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All Journal SOCA: Jurnal Sosial Ekonomi Pertanian Agrotekno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ekonomi Kuantitatif Terapan MATRIK: JURNAL MANAJEMEN, STRATEGI BISNIS, DAN KEWIRAUSAHAAN E-Journal of Tourism E-Jurnal Ekonomi dan Bisnis Universitas Udayana Jurnal Kajian Bali Jurnal Master Pariwisata (JUMPA) ASEAN Journal on Hospitality and Tourism Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno MUDRA Jurnal Seni Budaya Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Social Science Journal of Applied Sciences in Travel and Hospitality International Journal of Tourism and Hospitality in Asia Pasific Journal of Business on Hospitality and Tourism International Journal of Economics, Business and Innovation Research

Anak Agung Putu Agung Suryawan Wiranatha

JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA

Author-ID : 2934410

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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ANALISIS BAURAN PEMASARAN DAN PELAYANAN YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN KONSUMEN DI STARBUCKS BEACHWALK MALL, BADUNG Nadya Kirana A; Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The objectives of research were to determine the factors of marketing mix and service that influenc consumer purchase/buying decisions at Starbucks Beachwalk Mall in Badung and determine the dominant variables that represent every factors influencing purchasing decisions at Starbucks Beachwalk Mall in Badung. Data collection was conducted by distributing 72 questionnaires to the respondents. The data obtained was analyzed using factor analysis method. The results show that there were 8 factor by, namely factor 1 is formed by 4 variables: the accuracy of promotional targets, access, promotion quality, timely service with eigenvalue of 3.179. Factor 2 consists of 4 variables: attractive product appearance, attractive packaging, discount, accurate service with eigenvalue value of 2,296. Factor 3 is formed by 3 variables: proper time of promotion, affordability, spacious parking lot, safe and comfortable with an eigenvalue value of 1.760. Factor 4 is formed by 2 variables: price equilibrium with product quality, business location can be seen clearly from normal distance with eigenvalue value of 1.449. Factor 5 is formed by 2 variables: the existence of other support services, ease of service with eigenvalue value of 1.416. Factor 6 is formed by 2 variables: good taste of coffee, specialty coffee products with eigenvalue value of 1.173. Factor 7 is formed by 2 variables: promotion quantity, polite and friendly service with eigenvalue value of 1.078. Factor 8 is formed by 2 variables: convenience of getting service, promotion of sales through promotion media with value eigenvalue equal to 1,000 Keywords: Factor analysis, marketing mix, purchase decisions, starbucks coffee

Analisis Pengendalian Kualitas Produk X dengan Metode Six Sigma di PT. Y Avriella Anggita; I Ketut Satriawan; Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

PT. Y is a company that produce various kinds of products which are made from natural ingredient or plants simplicia. One of it is product X which is often found defects on the packaging. The purpose of this research is to analyze the factors that caused defects on the product’s packaging and to propose improvement suggestions by using the six sigma method which consists of Define, Measure, Analyze, Improve and Control (DMAIC) phases. The results of this research showed that the sigma level was 4.11. Through the making of Critical to Quality (CTQ), it has been discovered that there were 3 types of defect, namely a hole found in the plug (0.19%), a crack found in the plug (0.22%), and leaks found in between the plug and the body of the packaging (0.93%). The factors that caused defects on the product’s packaging consisted of human error, material, method and machine. The improvement suggestions that could be recommended are to form an inspection team, to inspect the packaging material from time to time at the supplier’s workplace, to use the checksheet to make it easier when packaging is being inspected, to apply drop test to the packaging which are received from the supplier, and to add a drop test machine so the result of the test would be more accurate. Keywords : six sigma, quality control, bottled oil

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

SISTEM PENGEMBANGAN BUNGA HIAS DI BALI I Putu Restu Wiana; I.A. Mahatma Tuningrat; A.A.P.Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.731 KB)

This study aims to create a structural model of system development ornamental flowers. Ornamental flowers are needed horticultural crops in Bali. The number of ornamental flowers in Bali needs greater than the sum of production in Bali so that should bring ornamental flowers from outside Bali. The solution of these problems is to create a system of ornamental flower development in Bali in hopes of providing a reference for farmers, farmer groups, employers and others who will develop ornamental flowers. This study uses the technique ISM (Interpretative Structural Modelling) method involving expert with as many as 5 experts, which consists of the Office of Government, practitioners, and academics. Elements involved in the ISM technique reasearch are (1) the public sector is affected, (2) the need for development, (3) the main constraint, (4) possible changes, (5) the impact and development objectives, (6) a benchmark in development, and (7) the relevant institutions. The study produced sub key elements of each of these elements, namely: (1) production facilities providers, (2) the availability of land, (3) lack of integrated management, (4) increased production, (5) increasing farmers' income, (6 ) increasing the productivity and production of ornamental flowers in Bali, and (7) farmer groups.

ANALISIS KELAYAKAN FINANSIAL USAHA BUDI DAYA IKAN LELE DUMBO (Clarias gariepinus) DI KOLAM TERPAL DAN KOLAM PERMANEN PADA UD. REPUBLIK LELE KABUPATEN KEDIRI Zainal Abidin; A.A.P. Agung Suryawan Wiranatha; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of the study was to analyze the financial feasibility of Clarias gareipinus cultivation in tarpaulin ponds and permanent ponds UD. Republik Lele in Kediri Regency, East Java. The method used is the analysis of profit-loss calculations using the Net Present Value (NPV), Internal Rate of Return (IRR), Net B / C Ratio, Pay Back Period (PBP), and Break Event Point (BEP). The results of the study show that. The results showed that the stages of catfish cultivation included the process of spawning, catfish egg hatching, seed grading, and the augmentation process. Spread density in permanent ponds of 500 seedlings / m2, tarpaulin ponds of 450 seedlings / m2 as a whole the business of profitable catfish cultivation, with an average net pool profit of Rp. 23,918,347 / cycle / pond and tarpaulin pool Rp. 19,005,054 / pool / cycle. Based on the analysis of financial feasibility of permanent ponds and tarpaulins in a row generate (NPV) Rp. Rp 5,975,446,295 and Rp 1,645,894,923 (IRR) of 17.62% and 10.57%, (PBP) for 3 years and 3 years 9 months, Net B / C Ratio of 1.20 and 1.19, and (BEP) in the amount of Rp. 11,082,314,678 and Rp. 8,238,792,702/year. This business is feasible to be developed. Keywords: financial feasibility, tarpaulin pool, permanent pond, catfish

PENGARUH SUHU DAN PENAMBAHAN BAHAN ABRASIVE KULIT ARI BIJI KAKAO TERHADAP KARAKTERISTIK KRIM BODY SCRUB Anak Agung Gede Rai Giri Natha; A.A.P. Agung Suryawan Wiranatha; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aims of this study were: 1) to determine the effect of temperature and the addition of abrasive ingredients on the epidermis of cocoa beans to the characteristics of body scrub creams, and 2) to obtain temperature and the addition of abrasive ingredients to the epidermis of cocoa beans to produce the best characteristic body scrub cream, and 3) how the quality of body scrub cream changes during storage. The experimental design used in this study was a factorial randomized block design, which consisted of 2 factors. The first factor was the heating temperature which consists of two levels, namely temperature of 65 °C and 75 °C. The second factor was the addition of abrasive materials which consists of three levels namely 3 percent, 6 percent and 9 percent. All treatments were grouped into 3 groups to obtain 18 experimental units. The data obtained were analyzed by variance and the Duncan test. The best result of body scrub cream is the treatment of heating temperature 65°C and the addition of powder epidermis of cocoa beans 9 percent with the characteristics of pH 5.53, viscosity of 36,627 cp, content of phenolic compounds 21.631 mg GAE/g, aroma 5.85 and passions 5.55. pH, viscosity and total phenolic compounds are stable up to 6 weeks of storage. Keywords : epidermis of cocoa beans, body scrub, characteristic, temperature, addition of abrasives

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.

PENGARUH KADAR BIJI PECAH DALAM PENYANGRAIAN TERHADAP CITARASA KOPI ROBUSTA DESA PUCAK SARI, BULELENG, BALI Ayu Indah Puspa Rini; A.A.P Agung Suryawan Wiranatha; I Wayan Gd. Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.175 KB)

The objectives of the research entitled "The Effect of broken coffee beans in Roasting on Taste of Robusta Coffee at Pucak Sari Village, Buleleng, Bali" were (1) to know the influence of broken beans content of coffee and level of roasting on taste of coffee and (2) to know the level of broken beans and the appropriate level of roasting to produce good coffee taste from Robusta coffee at Pucak Sari Village, Busung Biu Subdistrict, Buleleng Regency. This study used a Randomized Block Design with 15 treatments consisting of 3 levels of roasting namely light, medium and dark and 5 combinations of broken beans content with 10% (10 broken beans: 90 whole beans), 20% (20 broken beans: 80 whole beans), 30% (30 broken beans: 70 wholes beans), 100% broken beans and 100% wholes beans. The research results showed that Pucak Sari robusta coffee on all treatments meet the quality requirements of SNI 01-3542-2004 with water content varying between 2.44% b/b – 3.13% b/b, ash content varying between 4.58% - 4.77%, and the sari content varying betweeen 25.86% w/w – 29.24% w/w. During roasting the coffee beans with high levels of broken beans produces coffee taste that is not appropriate. The treatment that produces the best coffee taste in Robusta Pucak sari coffee on the result of assessment fragrance, flavor, aftertaste, salt/acid, bitter/sweet, mouthfeel, balance and uniform cup was the treatment of 10% broken beans content (10 broken beans: 90 whole beans) and light roasting (190°C - 195°C). Keywords: coffee powder, broken beans, robusta coffee, roasting

Strategi Pengembangan Usaha Minuman Sehat Sari Edamame UD. Putra Lanang 27 dengan Penerapan Metode Swot dan Topsis I Gusti Ngurah Putra Ardinata; Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Urban communities are increasingly aware of the need for healthy food and adequate intake of food into the body. One source of food that is practical and healthy is edamame. Edamame is a type of soybean that has a lot of protein and vitamins. One of the home industries that produce edamame extract drinks in Bali is UD. Putra Lanang 27. The high level of competition is one of the determining factors in managing this kind of business in Bali. The aims of this study are: 1) Analyzing internal and external factors that affect UD. Son Lanang 27; 2) Formulating alternative business development strategies at UD. Son Lanang 27; and 3) Choosing a priority strategy for UD's business development. Putra Lanang 27. This study uses SWOT analysis to determine alternative strategies, and TOPSIS method to rank alternative strategies. Suggested strategy to UD. Putra Lanang 27 to grow and develop is market penetration, market development, product development and integration strategy. The priority of the alternative strategy chosen is to expand the market by increasing the number of resellers, and increasing cooperation with supermarkets Keywords: Extract damame drink, Business Development Strategy, SWOT, TOPSIS

Co-Authors A.A. Putri Cahaya Tyasdela Adrianus Waranei Muntu Agnela Saneta Listiowati Agung Rendra Wijaya Alexander Samuel P.T AMNA HARTATI Amna Hartiati Anak Agung Gde Raka Dalem Anak Agung Gede Rai Giri Natha Anita Gustika Damanik Antonietta Gizela Dethan Ariana, Nyoman Avriella Anggita Ayu Indah Puspa Rini Ayu Putu Sarasdewi Bestari, Ni Made Prasiwi Christine PETR Christine PETR Desya Rachmasari Cahyadewi DEWA AYU ANOM YUARINI Dewa Ayu Candra Dewi Laksmi Dewa Ayu Nyoman Aridayanti Dheanita Sekarini Octanisa DWI PUTRA DARMAWAN Dwiki Firmandiri Natakusumah Eka Kadalora Eli Shylvia Br Tarigan Fenilia Tamaratika Fitri Aprilia Pratiwi Fransiska Fila Hidayana G.P. Ganda Putra Gede Paramananda Jentrasaswin Girsang, Ruth Maida Demona Herry Arianto I A Istri Manik Iswari I Dewa Gede Satria Nugraha, I Gde Pitana, I Gde I Gede Ngurah Primanda S Rahadiarta I Gusti Agung Mirah Sanjiwani I Gusti Ayu Lani Triani I Gusti Ayu Oka Suryawardani I Gusti Bagus Arya Yudiastina I Gusti Kade Heryadi Angligan I Gusti Made Dwi Sapta Nugraha I Gusti Ngurah Aditya Gunawan I Gusti Ngurah Putra Ardinata I Gusti Raka Purbanto I Ketut Rantau I Ketut Satriawan I Ketut Suamba I Ketut Surya Diarta I Ketut Sutama I Komang Deya Pradnyana I Komang Gde Bendesa I Made Adi Wiratama I Made Antara I Made Budiarsa I Made Patera I Made Sukarsa I Nyoman Darma Putra I Nyoman Gede Astina I Nyoman Sudiarta I Nyoman Sukma Arida I Nyoman Sunarta I Putu Angga Suta Pramana Putra I Putu Angga Suta Pramana Putra I Putu Anom I Putu Eka Nila Kencana I Putu Gde Sukaatmadja I Putu Prasista Bestari I Putu Restu Wiana I Putu Sudhyana Mecha I W.G. SEDANA YOGA I Wayan Tika Ida Ayu Karina Putri Ida Ayu Made Dwi Susanti Ida Ayu Mahatma Tuningrat Ida Bagus Gde Pujaastawa Indah Surya Intan Krisdayanti Sinaga Iola Astried Karisma Jaya Pramono Keisa Az-zahra KETUT BUDI SUSRUSA Laksono Trisnantoro Luh Putu Triyanti Ariestiana Dewi Luh Putu Wrasiati M. Sudiana Mahendra Made Anggray Wulan Darini Made Antara Made Antara Mahagangga, IGAO Monica Yohana Putri Wiryokusumo Muhammad Dika Ima Dudin Nadya Kirana A Naila Zulmia Nelman Rumere Ni Kadek Vira Purnama Yanthi Ni Komang Pitryani Diah Marsistha Ni Luh Firdayanti Ni Luh Made Dwi Meliyanti Putri Ni Luh Putu Agustini Karta Ni Made Rai Safitri Ni Made Yuli Widra Yanti Ni Nyoman Widari Ni Putu Lisna Padma Yanti Ni Wayan Ana Pradnya Dewi Ni’matun Nasim Nur Arifin Nur Zaenab Mentari Wirawan Nyoman Darma Putra NYOMAN SEMADI ANTARA Panca P, Wayan Agung Panudiana Kuhn Prasetya Dwitama Pujaastawa, Ida Bagus Gde Putu Yunita Wacana Sari Rahman Rahman Sadyasmara, Cokorda Anom Bayu Shinta Wardhani Sri Mulyani Sri Mulyani Syamsul Alam Paturusi Tien Cathy Patricia Tjok Istri Indriyanti Pemayun Try Ono Siswandi Vera Wati Situmeang Yogi Birrul Walid Sugandi Yogiswari, Ni Made Mas Yudiastina, I Gusti Bagus Arya Zainal Abidin

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