Halal Food Industry In Indonesia: Evidence Of Employees Performance

Adinugraha, Hendri Hermawan and Sari, Nanda Kumala Retno and Rismawati, Shinta Dewi and Ma'shum, A.M. Hafidz and Ismanto, Kuat and Arwani, Agus and Devy, Happy Sista and Dzulfikar, Ahmad and Rohmah, Farida and Rosyada, Mohammad and Tamamudin, Tamamudin (2021) Halal Food Industry In Indonesia: Evidence Of Employees Performance. International Journal of Psychosocial Rehabilitation, 25 (2). pp. 526-550. ISSN 1475-7192

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Abstract

This research is motivated by a decrease in the performance of human resources in the Halal Food Industry in Indonesia, which indicates that the performance of the halal food industry in Indonesia is not optimal. By looking at this problem, researchers are directed to analyze models of improving employee performance through leadership, compensation, motivation and teamwork in the halal food industry in Indonesia. In this study, using a census technique, namely taking all X halal food company employees as representatives of the halal food industry in Indonesia as many as 161 people, 28 questionnaires in this study were declared damaged and unfit for testing, so in this study only 133 questionnaires were used. Questions are given using a questionnaire consisting of closed questions. Respondents’ answers to closed questions about the variables studied in this study were then analyzed using the SPSS program. The results showed that the independent variables, namely leadership, compensation, motivation and teamwork have the following effects: leadership has a positive and significant effect on employee performance; compensation has a positive and significant effect on employee performance; motivation has a positive and significant effect on employee performance; and teamwork has a positive and significant effect on employee performance.

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