harkat Reading Tools

Abstract. Work productivity is a concept that shows the relationship between work results and the unit of time needed to produce the product. A worker is said to be productive if he is able to produce more output than other workers for the same unit of time. Work productivity is influenced by several factors, including gender, age, health status / nutritional status, biological disorders of the female workforce, education, years of service and disruption in the work environment. A study of women has been carried out in a number of Gipang Small and Medium Industries (IKM) in the Cilegon area, Banten to determine the relationship between the nutritional status of female workers on the productivity of their work in making gipang (a typical Banten food made from sticky rice mixed with sugar water). The number of respondents as many as 40 people with criteria for female workers aged 20-45 years with healthy conditions, no menstruation, not pregnant, not in the puerperium and menopause, have worked to make gipang at least 2 years and at least educated at the level of junior / equivalent. Data analysis was performed using the statistical regression analysis method. The results of data processing showed that Fcount <Ftable (0.362 <0.55) showed that the nutritional value or Body Mass Index (BMI) did not significantly influence the productivity of female workers in GIPang Gipang. The p-value (Significance F) = 0.55 indicates that height and weight did not significantly influence the nutritional value of female workers. Tcount <ttable also shows that nutritional status does not have a significant effect on work productivity.

Abstrak. Produktivitas kerja adalah suatu konsep yang menunjukkan adanya kaitan antara hasil kerja dengan satuan waktu yang dibutuhkan untuk menghasilkan produk. Seorang tenaga kerja dikatakan produktif jika ia mampu menghasilkan keluaran (output) yang lebih banyak dari tenaga kerja lain untuk satuan waktu yang sama. Produktivitas kerja dipengaruhi oleh beberapa faktor, diantaranya adalah jenis kelamin, usia, status kesehatan/status gizi, gangguan biologis tenaga kerja wanita, pendidikan, masa kerja dan gangguan di lingkungan kerja. Telah dilakukan penelitian kajian wanita di beberapa Industri Kecil Menengah (IKM) gipang di daerah Cilegon, Banten untuk mengetahui hubungan antara status gizi pekerja wanita terhadap produktivitas kerjanya dalam membuat gipang (makanan khas daerah Banten yang terbuat dari ketan dicampur dengan air gula). Jumlah responden sebanyak 40 orang dengan kriteria tenaga kerja wanita usia 20-45 tahun dengan kondisi sehat, tidak mengalami menstruasi, tidak hamil, tidak dalam masa nifas dan menopouse, telah bekerja membuat gipang minimal 2 tahun dan minimal berpendidikan setingkat SLTP/sederajat. Analisa data dilakukan dengan metode analisis statistik regresi.  Hasil pengolahan data didapatkan F_hitung < F_tabel (0,362 < 0,55) menunjukkan bahwa nilai gizi atau Indeks Masa Tubuh (IMT) tidak berpengaruh secara signifikan terhadap produktivitas pekerja wanita pada IKM gipang. Nilai  p-value (Significance F) = 0,55 menunjukkan bahwa tinggi badan dan berat badan  tidak berpengaruh secara signifikan terhadap nilai gizi pekerja wanita. Nilai t_hitung < t_tabel juga menunjukkan bahwa status gizi tidak memiliki pengaruh yang signifikan terhadap produktivitas kerja.

Authors who publish with this journal agree to the following terms:

1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).