The Indonesian Journal of Occupational Safety and Health
ISSN 2301-8046
Vol. 3 / No. 2 / Published : 2014-12
Order : 1, and page :117 - 127
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Original Article :
Hubungan pemenuhan kebutuhan kalori kerja dengan produktivitas di pabrik sepatu
Author :
- Aisyah Wahyu Novanda *1
- Endang Dwiyanti *2
- Mahasiswa Fakultas Kesehatan Masyarakat
- Dosen Fakultas Kesehatan Masyarakat
Abstract :
ABSTRACT Indonesia faces global competition since the start of ASEAN and Asia Pasific free market who demand quality improvement of human resources productivity. In the field of industry, this improvement is achieved through the implementation of industrial nutritions. The purpose of this research was to look out accordance of industry-held employees food based on work calories needs fulfillment with the relation between calori intake and productivity. This experiment was conducted with cross-sectional design using a quantitative approach. The respondents were 93 people drawn from the population as proportionate random sampling. Study variables were obtained through questionnaire, measurement, and secondary data from the study site. The independent variables included age, gender, level of workload, and individual caloric intake from lunch company. The dependent variabel is labor productivity. The results showed the majority of respondents classified as firts adult category (19–29 years), female gender, level of light workload. Average of work calorie needs by AKG 2004 is 743.44 kcal while the average of calorie at company lunch is 451.88 kcal. Company lunch only meet 61% work calories needs. Average of individual calorie intake is 324.14 kcal or 71.46% of the calories were supplied. The level of labor productivity on average by 97%. The analysis showed a significant relationship between age and level of workload with productivity. While gender and individual caloric intake was not associated with productivity. Conclusion is organizing a lunch does not meet work caloric needs work, providing lunch industries play a role in meeting work caloric needs. The advice given to the company is the addition of a lunch portion, diversified menu in order to achieve increased productivity. Keywords: workload level, work caloric needs, productivity
Keyword :
workload level, work caloric needs, productivity,
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Archive Article
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 Volume : 3 / No. : 2 / Pub. : 2014-12 |
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