Application of RULA analysis on work posture improvement to reduce workers’ fatigue and musculoskeletal complaints and to accelerate processing time of wok molding
The aim of the research was to analyze the work posture of the workers using the RULA method. The research was conducted experimentally by applying the treatment by subject design using 12 samples which were given two treatments; wok molding workers with the former molding facility (P0), and wok molding workers with the new molding facility with the ergonomic intervention (PI). Conclusion of this research is the RULA analysis result on the work posture of placing the end work on the temporary place (P0) gave a score of 7. This score shows a high-risk level and needs work posture improvement immediately. The work on PI showed the RULA score of 3, which means that there is a decrease from a high risk at a low-risk level. The average time needed to mold a wok on P0 was 1.46 minutes/unit, and on PI was 1.23 minutes/unit or down 18.7%. Therefore it recommended for wok molding worker to use ergonomic work posture (PI).
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