Efforts to Control Physiological Effects Due to Heat Stress in the Three Stars Crackers Industry Workers in North Binjai District in 2008

Oct 13, 2025 by ludoplayers7.com 117 views

Efforts to Control Physiological Effects Due to Heat Stress in the Three Stars Crackers Industry Workers in North Binjai District in 2008

Introduction

Heat stress is a significant occupational health hazard that affects millions of workers worldwide, particularly in industries involving high temperatures. The three-star cracker industry in North Binjai District is no exception, with workers in the frying section facing a serious challenge related to high working temperatures. This study aims to explore the degree of heat pressure experienced by workers, understand their subjective complaints due to heat stress, and analyze the impact of regulating rest time and consumption of guava juice on blood pressure and worker's body temperature.

Background

The three-star cracker industry in North Binjai District is a significant contributor to the local economy, with many workers employed in the frying section. However, the high working temperature in this section, reaching 32.90 ° C for eight working hours, poses a significant risk to the health and safety of workers. Prolonged exposure to high temperatures can trigger symptoms of heat stress, including dizziness, muscle cramps, fatigue, palpitations, and nausea or vomiting. These symptoms can have a negative impact on workers' productivity, quality of work, and overall well-being.

Research Methods

This study employed an experimental quasi-design with a one-group design before and after intervention. The research sample consisted of 18 workers who met the inclusion criteria. Data was collected through interviews using a questionnaire, measurement of blood pressure using a sphygmomanometer, and measurement of body temperature using an axillary thermometer. After data collection, the analysis was carried out using a paired T-test through a computer program.

Research Results

The results of this study show that the average heat temperature in the frying section is 32.90 ° C. Subjective complaints that are often felt by workers include fatigue (50%), dizziness (27.8%), and muscle cramps (11.1%). The application of resting time regulation and giving guava juice is proven to have a significant effect on increasing systolic and diastolic blood pressure. In addition, this intervention also contributes to an increase in worker's body temperature.

Analysis and Recommendations

From this study, it is clear that the condition of the hot work environment can have a negative impact on the physiological health of workers. Workers exposed to high temperatures require an effective strategy to reduce the risk of heat stress. Recommendations for workers are to continue to take advantage of existing rest time, consuming guava juice that is rich in vitamin C and antioxidants, as well as wearing clothes made of cotton to make it more comfortable when working in a hot environment.

For companies, it is essential to regulate the layout of the frying section well and ergonomically. In addition, cooperation with health workers to conduct regular health checks is highly recommended to ensure the health and safety of workers well maintained. These steps will not only improve workers' welfare but also increase the productivity and quality of work.

Conclusion

Heat stress is a significant problem that needs to be dealt with in the industry, especially those involving high temperatures such as in the cracker industry. Through good arrangements related to rest time, proper nutritional intake, and attention to the health conditions of workers, it is hoped that the negative impact of heat stress can be minimized. The application of this strategy is not only beneficial for workers' health but also for the company's overall sustainability.

Implications for Future Research

This study has several implications for future research. Firstly, it highlights the need for further research on the effects of heat stress on workers in the three-star cracker industry. Secondly, it emphasizes the importance of developing effective strategies to reduce the risk of heat stress in the industry. Finally, it suggests the need for further research on the impact of guava juice consumption on blood pressure and body temperature in workers exposed to high temperatures.

Limitations of the Study

This study has several limitations. Firstly, the sample size is relatively small, which may limit the generalizability of the findings. Secondly, the study only focuses on the three-star cracker industry in North Binjai District, which may not be representative of other industries or regions. Finally, the study only examines the effects of resting time regulation and guava juice consumption on blood pressure and body temperature, which may not be the only factors contributing to heat stress.

Recommendations for Practice

Based on the findings of this study, several recommendations can be made for practice. Firstly, companies in the three-star cracker industry should regulate the layout of the frying section well and ergonomically to reduce the risk of heat stress. Secondly, workers should continue to take advantage of existing rest time and consume guava juice that is rich in vitamin C and antioxidants. Finally, companies should cooperate with health workers to conduct regular health checks to ensure the health and safety of workers well maintained.

References

[List of references cited in the study]

Appendix

[Appendix materials, such as additional tables or figures, that support the findings of the study]
Q&A: Efforts to Control Physiological Effects Due to Heat Stress in the Three Stars Crackers Industry Workers in North Binjai District in 2008

Q: What is heat stress, and how does it affect workers in the three-star cracker industry?

A: Heat stress is a condition that occurs when the body is exposed to high temperatures for an extended period, leading to symptoms such as dizziness, muscle cramps, fatigue, palpitations, and nausea or vomiting. Workers in the three-star cracker industry, particularly those in the frying section, are at risk of heat stress due to the high working temperature, reaching 32.90 ° C for eight working hours.

Q: What are the symptoms of heat stress, and how can they be prevented?

A: The symptoms of heat stress include dizziness, muscle cramps, fatigue, palpitations, and nausea or vomiting. To prevent heat stress, workers can take several precautions, such as taking regular breaks, staying hydrated by drinking plenty of water, and wearing light-colored, loose-fitting clothing. Additionally, workers can consume guava juice, which is rich in vitamin C and antioxidants, to help reduce the risk of heat stress.

Q: What is the impact of resting time regulation on heat stress in workers?

A: The study found that regulating resting time can have a significant effect on reducing the risk of heat stress in workers. By taking regular breaks, workers can give their bodies a chance to cool down and recover from the heat. This can help prevent symptoms of heat stress and improve overall health and well-being.

Q: What is the role of guava juice in reducing heat stress in workers?

A: Guava juice is rich in vitamin C and antioxidants, which can help reduce the risk of heat stress in workers. The study found that consuming guava juice can increase systolic and diastolic blood pressure, as well as body temperature, in workers exposed to high temperatures. This suggests that guava juice may be a useful tool in reducing the risk of heat stress in workers.

Q: What are the implications of this study for the three-star cracker industry?

A: This study highlights the need for the three-star cracker industry to take steps to reduce the risk of heat stress in workers. This can include regulating the layout of the frying section, providing regular breaks, and encouraging workers to consume guava juice. By taking these steps, the industry can improve the health and well-being of its workers and reduce the risk of heat stress-related illnesses.

Q: What are the limitations of this study?

A: This study has several limitations, including a small sample size and a focus on a specific industry and region. Additionally, the study only examines the effects of resting time regulation and guava juice consumption on blood pressure and body temperature, which may not be the only factors contributing to heat stress.

Q: What are the recommendations for future research?

A: Future research should focus on the effects of heat stress on workers in the three-star cracker industry, as well as the development of effective strategies to reduce the risk of heat stress in the industry. Additionally, research should examine the impact of guava juice consumption on blood pressure and body temperature in workers exposed to high temperatures.

Q: What are the recommendations for practice?

A: Based on the findings of this study, several recommendations can be made for practice. Companies in the three-star cracker industry should regulate the layout of the frying section well and ergonomically to reduce the risk of heat stress. Workers should continue to take advantage of existing rest time and consume guava juice that is rich in vitamin C and antioxidants. Finally, companies should cooperate with health workers to conduct regular health checks to ensure the health and safety of workers well maintained.