Hj. DJELITA RICKUM., - (2005) PENGARUH PEMBERIAN MAKANAN TRADISIONAL "SERWIT" TERHADAP PRODUKTIVITAS KERJA KARYAWAN (EKSPERIMEN PADA KARYAWAN PETIK BIBIT NANAS PT. GREAT GIANT PINEAPPLE TERBANGGI BESAR DI PROVINSI LAMPUNG). Disertasi thesis, UNIVERSITAS AIRLANGGA.

Text 6. PENGARUH PEMBERIAN MAKANAN TRADISIONAL SERWIT SUDAH.pdf Download (6MB)

Abstract

The objective of this recent research was to investigate an effect of "Serwit" food administration on the employee productivity at Petik Bibit Nanas I, PI. Great Giant Pineapple Terbanggi Besar in Lampung province. This was an experiment research in which respondents were treated with "Serwit" food for 15 days. The sample included 18 respondents. The research employed Non-randomized Pretest - Posttest Control Group Design. Variables measured were independent and dependent variables. The former consisted of the traditional food "Serwit" and the latter covered productivity. The statistical test used in this research was the paired t test and ANOV A. The results of F test showed that there was no difference in productivity between before and during "Serwit" administration among each group (p 0.258). However, during and after "Serwit" administration there was a significant difference in productivity among each group (p 0.029). Before and after "Serwit" administration, the condition indicated that there was no difference in productivity among sell/ang, gabus and the control groups (p 0.081). Similarly, the results ofFcoun! test suggested that there was no difference in employee wage between before and during "Serwit" administration among seluang, gabus and the control groups (p 0.266). There was no difference in productivity between during and after "Serwit" administration among each group (p 0.161) and this was also applied to condition before and after "Serwit" administration among each group (p 0.057). The results of anacova suggested that Fe substance and energy significantly contributed to the employee productivity. This could be seen from p 0.003. Highest mean Fe values existed in selllang, followed by gablls and the control groups, while covariable energy had p 0.026. In descriptive term, the largest energy came from gablls, followed by gabl/s and the control groups. From findings of the research, "Serwit" could be an alternative menu for company to increase its employee productivity, particularly for PT GGP Terbanggi Besar in Lampung province. "Serwit" represented a traditional food which was rich in nutrients and free of preservatives. Social aspect from the traditional food"Serwit"could be achieved since its usage will enhance the demand for Indonesian local foods. Keywords: employee productivity, traditional food "Serwit". The objective of this recent research was to investigate an effect of "Serwit" food administration on the employee productivity at Petik Bibit Nanas I, PI. Great Giant Pineapple Terbanggi Besar in Lampung province. This was an experiment research in which respondents were treated with "Serwit" food for 15 days. The sample included 18 respondents. The research employed Non-randomized Pretest - Posttest Control Group Design. Variables measured were independent and dependent variables. The former consisted of the traditional food "Serwit" and the latter covered productivity. The statistical test used in this research was the paired t test and ANOV A. The results of F test showed that there was no difference in productivity between before and during "Serwit" administration among each group (p 0.258). However, during and after "Serwit" administration there was a significant difference in productivity among each group (p 0.029). Before and after "Serwit" administration, the condition indicated that there was no difference in productivity among sell/ang, gabus and the control groups (p 0.081). Similarly, the results ofFcoun! test suggested that there was no difference in employee wage between before and during "Serwit" administration among seluang, gabus and the control groups (p 0.266). There was no difference in productivity between during and after "Serwit" administration among each group (p 0.161) and this was also applied to condition before and after "Serwit" administration among each group (p 0.057). The results of anacova suggested that Fe substance and energy significantly contributed to the employee productivity. This could be seen from p 0.003. Highest mean Fe values existed in selllang, followed by gablls and the control groups, while covariable energy had p 0.026. In descriptive term, the largest energy came from gablls, followed by gabl/s and the control groups. From findings of the research, "Serwit" could be an alternative menu for company to increase its employee productivity, particularly for PT GGP Terbanggi Besar in Lampung province. "Serwit" represented a traditional food which was rich in nutrients and free of preservatives. Social aspect from the traditional food"Serwit"could be achieved since its usage will enhance the demand for Indonesian local foods.

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