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I Ketut Satriawan
Udayana University
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Analisis Produktivitas Produksi Kerupuk Kulit Ikan Tuna UD. Putra Susila Menggunakan Objective Matrix (OMAX) Debby Margareth Simanjuntak; I Ketut Satriawan; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p06

Abstract

UD. Putra Susila tuna fish skin crackers specializes in producing tuna fish skin. In its activities, it is constrained by fluctuations in the supply of tuna fish skin raw materials which depend on the season, thus affecting overall productivity. The study aims to measure the value of productivity, analyze the value of cracker production ratio and develop recommendations for improving the value or target productivity of tuna fish skin crackers production at UD. Putra Susila from July to December 2023. The method used to measure company productivity is Objective Matrix (OMAX). There are 4 ratios that are adjusted to the company's conditions using efficiency criteria. The highest peak of the productivity value of tuna fish skin crackers production was in August 2023 with a productivity index value of 489.9%, the lowest value is in November 2023 at 175%. Analysis of the productivity ratio of tuna fish skin crackers gets the highest value in ratio 2 (the ratio of LPG gas usage costs to product value) at 495.64%, while the lowest productivity value was in ratio 4 (the ratio of the number of employees to product value) at 360.87%. Productivity improvement proposals that can be given are reducing employee working hours to 95 hours, saving LPG gas to Rp 4,130,429.76, optimizing raw materials to Rp 8,702,896.77, and maintaining the number of production employees as many as 7 people
Analisis Brand Switching Produk Minuman Boba di Lingkungan Kampus Udayana Bukit Jimbaran Jocelyn Natania Zendrato; Cokorda Anom Bayu Sadyasmara; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p07

Abstract

Boba drinks have become very popular among young people since 2019. This study aims to determine the characteristics of consumers of boba drink products, especially students of Udayana University in Bukit Jimbaran, to analyze brand switching from several boba drink brands over the next five years, and to determine the long-term market share balance of these boba drink brands. This research was conducted through direct surveys at Chatime, Xiboba, and Mixue in Bukit Jimbaran. The sample was determined using purposive sampling method, data collection was conducted through questionnaires, and the sample size was calculated using Lemeshow’s formula amounting to 100 respondents. The data analysis method was performed using the Markov Chain method with the assistance of POM-QM software. The results indicate that the characteristics of respondents consuming boba drink products are predominantly females aged 18-24 years, with monthly spending on snacks ranging between IDR 100,000 – IDR 299,000, and an average boba drink consumption of once a month. Respondents obtain information about boba drink brands through social media and purchase boba products spontaneously without prior planning based on their own initiative. The market share of boba drink products in the first period was led by Chatime, with a market share of 47%, followed by Mixue (41%), and Xiboba (12%). In the second period, Chatime increased to 47,2%, Mixue (43,6%) and Xiboba decreased to 9,21%. In the third period and beyond, changes in market share occurred among the brands, and by the fifth period, Chatime’s market share increased to 48,6%, while Xiboba secreased to 9,46% and Mixue (41,9%). The equilibrium point is predicted to be reached in the fifth period, with Chatime holding a market share of 48,6%, Xiboba (9,5%), and Mixue (41,9%).
Analisis Swot Dan Penerapan Model Bisnis Kanvas Dalam Strategipengembangan Usaha Speed Coffee, Tegalalang, Kabupaten Gianyar I Putu Meidyka Parstya Saputra; I Ketut Satriawan; Dewa Ayu Anom Yuarini
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.p12

Abstract

Speed Coffee was established during the Covid-19 pandemic in March 2021. As a result of the dynamic challenges and increasing competition in the current economic recovery, Speed Coffee needs alternative strategies and business model mapping. This research aims to identify internal and external factors using SWOT analysis, formulate alternative strategies, and apply the canvas business model to support business development. The results showed that Speed Coffee is positioned in quadrant I, which supports aggressive strategies such as market penetration by expanding market share through marketing/promotion efforts, improving services to retain and attract new customers, and innovating in product development. In the canvas business model, several developments were made on the 9 elements, including adding culinary/coffee enthusiasts, tourists, and public figures (customer segments), providing coffee education (value propositions), partnering with nearby small and medium-sized enterprises, villas, or homestays to increase sales conversion and revenue (channels), providing discounts and coupons to increase customer purchases (customer relationships), recommending a consignment system to expand the marketing area (revenue streams), increasing the number of employees and conducting capacity building through training employees and developing the menu (key resources). In key activities, making and formulating written SOPs and conducting maximum work briefings and evaluations for employees. Joint venture activities include capital investment partnerships (key partnerships), budgeting and determining promotion costs and business development costs (cost structure).
Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Layanan Pada Food Court Opa Kumis Menggunakan Metode Importance Performance Analysis Jeckson Pardomuan Marpaung; Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
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.i03.p01

Abstract

The purpose of this study were to determine (i) the attributes that are considered important by consumers in order to achieve customer satisfaction, (ii) the level of customer satisfaction on products and services quality, and (iii) the attributes that need to be improved to provide a better customer satisfaction. Research was conducted at the Opa Kumis Jimbaran Food Court. Data was obtained through questionnaires that filled in by 100 respondents. This study used the Importance Performance Analysis (IPA). The results showed that the attribute that had the highest level of product satisfaction was the price (100.47%) while the lowest was other product offerings (88.16%). The attribute that has the highest level of service satisfaction was a comfortable interior design and a safe parking space (100.23%) while the lowest was the waiter's understanding of consumer requests (85.14%). Attributes that need to be improved in terms of products are the menu prices offered are affordable, the food prices are in accordance with the portions, the decorations on the dishes provided are attractive, the sambal/sauce and soy sauce are always available, and the food menu offered is always available. Meanwhile, in terms of service, the waiters look neat, the interior and exterior designs are comfortable and safe, the alertness of the waiters to clean the finished consumer tables.
Kepuasan Konsumen Sebagai Variabel Mediasi Hubungan Influencer Dan Kualitas Produk Terhadap Minat Beli Ulang Tender Care Protecting Balm Gek Nanda Putri Dana Asih; I Ketut Satriawan; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
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.i03.p08

Abstract

Various kinds of lip care brands circulating in Indonesia make companies have to be competitve and always up date so that these products continue to be in demand by consumer.. The purpose is todetermine the effect of influencers and product quality on repurchasing intention of Tender Care Protecting Balm through consumer satisfaction. Samples were take by purposve sampling method and data collection was carried out by giving questionnaires to 85 respondents. The data analysis method was carried out using structural equation modeling (SEM). The results showed that consumer satisfaction as a mediating variable was influenced by influencers with an influence of 0.9%, product quality with a direct influence of 88.3%. Repurchase intention is influenced by influencers with an influence of 36%, product quality with a direct influence of 26.8%, consumer satisfaction with a direct influence of 32.4%. Consumers satisfaction has no effect on repurchase intention, so that consumer satisfaction cannot mediate th effect of influencers and product quality on repurchasing intention of Tender Care Protecting Balm
Analisis Produktivitas Produksi Keripik Tempe “Sagu” Ud. Arya Putra Surabaya Dengan Menggunakan Metode Objective Matrix (Omax) Natasya Damariandini,; Bambang Admadi Harsojuwono; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
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.i03.p11

Abstract

“Sago” tempeh chips are a soy-based snack. UD. Arya Putra is one of the “sago” tempeh chipsproducers in East Java. Productivity measurement is carried out as an effort to evaluate existingproductivity within the company s that the company can develop optimal production targets. TheObjective Matrix (OMAX) method is used to measure the productivity of UD. Arya Putra's “sago”tempeh chip production using 3 criteria, namely efficiency, effectiveness and inferential. The highestpeak of productivity value of “sago” tempeh chips production by UD. Arya Putra was found in August2022 with a productivity index value of 382.9 % and the lowest peak was found in July 2022 with aproductivity index value of 197.6 %. Analysis of the productivity ratio of “sago ” tempeh chips fromUD. Arya Putra who got the highest productivity value, namely ratio 2 (The total value of the productproduced is compared to the total cost of LPG usage) worth 384.1 while the lowest productivity valuewas ratio 6 (Total hours of machine maintenance compared to the total hours of normal machineoperation) worth 231 ,7. Proposals for improving productivity that can be given are reducingemployee working hours to 191 hours, saving LPG gas to Rp. 5,020,062, optimizing the use of rawmaterials to Rp. 19,824,116 increasing the value of the products produced to Rp. 150,659,134 andoptimizing machine working hours to 74 hours per month.
Co-Authors Agung Suryawan Wiranatha Bambang Admadi Harsojuwono Cokorda Anom Bayu Sadyasmara Debby Margareth Simanjuntak DEWA AYU ANOM YUARINI Gek Nanda Putri Dana Asih I Putu Meidyka Parstya Saputra Jeckson Pardomuan Marpaung Jocelyn Natania Zendrato Lutfi Suhendra Natasya Damariandini,