Journal Title:

METW1273 Human Factors

WORKPLACE
ERGONOMIC RISK
ASSESSMENT TOWARD
SMALL-SCALE
HOUSEHOLD BUSINESS
ASHYFAH BINTI ABDUL HAMID (MET211005)
ANNUR SARA BINTI HISHAM. (MET211037)
NUR ADILA AISYAH BINTI ALI (MET211034)
 Journal Outline
IOP Conf. Series: Materials Science and Engineering 528 528 (2019) 012013
IOP Publishing IOP Publishing
doi: 10.1088/1757-899X/528/1/012013

Contents
INTRODUCTION DISCUSSION

OBJECTIVES CONCLUSION

METHODS
 INTRODUCTION
This research conducted in Nagari Batu Taba which is one of the country located in subdistrict IV Angkek. Small
scale industry in Nagari Batu Taba is traditional food production: Sakura cake and convection.

Ergonomic hazard occur in Small Scale Medium Enterprise (SME’s)

•Inappropriate chair level adjustment

Some of the small-scale enterprises do not •Inappropriate sitting posture
consider the facility layout and workplace when •manual working equipment
designing the industrial workstation. •The repetitive work

The practice of safety management is not appropriately conducted in most of the small-scale industry, particularly at
the facility implementation used by small scale industry (SMEs) due to financial problem, lack of awareness, rejection
toward change, and lack of worker training and no ergonomic principle implemented.
 1. To assess work risk caused by non-ergonomic of
both facility layout and workplace at some Small
Scale Medium Enterprises (SMEs) at nagari Batu
Taba, sub-district IV Angkek, West Sumatera.

2. Identify the worker posture/position during

work hour at Kue Cangking small scale industry

RESEARCH
in order to provide solution

OBJECTIVES 3. Improve the worker posture/position, so that it

may reduce the musculoskeletal disorder which is
often experienced by operator at work.

4. To consider ergonomic principle when designing

industrial workstation may reduce the musculo-
skeletal disorders

5. To prevent injury toward the industrial operator

 METHODOLOGY
1. A direct observation of the working process and interview of workers were recorded.

2. This research use WERA method.

WERA covers the risk of:

6 physical factors:
• Posture
• Repetition
• Strength
• Vibration
• Contact stress and
• Task duration

Involve 5 main parts of the

body:
• Shoulder
• Head
• Back
• Wrist
• Arm
• Leg
WERA covers the risk of:
6 physical factors:
• Posture
• Repetition
• Strength
• Vibration
• Contact stress and
• Task duration

Involve 5 main parts of the

body:
• Shoulder
• Head
• Back
• Wrist
• Arm
• Leg

3. Existing condition
of task performed
were observed.
 Steps in WERA
Identify task needs to be assessed (proactive and
STEP 1 reactive ways

Assessed the task based on the 7 risk factors. Each risk

STEP 2 factor is evaluated in terms of:
Magnitude Number of repitition Duration

STEP 3 Assign scoring for each identified risk factor

STEP 4 Compare total score with score set in the guideline

 DISCUSSION
The worker conducts the food making process and the cut process of the pattern right on
the floor. The result and discussion are shown as below:
Risk Factor Worker position picture Explanation Score
The shoulder is moderate bent up
Food making with hand position closer to the chest. 3
process
Hence the score is medium. Next, the
Shoulder/ repetition does exist. However, pause
neck position during working does exist as
well, hence the score is light.

Wrists are moderate bent up or bent 6

Fabric pattern down at about ˃150 at the cake making
cut process. The position at printing process
is by pressing it. This position is at the
Wrist moderate working risk position. The
repetition does exist in this kind of
position at about 20 times per minute.
 DISCUSSION
These risk level were scored based on WERA score. From the works conducted, these
cause the worker’s leg to experience pain after working. Pause position during working
does exist as well, with low score. The position at printing process is by pressing it. This
position is at the moderate working risk position. The repetition does exist in this kind of
position at about 11-20 times/minutes. The back is moderate bent to the front between
0-200 and 200 -600.
 Conclusion
The purpose of working posture assessment is to provide act level
toward worker body posture during activity. Act level is obtained by
filling the NBM questionnaire which later processed by using WERA
measurement. In the cake making process and the cut of fabric pattern,
the worker conducts the activity on the floor. The worker has to bend
and the two legs are extremely bent. The worker would suffer pain after
working. The scores obtained shows that the risk experienced by the
worker with final score 30 are at medium level. The purpose is to avoid
worker grievance on the body part in conducting a continuous work in a
long term, which can cause disorders to the worker’s body part.

THANK YOU