THE EFFECT OF NUMBER OF WORKERS AND WORK MOTIVATION ON BREAD QUALITY SHUN CHEN FOOD INDUSTRY CO., LTD. AT TAIWAN

Arhinza Pramudhitya (Universitas Duta Bangsa Surakarta)
Setyo Rahyunanyto (Universitas Duta Bangsa Surakarta)
Retna Dewi Lestari (Universitas Duta Bangsa Surakarta)

Proceeding of International Conference Health, Science And Technology (ICOHETECH)
2026: Proceeding of the 7th International Conference Health, Science And Technology (ICOHETECH)

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.