Abstract
The production of jaja gipang to packaging is done manually. Jaja gipang employee do monotonous work for a long time approximately four hours of work and are accompanied by heat exposure of approximately 29.10C. Providing active rest and snacks in a participatory manner is very much needed. This study aims to prove and apply active resting and snacking to reduce fatigue and increase work motivation and productivity of jaja gipang employees in Sading village. This research is quasi-experimental using treatment by subject design and pre and posttest group design patterns, carried out an assessment in the form of: (a) giving active breaks and snacks to reduce fatigue jaja gipang employees measured using a 30 Items questionnaire of Rating Scale; (b) the provision of active breaks and snacks increases the work motivation of jaja gipang employees recorded with work motivation questionnaires; (c) giving active breaks and snacks increases the productivity recorded based on the output (the product produced) divided by the input (pulse) multiplied by time. Data collection was carried out before and after work in Period I and Period II of 13 samples for 10 (ten) days. The data obtained were analyzed by t-paired test at a significance level of 5%. The results showed that giving snacks and active breaks reduced fatigue by 27.27%, increased work motivation by 28.20%, and increased the productivity of jaja gipang employee by 23.31%. The conclusion is the provision of active breaks and snacks can reduce fatigue and increase work motivation and productivity of jaja gipang employee.
Highlights
Sading Village is one of the villages which is famous for its snacks making industrial village
Providing intervention to workers who make jaja gipang in the form of rest that is balanced with working time so that their physical capacity is more in line with the demands of the job
The characteristics of the workers who make jaja gipang work stand for 4 hours in the production process and sit for 4 hours in the packaging process
Summary
Sading Village is one of the villages which is famous for its snacks making industrial village. Jaja gipang made from rice that is served without preservatives. The process of making jaja gipang is still classified as traditional, which is still using a wick stove. The ingredients used in making jaja gipang is rice, sugar, and coconut oil. The manufacture of jaja gipang, from the production process to the packaging, is done manually using muscle power and is done monotonously. The production process starts at 09.00 WITA, preparing equipment such as a frying pan, stirrer, rice that has been developed, sugar, oil, sentir, plastic, ruler, and knife. The manufacturing process begins by mixing rice, oil, and sugar from 09.15 am to 09.30 am with a standing position and a bent work attitude. The mixed dough is poured into the mold for 20 minutes of grinding in a standing and bending position. The tool used to press and grind is made from pipe, the snacks are cut to size using a ruler for 10 minutes. Ummi, et al (2017) stated that the need for gipang cake in the community is greatly increased because it is used as a snack or snack
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