Article Per Year (5 Year)
p-Index From 2021 - 2026
4.405
P-Index
This Author published in this journals
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

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 18 Documents
Search

 1   2 
Karakteristik Rantai Nilai Rumput Laut di Kabupaten Klungkung I Wayan Gede Sedana Yoga; Dewa Ayu Anom Yuarini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 1 No. 01 (2016): April
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.2016.v01.i01.p04

Abstract

Tujuan dari penelitian ini adalah untuk menganalisis rantai nilai dari produsen sampai ke konsumen.Dalam penelitian ini dikaji tiga variabel yaitu kondisi objektif rantai nilai, nilai tambah, serta sertakehilangan yang terjadi pada masing-masing rantai. Penelitian ini mengambil lokasi di kecamatan NusaPenida, kabupaten Klungkung. Pemilihan lokasi penelitian menggunakan metode purposive sampling,sedangkan pemilihan responden menggunakan metode acak dan metode snowball. Metode analisis yangdigunakan adalah CSAM (A Commodity Sistem Assessment Method). Lokasi penelitian secara spesifikadalah pada tiga desa penghasil rumput laut terbesar di Nusa Penida, yaitu Desa Semaya, Desa Suana, danDesa Batu Mulapan. Dari penelitian diperoleh pola rantai nilai dari produsen sampai ke konsumen adalahprodusen – pengepul – pedagang Surabaya; produsen – pengepul – supplier – pedagang Surabaya; danprodusen – supplier – pedagang Surabaya. Nilai tambah yang diberikan pada tingka petani yaitu:pemanenan, penjemuran, pembersihan, pengemasan. Nilai tambah yang diberikan pada tingkat pengepul,yaitu: tranportasi, penjemuran, pembersihan, pengemasan ulang, penimbangan, serta penyimpanan.
Analysis Of Added Value Of Arabica Coffee Processing At PT. Dete kopi Kintamani, Bali Sijabat, John Howard; I Wayan Gede Sedana Yoga; Lutfi Suhendra
International Journal of Economics, Business and Innovation Research Vol. 5 No. 01 (2026): December - January, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v5i01.2638

Abstract

Coffee processing plays a crucial role in generating added value, significantly contributing to producers’ income. This study analyses the value added from processing Arabica red cherry coffee into green beans using three methods: Full Wash, Honey Process, and Natural Process. at PT. Dete Kopi in Kintamani, Bali. The Hayami method was employed to quantify the added value based on output conversion, input cost, and profitability. Data were collected through interviews, field observations, and document analysis. The results revealed that the Natural Process yielded the highest added value, amounting to IDR 11,846 per kilogram (40.85%), followed by the Honey Process at IDR 8,673/kg (33.36%), and Full Wash at IDR 8,556/kg (32.91%). Key factors influencing value creation included raw material quality, weather conditions, availability of drying space, labor, production costs, capacity, and processing techniques. This study underscores the
Strategies To Enhance Customer Satisfaction With The Quality Of Beef Meatball Products At Bakso Robin Panjer Zebua, Kezia Evangelista; Dewa Ayu Anom Yuarini; I Wayan Gede Sedana Yoga
International Journal of Economics, Business and Innovation Research Vol. 5 No. 01 (2026): December - January, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v5i01.2789

Abstract

This study analyzes a significant sales decline of 20–30% for beef bakso at Bakso Robin Panjer, a direct consequence of intense market competition. The primary objective is to formulate an effective product quality improvement strategy utilizing the Quality Function Deployment (QFD) methodology. QFD, a framework applicable to address sales decline, was instrumental in identifying the critical quality attributes for subsequent evaluation and enhancement to ensure consumer satisfaction. This research identified 10 attributes influencing consumer satisfaction, namely: color, appearance, size, portion, shape, temperature, texture, aroma, taste, and doneness level. Based on a survey of 97 consumers, while all 10 quality attributes were rated as highly important, the satisfaction analysis uncovered a significant performance gap. Specifically, the sensory attributes of aroma (satisfaction score 3.79; improvement ratio 1.32), taste (3.86; improvement ratio 1.30), and texture (4.21; improvement ratio 1.19) were identified as the highest priorities for intervention due to their comparatively low satisfaction ratings. The subsequent House of Quality (HoQ) matrix analysis concluded that the technical strategy must be concentrated on four critically important process parameters: boiling (relative importance 22.4%), dough mixing (20.2%), meatball forming (16%), and raw material procurement (11.5%). The resulting strategic recommendations include dough reformulation by increasing the meat-to-filler ratio and incorporating aromatic spices, standardization of the boiling temperature to ensure consistent broth quality and doneness, and the utilization of a forming machine to guarantee product shape and texture consistency. These targeted interventions are projected to restore the company's competitiveness and maximize overall consumer satisfaction.
Analisis Produktivitas Produksi Body Scrub Di PT. XYZ Tinambunan, Nurcahaya; Yoga, I Wayan Gede Sedana; Arnata, I Wayan
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.p14

Abstract

Productivity is an important indicator in assessing the efficiency and competitiveness of a company. PT XYZ, a SPA product production company established in 2000, experienced an annual decrease in productivity ranging from 1% to 5% during the 2019-2024 period. This decline is influenced by a variety of factors, with the increasing number of defective products being the main causative factor. This study aims to measure the productivity level of body scrub production, identify the causes of low productivity index, and provide recommendations for strategies to increase productivity. The Production, Organization, Sales, Product, Arbeiter, Capital (POSPAC) method is used to measure productivity levels; Fishbone diagrams to analyze the causes of the decline; and the Analytic Hierarchy Process (AHP) to determine the best solution. The results of the analysis show that the elements of production, sales, products, and capital experienced a significant decline during 2020–2024, with the highest decline in 2024 of 5.32%. The main factors that cause this include: high employee absenteeism, raw material inconsistency, broken machinery, less strict QC system, weak safety stock management. The recommended strategies include the implementation of incentive and monitoring systems, preventive maintenance, layered QC, standardization of material composition and moisture level analysis, as well as the formation of a Quality Assurance (QA)team.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Layanan Pada Kedai Kadieu Di Kabupaten Badung Bali Musmi, Nurhayati; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
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.p04

Abstract

As a culinary company that has recently faced very tight competition, Kedai Kadieu has to decide how best to face its competitors. The aim of this research is to identify product and service quality attributes that are considered important by consumers, to find out the main priority attributes for improvement for consumer satisfaction. Apart from that, and knowing the level of consumer satisfaction with these attributes. The methods used are the IPA method and the CSI method. The technique for collecting data is using purposive sampling. The results of the research show that the attributes of drink consistency for each serving and suitability of food prices to portions and food quality are product quality attributes that are considered very important by Kedai Kadieu customers, the quality of service that is considered very important includes the cleanlines and tidines of the place, the patient attributes and calmness of employees in serving consumers, and the customer comfort attributes while at Kedai Kadieu. The priority attributes for improvement in product quality are the taste of food and consistency of food at each serving, while in service quality is speed in service and presentation. The CSI results show that all product and service attributes are considered very important by consumers with an MIS value greater than 4.20 and a consumer satisfaction level value of 84% in the very satisfied product quality category and 83.1% with a very satisfied category on service quality.
Perencanaan Persediaan Bahan Baku Fresh Fruit Pada PT. XYX Unit Denpasar Simbolon, Agnes; Yoga, I Wayan Gede Sedana
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.p12

Abstract

PT. XYZ is one company that has produced food for airlines. The production process will run if there is an inventory of raw materials to be used. The purpose of this research is to find out which types of fresh fruit raw materials have the highest demand, to know the planning and calculation of raw material supplies, to know the safety stock and reorder points for raw materials at PT. XYZ Unit Denpasar. Data collection methods in this research are literature studies, interviews, observations, field practice and data from companies in collecting primary and secondary data. The analytical tools used are SAP and Microsoft Excel applications using the Economic Order Quantity (EOQ) and Re Order Point (ROP) methods. By using this method, the raw material for fresh fruit is watermelon with optimal quantity results of 375 Kg for seven orders, pineapple fruit 443 Kg for nine orders, while papaya fruit 392 Kg for eight orders. Through the calculation of Safety Stock and Re Order Point, for fresh fruit raw materials that have the highest safety stock based on historical demand, namely papaya fruit has a Safety Stock of 139 and a Re Order Point of 161, pineapple has a Safety Stock of 129 and a Re Order Point of 155, and Watermelon has a Safety Stock of 74 and a Re Order Point of 94.
Peningkatan Kualitas Produk Lulur Varian Lidah Buaya di UD. Sekar Jagat Dengan Metode Quality Function Deployment (QFD) Giri, Ni Kadek Ayu Savitri; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
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.p03

Abstract

Aloe vera scrub is a body treatment that comes from the natural ingredient aloe vera which is known to have moisturizing benefits for the skin. This research aims to determine the attributes that consumers consider important for the aloe vera variant of the Sekar Jagat scrub product, analyze the level of importance and consumer satisfaction with the quality of the Aloe Vera variant of the Sekar Jagat scrub product and formulate a priority strategy for improving the quality of the Aloe Vera variant of the Sekar Jagat scrub. This research analysis uses the Quality Function Deployment method. Determination of sample size in this study used non-probability sampling techniques. The number of samples used in this research was 80 respondents. Based on the research that has been conducted, there are 10 consumer interest attributes, with the highest importance value being aroma (4.49) and the lowest being the price attribute (4.23). The attribute that has the lowest satisfaction value is information on the packaging (3.14). The strategy that can be recommended to improve product quality is that the company needs to evaluate the attributes that have the highest priority for improvement based on the improvement ratio, namely the information attributes on the packaging, packaging size and content. The company needs to evaluate the technical parameters that have priority for improvement based on the level value. technical interests, namely determining the formula, mixing and secondary packaging. With a deep understanding of consumer needs and preferences, as well as implementing effective marketing strategies, the company has the potential to strengthen its position in the market and increase sales of its products in the future
Strategi Peningkatan Kualitas Produk Minuman Kopi Di Coffee Shop EFG Menggunakan Metode Quality Function Deployment (QFD) Sulaeman, Dani Endrio; Wiranatha , Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
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.p09

Abstract

The revenue of Coffee Shop EFG xperienced fluctuations in 2023. Based on interview results, the decline in revenue was caused by a decrease in the number of customers, likely due to the presence of competing coffee shops located along the same route. The objective of this research is to determine the product quality attributes of coffee drinks that are considered important by customers, understand the level of importance and customer satisfaction, and formulate business development strategies. This research uses the Quality Function Deployment method. The analysis results indicate that there are 11 product quality attributes of coffee drinks that are considered important by customers. The highest importance value is promotion (4,59), while the highest customer satisfaction value is cleanliness (4,33). The technical parameters that need to be evaluated and improved are coffee powder brewing, coffee bean grinding, and coffee bean weighing. The recommended business development strategies include promotion enhancement, adding product variations, and conducting monthly evaluations.
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 Giri, Ni Kadek Ayu Savitri 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 Sulaeman, Dani Endrio 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