BACKGROUND: There are many risk factors that result in musculoskeletal disorders because of work. This also occurs in the instant food industry, where apart from manual load handling and repetitive work, the production process can also results in risks. AIM: The aims of this study are to predict the musculoskeletal disorders in the next 50 years and the effectiveness of scenarios for controlling musculoskeletal disorders. METHODS: This study employed Research and Development method through a

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... amics system approach. This research was conducted in one of the industries that produce instant food in South Sulawesi, Indonesia. The data obtained was based on interviews, which were further analyzed using Interpretative Structural Modeling. RESULTS: Based on the simulation results for 30 years, it was found that there was an increase in the average musculoskeletal disorder incidence by 20.63% per year. At the end of the simulation in 2050, the number of musculoskeletal disorder incidents became 48481.69. In this case, the simulation for 30 years (2020–2050) was conducted on a model of controlling occupational diseases at an instant noodle company in Makassar by providing treatment in the form of reducing risk factors that cause musculoskeletal disorders. Based on the simulation results for 30 years (2020–2050), musculoskeletal disorders have the most significant contribution to the increase of occupational diseases incidents as a whole. The increase in musculoskeletal disorders is an accumulation of several risk factors that exist in the instant noodle production process. CONCLUSIONS: Prediction of the musculoskeletal disorder incidence using a dynamic system approach for 30 years (2020–2050) has increased by an average of 20.63% per year. The behavior of the model after receiving treatment on the occurrence of musculoskeletal disorders has an average decrease in the average incidence of 51.11% per year. In this case, to control the musculoskeletal disorder incidence, the elements or variables controlled simultaneously are work posture, lifting load, and length of work.