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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 Peramalan Permintaan dan Pengendalian Persediaan Bahan Baku Body Scrub Powder di CV. Denara Duta Mandiri Desya Rachmasari Cahyadewi; A.A.P. Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to analyze the demand forecasting of body scrub powder products in October 2019 and the level of raw material inventory body scrub powder optimal in order to minimize the total cost of inventory in CV. Denara Duta Mandiri. Forecasting analysis using time series model with 3 methods of Moving Averages with 2, 3 and 4 month time period, exponential smoothing method with ? = 0.1, ? = 0.5, ? = 0.9 and Trend Projection. To analyze the value of forecasting accuracy, the method used are Mean Absolute Deviation (MAD) and Mean Squared Error (MSE). The results show that the Trend Projection method is the most effective method that can be used as the basis for determine body scrub powder products demand, with the result of forecasting demand is 562 kg and the value of forecasting accuracy, MAD = 76,97, MSE = 9.760,12. The results of Economic Order Quantity (EOQ) showed that total cost of raw material inventory control body scrub powder at CV. Denara Duta Mandiri by using EOQ smaller than the methods used by the company. CV. Denara Duta Mandiri management should try to apply the EOQ method in terms of supply of raw materials so that the company can better minimize inventory costs. Keywords: demand forecasting, raw material, Economic Order Quantity (EOQ)

PENERAPAN METODE QUALITY FUNCTION DEPLOYMENT DALAM UPAYA MEMENUHI KEPUASAN PELANGGAN TERHADAP LAYANAN PESAN ANTAR PIZZA (Studi Kasus pada S2 Pizza, Bali) A.A. Putri Cahaya Tyasdela; I Ketut Satriawan; A.A.P.Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (501.564 KB)

Improvement and development of the quality of services such as delivery order at the restaurant is now a public concern. The purpose of this study are: (1) to determine the attributes that necessitated by the customers about delivery order service; (2) to measure the level of customers interest on the quality of delivery order service and (3) to measure the level of customers satisfaction on the quality of delivery order service. This study used Quality Function Deployment (QFD) method. The results showed that there are 21 attributes of consumer interests necessitated by the consumer with a very important criterion. The highest consumer interest was attributes of food hygiene and beverages. The level of customer satisfaction with all consumer interest attributes of S2 Pizza were varying from usual/neutral to very satisfied. S2 Pizza needs to gives special attention to the attributes of customers complaint response, the identity of the restaurant's name on the shirt, jacket, and vehicles, and attributes of employees appearances of (cleanliness and tidiness).

Strategi Pengembangan Usaha melalui Peningkatan Kualitas Produk Ice Coconut Long Black di Titik Temu Coffee Shop, Seminyak, Badung Dwiki Firmandiri Natakusumah; A. A. P. Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to analyze consumer perceptions of the level of importance and performance of companies related to Ice Coconut Long Black products and to develop appropriate strategies for improving the quality of Ice Coconut Long Black products at Titik Temu Coffee Shop, Seminyak, Badung. This study uses a survey method with the distribution of questionnaires, namely an analysis of the importance and performance of Ice Coconut Long Black products and an analysis of the importance of consumers of Ice Coconut Long Black products and competing products namely Coconut Espresso Martini at Missibu Coffee Shop. These analyze use two methods, namely the Importance Performance Analysis (IPA) method and the Quality Function Deployment (QFD) method. In the analysis of the IPA, there are 3 attributes in the first quadrant of cartesius diagram, which is the top priority. Such product taste, product color and product price. While the value of the total suitability obtained is still below 100%, which is equal to 89,15%, which means that the importance of consumers have not been fulfilled by the performance of the company/product. Whereas QFD produces the priority of increasing product attributes starts from the product’s taste because it gets the highest repair ratio value, while the priority of increasing technical parameters starts from controlling the quality of ice cubes, coconut water and espresso because it gets the highest level of technical importance. Keywords: Importance Performance Analysis, Quality Function Deployment, Ice Coconut Long Black

THE CHARACTERISTICS OF COFFEE POWDER QUALITY IN TREATMENT FERMENTATION TIME AND TEMPERATURE IN MEDIUM KOMBUCHA TEA Fitri Aprilia Pratiwi; Anak Agung P.A. Suryawan Wiranatha; Sri Mulyani
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 (428.216 KB)

The purposes of this study were: 1) to determine the effect of fermentation’s time and temperature of coffee in the medium of kombucha tea on the characterictics of coffee’s quality, and 2) to determine the appropriate fermentation’s time and temperature of coffee in the medium of kombucha tea to produce the best quality coffee. The research was undertaken by using a Randomized Factorial Block Design experiment with two factors, namely (i) fermentation’s time (12, 24, and 36 hours), and (ii) fermentation’s temperature (22±1 o C, 26±1 o C, 30±1 o C). The research results show that the treatment of 24 hours of fermentation’s time and the fermentation’s temperature of 30±1 o C has the best result. This treatment produced the coffee with the coffee’s characteristics, as follow: 0.088% ash content; pH 5.84, organoleptic taste 5 (typical coffee), flavour 5.3 (typical coffee to very typical coffee), and overall acceptance 5,35 (mostly like to like). This treatment also produced the organic acids as follow: oxalic acid (0.086±0.000% to 0.089±0.001%), ascorbic acid (0.139±0.003% to 0.281±0.004%), lactic acid (0.193±0.062% to 0.160±0.003%), malic acid (0.539%±0.000% to 0.560±0.003%), acetic acid (0.752±0.007% to 0.789±0.006%), propionate acid (1.134±0.000% to 1.142±0.001%), and butyric acid (2.281±0.051% to 2.573±0.001%). Key Words: coffee, kombucha tea, fermentation, organic acid

ANALISIS JALUR DISTRIBUSI PENJUALAN BUAH JERUK SIAM (Citrus nobilis) DI DESA TARO, KECAMATAN TEGALALANG, KABUPATEN GIANYAR Prasetya Dwitama; A.A.P. Agung Suryawan Wiranatha; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research aims to find out the types and the number of distribution channelsof the oranges from the farmers to consumers, and to compare the marketing and profit margins of all distribution channels. The population of this research was all farmers at “Gunung Mekar” farmers group and “Puncak Andong” farmers group, the collectors, retailers, and wholesalers. The sample of this research was taken by using purposive sampling method with 50% of the population. Data was taken by doing the survey in Taro village, and also the traditional markets, fruit store and supermarket in Denpasar. Data was analyzed by using both qualitative and quantitative methods. Qualitative analysis aims to find out the types and the number of distribution channels, and quantitative analysis aims to calculate the marketing and the profit margins from each distribution channel. The results showed that the distribution channel used was: producer – collectors – wholesalers – retailers. There are five distribution channels of the orange marketing from Taro village to the consumers in which the line ends in traditional markets, and there is another one in which it ends in the store and supermarket in Denpasar. The lowest marketing and profit margin was found in the second distribution channel (Sukawati market) which went through the collector with the marketing margin of Rp. 3,400/kg (54.84%) and the profit margin of Rp 2,450/kg (39.52%). While the highest marketing and profit margin was in the first distribution channel which went to Tiara Dewata supermarket with the marketing margin of Rp. 9,400/kg (151.61%) and the profit margin of Rp 5,483/kg (88.44%)

ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PELAYANAN DAN JASA DENGAN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS (Studi Kasus di Restoran Warung Subak, Peguyangan Denpasar) I A Istri Manik Iswari; A.A.P. Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.327 KB)

Consumer satisfaction is consumer response to evaluation of incompatibility between previously expectations to the actual performance that is felt after use. The aim of this research is to determine the attributes that are considered important by consumers in order to achieve customer satisfaction. The study was conducted in Restaurant Warung Subak Peguyangan Denpasar. Sampling is with purposive sampling method and data was collected by distributed questionnaires and interview directly some respondents. Analyzed was undertaken by used Importance Performance Analysis technique and Cartesian diagram. The results showed that the highest consumer satisfaction was the attribute no.1 were Warung Subak has meeting room facilities, wifi, parking, toilet with the compatibility level of 98,3%. The lowest level of compatibility is the attribute no. 7 are Warung Subak serves consumers fastly in a short time and soon with the compatibility level of 80,1%. Quadrant A showed the attributes that are considered important and get priority of the company based on the level of importance and performance was the attribute no.2 were Warung Subak had a strategic location, attribute no.7 were Warung Subak serves consumers fastly in a short time and soon and the attributes no.8 were good processing of food and beverages at Warung Subak.

Analisis Pangsa Pasar Beberapa Merek Produk Minuman Susu Fermentasi dalam Kemasan dengan Metode Rantai Markov di Lingkungan Kampus Universitas Udayana Keisa Az-zahra; A. A. P. A. Suryawan Wiranatha; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The objectives of this research were to determine the consumer characteristics of fermented milk products, analysis market share of several packaged fermented milk brands at this time until next five years ahead and determine the long-term market balance at Udayana University. The data used in the study was primary data collected through a questionnaire, for analysis this research was using the markov chain method by software QM 5.3. The result of the characteristics consumers of fermented milk were dominated by women with an average age 21-25 years old and mostly profession are students, with an average spending money for snacks/drinks was Rp 100,000-300,000/month with an average consumption of fermented milk 2-3 times/week. The reason of respondents consuming fermented milk was because of the taste was so special and respondents also get the information from advertisements on television, respondents usually buy the products from supermarkets on their own initiative by planning them first. The result of the research market share analysis was Yakult brand always leads market share, in the 2019 the Yakult brand was 55%, Cimory 30%, Calpico 8%, Vitacharm 4% and other brands 3%. in 2020 there was an increase for Yakult to 56%, a decrease for Cimory 29.5%, Calpico 7.5%, Vitacharm 3.9% and other brands rising to 3.1%. In 2021 only for Yakult change to 56.1% and Vitacharm 3.8%. In 2022 all brands were still in the same percentage but in 2023 Yakult change to 56.2% and Vitacharm 3.7%. The market share will reach stable conditions where the market share of each brand was Calpico 7.0%, Cimory 25.7%, Vitacharm 3.4% and Yakult 60.6% and other brands 3.3%. Keywords: fermented milk, market share, markov chain method

ANALISIS JALUR DISTRIBUSI SAYURAN BUNGA KOL (Brassica oleraceae) DARI PETANI DI KECAMATAN BATURITI HINGGA KONSUMEN DI KOTA DENPASAR Nur Arifin; Anak Agung P.A. Suryawan Wiranatha; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (580.205 KB)

The objective of the study were: 1 to know the type of distribution channel of cauliflower, 2) to determine the marketing and profit margins of each distribusion channel, 3) to determine the lowest and highest profit margin from the distribution channels of cauliflower at District of Baturiti to consumers in Denpasar. This study used survey method. The population in this research was the cauliflower growers in 3 Subak Baturiti. The samples used in this study were 25 farmers cauliflower. There were 5 distribut ion channels of cauliflower from Baturiti to Denpasar, there are 5 lines: Line 1) farmers - wholesalers -traditional market retailers - consumers; lane 2) farmers - wholesalers - retailers supermarket - consumers; 3) farmers - collectors - wholesalers - retailers – consumers, 4) farmers -collectors - consumer (hotel); and 5) farmers - the mediator - wholesaler - consumer (catering). Marketing margins and profit margins of each channel were as follows: 1) Rp 6.000 and 5.098; 2) Rp 14.000 and 10.797; 3) Rp 7.000 and 4.754; 4) Rp: 4.000 and 3.462; 5) Rp 8.250 and 4.385. The lowest marketing and profit margins was in channel 4, while the highest marketing and profit margin was in channel 2.

TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN BALI BAKERY Eka Kadalora; A.A.P.Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aim of this study are 1) To find out the attributes that are considered important by consumers in order to achieve the consumer satisfaction of Bali Bakery 2) To determine the level of consumer’s satisfaction on the products and services provided by Bali Bakery 3) To determine the attributes that considered to get priority in Bali Bakery, based on the level of suitability between interests and performance to provide the satisfaction to the consumers. The data of this study was obtained by distributing 187 questionnaires to the consumers of Bali Bakery Hayam Wuruk Denpasar branch. The Importance Performance Analysis method was used to determine the level of consumer satisfaction related to product quality and service quality performed by the company. The results of the study indicate that consumers were satisfied toward the quality of the product and the quality of services provided by the company. The level of consumer satisfaction toward the product quality was 80,34% and toward the service quality was 81.27%. The attributes that need to be prioritized were all of variables in quadrant A, namely affordable product prices, product packaging that was able to keep the product from being damaged to its destination, the availability of adequate parking space, employees of Bali Bakery providing the same service regardless of social status, and the Bali Bakery restaurant established the opening hours in accordance to the needs of consumers. Keywords: Consumer Satisfaction, Importance Performance Analysis, Cartesian Diagram.

Analisis Tingkat Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan Jaya Coffee Roasters menggunakan Metode Importance Performance Analysis dan Metode Customer Satisfaction Index I Made Adi Wiratama; Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to analyze the level of consumer interest in the quality of products and services at Jaya Coffee Roasters, analyze the performance level of product and service quality, and analyze the level of consumer satisfaction with the quality of products and services at Jaya Coffee Roasters. The method used in this study is the IPA (methodImportance Performance Analysis) and Customer Satisfaction Index (CSI) by using 75 consumers. The results of the study using themethod Importance Performance Analysis and questionnaire data processing concluded that the product quality attributes that became the main priority agenda to improve their performance were the consistency of drinks for each serving while the service quality attributes that became the main priority agenda to improve their performance were the attributes of comfort, cleanliness, and neatness. place, Cleanliness and tidiness of employees and Accuracy in service and presentation. For the Customer satisfaction index (CSI) product quality was obtained at 69.05% and the Customer satisfaction index (CSI) obtained for service quality was 74.12%. These results indicate that consumers of Jaya Coffee Roasters satisfied. Keywords: Customer Satisfaction, Jaya Coffee Roasters, Importance Performance Analysis, Customer satisfaction index

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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