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Participatory Ergonomics-Based Work Productivity Strategy for Wijaya Kusuma Bakery^s Home Industry 1), 4)Department Magister of Industrial Engineering, Postgraduate, National Institute of Technology Malang, Indonesia Abstract Preliminary information was obtained regarding the declining work productivity of SMEs in bread making. The decline in work productivity was identified in three factors, namely quantity of work, quality of work, and timeliness. This study aims to design standard operating procedures to increase work productivity using a participatory ergonomic approach. The standard operating procedure (SOP) that will be designed is the SOP for increasing work productivity for employees of SMEs making bread in Batu City. While the participatory ergonomics approach is a scientific study that includes methods of developing work quality to increase productivity by teaching awareness of mutual trust that involves all workers. This strategy was chosen because it is thought to be the most suitable for the circumstances of SMEs, where a kinship-based work system with a small number of employees is present. Research method used observation, company documents, and interview. Total 16 employees are involving as participants yield 14 employees and 2 owners. As a result, it is thought that involving employees in SOP design is very likely. The SOPs made will be a reference and guidance for employees at work. The expected output from the development of a strategic design with a participatory ergonomic approach is that employees feel comfortable and safe in doing their work, so that if employees feel well-being condition, it is expected to increase the work productivity of employees of SMEs producing bread. Keywords: Please Jusergonomic participatory, SOP, work productivity, work quantity, work qualityt Try to Submit This Sample Abstract Topic: Safety, Security and Risk Management |
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