Pengendalian Risiko Kecelakaan dan Penyakit Akibat Kerja pada Bagian Produksi Berdasarkan Hasil Hazard Identification, Risk Assesment, and Risk Control (HIRARC) di UKM Kerupuk Subur

PUJI RAHAYU, Ir. Guntarti Tatik Mulyati, MT., Dr. Anggoro Cahyo Sukartiko, STP, MP

2014 | Skripsi | TEKNOLOGI INDUSTRI PERTANIAN

Intisari UKM Kerupuk Subur memproduksi kerupuk yang berbahan tepung tapioka dan gaplek. Berdasarkan hasil pengamatan, setiap aktivitas kerja yang ada memiliki potensi bahaya yang mengancam keselamatan dan kesehatan pekerja. Tujuan dari penelitian ini adalah mengidentifikasi bahaya kerja pada aktivitas produksi Kerupuk Subur, mengidentifikasi bahaya yang berisiko ekstrem dan menyusun rekomendasi pengendalian risiko untuk menghilangkan maupun meminimalisir dampak dari bahaya ekstrem tersebut. Identifikasi bahaya, penilaian risiko, dan penyusunan rekomendasi pengendalian untuk menurunkan dampak risiko dilakukan melalui pendekatan Hazard Identification, Risk Assesment, and Risk Control (HIRARC). Tahapan identifikasi bahaya dilakukan pada setiap aktivitas dimasing-masing stasiun kerja dengan metode Job Safety Analysis (JSA). Penilaian risiko dilakukan untuk mengetahui bahaya apa saja yang berisiko ekstrem. Proses penilaian risiko ini dilakukan baik dengan cara berdiskusi dengan pekerja dan pemilik industri, pengukuran maupun dengan pengamatan langsung. Sementara itu, untuk mengetahui kemungkinan penyebab dari kecelakaan kerja yang berisiko ekstrem dianalisis menggunakan Cause and Effect Diagram (CEDAC). Berdasarkan hasil penelitian diketahui bahwa bahaya kecelakaan kerja yang teridentifikasi berjumlah 146 bahaya, yaitu 25 bahaya berisiko ringan, 56 berisiko sedang, 62 berisiko tinggi dan 3 bahaya berisiko ekstrem. Bahaya kerja yang berisiko ektrem yaitu tangan tercelup ke bumbu cair yang mendidih, tangan tercelup ke dalam bumbu pasta dalam bak, dan tangan ikut tergiling mesin pengulenan. Rekomendasi pengendalian risiko yang diusulkan antara lain: (1) melakukan rekayasa teknik, seperti (a) desain ulang alat pengambil bumbu cair dan pasta, serta pengaduk bumbu pasta; (b) modifikasi alat yaitu pemasangan tombol on/off pada mesin pengulenan; (c) pemasangan turbine ventilator dan cerobong asap, (2) melakukan pengendalian administrasi, seperti (a) pemberian waktu libur setiap minggu pada pekerja dan (b) penggantian lampu yang rusak, dan (3) menggunakan Alat Pelindung Diri (APD), seperti (a) sarung tangan untuk melindungi pekerja dari bumbu cair maupun bumbu pasta panas; dan (b) masker melindungi dari asap pembakaran.

Kerupuk Subur is SMEs which produces crackers made from tapioca flour and cassava. Based on the observation, every existing activities have potential hazards that threaten the safety and health of the workers. The aims of this study were to identify occupational hazards in the production activity of Kerupuk Subur, to identify hazards with extreme level of risk, and to propose risk control recommendations, either to eliminate or to minimize the impact of the extreme level hazards. Hazards identification, risk assessment, and recommendations of risk control to reduce risk impact were done through Hazard Identification, Risk Assessment, and Risk Control (HIRARC) - approach. The identification step was conducted at each work activity in all work station through a Job Safety Analysis (JSA) method. The risk assessment was executed to find out which hazards has the extreme risk level. This risk assessment process was carried out through discussion with both workers and owners of industrial, measurement and observation. Later on to find out possible causes of occupational accidents, Caused and Effect Diagram (CEDAC) were used. The results showed that the total number of identified hazards of accidents are 146 hazards. Of those 146 hazards, 25 were categorized as low risk, 56 were medium risk, 62 were high risk, and the rest were extreme. Occupational hazards classified as extreme are hand-dipped in a boiling liquid seasoning, hand-dipped in a pasta seasoning, and grinded-hand in a mixing machine. We propose risk control recommendations, namely (1) re-engineering, (2) administrative controlling, and use of (3) Personal Protective Equipment (PPE). While the example of re-engineering are redesign of tools such as scooping tools for liquid and pasta seasoning as well as a stirrer for the pasta; modifying tools such as the installation of on/off button on the mixing machine; the installation of turbine ventilators and chimneys, the administrative controlling can be performed through giving a time off for each week to the workers and replacing the damaged lamp. Lastly, the suggested PPE are rubber gloves to protect workers from both hot liquid or pasta seasoning and masks to protect workers from the smoke from a furnace.

Kata Kunci : Bahaya, Risiko, Job Safety Analysis (JSA), Hazard Identification, Risk Assesment, and Risk Control (HIRARC), Cause Effect Diagram (CEDAC)