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All Journal Apollo: Journal of Tourism and Business Jurnal Ilmiah Pertanian dan Peternakan
Timotius Agus Rachmat
Universitas Podomoro, Jakarta, Indonesia
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences

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Adapting Human Factor toward Well-Being and Performance: A Case Study of Ergonomics on Hybrid Work Environment Samuel PD Anantadjaya; Timotius Agus Rachmat; Irma M Nawangwulan; DC Ethan Samuel; Pramudhio RA Widyatmoko; Waraney Dendeng; Daniella CE Samuel
Apollo: Journal of Tourism and Business Vol. 4 No. 2 (2026): May 2026
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/apollo.v4i2.502

Abstract

This qualitative literature-based study explores the application of ergonomics, also known as human factors engineering, in contemporary hybrid work environments to optimize employee well-being and performance. Drawing on a systematic thematic analysis of 52 peer-reviewed publications (2024–2025) using NVivo software, the research consolidates knowledge across the International Ergonomics Association’s 3 core domains: physical, cognitive, and organizational ergonomics. Findings reveal that hybrid work has intensified ergonomic risks: improvised home workstations frequently lead to musculoskeletal disorders and fatigue (physical domain); constant digital connectivity and poorly designed interfaces drive technostress, cognitive overload, and burnout (cognitive domain); while inadequate organizational policies, leadership support, and communication structures exacerbate disengagement and blurred work–life boundaries (organizational domain). Crucially, the domains are highly interdependent: physical discomfort amplifies cognitive load, organizational decisions shape both physical and cognitive demands, and holistic interventions addressing all three domains yield the strongest outcomes. Supported by visual and quantitative analyses (word clouds, tree-maps, cluster maps, and dendrograms), the study confirms that ergonomics in hybrid settings must move beyond isolated physical adjustments to become a strategic, integrated system. Organizations that embed supportive policies, provide tangible ergonomic resources, and foster a proactive ergonomic culture achieve measurable gains in employee health, engagement, retention, and productivity. The paper concludes with evidence-based recommendations for employers, employees, and future research, emphasizing that holistic ergonomics is no longer optional but a core driver of sustainable performance and organizational resilience in the era of hybrid work.
Experimental Research for the Production of “Butter Cookies” with Red Rice Flour Substitution Dedy Kurniawan; Sherren Lorenza; Jesslyn Frances; Timotius Agus Rachmat
Jurnal Ilmiah Pertanian dan Peternakan Vol 3 No 1 (2025): Juli
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jipper.v3i1.3055

Abstract

Purpose: This study aims to examine public acceptance of butter cookies made with a partial substitution of wheat flour using brown rice flour and to identify differences in sensory attributes, including texture, color, aroma, and taste, compared to conventional butter cookies. Methods: Method research employs a quantitative approach using hedonic tests and organoleptic tests. Data were collected through structured questionnaires distributed to the general public and expert panelists. The hedonic test was used to measure the level of consumer preference, while the organoleptic test evaluated sensory differences between conventional butter cookies and those substituted with brown rice flour. Result: The results of the hedonic test show that butter cookies made with brown rice flour are generally well-received by consumers, with a favorable preference level. Organoleptic testing reveals significant differences in some sensory attributes, while others show no significant variation compared to the conventional recipe. Conclusions: Butter cookies with brown rice flour substitution are acceptable to the public and have the potential to be developed as an alternative product. The substitution influences specific sensory characteristics, although not all attributes differ significantly from conventional butter cookies. Limitations: This study is limited by the number of panelists and the scope of sensory attributes analyzed. In addition, variations in substitution ratios and long-term consumer acceptance were not explored. Contributions: This study contributes to the development of food product innovation by providing empirical evidence on the sensory acceptance of brown rice flour as a partial substitute for wheat flour in butter cookies.
Co-Authors Daniella CE Samuel DC Ethan Samuel Dedy Kurniawan Irma M Nawangwulan Jesslyn Frances Pramudhio RA Widyatmoko Samuel PD Anantadjaya Sherren Lorenza Waraney Dendeng