ABSTRACT

THE INFLUENCE OF KNOWLEDGE, OCCUPATIONAL HEALTH AND SAFETY, AND WORK ENVIRONMENT ON THE PRODUCTIVITY OF MEAT
UMKM EMPLOYEES IN PONOROGO

Erika Dwi Sanjaya, Naning Kristiyana and Diana Pramudya Wardhani

Muhammadiyah University of Ponorogo

This study aims to analyze the influence of knowledge, occupational health and safety (OHS), and work environment on the productivity of meat UMKM employees in Ponorogo. The meat processing industry plays a vital role in the economy, but this work contains high risks and heavy physical demands. The phenomenon of low productivity of meat UMKM employees in Ponorogo can be seen from the lack of time discipline, process inefficiency, and lack of understanding of OHS as well as an unconducive work environment.
The population in this study were all meat UMKM employees in Ponorogo. The research sample amounted to 97 respondents determined using the Purba formula with a 95% confidence level and 5% margin of error. The sampling technique used incidental sampling. Data collection methods used questionnaires with a 1-5 Likert scale. Data analysis used multiple linear regression with SPSS version 22.
The results showed that: (1) Knowledge has a positive and significant effect on employee productivity (t count = 3.679 > t table 1.990, sig. 0.000); (2) Occupational health and safety has a positive and significant effect on employee productivity (t count = 2.835 > t table 1.990, sig. 0.006); (3) Work environment has a positive and significant effect on employee productivity and is the most dominant variable (t count = 3.805 > t table 1.990, sig. 0.000, regression coefficient 0.312); (4) Simultaneously, knowledge, OHS, and work environment have a significant effect on employee productivity (F count = 34.782 > F table 2.72, sig. 0.000). The Adjusted R² of 0.514 indicates that 51.4% of the variation in productivity is explained by these three variables, while 48.6% is explained by other variables outside the model.
The conclusion of this study is that knowledge, OHS, and work environment partially and simultaneously have a significant effect on the productivity of meat UMKM employees in Ponorogo. Suggestions given are the need to increase knowledge through training, strengthen OHS through the provision of PPE and insurance, and optimize the work environment through improving physical facilities and maintaining social relationships.

Keywords: Knowledge, Occupational Health and Safety, Work Environment, Employee
Productivity, Meat UMKM