Abstract
Kansei’s physiological measurement were pursued in 4 (four) production systems of small-medium sized enterprises in in Special Region of Yogyakarta (DIY), Indonesia. These SMEs produces indigenous food product of Bakpia, Cracker, Fish chips and Tempe. Profile of Mood States (POMS) was used as the verbal parameter to measure Total Mood Disturbance (TMD). Heart rate was used as the non-verbal parameter. The measurement was pursued in daily check-in before working and check-out after working. The research results indicated TMD and heart rate are sensible to measure physiological response to workplace environmental parameters. Workplace environment has greater impact to the sensibility of worker mood and heart rate in Bakpia and Tempe’s SMEs, while it has less impact in Cracker and Fish Chips’s SMEs.
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