Perbaikan Kondisi Kerja Berbasis Kearifan Lokal  Yang Relevan Dengan Konsep Ergonomi  Untuk Meningkatkan Kualitas Kesehatan Dan Produktivitas Pematung

Sutajaya, I Made

doi:10.23887/jish-undiksha.v2i1.1313

Cited by 4 publications

(5 citation statements)

References 3 publications

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“…The reduction in fatigue is physiologically caused by the oxygen supply obtained after active rest and the nutritional intake obtained by the gipang workers. Regarding these findings, several researchers reported that providing adequate and appropriate active rest can reduce fatigue in workers by 17.78% (Puspadewi, et al, 2018); improving working conditions through a total ergonomic approach, namely regulating work attitudes, providing short breaks, and providing tea can reduce worker fatigue from 37.77% to 35.37% (Adiatmika, 2007); giving bananas, short breaks and stretching can reduce worker fatigue in oil palm harvesters by 23.75% (Damantalm, 2018); giving snacks in the form of sweet tea and applying short breaks to odontectomy practitioners in the Department of Dentistry can reduce fatigue 52.73% to 47.00% (Wiradharma, 2012); and the application of active rest to sculptors associated with the culture that is developing in the local community, namely at Tengai Tepet or 12.00 WITA and Sandikala or 18.30 WITA may not do work and are able to improve blood circulation so that resulting in a decrease in fatigue by 11.27% (Sutajaya & Ristiati, 2014). The results of hypothesis testing on work motivation can be seen in Table 2.…”

Section: Resultsmentioning

confidence: 99%

Giving Active Breaks and Snack Reduced Fatigue and Improved Motivation of Work And Productivity of Jaja Gipang Employee

Devi

Adiputra

Sutajaya

2020

jei

Self Cite

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The production of jaja gipang to packaging is done manually. Jaja gipang employee do monotonous work for a long time approximately four hours of work and are accompanied by heat exposure of approximately 29.10C. Providing active rest and snacks in a participatory manner is very much needed. This study aims to prove and apply active resting and snacking to reduce fatigue and increase work motivation and productivity of jaja gipang employees in Sading village. This research is quasi-experimental using treatment by subject design and pre and posttest group design patterns, carried out an assessment in the form of: (a) giving active breaks and snacks to reduce fatigue jaja gipang employees measured using a 30 Items questionnaire of Rating Scale; (b) the provision of active breaks and snacks increases the work motivation of jaja gipang employees recorded with work motivation questionnaires; (c) giving active breaks and snacks increases the productivity recorded based on the output (the product produced) divided by the input (pulse) multiplied by time. Data collection was carried out before and after work in Period I and Period II of 13 samples for 10 (ten) days. The data obtained were analyzed by t-paired test at a significance level of 5%. The results showed that giving snacks and active breaks reduced fatigue by 27.27%, increased work motivation by 28.20%, and increased the productivity of jaja gipang employee by 23.31%. The conclusion is the provision of active breaks and snacks can reduce fatigue and increase work motivation and productivity of jaja gipang employee.

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Section: Resultsmentioning

confidence: 99%

Giving Active Breaks and Snack Reduced Fatigue and Improved Motivation of Work And Productivity of Jaja Gipang Employee

Devi

Adiputra

Sutajaya

2020

jei

Self Cite

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“…The results of identifying VoC from a participatory approach to 5 stakeholders, followed by categorizing customer needs against AT criteria (Surata, 2014). Organizing customer needs according to the characteristics of the machine to be made.…”

Section: Costomer Needsmentioning

confidence: 99%

“…Changes in machine design have consequences for changes in the UI system to increase the ability to monitor and control process parameters during pasteurization (Stone et al, 2005). The redesign of the pasteurization machine uses PEF technology to provide significant value that the UI design and system is considered through several appropriate technology (AT) criteria including technical, economic, ergonomic, efficiency, environmental, trends, and sociocultural (Surata, 2014). With the emergence of several alternative development redesigns for pasteurization machines (Ulrich & Epingger, 2020), it is necessary to select alternative designs using Pugh's method (Burge, 2009).…”

Section: Introductionmentioning

confidence: 99%

Design of a Honey Pasteurization Machine Based on Touch Screen User Interface to Control Honey Content Using the Pugh Method

Wira,

Herdiman,

Priadythama

2023

E3S Web of Conf.

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Pasteurization of honey in Honey Small and Medium Enterprises (SMEs) is generally carried out by conventional methods through a thermal process. This method has risks because heating of more than 75°C causes nutritional degradation of the quality of honey. Non-thermal pasteurization is an alternative to the thermal method, although it does not use temperature to deactivate microbes. Based on several studies, PEF technology is a sustainable food processing, ensuring microbial stability with lower treatment temperatures and minimal side effects. LPPD UNS has developed a hone pasteurization machine but due to the long operating time, this developed engine experienced process instability. Therefore, the design of a pasteurization machine using PEF technology for further development is important. This research aims to redesign the pasteurization machine using PEF technology to provide significant value that UI design and systems are considered through several criteria. The emergence of several alternative development redesigns for pasteurization machines. it is necessary to select alternative designs using Pugh's method. The results of the design, the machine is designed with a stirring speed of 20rpm, 25rpm, and 30rpm and the PEF intensity of 25kV, 30kV, and 35kV. Modification of this design is expected so that process instability can be resolved and proper treatment can be obtained in the honey pasteurization process.

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“…Pendidikan kesehatan reproduksi sangat penting bagi remaja karena dapat meningkatkan pengetahuan dan sikap remaja agar mereka memiliki kesadaran dan tanggungjawab yang tinggi terhadap kesehatan reproduksinya. Hal ini sesuai dengan Sutajaya (2013), yang menyatakan bahwa pendidikan kesehatan reproduksi dan seksualitas memiliki tujuan utama untuk memberikan informasi kepada remaja untuk memberdayakan mereka dalam membangun nilai dan keterampilan berelasi yang memampukan mereka membuat keputusan yang bertanggung jawab untuk menjadi orang dewasa yang sehat secara seksual pendidikan kesehatan reproduksi dan seksual penting untuk di berikan.…”

Section: Pendahuluanunclassified

Youth Centre Model Peningkatan Pengetahuan dan Sikap Remaja di Daerah Tinggi Kehamilan Berisiko

Azinar

Fibriana

2018

HIGEIA

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Abstrak Jumlah kasus kematian ibu di kabupaten Kendal pada tahun 2015 sebanyak 23 kasus, tahun 2016 19 kasus, dan tahun 2017 naik menjadi 25 kasus. Desa Singorojo adalah desa yang dalam 3 tahun terakhir memiliki trend kenaikan kasus kehamilan risiko tinggi yang signifikan. Penelitian ini bertujuan untuk mengetahui efektivitas Youth Centre Model dalam meningkatkan pengetahuan sikap remaja di daerah kehamilan berisiko tinggi. Penelitian ini dirancang dengan desain pre-eksperimental research dengan one group pretest-posttest design yang dianalisis secara kuantitatif. Populasi penelitian adalah remaja di desa Singorojo kabupaten Kendal. Sampel ditentukan secara purposive sampling. Analisis data dilakukan dengan menggunakan uji beda dan uji Wilcoxon. Hasil penelitian menujukkan edukasi sebaya yang dilakukan oleh Kader Youth Centre yang telah diberi pelatihan telah mampu meningkatkan pengetahuan kesehatan reproduksi remaja khususnya terkait seksualitas dan kehamilan berisiko tinggi (p value 0,001). Selain itu juga dapat meningkatkan kesadaran remaja akan pentingnya pendewasaan usia perkawinan melalui perubahan sikap remaja (p value 0,002). Simpulan menunjukkan Youth Centre dapat meningkatkan pengetahuan dan kesadaran pada siswa remaja. Abstract The number of maternal mortality cases in Kendal district in 2015 reached 23 cases, in 2016 were 19 cases, and in 2017 were 25 cases. Singorojo village was a village that in the last 3 years had a significant upward trend in cases. This study aimed to determine the effectiveness of the Youth Center Model in increasing the knowledge of the attitudes of adolescents in high risk pregnancy areas. This study was designed with a pre-experimental research design with one pretest-posttest design group analyzed quantitatively. The study population was adolescents in Singorojo village, Kendal district. Sampling technique used purposive sampling. Data analysis was used a different test and Wilcoxon test. The results of a complete peer education study conducted by Youth Center Cadres who had been given training had been able to improve adolescent health knowledge with high sexuality and pregnancy (p value 0.001). In addition, it could also increase teenagers' awareness of the importance of marriage awareness for adolescent girls (p value 0.002). Conclusion showed that Youth Center can increase knowledge and awareness of adolescent students.

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Perbaikan Kondisi Kerja Berbasis Kearifan Lokal Yang Relevan Dengan Konsep Ergonomi Untuk Meningkatkan Kualitas Kesehatan Dan Produktivitas Pematung

Cited by 4 publications

References 3 publications

Giving Active Breaks and Snack Reduced Fatigue and Improved Motivation of Work And Productivity of Jaja Gipang Employee

Giving Active Breaks and Snack Reduced Fatigue and Improved Motivation of Work And Productivity of Jaja Gipang Employee

Design of a Honey Pasteurization Machine Based on Touch Screen User Interface to Control Honey Content Using the Pugh Method

Youth Centre Model Peningkatan Pengetahuan dan Sikap Remaja di Daerah Tinggi Kehamilan Berisiko

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