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I Ketut Satriawan
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Strategi Peningkatan Kualitas Roti Tawar Di Pt. Indoroti Prima Cemerlang Cabang Bali G. Tesalonika Sianturi; I Ketut Satriawan; D.A Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p15

Abstract

PT. Indoroti Prima Cemerlang Bali Branch is a company engaged in the bakery industry. The bread produced consists of 2 types, namely white bread and sweet bread. Thicker slices of white bread is one of the products of PT Indoroti Prima Cemerlang Bali Branch which is the focus of increasing sales because it has not reached the target. This study aims to determine the attributes of thicker white bread that can satisfy consumer needs and provide solutions for improvement. Sampling was done by accidental sampling method and data collection was done by distributing questionnaires directly to respondents and observation. The analysis was carried out using the quality function deployment (QFD) method. The results obtained in this study are that there are 8 attributes that are considered very important by consumers, namely expiration, food safety, texture, price, taste, standard shape, color and aroma. The highest satisfaction value for the expiration date attribute (5.00) and the lowest for the texture attribute (4.29). The strategy to improve product quality is to prioritize improvements to the attributes of texture, taste, standard shape, color, and aroma. Priority for improving technical parameters are combustion, raw material preparation and mixing-2.
Pengaruh Kualitas Pelayanan Dan Penggunaan Media Sosial Instagram Terhadap Tingkat Kepuasan Konsumen Pada Tigapagi Coffee & Space Di Kabupaten Banyuwangi Ahmad Ali Akbar Ustadi Sadali; Nyoman Semadi Antara; I Ketut Satriawan
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.p03

Abstract

The development of information technology has made many companies today take advantage of social media to market their products. The best customer service and Instagram-worthy facilities will draw customers. The objective of study were to ascertain the impact of service quality on the degree of customer satisfaction at Tigapagi Coffee & Space Banyuwangi Regency which was the primary goal of this study, understanding the impact of Instagram usage on customer satisfaction which was research done by Tigapagi Coffee & Space Banyuwangi Regency, and establishing the qualities that require to develop and rank them based on the priority. In this study, 89 purposely chosen respondents were given questionnaires to complete, and the Importance Performance Analysis (IPA) approach was utilized to evaluate the level of consumer satisfaction. The service quality feature with the highest level of satisfaction was modern equipment, scoring 103.13%, while the lowest was toilet cleanliness, scoring 96.29%. The quality of service should be prioritized based on the following factors: toilet cleanliness, accurate orders, order delivery time, good communication skills, handling, and visual suitability of the product. The attribute with the highest level of satisfaction with the quality of using Instagram Social Media was performance of the product, with a satisfaction level of 104.71%. The attribute with the lowest level of satisfaction was Price Match with the product quality, with a satisfaction level of 96.77%. Popularity of the content, Profitable campaign offerings, Content Relevance, Product Flavor Variants, and Affordability of Prices were the attributes that must be given top priority for quality Instagram Social Media Usage.
Penerapan Metode Kano Untuk Meningkatkan Kualitas Produk Dan Layanan Di Rumah Makan Baksoka Alexander Sitanggang; A. A. P. Agung Suryawan Wiranatha; I Ketut Satriawan
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.p03

Abstract

Improving the quality of products and services is a major factor in increasing customer satisfaction. To be able to survive in competition with other restaurants, the Baksoka restaurant needs to improve the quality of its products and services. The purpose of this research are to determine the attributes that can affect consumer satisfaction with the quality of products and services, and measure the level of attributes that affect consumer satisfaction with the quality of products and services provided by the Baksoka restaurant. This research was conducted by distributing 93 questionnaires to Baksoka restaurant consumers, using 13 product quality attributes and 17 service quality attributes. The data is processed using the Kano method, where the analysis of product quality and service quality attributes uses the If Better Than and If Worse Than formulas. The results showed that for product quality, the durability attribute of high-quality packaging received a value of If better than 0.80 which is close to 1 (better), and the attribute of timely completion of the product received a value of If worse than -0.62 which means close to -1 (worse). For service quality, the attribute of the waiter being able to answer customer questions about available products gets a value of If better than 0.88 which is close to a value of 1 (better), and attributes of presentation and fast service get a value If worse than -0.57. which is close to -1 (worse).
Analisis Nilai Tambah Dan Penentuan Prioritas Produksi Produk Kopi Di Arca Coffee Kintamani Bangli Vera Wati Situmeang; I Ketut Satriawan; A. A. P. Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
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.2022.v10.i04.p14

Abstract

The purpose of this study were to calculate the added value generated in the processing of coffee products at Arca Coffee and determine production priorities in the processing of coffee products at Arca Coffee. This study used the Hayami method to analyze added value. Demand forecasting used the moving average method, exponential smoothing method, trend project method (linear trend) as well as Mean Absolute Deviation (MAD) and Mean Absolute Percentage Error (MAPE) to calculate the error value in the forecasting method used to determine the best forecasting method. The results showed that the added value generated in the processing of natural coffee bean products, honey coffee beans, and whole washed coffee beans at Arca Coffee respectively was Rp 9,200/kg, Rp 9,100/kg, and Rp 8,000/kg with successive value-added ratios of 40.00%, 39.57%, and 36.36% and the priority of production in processing coffee products at Arca Coffee was full washed coffee beans respectively, honey coffee beans, and natural coffee beans.
Analisis Produktivitas Produksi Roti Manis PT. Indoroti Prima Cemerlang (Mr.Bread) Badung Putu Shangrila Revia Parameswari Prascita; I Ketut Satriawan; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): 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.2021.v09.01.p03

Abstract

Indoroti Prima Cemerlang Corporate, also known as Mr. Bread, is one of the companies produces various kind of bread. In producing bread, the company always optimizes the usage all available sources. Analyzing productivity rate could be done by measuring the productivity of the production division. On the productivity rate measurement process Indoroti Prima Cemerlang Corporate was using objective matrix method (OMAX) and six ratios. Four ratios were the assessment of efficiency criteria, one ratio was used to assess inferential criteria, and the last one ratio was used for effectivity criteria. The highest productivity rate of sweet bread was achieved on June 2020, which increased up to 2,8% with productivity index 292,6. On contrary, the lowest productivity rate was 22,5% on April 2020, with productivity index 215,8. The linkage analysis of each productivity ratio component process to sweet loaf production in Indoroti Prima Cemerlang Corporate result was on ratio 6 with value 212,5, and ratio 2 with value 319,6. In order to improve the productivity, it is recommended to modify the ratio 1 into 190 hours, ratio 2 into 43.810.023 IDR, ratio 3 into 294.291.081 IDR, ratio 4 into 55 people, ratio 6 into 3.006.399.330 IDR and ratio 6 into 184 hours.
Analisis Perencanaan Sumber Daya Manusia di PT Aerofood Acs Unit Denpasar Sangiang Ruth; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): 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.2021.v09.01.p06

Abstract

The role of human resource management is the main key of transformation the management of a company to gain a competitive advantage. The purposes of this research were to analyze the condition and the demand and supply of human resources for the next two years at PT Aerofood ACS Denpasar unit. The methods used to analyze human resource demand data were Trend Analysis and Delphi technique along with the inventory skill to analyze the human resource supply data. Trend analysis method used to increases the demand for human resource for the next two years, while the Delphi technique used to sees the condition of the company for the last 4 years. The inventory skill method used to analyze the offering position for internal and external employees for the next two years. The condition of human resource in the company during for the latest year is good, because the percentage of employee turnover is 0.57 percent and the employee retention rate is 99.43 percent. The percentage of absence level for back office employees was only 7.07 percent and 8.46 percent for operational employees. The projection result of human resource demands for the next two years, there will be a reduction in the number of permanent workers by 17 people in the first year and a further reduction of 34 employees in the second year, this is due to the absence of permanent employment designation for the last four years. The contract employees have decreased 17 employees at the first year due to force majeure and an increase of 55 people in the second year when the amount of production is normal, especially for operational workforce. Outsourcing labor and daily workers are not needed in the first year but will likely be needed further.
Analisis Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan pada Rumah Makan Ayam Geprek Greget Eli Shylvia Br Tarigan; I Ketut Satriawan; Anak Agung Putu 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.03.p10

Abstract

Greget Chicken Geprek Diner is one of the many diners that sell fried chicken. Greget Chicken Geprek Diner strives to maintain product quality and service for customer satisfaction so that customer interest is not reduced. The purpose of this study is to determine the attributes of products and services that are able to satisfy customer needs and provide solutions for improvement. The study was conducted at the Greget Chicken Geprek Diner in Medan. Sampling was done by purposive sampling method and data collection was done by distributing questionnaires and directly to respondents. The analysis was carried out using the Kano method. The study results show on product quality attributes: The promise of being given on time in completing the product, maintaining food hygiene, and consistent chicken size. These three attributes have the “better” (0.8) and “worse” (-0.77) values and are included in the one-dimensional and reverse categories. Attributes of service quality: Waiters prioritize the interests of customers, Management responds to customer complaints, Adequate parking space, Clean rooms, When the payment process is correct or there are no errors, and Waiters respond quickly when called. The six attributes have the highest “better” (0.83) and “worse” (-0.62) scores and are categorized as attractive and one-dimensional.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.04.p07

Abstract

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 supermarket
Pengaruh Sustainable Marketing Terhadap Keputusan Pembelian Beras Organik Ni Made Dwining Purwanti; I Ketut Satriawan; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): 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.2021.v09.04.p11

Abstract

Sustainable marketing as a marketing strategy concept can influence consumers to make purchasing decisions. The purpose of this study was to analyze the influence of sustainable marketing variables on the decision to purchase organic rice of Somya Pertiwi Agricultural and Rural Training Center (P4S) and to find out the right recommendations to be given to companies in the application of sustainable marketing. Sampling is done by sampling nonprobability sampling methods and data collection is done by distributing questionnaires and directly to respondents. Data analysis is done by structural equation modeling (SEM) method. The results obtained in this study are that purchasing decisions are influenced by customer solutions (X1) with direct influence of 35.5%, customer cost (X2) with direct influence of 25.7%, convenience (X3) with direct influence of 16.2%, communication (X4) with direct influence of 19.2%, and correlation (X4) with direct influence of 17.2%. Among the five variables, the customer solution is the variable that most influences purchasing decisions in P4S Somya Pertiwi with a value of 0.355, and the variable with the lowest effect is convenience with a value of 0.162.
Pengukuran Kinerja Pada PT. Ital Fran’s Multindo Food Industries Cabang Bali dengan Metode Balanced Scorecard Ni Putu Lilik Setya Dewi; I Ketut Satriawan; I Wayan Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): 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.2021.v09.04.p12

Abstract

PT. Ital Fran's Multindo Food Industries Bali Branch is one of the companies engaged in the food processing industry that produces bread with competitive and complex business competition conditions. The purpose of this study is to determine the company's performance of PT. Ital Fran's Multindo Food Industries Bali Branch using the Balanced Scorecard (BSC) method. This research was conducted by observing the company, interviewing the company's management and distributing questionnaires to customers and employees. The results showed that the total performance score for each perspective was a financial perspective, which was 14.36%, a customer perspective was 22,91%, an internal business process perspective was 24.16% and a learning and growth perspective was 23,43%. Based on the criteria for the total score of performance appraisal shows that the company PT. Ital Fran's Multindo Food Industries Bali Branch is in "Very Healthy (AA)" condition with an overall performance score of 84,86%.
Co-Authors A. A. P. Agung Suryawan Wiranatha Ahmad Ali Akbar Ustadi Sadali Alexander Sitanggang Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Putu Agung Suryawan Wiranatha D.A Anom Yuarini Dewa Ayu Anom Yuariani Eli Shylvia Br Tarigan Evita Zuyyina Afianti G. Tesalonika Sianturi Greace Tesalonika Sianturi I Gusti Ngurah Putra Ardinata I Wayan Gede Sedana Yoga I Wayan Sedana Yoga Luh Putu Wrasiati Ni Made Dwining Purwanti Ni Putu Lilik Setya Dewi NYOMAN SEMADI ANTARA Putu Shangrila Revia Parameswari Prascita Sadyasmara, Cokorda Anom Bayu Sangiang Ruth Vera Wati Situmeang