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All Journal Bali Medical and Wellness Journal Abdimas Aswaja: Jurnal Pengabdian Masyarakat
Endang Widuri Asih
Universitas Akprind Indonesia
Religion Dentistry Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Application of Lean Ergonomics to Reduce Motion Waste, Musculoskeletal Complaints, and Work Fatigue in Tempeh MSMEs Endang Widuri Asih; I G. Adiatmika; I M. Muliarta; I.B. Alit Swamardika
Bali Medical and Wellness Journal Vol. 3 No. 1 (2026): Bali Medical and Wellness Journal
Publisher : PT BMW Journal Sejahtera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71341/bmwj.v3i1.55

Abstract

Background: Tempeh Micro, Small, and Medium Enterprises (MSMEs) are largely home-based industries that rely on manual production processes. These manual tasks often involve inefficient movements, leading to musculoskeletal disorders and significant work fatigue. Objectives: This study aims to implement a Lean Ergonomics approach to reduce motion waste, musculoskeletal complaints, and work fatigue among workers in the tempeh industry. Method: This experimental study used a within-subject design (treatment-by-subject). The research was conducted in two phases: before improvement (P1) and after improvement (P2). Data collection involved identifying waste, analyzing work posture using the Rapid Upper Limb Assessment (RULA) and Rapid Entire Body Assessment (REBA), measuring musculoskeletal complaints via the Nordic Body Map (NBM), and assessing fatigue levels using the Industrial Fatigue Rating Committee (IFRC) questionnaire. Results: Interventions included redesigning worktables to improve posture, implementing the 5S methodology to refine work methods, and optimizing the facility layout. The results demonstrated a significant reduction in unnecessary movements, decreasing from 15 in P1 to 7 in P2. Work posture scores improved, with RULA and REBA scores decreasing by 1.81 and 2.87, respectively. Furthermore, musculoskeletal complaints decreased by 22.4% (9.31 points), and work fatigue levels were reduced by 22.14%. Conclusion: The application of Lean Ergonomics effectively reduces motion waste, improves work posture, and lowers levels of musculoskeletal pain and fatigue. These improvements enhance overall work comfort and performance within tempeh MSMEs.
PENINGKATAN PENGETAHUAN TENTANG PENGEMBANGAN PRODUK OLAHAN KETELA MELALUI PERLOMBAAN HUT REPUBLIK INDONESIA PADA IBU-IBU KALIJERUK I DAN II Andrean Emaputra; Ellyawan Setyo Arbintarso; Toto Rusianto; Endang Widuri Asih; Mega Inayati Rif`ah; Eka Sulistyaningsih; Dandung Junustisio Muktar; Davin Satria Nugraha
Abdimas Aswaja: Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2026): Abdimas Aswaja: Jurnal Pengabdian Masyarakat
Publisher : LPPM IAI Dar Aswaja Rokan Hilir

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Abstract

Currently, there is a growing trend of processed foods made from natural and healthy ingredients. One such ingredient is cassava, which provides good nutritional value. Additionally, this ingredient is tasty, affordable, and readily available in local communities. One of the residents of the Special Region of Yogyakarta is the community of Kalijeruk I and II Hamlets. This community has abundant cassava resources in its area because the hamlets still have many rice fields. However, the women in this community have not yet produced a variety of processed cassava products. Therefore, these women need to learn more about the different types of processed cassava products. A team of lecturers and students from the University of AKPRIND Indonesia carried out this community service activity. The activity was divided into several stages: first, socialization about the competition; second, the cooking contest; third, food presentation; fourth, food evaluation; and fifth, announcing the winners. This event provided the mothers with basic knowledge and motivation to create delicious, nutritious, and economically valuable cassava-based dishes. This was demonstrated by the 12 different cassava dishes prepared by the mothers.
Co-Authors Andrean Emaputra Dandung Junustisio Muktar Davin Satria Nugraha Eka Sulistyaningsih Ellyawan Setyo Arbintarso I G. Adiatmika I M. Muliarta I.B. Alit Swamardika Mega Inayati Rif`ah Toto Rusianto