Kebiasaan Sarapan Hubungannya dengan Produktivitas Kerja Karyawan PT. Samick Indonesia

Abstract

The objective of this research is to analyze the relationship between breakfast habits with the employees productivity of PT. Samick Indonesia. This research used cross sectional study design, and the method was observational survey. Breakfast could contribute energy, protein, iron (Fe), vitamin A, and vitamin C to the total intake as follows 12.47%, 13.19%, 24.44%, 20.00% and 3.01%. The average of nutrient intake from breakfast for energy 321±141 kcal/day, protein 8.02±4.51 gram/day, iron (Fe) 4.00±1.49 mg/day, vitamin A 114.38±129.38 RE/day, and vitamin C 2.59±5.34 mg/day. The result showed that sample who always breakfast is equal to 80.4%, but 56.5% of the sample who did the breakfast does not meet the productivity targets. This study showed that there was no significant relationship (p>0.05) between breakfast habits and employees productivity. But, there was significant (p<0.05, r=0.266) relationship between nutritional status and employees productivity. It’s shown by 23.9% with normal nutritional status meet the productivity targets. It is concluded that the breakfast habits of employees at PT. Samick Indonesia not yet showed work productivity is good, because the quality and the contribution of nutrients intake consumed at breakfast does not meet the needs of iron (Fe), vitamin A, vitamin C and specifically for the needs of energy and protein 20-25% and 15-25% of the total daily energy and protein required respectively (Depkes RI 2009). Finally, it is strongly advised for employees at PT. Samick Indonesia to improve the quality of nutrients intake consumed at breakfast, so that they can improve the work employees productivity and reach their intented target.