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Pengaruh Jenis Pemlastis dan Konsentrasi Penguat Polivinil Alkohol terhadap Karakteristik Komposit Bioplastik Pati Talas (Colocasia esculenta L) dan Karagenan Risky Simarmata; Amna Hartiati; Nyoman Semadi Antara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 8 No. 2 (2023): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p02

This study aims to determine the effect of plasticizer type concentration and reinforcement material concentration on the characteristics of bioplastic composites, to determine the treatment of plasticizer type concentrations consisting of two types, namely castor oil and stearic acid plasticizers, as well as the concentration of polyvinyl alcohol reinforcement which produces the best treated bioplastic composites and to identify best treatment bioplastic composite functional groups. This study used a factorial randomized block design with two factors, namely the type of plasticizer and its concentration which consisted of 3 levels (8.33; 16.67; 25%) and the concentration of polyvinyl alcohol reinforcement (5; 10: 15%). 18 treatment combinations were obtained which were grouped into 2 base on the time of making bioplastics, resulting in a total of 36 treatment units. The variables observed were tensile strength, elongation at break, elasticity, thickness expansion, biodegradation, and identification of functional groups. The data obtained were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the type of plasticizer and concentration of reinforcement had a very significant effect on the tensile strength, elongation at break, elasticity, and thickness expansion, but had no significant effect on the biodegradation time. The best bioplastic composite characteristics were the result of treatment with a concentration of 1 g castor oil plasticizer and 15 g PVA concentration with a tensile strength value of 15.76 MPa, elongation at break of 8.51%, elasticity of 185.17 MPa, thickness expansion of 50.35 %, biodegradation time is 5 days and contains (C – H) alkene groups, (C – O) alcohol groups, (C = C) alkene groups, (C – H) alkene groups and (O – H) hydroxyl groups.

Strategi Peningkatan Pelayanan Departemen Fresh Food Tiara Dewata Menggunakan Metode Quality Function Deployment (QFD) Tissa Meiya Candigo; Amna Hartiati; Dewa Ayu Anom Yuarini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 2 (2022): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p10

Keluhan pelanggan menunjukkan masih terdapat kekurangan dalam pelayanan departemen fresh food Tiara Dewata. Hal tersebut dapat dijadikan acuan departemen FF Tiara Dewata untuk menganalisis kebutuhan pelanggan guna menjaga kepercayaan pelanggan. Penelitian ini bertujuan untuk membantu menganalisis kebutuhan dan keinginan pelanggan serta mengetahui strategi tepat untuk peningkatan pelayanan departemen fresh food Tiara Dewata. Penelitian dilakukan melalui survei kepada 100 orang pelanggan serta wawancara dengan pihak Tiara Dewata, Denpasar. Berdasarkan analisis QFD terdapat 11 atribut kepentingan pelanggan dan 14 parameter teknis pelayanan departemen FF. Hasil analisis menunjukkan perusahaan masih dapat melakukan peningkatan pelayanan melalui rasio perbaikan tertinggi antara target perusahaan dan kepuasan pelanggan yaitu pada atribut kelengkapan label harga produk dan pemahaman karyawan terhadap produk dengan nilai 1,39. Selain itu, perusahaan dapat meningkatkan kinerja parameter teknis tertinggi yaitu responsi keluhan terhadap pelanggan dengan nilai 419,25 sehingga melalui peningkatan tersebut diharapkan pemenuhan target kepuasan pelanggan dapat dicapai.

Pengendalian Mutu Produk Croissant Chocolate Menggunakan Metode Statistical Quality Control (Sqc) Di Pt. Bapak Bakery Dorothy Alma Bertie; Amna Hartiati
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.p05

One of the products of PT. Bapak Bakery which has the highest market demand is the chocolate croissant. The large demand for this product results in a large number of reject products that are not in accordance with company standards. Therefore, it is necessary to study the production process and quality control using the Statistical Quality Control (SQC) method so that it can be seen whether the number of reject products in this product is still within the company's tolerance limits or not. The purpose of this research is to study the production process and product quality aspects of chocolate croissant PT. Bapak Bakery. The method used in this research is field practice, observation, interviews, literature study, and data processing. The results of the analysis using the Statistical Quality Control (SQC) method showed that the total chocolate croissants reject products were 269 pcs with details as many as 139 pcs (52%) experiencing burnt rejects (overcooked) and as many as 130 pcs (48%) experiencing reject layers that did not come out of the total. 1966 pcs chocolate croissants produced during the research period. The results of the analysis using the SQC method indicate that the number of reject products is still within the tolerance limits set by the company. Two causes of chocolate croissant damage are found in the machine factor, the worker factor, the raw material factor, and the method used during the production process.

Analisis Faktor yang Mempengaruhi Keputusan Pembelian Produk Kopi Kapal Api Sachet di Kota Denpasar Dhea Novratena; Amna Hartiati; I Wayan Gede Sedana Yoga
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.p14

The purpose of this research to determine the factors that consider consumers in making purchasing decisions for Kapal Api Sachet Coffee in Denpasar and determine the dominant variables in purchasing decisions for Kapal Api Sachet Coffee.This research uses factor analysis method and data technique which is done by google form through social media, 200 questionnaires to respondents in Denpasar and 30 questionnaires in Badung Regency for validity and reliability test. The results of the analysis formed are 5 factors, namely psychological factors consisting of 10 variables with an eigenvalue of 8.891. Promotion factors are 5 variables with a total eigen value of 1.930. Product factor consists of 4 variables with a total eigenvalue of 1.779. Location factor consists of 3 variables with a total eigenvalue of 1.338. Price factor consists of 2 variables with an eigenvalue value of 1.244. When viewed from the value of the loading factor that influences consumer decisions in purchasing Kapal Api Coffee, it is in the location factor, which is available at street vendors with a loading factor value of 0.862 and available at small shops with a loading factor value of 0.799.

Pengaruh Campuran dan Rasio Bahan Pembentuk Komposit terhadap Karakteristik Komposit Bioplastik Syah Banu Putra Sitepu; Bambang Admadi Harsojuwono; Amna Hartiati
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.p01

This research aims to determine the effect of the mixture and the ratio of the composites and their interactions to the characteristics of the bioplastic composites and to determine the mix and ratio of the composites that produce the best characteristics of the bioplastic composites. The experimental design of this study used a randomized block design method. Factor I is a mixture of composite materials consisting of maizena glucomannan, maizena-chitosan, and maizena-carrageenan. The second factor is the ratio of the composite material mixture which consists of 5 levels, namely 100: 0, 75:25, 50:50, 25:75 and 0: 100. The experiment resulted in 15 treatment combinations and were grouped into 2 groups when the process of making bioplastic composites was obtained, so that 30 experimental units were obtained. Data were analyzed for their diversity and continued with Duncan's multiple comparison test. The observed variables which tensile strength, elongation at break, modulus young, swelling, and biodegradation time. The results showed that the mixture and the ratio of the composites forming a very significant effect on tensile strength, elongation at break, elasticity, and swelling. The interaction has a very significant effect on tensile strength, elasticity and swelling and significantly affects the elongation at break of bioplastic composites. Meanwhile, the mixture and the ratio of the ingredients to form the composites had no significant effect on the biodegradation time. Maizena:glucomannan composite with ratio (25:75) produced the best characteristics of bioplastic composites with tensile strength values of 6.99 MPa, elongation at break of 16.5%, elasticity 42.39 MPa, swelling 78.78% and biodegradable time of 7 days. There are 2 variables that have met the standard, namely: elongation at break of bioplastic composites that meet the plastic Standard SNI 7188.7: 2016 and biodegradation time has met the international plastic standard ASTM 5336 and 3 variables that do not meet the standards, namely: Tensile strength (6,99 MPa) and elasticity (42,39 MPa) do not meet the Plastic Standard SNI 7188.7: 2016 and swelling (39,1%) does not meet international plastic standards (EN 317).

Karakteristik Komposit Bioplastik dalam Variasi Rasio Pati Gadung (Dioscorea hispida D.) - Glukomanan dan Suhu Gelatinisasinya Ni Luh Feby Putri Pratami; Amna Hartiati; Bambang Admadi Harsojuwono
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.p02

This study aims to determine the effect of variations in the ratio of gadung starch (Dioscorea hipida D.) - glucomannan and their interaction on the characteristics of bioplastic composites and to determine the ratio of gadung starch (Dioscorea hipida D.) - glucomannan and its gelatinization temperature which gives the best characteristics of bioplastic composites. This study used a factorial randomized block design (RBD) with two factors. The first factor is the variation in the ratio of the gadung tuber starch - glucomannan which consists of 3 levels, namely (60:40), (50:50), (40:60). The second factor is the gelatinization temperature which consists of 3 levels, namely 75 ± 1oC, 80 ± 1oC 85 ± 1oC. Each treatment was grouped into 2 based on the time of the manufacturing process so that 18 experimental units were obtained. The variables observed were tensile strength, elongation at break, elasticity, and biodegradation time. The data obtained were analyzed of variant and continued with the HSD Tukey. The results showed that the ratio of gadung - glucomannan starch, gelatinization temperature, and their interactions had a very significant effect on tensile strength, elongation at break, and elasticity but it did not significantly affect the biodegradation time. The ratio of gadung tuber starch - glucomannan (60:40) with a gelatinization temperature of 85 ± 1oC produced the best bioplastic characteristics with a tensile strength value of 4.4 MPa, an elongation at break of 9.5%, and elasticity value of 22.390 MPa and resulted in a degradation time of 7 days. 2 variables meet the standards, namely: the extension when the bioplastic composites have broken up has met the SNI plastic standards and biodegradation has met the international plastic standard ASTM 5336.

Strategi Pengembangan Usaha Kedai Kopi “Kandera Coffee” Denpasar Bali menggunakan Metode Swot dan QSPM Komang Listia Damariyanti; Amna Hartiati; I Wayan Gede Sedana Yoga
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.p08

The rapid growth in the food and beverage service industry has also triggered the growth of new various concepts of business, one of which is the coffee shop. One of the coffee shop in Denpasar, namely Kandera Coffee, which has only been established since May 2020, doesn’t know yet the right strategy for developing their business. This study aims to determine the quadrant position of the Kandera Coffee shop when viewed through internal and external factors using the Internal-External Matrix and determine the appropriate priority development strategies for the the Kandera Coffee shop business. The methods used are SWOT and Quantitative Strategic Planning Matrix (QSPM). The research data were obtained from 5 expert respondents. The results showed that Kandera Coffee had 7 strengths, 5 weaknesses, 5 opportunities and 4 threats. Internal factors that influence the strength factor in the development of the Kandera Coffee business, namely the consistency of the taste of the product and service (0.29) and the weakness factor, namely the layout of Kandera Coffee shop is less ergonomic (0.13) and not very well known to the public (0, 13). While the external factors that influence the opportunity factor, namely build good relationship with customers (0.36) and the threat factors that influence, namely the level of coffee shop competitors is getting higher (0.34). The position of the Kandera Coffee shop is in cell V (five). This position is (hold and maintain) keep and maintaining with score the Interal Factor Evaluation (IFE) is (2.20) and External Factor Evaluation (EFE) is (2.56). Cell V consists of market penetration strategies and product development. The strategic priority order obtained based on the QSPM matrix is to provide the best service to customers (4,94), expand marketing on advertising and social media (4,87), improve product quality and maintain consistency of taste (4.63), develop a cozy coffee shop concept (4,61), give discounts to customers (4,59), and add a variety of coffee and food menus (4,10).

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

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.

Karakteristik Komposit Bioplastik Pati Ubi Talas-Karagenan pada Variasi Suhu dan Waktu Gelatinisasi Dewi Pujawati; Amna Hartiati; Ni Putu Suwariani
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.p02

This study aims to determine the effect of variations in temperature and time of gelatinization on the characteristics of the bioplastic composite of taro starch-carrageenan and to obtain the right gelatinization temperature and time to produce a bioplastic composite of taro starch and carrageenan with the best characteristics. This study used a randomized block design with two factors. Factor one is gelatinization temperature which consists of 3 levels, namely 75±1oC; 80±1oC; 85±1oC. Factor two is the gelatinization time for 3, 4, and 5 minutes. The observed variables included tensile strength, elongation at break, young modulus, water swelling, water vapor transmission rate (wvtr), and biodegradation. The data obtained were analyzed for diversity and continued with the BNJ. The results showed that variations in temperature and time of gelatinization and their interactions had a very significant effect on tensile strength and elasticity. Meanwhile, gelatinization temperature and time had a significant effect but did not interact with elongation at break. Moreover no significant effect on swelling, water vapor transmission and biodegradation. The best characteristics of bioplastic composites were found at a temperature of 85±1oC and a gelatinization time of 5 minutes with a tensile strength value of 11,19 MPa, elongation at break 4,38%, modulus young 255,35 MPa, swelling 84,35%, water vapor transmission 0,55 g/h.m2 and the degradation time 7 days.

Pengaruh Jenis dan Konsentrasi Bahan Pengisi terhadap Karakteristik Komposit Bioplastik Pati Umbi Gadung-Karagenan Komang Gede Irwan Suparwan; Amna Hartiati; Lutfi Suhendra
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.p05

This study aims to determine the effect of filler types and concentrations and their interactions on the characteristic bioplastic composites of gadung tuber starch-carrageenan, and to determine the types and concentrations of fillers that produce the best characteristic of the bioplastic composites of gadung tuber starch carrageenan. This research used factorial randomized block design. The first factor is the type of filler consisting of 4 level that is ZnO, clay, CaCO3, nanocellulose. The second factor is the filler concentration consisting of 4 levels 0%, 5%, 10%, 15% (w/w). Each treatment is grouped into two time-based of making bioplastics, so there are 32 experimental units. The data obtained were analyzed of variant and test Tukey’s. Composite gadung tuber starch-carrageenan with nanocelluloce filler get the best a tensile strength value 19,33 MPa, elongation at break 10,47%, modulus young 185,06 MPa, biodegradability for 6 day, and contain asetil (C-O-C), alkenes (CH), alcohol, ethers, carboxylic acids, and esters (CO), alkene (C=C), alkyne (C≡C), alcohol (OH). While the composite bioplastic of gadung tuber starch-carrageenan with ZnO filler material with a concentration of 15% the best swelling value 39.32% and the rate of water vapor transmission 0.56 g/hours.m2

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