The Influence of Competence and Work Culture on the Performance of Nutritionists at SPPG in Way Kanan Regency

Annes Tasya Sari Mahkota; Agus Purnomo

doi:10.63922/ijevss.v5i03.6115

Annes Tasya Sari Mahkota Universitas Bandar Lampung, Indonesia
Agus Purnomo Universitas Bandar Lampung, Indonesia

DOI: https://doi.org/10.63922/ijevss.v5i03.6115

Keywords: competence, work culture, employee performance, nutritionists, Nutrition Fulfillment Service Unit, Free Nutritious Meal Program

Abstract

This study examines the effects of competence and work culture on the performance of nutritionists at the Nutrition Fulfillment Service Unit (SPPG) in Way Kanan Regency. The study was motivated by the need for competent human resources and a supportive work environment to strengthen the implementation of the Free Nutritious Meal (MBG) Program. A quantitative approach with a survey method was employed. The research population comprised 53 nutritionists, all of whom were included as respondents using a saturated sampling technique. Data were collected through questionnaires and analyzed using multiple linear regression after fulfilling the requirements of validity, reliability, and classical assumption tests. The findings demonstrate that competence has a positive and significant effect on employee performance, as indicated by a t-value of 4.856 and a significance level of 0.000. Work culture also exerts a positive and significant effect on employee performance, with a t-value of 4.914 and a significance level of 0.000. Furthermore, competence and work culture simultaneously have a positive and significant effect on employee performance, as demonstrated by an F-value of 71.152 with a significance level of 0.000. The coefficient of determination (R²) of 0.675 indicates that competence and work culture collectively explain 67.5% of the variation in employee performance, while the remaining 32.5% is attributable to other factors not examined in this study. These findings indicate that strengthening professional capabilities needs to be accompanied by the development of a work culture emphasizing discipline, responsibility, integrity, professionalism, and teamwork. Continuous competency development through training and professional certification, combined with efforts to strengthen a positive work culture, is expected to improve nutritionists’ performance and contribute to the successful implementation of the Free Nutritious Meal Program in Way Kanan Regency.

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