| Issue |
E3S Web Conf.
Volume 125, 2019
The 4th International Conference on Energy, Environment, Epidemiology and Information System (ICENIS 2019)
|
|
|---|---|---|
| Article Number | 05004 | |
| Number of page(s) | 6 | |
| Section | Environmental Epidemiology | |
| DOI | https://doi.org/10.1051/e3sconf/201912505004 | |
| Published online | 28 October 2019 | |
Reduction of Fatigue Levels of Workers in the Construction Worker by Consuming Banana Chips with the Vacuum Frying Method
1 Student of Magister of Health Promotion, Public Health Faculty, Diponegoro University, Semarang - Indonesia
2 Lecturers of Magister of Health Promotion, Public Health Faculty, Diponegoro University, Semarang - Indonesia
* Corresponding author: winadalea_94@yahoo.com
Human life can not be separated from daily activities, where the body needs adjustments for a long time. The body's ability to adjust can be reduced because the body has a threshold value. Fatigue will arise when doing activities with a high workload and within a period of time Fatigue is a condition of decreased physical activity, work motivation, and loss of efficiency and endurance after work activity. The purpose of this study is to prove the effectiveness of giving bananas (Musa Paradisiaca) by vacuum frying to the level of fatigue in Construction workers Quantitative research methods with quasi-experimental design Research variables include: age, years of work, smoking habits, and length of work hours. The results showed that there was a decrease in the level of fatigue of workers after being given bananas with a vacuum frying technique for 10 days. Benefits of buyers This program is to provide input to the work environment in the construction sector to pay attention to alternative supplements that can be consumed by workers to reduce work fatigue. This research is expected to be one of the policies that must be considered by construction companies for the work safety and health of their workers.
Key words: fatigue level / construction work environment / vacuum frying method
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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