Hubungan Tingkat Konsumsi dan Suhu Ruang Kerja terhadap Status Gizi Pekerja (Studi Kasus di PT. Gunung Garuda Cikarang Bekasi)
HUBUNGAN TINGKAT KONSUMSI DAN SUHU RUANG
KERJA TERHADAP STATUS GIZI PEKERJA
(Studi Kasus di PT. Gunung Garuda Cikarang Bekasi)
FERA OKTALINA
PROGRAM STUDI GIZI MASYARAKAT DAN SUMBERDAYA KELUARGA
FAKULTAS PERTANIAN
INSTITUT PERTANIAN BOGOR
2008
ABSTRACT
FERA OKTALINA. Relationships between Consumption Level and Workroom
Temperature toward Nutrition Status of Labour (Cases Study at PT. Gunung
Garuda Cikarang Bekasi). Under direction of IKEU EKAYANTI and EVY
DAMAYANTHI.
Increasing degree of community health was one aim of national building.
Awareness, wish and abilities community to healty life not reach optimum level
like seen at lower Human Developing Index. At 2008, Human Developing Index
Indonesia were 107 from 177 nations. Therefore, government effort programmes
about health to reach vision building healty life is “Indonesia Sehat 2010”. In the
era globalisation, health was important thing to making quality and productive
human resources. Labour productivity was important input at industries.
Development and coercive competition in industries need healthy and productive
labour. One of effort to reach more health degree is increasing nutrition status.
Good nutrition status not only carried by good food consumption but also carried
by environment where individual live.
The aim of this research was to know relationships between consumption
level and workroom temperature toward nutrition status of workers. The specific
objectives of this research was to identify characteristic, nutrition knowledge,
consumption level, nutrition status, body temperature, health work nuisances,
workroom temperature, occupation nutrition application, occupation health
application, and to analysis relationships between consumption level and
workroom temperature toward nutrition status of workers.
This research was cross sectional study at PT. Gunung Garuda, this
company was steel industry. Selection company cause of have high workroom
temperature. This research done during May until July 2008. The population in
this research were 42 workers at steel production section. It determined by
company with purposive sampling. The data were analyzed using Descriptive and
Pearson Analysis.
The result of research showed most workers were 30-49 years old, with
years of services were more than 10 years, senior high school grad, small family,
8-10 working hours, fee Rp.1.000.000-Rp.2.000.000 by month. Nutrition
knowledge were medium categorical, most energy consumption level workers
were normal, proteins consumption level were medium deficit, iron and vitamin A
consumption level were good, nutrition status were fat. The average of body
temperature before working was 35,00C and after working was 35,70C. Health
work nuisances feeling is dizzy, painful, and sweat high excretion. Temperature
room SSC was 320C, Beam Plan 1 dan Beam Plan 2 was 340C, Bahara was
380C. Occupation nutrition application is gift lunch and drink. Lunch fill 35,2
percent from energy requirment, workers drink between 800-2000 ml by day.
Occupation health application is gift work dress, hard hat, mask and length glove.
The result showed that there were relationships between energy
(r=0,367*;p
KERJA TERHADAP STATUS GIZI PEKERJA
(Studi Kasus di PT. Gunung Garuda Cikarang Bekasi)
FERA OKTALINA
PROGRAM STUDI GIZI MASYARAKAT DAN SUMBERDAYA KELUARGA
FAKULTAS PERTANIAN
INSTITUT PERTANIAN BOGOR
2008
ABSTRACT
FERA OKTALINA. Relationships between Consumption Level and Workroom
Temperature toward Nutrition Status of Labour (Cases Study at PT. Gunung
Garuda Cikarang Bekasi). Under direction of IKEU EKAYANTI and EVY
DAMAYANTHI.
Increasing degree of community health was one aim of national building.
Awareness, wish and abilities community to healty life not reach optimum level
like seen at lower Human Developing Index. At 2008, Human Developing Index
Indonesia were 107 from 177 nations. Therefore, government effort programmes
about health to reach vision building healty life is “Indonesia Sehat 2010”. In the
era globalisation, health was important thing to making quality and productive
human resources. Labour productivity was important input at industries.
Development and coercive competition in industries need healthy and productive
labour. One of effort to reach more health degree is increasing nutrition status.
Good nutrition status not only carried by good food consumption but also carried
by environment where individual live.
The aim of this research was to know relationships between consumption
level and workroom temperature toward nutrition status of workers. The specific
objectives of this research was to identify characteristic, nutrition knowledge,
consumption level, nutrition status, body temperature, health work nuisances,
workroom temperature, occupation nutrition application, occupation health
application, and to analysis relationships between consumption level and
workroom temperature toward nutrition status of workers.
This research was cross sectional study at PT. Gunung Garuda, this
company was steel industry. Selection company cause of have high workroom
temperature. This research done during May until July 2008. The population in
this research were 42 workers at steel production section. It determined by
company with purposive sampling. The data were analyzed using Descriptive and
Pearson Analysis.
The result of research showed most workers were 30-49 years old, with
years of services were more than 10 years, senior high school grad, small family,
8-10 working hours, fee Rp.1.000.000-Rp.2.000.000 by month. Nutrition
knowledge were medium categorical, most energy consumption level workers
were normal, proteins consumption level were medium deficit, iron and vitamin A
consumption level were good, nutrition status were fat. The average of body
temperature before working was 35,00C and after working was 35,70C. Health
work nuisances feeling is dizzy, painful, and sweat high excretion. Temperature
room SSC was 320C, Beam Plan 1 dan Beam Plan 2 was 340C, Bahara was
380C. Occupation nutrition application is gift lunch and drink. Lunch fill 35,2
percent from energy requirment, workers drink between 800-2000 ml by day.
Occupation health application is gift work dress, hard hat, mask and length glove.
The result showed that there were relationships between energy
(r=0,367*;p