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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 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 Mechanical Engineering Nursing

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Analisis Swot Dan Penerapan Model Bisnis Kanvas Dalam Strategipengembangan Usaha Speed Coffee, Tegalalang, Kabupaten Gianyar I Putu Meidyka Parstya Saputra; I Ketut Satriawan; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p12

Abstract

Speed Coffee was established during the Covid-19 pandemic in March 2021. As a result of the dynamic challenges and increasing competition in the current economic recovery, Speed Coffee needs alternative strategies and business model mapping. This research aims to identify internal and external factors using SWOT analysis, formulate alternative strategies, and apply the canvas business model to support business development. The results showed that Speed Coffee is positioned in quadrant I, which supports aggressive strategies such as market penetration by expanding market share through marketing/promotion efforts, improving services to retain and attract new customers, and innovating in product development. In the canvas business model, several developments were made on the 9 elements, including adding culinary/coffee enthusiasts, tourists, and public figures (customer segments), providing coffee education (value propositions), partnering with nearby small and medium-sized enterprises, villas, or homestays to increase sales conversion and revenue (channels), providing discounts and coupons to increase customer purchases (customer relationships), recommending a consignment system to expand the marketing area (revenue streams), increasing the number of employees and conducting capacity building through training employees and developing the menu (key resources). In key activities, making and formulating written SOPs and conducting maximum work briefings and evaluations for employees. Joint venture activities include capital investment partnerships (key partnerships), budgeting and determining promotion costs and business development costs (cost structure).
Analisis Kualitas Produk Dan Pelayanan Terhadap Tingkat Kepuasan Konsumen Pada Ayam Kremes Cak Iwan Di Kota Denpasar Anggara Dena Mahayana; Amna Hartiati; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p03

Abstract

Therefore, consumer satisfaction is an important part of running a business. The aims of this research are (1) to determine the quality attributes of products and services that are considered important by consumers in order to achieve customer satisfaction at Warung Ayam Kremes Cak Iwan (2) to determine the level of conformity of expectations and customer satisfaction with product and service quality at Warung Ayam Kremes Cak Iwan (3) determines the attributes of product and service quality that need to get priority from Warung Ayam Kremes Cak Iwan based on the level of importance and performance to provide satisfaction to its customers. Data collection methods in this study were literature studies, interviews, distribution of questionnaires and documentation as well as data from the owner of the Kremes Chicken Shop Cak Iwan in collecting primary and secondary data. The analytical tool used is the SPSS v.20 application and Microsoft Excel using the Importance Performance Analysis (IPA) method. The results showed that the attribute with the highest conformity level of product quality was the portion of the drink with a conformity level of 105.79% and the lowest attribute was the suitability of the price of food with a portion of 98.70%. While the attribute that has the highest level of conformity of service quality is the availability of a parking space with a suitability level of 108.24% and the lowest attribute is employee knowledge of the menu or product offered at 98.45%. Attributes of product quality that are considered important by consumers at Warung Ayam Kremes Cak Iwan are in quadrant B because they have high performance and are in accordance with what consumers expect, such as attributes of food taste, food taste, suitability of food prices with portions, suitability of drink prices with portions, suitability the price of food with quality and suitability of the price of drinks with quality. While the attributes of service quality that are considered important by consumers are those in quadrant B, namely cleanliness and comfort while in the dining area, friendliness and courtesy of employees, equality in treating consumers, employee/employee knowledge of the menu or product offered.
Sistem Dinamik Ketersediaan Tanaman Kelapa (Cocos Nucifera) Penghasil Nira Sebagai Bahan Baku Arak Di Kabupaten Karangasem Yakobus Jonathan Kristiyanta; Cokorda Anom Bayu; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): 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.2023.v11.i04.p06

Abstract

Sap/Neera is a clear liquid that comes from coconut buds that haven’t bloomed yet. Karangasem Regency is one of the regencies in the Bali Province. Farmers in Karangasaem Regency use coconut plants to produce nira for making Balinese Arak. The purpose of this research was to determine the variables that affect the availability of nira-producing coconut trees which are used as raws for making arak and to see the potential availability of arak in Karangasem Regency. This study used a system approach method, namely system dynamic simulation. The research consists of several stages namely: identifying problems, constructing conceptual models, composing input-output diagrams, model formulation by developing Causal Loop Diagrams (CLD) and transforming CLD into Stock Flow Diagrams (SFD), model validation and verification, model simulation, and create some scenarios. The simulation year used is 2011-2030. The results showed that 48 variables affected the availability of coconut trees. Based on the model simulation with current conditions, it is known that the potential for trees that produce nira is 452,432, but only 83,374 are managed by farmers. The amount of arak produced is 6,074,997 liters of the potential 28,952,141 liters that should have been produced. Model simulation with scenario-2 (optimistic) shows that in 2030 farmers will be able to manage 248.306 trees from a potential of 440,688 so that 17,510,331 liters of arak will be produced from a potential of 28,871,512 liters. This research potentially provides an overview for developing sustainable management of Balinese Arak, especially in Karangasem Regency.
Co-Authors A A Gede Ary Gunada AMNA HARTATI Amna Hartiati Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Anggara Dena Mahayana Bambang Admadi Harsojuwono Bawazier, Chazqa Carolline Octovinarti Ina Kasi Langkeru Chelseanna, Dea Chintya Angeline Liu Cok Anom Bayu Sadyasmara Cokorda Anom Bayu G.P. Ganda Putra G.P. Ganda Putra Gede Wahyu Wardana 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 Ketut Satriawan I Made Bagus Wisesa Yogiswara I Made Bagus Wisesa Yogiswara I Putu Meidyka Parstya Saputra 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 Lintang Mandan Madani Luh Dian Rna Fajarini Luh Putu Wrasiati Luh Putu Wrasiati Luh Putu Wrasiati M. Habib Arif Budiman Made Satria Wibawa Muhammad Eriansyah Al Hakim Muhammad Ilham Safari Ni Kadek Pingkan Wulandari Ni Luh Putu Diyan Utami Dewi Ni Made Wartini Ni Made Yuli Widra Yanti Pratysentani, Ni Kadek Listera Putu Julyantika Nica Dewi Sadyasmara, Cokorda Anom Bayu Tissa Meiya Candigo Tissa Meiya Candigo Wardana, Gede Wahyu Yakobus Jonathan Kristiyanta Zebua, Kezia Evangelista