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All Journal JURNAL MANAJEMEN AGRIBISNIS Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Specta Journal of Technology Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Journal of Functional Food and Nutraceutical International Journal on Food, Agriculture and Natural Resources (IJFANRES) International Journal of Economics, Business and Innovation Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
DEWA AYU ANOM YUARINI
Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, Udayana University, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Nursing

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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.
Strategi Peningkatan Kualitas Pelayanan Di Simalu Kopi Menggunakan Metode Quality Function Deployment (Qfd) Bawazier, Chazqa; Hartiati, Amna; Yuarini , Dewa Ayu Anom
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.p03

Abstract

Simalu Kopi is a coffee shop that offers a homey coffee-drinking atmosphere close to nature and located in the middle of Batubulan Village, Sukawati District, Gianyar Regency, Bali Province. Simalu Kopi's income is fluctuating, but from August to December 2024, there was a 30% decrease in income per month and an average of 7 complaints per month from consumers regarding the shop's service. The objectives of this study are to identify the service attributes valued by customers at Simalu Kopi, analyze the level of importance and customer satisfaction with service quality at Simalu Kopi, and develop appropriate strategies for improving service quality at Simalu Kopi. This study employs the Quality Function Deployment (QFD) method, which involves developing products or services based on consumer needs. The variables used are Wi-Fi network reliability, availability of toilet facilities, comfortable seating, ample parking space, cleanliness of the premises, tidiness of the premises, cleanliness of dining utensils, cleanliness of drinking utensils, employee appearance, strategic location, service speed, order accuracy, payment ease, issue resolution, menu mastery, safety assurance, customer trust, employee friendliness, employee sensitivity, and service dedication. The analysis revealed that the service attribute of safety assurance has the highest consumer importance value, while the service attribute of employee friendliness has the highest consumer satisfaction value. The recommended strategies for improving service quality at Simalu Kopi include providing parking area markers, using the best Wi-Fi router and regularly monitoring the network, optimizing digital and physical promotions, conducting regular briefings, evaluations, and employee soft skills training, implementing a reward–punishment system, adopting service excellence practices, and adding large-screen facilities.
Strategi Pengembangan Produk Jajanan Tradisional Klepon Di Klepon Legend Gianyar Wardana, Gede Wahyu; Yuarini, Dewa Ayu Anom; Sadyasmara , Cok Anom Bayu
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.p03

Abstract

In 2022-2023 Klepon Legend experienced a 15% decrease in sales. Based on interviews with business owners, one of the factors affecting this decline in sales is because there are competitors who offer similar products from Klepon Gianyar 1980 and also Klepon Gianyar Dayu Niang Eka. The purpose of this study is to determine the quality attributes of klepon products, determine the level of importance and consumer satisfaction, and formulate product development strategies at Klepon Legend. The analysis method used in the research is Quality Function Deployment (QFD) and the variables used are the quality attributes of klepon products, namely color, aroma, taste, texture, shape, size, portion. Based on QFD analysis, the product quality attribute with the highest importance value is the flavor attribute for attributes that get the highest satisfaction value is the menu portion and size. The product development strategy that can be recommended based on the characteristics of the respondents is that Klepon Legend can innovate klepon dough by adding flavor and aroma variants such as matcha, taro, red velvet and chocolate.
Empowering Mengwitani Village Community through processing used cooking oil into eco-friendly solid soap Dewa Ayu Anom Yuarini; I Gede Arie Mahendra Putra; Putu Julyantika Nica Dewi; M. Habib Arif Budiman; Carolline Octovinarti Ina Kasi Langkeru; Made Satria Wibawa; Ni Kadek Pingkan Wulandari
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 10 No. 4 (2025): November 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v10i4.16042

Abstract

Used cooking oil, commonly produced from household cooking activities, poses serious risks to health and the environment if used repeatedly or disposed of carelessly. Repeated heating causes the formation of harmful compounds such as free fatty acids, aldehydes, and acrolein, while disposal into waterways can cause significant pollution. This community service program aims to enhance the knowledge and skills of housewives in Banjar Adat Taman Sari, Mengwitani Village, in processing used cooking oil into useful products, particularly solid soap. The activity conducted on July 24, 2025, employs a participatory learning-by-doing approach through interactive presentations and hands-on practice. Participants were introduced to the hazards of used cooking oil, purification techniques using activated carbon, and soap-making methods. Out of 37 participants, 4–6 was directly involved in the practical session, while the others followed via a live stream. The soap produced met the standards for cold-process soap in terms of color, scent, and texture. The program successfully raised environmental awareness, empowered women with practical skills, and opened up opportunities for household-scale businesses based on environmentally friendly practices.
Karakteristik Virgin Coconut Oil Pada Perlakuan Ukuran Partikel dan Jumlah Arang Aktif Pelepah Kelapa (Cocos nucifera L.) Sebagai Adsorben Pratysentani, Ni Kadek Listera; Yuarini, Dewa Ayu Anom; Putra, Gusti Putu Ganda
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.p02

Abstract

Virgin Coconut Oil (VCO) is a pure coconut oil produced from old coconut meat in fresh conditions, which is made without heating and without using chemicals. The quality of VCO can be improved by using activated charcoal adsorbent in the filtering process. This study aims to determine the effect of particle size and amount of coconut frond activated charcoal adsorbent on VCO characteristics and determine the best treatment for particle size and amount of adsorbent to produce quality VCO. This research used a factorial randomized block design with two factors, namely particle size (P) with P1 (80 mesh), P2 (100 mesh), and P3 (120 mesh), and the amount of adsorbent (J) with J1 (20g), J2 (30g), and J3 (40g), resulting in 9 treatment combinations grouped into 2 based on the time of implementation, thus obtaining 18 experimental units.The results showed that particle size had a significant effect on water content, free fatty acids, clarity, and organoleptic characteristics such as aroma, taste, and color. Meanwhile, the amount of adsorbent from coconut frond activated charcoal had a significant effect on clarity and organoleptic characteristics such as aroma and taste, but had no significant effect on water content, free fatty acids, peroxide number, and organoleptic color. The interaction between particle size and adsorbent amount did not significantly affect the moisture content, free fatty acids, peroxide number, clarity, and organoleptic characteristics such as aroma, taste, and color of VCO. Based on these results, the best treatment to produce quality VCO products is to use a particle size of 120 mesh and the amount of activated charcoal adsorbent from coconut fronds as much as 40g. With this treatment, the values of water content 0.012 ± 0.000%, free fatty acid 0.038 ± 0.003%, clarity 0.003 ± 0.001 A, peroxide number 0.388 ± 0.003 mg ek/kg, and organoleptic test scores for taste 4.65 ± 0.59, color 4.60 ± 0.60, and aroma 4.55 ± 0.94 were obtained.
Penerapan Metode Quality Function Deployment (QFD) Dalam Upaya Meningkatkan Kualitas Produk Es Kopi Susu di Coffee Shop ABC Chelseanna, Dea; Yuarini, Dewa Ayu Anom; Satriawan, I Ketut
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.p08

Abstract

Overall sales at Coffee Shop ABC decreased by 21% from January to May 2023. One factor contributing to this decline is the presence of similar coffee shop competitors in close proximity. The aim of this research is to determine product attributes, analyze the level of importance and satisfaction of the product, and determine strategies to improve product quality. The method used in this research is Quality Function Deployment (QFD) and the variables used are the quality attributes of the iced coffee milk product, namely price, taste, aroma, color, physical appearance, temperature and volume. Based on the QFD analysis, it was found that the product quality attribute with the highest importance value was the volume attribute (4.61), the attribute that received the highest satisfaction value was taste (4.29), and the strategy to improve product quality that could be recommended was to carry out an evaluation every month to determine achievements. product targets and shortcomings.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk Kopi Warbon di “Warbon Cafe” Bekasi Dengan Menggunakan Metode Quality Function Deployment (QFD) Ignashia, Maria Cory; Yuarini, Dewa Ayu Anom; Hartiati, Amna
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.p10

Abstract

In January-May 2023, Warbon Cafe experienced a 23% decrease in sales. This was due to the emergence of competitors around Warbon Café that also sell similar products. The purpose of this study is to determine the attributes of Warbon Coffee considered important by consumers, analyze the importance and satisfaction levels regarding Warbon Coffee products, and determine improvement strategies to enhance the quality of Warbon Coffee products. This research employs the Quality Function Deployment (QFD) method. The results of this study show that there are 7 consumer importance attributes with the highest importance values being presentation (4.38), taste (4.32), price (4.16), volume (4.18), physical appearance (4.18), aroma (4.01), and the lowest being color (3.9), Furthermore, attributes with the highest satisfaction values are presentation (4.37), taste (4.12), price (4.09); physical appearance (4.02), volume (3.98), color (3.99), and the lowest being aroma (3.94). The strategy to improve product quality prioritizes improvement in aroma, volume, and color attributes, as well as technical parameter improvements in equipment and ingredient preparation, raw material mixing, extraction, and presentation.
Strategi Peningkatan Kualitas Produk Ayam Geprek Rumah Makan Geprek Samsi di Kota Mataram Nusa Tenggara Barat Safari, Muhammad Ilham; Yuarini, Dewa Ayu Anom; Harsojuwono, Bambang Admadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): Maret
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.i01.p08

Abstract

The sales of Smashed Chicken at Geprek Samsi Restaurant have remained stagnant since its establishment in 2018, with an average of 50 portions sold per day. The owner aims to increase sales to 100 portions per day. One of the main challenges in increasing sales is the high level of competition, with many food stalls and restaurants offering similar smashed chicken menus. This research aims to identify important attributes for consumers, determine the level of importance and consumer satisfaction with the quality of smashed chicken, and formulate strategies to improve product quality at Geprek Samsi Restaurant. The research method used is Quality Function Deployment (QFD) to analyze the most important product attributes for consumers. The analysis results show that the most important attributes are the taste of smashed chicken (4.58), fried chicken crispiness (4.53), smashed chicken texture (4.16), and portion size (4.08). Meanwhile, consumer satisfaction highlights that sambal variation, presentation appearance, and menu pricing are the main aspects to improve, with the highest improvement ratios being 1.35 for sambal variation, 1.30 for presentation, and 1.28 for menu price. The proposed quality improvement strategies include developing sambal variations by introducing new sambal types such as green chili sambal, shrimp paste sambal, and sambal matah. Furthermore, enhancing presentation consistency and aesthetics of the menu components is recommended. Price adjustments should also be considered to make the menu more competitive. From a technical perspective, the focus is on the process of crushing crispy chicken, frying the chicken, as well as sambal preparation and presentation, which are deemed to significantly impact product quality improvement.
Analisis Pengendalian Mutu Produk Dupa Cempaka Dengan Pendekatan Statistical Process Control (SPC) Di Perusahaan XYZ Jaya, Kadek Bagus Putra; Yuarini, Dewa Ayu Anom; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): Maret
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.2026.v14.i01.p05

Abstract

This study aims to identify the factors contributing to product defects in the incense stick production process and to formulate improvement recommendations to effectively reduce the defect rate at XYZ Company. The method used in this research is Statistical Process Control (SPC), a quality control approach that monitors, manages, analyzes, and improves process performance using statistical methods. The data analyzed in this study consist of defective product quantities from the production of Dupa Cempaka during March 2025. The analysis utilizes control charts, histograms, Pareto diagrams, p-charts, flowcharts, and cause-and-effect diagrams. The results indicate three main categories of product defects: breakage, peeling, and mold. Based on the Pareto diagram, the most dominant defects are peeling (56.68%) and breakage (41.12%). The p-chart analysis shows that the production process is not yet statistically stable. Furthermore, the cause-and-effect diagram identifies several key causes of defects, including dirty storage rooms, high temperature and humidity, unpredictable weather conditions, inappropriate tools, inconsistent and contaminated materials, frequent tossing of incense sticks, as well as employee discomfort and fatigue. Based on these findings, recommended improvements include controlling room temperature and humidity, using closed containers, developing standardized drying SOPs, implementing work rotation, increasing rest periods to reduce fatigue, and enhancing raw material selection and sorting before production.
Pemberdayaan UMKM Pengolahan Ikan di Klungkung Melalui Pendampingan Standarisasi Proses Produksi, Hygiene, dan Sanitasi Produk Pindang dan Abon Ikan Yuarini, Dewa Ayu Anom; Dewi, Ni Luh Made Indah Murdyani; Dewi, Putu Julyantika Nica; Maharani, Putu Trisna; Kirana, Kayla Victoria; Pradnyandari, Anak Agung Sagung Devi Suamba
Abdimas Galuh Vol 8, No 1 (2026): Maret 2026
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v8i1.21382

Abstract

Kabupaten Klungkung memiliki potensi besar pada sektor perikanan, namun sebagian besar hasil tangkapan masih dijual dalam bentuk segar sehingga nilai tambah rendah. Kelompok Pengolah dan Pemasar (POKLAHSAR) Ulam Sari Segara di Desa Kusamba, dengan 17 anggota aktif, menghadapi permasalahan kurangnya pemahaman mengenai hygiene, sanitasi, serta standarisasi proses produksi pindang dan abon ikan. Kegiatan pengabdian ini bertujuan meningkatkan kualitas produk olahan melalui penerapan standar Cara Produksi Pangan Olahan yang Baik (CPPOB), memperkuat manajemen usaha, serta memperluas pemasaran. Metode pelaksanaan mencakup sosialisasi, pelatihan, pendampingan, penyediaan sarana produksi, serta evaluasi dengan melibatkan tiga dosen, dua mahasiswa, perangkat desa, dan seluruh anggota kelompok. Hasil kegiatan menunjukkan peningkatan signifikan: 100% peserta memahami pentingnya hygiene dan sanitasi, 80% memahami standarisasi proses produksi, serta 80% mampu menggunakan dan merawat peralatan baru. Dari sisi manajemen usaha, 80% anggota memahami standar keamanan pangan, sementara pemasaran digital melalui media sosial meningkatkan jangkauan pasar hingga 60%. Penerapan CPPOB serta manajemen usaha yang baik terbukti meningkatkan mutu produk, daya saing, dan kepercayaan konsumen, sekaligus memperkuat keberlanjutan UMKM berbasis hasil laut.
Co-Authors A A Gede Ary Gunada AMNA HARTATI Amna Hartiati Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Bambang Admadi Harsojuwono Bawazier, Chazqa Carolline Octovinarti Ina Kasi Langkeru Chelseanna, Dea Chintya Angeline Liu G.P. Ganda Putra G.P. Ganda Putra Gede Wahyu Wardana Gede Wahyu Wardana Gusti Putu Ganda Putra, Gusti Putu Ganda I Dewa Putu Oka Suardi I Gede Arie Mahendra Putra I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I Gusti Ketut Sri Diah Indrayani I Ketut Satriawan I Made Bagus Wisesa Yogiswara I Made Bagus Wisesa Yogiswara I Putu Meidyka Parstya Saputra I W.G. SEDANA YOGA Ida Bagus Gede Mahatmananda Ignashia, Maria Cory Jannati, Fitri Nur Jaya, Kadek Bagus Putra K. Ayu Novita Kirana, Kayla Victoria Lintang Mandan Madani Luh Dian Rna Fajarini Luh Putu Wrasiati Luh Putu Wrasiati Luh Putu Wrasiati M. Habib Arif Budiman Made Satria Wibawa Maharani, Putu Trisna Muhammad Eriansyah Al Hakim Ni Kadek Pingkan Wulandari NI LUH MADE INDAH MURDYANI DEWI Ni Luh Putu Diyan Utami Dewi Ni Made Wartini Ni Made Yuli Widra Yanti Pradnyandari, Anak Agung Sagung Devi Suamba Pratysentani, Ni Kadek Listera Putu Julyantika Nica Dewi Sadyasmara , Cok Anom Bayu Sadyasmara, Cokorda Anom Bayu Safari, Muhammad Ilham Tissa Meiya Candigo Tissa Meiya Candigo Wardana, Gede Wahyu Yakobus Jonathan Kristiyanta Zebua, Kezia Evangelista