Article Per Year (5 Year)
p-Index From 2021 - 2026
0.778
P-Index
This Author published in this journals
All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
C. A. Bayu Sadyasmara
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Layanan Pada Mie Gacoan Jimbaran Kabupaten Badung Bali Asma Wati; A. A. P. A. Suryawan Wiranatha; C. A. Bayu Sadyasmara
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.p07

Abstract

Mie Gacoan is a culinary business that is currently experiencing development, especially in the Bali area. This situation makes the manager of Mie Gacoan have to choose a suitable strategy to be able to survive with competitors. The objective of this study was to determine the quality attributes of products and services that are considered important, to analyze the level of conformity of expectations or overall consumer satisfaction with the quality of products and services, and to determine the attributes that need to be given priority in order to maintain and increase consumer satisfaction. The methods used are Importance Performance Analysis (IPA) and Customer Satisfaction Index (CSI). The sampling technique in this study was purposive sampling. The results showed that the attribute of the highest degree of conformity in product quality was the variety of the beverage menu by 101.21% and the attribute of the lowest degree of conformity was the level of food maturity of 86.22%. The attributes of the highest degree of conformity to the quality of service are toilet cleanliness by 98.36% and neat appearance of employees with a degree of conformity of 98.26%. While the lowest attribute is the timeliness of presentation of 83.29%. The attributes that must be prioritized are the attributes contained in quadrant A, namely the level of maturity of food and beverage taste for product quality, while the attributes of service quality are punctuality of serving, speed of employees in serving consumers and cashier's agility in serving consumers. The CSI results showed that all attributes of product and service quality were considered very important by consumers with an average number of mean important score values greater than 4.20 and a consumer satisfaction rate of 81.65% with the category of very satisfied for product quality and 79.21% with the category of satisfied for service quality.
Analisis Hubungan Gaya Kepemimpinan Dengan Kepuasan Kerja Melalui Motivasi Dan Fasilitas Kerja Di Pt. Nutrifood Indonesia Area Indonesia Timur A. G. Akbar Dzulkarnain; A. A. P. A. Suryawan Wiranatha; C. A. Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): Desember
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.i04.p02

Abstract

Competition in the industrial world in the era of the industrial revolution 4.0 is very tight and competitive, including in FMCG (Fast Moving Consumer Goods) companies. PT Nutrifood Indonesia is one of the largest FMCG companies in Indonesia. In an effort to increase good and quality human resources to increase company success, it must also be balanced with the formation of a leadership style, providing motivation and good work facilities so as to produce employee job satisfaction. The purpose of this study was conducted to determine whether leadership style can affect job satisfaction, work motivation and work facilities, whether work motivation can affect job satisfaction and whether work facilities can affect employee job satisfaction. This research is a path analysis research using a questionnaire given to 58 respondents. The data were analyzed using statistical analysis with Smart PLS 3 software. The results of this study found: (i) Leadership style has a significant effect on work motivation by 62.4%; (ii) Leadership style has a significant effect on work facilities by 40.1%; (iii) Leadership style has a significant effect on job satisfaction by 80.0%; (iv) Work motivation has no significant effect on job satisfaction; and (v) Work facilities have a significant effect on job satisfaction.
Model Dinamik Pengelolaan Limbah Minyak Goreng Bekas Di Kota Denpasar Deria Wahyuni; I. K. Satriawan; C. A. Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p06

Abstract

Waste cooking oil (WCO) is oil that has been used for frying more than three times, so it is classified as dangerous, which can endanger human health and also have a negative impact on the environment. The city of Denpasar every month produces approximately 604,629 liters/month of waste cooking oil. Until now, it has not been clearly managed. WCO, if appropriately managed, will be potential because it can be processed into products and provide added economic value. This research aims to analyze the potential of WCO management in Denpasar City and develop a design model for WCO management in Denpasar City. This research was conducted using a dynamic system approach, and system simulations were carried out from 2020 to 2030. The development of a dynamic model of WCO utilizes secondary and primary data. The simulation results show the factors that influence the model's behavior, namely the supply of household WCO, the supply of non-household WCO, and waste treatment technology. The simulation results on existing conditions in 2030 show that the stock of waste cooking oil cannot meet the demand for waste cooking oil. Based on the simulation results of several scenarios, alternative policy recommendations that follow the objectives are scenario 4 (combined scenarios), which can produce a supply of used cooking oil of 229,897.75 liters in 2025 and increase to 253,348.94 liters in 2030.
Analisis Pengaruh Kualitas Produk Dan Pelayanan Terhadap Kepuasan Konsumen Dengan Metode Importance Perfomance Analysis (Study Kasus Di Gogo Fried Chiken, Denpasar I G. N. Aditya Gunawan; A. A. P. A. Suryawan Wiranatha; C. A. Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
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.2022.v10.i04.p05

Abstract

Fast food is food that is provided fast and practical. This is supported by the development of an increasingly modern era which causes changes in people's lifestyle to be quite significant. so that the percentage of expenditure on ready-to-eat meals is higher than the percentage of raw materials. This study aims to measure the level of importance and performance of product and service quality on customer satisfaction. From the results of the attribute assessment of the level of importance and performance of consumer satisfaction, it will be known that the product and service attributes are still unable to provide satisfaction to consumers and provide improvement solutions. This research was conducted at Gogo Fried Chicken, which is one of the actors in the fast-food culinary business that can maintain service quality towards customer satisfaction so that customer interest does not decrease. The sample used was 94 respondents using purposive sampling method. Data obtained by distributing questionnaires to respondents directly. This research uses the Importance Performance Analysis method. The results showed that the attribute that had the highest level of customer satisfaction for product quality was the use of social media with an average score 122.49% and the lowest level of satisfaction was the beverage menu variant with an average score 66.51%. Meanwhile, the highest level of customer satisfaction with service quality is employee understanding of the willingness / desires of consumers with an average score 128.48%, and the lowest level of satisfaction is the availability of parking wifi 61.03%. For product quality performance, the variable with the highest score was the taste of food and the lowest score was the drink menu variant. For the sake of product quality, the most important variables are menu variants and food taste. The variable that needs to be prioritized for improvement is the availability of parking space, where the lack of parking space can lead to wasted time and energy for consumers looking for parking lots to park their vehicles, thereby reducing consumer interest.
Co-Authors A. A. P. A. Suryawan Wiranatha A. G. Akbar Dzulkarnain Asma Wati Deria Wahyuni I G. N. Aditya Gunawan I. K. Satriawan