Integration of Macro-Ergonomic Evaluation Using MOQS and Ventilation Intervention to Mitigate Worker Fatigue in a Meat Floss Home-Based Industry

Abstract

Home-based industries often struggle with suboptimal work systems that place a heavy physical burden on workers. Although macro-ergonomic assessments can identify socio-technical stressors, their empirical integration with engineering control interventions remains underexplored at the micro-industrial level. This study aims to evaluate the work systems of Micro, Small and Medium-sized Enterprises (MSMEs) producing beef and chicken floss and implement targeted technical control measures to reduce operator fatigue. Path analysis of the Macroergonomic Organizational Questionnaire Survey (MOQS) dimensions (organizational, equipment, physical environment, and personal) determined their causal relationships with physiological fatigue, measured by Cardiovascular Load (%CVL) (n=10). The physical environment emerged as the dominant stressor, exerting the strongest significant effect on operator fatigue. After implementing engineering controls, the production room temperature fell from 32.44°C to 28.16°C. Consequently, the average %CVL for workers fell sharply from 32.97% to 27.09%. However, external seasonal weather variations may also have contributed to this observed temperature reduction. This relative reduction of 17.83% indicates that integrating macro-ergonomic assessment with engineering control interventions can improve working comfort in the production systems of MSMEs producing beef and chicken floss.