THE EFFECT OF NUMBER OF WORKERS AND WORK MOTIVATION ON BREAD QUALITY SHUN CHEN FOOD INDUSTRY CO., LTD. AT TAIWAN
DOI:
https://doi.org/10.47701/htqbew92Keywords:
Number of Workers;, Work Motivation, Bread Quality, Shun Chen BakeryAbstract
This study aims to determine the effect of the number of
workers and work motivation on bread quality in the
company under study. This research uses a quantitative
approach with multiple linear regression analysis using SPSS
software. Data were collected through questionnaires using
a Likert scale. The results show that the number of workers
and work motivation simultaneously have a significant
effect on bread quality with a significance value of 0.010 <
0.05. Partially, the number of workers has a significant
effect on bread quality with a significance value of 0.048 <
0.05, and work motivation also has a significant effect with
a significance value of 0.039 < 0.05. The correlation
coefficient (R) value of 0.857 indicates a very strong
relationship between independent and dependent
variables. The coefficient of determination (R Square) of
0.734 shows that 73.4% of bread quality is influenced by the
number of workers and work motivation, while the
remaining 26.6% is influenced by other variables.
References
Alivia, F., & Iriani, I. (2023). Impact of Skills and Work Experience on Employees
Productivity at Bakery MSMEs in Bangkalan District. International Conference on
Economy , Management , and Business ( IC-EMBus ), 1, 444–454.
Anang, P., & Vivi, A. K. (2025). Pengaruh Disiplin Kerja dan Pelatihan Kerja terhadap
Kinerja Karyawan pada PT Altrak 1978 Jakarta Selatan. AMANAH : Jurnal Ilmiah
Ilmu Manajemen, 3(1), 35–43. https://doi.org/10.70451/amanah.v3i1.166
Anthony, F. L., & Daniel, S. (2023). The relationship between employee motivation and
work performance in a manufacturing and retail foodservice organisation. 930–950.
https://doi.org/https://doi.org/10.1080/15378020.2023.2214069
Fitri, T. Z., Dani, R., Putra, E., Foci, N. A., Yasin, M., & Munanda, M. A. (2025). Analysis
of Bread Production Quality at SMEs Industry using Statistical Process Control
(SPC). Journal of Engineering Science and Technology Management, 5(2), 2828–7886. https://doi.org/10.31004/jestm.v5i2.281
Irysad, F. R., Kemala, L. P., Olivia, N. A. R., & Aprianti, S. N. (2024). Analisis Strategi
Perencanaan Tenaga Kerja Untuk Meningkatkan Efisiensi Dan Produktivitas
Dalam Organisasi. 4, 3328–3333.
Nugraha, S. A., Jubaidi, & Sandayani, K. R. (2025). Pengaruh Motivasi Kerja Dan Gaya
Kepemimpinan Terhadap Universitas Muhammadiyah Kalimantan Timur ,
Indonesia. 5(November), 42–53.
Nurrobbil, D. I., & Roder, K. (2024). Application Of Six Sigma Method To Reduce Defect
Rate In. 5(2), 39–44.
Prabowo, R. A., & Satar, I. (2022). Evaluation of Bakery Product Defect at PT . ABC
Lampung. 3(2), 76–80.
Putra, B. P., & Sunarsih, D. (2023). Pengaruh Komunikasi dan Disiplin Kerja terhadap
Kinerja Karyawan PT. Mackessen Indonesia. Lensa Ilmiah: Jurnal Manajemen Dan
Sumberdaya, 2(1), 7–12. https://doi.org/10.54371/jms.v2i1.265
Susilawati, L., Nugroho, M. T., & Wahyuni, S. (2025). Pengaruh Beban Kerja terhadap
Kinerja Karyawan. 4, 1–12.
Wolter, U. I., Lisbeth, M., & Indrie, P. (2022). Pengaruh Kualitas Bahan Baku, Proses
Produksi Dan Kualitas Tenaga Kerja Terhadap Kualitas Produk Pada PT. Cavaron
Global Lembean. 10(2):407.
