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The Influence of Work Motivation and Work Environment on the Productivity of Health Workers at Samaritan Palu Hospital Oswar Irfan; Rukhayati; Kadir, Haris Abd.
International Journal of Health, Economics, and Social Sciences (IJHESS) Vol. 8 No. 2: April 2026
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/ijhess.v8i2.10935

Abstract

This study aims to analyze the effect of work motivation and work environment on the productivity of healthcare workers at Rumah Samaritan Palu Hospital. The research employed a quantitative approach using a survey method involving 149 respondents. Data were collected through questionnaires, while data analysis was conducted using multiple linear regression with the assistance of SPSS, including t-test and F-test. The results indicate that partially, work motivation has a significant effect on the productivity of healthcare workers with a t-value of -2.172 and a significance level of 0.031, but it shows a negative relationship. Meanwhile, the work environment has a significant and dominant effect on productivity with a t-value of 22.153 and a significance level of 0.000. Simultaneously, work motivation and work environment have a significant effect on the productivity of healthcare workers with an F-value of 512.703 and a significance level of 0.000. The conclusion of this study reveals that the work environment is the main factor in improving the productivity of healthcare workers, while work motivation needs to be properly managed to avoid negative impacts on productivity.
Pemberdayaan Masyarakat Melalui Pengembangan Usaha Kuliner Dalam Meningkatkan Pendapatan Asli Daerah Di Kecamatan Parigi Tengah Awaludin; Supriadi, Ali; Guasmin; yusuf, Dikcy; Rukhayati
Sambulu Gana : Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2026): Mei 2026
Publisher : Lembaga Penelitian dan Pengabdian Pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/sambulu_gana.v5i2.10943

Abstract

The development of culinary businesses based on Micro, Small, and Medium Enterprises (MSMEs) plays a strategic role in improving community welfare and contributing to Regional Original Income (PAD). This community service activity was conducted in the Sail Tomini area, Parigi Tengah District, Parigi Moutong Regency, Central Sulawesi Province, involving 30 participants from six villages. The objective of this activity was to identify culinary product types, packaging styles, and sales revenues, as well as to encourage the empowerment of entrepreneurs through the use of local raw materials. The methods used included site surveys, outreach, outreach, training, and mentoring. The results of the activity indicated that the community had developed various culinary businesses, such as yellow rice (nasi kuning), food stalls, various fried foods, meatballs, gado-gado (traditional Indonesian salad), beverages, and processed products such as chips and traditional cakes, reflecting the local economic potential. However, entrepreneurs still face challenges in business management, packaging innovation, and marketing strategies. Through training and mentoring, participants' knowledge and skills in business management, including financial record keeping, pricing, and social media utilization, improved. This activity has a positive impact on community empowerment and has the potential to increase income and contribute to local revenue (PAD) in Parigi Tengah District.