Achmad Yahya Teguh Panuju, Sandi Kurniawan, Arinal Hamni

Ergonomic Analysis of a Modified Dishwashing Facility in a Medium Scale Restaurant

Introduction

Ergonomic analysis of a modified dishwashing facility in a medium scale restaurant. Improved ergonomics of a modified restaurant dishwashing facility led to increased operator productivity. This study demonstrates how workplace design effectively enhances SME performance.

Abstract

Dishwashing is a crucial stage in the production process of restaurants, where ergonomic aspects for the operators play an important role in determining overall productivity. To support the performance improvement of small and medium enterprises (SMEs), this study conducted an experimental analysis to evaluate the ergonomic level of dishwashing activities in a restaurant located in Bandar Lampung. Prior to the assessment, modifications had been made to the design of the dishwashing facility. The evaluation was carried out using the Ovako Work Posture Analysis System (OWAS), energy consumption analysis, the Nordic Body Map (NBM) questionnaire, and an investigation of the relationship between ergonomic levels and operator productivity. The results revealed that the modified design significantly improved the ergonomic quality of the facility and led to a measurable increase in operator productivity. These findings demonstrate that workplace design improvements in SMEs can effectively enhance both ergonomics and business performance.

Review

This study presents a timely and highly relevant investigation into the ergonomic aspects of dishwashing activities within a medium-scale restaurant, specifically addressing the often-underserved sector of small and medium enterprises (SMEs). The authors appropriately identify dishwashing as a critical and physically demanding process, directly linking ergonomic considerations to overall productivity. The paper's aim to evaluate the ergonomic level after facility modifications in a real-world setting in Bandar Lampung is commendable, providing a practical and applicable context for its findings. A significant strength of this research lies in its multi-faceted approach to ergonomic assessment. The combination of objective evaluation methods, such as the Ovako Work Posture Analysis System (OWAS) and energy consumption analysis, with subjective feedback obtained via the Nordic Body Map (NBM) questionnaire, provides a comprehensive and robust understanding of the ergonomic impact. Crucially, the study goes beyond mere ergonomic assessment by investigating the direct relationship between ergonomic improvements and operator productivity, offering tangible evidence of the business benefits derived from workplace design enhancements. The reported findings of significant improvements in both ergonomic quality and measurable productivity underscore the practical value of this research. While the abstract clearly highlights positive outcomes, a full paper would be expected to provide more detailed information regarding the specific nature of the facility modifications, the methodology for measuring energy consumption, and the statistical depth of the productivity analysis. Such details would further strengthen the generalizability and replicability of the findings. Nevertheless, this study offers valuable insights into how practical ergonomic interventions can simultaneously enhance worker well-being and operational efficiency within SMEs, paving the way for improved workplace design and sustainable business performance in similar settings.

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