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All Journal IPTEKMA SOCA: Jurnal Sosial Ekonomi Pertanian PIRAMIDA Agrotekno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 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

I Ketut Satriawan

JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA

Author-ID : 2922950

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Analisis Produktivitas Produksi PT. Bapak Bakery Badung Bali Evita Zuyyina Afianti; I Ketut Satriawan; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bapak Bakery is one of the bread companies in Bali. This company has never taken productivity measurements. The company only uses the profits of sale production as a benchmark of its success achievement. PT. Bapak Bakery has problem in the field of production, namely lack of availability of raw materials which resulted in hampered production process so that consumer demand could not be fulfilled. The purpose of this study is to measure the level of production productivity, analyze the contribution of productivity ratio component and recommendation for PT. Bapak Bakery productivity improvement. The study uses the Objective Matrix (OMAX) method. In this study there are 5 ratios that are used as criteria in measuring productivity. The ratio is included in the criteria of efficiency, effectiveness and inferentiality. The productivity measurement results show that the lowest productivity index value is in March 2018 which was 175.3 and the highest value obtained was in July which was 501.6. Contribution analysis of productivity ratio component PT. Bapak Bakery who obtained the highest productivity value, namely ratio 1 with value of 830.7 and the lowest productivity value is ratio 3 and 4 with a value of 738. Recommendation of productivity improvement obtained ratio 1 in the amount of Rp. 131.724.436, ratio 2 is Rp 1.830.959 , ratio 3 is 6.471 hours, ratio 4 is Rp 600.064.834 and ratio 5 is 504 hours. Keywords: Bread production, productivity measurement, Objective Matrix (OMAX)

PERHITUNGAN HARGA POKOK PRODUKSI KERIPIK SALAK DAN KERIPIK NANGKA KELOMPOK TANI ADI GUNA HARAPAN KARANGASEM BALI Ni Komang Suryandari; I Ketut Satriawan; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (551.236 KB)

Cost of production is an overall charge that is used to create the product in the company. The accuracy of determining the cost of production to be crucial for the company, because the cost of production becomes a reference selling price and affect the company's revenue. The purpose of this study was to calculate all components of the cost production consists of raw material costs, labour costs and factory overhead costs, as well as applying method of determining the cost production for the product salacca and jackfruit chips in Farmers Group Adi Guna Harapan Karangasem Bali. The study used two methods of determining the cost production, that is full costing and variable costing. Results of the study period in February 2015 shows the components of production costs consist of raw material costs, labour costs and factory overhead costs in manufacturing salacca and jackfruit chips. Raw material costs of salacca chips to produce 100 grams packs is Rp 3,732,000,-, jackfruit chips Rp 3,912,000,-, direct labour costs each one Rp 3,348,000,-, factory overhead costs each one Rp 1,560,236,- and non-production costs Rp 1,169,875,-. Cost production of salacca chips with full costing method is Rp 10,000,- with a selling price Rp 12,900,- of 100 grams, while jackfruit chips Rp 10,200,- with a selling price Rp 13,100,- of 100 grams. The cost production of salacca chips with variable costing method is Rp 9,000,- with a selling price Rp 14,300,- of 100 grams, while jackfruit chips Rp 9,200,- with a selling price Rp 14,500,- of 100 grams. Keywords: salacca chips, jackfruit chips, cost production, selling price, full costing, variable costing.

ANALISIS PENGENDALIAN PERSEDIAAN PRODUK CHITATO STUDI KASUS : PT. KEMBAR PUTRA MAKMUR DENPASAR-BALI Ni Putu Candra Wikantari; I Ketut Satriawan; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to apply the EOQ method for planning Chitato product orders at PT. Kembar Putra Makmur. Data collection is done by interviewing. The results showed that the highest supply of Chitato 15 grams of Chitato Beef Barbeque with a purchase frequency of 20 orders in one year, with the number of orders was 4,928 boxes, the amount of Safety Stock was 3,364 boxes, and the company retured to oder (Reorder Point) when inventory reaches 4,676 boxes. Companies should use the Economic Order Quantity (EOQ) method, Safety Stock, and Reorder Points in processing and controlling inventory to avoid stock out. Keywords: inventory control, chitato, Economic Order Quantity (EOQ), Safety Stock, and Reorder Point

ANALISIS PRODUKTIVITAS PRODUKSI DI PERUSAHAAN KECAP MANALAGI DENPASAR Alfiana Afifi; Ida Ayu Mahatma Tuningrat; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (679.764 KB)

Thisresearch aimed to measure and analyze the component which contribute to production productivity of the Perusahaan Kecap Manalagi Denpasar, that produces sweet soy sauce and salty soy sauce. The method used to measure productivity of the company was Objective Matrix (OMAX). There are 6 ratios that have been adapted to the condition of the company; the ratio had already included the criteria of efficiency and effectiveness. The result showed that the highest productivity index level intotal achieved during the measurement on consecutive period of 2014 there were in Juni on 701.9 and the lowest of 149.5 in March.Based on the analysis contribute components of the productivity ratio on the productivity in the production of Perusahaan Kecap Manalagi the highestproductivity value there were in ratio of 5 769.5 and the lowest producitivity value in ratio of 6 468.6.Factors that trigger this low productivity were the performance of the company interms of quality of production and labors are not in a good condition

Analisis Perencanaan Sumber Daya Manusia di PT Aerofood Acs Unit Denpasar Sangiang Ruth; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The role of human resource management is the main key of transformation the management of a company to gain a competitive advantage. The purposes of this research were to analyze the condition and the demand and supply of human resources for the next two years at PT Aerofood ACS Denpasar unit. The methods used to analyze human resource demand data were Trend Analysis and Delphi technique along with the inventory skill to analyze the human resource supply data. Trend analysis method used to increases the demand for human resource for the next two years, while the Delphi technique used to sees the condition of the company for the last 4 years. The inventory skill method used to analyze the offering position for internal and external employees for the next two years. The condition of human resource in the company during for the latest year is good, because the percentage of employee turnover is 0.57 percent and the employee retention rate is 99.43 percent. The percentage of absence level for back office employees was only 7.07 percent and 8.46 percent for operational employees. The projection result of human resource demands for the next two years, there will be a reduction in the number of permanent workers by 17 people in the first year and a further reduction of 34 employees in the second year, this is due to the absence of permanent employment designation for the last four years. The contract employees have decreased 17 employees at the first year due to force majeure and an increase of 55 people in the second year when the amount of production is normal, especially for operational workforce. Outsourcing labor and daily workers are not needed in the first year but will likely be needed further. Keywords: Aerofood ACS, human resource, trend analysis, Delphi technique, skill inventory

Analisis Perencanaan Sumber Daya Manusia di PT Aerofood Acs Unit Denpasar Sangiang Ruth Danella; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

PENGARUH PERLAKUAN PENCUCIAN DAN PEREBUSAN TERHADAP KADAR RESIDU INSEKTISIDA KLORPIRIFOS DAN KARAKTERISTIK KACANG PANJANG (Vigna sinensis) Made Rizki Putri Dinanti; I Gusti Ayu Lani Triani; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.085 KB)

The research aims were to determine the influence of washing and boiling time on the chlorpyrifos residue levels of the long beans, to determine the level of preference for long beans after washing and boiling treatment, and to determine the best washing and boiling time to reduce chlorpyrifos insecticide residue and with favorite characteristics long beans result. This research used randomized block design with factorial pattern. The first factor (washing time) consisted of 3 level namely without washing, 10 and 20 seconds process time, and the second factor (boiling time) consisted of 3 level namely without boiling, 5 and 10 minutes process time. Each treatment grouped into 3 groups based on the time implementation. Samples tested objectively and evaluation sensory to determine the best treatment. The results residue showed that washing and boiling time effect on the levels of insecticides chlorpyrifos and characteristic of long beans. Sensory evaluation preference on taste and overall acceptance in the long bean, washing treatment 20 seconds with boiling 10 minutes, resulting in long bean with flavor favorite and overall acceptance rather preferred. The 20 seconds washing time with boiling 10 minutes was the right treatment to produce a drop in levels of the chlorpyrifos residues, amounting 0.0022 mg/kg and characteristics preferred by the value of the flavor 6.25 (like), the texture of 4.60 (soft), the color of 4.10 (green bit old), and a 5.30 overall acceptance (rather like)

PEMILIHAN JENIS KULINER TRADISIONAL SEBAGAI PENDUKUNG PENGEMBANGAN AGROWISATA DI DESA KERTA, KECAMATAN PAYANGAN, KABUPATEN GIANYAR, PROVINSI BALI I Made Aries Susetia Mahdi; I Ketut Satriawan; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.234 KB)

The aim of this research was to determine traditional culinary, the criteria, and the alternative traditional culinary in which could be a priority to support the development of Agrotourism in Kerta Village, Payangan Subdistrict, Gianyar Regency, Province of Bali. This research was conducted from April until July 2016. Using observation and survey method. Traditional culinary in Kerta Village is divided into three types which are foods, snacks, and beverage. The selection of traditional culinary type uses Analysis Hierarchy Process (AHP). Five experts were chosen to give a score for criteria and culinary alternative. The global priority of food alternative goes to babi guling in the first rank with a score of 0,402 followed by sate lilit (score 0.244), lawar paku (score 0.141), lawar embung (score 0.102), sambal matah (score 0.059), and nasi sela with a score of 0.053. The global priority for snacks alternatives in the first rank is rujak with a score of 0,377, followed by klepon kentang (score 0.157), klepon ketela (score (0.138), pisang rai (score 0.123), ketimus (score 0.111), and sumping (score 0.096). The global priority of drink alternatives achieved by es daluman as the first priority with a score 0,263, followed by kopi luwak (score 0.196), es kelapa muda(score 0.180), loloh kayumanis (score 0.157), kopi jahe (score 0.127) and loloh tibah in the last priority with a score of 0.077. Keywords: traditional culinary, agro-tourism, analytical hierarchy process.

ANALISIS PEMASARAN GARAM KUSAMBA DI KECAMATAN DAWAN, KABUPATEN KLUNGKUNG Dewa Ayu Sega Neli Riyanti; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research was carried out in Kusamba Village, Dawan District, Klungkung Regency. This study aims to find out to identify the salt kusamba marketing channel with the structure, conduct, performance (SCP) approach and analyze the marketing efficiency of kusamba salt. The data collected was analyzed with qualitative and quantitative methods. Qualitative methods are used to analyze marketing channels, structure, and market behavior, while quantitative methods are used to analyze market performance. Based on the results of the study, it can be concluded that the salt marketing process is through 4 (four) marketing channels. The market structure that occurs in the marketing of kusamba salt is oligopsonia. Market conduct occurs when the practice of pricing is still dominated by intermediary traders. Market performance shows that the highest total marketing margin is found in marketing channel 3 and the highest farmer share is found in marketing channels 1. The analysis of salt marketing efficiency based on farmer 's share states that the marketing channel 1 is the most efficient and based on the total marketing costs of marketing channel 3 is the most efficient because the value of Marketing Efficiency (EP) is 44,44% or ? 50%. Keywords: Kusamba sea salt, structure, conduct, performance, and marketing efficiency

Pengaruh Sustainable Marketing Terhadap Keputusan Pembelian Beras Organik Ni Made Dwining Purwanti; I Ketut Satriawan; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Sustainable marketing as a marketing strategy concept can influence consumers to make purchasing decisions. The purpose of this study was to analyze the influence of sustainable marketing variables on the decision to purchase organic rice of Somya Pertiwi Agricultural and Rural Training Center (P4S) and to find out the right recommendations to be given to companies in the application of sustainable marketing. Sampling is done by sampling nonprobability sampling methods and data collection is done by distributing questionnaires and directly to respondents. Data analysis is done by structural equation modeling (SEM) method. The results obtained in this study are that purchasing decisions are influenced by customer solutions (X1) with direct influence of 35.5%, customer cost (X2) with direct influence of 25.7%, convenience (X3) with direct influence of 16.2%, communication (X4) with direct influence of 19.2%, and correlation (X4) with direct influence of 17.2%. Among the five variables, the customer solution is the variable that most influences purchasing decisions in P4S Somya Pertiwi with a value of 0.355, and the variable with the lowest effect is convenience with a value of 0.162. Keywords: Sustainable marketing, purchasing decision, structural equation modeling (SEM)

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 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 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 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 Sangiang Ruth Sangiang Ruth Danella Sipayung, Ruth Wenda Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Tamara Isabela Tejawati Lianingsih Vera Wati Situmeang Wayan Widia Yugo Leonardo Panglewai

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