Workload evaluation towards the dodol workers from dryer section in Buleleng Bali

Santosa, I Gede and Sutarna, I Nyoman (2016) Workload evaluation towards the dodol workers from dryer section in Buleleng Bali. International research journal of engineering, IT & scientific research, 2 (11). pp. 66-74. ISSN 2454-2261

Full text not available from this repository. (Request a copy)
Official URL:


Penglatan village, one of the villages in Buleleng Regency-Bali, is the center of dodol industry, with a number of makers up to 44 small group makers, on which each group consisting of 6 to 8 workers. Dodol is a sweet snack that has been sold to many regions in Bali as well as to modern markets such as minimarkets or supermarkets and Bali souvenir shops. In Bali, dodol has become one of the traditional snacks used for offering in the religious ceremony. The making process of dodol consisted of several processes, which were dough making, cooking, packaging/wrapping, and lastly, drying. The drying process was done by the workers through the natural method by utilizing the traditional tool to spread the dodol on the bamboo mat on which afterward, continued by drying them in the sun. The kind of drying process can cause ergonomic problems such as pain in the neck, shoulder, back, lower back, head, and hands. As a result, it can decrease work productivity as well as product quality.

Item Type: Article
Subjects: Ilmu Teknik > Ilmu Keteknikan Industri > Teknik Mesin (dan Ilmu Permesinan Lain)
Divisions: Jurusan Teknik Mesin > Prodi D3 Teknik Mesin > Publikasi
Depositing User: I Gede Santosa
Date Deposited: 03 Dec 2022 22:43
Last Modified: 03 Dec 2022 22:43

Actions (login required)

View Item View Item