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All Journal IPTEKMA SOCA: Jurnal Sosial Ekonomi Pertanian PIRAMIDA Agrotekno JURNAL MANAJEMEN AGRIBISNIS Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Agroindustrial Journal International Journal of Economics, Business and Innovation Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
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Study on Development of Virgin Coconut Oil Agroindustry System in North Sulawesi, Indonesia Herry Frits Pinatik; I Ketut Satriawan; Dwi Putra Darmawan; I Wayan Widia
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 6, No 4 (2023): Budapest International Research and Critics Institute November, In Progress
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v6i4.7769

Abstract

The development of virgin coconut oil (VCO) agro-industry products has been studied. Research objectives are; 1). Analyzing the added value of VCO processing agroindustry on the scale of UMKM in North Sulawesi Province 2). Determining the factors that influence the added value. This study uses the Hayami value added analysis method. The results of the study found that for every use of 1 kg of raw coconut meat processed into VCO products, UMKM business actors received a profit of Rp. 19.771.71, meaning that from agricultural activities in processing VCO products, UMKM actors get a significant economic value added. The conclusions of this study are: 1). Analysis of the added value of the Virgin Coconut Oil (VCO) agroindustry in North Sulawesi, the output value is Rp. 31,428.57/liter, the added value generated is Rp. 21,428.57, - with a ratio of 68.18%, labor compensation work amounting to Rp 1,656.86/liter or 7.73%, and a profit margin of Rp 21,428.57/liter or 92.27%; 2). The factors that influence the added value are raw materials, product prices, labor coefficient, conversion factors and the average wage of labor.
Productivity Analysis On Company Xyz Using The Production, Organization, Sales, Product, Arbeiter, Capital (Pospac) Method Ida Ayu Kade Sintya Yulianti Dewi; I Ketut Satriawan; Lutfi Suhendra
International Journal of Economics, Business and Innovation Research Vol. 4 No. 05 (2025): August - September, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v4i05.2199

Abstract

XYZ company experienced raw material failures that did not meet the company’s quality standards from February to December 2024, resulting in a 10.1% decrease in production and the company continues to suffer losses. This study aims to: (1) measure the level of productivity in production, organization, sales, products, labor, and capital; (2) analyze the factors causing the low productivity index; and (3) provide improvement recommendations to increase the company’s productivity. The Production, Organization, Sales, Product, Arbeiter, and Capital (POSPAC) method is used to measure productivity, while the fishbone diagram is applied to identify and analyze problem causes. The results from January to December 2024 show the greatest decline occurred in the sales element in March -39.430, while the smallest decline was in the product element in January -0.230. The key factors contributing to low productivity are inconsistent raw material quality, absence of quality control, lack of training and competency development, and no HR development programs related to finance. To enhance productivity, the company should establish raw material standards (color, aroma, moisture content), create a coffee quality control SOP based on these standards, conduct training to improve competencies in production, finance and assess the quality of raw materials.
Analysis Of Bottled Drinking Water Productivity At Company XYZ In Bali Sipayung, Ruth Wenda; I Wayan Gede Sedana Yoga; I Ketut Satriawan
International Journal of Economics, Business and Innovation Research Vol. 4 No. 06 (2025): October- November, International Journal of Economics, Business and Innovation
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v4i06.2345

Abstract

XYZ is a company in Bali that is engaged in various product fields, one of which is bottled drinking water. During the operational process, the company faces various challenges such as production fluctuations, machine damage, labor shortages, and defective products, especially in 19-liter gallon bottled water products. These problems have an impact on the company's productivity decline. This study aims to analyze productivity levels using the Production, Organization, Sales, Product, Arbeiter, Capital (POSPAC) method, identify the factors causing the decline in productivity, and develop strategies to improve partial productivity at XYZ. The analysis of the causes of the decline in productivity was conducted using a fishbone diagram, and improvement strategies were proposed to enhance the company's performance. The results of the study show that productivity declined dramatically in certain months. Production productivity in November fell by -1.22%, organizational productivity in July by -8.05 %, sales productivity in December by -17.49%, product productivity in December by -33.95%, labor productivity in September by -32.16%, and capital productivity in December by -57.88%. Factors contributing to the decline in productivity include high absenteeism, employee disputes, machine breakdowns, weak organizational and distribution management, and unstable raw material quality.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk Mi Nyemek Di Warkop Mitra 88 Menggunakan Metode Quality Function Deployment (QFD) Erlangga, Muhammad Agung; Satriawan, I Ketut; Gunam, Ida Bagus Wayan
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.p01

Abstract

Warkop Mitra 88 is a business in the food and beverage sector that began operations in 2024 and is required to maintain its position amidst competitors selling similar products, namely Mi Nyemek. The aim of this study is to identify the Mi Nyemek attributes considered important by consumers, analyze the importance and satisfaction levels of the Mi Nyemek product, and develop effective strategies to improve the quality of Mi Nyemek at Warkop Mitra 88. The research employs consumer satisfaction analysis using the Quality Function Deployment (QFD) method. The sample used in this study consists of 92 respondents. The findings reveal nine consumer importance attributes, with the highest importance value being the aroma attribute (4.03). Additionally, the attribute with the highest satisfaction level is price (4.35). The quality improvement strategy for Mi Nyemek prioritizes attributes with the highest improvement ratio values, namely maturity level, broth thickness, and aroma. Improvements are recommended in the technical parameters of product preparation, particularly in cooking Mi Nyemek, adding supplementary ingredients, and boiling noodles.
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.
Penerapan Metode Quality Function Deployment (QFD) Dalam Upaya Meningkatkan Kualitas Produk Es Kopi Susu di Coffee Shop ABC Chelseanna, Dea; Yuarini, Dewa Ayu Anom; 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.p08

Abstract

Overall sales at Coffee Shop ABC decreased by 21% from January to May 2023. One factor contributing to this decline is the presence of similar coffee shop competitors in close proximity. The aim of this research is to determine product attributes, analyze the level of importance and satisfaction of the product, and determine strategies to improve product quality. The method used in this research is Quality Function Deployment (QFD) and the variables used are the quality attributes of the iced coffee milk product, namely price, taste, aroma, color, physical appearance, temperature and volume. Based on the QFD analysis, it was found that the product quality attribute with the highest importance value was the volume attribute (4.61), the attribute that received the highest satisfaction value was taste (4.29), and the strategy to improve product quality that could be recommended was to carry out an evaluation every month to determine achievements. product targets and shortcomings.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Jasa Pengiriman Wine Pada PT. PW Prasetyo, Christian Febry; Satriawan, I Ketut; Sadyasmara , Cokorda Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p07

Abstract

The purpose of this study was to determine the product and service attributes that are considered important by consumers, calculate the level of importance and performance to meet consumer satisfaction, and analyze the attributes that are prioritized to be improved based on the level of importance and consumer satisfaction at PT. PW. The study used a survey method and data analysis with the Importance Performance Analysis (IPA) method. The data obtained in the study came from distributing questionnaires to 38 respondents who were customers of PT. PW. The results showed that all product and service attributes were considered very important by consumers. The average value of the level of importance of product attributes was 3.71 (very important) and service attributes were 3.79 (very important). Overall, the average value of the product satisfaction level was 83.85% and the level of service satisfaction was 81.75%. Analysis of attributes that are the main priority to be improved on product attributes, namely wine color, wine volume size, wine benefits and quality of wine raw materials while for service quality which is the main priority is improved on wine product marketing attributes and wine product offering attributes.
Analisis Produktivitas Produksi Kerupuk Kulit Ikan Tuna UD. Putra Susila Menggunakan Objective Matrix (OMAX) Simanjuntak, Debby Margareth; Satriawan, I Ketut; Harsojuwono, Bambang Admadi
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.p06

Abstract

UD. Putra Susila tuna fish skin crackers specializes in producing tuna fish skin. In its activities, it is constrained by fluctuations in the supply of tuna fish skin raw materials which depend on the season, thus affecting overall productivity. The study aims to measure the value of productivity, analyze the value of cracker production ratio and develop recommendations for improving the value or target productivity of tuna fish skin crackers production at UD. Putra Susila from July to December 2023. The method used to measure company productivity is Objective Matrix (OMAX). There are 4 ratios that are adjusted to the company's conditions using efficiency criteria. The highest peak of the productivity value of tuna fish skin crackers production was in August 2023 with a productivity index value of 489.9%, the lowest value is in November 2023 at 175%. Analysis of the productivity ratio of tuna fish skin crackers gets the highest value in ratio 2 (the ratio of LPG gas usage costs to product value) at 495.64%, while the lowest productivity value was in ratio 4 (the ratio of the number of employees to product value) at 360.87%. Productivity improvement proposals that can be given are reducing employee working hours to 95 hours, saving LPG gas to Rp 4,130,429.76, optimizing raw materials to Rp 8,702,896.77, and maintaining the number of production employees as many as 7 people
Analisis Brand Switching Produk Minuman Boba di Lingkungan Kampus Udayana Bukit Jimbaran Zendrato, Jocelyn Natania; Sadyasmara , Cokorda Anom Bayu; Satriawan, I Ketut
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.p07

Abstract

Boba drinks have become very popular among young people since 2019. This study aims to determine the characteristics of consumers of boba drink products, especially students of Udayana University in Bukit Jimbaran, to analyze brand switching from several boba drink brands over the next five years, and to determine the long-term market share balance of these boba drink brands. This research was conducted through direct surveys at Chatime, Xiboba, and Mixue in Bukit Jimbaran. The sample was determined using purposive sampling method, data collection was conducted through questionnaires, and the sample size was calculated using Lemeshow’s formula amounting to 100 respondents. The data analysis method was performed using the Markov Chain method with the assistance of POM-QM software. The results indicate that the characteristics of respondents consuming boba drink products are predominantly females aged 18-24 years, with monthly spending on snacks ranging between IDR 100,000 – IDR 299,000, and an average boba drink consumption of once a month. Respondents obtain information about boba drink brands through social media and purchase boba products spontaneously without prior planning based on their own initiative. The market share of boba drink products in the first period was led by Chatime, with a market share of 47%, followed by Mixue (41%), and Xiboba (12%). In the second period, Chatime increased to 47,2%, Mixue (43,6%) and Xiboba decreased to 9,21%. In the third period and beyond, changes in market share occurred among the brands, and by the fifth period, Chatime’s market share increased to 48,6%, while Xiboba secreased to 9,46% and Mixue (41,9%). The equilibrium point is predicted to be reached in the fifth period, with Chatime holding a market share of 48,6%, Xiboba (9,5%), and Mixue (41,9%).
Co-Authors A.A. Putri Cahaya Tyasdela Ahmad Ali Akbar Ustadi Sadali Alfajriyanti Rachman Alfiana Afifi Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Putu Agung Suryawan Wiranatha Avriella Anggita Bambang Admadi Bambang Admadi Harsojuwono Chelseanna, Dea deria wahyuni Desya Rachmasari Cahyadewi DEWA AYU ANOM YUARINI Dewa Ayu Sega Neli Riyanti DWI PUTRA DARMAWAN Dwiki Firmandiri Natakusumah Eli Shylvia Br Tarigan Erlangga, Muhammad Agung Evita Zuyyina Afianti G. W. Wirayuda Gede Paramananda Jentrasaswin Gek Nanda Putri Dana Asih Hendri Hermawan Adinugraha Herry Frits Pinatik I A Istri Manik Iswari I Dewa Gede Yoga Priantara I Dewa Putu Oka Suardi I Gst. Bgs. Arya Yudiastina I Gusti Ayu Lani Triani I Gusti Ayu Oka Suryawardani I Gusti Ayu Sri Lestari I Gusti Ngurah Putra Ardinata I Kadek Aditya Arimbawa I Kadek Punia Atmaja I Ketut Ray Suwana I Made Adi Parimartha I Made Aries Susetia Mahdi I Made Teguh Mahagiri I Putu Eka Nila Kencana I Putu Gede Budisanjaya I Putu Meidyka Parstya Saputra I Putu Surya Atmaja I W.G. SEDANA YOGA I Wayan Arnata I Wayan Tika I Wayan Widia Ida Ayu Kade Sintya Yulianti Dewi Ida Ayu Mahatma Tuningrat Ida Bagus Gde Pujaastawa Ida Bagus Gede Ardyana Pemaron S Ida Bagus Wayan Gunam Jeckson Pardomuan Marpaung K. Ayu Novita Ketut Anik Mas Juliani Ketut Lilis Setiawati Kurniawati, Ni Kadek Gita Luh Putu Melia Dewi Luh Putu Sukma Kiki Darini Luh Putu Wrasiati Lutfi Suhendra Made Hendra Mardiana Made Rizki Putri Dinanti Mei Kurnia Muhammad Ikhsan Nulzaen Natasya Damariandini Ngurah Agus Sanjaya ER Ni Komang Suryandari Ni Luh Ayu Uparina Yanti Putri Ni Luh Novi Ekayani Ni Made Dwi Astiti Sari Ni Made Dwining Purwanti Ni Made Evi Yulastari Ni Made Trisnayanti Ni Putu Candra Wikantari Ni Putu Hertika Dewi Ni Putu Indayani Ni Putu Ita Purnamayanti Ni Putu Kiki Vrashinta Dewi Ni Putu Lilik Setya Dewi Ni Putu Suwariani Noveliska Br Sembiring NYOMAN SEMADI ANTARA Pinondang Simanjuntak Prasetyo, Christian Febry Putu Decky Yodharya Putu Marita Cakatini Rosyanta Putu Mas Krisna Utari Putu Shangrila Revia Parameswari Prascita Putu Yoga Pratama Putra S Ratna Dewi, Putu Cyntia Sadyasmara , Cokorda Anom Bayu Sadyasmara, Cokorda Anom Bayu Sangiang Ruth Sangiang Ruth Danella Simanjuntak, Debby Margareth Sipayung, Ruth Wenda Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Tamara Isabela Tejawati Lianingsih Vera Wati Situmeang Wayan Widia Yugo Leonardo Panglewai Zendrato, Jocelyn Natania