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All Journal Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Sadyasmara, Cokorda Anom Bayu
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Agriculture, Biological Sciences & Forestry Chemistry Education Immunology & microbiology Industrial & Manufacturing Engineering

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PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN CAIR CUCI TANGAN DARI MINYAK KELAPA DI DESA POHSANTEN KECAMATAN MENDOYO KABUPATEN JEMBRANA G.P. Ganda-Putra; Ni Made Wartini; I Made Anom Sutrisna Wijaya; Cokorda Anom Bayu Sadyasmara
Buletin Udayana Mengabdi Vol 18 No 2 (2019): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.344 KB) | DOI: 10.24843/BUM.2019.v18.i02.p01

Abstract

Masyarakat di Desa Pohsanten, Kecamatan Mendoyo, Kabupaten Jembrana masih belum memahami proses pembuatan sabun cair cuci tangan dari minyak kelapa. Hal ini menyebabkan belum dimanfaatkannya minyak kelapa yang banyak dihasilkan di daerah tersebut Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) memberikan penyuluhan tentang pembuatan sabun cair cuci tangan berbahan baku minyak kelapa dan (2) memberikan pelatihan dan praktek tentang langkah-langkah pembuatan sabun cair cuci tangan berbahan baku minyak kelapa, serta (3) memberikan gambaran terkait evaluasi mutu sabun cair cuci tangan dengan uji sensoris. Hasil kegiatan menunjukkan bahwa: (1) penyuluhan tentang pembuatan sabun cair cuci tangan dari bahan minyak kelapa telah memberikan informasi dan pengetahuan yang diperlukan oleh masyarakat di Desa Pohsanten, (2) pelatihan pembuatan sabun cair cuci tangan dari bahan minyak kelapa dapat dilakukan dengan baik oleh para peserta, (3) hasil uji sensoris tingkat kesukaan produk sabun cair cuci tangan yang dihasilkan, masing-masing dengan skor untuk: warna = 6,7 (suka - sangat suka), aroma = 6,5 (suka - sangat suka), pembusaan = 5,8 (agak suka – suka), dan bersih (kesan kesat) = 6,4 (suka - sangat suka).
Strategi Digital Marketing Dalam Meningkatkan Penjualan Di Goory Coffee And Eatery Dewi, Ni Luh Ayu Ciptasari; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana; Sadyasmara, Cokorda Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p04

Abstract

This study aims to identify key success factors, formulate strategic recommendations to increase sales, and evaluate the implementation results of digital marketing strategies at Goory Coffee and Eatery. Goory Coffee and Eatery faces challenges of fluctuating sales and suboptimal digital marketing strategies. Benchmarking was used to assess the effectiveness of the current digital marketing strategies. The RACE framework (Reach, Act, Convert, Engage) combined with SWOT analysis was employed to evaluate internal and external factors influencing digital marketing. Recommended strategies include enhancing the creativity of social media content, optimizing customer loyalty programs, and utilizing digital advertising more effectively. The findings indicate that marketing through Instagram and TikTok successfully increased audience reach and consumer engagement, contributing to a revenue increase of IDR 49,269,623 per month. However, challenges remain, such as the suboptimal repeat order strategy and the underutilization of paid advertisements (ads).
Brand Switching Konsumen Restoran Mie Pedas Di Kecamatan Denpasar Barat Wijaya, Putu Teddy Bagas; Yoga, I Wayan Gede Sedana; Wiranatha , Anak Agung Putu Agung Suryawan; Sadyasmara, Cokorda Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p05

Abstract

Spicy noodle restaurants succeeded in capturing consumer attention by offering uniquely flavored noodles distinctive. The objective of this study are to identify the characteristics of consumers of spicy noodle, to analyze brand switching behavior in the spicy noodle market from the present time up until the fifth year, and to determine the long-term market share equilibrium of various spicy noodle brands in the West Denpasar District. The method employed is the Markov Chain analysis, processed using Microsoft Excel 2021. The sample size was determined using the Cochran formula, resulting in 100 respondents. The findings indicate that the majority of respondents who consume spicy noodle products are female, predominantly aged between 21–25 years. Approximately 54% of respondents are students with monthly expenditure on food ranges between IDR 100,000 and IDR 999,000, with an average consumption frequency of 2–3 times per month. In the first year (2025), the market share of spicy noodle brands was distributed as follows: Mie Kober (19%), Mie Gacoan (49%), and Wizzmie (32%). In the second year (2026), Mie Kober and Mie Gacoan experienced a decline in market share to 16.72% and 44.31% respectively, while Wizzmie saw an increase to 38.97%. In the third year and subsequent periods, fluctuations in market share occurred across all brands, in which the market shares in the fifth year (2029) are Mie Kober (14.83%), Mie Gacoan (41.82%) and Wizzmie (43.36%). The market shares are projected to stabilize by the 11th year, with Mie Kober at 14.67%, Mie Gacoan at 41.69%, and Wizzmie at 43.65%
Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Layanan Di Warung Kopi Pekarangan Omah Jimbaran, Bali Adi Boy Hotmauli Munthe; Cokorda Anom Bayu Sadyasmara; Dewa Ayu Anom Yuariani
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.p07

Abstract

The purpose of this research were to analyze the level of consumer interest in product and service quality, analyze the level of product and service quality performance, and analyze the level of consumer satisfaction with product and service quality at Warung Kopi Pekarangan Omah. The methods used in this research are IPA (Importance Performance Analysis) and Customer Satisfaction Index (CSI) methods. The respondents of this study were 79 consumers who had visited at least twice at Warung Kopi Pekarangan Omah, and the age of the respondents was between 17-33 years old. The result show that it was concluded that the product quality attributes that became the main priority agenda to improve performance were the attributes that were in Quadrant A, namely attributes 1) attractive presentation/platting 2) drink menu variations 3) drink taste and 4) the consistency of drinks for each serving, while the service quality attributes that are the main priority agenda to improve their performance are the attributes of 1) comfort, cleanliness, and neatness of the place 2) cleanliness and tidiness of employees and 3) accuracy in service and presentation. The customer satisfaction index (CSI) obtained for product quality is 89.57% and the Customer satisfaction index (CSI) obtained for service quality is 89.31%. These results indicate that consumers of Warung Kopi Pekarangan Omah are satisfied.
Analisis Dan Strategi Mitigasi Risiko Repacking Stroberi Frozen Di Bali Food Industri Lidia Evifani Br Sitepu; Cokorda Anom Bayu Sadyasmara; Ni Putu Suwariani
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.p11

Abstract

Frozen strawberries are one of the innovations that can make it easier for consumers to consume fruit. Some important things to consider in managing frozen strawberries are temperature, color, and texture. This study aims to identify risks, analyze the level of risk priority, and formulate alternative strategies as well as determine priority strategies that can be applied to minimize the risk of repacking frozen strawberries at Bali Food Industry. The method used in this study is the Failure Mode and Effect Analysis (FMEA) and Analytical Hierarchy Process (AHP) methods. The FMEA method is used to assess and determine risk priorities, while the AHP method is used to determine priority risk mitigation strategies. This study consists of several stages. In the first stage, risks are identified using interview methods with respondents and direct observation of the frozen strawberry repacking process at Bali Food Industry. The second stage is a risk assessment analysis and determination of risk priorities using the FMEA method, then calculating the Risk Priority Number (RPN) to determine the priority order of risks. The final stage is an analysis of alternative strategy formulation and determination of priority risk mitigation strategies using the AHP method. Risk identification results in 15 risks divided into 4 risk factors: acceptance of frozen strawberries, storage, packaging, and shipping. In the risk assessment and determination of risk priorities, the results obtained are the risk of soft frozen strawberry texture (130.78), power outages (209.25), white strawberries and missed foreign objects (168.33), and problematic vehicles (196.17). Then in determining the priority strategy using the AHP method, the results obtained are that the risk factor for receiving raw materials is to ensure the temperature of receiving frozen strawberries and the form of acceptance/rejection of goods (0.517), while the risk factor for storage is to stabilize the electric current (0.511). The strategy for the packaging risk factor is to do double checking by the QC team (0.513), and the last strategy for the delivery risk factor is to do vehicle engine maintenance (0.622).
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 Kualitas Produk, Kualitas Pelayanan dan Penggunaan Digital Marketing terhadap Tingkat Kepuasan Konsumen pada Humble Espresso Kota Denpasar Nyoman Indra Wiratama; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): 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.2021.v09.02.p10

Abstract

The purpose of this research is to know the effect of the use of digital marketing conducted by Humble Espresso in Denpasar City. Knowing the attributes of products and services that are considered important by consumers to achieve customer satisfaction with the quality of products and services. Calculating the performance and level of customer satisfaction to the quality of service. Specify the attributes that need to get priority improvements. This study uses the Importance Performance Analysis (IPA) analysis method. Sampling using Slovin and Lemeshow formulation method with the number of respondents as many as 86 respondents at Humble Espresso and 100 respondents for the spread of external questionnaires in Denpasar. The results showed that the influence of digital marketing that has been done by Humble Espresso is customers like the content displayed on Humble Espresso Instagram media in the form of photos, videos, or instastory that has an impact on the increasing customer buying interest. The most important product and service attributes that Humble Espresso has to achieve customer satisfaction is the friendliness of employee attitude with the highest score of 401. Attributes with the highest level of performance in the quality of service is good communication ability by obtaining the highest score of 388, attributes with the highest satisfaction level on the quality of service is modern equipment by obtaining the highest satisfaction level of 101%. Attributes that become the priority of improvement in Humble Espresso based on the analysis of IPA method is a comfortable room, the willingness of employees to respond quickly to customer complaints, the ability of employees to serve customer complaints quickly, the suitability of prices with product quality, and affordable prices.
Strategi Pengembangan Usaha DNI Skincentre Renon dengan Penerapan Metode SWOT dan TOPSIS Ni Luh Firdayanti; Agung Suryawan Wiranatha; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p09

Abstract

The development of beauty trends in Indonesia is increasing, which makes the cosmetics industry one of the promising industries. The presence of foreign brand cosmetics makes domestic products experience sales decline. The high level of competition has become one of the factors in conducting business development strategies. The objectives of this study are 1) to analyze the internal and external environmental conditions of DNI Skin Centre, and 2) to formulate strategies and set priorities for DNI Skin Centre business development strategies. This study uses the SWOT method to determine the alternative strategies used, and the TOPSIS method to rank alternative strategies. Strategies that can be applied at DNI Skin Centre Renon are to growth and build. The first alternative priority strategy chosen is to provide education to consumers about Renon's DNI Skin Center products and treatments. The second priority alternative strategy chosen is to maintain the price and quality of the product and the third priority alternative strategy is to promote the products and treatments that exist at the Renon DNI Skin Center.
Simulasi Model Sistem Dinamik Ketersediaan Bawang Putih (Allium sativum, L.) di Provinsi Bali Muhammad Dika Ima Dudin; Agung Suryawan Wiranatha; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p13

Abstract

The demand of garlics in Bali is considerably high and exceed the capability of farmers in Bali to produce garlics. Therefore garlics were supplied from other islands of Indonesia. Demand of garlics will increase along with the increasing number of population and the number of foods industry. The aims of this research were to determine the factors that affect demand and supply garlic, to analyze the stock of garlics, and policy recommendations which can be implemented to provide sufficient garlics in Bali, therefore the price will remain stable. This research was conducted in Bali Province using a system dynamics modelling, with the length of simulation period from 2012 to 2024. The research results showed the factors that affected of garlic stock in Bali were the production of garlics, demand of garlics, inter island supply and price. Further, the simulation results showed that the production of garlics in Bali wasn’t able to fulfill the demand of garlics therefore it affected the price. So, it requires inter-island supply to stabilize price and to fulfill the demand of garlics. Based on some simulation scenarios, the most effective policy could be developed in order to minimize inter-island supply and stabilize prices is through increasing garlic planting area of 35%/year and increasing land productivity of garlic plantation of 5 ton/year.
Co-Authors Achmad Gian Akbar Dzulkarnain Adi Boy Hotmauli Munthe Adi Boy Hotmauli Munthe Alexander Samuel P.T Amna Hartiati Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Putu Agung Suryawan Wiranatha deria wahyuni Dewa Ayu Anom Yuariani Dewa Ayu Anom Yuariani DEWA AYU ANOM YUARINI Dewa Ayu Sega Neli Riyanti Dewi, Ni Luh Ayu Ciptasari Dian Mandasari G.P. Ganda Putra Gede Windu Wirajaya I Gusti Ngurah Aditya Gunawan I Ketut Satriawan I Ketut Satriawan I Made Anom Sutrisna Wijaya I Made Ari Kharismananda Jagatkirana I W.G. SEDANA YOGA I Wayan Arnata Ida Bagus Wayan Gunam Indayani Lidia Evifani Br Sitepu Luh Putu Wrasiati Made Nanda Pranata Muhammad Dika Ima Dudin Muhammad Dika Ima Dudin Ni Luh Firdayanti Ni Made Evi Yulastari Ni Made Wartini Ni Putu Suwariani Nyoman Indra Wiratama Pandila Diahtaradipa Ganantrya Pandu Desta Wisanggeni Putu Anggi Ranitaswari Sangiang Ruth Sangiang Ruth Sri Mulyani Sri Mulyani Wardana, Gede Wahyu Wijaya, Putu Teddy Bagas Wiranatha , Anak Agung Putu Agung Suryawan Wiranatha, Anak Agung Putu Agung Suryawan