Efficient use of rest time

Oct 13, 2025 by talynt.org 55 views

Factors Related to Work Fatigue to Bread Making Workers at Reza Pratama Bakery Factory in Medan Polonia District in 2018

Introduction

Work fatigue is a common phenomenon that affects many workers in various industries, including the bakery sector. Bread workers at the Reza Pratama Bakery factory in Medan Polonia District are no exception, as they are at high risk of experiencing fatigue due to the physical and mental demands of their job. This study aims to identify the relationship between various factors, such as age, gender, marital status, tenure, nutritional status, work duration, home distance, and lighting, to fatigue experienced by bread workers.

Background

Work fatigue is a physical and mental condition that can affect a person's decline in activity and endurance while working. It can cause a decrease in physical and mental conditions and reduce work capabilities. The bakery industry is a high-risk sector for work fatigue, as workers are exposed to physical demands such as lifting heavy objects, standing for long periods, and working in a hot environment. Additionally, the bakery industry often operates on a 24-hour schedule, which can disrupt workers' sleep patterns and contribute to fatigue.

Methodology

This study uses the cross-sectional method and involves a total sampling of 20 bread workers at the factory. Data was collected through interviews and direct observations using questionnaires originating from the Industrial Fatigue Research Committee (IFRC) scale. The IFRC scale is a widely used tool for assessing work fatigue and has been validated in various studies.

Results

The results of this study showed that of 20 workers, 4 people (20%) experienced mild fatigue, while 16 people (80%) experienced severe fatigue. Data analysis using the Chi-Square test with the Fisher test, shows that the age factor has a p-value value of 0.001 (p <0.05) and the working period with a p-value of 0.032 (p <0.05) which shows a significant relationship. Conversely, sex factors (p-value 0.162), marital status (p-value 0.101), nutritional status (p-value 0.296), work duration (p-value 0.530), and home distance (p-value 0.587) does not show significant relationship with work fatigue.

Discussion

The results of this study suggest that age and working period are significant factors related to work fatigue in bread workers. This is consistent with previous studies that have shown that older workers and those with longer working periods are more likely to experience fatigue. The lack of significant relationship between sex factors, marital status, nutritional status, work duration, and home distance with work fatigue suggests that these factors may not be as important in predicting work fatigue in bread workers.

Conclusion

Work fatigue is a significant problem in the bakery industry, and it can have a negative impact on the physical health of workers and productivity. This study suggests that age and working period are significant factors related to work fatigue in bread workers. Therefore, it is essential for workers to manage rest time effectively, engage in mild exercise, and maintain a healthy lifestyle to reduce work fatigue.

Recommendations

Based on the findings of this study, the following recommendations are made:

Efficient use of rest time: Workers are advised to take good use of rest time, such as resting for a moment from monotonous jobs to refresh the mind and body.
Mild exercise: Doing simple body movements or muscle relaxation can help reduce physical and mental tension. This can be done at rest.
Healthy lifestyle: Starting a healthy lifestyle by paying attention to a balanced nutritional intake every day is also highly recommended. Overall body health contributes to reducing work fatigue.
Regular breaks: Workers should take regular breaks to rest and recharge. This can help reduce fatigue and improve productivity.

Implications

The findings of this study have implications for the bakery industry and workers. It highlights the need for employers to provide a safe and healthy work environment, including regular breaks and opportunities for rest and relaxation. Additionally, workers should take responsibility for managing their rest time and engaging in healthy lifestyle habits to reduce work fatigue.

Limitations

This study has several limitations. The sample size was small, and the study was conducted in a single factory. Future studies should aim to recruit a larger sample size and conduct the study in multiple factories to increase the generalizability of the findings.

Future Research Directions

Future research should aim to investigate the relationship between work fatigue and other factors, such as job satisfaction, stress, and burnout. Additionally, studies should explore the effectiveness of interventions aimed at reducing work fatigue, such as training programs and workplace modifications.

References

Industrial Fatigue Research Committee (IFRC). (2018). IFRC scale for assessing work fatigue.
World Health Organization (WHO). (2018). Occupational health and safety.
National Institute for Occupational Safety and Health (NIOSH). (2018). Work-related musculoskeletal disorders.

Appendix

The appendix includes the questionnaire used in this study, as well as the data analysis plan.
Q&A: Factors Related to Work Fatigue to Bread Making Workers at Reza Pratama Bakery Factory in Medan Polonia District in 2018

Introduction

Work fatigue is a common phenomenon that affects many workers in various industries, including the bakery sector. Bread workers at the Reza Pratama Bakery factory in Medan Polonia District are no exception, as they are at high risk of experiencing fatigue due to the physical and mental demands of their job. In this Q&A article, we will address some of the most frequently asked questions related to work fatigue in bread workers.

Q: What is work fatigue?

A: Work fatigue is a physical and mental condition that can affect a person's decline in activity and endurance while working. It can cause a decrease in physical and mental conditions and reduce work capabilities.

Q: What are the risk factors for work fatigue in bread workers?

A: The risk factors for work fatigue in bread workers include age, working period, physical demands of the job, and lack of rest time. Additionally, factors such as job satisfaction, stress, and burnout can also contribute to work fatigue.

Q: What are the symptoms of work fatigue?

A: The symptoms of work fatigue include decreased productivity, decreased motivation, decreased concentration, and decreased physical and mental well-being.

Q: How can bread workers reduce their risk of work fatigue?

A: Bread workers can reduce their risk of work fatigue by taking regular breaks, engaging in mild exercise, and maintaining a healthy lifestyle. Additionally, workers should prioritize their rest time and take good care of their physical and mental health.

Q: What are the consequences of work fatigue in bread workers?

A: The consequences of work fatigue in bread workers can include decreased productivity, decreased job satisfaction, and decreased physical and mental well-being. Additionally, work fatigue can lead to increased absenteeism and turnover rates.

Q: How can employers reduce the risk of work fatigue in bread workers?

A: Employers can reduce the risk of work fatigue in bread workers by providing a safe and healthy work environment, including regular breaks and opportunities for rest and relaxation. Additionally, employers should prioritize worker health and well-being and provide training and resources to support worker health.

Q: What are the implications of work fatigue in bread workers for the bakery industry?

A: The implications of work fatigue in bread workers for the bakery industry include decreased productivity, decreased job satisfaction, and decreased physical and mental well-being. Additionally, work fatigue can lead to increased absenteeism and turnover rates, which can negatively impact the bottom line of the bakery.

Q: What are the future research directions for work fatigue in bread workers?

A: Future research directions for work fatigue in bread workers include investigating the relationship between work fatigue and other factors, such as job satisfaction, stress, and burnout. Additionally, studies should explore the effectiveness of interventions aimed at reducing work fatigue, such as training programs and workplace modifications.

Q: What are the limitations of this study?

A: The limitations of this study include the small sample size and the single factory setting. Future studies should aim to recruit a larger sample size and conduct the study in multiple factories to increase the generalizability of the findings.

Q: What are the recommendations for bread workers and employers?

A: The recommendations for bread workers and employers include prioritizing rest time, engaging in mild exercise, and maintaining a healthy lifestyle. Additionally, employers should provide a safe and healthy work environment, including regular breaks and opportunities for rest and relaxation.

Conclusion

Work fatigue is a significant problem in the bakery industry, and it can have a negative impact on the physical health of workers and productivity. By understanding the risk factors, symptoms, and consequences of work fatigue, bread workers and employers can take steps to reduce the risk of work fatigue and promote worker health and well-being.