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

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Karakteristik Mutu Pakan Ikan Gurami (Osphronemus goramy) Pada Perbandingan Variasi Limbah Organik Manurung, Ridho Al-Falah; Sadyasmara , Cokorda Anom Bayu; Triani, I Gusti Ayu Lani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p13

Abstract

Fish feed is an important aspect of fish farming and a source of energy to support growth in fish. As commercial feed is still relatively expensive for farmers, organic waste can be an environmentally friendly, valuable alternative as fish feed. The organic waste used in this study concist of fish bone meal, coconut pulp, and rice bran. This study aims to determine the effect of organik waste variations on the quality characteristics of gourami fish feed and to identify the best variation according to SNI 7473-2009 and approaching characteristic of the control feed. This study used a Randomized Group Design (RBD) with 1 factor, which is the variation in the ratio of organic waste with 5 levels: fish bone meal (TI) 50% coconut pulp (AK) 15% rice bran (B) 35%, TI 60% AK 10% B 30%, TI 70% AK 5% B 25%, TI 80% AK 5% B 15%, and commercial feed (Control). he observed variables include protein content, fat, moisture, ash, crude fiber, carbohydrates, and feed diameter. The results showed that variations in the ratio of organic waste had a significant effect on the protein, fat, moisture, ash, crude fiber, carbohydrate and feed diameter, with the tested met the requierements of SNI 7473 (2009). The best treatment that produced variations that match the characteristics of SNI 7473 (2009) and close to the control was TI 80% AK 5% B 15% with characteristic values of protein content 21.29%, fat 10.61%, water 8.67%, ash 12.82%, crude fibre 22.3%, carbohydrate 46.60%, and feed diameter 5.20 mm.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Jasa Pengiriman Wine Pada PT. PW Prasetyo, Christian Febry; Satriawan, I Ketut; Sadyasmara , Cokorda Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p07

Abstract

The purpose of this study was to determine the product and service attributes that are considered important by consumers, calculate the level of importance and performance to meet consumer satisfaction, and analyze the attributes that are prioritized to be improved based on the level of importance and consumer satisfaction at PT. PW. The study used a survey method and data analysis with the Importance Performance Analysis (IPA) method. The data obtained in the study came from distributing questionnaires to 38 respondents who were customers of PT. PW. The results showed that all product and service attributes were considered very important by consumers. The average value of the level of importance of product attributes was 3.71 (very important) and service attributes were 3.79 (very important). Overall, the average value of the product satisfaction level was 83.85% and the level of service satisfaction was 81.75%. Analysis of attributes that are the main priority to be improved on product attributes, namely wine color, wine volume size, wine benefits and quality of wine raw materials while for service quality which is the main priority is improved on wine product marketing attributes and wine product offering attributes.
Co-Authors I Gusti Ayu Lani Triani I Ketut Satriawan Manurung, Ridho Al-Falah Prasetyo, Christian Febry