Work Posture Evaluation of Manual Onion Finishing After Mechanical Peeling in a Food Processing Industry

Rizki Alfi; Rahma Sawitri; Khairun Nadiyah; Maryam

doi:10.32734/jsti.v27i4.21350

Authors

Rizki Alfi Politeknik ATI Padang
Rahma Sawitri Politeknik ATI Padang
Khairun Nadiyah Politeknik ATI Padang
Maryam Politeknik ATI Padang

DOI:

https://doi.org/10.32734/jsti.v27i4.21350

Keywords:

Food Processing Industry, MSDs, Onion Re-Peeling, RULA

Abstract

In industrial food manufacturing, automation is increasingly used to improve processing efficiency. In this study, the onion peeling machine is unable to fully separate the skin from the bulbs, requiring workers to perform manual re-peeling to ensure raw material quality prior to production. This situation creates repetitive hand motion and forward-leaning postures, which may contribute to musculoskeletal strain. Work posture assessment is a crucial aspect of industrial ergonomics to identify the risk of musculoskeletal disorders (MSDs). This study aims to evaluate the work posture of manual onion re-peeling workers using the Rapid Upper Limb Assessment (RULA) and Nordic Body Map (NBM) methods. The study was conducted on a number of respondents using direct observation, photo documentation, and questionnaires. The NBM results showed the most common complaints were in the waist (66%), shoulders, and neck. The average RULA score was 6 indicating a moderate to high risk level requiring immediate corrective action. The results of this study emphasize the importance of ergonomic interventions to reduce the risk of MSDs and support work productivity in the food processing industry.

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