Pengaruh Pengembangan Kompetensi Terhadap Keterlibatan Kerja Peserta Magang Pada Fase Awal
(Studi Kasus Di Start-Up Foodtech)
DOI:
https://doi.org/10.61104/alz.v4i1.3497Keywords:
Keterlibatan Kerja, Dukungan Pengembangan, Honeymoon Effect, Manajemen TalentaAbstract
Program magang merupakan sarana strategis bagi perusahaan untuk pengembangan talenta dan rekrutmen. Keterlibatan kerja (work engagement) peserta magang menjadi faktor kunci keberhasilan program, namun dinamikanya pada periode awal seringkali belum banyak dipahami. Penelitian ini bertujuan untuk menganalisis perubahan hubungan antara dukungan pengembangan yang dirasakan dengan tingkat keterlibatan kerja peserta magang di Start-up Foodtech. Menggunakan desain longitudinal singkat (dua gelombang), penelitian ini melakukan survei terhadap 14 peserta magang pada bulan pertama dan bulan ketiga program. Keterlibatan kerja diukur menggunakan Utrecht Work Engagement Scale-9 (UWES-9), dan dukungan pengembangan diukur melalui kuesioner persepsi dukungan atasan. Hasil pada gelombang pertama (bulan ke-1) menunjukkan tingkat keterlibatan kerja yang sangat tinggi (rerata 4.48), namun tidak ditemukan hubungan yang signifikan secara statistik dengan dukungan pengembangan (r = 0.237; p > 0.4). Temuan ini mengindikasikan adanya "efek bulan madu" (honeymoon effect), di mana keterlibatan awal lebih didorong oleh antusiasme dan adaptasi lingkungan. Penelitian ini menemukan bahwa hubungan antara kedua variabel muncul dan menguat secara signifikan pada gelombang kedua (bulan ke-3) seiring memudarnya honeymoon effect dan meningkatnya peran sumber daya kerja aktual.
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