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Wiranatha, Anak Agung Putu Agung Suryawan
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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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.
Analisis Bauran Pemasaran Terhadap Loyalitas Pelanggan Melalui Kepuasan Pelanggan Chips-Chips Lumer Poluan, Adella Neuville Hefly; Hartiati, Amna; Wiranatha, Anak Agung Putu Agung Suryawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p01

Abstract

The Chips-Chips Lumer product is an innovative product produced by Pak Eko's Cheese Banana MSMEs which has been marketed since August 2023. The purpose of this study is to determine the effect of the marketing mix on customer loyalty through customer satisfaction for Chips-Chips Lumer products. In addition, this study also provides recommendations for improvement to related businesses. This research is supported by literature study, interviews with the owner of Pak Eko Cheese Banana business, and distributing questionnaires to 80 respondents. Data analysis used the Structural Equation Modeling-Partial Least Square (SEM-PLS) method. The results showed a significant effect of the marketing mix on customer satisfaction with a direct effect of 82% and then a significant effect of 77% on customer loyalty. The customer satisfaction variable did not succeed in becoming a mediating variable between the influence of the marketing mix on customer loyalty because it produced an insignificant effect.
Peningkatan Kualitas Produk Lulur Varian Lidah Buaya di UD. Sekar Jagat Dengan Metode Quality Function Deployment (QFD) Giri, Ni Kadek Ayu Savitri; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p03

Abstract

Aloe vera scrub is a body treatment that comes from the natural ingredient aloe vera which is known to have moisturizing benefits for the skin. This research aims to determine the attributes that consumers consider important for the aloe vera variant of the Sekar Jagat scrub product, analyze the level of importance and consumer satisfaction with the quality of the Aloe Vera variant of the Sekar Jagat scrub product and formulate a priority strategy for improving the quality of the Aloe Vera variant of the Sekar Jagat scrub. This research analysis uses the Quality Function Deployment method. Determination of sample size in this study used non-probability sampling techniques. The number of samples used in this research was 80 respondents. Based on the research that has been conducted, there are 10 consumer interest attributes, with the highest importance value being aroma (4.49) and the lowest being the price attribute (4.23). The attribute that has the lowest satisfaction value is information on the packaging (3.14). The strategy that can be recommended to improve product quality is that the company needs to evaluate the attributes that have the highest priority for improvement based on the improvement ratio, namely the information attributes on the packaging, packaging size and content. The company needs to evaluate the technical parameters that have priority for improvement based on the level value. technical interests, namely determining the formula, mixing and secondary packaging. With a deep understanding of consumer needs and preferences, as well as implementing effective marketing strategies, the company has the potential to strengthen its position in the market and increase sales of its products in the future
Analisis Nilai Tambah Dan Kelayakan Finansial Kerupuk Kulit Ikan Tuna Sirip Kuning (Thunnus albacares) UD. Putra Susila Simanjuntak, Yosefina PG.; Wiranatha, Anak Agung Putu Agung Suryawan; Suwariani , Ni Putu
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.p05

Abstract

Yellowfin tuna fish skin crackers are the flagship product at UD. Putra Susila, and not many other companies produce it. This study aims to determine the added value of processing Yellowfin tuna fish skin crackers at UD. Putra Susila, and to undertake the financial feasibility of the production process of Yellowfin tuna fish skin crackers at UD. Putra Susila. The financial feasibility study used 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 used the Hayami method to determine the added value. The Yellowfin tuna fish skin crackers business is feasible, i.e the Net Present Value of Rp. 712.280.532. Internal Rate of Return of 56,72%, Payback Period for 1 year 7 months, and Net B/C Ratio of 6,416. The results showed that the added value of Yellowfin tuna fish skin crackers was Rp. 37.400 per kg, a value-added income ratio of 77,92%. Sensitivity analysis showed that both 7%-9% increasing in operating costs and 7%-9% decreasing in revenue resulted in a positive NVP. Therefore, the Yellowfin tuna fish skin crackers business is feasible.
Co-Authors Amna Hartiati Dewantoro, I Made Benito Markus Lucky Dewi, Ni Luh Ayu Ciptasari Evarini, Ni Kadek Giri, Ni Kadek Ayu Savitri I W.G. SEDANA YOGA Luh Putu Wrasiati Lutfi Suhendra Musmi, Nurhayati Poluan, Adella Neuville Hefly Sadyasmara, Cokorda Anom Bayu Simanjuntak, Yosefina PG. Suwariani , Ni Putu