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Profile Review of Grapes Horticulture Cultivation in the Buleleng Sri Mulyani; Bambang Admadi; Ketut Satriawan; Made Hendra Mardiana
Agroindustrial Journal Vol 1, No 1 (2012)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.393 KB) | DOI: 10.22146/aij.v1i1.23264

Abstract

Buleleng as a centre of grape commodity in Bali has experienced a decrease in the number of grapes production. Grapes horticultural profile should be made based on 6 (six) pillars of the horticulture development. The aim of this study is to determine cultivation profile of the grapes horticulture in Buleleng. This research uses purposive sampling method to determine sample location. The respondents consist of farmers, stakeholders and other relevant agencies which chosen by using random sampling method. The results show respondents’ opinion related to the pillar program compatibility and incompatibility: 1) development of horticultural area 78.88% and 20.00%, 2) application of GAP / SOP 68.88% and 29.63%, 3) implementation of supply chain management (SCM) 59.10% and 40.90%, 4) implementation of integrated horticultural facility 64.18% 33.32%, 5) Institutional development 19.99% and 79.18%, and 6a) increase on horticultural consumption 44.06% and 51.48%, while 6b) on the export acceleration 7.91% and 92.09%. Based on the six pillars development program implementation, only four programs namely program 1, 2, 3, and 4 that have high average of compatibility (67.76%) while the other two programs, namely the program 5 and 6 have lower average of compatibility (22.99%).
Model Dinamik Pengelolaan Limbah Minyak Goreng Bekas di Kota Denpasar deria wahyuni; I Ketut Satriawan; Cokorda Anom Bayu Sandyasmara
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.p06

Abstract

Minyak goreng bekas adalah minyak yang telah dipanaskan dan digunakan lebih dari tiga kali penggorengan, sehingga tergolong limbah yang dapat membahayakan kesehatan manusia dan juga berdampak negatif pada lingkungan. Kota Denpasar setiap bulannya menghasilkan kurang lebih 604.629 liter/bulan limbah minyak goreng bekas yang hingga saat ini belum dikelola dengan jelas. Limbah minyak goreng bekas jika dikelola dengan baik akan menjadi potensi, karena dapat diolah menjadi produk dan memberikan nilai tambah ekonomi. Penelitian ini bertujuan untuk menganalisis potensi pengelolaan limbah minyak goreng bekas di Kota Denpasar dan menyusun rancangan model dinamik pengelolaan limbah minyak goreng bekas di Kota Denpasar. Penelitian ini dilakukan dengan menggunakan pendekatan sistem dinamik, dan simulasi sistem dilakukan mulai tahun 2020 sampai 2030. Pembangunan model dinamik pengelolaan limbah minyak goreng bekas memanfaatkan data sekunder dan primer. Hasil simulasi menunjukkan faktor-faktor yang berpengaruh terhadap perilaku model yaitu suplai limbah minyak goreng bekas rumah tangga, suplai limbah minyak goreng bekas non rumah tangga dan teknologi pengolahan limbah. Hasil simulasi pada kondisi existing pada tahun 2030 menunjukkan stok minyak goreng bekas tidak dapat memenuhi kebutuhan minyak goreng bekas. Berdasarkan hasil simulasi beberapa skenario, alternatif rekomendasi kebijakan yang sesuai dengan tujuan yaitu skenario-4 (kombinasi skenario) dimana dapat menghasilkan suplai miyak goreng bekas sebesar 229.897,75 liter pada tahun 2025 dan meningkat menjadi 253.348,94 liter pada tahun 2030.
Analisis Nilai Tambah Dan Penentuan Prioritas Produksi Produk Kopi Di Arca Coffee Kintamani Bangli Vera Wati Situmeang; I Ketut Satriawan; A. A. P. Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): 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.2022.v10.i04.p15

Abstract

The purpose of this study was to calculate the added value generated in the processing of coffee products at Arca Coffee and determine production priorities in the processing of coffee products at Arca Coffee. This study uses the Hayami method to analyze added value. Demand forecasting uses the moving average method, exponential smoothing method, trend project method (linear trend) as well as Mean Absolute Deviation (MAD) and Mean Absolute Percentage Error (MAPE) to calculate the error value in the forecasting method used to determine the best forecasting method. The results showed that the added value generated in the processing of natural coffee bean products, honey coffee beans, and whole washed coffee beans at Arca Coffee respectively was Rp 9,200/kg, Rp 9,100/kg, and Rp 8,000/kg with successive value-added ratios of 40.00%, 39.57%, and 36.36% and the priority of production in processing coffee products at Arca Coffee was full washed coffee beans respectively, honey coffee beans, and natural coffee beans.
ANALISIS SWOT DAN PENERAPAN MODEL BISNIS KANVAS DALAM STRATEGI PENGEMBANGAN USAHA SPEED COFFEE, TEGALALANG, KABUPATEN GIANYAR I Putu Meidyka Parstya Saputra; I Ketut Satriawan; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p12

Abstract

Speed Coffee was established during the Covid-19 pandemic in March 2021. As a result of the dynamic challenges and increasing competition in the current economic recovery, Speed Coffee needs alternative strategies and business model mapping. This research aims to identify internal and external factors using SWOT analysis, formulate alternative strategies, and apply the canvas business model to support business development. The results showed that Speed Coffee is positioned in quadrant I, which supports aggressive strategies such as market penetration by expanding market share through marketing/promotion efforts, improving services to retain and attract new customers, and innovating in product development. In the canvas business model, several developments were made on the 9 elements, including adding culinary/coffee enthusiasts, tourists, and public figures (customer segments), providing coffee education (value propositions), partnering with nearby small and medium-sized enterprises, villas, or homestays to increase sales conversion and revenue (channels), providing discounts and coupons to increase customer purchases (customer relationships), recommending a consignment system to expand the marketing area (revenue streams), increasing the number of employees and conducting capacity building through training employees and developing the menu (key resources). In key activities, making and formulating written SOPs and conducting maximum work briefings and evaluations for employees. Joint venture activities include capital investment partnerships (key partnerships), budgeting and determining promotion costs and business development costs (cost structure). Keyword : SWOT Analysis, Business model canvas, Business development strategy, Speed coffee Speed Coffee telah didirikan pada bulan Maret 2021, saat itu juga bertepatan dengan adanya pandemic covid-19. Alternatif strategi dan pemetaan model bisnis merupakan tantangan dinamis yang harus dihadapi dan persaingan kompetitif pada masa pemulihan ekonomi saat ini. Tujuan dari penelitian ini adalah untuk merumuskan strategi alternative, identivikasi penyebab internal dan eksternal menggunakan analisis SWOT, serta penerapan model bisnis kanvas dalam menunjang pengembangan usaha. Hasil yang ditunjukan oleh penelitian adalah posisi Speed Coffee pada kuadran I yaitu inovasi dalam pengembangkan produk, menaikan level dalam pelayanna agar bertahan dan untuk menarik bagi pelanggan baru, meningkatkan dan meluaskan market share usaha pemasaran/promosi, mendukung strategi agresif melalui lingkup penetrasi pasar. Model bisnis kanvas telah mengembangkan 9 elemen, yaitu menambahkan pecinta kuliner/kopi, wisatawan, dan publik figur (customer segment), menyelenggarakan edukasi di bidang kopi (value propositions), mengadakan kerja sama dengan unit usaha/UMKM, Villa, atau homestay disekitarnya dalam meningkatkan konversi penjualan dan pendapatan (channels), melakukan pemberian diskon dan kupon untuk meningkatkan pembelian oleh pelanggan (customer relationship), merekomendasikan sistem konsinyasi yang bertujuan untuk memperluas daerah pemasaran (revenue streams), menambah tenaga kerja/pegawai, serta melakukan capacity building yaitu pelatihan pada karyawan dan melakukan pengembangan menu (key resources). Pada aktivitas kunci (key activities), membuat dan merumuskan SOP tertulis serta mengadakan briefing dan evaluasi kerja maksimal kepada karyawan. Melakukan joint venture yaitu pengadaan kerja sama berupa penanaman modal (key partnership), menetapkan dan menaksir biaya pengiklanan serta biaya pengembangan dalam bisnis (cost structure). Kata kunci : Analisis SWOT, Model bisnis kanvas, Strategi pengembangan usaha, Speed coffee
Pengaruh Kualitas Pelayanan dan Penggunaan Media Sosial Instagram Terhadap Tingkat Kepuasan Konsumen Pada Tigapagi Coffee & Space di Kabupaten Banyuwangi Ahmad Ali Akbar Ustadi Sadali; Nyoman Semadi Antara; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p03

Abstract

The development of information technology has made many companies today take advantage of social media to market their products. The best customer service and Instagram-worthy facilities will draw customers. The objective of study were to ascertain the impact of service quality on the degree of customer satisfaction at Tigapagi Coffee & Space Banyuwangi Regency which was the primary goal of this study, understanding the impact of Instagram usage on customer satisfaction which was research done by Tigapagi Coffee & Space Banyuwangi Regency, and establishing the qualities that require to develop and rank them based on the priority. In this study, 89 purposely chosen respondents were given questionnaires to complete, and the Importance Performance Analysis (IPA) approach was utilized to evaluate the level of consumer satisfaction. The service quality feature with the highest level of satisfaction was modern equipment, scoring 103.13%, while the lowest was toilet cleanliness, scoring 96.29%. The quality of service should be prioritized based on the following factors: toilet cleanliness, accurate orders, order delivery time, good communication skills, handling, and visual suitability of the product. The attribute with the highest level of satisfaction with the quality of using Instagram Social Media was performance of the product, with a satisfaction level of 104.71%. The attribute with the lowest level of satisfaction was Price Match with the product quality, with a satisfaction level of 96.77%. Popularity of the content, Profitable campaign offerings, Content Relevance, Product Flavor Variants, and Affordability of Prices were the attributes that must be given top priority for quality Instagram Social Media Usage. Keywords: Customer satisfaction, Service Quality, Importance Performance Analysis, Instagram Social Media Perkembangan teknologi informasi membuat banyak perusahaan dewasa ini memanfaatkan media sosial untuk memasarkan produknya. Pelayanan maksimal dengan fasilitas yang instagrameble akan menarik minat konsumen. Penelitian ini bertujuan untuk: (1) mengetahui pengaruh kualitas pelayanan terhadap tingkat kepuasan konsumen pada Tigapagi Coffee & Space Kabupaten Banyuwangi. (2) Mengetahui pengaruh penggunaan media sosial Instagram terhadap kepuasan konsumen yang dilakukan oleh Tigapagi Coffee & space Kabupaten Banyuwangi. (3) Menghitung atribut-atribut yang perlu diprioritaskan untuk perbaikan. Metode yang digunakan untuk mengukur kepuasan konsumen dalam penelitian ini adalah dengan menyebarkan kuesioner kepada 89 responden terpilih dan menghitungnya menggunakan metode Importance Performance Analysis (IPA). Hasil penelitian menunjukkan bahwa kualitas pelayanan atribut dengan kepuasan tertinggi adalah peralatan modern dengan tingkat kepuasan kualitas 103,13%, atribut dengan tingkat kepuasan terendah adalah kebersihan toilet dengan skor 96,29%. Atribut dengan tingkat kepuasan tertinggi terhadap kualitas penggunaan media sosial instagram adalah kesesuaian visual produk dengan tingkat kepuasan 104,71%, atribut dengan tingkat kepuasan terendah adalah kesesuaian harga dengan kualitas produk dengan tingkat kepuasan 96,77%, atribut yang harus diprioritaskan pada kualitas pelayanan adalah kebersihan toilet, ketepatan pesanan, waktu pengiriman pesanan, keterampilan komunikasi yang baik, penanganan keluhan, kesediaan karyawan dalam menanggapi keluhan, kemampuan melayani keluhan, menyapa konsumen, dan dekati pelayan setia. Atribut yang harus diprioritaskan untuk kualitas penggunaan media sosial instagram adalah popularitas konten, penawaran kampanye yang menguntungkan, relevansi konten, varian rasa produk, dan harga terjangkau. Kata kunci: Kepuasan Konsumen, Importance Performance Analysis, Kualitas .Layanan, Media Sosial Instagram.
Analisis Kepuasan Konsumen Terhadap Kualitas Produk dan Layanan Pada Food Court Opa Kumis Menggunakan Metode Importance Performance Analysis Jeckson Pardomuan Marpaung; Anak Agung Putu Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p01

Abstract

The purpose of thisstudy were to determine (i) the attributesthat are considered important by consumersin order to achieve customer satisfaction, (ii) the level of customer satisfaction on products and servicesquality, and (iii) the attributes that need to be improved to provide a better customer satisfaction.Research was conducted at the Opa Kumis Jimbaran Food Court. Data was obtained throughquestionnaires that filled in by 100 respondents. This study used the Importance Performance Analysis(IPA). The results showed that the attribute that had the highest level of product satisfaction was theprice (100.47%) while the lowest was other product offerings (88.16%). The attribute that has thehighest level of service satisfaction was a comfortable interior design and a safe parking space(100.23%) while the lowest was the waiter's understanding of consumer requests (85.14%). Attributesthat need to be improved in terms of products are the menu prices offered are affordable, the food pricesare in accordance with the portions, the decorations on the dishes provided are attractive, thesambal/sauce and soy sauce are always available, and the food menu offered is always available.Meanwhile, in terms of service, the waiters look neat, the interior and exterior designs arecomfortableand safe, the alertness of the waiters to clean the finished consumer tables. Keywords : Customer satisfaction, Importance Performance Analysis, product quality, service quality Tujuan dari penelitian ini adalah untuk mengetahui (i) atribut-atribut yang dianggap penting olehkonsumen dalam rangka mencapai kepuasan pelanggan, (ii) tingkat kepuasan terhadap kualitas produkdan pelayanan, dan (iii ) atribut yang perlu ditingkatkan untuk memberikan kepuasan pelanggan.Penelitian dilakukan di Food Court Opa Kumis Jimbaran. Data diperoleh melalui kuesioner yang diisioleh 100 responden. Penelitian menggunakan metode Importance Performance Analysis (IPA). Hasilmenunjukkan bahwa atribut yang memiliki tingkat kepuasan tertinggi terhadap produk adalah hargamakanan (100,47%) sedangkan yang terendah adalah penawaran produk lain (88,16%). Atribut yangmemiliki tingkat kepuasan pelayanan tertinggi adalah desain interior yang nyaman dan tempat parkiryang aman (100,23%) sedangkan terendah adalah pemahaman pelayan terhadap keinginan konsumen(85,14%). Adapun atribut yang menjadi prioritas untuk ditingkatkan dari segi produk adalah harga menuyang ditawarkan terjangkau, harga makanan sesuai dengan porsi, hiasan pada hidangan yang diberikanmenarik, sambal/saos dan kecap selalu tersedia, dan menu makanan yang ditawarkan selalu tersedia.Sedangkan dari segi pelayanan ialah pelayan berpenampilan rapi, desain interior dan eksterior yangnyaman dan aman, kesigapan pelayan membersihkan meja konsumen yang telah selesai Kata kunci : Kepuasan pelanggan, Importance Performance Analysis, kualitas produk, kualitaspelayana
Analisis Produktivitas Produksi Keripik Tempe “Sagu” UD. Arya Putra Surabaya Dengan Menggunakan Metode Objective Matrix (OMAX) Natasya Damariandini; Bambang Admadi Harsojuwono; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p12

Abstract

“Sago” tempeh chips are a soy-based snack. UD. Arya Putra is one of the “sago” tempeh chips producers in East Java. Productivity measurement is carried out as an effort to evaluate existing productivity within the company s that the company can develop optimal production targets. The Objective Matrix (OMAX) method is used to measure the productivity of UD. Arya Putra's “sago” tempeh chip production using 3 criteria, namely efficiency, effectiveness and inferential. The highest peak of productivity value of “sago” tempeh chips production by UD. Arya Putra was found in August 2022 with a productivity index value of 382.9 % and the lowest peak was found in July 2022 with a productivity index value of 197.6 %. Analysis of the productivity ratio of “sago ” tempeh chips from UD. Arya Putra who got the highest productivity value, namely ratio 2 (The total value of the product produced is compared to the total cost of LPG usage) worth 384.1 while the lowest productivity value was ratio 6 (Total hours of machine maintenance compared to the total hours of normal machine operation) worth 231 ,7. Proposals for improving productivity that can be given are reducing employee working hours to 191 hours, saving LPG gas to Rp. 5,020,062, optimizing the use of raw materials to Rp. 19,824,116 increasing the value of the products produced to Rp. 150,659,134 and optimizing machine working hours to 74 hours per month. Keywords: productivity, production, objective matrix (OMAX). Keripik tempe “sagu” merupakan makanan ringan berbahan dasar kedelai. UD. Arya Putra merupakan salah satu produsen keripik tempe ”sagu” di Jawa Timur. Pengukuran produktivitas dilakukan sebagai salah satu upaya untuk mengevaluasi produktivitas yang ada dalam perusahaan sehingga, perusahaan dapat menyusun capaian target produksi yang optimal. Metode Objective Matrix (OMAX) digunakan untuk mengukur produktivitas produksi keripik tempe “sagu” UD.Arya Putra dengan menggunakan 3 kriteria, yaitu efisiensi, efektivitas dan inferensial. Puncak tertinggi dari nilai produktivitas produksi keripik tempe ”sagu” UD. Arya Putra terdapat pada bulan Agustus 2022 dengan perolehan nilai indeks produktivitas sebesar 382,9 persen sedangkan, nilai teredah terdapat pada bulan Juli 2022 dengan nilai indeks produktivitas sebesar 168,3 persen. Analisis rasio produktivitas keripik tempe ”sagu” UD. Arya Putra yang mendapatkan nilai produktivitas tertinggi yaitu rasio 2 (Total nilai produk yang dihasilkan dibandingkan dengan total biaya penggunaan LPG) senilai 384,1 sedangkan nilai produktivitas terendah yaitu rasio 6 (Total jam perawatan mesin dibandingkan dengan total jam operasional mesin normal) senilai 231,7.Usulan perbaikan produktivitas yang dapat diberikan yaitu pengurangan jam kerja karyawan menjadi 191 jam, penghematan gas LPG menjadi Rp. 5.020.062, mengoptimalkan penggunaan bahan baku menjadi Rp. 19.824.116, menambah nilai produk yang dihasilkan menjadi Rp. 150.659.134 serta mengoptimalkan jam kerja mesin menjadi 74 jam setiap bulannya. Kata Kunci: produktivitas, produksi, objective matrix (OMAX)
Kepuasan Konsumen Sebagai Variabel Mediasi Hubungan Influencer Dan Kualitas Produk Terhadap Minat Beli Ulang Tender Care Protecting Balm Gek Nanda Putri Dana Asih; I Ketut Satriawan; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p08

Abstract

Various kinds of lip care brands circulating in Indonesia make companies have to be able to compete and keep up with the times so that these products continue to be in demand by consumers. The purpose of this study was to determine the influence of influencers and product quality on the intention to repurchase Tender Care Protecting Balm through consumer satisfaction. Sampling was done by purposive sampling method and data collection was done by distributing questionnaires to 85 respondents. Data analysis was performed using the structural equation modeling (SEM) method. The results showed that consumer satisfaction as a mediating variable was influenced by influencers with an influence of 0.9%, product quality with a direct influence of 88.3%. Repurchase intention is influenced by influencers with an influence of 36%, product quality with a direct influence of 26.8%, consumer satisfaction with a direct influence of 32.4%. Consumer satisfaction has no effect on repurchase intention so that consumer satisfaction cannot mediate the effect of influencers and product quality on repurchasing intention of Tender Care Protecting Balm. Allegedly because there are other factors, namely price discounts that affect more interest in repurchasing. Keywords: Influencers, Consumer Satisfaction, Product Quality, Repurchase Intention, Lip Balm. Berbagai macam merek perawatan bibir yang beredar di Indonesia membuat perusahaan harus dapat bersaing dan mengikuti perkembangan jaman agar produk tersebut terus diminati oleh konsumen. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh influencer dan kualitas produk terhadap minat beli ulang Tender Care Protecting Balm melalui kepuasan konsumen. Pengambilan sampel dilakukan dengan metode purposive sampling dan pengumpulan data dilakukan dengan penyebaran kuesioner kepada 85 responden. Analisis data dilakukan dengan metode structural equation modeling (SEM). Hasil penelitian menunjukkan bahwa kepuasan konsumen sebagai variabel mediasi dipengaruhi oleh influencer dengan pengaruh sebesar 0,9%, kualitas produk dengan pengaruh langsung sebesar 88,3%. Minat beli ulang dipengaruhi oleh influencer dengan pengaruh sebesar 36%, kualitas produk dengan pengaruh langsung sebesar 26,8%, kepuasan konsumen dengan pengaruh langsung sebesar 32,4%. Kepuasan konsumen tidak berpengaruh terhadap minat beli ulang sehingga kepuasan konsumen tidak dapat memediasi pengaruh influencer dan kualitas produk terhadap minat beli ulang Tender Care Protecting Balm. Diduga karena ada faktor lain yaitu diskon harga yang lebih mempengaruhi minat beli ulang. Keywords: influencer, kepuasan konsumen, kualitas produk, minat beli ulang, pelembab bibir.
ANALISIS MODAL KERJA PENGOLAHAN DAN PERDAGANGAN KOPI ARABIKA BEANS (OSE) KECAMATAN KINTAMANI, BANGLI I Made Adi Parimartha; I Ketut Satriawan; Wayan Widia
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p101

Abstract

Coffee is one of the potential plantation sectors that continues to be developed at the production level and for the industrial and trade sectors. To process coffee to be ready for market, several stages of processing need to be done. The company requires the cost of processing coffee until the coffee is ready to be traded. The costs incurred in processing coffee are called working capital. The objectives of this study are (1) to know the processing of arabica coffee until coffee is ready to be traded both between islands and exports in Bangli Regency, (2) determine the working capital components of Arabica coffee processing until coffee is ready to be traded between islands and exports in Bangli Regency, (3) Formulating working capital for processing Arabica coffee until coffee is ready to be traded both between islands and exports needed by Arabica coffee companies in one delivery period. This study uses fieldwork research methods and library research. The research was conducted in Kintamani Subdistrict because this area is the best Arabica coffee-producing area in Bali with a distinctive taste of coffee with an orange aroma. Based on the research, it was found that the order of the coffee processing consisted of preparation of raw materials, spindle sorting, stripping of fruit skin, fermentation, washing, drying, splitting of horn skin, sorting coffee beans, packaging, and shipping to consumers between islands and exported. The working capital components of Arabica coffee companies in Kintamani District are raw materials, water, labor, shipping, and administrative costs. The working capital of Arabica coffee processing in business units in Kintamani District is Rp. 9,401.92 per kg of raw materials, and there are additional administrative and shipping costs of Rp. 7,000,000 for the process of shipping finished products to Arabica Coffee.
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.
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