Rodani Rodani’s scientific contributions

Background: Halal Assurance System (HAS) training is mandatory for industries that will apply for halal certification at LPPOM MUI of Banten Province. In some trainings, the participants felt uncomfortable which can be seen from the level of fatigue and complaints caused by an uncomfortable sitting position due to poor design of tables and chairs. This condition is very detrimental to participants.Methods: This treatment by subject design study did from April to November 2019. The participants were who attended the HAS Training-23000 that fulfilled the inclusion and exclusion criteria. Samples then grouped into three group with different condition in each. We took indoor environment data and each sample about sample characteristics and business characteristics. Muscle complaints took by subjective questionnaires before and after training. The data analyzed by SPSS and p<0.05 was significant.Results: Total 120 participants were included consisting of 40 participants in each condition. Â The indoor environment conditions in the three conditions are the same (p>0.05). There were significant reduce of score of musculoskeletal complaints and fatigue before and after trainings in each condition (p<0.0001). Seats with multilevel arrangement (condition III) have the lowest value of musculoskeletal complaints and fatigue.Conclusions: The smooth communication among participants influences the speed in implementing participatory ergonomics. The use of tables and chairs with a seating capacity of 6 people/table is the most effective when compared to others. The application of participatory ergonomics can reduce musculoskeletal complaints and fatigue of participants of the Halal Assurance System.

Abstrak Produk yang sudah tersertifikasi halal dapat beredar di berbagai wilayah di Indonesia. Saat ini, proses pengajuan sertifikasi halal, dilayani di LPPOM MUI. Bahan baku yang digunakan oleh produsen menjadi bagian dari keharusan untuk didaftarkan dalam borang matrix bahan baku tanpa terkecuali. Bidang audit mengusulkan kepada komisi fatwa berupa sekumpulan hasil borang audit yang telah lolos dalam rapat post audit. Tujuan penelitian ini adalah melihat tingkat penggunaan bahan tersertifikasi halal dan asal produk dari perusahaan yang mengajukan sertifikasi halal di Banten selama tahun 2017. Penelitian ini menggunakan metode studi pustaka terhadap bahan dari tiap produsen yang diusulkan oleh bidang audit LPPOM MUI Banten kepada komisi Fatwa MUI di tahun 2017. Hasil penelitian menunjukkan bahwa asal sertifikasi halal yang digunakan oleh sebagian besar produsen di Provinsi Banten secara berturut-turut berasal dari LPPOM Pusat 75,78%; LPPOM Banten 7,08%; LPPOM Jawa Barat 5,21%; LPPOM Jawa Timur 4,70%; LPPOM DKI 2,22%. Produsen di Banten, sebagian besar menggunakan kelompok Roti dan Kue (bakery) 37,97%; kelompok makanan ringan (snack) 17,62%; kelompok daging dan produk daging olahan 11,56%; kelompok restorant 8,92% dan kelompok katering 6,57%. Semakin tinggi rangking kelompok produk yang digunakan oleh produsen, maka semakin tinggi frekuensi produk ditemukan oleh auditor LPPOM MUI Banten.. Kata kunci: sertifikasi halal, bisang audit, komisi fatwa, LPPOM, MUI