ERGONOMIC POSTURE ASSESSMENT OF BUTCHERS: A SMALL ENTERPRISE STUDY IN MALAYSIA FOOD INDUSTRY

Authors

  • Salwa Mahmood Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, KM 1 Jalan Panchor, 84600 Muar Johor, Malaysia
  • Muhammad Nazreen Hardan Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, KM 1 Jalan Panchor, 84600 Muar Johor, Malaysia
  • Muhammad Khairul Samat Erul Food Industries, Kampung Pekan Pedas, 71400 Rembau, Negeri Sembilan, Malaysia
  • Nur Syamimi Jiran Department of Materials, Manufacturing and Industrial Engineering, School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Muhammad Farid Shaari Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, KM 1 Jalan Panchor, 84600 Muar Johor, Malaysia

DOI:

https://doi.org/10.11113/jt.v81.13615

Keywords:

Ergonomic, musculoskeletal disorders, rapid entire body assessment, rapid upper limb assessment, posture assessment

Abstract

The development of small and medium-sized enterprises (SMEs) is crucial for improving the economy of a rural area. However, this can cause working posture problems, such as musculoskeletal disorders (MSDs) and cumulative trauma disorders (CTDs). This is especially true for butchers, who work in SMEs that still depend on manual handling processes without standard operating procedures. Posture analysis evaluations using the Rapid Upper Limb Assessment (RULA) and Rapid Entire Body Assessment (REBA) tools have been used to analyse the working postures of butchers working in SMEs. The aim of this study was to identify butchers’ risks of working posture problems, and to propose an ergonomic workstation designed to reduce MSDs and CTDs. This study was focused on smoked meat preparation. The butchers there spend 5–8 hours a day cutting and trimming meat. The assessment was conducted using RULA and REBA worksheets. The RULA score for the meat trimming process was 7, with a score of 6 for the meat cutting process. As for REBA, the score was 5 for both the meat trimming and meat cutting processes. Based on these scores, the butchers were at higher risks for MSDs and CTDs. Therefore, a new ergonomic workstation design was proposed based on the principles of motion economy.

Author Biographies

  • Salwa Mahmood, Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, KM 1 Jalan Panchor, 84600 Muar Johor, Malaysia

    Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, 84600 Pagoh, Johor.


     

  • Muhammad Nazreen Hardan, Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, KM 1 Jalan Panchor, 84600 Muar Johor, Malaysia
    Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, 84600 Pagoh, Johor.
  • Muhammad Khairul Samat, Erul Food Industries, Kampung Pekan Pedas, 71400 Rembau, Negeri Sembilan, Malaysia
    Kampung Pekan Pedas, 71400 Rembau, Negeri Sembilan, Malaysia
  • Nur Syamimi Jiran, Department of Materials, Manufacturing and Industrial Engineering, School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
    Department of Materials, Manufacturing and Industrial Engineering, School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia.
  • Muhammad Farid Shaari, Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, KM 1 Jalan Panchor, 84600 Muar Johor, Malaysia
    Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, 84600 Pagoh, Johor.

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Published

2019-09-22

Issue

Vol. 81 No. 6: November 2019

Section

Science and Engineering

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How to Cite

ERGONOMIC POSTURE ASSESSMENT OF BUTCHERS: A SMALL ENTERPRISE STUDY IN MALAYSIA FOOD INDUSTRY. (2019). Jurnal Teknologi, 81(6). https://doi.org/10.11113/jt.v81.13615