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All Journal IPTEKMA Agrotekno Agrointek Agroindustrial Journal Journal of Fibers and Polymer Composites JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Amna Hartiati
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Karakteristik Fresh-Cut Pepaya California Pada Perlakuan Rasio Pati Singkong-Kitosan Dan Jumlah Gliserol Sebagai Edible Coating Sitorus, Roulina Tiolyn Rohana; Hartiati, Amna; Yoga, I Wayan Gede Sedana
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.p01

Abstract

Edible coating is a thin, consumable layer that acts as a protective barrier with the ability to inhibit respiration rate, reduce moisture loss, maintain quality, and extend the shelf life of fresh-cut California papaya. This study aimed to determine the effect of the cassava starch–chitosan composite edible coating ratio and glycerol amount on the characteristics of fresh-cut California papaya, as well as to identify the optimal treatment combination during storage. A factorial Completely Randomized Design (CRD) with two factors was used. The first factor was the cassava starch–chitosan composite ratio with three levels: P1 (75:25), P2 (83.33:16.67), and P3 (91.67:8.33); the second factor was the amount of glycerol with three levels: G1 (0.6 g), G2 (0.8 g), and G3 (1 g). These combinations resulted in 9 treatment groups, each replicated three times, with daily observations conducted until the product showed spoilage. The observed variables included weight loss, firmness, total soluble solids, and vitamin C content. The results showed that the edible coating with varying cassava starch–chitosan ratios and glycerol amounts significantly affected weight loss, firmness, total soluble solids, and vitamin C content up to the fifth day of storage, but had no significant effect on these parameters from day six to day ten. Based on physicochemical analysis and the longest shelf life, the treatment with a starch–chitosan ratio of 75:25 and 1 g of glycerol provided the best coating performance during 10 days of storage, with 6.21% weight loss, 2.99 N firmness, 12.23 °Brix total soluble solids, and 49.57 mg/100 g of vitamin C.
Analisis Faktor-Faktor Bauran Pemasaran Yang Mempengaruhi Keputusan Pembelian Oleh Konsumen Seoulok Korean Restaurant, Sidewalk-Jimbaran Bella Christina Tambunan; Amna Hartiati
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 5 No. 2 (2020): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2020.v05.i02.p03

Abstract

Strategi pemasaran yang dilakukan oleh sebuah perusahaan sangat erat hubungannya dengan keputusan pembelian konsumen sehingga pada persaingan bisnis yang semakin ketat terutama bisnis kuliner pada saat ini menuntut perusahaan untuk bersaing dan mengatur strategi pemasaran yang tepat. Penelitian ini bertujuan untuk mengetahui faktor-faktor bauran pemasaran yang mempengaruhi keputusan pembelian konsumen di Seoulok Korean Restaurant dan mengetahui faktor-faktor yang paling dominan berpengaruh terhadap keputusan pembelian konsumen di Seoulok Korean Restaurant. Penelitian dilaksanakan di Seoulok Korean Restaurant. Teknik pengumpulan data dilakukan dengan membagikan kuisioner kepada 92 orang responden menggunakan metode accidental sampling. Data yang diperoleh kemudian dianalisis menggunakan metode analisis faktor dan diolah menggunakan SPSS versi 25. Hasil menunjukkan bahwa terdapat 5 faktor yang terbentuk. Faktor 1 (kombinasi pertama) yang terdiri dari 8 variabel dengan nilai eigen value 11,071.Faktor 2 (kombinasi kedua) yang terdiri dari 6 variabel yang memiliki nilai eigenvalue sebesar 2,025. Faktor 3 (kombinasi ketiga) terdiri dari 7 variabel dengan nilai eigenvalue 1,354. Faktor 4 (tempat) terdiri dari 2 variabel dengan nilai eigenvalue sebesar 1,223. Faktor 5 (promosi) yang terdiri dari 2 variabel dengan nilai eigenvalue sebesar 1,162.
Karakteristik Tomat Ceri Selama Penyimpanan Pada Perlakuan Rasio Komposit Edible Coating Pati Singkong-Kitosan Risty, Kadek Septia Andia; Hartiati, Amna; Yoga, I Wayan Sedana
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.p01

Abstract

Cherry tomatoes have a short shelf life due to their climacteric nature, making them highly susceptible to postharvest damage. One effort to extend shelf life and maintain quality is the application of an edible coating. This study aimed to determine the effect of cassava starch-chitosan-based composite edible coating ratios on the characteristics of cherry tomatoes during storage and to identify the optimal ratio that best preserves tomato quality. The research design used complete randomized design (RAL) with treatments consisting of composite ratios of cassava starch-chitosan edible coating, namely 10:90 (PK1), 30:70 (PK2), 50:50 (PK3), 70:30 (PK4), and 90:10 (PK5), with three replications, resulting in 15 experimental units. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). Coated cherry tomatoes were observed until spoilage occurred. The variables measured included weight loss, fruit firmness, total soluble solids, and vitamin C content. The results showed that the composite ratio of cassava starch–chitosan edible coating had a significant effect on weight loss and vitamin C content on day 4 to 8 of storage, as well as firmness and total soluble solids on day 5 to 8. The best treatment was the 50:50 ratio, which weight loss of 17.73%, fruit firmness of 12.89 N, total soluble solids of 6.7°Brix, and vitamin C of 12.71 mg/g on the 9th day of storage.
Strategi Peningkatan Kualitas Pelayanan Di Simalu Kopi Menggunakan Metode Quality Function Deployment (Qfd) Bawazier, Chazqa; Hartiati, Amna; Yuarini , Dewa Ayu Anom
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.p03

Abstract

Simalu Kopi is a coffee shop that offers a homey coffee-drinking atmosphere close to nature and located in the middle of Batubulan Village, Sukawati District, Gianyar Regency, Bali Province. Simalu Kopi's income is fluctuating, but from August to December 2024, there was a 30% decrease in income per month and an average of 7 complaints per month from consumers regarding the shop's service. The objectives of this study are to identify the service attributes valued by customers at Simalu Kopi, analyze the level of importance and customer satisfaction with service quality at Simalu Kopi, and develop appropriate strategies for improving service quality at Simalu Kopi. This study employs the Quality Function Deployment (QFD) method, which involves developing products or services based on consumer needs. The variables used are Wi-Fi network reliability, availability of toilet facilities, comfortable seating, ample parking space, cleanliness of the premises, tidiness of the premises, cleanliness of dining utensils, cleanliness of drinking utensils, employee appearance, strategic location, service speed, order accuracy, payment ease, issue resolution, menu mastery, safety assurance, customer trust, employee friendliness, employee sensitivity, and service dedication. The analysis revealed that the service attribute of safety assurance has the highest consumer importance value, while the service attribute of employee friendliness has the highest consumer satisfaction value. The recommended strategies for improving service quality at Simalu Kopi include providing parking area markers, using the best Wi-Fi router and regularly monitoring the network, optimizing digital and physical promotions, conducting regular briefings, evaluations, and employee soft skills training, implementing a reward–punishment system, adopting service excellence practices, and adding large-screen facilities.
Analisis Faktor Yang Mempengaruhi Perilaku Konsumen Dalam Keputusan Pembelian Produk Kopi Neo Coffee di Kota Denpasar Fatahillah, Mufidah Riska; Hartiati, Amna; Suhendra, Lutfi
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.p09

Abstract

The purpose of this research is to determine the factors that influence consumer behavior in making decisions to purchase of kopi Neo Coffee in Denpasar City and this study aims to determine the variables that influence the decision to purchase Kopi Neo Coffee in Denpasar City. The data collection used in this research involved distributing 100 questinnaires to responden in Denpasar City, the validity and reliability test were carried out on respondents in Badung Regency. The data analysis used in this research is quantitative descriptive analysis, multiple linier regression analysis, hypothesis test (T test and F test) and coefficient of determination using SPSS Version 21. The results of the regression test show that cultural, social, personal, and psychological factors have a positive and significant influence on consumer behavior in purchasing decisions. Analysis of consumer behavior factors regarding purchasing decisions about Kopi Neo Coffee products in Denpasar City has a level of influence on purchasing decisions of 77,1%. Which means that the variable analysis of consumer behavior factor on purchasing decisions has a large enough influence.
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.
Strategi Peningkatan Kualitas Rujak Kuah Pindang Di Warung D’Abian Kelan Kurniawati, Ni Kadek Gita; Hartiati, Amna; Satriawan, I Ketut
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.p04

Abstract

Quality improvement in pindang sauce salad is the focus of research to get the right strategy as an effort to improve the process of making pindang sauce salad so that it can meet consumer satisfaction. Pindang sauce salad is a food that comes from a mixture of several fresh fruits using spices including fish broth and seasonings. The purpose of this study is to determine the quality attributes of products that are considered important to consumers of pindang sauce salad products, analyze the priority of improvement of pindang sauce salad products and determine the right strategy to improve the quality of pindang sauce salad products. The research method used is quality function deployment, using qualitative and quantitative data through observation and survey methods. The results obtained quality attributes that are considered important by consumers are the quality of pindang sauce, fruit quality, salad flavor, appearance, price, portion, durability, quality of shrimp paste. Prioritizing the improvement of the quality of pindang sauce salad in D'Abian Kelan shop is on the quality attribute of shrimp paste with the highest improvement ratio of (1.121), price attributes (1.119), and durability attributes (1.116). The strategy to improve the quality of pindang sauce salad at the D'Abian Kelan shop is to evaluate the technical parameters that have the highest priority for improvement based on the value of the level of technical importance, namely the technical parameters of raw material preparation, portioning of raw materials and making pindang sauce.
Karakteristik Mikroemulsi Minyak Atsiri Daun Cengkeh Pada Rasio Campuran Surfaktan dan Minyak Atsiri Daun Cengkeh (Syzygium aromaticum) Rajagukguk, Jopi Deri P H; Suhendra, Lutfi; Hartiati, Amna
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.p05

Abstract

Clove (Syzygium aromaticum) is an herbal plant which all parts starting from the roots, stems, leaves and flowers contain essential oils. Clove leaf essential oil has an eguanol concentration of (46.69%-64.91%) which functions to fight bacteria that enter the body. This research aims to determine the effect of surfactant and clove leaf essential oil mixtures on the characteristics of clove leaf essential oil microemulsions and determine the best surfactant and clove leaf essential oil mixtures to produce clove leaf essential oil microemulsions. This research used Randomized Group Design, with surfactant:clove leaf essential oil ratio with 10 levels, 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16 and 82:18. The best microemulsion is the one with highest concentration of clove leaf essential oil. The best microemulsion was tested for stability against pH and dilution during 8 weeks storage. The turbidity index value was tested every 2 weeks. The deterioration rate was calculated using linear regression analysis to determine the stability of clove essential oil microemulsion. The results showed that the ratio of surfactant and clove leaf essential oil mixture had a very significant effect (P<0.01) on the characteristics of clove leaf essential oil microemulsion. The ratio of surfactant and clove leaf essential oil 88:12 is the best treatment to produce clove leaf essential oil microemulsion with transparent appearance characteristics, turbidity index value before 0.223 ± 0.003%; after centrifugation 0.189 ± 0.003%; particle size 17.1 ± 8.3 nm, and the largest droplet size is 14nm and stable for 8 weeks of storage.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk Kopi Warbon di “Warbon Cafe” Bekasi Dengan Menggunakan Metode Quality Function Deployment (QFD) Ignashia, Maria Cory; Yuarini, Dewa Ayu Anom; Hartiati, Amna
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.p10

Abstract

In January-May 2023, Warbon Cafe experienced a 23% decrease in sales. This was due to the emergence of competitors around Warbon Café that also sell similar products. The purpose of this study is to determine the attributes of Warbon Coffee considered important by consumers, analyze the importance and satisfaction levels regarding Warbon Coffee products, and determine improvement strategies to enhance the quality of Warbon Coffee products. This research employs the Quality Function Deployment (QFD) method. The results of this study show that there are 7 consumer importance attributes with the highest importance values being presentation (4.38), taste (4.32), price (4.16), volume (4.18), physical appearance (4.18), aroma (4.01), and the lowest being color (3.9), Furthermore, attributes with the highest satisfaction values are presentation (4.37), taste (4.12), price (4.09); physical appearance (4.02), volume (3.98), color (3.99), and the lowest being aroma (3.94). The strategy to improve product quality prioritizes improvement in aroma, volume, and color attributes, as well as technical parameter improvements in equipment and ingredient preparation, raw material mixing, extraction, and presentation.
Karakteristik Komposit Biotermoplastik Dalam Variasi Formulasi Pati Termoplastis, Glukomanan Termoplastis dan Poli Asam Lakta Harianja, Berkat; Harsojuwono, Bambang Admadi; Triani, I Gusti Ayu Lani; Hartiati, Amna; Suhartini, Sri
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.p15

Abstract

Determination of biothermoplastic composite formulation is essential to produce the best biothermoplastic composite characteristics and meet the standards. This study seeks to identify the characteristics of the best biothermoplastic composites in variations of thermoplastic starch formulations, thermoplastic glucomannan and polylactic acid. This study used a Completely Randomized Design (CRD) with 5 treatments of TPS/TPG formulas with PLA, namely 90:10, 80:20, 70:30, 60:40, 50:50. There were 4 repetitions of each treatment, for a total of 20 experimental units. The variables observed were tensile strength, elasticity, elongation at break, melting point, biodegradation, swelling and density. The diversity analysis showed that the formulation of thermoplastic starch-thermoplastic glucomannan and polylactic acid had a very significant effect on the tensile strength, elasticity, elongation at break, melting point, biodegradation, swelling and density of biothermoplastic composites. Biothermoplastic composites with the formulation of TPS/TPG: PLA = 50:50 produced the best characteristics with a tensile strength of 26.71 MPa, elasticity of 932.04 MPa, elongation at break of 2.89%, biodegradation of 15.25 days, melting point of 152.65oC, density of 1.26 g/cm3 and swelling of 1.32%.
Co-Authors Agus Selamet Duniaji Agustina, Dwy Ristika Sari Aimar, Ilhan Maulana Alfridus Sandro Dacosta Perdisen Amirrulloh, Muchammad Rizqi Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Anggara Dena Mahayana Bambang Admadi Bambang Admadi Bambang Admadi Bambang Admadi H Bambang Admadi Harsojuwono Bawazier, Chazqa Bella Christina Tambunan Bella Christina Tambunan Boy Darwin Situmorang Chintya Angeline Liu Cintia Indrawati Denada Homia Bestari Dwijaksara Devi Hagelia Aritonang Dewa Ayu Anom Yuariani DEWA AYU ANOM YUARINI Dewa Ayu Trisna Budiari Dewa Made Dwi Pradana Putra Dewi Pujawati Dewi Sartika Dhea Novratena Diana Hilmalia Putri Dorothy Alma Bertie Dwi Fitriyanti Dwiyan Ricard Septianto Billy Eka Kadalora Esmeralda Oktaviani Simarmata Farhandi Saputra Farida Unggul Situmorang Fatahillah, Mufidah Riska Fitria Alfiana Fransiskus Yuven Wara Freddy Marthin Putra Simangunsong Gusti Ayu Mas Alstonia Parnawan Gusti Putu Ganda Putra, Gusti Putu Ganda Hamonangan Sipayung Harianja, Berkat Harsujuwono, Bambang Admadi Hartiati, Sri I Gede Budiastra I Gusti Ayu Lani Triani I Gusti Made Teddy Pradana I Gusti Ngurah Cahyadi Kresnawan I Kadek Adi Wijaya Putra I Ketut Pramananta I Ketut Satriawan I Komang Putra Adnyana I Made Adi Wiratama I Nyoman Semadi Antara I W.G. SEDANA YOGA I Wayan Agus Wijaya Adi Kesuma I Wayan Arnata I.A.Made Indri Paramita I.G.A Devika Inten A Ida Ayu Mahatma Tuningrat Ida Ayu Mahatma Tuningrat, Ida Ayu Mahatma Ida Bagus Wayan Gunam Ignashia, Maria Cory Jefri Yosafat Kadek Adi Wintagata Kadek Dodik Adi Permana Kadek Thiar Prahitadani Komang Gede Irwan Suparwan Komang Listia Damariyanti Krisna Iswara Kurniawati, Ni Kadek Gita Luh Putu Widia Sri Mastini Luh Putu Wrasiati Lutfi Suhendra Made Anggray Wulan Darini Made Nanda Pranata Mei Kurnia Muhamad Erwin Efendi Nadya Kirana A Ni Kadek Ariani Dewi Ni Kadek Riaminanti Ni Kadek Ummy Indiyani Ni Komang Suryandari Ni Luh Desi Rastiyati Ni Luh Feby Putri Pratami Ni Luh Gede Sari Dewi Ni Made Dwi Pusparini Ni Made Sri Wahyuni Ni Made Sri Wahyuni Ni Made Wartini Ni Putu Ita Purnamayanti Ni Putu Suwariani Nopia Cahyani Putri Nur Zaenab Mentari Wirawan Nyoman Indra Wiratama NYOMAN SEMADI ANTARA Pandila Diahtaradipa Ganantrya Pandu Desta Wisanggeni Poluan, Adella Neuville Hefly Purba, Dillon Marichman Putu Decky Yodharya Putu Julyantika Nica Dewi Rajagukguk, Jopi Deri P H Reni Okta Fitriani Risky Simarmata Risty, Kadek Septia Andia Runa Ramadanty Aisyi Putri Sadyasmara, Cokorda Anom Bayu Sando F. Limbong Siringo-Ringo , Putri Agnesia Sitorus, Roulina Tiolyn Rohana Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Sri Suhartini Susi Albina Br Purba Suwariani, Ni Putu Syah Banu Putra Sitepu Tissa Meiya Candigo Try Ono Siswandi Wardana, Made Kusuma Wedhana, Ida Bagus Gede Dika Wijaya Saputra Wiranatha , Anak Agung Putu Agung Suryawan Wiranatha, Anak Agung Putu Agung Suryawan Wrastiati, Luh Putu Yoga, I Wayan Sedana Yuarini , Dewa Ayu Anom Zulkifly Al Haq