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I Wayan Gede Sedana Yoga
Udayana University
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Perencanaan Persediaan Bahan Baku Fresh Fruit Pada PT. XYX Unit Denpasar Agnes Simbolon; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p12

Abstract

PT. XYZ is one company that has produced food for airlines. The production process will run if there is an inventory of raw materials to be used. The purpose of this research is to find out which types of fresh fruit raw materials have the highest demand, to know the planning and calculation of raw material supplies, to know the safety stock and reorder points for raw materials at PT. XYZ Unit Denpasar. Data collection methods in this research are literature studies, interviews, observations, field practice and data from companies in collecting primary and secondary data. The analytical tools used are SAP and Microsoft Excel applications using the Economic Order Quantity (EOQ) and Re Order Point (ROP) methods. By using this method, the raw material for fresh fruit is watermelon with optimal quantity results of 375 Kg for seven orders, pineapple fruit 443 Kg for nine orders, while papaya fruit 392 Kg for eight orders. Through the calculation of Safety Stock and Re Order Point, for fresh fruit raw materials that have the highest safety stock based on historical demand, namely papaya fruit has a Safety Stock of 139 and a Re Order Point of 161, pineapple has a Safety Stock of 129 and a Re Order Point of 155, and Watermelon has a Safety Stock of 74 and a Re Order Point of 94.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Layanan Pada Cafe Gumi Cookies Vudia Miranda; I Wayan Gede Sedana Yoga; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i01.p04

Abstract

The purpose of this research is to find out the product and service attributes that are considered im-portant by Cafe Gumi Cookies consumers, to know the product and service attributes that need priority from Cafe Gumi Cookies and to determine the level of conformity of consumer expectations and satisfaction with the quality of products and services at Cafe Gumi Cookies. The methods used in this research are Importance Performance Analysis (IPA) and Customer Satisfaction Index (CSI). Data were obtained by distributing questionnaires to 86 respondents as a result of sampling using purposive sampling. The results showed that the attribute with the highest level of conformity in product quality was the texture of the food with a level of suitability of 101.43% and the attribute with the lowest level of conformity was the taste of the drink with a level of conformity of 89.51%. The attribute with the highest level of conformity in ser-vice quality is interior design with a level of conformity of 105.28% and the attribute with the lowest level of conformity is the cleanliness of the toilet with a level of conformity of 89.53%. very satisfied cat-egory and service quality of 85.77% with very satisfied category.
Analisis Nilai Tambah Kopi Bubuk Produksi Cv. Kopi Kak Dukuh Komang Eka Dana Suputra; I Wayan Gede Sedana Yoga; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p04

Abstract

Bali Province is one of the coffee producing regions in Indonesia, with a total production of 15,649 tons. There are three major coffee producing areas in Bali Province, namely Bangli Regency which produces 2,173 tons of coffee, most of which are in Kintamani District. Tabanan Regency produces 5,588 tons of coffee, most of which are in Pupuan District. Buleleng Regency produces 5,379 tons of robusta coffee and 1,114 tons of Arabica coffee, most of which are located in Banjar and Kubutambahan (Central Bureau of Statistics, 2021). The formation of added value is very important in the processing of coffee products because it can increase income for producers. A production that includes processing, delivery, and storage will result in added value, which is referred to as added value. CV. Kak Dukuh Coffee is a domestic company that works in the coffee business. This sector of the economy is responsible for converting green coffee beans into ground coffee. So that added value calculations may be done, this method adds value to coffee products. The purpose of this study was to determine the production process and the added value of coffee beans into ground coffee at CV. Dukuh Coffee. The method used to calculate the added value of coffee products is the Hayami method. According to the study's findings, the steps involved in producing ground coffee are sorting, weighing, roasting, cooling I, milling, cooling II, and packing. The added value of powdered Robusta coffee is Rp. 16,197/kg with a ratio of 34%, which is categorized as moderate, and the added value of mix coffee is Rp.53,833/kg with a ratio of 46%, which is regarded as relatively high
Analisis Nilai Tambah dan Kelayakan Finansial pada Usaha Produksi Extract Powder Kunyit Pande Ketut Raka Ariesta Putra; Sri Mulyani; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2020.v08.01.p08

Abstract

Turmeric extract powder was processed product of turmeric which were produced in powder form. This study aimed to determine the value added obtained in the process of producing extract powder, knowing the financial feasibility obtained from the productin process of turmeric into extract powder products. The financial feasibility study uses the calculation of profit and loss analysis, Net Present Value, Internal Rate of Return, Net B / C Ratio, Payback Period, and Break Event Point and Hayami method to determine the added value..The business of extract powder was feasible to obtain, and the Net Present Value was Rp. 290.897.909. The Internal Rate of Return of 13% showed that the rate of return was greater the specified Bank interest rate. Payback Period for 1 year 2 months and B/C Ratio of 1,68. The value added of extract powder obtained a value of Rp. 20.000 per kg, the income value added ratio was 57,14%. The sensitivity analysis scenario showed that both an increased in operational costs of 3%-6% and income decreased by 3%-6% resulting in positive NVP. Therefore, the turmeric extract powder business was feasible.
Co-Authors Agnes Simbolon Bambang Admadi Harsojuwono I Gusti Ayu Lani Triani Komang Eka Dana Suputra Pande Ketut Raka Ariesta Putra Sri Mulyani Vudia Miranda