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TY - JOUR
TI - PENGARUH PEMBERIAN MAKANAN TRADISIONAL “SERWIT” TERHADAP PRODUKTIVITAS KERJA KARYAWAN
PY - 2023/06/04
Y2 - 2025/09/19
JF - TEMU ILMIAH NASIONAL PERSAGI
JA - TINPERSAGI
VL - 1
SE - 3. SIMPOSIA TIN PERSAGI 2005 - Gizl Masyarakat
UR - https://www.tin.persagi.org/index.php/tin/article/view/155
SP - 437-448
AB - The purpose of the research is to study the effect of traditional food “Serwit” consumption (PMTS) to the productivity of employees at Petik Bibit Nanas I PT. Great Giant Pineapple Terbanggi Besar, Lampung. Experimental research is applied on 18 male employees respondents who were divided into 3 equal groups: “Seluang”, “Gabus”, and Control. The design of this study is Non randomized pretest - posttest control group design. The independent variable is PMTS and the dependent variable is productivity. The statistic test is t test and F test (variant and covariant analyses). F test result shows that before treatment was given productivity among 3 groups showed no difference (p =0.195). However, after given PMTS for 16 days. The productivity was significantly difference among 3 groups (p < 0.05). The result of covariant analysis indicates that Fe and energy give significant contribution to productivity (p = 0.003 for Fe and p = 0.026 for energy). The research concluces that “Serwit” can be an alternative menu for company to increase productivity of employees at Petik Bibit Nanas I PT. Great Giant Pineapple Terbanggi Besar, Lampung. Serwit is traditional food that is rich of nutrition with preservatives free.
ER -