Determinan Produktivitas Kerja UMKM:Peran K3 dan Lingkungan Kerja Seblak Kering Kencur Bojongasih Tasikmalaya

Abstract

Produktivitas kerja merupakan indikator utama keberhasilan pengelolaan sumber daya manusia pada Usaha Mikro, Kecil, dan Menengah (UMKM), termasuk sektor kuliner yang kerap menghadapi kendala Keselamatan dan Kesehatan Kerja (K3) serta lingkungan kerja yang kurang kondusif. Penelitian ini bertujuan menguji pengaruh K3 dan lingkungan kerja terhadap produktivitas karyawan di CV Seblak Kering Kencur Bojongasih, Kabupaten Tasikmalaya, yang menghadapi masalah sirkulasi udara buruk, suhu ruang ekstrem, pencahayaan redup, serta kepatuhan penggunaan Alat Pelindung Diri (APD) yang masih rendah, berkisar 25 persen hingga 62,5 persen. Pendekatan kuantitatif asosiatif digunakan dengan teknik total sampling terhadap 65 karyawan. Data dikumpulkan melalui kuesioner elektronik berskala Likert lima poin dan dianalisis menggunakan regresi linear berganda dengan bantuan SPSS versi 23. Hasil pengujian parsial menunjukkan K3 berkontribusi signifikan terhadap produktivitas karyawan, demikian pula variabel lingkungan kerja. Secara simultan, kedua variabel tersebut berkontribusi signifikan terhadap produktivitas karyawan dengan kemampuan menjelaskan varians sebesar 72,4 persen. Temuan sementara ini mengindikasikan bahwa peningkatan produktivitas karyawan pada UMKM sektor kuliner dapat diupayakan melalui penerapan kebijakan yang tepat, meliputi sistem penghargaan dan sanksi untuk meningkatkan kepatuhan penggunaan APD, perbaikan sistem ventilasi, serta penataan pencahayaan yang lebih baik di area produksi.

Work productivity is a fundamental indicator for measuring the success of human resource management in Micro, Small, and Medium Enterprises (MSMEs). This research aimed to examine the impact of Occupational Safety and Health (OHS) and work environment conditions on employee output at CV Seblak Kering Kencur Bojongasih in Tasikmalaya Regency. This business entity faces crucial challenges such as poor air circulation during the frying process, extreme room temperatures, and dim lighting in the manufacturing area. Furthermore, employee compliance with Personal Protective Equipment (PPE) is relatively low, ranging from 25% to 62.5%. A quantitative approach with an associative design was employed in this research. Using a saturated sampling technique (total sampling), the entire employee population, totaling 65, was included. The data collection instrument utilized an electronic questionnaire based on a 5-point Likert scale, which was then estimated through multiple linear regression analysis using SPSS version 23 software. Empirically, partial testing showed that OHS significantly contributed to increased productivity, with a t-value of 3.271 and a p-value of 0.002. Similar results were also found in the work environment variable, which was proven to contribute well and was statistically significant with a t-value of 3.198 and p-value of 0.002. Simultaneously, both variables had a significant influence on employee work efficiency, as indicated by an F-value of 81.508 and p-value of 0.000, with the ability to explain the variance of 72.4% (R² = 0.724). Based on these findings, improving employee performance in the culinary sector of MSMEs can be achieved through the implementation of appropriate policies. These efforts include the implementation of a reward and punishment system to increase compliance with the use of personal protective equipment (PPE), improvements to the ventilation system, and better lighting arrangements in production areas.