Anxiety, fatigue, physiological stress, and safety behavior among free nutritious meal kitchen workers
A cross-sectional study in Majene, Indonesia
DOI:
https://doi.org/10.24252/diversity.v7i1.72288Keywords:
anxiety, fatigue, occupational stress, program evaluation, risk managementAbstract
The Free Nutritious Meal (Makan Bergizi Gratis [MBG]) Program is a major initiative to strengthen human capital in Indonesia, yet evidence on psychosocial and physiological factors influencing kitchen workers’ safety behavior remains limited, making this study novel in integrating psychological, physiological, neurobehavioral, and observational measures. This cross-sectional analytical study examined the relationships of anxiety, physiological work stress, and work fatigue with safety behavior among MBG kitchen workers in Majene, Indonesia. Forty-one of 50 workers from one MBG kitchen were selected using purposive sampling. Anxiety was assessed using the BSRS-5, physiological stress through salivary α-amylase measured with a Cocorometer, fatigue using a mobile Psychomotor Vigilance Test, and safety behavior through direct observation using the Safe Behavior Index. Kendall’s Tau-b was used for bivariable analysis. Most participants were female (63.4%), aged 26–35 years (56.1%), worked >8 hours/day (53.7%), and had 6–12 months of employment (80.5%). Anxiety was significantly associated with safety behavior (τb = 0.306; p = 0.037), as were fatigue (τb = 0.283; p = 0.045) and physiological stress (τb = 0.390; p = 0.006). Higher levels of these factors were associated with less safe behavior. These findings support integrating psychosocial risk management, fatigue control, recovery periods, worker rotation, periodic screening, and peer cross-checking into MBG occupational safety procedures to strengthen worker protection and program sustainability.
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Copyright (c) 2026 Rizky Maharja, Yusniar Anggraeny, Bambang Hermawan, Jihan Faradisha, Andi Mifta Farid Panggeleng, Ade Wira Lisrianti Latief
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