Masin is a kind of sambal typical of Sumbawa Indonesia in the form of fermented rebon shrimp with the addition of salt and acid. A traditional masin making is still manually with the wrong work posture and is done repeatedly and risks causing pain to workers. This study aimed to evaluate the masin maker's working posture using REBA and design a masin maker consisting of a fermenter and a masin work table for grinding and mixing using Kansei engineering and value engineering. The masin maker design is based on the wishes and needs of the user while considering the added value of the tool and the costs incurred. From the 20 pairs of Kansei words created, 15 pairs of Kansei words were obtained representing the users' wishes and needs, which were then used as information phase on the value engineering method. The results of Reba show a score of 9 which means that the work is a high risk, so improvements need to be made. From Reba and Kansei's engineering results, a masin maker was designed using value engineering to optimize masin fermentation and a workbench that can improve the user's work posture. The research results showed that the masin maker is luxurious, colourful, beautiful, elegant, modern, thick, heavy, easy to clean, large capacity, safe, comfortable, dynamic, uncomplicated, robust and cheap. This research is expected to provide a masin maker that can minimize the risk of work-related illness and optimize the process of making masin.