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All Journal IPTEKMA Buletin Udayana Mengabdi Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) International Journal of Economics, Business and Innovation Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
I W.G. SEDANA YOGA
Prodi. Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering

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PERENCANAAN AGREGAT PRODUK SELAI BUAH DENGAN METODE TRANSPORTASI (STUDI KASUS: PT. BALI FRUIT, DALUNG, KUTA UTARA, BADUNG) Ratna Dewi, Putu Cyntia; Satriawan, I Ketut; Yoga, I Wayan Gede Sedana
IPTEKMA Volume 8, No. 1, Februari 2019
Publisher : Bidang Kemahasiswaan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/iptekma.2019.v08.i01.p06

Abstract

PERENCANAAN AGREGAT PRODUK SELAI BUAH DENGAN METODE TRANSPORTASI (STUDI KASUS: PT. BALI FRUIT, DALUNG, KUTA UTARA, BADUNG). Penelitian ini dilakukan di PT. Buah Bali, Dalung, Kuta Utara, Badung. Produk yang dihasilkan adalah selai buah buatan sendiri. Peramalan permintaan dilakukan karena permintaan yang berfluktuasi di perusahaan ini. Perencanaan produksi pada perusahaan belum efektif sehingga perencanaan agregat diperlukan untuk mengetahui biaya produksi paling minimum. Tujuan dari penelitian ini adalah untuk menentukan waktu standar produksi selai, perkiraan permintaan, dan perencanaan agregat yang tepat. Metode yang digunakan dalam perkiraan permintaan adalah Simple Moving Average, Exponential Smoothing, dan Trend Linear. Metode perencanaan agregat yang digunakan adalah metode Transportasi dengan alternatifnya adalah tenaga kerja tetap dan tenaga kerja diubah. Waktu standar selai mangga, selai nanas, dan produksi selai stroberi adalah 1,09 jam / kg. Peramalan permintaan yang harus dilakukan adalah dengan metode Exponential Smoothing dengan ? = 0,9. Hasil peramalan dijadikan referensi sebagai jumlah permintaan untuk perencanaan agregat. Perencanaan agregat yang tepat adalah dengan tenaga kerja alternatif diubah karena menghasilkan biaya produksi paling minimum, yaitu Rp 422.160.690,69 untuk Mei hingga Oktober 2019.
PEMANFAATAN SAMPAH ORGANIK MENJADI PUPUK KOMPOS DENGAN BANTUAN MIKROORGANISME DI DESA SIBETAN KARANGASEM WAYAN GUNAM; I.B., L.P. WRASIATI; I MD. MAHAPUTRA WIJAYA; IW. ARNATA; I W.G. SEDANA YOGA
Buletin Udayana Mengabdi Vol 7 No 2 (2008): Volume 7 No.2 – September 2008
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (21.101 KB)

Abstract

ABSTRACT Sibetan village which located in Karangasem Regency eastern of Bali is well known for its zallaca farming, that produces high quality and original taste of zallaca fruits. Zallaca,s post harvest process in farmer’s and distributor’s level produces enough quantity of organic waste. This waste currently is become a pollutant to their neighborhood and their soil. Even tough the majority of the waste is organic, it still became a disturbance because of its large volume. Hence, a special method or treatment is needed to solve this problem. Composting this organic waste through the helps of micro-organisms is became the selected method because this process is able to decreases the volume of the organic waste, and also the fermented waste is useful as an organic fertilizer. The fermented waste add a value to the zallaca’s farmer in order to decrease the dependency to artificial fertilizer, and helps increase the income of the zallaca’s farmer with the decrease allocations of farming expenses to bought an artificial fertilizer.
Penentuan Formula Biskuit Labu Kuning (Cucurbita moschata) sebagai Pangan Diet Penderita Diabetes Mellitus IMade Sugitha; Bambang Admadi Harsojuwono; IWayanGede Sedana Yoga
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The study aims to determine the formula pumpkin biscuits containing resistant starch andbeta-carotene are high but the impact of the increase in blood sugar levels low.The experiment was conducted using a completely randomized design with 5 treatmentscomparison formula pumpkin flour and wheat in the manufacture of biscuits. The comparison isas follows: (40 g : 460 g), (80 g : 420 g), (120 g : 380 g), (160 g : 340 g), and (200 g : 300 g)were repeated 4 times. Research conducted bioassay testing using SD rats. Observations wereresistant starch, beta carotene and increase blood sugar levels. The resulting data were analyzedby ANOVA and Duncan's multiple comparison test.The results showed that the formula biscuits significant effect on levels of resistant starch, betacaroteneand increase blood sugar levels and preference for color, flavor, aroma, texture andoverall acceptance pumpkin biscuits. Formula biscuits with pumpkin comparison and wheat flour(120 g : 380 g) is the best formula. The biscuit formula has the characteristics: resistant starchcontent of 11.79%, beta carotene 9714.21 mg / 100 g and can lower blood sugar increasing up to23.50 mg / dl post-consumption with the preference level of texture ranging from dislike to likeenough, as well as the color, flavor, aroma and overall acceptance between enough like to like.
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.
Supply Chain Performance Analysis in the Cocoa Industry Using SCOR AHP Method: Case Study of PT XYZ in Bali Girsang, Ruth Maida Demona; I Wayan Gede Sedana Yoga; A. A. P. Agung Suryawan Wiranatha
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.v4i06.2346

Abstract

PT XYZ is a cocoa processing company that requires a supply chain performance evaluation, as previous measurements have focused mainly on profit without considering process effectiveness. This study aims to measure supply chain performance using the Supply Chain Operations Reference (SCOR) framework and the Analytical Hierarchy Process (AHP). A total of 30 indicators across the five core SCOR processes were evaluated, weighted using AHP, and priority improvement indicators were identified. The results show a supply chain performance score of 87.46 (Good). Most indicators were in the excellent category; however, several remained low, including forecast accuracy (70.90, good), raw material planning accuracy (19.13, poor), number of trouble machines (66.67, average), and inventory accuracy for finished products (0.00, poor). In addition, the timely delivery performance by suppliers (90.83, excellent) was identified as vulnerable to decline. Improvements focus on low-performing indicators through strategies such as more accurate forecasting, integrated raw material planning systems, scheduled machine maintenance, real-time finished product inventory recording, and inventory coordination with suppliers through safety stock. This study provides a basis for systematic evaluation to enhance supply chain effectiveness and support the company’s operational sustainability.
Risk Analysis and Mitigation in the Coffee Supply Chain (Case Study: XYZ MSME, Klungkung) Manik, Roulina; I Wayan Gede Sedana Yoga; Ni Putu Suwariani
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.v4i06.2466

Abstract

XYZ is one of the coffee processing MSMEs located in Klungkung Regency, Bali. In carrying out its operations, this MSME encounters several problems, one of which is the lack of green bean raw materials. This condition has the potential to cause production targets to not be achieved, so that consumer demand cannot be met. This problem can cause losses for MSME, so efforts are needed to anticipate and reduce the risks that occur due to the lack of raw materials. This study aims to identify risk events and risk sources, as well as to design mitigation strategies to minimize the impact of risks on the supply chain at XYZ MSME. The HOR method consists of two phases. Identifying risk events and sources is done in HOR phase 1, and designing mitigation solutions for priority risk agents is done in HOR phase 2. According to the study's findings, there are 56 risk agents and 31 risk events, with 23 risk agents prioritized according to their Aggregate Risk Potential (ARP) value. Furthermore, 17 mitigation strategies were designed to reduce risk, and nine of these strategies were selected as the top priorities in risk management. These priority strategies include setting quality standards for green bean suppliers, implementing a strict penalty or price discount system, providing a buffer stock of raw materials, implementing a safety stock system for raw materials, adding potential suppliers from different locations, improving supplier selection and evaluation, establishing cooperation contracts for a specific period of time, with setting price standards, preparing new suppliers, and forming a Quality Control (QC) team.
Karakteristik Briket Arang Tongkol-Kuit Jagung Pada Variasi Konsentrasi Perekat Tapioka dan Waktu Pembakaran Wulandari, Ni Kadek Arik; Triani, I Gusti Ayu Lani; Yoga, I Wayan Gede Sedana
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.p07

Abstract

Charcoal briquettes are an alternative energy that is used as fuel in solid form and has a certain shape (Arni et al., 2014). Charcoal briquettes are are produced from use of renewable resources, so they have the potential to be a sustainable fuel solution. This research aims to determine the effect of tapioca adhesive concentration and burning time on the characteristics of corncob-husk charcoal briquettes. This research used a Randomized Group Design (RAK) with a factorial pattern consisting of two factor. The first factor is the adhesive concentration which consists of 4 levels: 5%, 10%, 15%, and 20%. The second factor is the burning time which is 1 hour and 2 hours. The variables observed in this research were water content, ash content, heating value, evaporation content, and carbon content. The results showed that the concentration of tapioca adhesive and burning time had a very significant effect on the characteristics oh charcoal briquettes. The best treatment was charcoal briquettes with a tapioca adhesive concentration of 5% with a burning time of 1 hour.    
Strategi Digital Marketing Dalam Meningkatkan Penjualan Di Goory Coffee And Eatery Dewi, Ni Luh Ayu Ciptasari; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana; Sadyasmara, Cokorda Anom Bayu
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.p04

Abstract

This study aims to identify key success factors, formulate strategic recommendations to increase sales, and evaluate the implementation results of digital marketing strategies at Goory Coffee and Eatery. Goory Coffee and Eatery faces challenges of fluctuating sales and suboptimal digital marketing strategies. Benchmarking was used to assess the effectiveness of the current digital marketing strategies. The RACE framework (Reach, Act, Convert, Engage) combined with SWOT analysis was employed to evaluate internal and external factors influencing digital marketing. Recommended strategies include enhancing the creativity of social media content, optimizing customer loyalty programs, and utilizing digital advertising more effectively. The findings indicate that marketing through Instagram and TikTok successfully increased audience reach and consumer engagement, contributing to a revenue increase of IDR 49,269,623 per month. However, challenges remain, such as the suboptimal repeat order strategy and the underutilization of paid advertisements (ads).
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.
Brand Switching Konsumen Restoran Mie Pedas Di Kecamatan Denpasar Barat Wijaya, Putu Teddy Bagas; Yoga, I Wayan Gede Sedana; Wiranatha , Anak Agung Putu Agung Suryawan; Sadyasmara, Cokorda Anom Bayu
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.p05

Abstract

Spicy noodle restaurants succeeded in capturing consumer attention by offering uniquely flavored noodles distinctive. The objective of this study are to identify the characteristics of consumers of spicy noodle, to analyze brand switching behavior in the spicy noodle market from the present time up until the fifth year, and to determine the long-term market share equilibrium of various spicy noodle brands in the West Denpasar District. The method employed is the Markov Chain analysis, processed using Microsoft Excel 2021. The sample size was determined using the Cochran formula, resulting in 100 respondents. The findings indicate that the majority of respondents who consume spicy noodle products are female, predominantly aged between 21–25 years. Approximately 54% of respondents are students with monthly expenditure on food ranges between IDR 100,000 and IDR 999,000, with an average consumption frequency of 2–3 times per month. In the first year (2025), the market share of spicy noodle brands was distributed as follows: Mie Kober (19%), Mie Gacoan (49%), and Wizzmie (32%). In the second year (2026), Mie Kober and Mie Gacoan experienced a decline in market share to 16.72% and 44.31% respectively, while Wizzmie saw an increase to 38.97%. In the third year and subsequent periods, fluctuations in market share occurred across all brands, in which the market shares in the fifth year (2029) are Mie Kober (14.83%), Mie Gacoan (41.82%) and Wizzmie (43.36%). The market shares are projected to stabilize by the 11th year, with Mie Kober at 14.67%, Mie Gacoan at 41.69%, and Wizzmie at 43.65%
Co-Authors Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Ayu Indah Puspa Rini Bambang Admadi H Bambang Admadi Harsojuwono Binsar Hamonangan Manurung DEWA AYU ANOM YUARINI Dewi, Ni Luh Ayu Ciptasari Dhea Novratena Evita Zuyyina Afianti Fitria Alfiana Girsang, Ruth Maida Demona I Dewa Gede Agung Sastra Wiartha I Dewa Gede Satria Nugraha, I Gusti Agung Teguh Gardipa I Gusti Ayu Lani Triani I Gusti Ketut Sri Diah Indrayani I Gusti Ngurah Cahyadi Kresnawan I Gusti Ngurah Pungki Wiraguna I K. Satriawan I Ketut Satriawan I Komang Budha Astawa I Made Mahaputra Wijaya I Made Sugitha I Putu Surya Atmaja I Wayan Arnata I Wayan Putra Adiyasa Ida Ayu Komang Tricahyani Ida Bagus Gede Ardyana Pemaron S Ida Bagus Wayan Gunam IGA Dharmapadni Gria Mas Arum Indah Surya Intan Krisdayanti Sinaga Ketut Lilis Setiawati Komang Eka Dana Suputra Komang Listia Damariyanti Luh Gede Arista Pradnyani Luh Putu Wrasiati Lutfi Suhendra Manik, Roulina Musmi, Nurhayati Naila Zulmia Ni Gst Ayu Kade Ratih Permata Sari Ni Luh Wayan Ari Sukarmini Ni Made Dwining Purwanti Ni Made Linda Krisdayanti Ni Made Rai Safitri Ni Made Trisnayanti Ni Made Wartini Ni Nyoman Dian Luswiantini Ni Putu Candra Wikantari Ni Putu Lilik Setya Dewi Ni Putu Mega Triasswari Ni Putu Rima Yanti Ni Putu Suwariani Ninda Christyn Pangaribuan NYOMAN SEMADI ANTARA Pande Ketut Raka Ariesta Putra Prasetya Dwitama Putu Marita Cakatini Rosyanta Putu Mas Krisna Utari Ratna Dewi, Putu Cyntia Sadyasmara, Cokorda Anom Bayu Sijabat, John Howard Simbolon, Agnes Sipayung, Ruth Wenda Sitorus, Roulina Tiolyn Rohana Sri Mulyani Tejawati Lianingsih Tinambunan, Nurcahaya Vudia Miranda Wijaya, Putu Teddy Bagas Wiranatha , Anak Agung Putu Agung Suryawan Wiranatha, Anak Agung Putu Agung Suryawan Wulandari, Ni Kadek Arik Zebua, Kezia Evangelista