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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Sains dan Teknologi Pertanian Journal of Fibers and Polymer Composites International Journal of Economics, Business and Innovation Research
I Wayan Arnata
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indoneser
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Journal : JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

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ANALISIS FAKTOR-FAKTOR BAURAN PEMASARAN YANG MENENTUKAN KEPUTUSAN KONSUMEN DALAM MEMILIH MINIMARKET UNTUK BERBELANJA DI DESA UNGASAN I Made Ari Kharismananda Jagatkirana; Cokorda Anom Bayu Sandyasmara; I Wayan Arnata
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.p05

Abstract

The increasing number of minimarkets in Ungasan Village causing the income of grocery store owners decreases, that makes grocery stall owners should implement a marketing mix strategy to be compete, by studying the behavior of minimarket consumers. This study aims to analyze the marketing mix factors that determine consumer decisions in choosing a minimarket to shop in Ungasan Village and find out the dominant factors so the results is expected to help grocery store owners in Ungasan Village. The stages of this study including preliminary survey, attribute identification based on marketing mix factors, questionnaire generating, reliability and validity testing, broadcasting the questionnaire to the consumers of grocery store, data gathering, data analyzing, and generating the results and the discussions. The study implemented by surveying 154 respondents, then from the results a factor analysis carried out using Microsoft Excel 2016 and SPSS 26. The results show that there are five factors betwixt accessibility factor, employee performance factor, promotion factor, physical evidence factor, and price factor. The accessibility factor is the dominant factor that determines consumer decisions in choosing a minimarket for shopping, with the attribute that has the highest correlation value is that the distance of the mini market is close to the dwelling (X8).
Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2 Lilis Banne Paseru; Nyoman Semadi Antara; I Wayan Arnata
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.p10

Abstract

Jalapeno peppers contain minerals, fiber, calcium, vitamins and bioactive compounds such as folate, capsaicin, and manganese that are beneficial for health. Pickled is a processed product of vegetables and fruit with the addition of salt, acid or starter culture. This study aims to determine the effect of process method and inoculation of lactic acid bacteria PR. 6.15.2 in the fermentation of jalapeno chili pickles on the best characteristics of the resulting jalapeno chili pickles. The experimental design of this study was a two factorial group randomized design, namely the process method (F) consisting of 2 levels, namely wet fermentation (F1), dry fermentation (F2), Second, namely starter culture inoculation (I) with concentrations of 0%, 2% and 4%. The results showed that the effect of process method and inoculation of PR 6.15.2 isolate and their interaction had a very significant effect on total chlorophyll, total lactic acid bacteria (LAB), total acid, vitamin C content, color, aroma, texture, taste and overall acceptance. Based on overall acceptance, the best treatment combination was wet fermentation with 4% starter culture inoculation with characteristics of total chlorophyll 15.31 mg/g, total LAB 9.41 Log CFU/ml, total acid 4.46%, vitamin C content 2.50%, color 4.00, aroma 4.00, texture 4.01, taste 4.15 (liked). Keywords: Jalapaeno chili, process methods, isolatae pr.6.15.2 Cabai jalapeno mangandung mineral, serat, kalsium, vitamin dan senyawa bioaktif seperti folat, capsaicin, dan mangan yang berkhasiat bagi kesehatan. Asinan merupakan produk olahan sayuran dan buah dengan penambahan garam, asam maupun kultur starter. Penelitian ini bertujuan mengetahui pengaruh metode proses dan inokulasi bakteri asam laktat PR. 6.15.2 pada fermentasi asinan cabai jalapeno terhadap karakteristik terbaik asinan cabai jalapeno yang dihasilkan. Rancangan percobaan penelitian ini adalah rancangan acak kelompok dua faktorial yaitu metode proses (F) terdiri dari 2 taraf yaitu fermentasi basah (F1), fermentasi kering (F2), Kedua yaitu inokulasi kultur starter (I) dengan konsentrasi 0%, 2% dan 4%. Data di analisis dengan analisis variansi dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa pengaruh metode proses dan inokulasi isolat PR 6.15.2 serta interaksinya berpengaruh sangat nyata terhadap total klorofil, total bakteri asam laktat (BAL), total asam, kadar vitamin C, warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasarkan penerimaan keseluruhan kombinasi perlakuan terbaik adalah fermentasi basah dengan inokulasi kultur starter 4% dengan karakteristik total klorofil 15,31 mg/g, total BAL 9,41 Log CFU/ml, total asam 4,46%, kadar vitamin C 2,50%, warna 4,00, aroma 4,00, tekstur 4,01, rasa 4,15 (suka) Kata kunci : Asinan cabai jalapeno, metode proses, isolat PR.6.15.2.
Co-Authors A.A.S. A. Sukmaningsih Aditya Nandika A.J Amirrulloh, Muchammad Rizqi Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Sagung Inten Mahasari Putri Arnita Adriani Purba Bambang Admadi Bambang Admadi H Bambang Admadi Harjosuwono Bambang Admadi Harsojuwono Bangkit Dwi Satryo Desi Lusiani Pasaribu Dewi Sartika Dimas Anggi Ananta Dwi Setyaningsih G. W. Wirayuda G.P. Ganda Putra Gede Gora Adrista Gusti Ayu Gayatri Amasdenia Sukarno I Gusti Agung Ayu Mirah Pradnya Dewi I Gusti Agung Ayu Utami Andari I Gusti Putu Ganda Putra I Kadek Punia Atmaja I Ketut Satriawan I Komang Putra Adnyana I Komang Rai Wisnawa Putra I Made Adi Parimartha I Made Ari Kharismananda Jagatkirana I Made Arif Sukmawan I Made Mahaputra Wijaya I Made Mahaputra Wijaya I Made Mahaputra Wijaya i made mateo nautillus I Made Sugiastawa I Made Topan Wira Aristya I W.G. SEDANA YOGA I Wayan Angga Sukma I Wayan Rai Widarta I. Setyawati Ida Ayu Adi Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Sinta Citra Pertiwi Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Intan Tiar Malau K.G. Govardhana Sutha Karina Novita Dewi Lilis Banne Paseru Luh Putu Wrasiati Lutfi Suhendra MADE AYU DHAVA VAGISVARI GIRI PUTRI MADE PHARMAWATI Made Puspa Aridona Manika Santhi Marchela Milenia Rindany Monica Rusiyantoro Muhammad Iqbal N.L. Yulianti Ni Made Heni Epriyanti Ni Made Wartini Ni Made Wartini Ni Putu Mega Triasswari Ni Wayan Anik Satria Dewi Ni Wayan Anita Ni Wayan Nadia Martaningsih Sutarsa Ninik Indah Purwati Nur Azizah Diniari Nur Richana NYOMAN SEMADI ANTARA Pranayasa, Wayan Angga Pupung Ferdiansyah Putra, Ferdi Prayoga Rian Hakim Richard Howard Patty Sadyasmara, Cokorda Anom Bayu Sri Mulyani Sri Mulyani Tuti Herlina Br.Naibaho