Open AccessRisk analysis of Musculoskeletal Disorder (MSDs) on corn noodles production
Author(s) -
Ashri Indriati,
N K I Mayasti,
T Rahman,
Christina Litaay,
C E W Anggara,
H M Astro,
D N Surahman,
F Novianti,
Y Andriana
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/980/1/012048
Subject(s) - shoulders , diversification (marketing strategy) , medicine , environmental health , food science , business , surgery , chemistry , marketing
Corn noodles are one of the non-wheat food diversification products to reduce dependence on wheat flour. In making corn noodles, it is suspected that there is a risk of Musculoskeletal Disorders (MSDs). This study aimed to identify the level of risk of MSDs in workers while making corn noodles. Data were collected using questionnaires, interviews, and observations to determine the risk level of MSDs using the Rapid Entire Body Assessment (REBA) method. The results showed that when workers did the corn noodle-making process, several work activities showed the risk of MSDs. Activities that pose a high risk of MSDs are when using an extruder; medium risk during mixing and steaming, while weighing ingredients and drying noodles had a low risk of MSDs. Work postures that cause complaints include bending over, looking down, and when lifting. The MSDs complaints were in the neck, shoulders, back, waist, arms, and fingers.