Analisis Ergonomi dan Hubungannya dengan Kejadian Low Back Pain pada Pekerja di Industri Pengolahan Makanan di Jepang
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Low back pain (LBP) merupakan salah satu keluhan muskuloskeletal yang paling sering dialami pekerja dan berkaitan kuat dengan faktor ergonomi di tempat kerja. Penelitian ini bertujuan memahami pengalaman pekerja industri pengolahan makanan di Jepang terkait kondisi ergonomi dan kejadian LBP. Menggunakan pendekatan kualitatif dengan desain fenomenologis, penelitian dilakukan pada Januari–Juni 2025 dan melibatkan tiga informan dari bagian produksi adonan, penyiapan toping, dan pengemasan yang dipilih melalui purposive sampling. Hasil wawancara menunjukkan bahwa seluruh informan pernah mengalami LBP, terutama saat melakukan aktivitas membungkuk, berdiri lama, serta mengangkat beban berat dan berulang. Beban kerja fisik yang tinggi, postur kerja tidak ergonomis, minimnya alat bantu ergonomi, kurangnya pelatihan, dan jam kerja panjang teridentifikasi sebagai faktor pemicu utama. Selain itu, lingkungan kerja yang menuntut kecepatan produksi menyebabkan peningkatan kelelahan otot dan memperburuk keluhan punggung bawah. Temuan ini menegaskan pentingnya penerapan intervensi ergonomi seperti penyediaan alat bantu, penyesuaian stasiun kerja, serta pelatihan prosedur kerja yang benar untuk mencegah kejadian LBP pada pekerja industri pengolahan makanan di Jepang.
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