Article Per Year (5 Year)
p-Index From 2021 - 2026
0.751
P-Index
This Author published in this journals
All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Wiranatha, Anak Agung Putu Agung Suryawan
Unknown Affiliation
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 
Strategi Pemasaran Produk Minuman Serai (Cymbopogon Citratus) Herbal di CV. Nadis Herbal, Badung, Bali Evarini, Ni Kadek; Wiranatha, Anak Agung Putu Agung Suryawan; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p04

Abstract

CV. Nadis Herbal is a company that produces serai (Cymbopogon citratus) herbal drink products in the Badung area. This research aims to analyze the conditions of internal factors (strengths and weaknesses) and external factors (opportunities and threats) of herbal drink products by CV. Nadis Herbal, to formulate alternative strategies that can be used in herbal drink products by CV. Nadis Herbal and to determine priorty alternatives to increase sales at CV. Nadis Herbal. The business development strategy uses SWOT analysis (Strength, Weakness, Opportunities and Threats) and is supported by quantitative analysis using the IFE, EFE, IE and QSPM matrices. The number of respondents in this study was 6 experts. Based on the research that has been carried out, the SWOT analysis formed the IFE and EFE matrices with scores of 2.73 and 2.60, indicating that the herbal drink company is in quadrant cell V (Hold and Maintain) in the IE matrix, then the SWOT matrix obtained six alternative strategies which were analyzed using the QSPM matrix as a decision. formulation of appropriate marketing strategies. So that a priority strategy is obtained based on the analysis, namely that Nadis Herbal can take advantage of its strengths in making high-quality herbal drink products to take advantage of the trend of healthy and natural drinks in increasing market potential with a total TAS score of 6.70.
Strategi Digital Marketing Dalam Meningkatkan Penjualan Di Goory Coffee And Eatery Dewi, Ni Luh Ayu Ciptasari; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana; Sadyasmara, Cokorda Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p04

Abstract

This study aims to identify key success factors, formulate strategic recommendations to increase sales, and evaluate the implementation results of digital marketing strategies at Goory Coffee and Eatery. Goory Coffee and Eatery faces challenges of fluctuating sales and suboptimal digital marketing strategies. Benchmarking was used to assess the effectiveness of the current digital marketing strategies. The RACE framework (Reach, Act, Convert, Engage) combined with SWOT analysis was employed to evaluate internal and external factors influencing digital marketing. Recommended strategies include enhancing the creativity of social media content, optimizing customer loyalty programs, and utilizing digital advertising more effectively. The findings indicate that marketing through Instagram and TikTok successfully increased audience reach and consumer engagement, contributing to a revenue increase of IDR 49,269,623 per month. However, challenges remain, such as the suboptimal repeat order strategy and the underutilization of paid advertisements (ads).
Analisis pengendalian kualitas produksi Calzone menggunakan metode Six Sigma dan Failure Mode Effect Analysis (FMEA) Pada PT. XYZ Dewantoro, I Made Benito Markus Lucky; Wiranatha, Anak Agung Putu Agung Suryawan; Suhendra, Lutfi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p09

Abstract

PT. XYZ, a company in the pastry and bakery industry, is facing production challenges with its calzone product, which had the highest defect rate at 1.01% out of 4,547 units produced in November 2024, leading to potential financial losses. This study aims to develop a quality control strategy using the Six Sigma method through the stages of Define, Measure, Analyze, and Improve, with the improvement stage utilizing the FMEA method to identify potential causes of defects and provide corrective strategies. The results show that the average sigma level for calzone products is 3.28, which is still far from the ideal level of six. The two main types of defects found are burnt products and incorrect shapes, each caused by different factors. The highest RPN of 210 is associated with the cause of machines not functioning properly. To address this issue, it is recommended that the company hire additional engineering staff to ensure proper machine operation and regular maintenance, as well as provide training for employees who lack understanding in the dough shaping process.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Layanan Pada Kedai Kadieu Di Kabupaten Badung Bali Musmi, Nurhayati; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
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.p04

Abstract

As a culinary company that has recently faced very tight competition, Kedai Kadieu has to decide how best to face its competitors. The aim of this research is to identify product and service quality attributes that are considered important by consumers, to find out the main priority attributes for improvement for consumer satisfaction. Apart from that, and knowing the level of consumer satisfaction with these attributes. The methods used are the IPA method and the CSI method. The technique for collecting data is using purposive sampling. The results of the research show that the attributes of drink consistency for each serving and suitability of food prices to portions and food quality are product quality attributes that are considered very important by Kedai Kadieu customers, the quality of service that is considered very important includes the cleanlines and tidines of the place, the patient attributes and calmness of employees in serving consumers, and the customer comfort attributes while at Kedai Kadieu. The priority attributes for improvement in product quality are the taste of food and consistency of food at each serving, while in service quality is speed in service and presentation. The CSI results show that all product and service attributes are considered very important by consumers with an MIS value greater than 4.20 and a consumer satisfaction level value of 84% in the very satisfied product quality category and 83.1% with a very satisfied category on service quality.
Co-Authors Dewantoro, I Made Benito Markus Lucky Dewi, Ni Luh Ayu Ciptasari Evarini, Ni Kadek I W.G. SEDANA YOGA Luh Putu Wrasiati Lutfi Suhendra Musmi, Nurhayati Sadyasmara, Cokorda Anom Bayu