Penguatan Praktik Keselamatan dan Kesehatan Kerja (K3) pada UMKM Dodol Bhuana Sari di Desa Selat, Karangasem, Bali

Kadek Ayu Dwijuliasri; Ni Wayan Wahyu  Astuti; Ni Luh Ayu Kartika Yuniastari Sarja; I Made Anom Adiaksa; Tyas Raharjeng Pamularsih; Ni Ketut Pradani Gayatri Sarja; Ni Made Ayu Maya Puspita

doi:10.36312/linov.v11i2.5040

Authors

Kadek Ayu Dwijuliasri Politeknik Negeri Bali
Ni Wayan Wahyu Astuti Politeknik Negeri Bali
Ni Luh Ayu Kartika Yuniastari Sarja Politeknik Negeri Bali
I Made Anom Adiaksa Politeknik Negeri Bali
Tyas Raharjeng Pamularsih Politeknik Negeri Bali
Ni Ketut Pradani Gayatri Sarja Politeknik Negeri Bali
Ni Made Ayu Maya Puspita Politeknik Negeri Bali

DOI:

https://doi.org/10.36312/linov.v11i2.5040

Keywords:

Occupational Safety and Health, MSMEs, Work Ergonomics, Hygiene and Sanitation

Abstract

Penerapan keselamatan dan kesehatan kerja (K3) pada Usaha Mikro, Kecil, dan Menengah (UMKM) pangan memiliki peran penting dalam melindungi pekerja serta mendukung keamanan pangan dan kelancaran proses produksi. Namun, penerapan K3 pada sebagian besar UMKM masih belum optimal. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan pelaku UMKM Dodol Bhuana Sari dalam menerapkan prinsip K3. Kegiatan diikuti oleh 12 peserta yang terdiri atas 1 pemilik usaha, 1 pengelola, dan 10 pekerja produksi. Metode pelaksanaan menggunakan pendekatan partisipatif melalui edukasi K3, pelatihan penggunaan alat pelindung diri (APD), edukasi higiene dan sanitasi pangan, serta pendampingan ergonomi kerja selama proses produksi dodol. Evaluasi dilakukan menggunakan observasi partisipatif dan wawancara semi-terstruktur terhadap pemilik usaha dan pekerja. Hasil kegiatan menunjukkan adanya peningkatan pemahaman pekerja terkait K3, penggunaan APD yang lebih konsisten, praktik higiene dan sanitasi yang lebih baik, serta penataan area kerja yang lebih teratur. Selain itu, pekerja menyampaikan adanya peningkatan kenyamanan kerja setelah pendampingan ergonomi dilakukan. Program ini menunjukkan bahwa pendampingan K3 berbasis partisipatif dapat menjadi upaya awal dalam mendukung terciptanya lingkungan kerja yang lebih aman dan nyaman pada UMKM pangan.

Strengthening Occupational Safety and Health (OSH) Practices in the Dodol Bhuana Sari MSME in Selat Village, Karangasem, Bali

Abstract

Occupational health and safety (OHS) implementation in food-based Micro, Small, and Medium Enterprises (MSMEs) plays an important role in protecting workers while supporting food safety and production processes. However, OHS practices in many MSMEs remain suboptimal. This community service program aimed to improve the knowledge and skills of workers at Dodol Bhuana Sari MSME in applying OHS principles. The activity involved 12 participants consisting of one business owner, one manager, and ten production workers. The program applied a participatory approach through OHS education, personal protective equipment (PPE) training, food hygiene and sanitation education, and ergonomic assistance during the dodol production process. Evaluation was conducted using participatory observation and semi-structured interviews with the owner and workers. The results showed increased worker understanding of OHS, more consistent PPE use, improved hygiene and sanitation practices, and better workplace organization. In addition, workers reported greater comfort during work after ergonomic adjustments were implemented. This program demonstrates that participatory OHS assistance can serve as an initial effort to support a safer and more comfortable working environment in food-based MSMEs.

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