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All Journal IPTEKMA Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno International Journal of Economics, Business and Innovation Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

I W.G. SEDANA YOGA

Prodi. Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 2929406

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

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KARAKTERISTIK MINYAK ATSIRI DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb.) HASIL PERLAKUAN LAMA CURING DAN LAMA EKSTRAKSI I Wayan Putra Adiyasa; Ni Made Wartini; I W Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The aims of this study were to 1) determine the influence of curing time and extraction time, on the rendement and characteristics of essential oil of pandan wangi leaves 2) get curing time and extraction time procses to produce the highest yield and the best characteristics essential oil of pandan wangi leaves and 3) determine the type and composition of compounds in the essential oil of pandan wangi leaves. This research used randomized block design with factorial pattern. The first factor (curing time) consists of 3 level namely without curing, the 2 and 4 days process time, the second factor (extraction time) consists of 3 level using the 2, 3, and 4 hours process time. Each treatment grouped into 3 groups based on the time implementation. Objective variables measured were yield, and composition profiles of compounds in essential oil of pandan wangi leaves. Subjective variabel measured were the preference of aroma and aroma strength of the essential oil of pandan wangi leaves. The best treatment was determined with effectiveness index. The results showed that the curing time and extraction times had significant effect on the rendement and characteristics of essential oil of pandan wangi leaves. The extraction time of 3 hours and material conditions of curing 4 days was right treatment to produce essential oil of pandan wangi leaves with the highest rendement and the best characteristics, namely rendement 1.983 %, the aroma preference of 5.2 (between like and really like) and aroma strength 6.4. essential oil of pandan wangi contain 36 kinds of compounds with 16 compounds were not identified. Constituent compounds consists of classes alkane (46,66%), alkene (31,22%), aldehid (11,13%), and not identified (10,89%).

Kelayakan Finansial dan Analisis Nilai Tambah pada Pengolahan Teh Putih di PT. Bali Cahaya Amerta Gianyar Bali I Dewa Gede Agung Sastra Wiartha; Luh Putu Wrasiati; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

White tea are superior products at PT. Bali Cahaya Amerta and still not so many other companies in producing it. The purpose of the study is to, determine the financial feasibility of white tea processing at PT. Bali Cahaya Amerta, determine the added value generated from the processing of white tea at PT. Bali Cahaya Amerta, and determine the feasibility of white tea at PT. Bali Cahaya Amerta if there is an increase in operating costs and a decrease in income using sensitivity analysis. Financial feasibility analysis uses quantitative descriptive analysis using the calculation of profit and loss, Net Present Value, Internal Rate of Return, Net B / C Ratio, Payback Period, and Break Event Point, and value added analysis using the Hayami method. Production of white peony and silver needles is feasible, with Net Present Value results of Rp. 4,505,933,033. Internal Rate of Return of 5.49% shows that the rate of return is greater than the specified bank interest rate. Payback Period for 2 years 3 months. B/C ratio of 1.55. White peony added value obtained a value of Rp. 860,000 per kg, the ratio of added value is 110.25%. While the added value of the silver needle is Rp. 430,000 per kg, value added ratio of 47.77%. The sensitivity analysis scenario shows that both an increase in operating costs of 1.5% -4% and revenue decreased 1.5% -2.5% resulting in a positive NVP. So that the business of white peony and silver needle is feasible. Keywords: white tea, financial feasibility, value added

STRATEGI PENINGKATAN PEMASARAN PRODUK BODY SCRUB DI PT. ARJUNA YOGA SAKTI DENPASAR Ida Ayu Komang Tricahyani; Luh Putu Wrasiati; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to: 1) analysing internal factor (strengths and weakness) and external factor (opportunity and threats) in the marketing of body scrub product by PT. Arjuna Yoga Sakti; 2) formulating alternative strategy which can be used on body scrub by PT. Arjuna Yoga Sakti; 3) establish a priority strategy for increasing the marketing for body scrub product by PT. Arjuna Yoga Sakti. Business development strategy is determind by using SWOT (Strenght, Weakness, Opportunities and Threats) matrix analysis, supported by quantitative analysis was using matrix EFE, IFE, IE and QSPM. The result showed that the weight value for matrix Internal Factor Evaluation (IFE) was 3,23 (strong position) and External Factor Evaluation (EFE) was 2,53 (relatively moderate). In the Matrix Internal External (IE) strategy that must be done was to grow and establish strategies (growth and build), which consist of an intensive strategy (market penetration, market development and product development) or integrative strategies (backward integration, forward integration and integration horizontal). The priority strategy that can be applied for body scrub by PT. Arjuna Yoga Sakti is to feature the product advantages against other products and to create a social media platform as well as website about body scrub. Keywords: Body scrub, SWOT, QSPM and PT. Arjuna Yoga Sakti

Kriteria Pemilihan Urutan Babi yang Disukai Konsumen di Kota Denpasar, Provinsi Bali I Gusti Agung Teguh Gardipa; Nyoman Semadi Antara; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bali has many traditional foods, the most popular traditional in Bali, sausage. This study aims to determine the criteria of the order of urutan product in the city of Denpasar, Bali and to find out the most priority characteristics among the criteria that have been determined against the order of urutan in the city of Denpasar, Bali. This study uses the AHP (Analytic Hierarchy Process) method. The results of this study indicate that the AHP Test on the criteria shows that the weighting of the five experts is included in the criteria consistently and it can be concluded that the most important criterion is the taste criteria, with score of 0.350. The most important criteria in the sub-criteria for taste are the spicy sub-criteria, with score of 0.505. The most important criterion in the sub-criteria in the process is the sun criteria sub-criteria, with a score of 0.329. The most important criteria in the sub-criteria for the composition are the fat meat sub-criteria, with a score of 0.622. The most important criteria in the sub-criteria at the price are the 80-90 sub-criteria with a score of 0.478. The most important criterion in the sub-criteria for texture is the soft sub-criteria which is a score of 0.758. Keywords: Urutan, AHP, fermentted sausage

ANALISIS NILAI TAMBAH PADA RANTAI PASOK KOPI ROBUSTA OLAH KERING DI DESA MUNDUK TEMU, PUPUAN, TABANAN I Dewa Gede Satria Nugraha,; A. A. P. Agung Suryawan Wiranatha; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The objective of this research were to determine the supply chain of robusta coffee the added value of each element of the robusta coffee supply chain, and to make alternative policy recommendations to increase the added value of farmers in the Munduk Temu Village, Pupuan, Tabanan. This research was conducted from April to June 2018. This study used a survey method with questionnaire, and used the Hayami method to determine the value added of each element of the supply chain. Alternative recommendations were determined by using the AHP method. There are 3 patterns of robusta coffee supply chain in Munduk Temu, Pupuan, Tabanan : pattern I farmers - processing factories - traders, patterns II farmers - brokers - processing factories - traders, and patterns III farmers - middlemen - collectors - processing factories - traders. The flow goods from farmer and end at the trader, while the money and information flow from traders and end at the farmer. The added value in supply chain pattern I was Rp.4,066/Kg Ose, Rp.4,540/Kg Ose on chain pattern II, and Rp.2,322/Kg Ose for chain pattern III. The value received by each element of the supply chain was Rp.422/Kg Ose for chain I farmers, Rp.446/Kg Ose for chain II farmers and Rp. 451/Kg Ose for chain III, Rp.450/Kg Ose for chain II middleman, Rp.903/Kg Ose for chain III middleman, Rp. 2,944/Kg Ose for processing mills, and Rp.700/Kg Ose for traders. Alternative recommendations for increasing the added value of robusta coffee by using AHP analysis showed that the criteria of post-harvest processing with alternative dry-processing methods and indicators ose coffee were the priorities that play an important role in increasing the added value of robusta coffee at the farm level. Keywords : robusta coffee, supply chain, value-added, Hayami Method.

Analisis Pengaruh Beban Kerja dan Lingkungan Kerja terhadap Kinerja Karyawan Pada PT. Ital Fran’s Multindo Food Industries Cabang Bali Intan Krisdayanti Sinaga; Agung Suryawan Wiranatha; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The objective of this research was to study the relationship between workload and working environment on employee performance at PT. Ital Fran’s Multindo Food Industries subdivision Bali. The methods of data collection on this research were interviews, dissemination of questionnaires and library studies through literature review. Independent variables in this study were the workload (X1) and working environment (X2). Dependent variable was employee performance (Y), and for intervening variable was employee loyalty (Z). The results showed that workload had no significant effect on employee performance. Meanwhile, the working environment and employee loyalty had positive and significant influences on employee performance. The influence of workload and working environment on employee performance through loyalty was 48% while the remaining 62% was influenced by other factors or error values. Keywords: Workload, working environment, employee performance, path analysis

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)

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

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)

Analisis Kepuasan Konsumen terhadap Kualitas Produk dan Layanan “Kedai Kebab Turki” di Kabupaten Karangasem Naila Zulmia; Agung Suryawan Wiranatha; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The Aims of this research were to: (1) Find out the quality attributes of products and services that considered important by customer to achieve customer satisfaction at Store Kebab Turki (2) Find out the level of conformity of customer expectations and satisfaction on the quality of products and services at Store Kebab Turki (3) To determine the quality attributes of products and services that need to get priority from Store Kebab Turki based on the level of importance and performance to provide customer satisfaction. The method used to measure the level of customer satisfaction in this study by distributing questionnaires related to the analysis of consumer satisfaction on product and service quality to 90 selected respondents and then calculated using the Importance Performance Analysis (IPA) method and the Customer Satisfaction Index (CSI). The results of the research showed that the attribute with the highest level of conformity on product quality were the hygiene and freshness of beverage ingredients with a suitability level 102.12% and attribute with lowest of conformity level is beverage menu variations with a suitability level 94.72%. The attribute with the highest level of conformity on service quality is the availability of knowledge of employees on the products offered with a suitability level 100.27% and attribute with lowest satisfaction level is the availability of parking area with a suitability level 79.17%. The attributes that must be prioritized on product quality are the texture of the food, level maturity food, and the taste of the beverage. The attributes that must be prioritized for service quality are the quickness of service for ordering food and beverage, friendliness and courtesy of employees in serving consumers, interior design and availability of parking area. The CSI results show that all product and service quality attributes are considered important by customer with the average number of MIS values ??greater than 4.20 and customer satisfaction level 84.2% in the very satisfied category for product quality and 79.6% in the satisfied category for service quality. Keywords : customer satisfaction, product quality, service quality, Importance Performance Analysis, Customer Satisfaction Index.

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 Manik, Roulina 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 Simbolon, Agnes Sipayung, Ruth Wenda Sitorus, Roulina Tiolyn Rohana Sri Mulyani Tejawati Lianingsih Vudia Miranda Wijaya, Putu Teddy Bagas Wiranatha , Anak Agung Putu Agung Suryawan Wiranatha, Anak Agung Putu Agung Suryawan Wulandari, Ni Kadek Arik

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