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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
A. A. P. Agung Suryawan Wiranatha
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Penerapan Metode Kano Untuk Meningkatkan Kualitas Produk Dan Layanan Di Rumah Makan Baksoka Alexander Sitanggang; A. A. P. Agung Suryawan Wiranatha; I Ketut Satriawan
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.p03

Abstract

Improving the quality of products and services is a major factor in increasing customer satisfaction. To be able to survive in competition with other restaurants, the Baksoka restaurant needs to improve the quality of its products and services. The purpose of this research are to determine the attributes that can affect consumer satisfaction with the quality of products and services, and measure the level of attributes that affect consumer satisfaction with the quality of products and services provided by the Baksoka restaurant. This research was conducted by distributing 93 questionnaires to Baksoka restaurant consumers, using 13 product quality attributes and 17 service quality attributes. The data is processed using the Kano method, where the analysis of product quality and service quality attributes uses the If Better Than and If Worse Than formulas. The results showed that for product quality, the durability attribute of high-quality packaging received a value of If better than 0.80 which is close to 1 (better), and the attribute of timely completion of the product received a value of If worse than -0.62 which means close to -1 (worse). For service quality, the attribute of the waiter being able to answer customer questions about available products gets a value of If better than 0.88 which is close to a value of 1 (better), and attributes of presentation and fast service get a value If worse than -0.57. which is close to -1 (worse).
Analisis Nilai Tambah Dan Penentuan Prioritas Produksi Produk Kopi Di Arca Coffee Kintamani Bangli Vera Wati Situmeang; I Ketut Satriawan; A. A. P. Agung Suryawan Wiranatha
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.p14

Abstract

The purpose of this study were to calculate the added value generated in the processing of coffee products at Arca Coffee and determine production priorities in the processing of coffee products at Arca Coffee. This study used the Hayami method to analyze added value. Demand forecasting used the moving average method, exponential smoothing method, trend project method (linear trend) as well as Mean Absolute Deviation (MAD) and Mean Absolute Percentage Error (MAPE) to calculate the error value in the forecasting method used to determine the best forecasting method. The results showed that the added value generated in the processing of natural coffee bean products, honey coffee beans, and whole washed coffee beans at Arca Coffee respectively was Rp 9,200/kg, Rp 9,100/kg, and Rp 8,000/kg with successive value-added ratios of 40.00%, 39.57%, and 36.36% and the priority of production in processing coffee products at Arca Coffee was full washed coffee beans respectively, honey coffee beans, and natural coffee beans.
Co-Authors Alexander Sitanggang I Ketut Satriawan Vera Wati Situmeang