cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Gusti Ayu Lani Triani
Contact Email
lanitriani@unud.ac.id
Phone
-
Journal Mail Official
jrma@unud.ac.id
Editorial Address
PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia
Location
Kota denpasar,
Bali
INDONESIA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Published by Universitas Udayana
ISSN : -     EISSN : 2503488X     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering
Journal of Agroindustrial Technology aims to publish original research results and policy papers written by researchers, experts as well as practitioners, in the field of agroindustries. Journal of Agroindustrial Technology encompasses a broad range of research topics in in the field of agroindustries covering process technology, industrial system engineering, and environmental management. Only the articles consist of novelty and excellent scientific contribution in agroindustrial technology fields can published in Journal of Agroindustrial Technology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 16 Documents
 1   2 
Search results for , issue "Vol 12 No 3 (2024): September" : 16 Documents clear
Analisis Bauran Pemasaran Terhadap Loyalitas Pelanggan Melalui Kepuasan Pelanggan Chips-Chips Lumer Poluan, Adella Neuville Hefly; Hartiati, Amna; Wiranatha, Anak Agung Putu Agung Suryawan
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.p01

Abstract

The Chips-Chips Lumer product is an innovative product produced by Pak Eko's Cheese Banana MSMEs which has been marketed since August 2023. The purpose of this study is to determine the effect of the marketing mix on customer loyalty through customer satisfaction for Chips-Chips Lumer products. In addition, this study also provides recommendations for improvement to related businesses. This research is supported by literature study, interviews with the owner of Pak Eko Cheese Banana business, and distributing questionnaires to 80 respondents. Data analysis used the Structural Equation Modeling-Partial Least Square (SEM-PLS) method. The results showed a significant effect of the marketing mix on customer satisfaction with a direct effect of 82% and then a significant effect of 77% on customer loyalty. The customer satisfaction variable did not succeed in becoming a mediating variable between the influence of the marketing mix on customer loyalty because it produced an insignificant effect.
Karakteristik Virgin Coconut Oil Pada Perlakuan Ukuran Partikel dan Jumlah Arang Aktif Pelepah Kelapa (Cocos nucifera L.) Sebagai Adsorben Pratysentani, Ni Kadek Listera; Yuarini, Dewa Ayu Anom; Putra, Gusti Putu Ganda
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.p02

Abstract

Virgin Coconut Oil (VCO) is a pure coconut oil produced from old coconut meat in fresh conditions, which is made without heating and without using chemicals. The quality of VCO can be improved by using activated charcoal adsorbent in the filtering process. This study aims to determine the effect of particle size and amount of coconut frond activated charcoal adsorbent on VCO characteristics and determine the best treatment for particle size and amount of adsorbent to produce quality VCO. This research used a factorial randomized block design with two factors, namely particle size (P) with P1 (80 mesh), P2 (100 mesh), and P3 (120 mesh), and the amount of adsorbent (J) with J1 (20g), J2 (30g), and J3 (40g), resulting in 9 treatment combinations grouped into 2 based on the time of implementation, thus obtaining 18 experimental units.The results showed that particle size had a significant effect on water content, free fatty acids, clarity, and organoleptic characteristics such as aroma, taste, and color. Meanwhile, the amount of adsorbent from coconut frond activated charcoal had a significant effect on clarity and organoleptic characteristics such as aroma and taste, but had no significant effect on water content, free fatty acids, peroxide number, and organoleptic color. The interaction between particle size and adsorbent amount did not significantly affect the moisture content, free fatty acids, peroxide number, clarity, and organoleptic characteristics such as aroma, taste, and color of VCO. Based on these results, the best treatment to produce quality VCO products is to use a particle size of 120 mesh and the amount of activated charcoal adsorbent from coconut fronds as much as 40g. With this treatment, the values of water content 0.012 ± 0.000%, free fatty acid 0.038 ± 0.003%, clarity 0.003 ± 0.001 A, peroxide number 0.388 ± 0.003 mg ek/kg, and organoleptic test scores for taste 4.65 ± 0.59, color 4.60 ± 0.60, and aroma 4.55 ± 0.94 were obtained.
Peningkatan Kualitas Produk Lulur Varian Lidah Buaya di UD. Sekar Jagat Dengan Metode Quality Function Deployment (QFD) Giri, Ni Kadek Ayu Savitri; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
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.p03

Abstract

Aloe vera scrub is a body treatment that comes from the natural ingredient aloe vera which is known to have moisturizing benefits for the skin. This research aims to determine the attributes that consumers consider important for the aloe vera variant of the Sekar Jagat scrub product, analyze the level of importance and consumer satisfaction with the quality of the Aloe Vera variant of the Sekar Jagat scrub product and formulate a priority strategy for improving the quality of the Aloe Vera variant of the Sekar Jagat scrub. This research analysis uses the Quality Function Deployment method. Determination of sample size in this study used non-probability sampling techniques. The number of samples used in this research was 80 respondents. Based on the research that has been conducted, there are 10 consumer interest attributes, with the highest importance value being aroma (4.49) and the lowest being the price attribute (4.23). The attribute that has the lowest satisfaction value is information on the packaging (3.14). The strategy that can be recommended to improve product quality is that the company needs to evaluate the attributes that have the highest priority for improvement based on the improvement ratio, namely the information attributes on the packaging, packaging size and content. The company needs to evaluate the technical parameters that have priority for improvement based on the level value. technical interests, namely determining the formula, mixing and secondary packaging. With a deep understanding of consumer needs and preferences, as well as implementing effective marketing strategies, the company has the potential to strengthen its position in the market and increase sales of its products in the future
Strategi Peningkatan Kualitas Rujak Kuah Pindang Di Warung D’Abian Kelan Kurniawati, Ni Kadek Gita; Hartiati, Amna; Satriawan, I Ketut
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.p04

Abstract

Quality improvement in pindang sauce salad is the focus of research to get the right strategy as an effort to improve the process of making pindang sauce salad so that it can meet consumer satisfaction. Pindang sauce salad is a food that comes from a mixture of several fresh fruits using spices including fish broth and seasonings. The purpose of this study is to determine the quality attributes of products that are considered important to consumers of pindang sauce salad products, analyze the priority of improvement of pindang sauce salad products and determine the right strategy to improve the quality of pindang sauce salad products. The research method used is quality function deployment, using qualitative and quantitative data through observation and survey methods. The results obtained quality attributes that are considered important by consumers are the quality of pindang sauce, fruit quality, salad flavor, appearance, price, portion, durability, quality of shrimp paste. Prioritizing the improvement of the quality of pindang sauce salad in D'Abian Kelan shop is on the quality attribute of shrimp paste with the highest improvement ratio of (1.121), price attributes (1.119), and durability attributes (1.116). The strategy to improve the quality of pindang sauce salad at the D'Abian Kelan shop is to evaluate the technical parameters that have the highest priority for improvement based on the value of the level of technical importance, namely the technical parameters of raw material preparation, portioning of raw materials and making pindang sauce.
Karakteristik Mikroemulsi Minyak Atsiri Daun Cengkeh Pada Rasio Campuran Surfaktan dan Minyak Atsiri Daun Cengkeh (Syzygium aromaticum) Rajagukguk, Jopi Deri P H; Suhendra, Lutfi; Hartiati, Amna
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.p05

Abstract

Clove (Syzygium aromaticum) is an herbal plant which all parts starting from the roots, stems, leaves and flowers contain essential oils. Clove leaf essential oil has an eguanol concentration of (46.69%-64.91%) which functions to fight bacteria that enter the body. This research aims to determine the effect of surfactant and clove leaf essential oil mixtures on the characteristics of clove leaf essential oil microemulsions and determine the best surfactant and clove leaf essential oil mixtures to produce clove leaf essential oil microemulsions. This research used Randomized Group Design, with surfactant:clove leaf essential oil ratio with 10 levels, 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16 and 82:18. The best microemulsion is the one with highest concentration of clove leaf essential oil. The best microemulsion was tested for stability against pH and dilution during 8 weeks storage. The turbidity index value was tested every 2 weeks. The deterioration rate was calculated using linear regression analysis to determine the stability of clove essential oil microemulsion. The results showed that the ratio of surfactant and clove leaf essential oil mixture had a very significant effect (P<0.01) on the characteristics of clove leaf essential oil microemulsion. The ratio of surfactant and clove leaf essential oil 88:12 is the best treatment to produce clove leaf essential oil microemulsion with transparent appearance characteristics, turbidity index value before 0.223 ± 0.003%; after centrifugation 0.189 ± 0.003%; particle size 17.1 ± 8.3 nm, and the largest droplet size is 14nm and stable for 8 weeks of storage.
Aktivitas Antibakteri Propionibacterium acnes Ekstrak Bunga Kenanga (Cananga odorata) Terhadap Variasi Jenis Pelarut dan Waktu Maserasi Sinaga, Reni; Anggreni, Anak Agung Made Dewi; Harsojuwono, Bambang Admadi
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.p06

Abstract

Ylang ylang flower is one of the natural sources that contain antibacterial compounds. One of the bacterial infections on the skin surface is acne and is aggravated by the existence of Propionibacterium acnes bacteria. This experiment aims to determine the effect of solvent type and maceration time on the effectiveness of ylang flower extract in inhibiting P.acnes bacteria, and to determine the combination of solvent type and maceration time that produces ylang flower extract with the best antibacterial activity. This experiment used Factorial Randomised Group Design (RAK) with two factors. The first factor is the solvent type which includes ethanol, methanol, and n-hexane. The second factor is maceration time which includes 24, 48, and 72 hours. The variables observed in this study included yield, total phenol, and the highest antibacterial activity. The obtained data were then analysed with analysis of variance (ANOVA), then continued with Duncan's test. The results of this study showed that the type of solvent and maceration time significantly affected the yield, total phenol, and antibacterial activity on P.acnes test bacteria. The interaction between treatments had a significant effect on yield but no significance on total phenol and antibacterial activity on P.acnes test bacteria. The best solvent type that can produce kenanga flower extract with the highest antibacterial activity is methanol with an inhibition zone of 8.48 ± 1.66 mm, with yield of 5.03 ± 0.10% and total phenol of 43.04 ± 0.81 mg GAE/g. The best maceration time that can produce kenanga flower extract with the highest antibacterial activity is 48 hours with an inhibition zone of 5.35 ± 0.79 mm, with yield of 5.03 ± 0.10% and total phenols of 31.69 ± 1.27 mg GAE/g.
Karakteristik Ekstrak Kulit Buah Kakao Sebagai Pewarna Alami Pada Variasi Ukuran Partikel dan Lama Ekstraksi Dengan Metode Microwave Assisted Extraction Maharani, Dwi Nanda Arta; Putra, Gusti Putu Ganda; Antara , Nyoman Semadi
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.p07

Abstract

Cocoa pods husk contain natural dyes, namely flavonoids, tannins and saponins that can be used as natural dyes. To utilize these dyes, it is necessary to separate them by extraction. Microwave Assisted Extraction is one method to extract color compounds. This study aims to determine the effect of particle size and time of extraction using the Microwave Assisted Extraction method on the characteristics of cocoa pod husk extract and determine the best treatment combination that can produce cocoa pod husk extract as a source of natural color. This study used a Randomized Block Design (RBD) with a two-factor factorial experiment, namely particle size (40, 60 and 80 mesh) and time of extraction (2, 4, 6, 8 and 10 minutes). The data obtained were analyzed by analysis of variance and continued with Tukey test. The results showed that particle size and time of extraction influenced yield, total flavonoids, color intensity (L*, a*, b*), color scoring and overall acceptance. The interaction between treatments significantly affected yield, total flavonoids, color intensity (L*, a*, b*), but had no significant effect on color scoring and overall acceptance. Based on the effectiveness index test, 80 mesh particle size and time of extraction 10 minutes is the best treatment to produce extracts as colorants, with characteristics of yield 7.34 ± 0.17%, total flavonoids 23.41 ± 0.05 mg QE/g, brightness level (L*) 10.76 ± 0.31, redness level (a*) 18.20 ± 0.06, yellowness level (b*) 19.83 ± 0.16, color scoring 4.55 (moderately bright brown - bright brown), and overall acceptance 4.70 (mildly like - like).
Penerapan Metode Quality Function Deployment (QFD) Dalam Upaya Meningkatkan Kualitas Produk Es Kopi Susu di Coffee Shop ABC Chelseanna, Dea; Yuarini, Dewa Ayu Anom; Satriawan, I Ketut
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.p08

Abstract

Overall sales at Coffee Shop ABC decreased by 21% from January to May 2023. One factor contributing to this decline is the presence of similar coffee shop competitors in close proximity. The aim of this research is to determine product attributes, analyze the level of importance and satisfaction of the product, and determine strategies to improve product quality. The method used in this research is Quality Function Deployment (QFD) and the variables used are the quality attributes of the iced coffee milk product, namely price, taste, aroma, color, physical appearance, temperature and volume. Based on the QFD analysis, it was found that the product quality attribute with the highest importance value was the volume attribute (4.61), the attribute that received the highest satisfaction value was taste (4.29), and the strategy to improve product quality that could be recommended was to carry out an evaluation every month to determine achievements. product targets and shortcomings.
Strategi Peningkatan Kualitas Produk Minuman Kopi Di Coffee Shop EFG Menggunakan Metode Quality Function Deployment (QFD) Sulaeman, Dani Endrio; Wiranatha , Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
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.p09

Abstract

The revenue of Coffee Shop EFG xperienced fluctuations in 2023. Based on interview results, the decline in revenue was caused by a decrease in the number of customers, likely due to the presence of competing coffee shops located along the same route. The objective of this research is to determine the product quality attributes of coffee drinks that are considered important by customers, understand the level of importance and customer satisfaction, and formulate business development strategies. This research uses the Quality Function Deployment method. The analysis results indicate that there are 11 product quality attributes of coffee drinks that are considered important by customers. The highest importance value is promotion (4,59), while the highest customer satisfaction value is cleanliness (4,33). The technical parameters that need to be evaluated and improved are coffee powder brewing, coffee bean grinding, and coffee bean weighing. The recommended business development strategies include promotion enhancement, adding product variations, and conducting monthly evaluations.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk Kopi Warbon di “Warbon Cafe” Bekasi Dengan Menggunakan Metode Quality Function Deployment (QFD) Ignashia, Maria Cory; Yuarini, Dewa Ayu Anom; Hartiati, Amna
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.p10

Abstract

In January-May 2023, Warbon Cafe experienced a 23% decrease in sales. This was due to the emergence of competitors around Warbon Café that also sell similar products. The purpose of this study is to determine the attributes of Warbon Coffee considered important by consumers, analyze the importance and satisfaction levels regarding Warbon Coffee products, and determine improvement strategies to enhance the quality of Warbon Coffee products. This research employs the Quality Function Deployment (QFD) method. The results of this study show that there are 7 consumer importance attributes with the highest importance values being presentation (4.38), taste (4.32), price (4.16), volume (4.18), physical appearance (4.18), aroma (4.01), and the lowest being color (3.9), Furthermore, attributes with the highest satisfaction values are presentation (4.37), taste (4.12), price (4.09); physical appearance (4.02), volume (3.98), color (3.99), and the lowest being aroma (3.94). The strategy to improve product quality prioritizes improvement in aroma, volume, and color attributes, as well as technical parameter improvements in equipment and ingredient preparation, raw material mixing, extraction, and presentation.

Page 1 of 2 | Total Record : 16

 1   2 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol 13 No 4 (2025): Desember Vol 13 No 3 (2025): September Vol 13 No 2 (2025): Juni Vol 12 No 4 (2024): Desember Vol 12 No 3 (2024): September Vol 12 No 2 (2024): Juni