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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
A. A. P. A. Suryawan Wiranatha
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Layanan Pada Mie Gacoan Jimbaran Kabupaten Badung Bali Asma Wati; A. A. P. A. Suryawan Wiranatha; C. A. Bayu Sadyasmara
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.p07

Abstract

Mie Gacoan is a culinary business that is currently experiencing development, especially in the Bali area. This situation makes the manager of Mie Gacoan have to choose a suitable strategy to be able to survive with competitors. The objective of this study was to determine the quality attributes of products and services that are considered important, to analyze the level of conformity of expectations or overall consumer satisfaction with the quality of products and services, and to determine the attributes that need to be given priority in order to maintain and increase consumer satisfaction. The methods used are Importance Performance Analysis (IPA) and Customer Satisfaction Index (CSI). The sampling technique in this study was purposive sampling. The results showed that the attribute of the highest degree of conformity in product quality was the variety of the beverage menu by 101.21% and the attribute of the lowest degree of conformity was the level of food maturity of 86.22%. The attributes of the highest degree of conformity to the quality of service are toilet cleanliness by 98.36% and neat appearance of employees with a degree of conformity of 98.26%. While the lowest attribute is the timeliness of presentation of 83.29%. The attributes that must be prioritized are the attributes contained in quadrant A, namely the level of maturity of food and beverage taste for product quality, while the attributes of service quality are punctuality of serving, speed of employees in serving consumers and cashier's agility in serving consumers. The CSI results showed that all attributes of product and service quality were considered very important by consumers with an average number of mean important score values greater than 4.20 and a consumer satisfaction rate of 81.65% with the category of very satisfied for product quality and 79.21% with the category of satisfied for service quality.
Analisis Hubungan Gaya Kepemimpinan Dengan Kepuasan Kerja Melalui Motivasi Dan Fasilitas Kerja Di Pt. Nutrifood Indonesia Area Indonesia Timur A. G. Akbar Dzulkarnain; A. A. P. A. Suryawan Wiranatha; C. A. Bayu Sadyasmara
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.p02

Abstract

Competition in the industrial world in the era of the industrial revolution 4.0 is very tight and competitive, including in FMCG (Fast Moving Consumer Goods) companies. PT Nutrifood Indonesia is one of the largest FMCG companies in Indonesia. In an effort to increase good and quality human resources to increase company success, it must also be balanced with the formation of a leadership style, providing motivation and good work facilities so as to produce employee job satisfaction. The purpose of this study was conducted to determine whether leadership style can affect job satisfaction, work motivation and work facilities, whether work motivation can affect job satisfaction and whether work facilities can affect employee job satisfaction. This research is a path analysis research using a questionnaire given to 58 respondents. The data were analyzed using statistical analysis with Smart PLS 3 software. The results of this study found: (i) Leadership style has a significant effect on work motivation by 62.4%; (ii) Leadership style has a significant effect on work facilities by 40.1%; (iii) Leadership style has a significant effect on job satisfaction by 80.0%; (iv) Work motivation has no significant effect on job satisfaction; and (v) Work facilities have a significant effect on job satisfaction.
Analisis Brand Switching Penggunaan Aplikasi Food Delivery Order Online Dengan Menggunakan Metode Rantai Markov Oleh Mahasiswa Universitas Udayana Di Jimbaran Bali Frida M Siahaan; A. A. P. A. Suryawan Wiranatha; I M. Mahaputra Wijaya
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.p05

Abstract

Online food delivery orders are a means of connecting consumers with online culinary businesses. This study aims to determine the characteristics of consumers, especially Unud students who live in the Udayana University Jimbaran Bali campus environment who use online food delivery orders, and analyzing the possibility of brand switching from several online food delivery order platforms used in the next five years, as well as predicting a market share balance that will occur in the long term. The data used in this study is primary data collected by distributing questionnaires to 100 students as respondents. Analysis of brand switching and market share balance using the Markov Chain method with the help of QM 5.3 for Windows software. The results showed that characteristics of student respondents who became online food delivery order customers were dominated by women aged around 21-23 years, and amount of expenditure to buy food and drinks online was around IDR 500,000-IDR 1,000,000/month. with an average of 2- 3 orders/week. The reason for respondents using food delivery services is practicality ordering food, and taking advantage of existing promotions. Respondents found information about the platform from social media advertisements. The market share of the online food delivery order platform in first period is known to be Gofood leading with a market share of 43%, Grabfood (17%) Shopeefood (38%) and other platforms (2%). second period there will be a decrease from Gofood to 40.88%, Grabfood (15.76%) and an increase on the Shopeefood platform to 40.36% and other brands (3%). In third period and onwards there will be changes the market share of each platform, and in fifth period Gofood's market share will drop to 40.26%, Grabfood (15.01%), but Shopeefood will increase to 41.70% and other brands ( 3.03%). The equilibrium point is predicted to be reached in the 71st period, with Gofood's market share of 41.0%, Grabfood (15.4%), Shopeefood (42.5%) and other platforms (3.1%).
Analisis Pengaruh Beban Kerja Dan Kepuasan Kerja Terhadap Kinerja Karyawan Di Pt. Indoroti Prima Cemerlang Cabang Bali N. L. M. D. Meliyanti Putri; A. A. P. A. Suryawan Wiranatha; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p12

Abstract

The increasingly fierce industrial competition in the current era of globalization requires companies to improve employee performance in order to achieve optimal goals. PT Indoroti Prima Cemerlang is one of the industries engaged in food production, namely bakery with brand name of Mr. Bread. The problems that occur in PT. Indoroti Prima Cemerlang is the instability of monthly employee productivity. The purpose of this study was to determine the effect of workload and job satisfaction on employee performance at PT. Indoroti Prima Cemerlang. The method used in this study was factor analysis. The results show that 3 factors that affect employee performance are formed, namely work motivation, work environment and working conditions. The second method was the t test. The results were the workload variable had an insignificant effect on employee performance while the job satisfaction had a significant effect on employee performance. The F test that was carried out obtained the results, that workload and job satisfaction simultaneously affected the performance of employees at PT. Indoroti Prima Cemerlang Bali Branch.
Analisis Pengaruh Kualitas Produk Dan Pelayanan Terhadap Kepuasan Konsumen Dengan Metode Importance Perfomance Analysis (Study Kasus Di Gogo Fried Chiken, Denpasar I G. N. Aditya Gunawan; A. A. P. A. Suryawan Wiranatha; C. A. Bayu Sadyasmara
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.p05

Abstract

Fast food is food that is provided fast and practical. This is supported by the development of an increasingly modern era which causes changes in people's lifestyle to be quite significant. so that the percentage of expenditure on ready-to-eat meals is higher than the percentage of raw materials. This study aims to measure the level of importance and performance of product and service quality on customer satisfaction. From the results of the attribute assessment of the level of importance and performance of consumer satisfaction, it will be known that the product and service attributes are still unable to provide satisfaction to consumers and provide improvement solutions. This research was conducted at Gogo Fried Chicken, which is one of the actors in the fast-food culinary business that can maintain service quality towards customer satisfaction so that customer interest does not decrease. The sample used was 94 respondents using purposive sampling method. Data obtained by distributing questionnaires to respondents directly. This research uses the Importance Performance Analysis method. The results showed that the attribute that had the highest level of customer satisfaction for product quality was the use of social media with an average score 122.49% and the lowest level of satisfaction was the beverage menu variant with an average score 66.51%. Meanwhile, the highest level of customer satisfaction with service quality is employee understanding of the willingness / desires of consumers with an average score 128.48%, and the lowest level of satisfaction is the availability of parking wifi 61.03%. For product quality performance, the variable with the highest score was the taste of food and the lowest score was the drink menu variant. For the sake of product quality, the most important variables are menu variants and food taste. The variable that needs to be prioritized for improvement is the availability of parking space, where the lack of parking space can lead to wasted time and energy for consumers looking for parking lots to park their vehicles, thereby reducing consumer interest.
Co-Authors A. G. Akbar Dzulkarnain Asma Wati C. A. Bayu Sadyasmara Frida M Siahaan I G. N. Aditya Gunawan I Gusti Ayu Lani Triani I M. Mahaputra Wijaya I. W. G. Sedana Yoga Ida Ayu Putu Pradnyani Dewi N. L. M. D. Meliyanti Putri