Evaluation of Work Posture in Sohun Noodles Workers using OWAS and WERA Method
Indah Pratiwi1, Munfi’ah2, Ratnanto Fitriadi3, Mila Faila Sufa4

1Indah Pratiwi, Associate Professor, Department of Industrial Engineering, Universitas Muhammadiyah Surakarta, Indonesia.
2Munfi’ah, Industrial Engineering Staff, PT. Globalindo Intimates, Indonesia.
3Ratnanto Fitriadi, Assistant Professor, Department of Industrial Engineering, Universitas Muhammadiyah Surakarta, Indonesia.
4Mila Faila Sufa, Assistant Professor, Department of Industrial Engineering, Universitas Muhammadiyah Surakarta, Indonesia.

Manuscript received on 26 August 2019. | Revised Manuscript received on 06 September 2019. | Manuscript published on 30 September 2019. | PP: 1788-1793 | Volume-8 Issue-11, September 2019. | Retrieval Number: K17670981119/2019©BEIESP | DOI: 10.35940/ijitee.K1767.0981119
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: The research was conducted on the process of making Sohun Noodle in Klaten, Central Java. The manufacturing process was carried out by five workers at four work stations with 18 activities. The purpose of this study was to observe, evaluate and analyze the worker posture using The Ovako Working Analysis System (OWAS) and The Workplace Ergonomic Risk Assessment (WERA) method. The steps of the study using the OWAS method are: taking a picture of work posture, identifying the weight of the load, the process of assessing work posture, and categorizing risks. The steps of the research using the WERA method are: taking pictures of work postures, identifying body postures on the neck, shoulders, back, wrists and legs, identifying weight loads, duration of work, vibrations, contact stress, identifying risk factors, assessing work postures, and categorizing risks. The next step is processing statistical data, namely: normality test, comparative test, and correlation test using Statistical Package for the Social Science (SPSS) Version 21.0 for parts shoulders/arms, back, legs posture, weight/strength. The result of the OWAS method shows that there are two very risky activities and needs improvement now, i.e. the activity of inserting zinc into a press machine, and the activity of putting zinc containing sohun noodle into first drying. The result of the WERA method indicates that all activities are included in the medium level actions so that further investigation and change is needed. The results of statistical tests using SPSS Version 21.0 are: a comparative test on shoulders/arms and back there is a significant difference and in legs posture and weight / strength there is no significant difference. Whereas in the correlation test for shoulders/arms, back, and weight / strength there is a significant correlation between the OWAS and WERA methods.
Keywords: OWAS, WERA, Sohun Noodle, Work Posture, MSDs
Scope of the Article: