently, a participation flour dough mixer that is ergonomic is required. In order to conduct this research, an experimental design of a flour dough mixer was created and applied to sixteen samples of MSME employees in the Tabanan Regency. The Nordic Body Map questionnaire was used to measure musculoskeletal diseases, and the workload was divided by the survey results to determine job productivity. The employee's work pulse was measured using a pulse meter. The findings demonstrated that the ergonomic flour dough mixer was designed based on the worker's anthropometric measurements. The tool's height was matched to the worker's standing elbow height, and the container's dimensions matched the worker's hand's reach. The design of an ergonomic flour dough mixer can reduce the workload of MSME employees by 15.1%; reduce musculoskeletal disorders of MSME employees by 47.9%; reduce MSME employee fatigue by 52.3%; and increase the work productivity of MSME employees by 501.1%.
Read full abstract