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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
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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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 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