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All Journal Proceeding of International Conference Health, Science And Technology (ICOHETECH)
Arhinza Pramudhitya
Universitas Duta Bangsa Surakarta
Computer Science & IT Decision Sciences, Operations Research & Management Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology

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THE EFFECT OF NUMBER OF WORKERS AND WORK MOTIVATION ON BREAD QUALITY SHUN CHEN FOOD INDUSTRY CO., LTD. AT TAIWAN Arhinza Pramudhitya; Setyo Rahyunanyto; Retna Dewi Lestari
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2026: Proceeding of the 7th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/htqbew92

Abstract

This study aims to determine the effect of the number ofworkers and work motivation on bread quality in thecompany under study. This research uses a quantitativeapproach with multiple linear regression analysis using SPSSsoftware. Data were collected through questionnaires usinga Likert scale. The results show that the number of workersand work motivation simultaneously have a significanteffect on bread quality with a significance value of 0.010 <0.05. Partially, the number of workers has a significanteffect on bread quality with a significance value of 0.048 <0.05, and work motivation also has a significant effect witha significance value of 0.039 < 0.05. The correlationcoefficient (R) value of 0.857 indicates a very strongrelationship between independent and dependentvariables. The coefficient of determination (R Square) of0.734 shows that 73.4% of bread quality is influenced by thenumber of workers and work motivation, while theremaining 26.6% is influenced by other variables.
Co-Authors Retna Dewi Lestari Setyo Rahyunanyto