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Penerapan Metode Quality Function Deployment (QFD) Pada Peningkatan Mutu Produk Milk Chocolate Di Wisata Edukasi Doesoen Kakao, Glenmore, Banyuwangi Wardhana, Danu Indra; Ronita, Alda Wata Alim; Setiawan, Andika Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p05

Doesoen Kakao experienced a decline caused by a sales strategy that was not optimal, such as the lack of digital and direct product promotion and the lack of following changing consumer trends as well as the emergence of competitors with more attractive products in terms of packaging, price, and taste. Therefore, efforts are needed to improve product quality, one of which is by applying the Quality Function Deployment (QFD) method. This study aims to analyze the level of satisfaction with Milk Chocolate Glen products when compared to competitors and analyze recommendations for improvement of the quality attributes of Milk Chocolate Glen products after the application of the QFD method. The method that can be used in this study is QFD.The selected respondents amounted to 50 people, namely consumers who had consumed Glen Milk Chocolate between the ages of 17-52 years. Based on the results of the research on packaging attributes have the highest improvement ratio, which is 1.43, this shows that companies need to add clarity of information such as expiration dates and the inclusion of halal labels, as well as make packaging designs more attractive. The second attribute is the price with an improvement ratio value of 1.28, the company can offer various price variants according to market segments, such as economical packaging for consumers with lower purchasing power. The third attribute is taste with an improvement ratio value of 1.2, the taste attribute must be improved because it is the main factor that affects consumer satisfaction and loyalty. Doesoen Kakao experienced a decline caused by a sales strategy that was not optimal, such as the lack of digital and direct product promotion and the lack of following changing consumer trends as well as the emergence of competitors with more attractive products in terms of packaging, price, and taste. Therefore, efforts are needed to improve product quality, one of which is by applying the Quality Function Deployment (QFD) method. This study aims to analyze the level of satisfaction with Milk Chocolate Glen products when compared to competitors and analyze recommendations for improvement of the quality attributes of Milk Chocolate Glen products after the application of the QFD method. The method that can be used in this study is QFD.The selected respondents amounted to 50 people, namely consumers who had consumed Glen Milk Chocolate between the ages of 17-52 years. Based on the results of the research on packaging attributes have the highest improvement ratio, which is 1.43, this shows that companies need to add clarity of information such as expiration dates and the inclusion of halal labels, as well as make packaging designs more attractive. The second attribute is the price with an improvement ratio value of 1.28, the company can offer various price variants according to market segments, such as economical packaging for consumers with lower purchasing power. The third attribute is taste with an improvement ratio value of 1.2, the taste attribute must be improved because it is the main factor that affects consumer satisfaction and loyalty.

Analisis Kepuasan Konsumen Terhadap Sabun Cair Virgin Coconut Oil (VCO) Dari Penjual Citra Ayu: Studi Kasus Di Platform Belanja Online Shopee Biamnasi , Ambrosius Trikurniawan; Wrasiati, Luh Putu; Yoga , I Wayan Gede Sedana
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p07

The development of e-commerce has transformed consumer behavior, including the purchase of personal care products such as Virgin Coconut Oil (VCO) liquid soap. This study aims to analyze the product and service quality attributes affecting consumer satisfaction with VCO liquid soap sold by Citra Ayu on the Shopee platform. The research employs a survey method using Importance-Performance Analysis (IPA) and Customer Satisfaction Index (CSI) approaches. Data were collected through questionnaires distributed to consumers. The CSI indicates a high level of satisfaction, with scores of 86.68% for product quality and 86.58% for service quality, both categorized as “very satisfied.” Regarding product quality, the most important attributes are raw material quality with an importance level of 4.52, product fragrance with a score of 4.40, and price suitability with product quality scoring 4.38. However, product effectiveness needs improvement, as it has a performance index (TKI) of 99.22%. For service quality, cleanliness and neatness of packaging, timely delivery, and responsiveness to customer complaints are key factors with importance scores of 4.38 and 4.36. The packaging design attribute has the highest performance level at 108.44%, while seller knowledge about the product has the lowest at 96.80%. Citra Ayu has successfully provided high consumer satisfaction through good product and service quality. Nevertheless, improvements in product effectiveness and seller knowledge are necessary to maintain competitiveness in the e-commerce market.

Analisis pengendalian kualitas produksi Calzone menggunakan metode Six Sigma dan Failure Mode Effect Analysis (FMEA) Pada PT. XYZ Dewantoro, I Made Benito Markus Lucky; Wiranatha, Anak Agung Putu Agung Suryawan; Suhendra, Lutfi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p09

PT. XYZ, a company in the pastry and bakery industry, is facing production challenges with its calzone product, which had the highest defect rate at 1.01% out of 4,547 units produced in November 2024, leading to potential financial losses. This study aims to develop a quality control strategy using the Six Sigma method through the stages of Define, Measure, Analyze, and Improve, with the improvement stage utilizing the FMEA method to identify potential causes of defects and provide corrective strategies. The results show that the average sigma level for calzone products is 3.28, which is still far from the ideal level of six. The two main types of defects found are burnt products and incorrect shapes, each caused by different factors. The highest RPN of 210 is associated with the cause of machines not functioning properly. To address this issue, it is recommended that the company hire additional engineering staff to ensure proper machine operation and regular maintenance, as well as provide training for employees who lack understanding in the dough shaping process.

Analisis Keputusan Pembelian Produk Ramah Lingkungan Vegan Leather Basis Limbah Kopi (Studi Kasus pada PT KLK) Fathiyyah, Nizzah Nailul; Purnomo , Dwi; Noerwardhani , Rr. Gita
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p15

PT KLK is a small and medium-scale enterprise (SMEs) in Bandung focused on utilizing coffee waste to create eco-friendly products. One of its leading innovations is vegan leather made from coffee husk waste, which is used as a growth medium for mycelium to produce sustainable alternative leather sheets. This innovation was designed to address two primary issues: coffee processing waste and the negative impact of the fast fashion industry. However, PT KLK is not yet the primary choice in consumers' minds as a substitute for animal or synthetic leather. This study aims to understand the factors influencing purchasing decisions based on customer insights, to develop products that are more aligned with users' needs and expectations. A mixed-methods approach was used in this study, involving the Henry Garrett Ranking method within the Sustainable Consumption Behavior (SCB) framework, involving 6 experts and 58 potential users, and in-depth interviews with 42 respondents with five levels of green lifestyle maturity. The results indicate that the five main criteria in purchasing decisions are: price (67.01), environmental impact (65.93), product specifications (61.15), sustainability value (56.84), and product information (56.53). Through the SCB framework, it was found that price remains the primary factor due to the limited support from environmental, personal, cultural, and economic motivations that would encourage consumers to choose environmentally friendly products. However, consumers are still willing to consider other aspects, such as user experience and support for sustainable lifestyles, when a supportive ecosystem is available. Therefore, this study proposes three promotional strategies—a “DIY Your Own Wallet” workshop, the “KOPI BERI INDONESIA” community, and an interactive “Feel the Future” exhibition—to increase consumer engagement and strengthen the product’s market position.

Karakteristik Ekstrak Kulit Tanduk Kopi Arabika (Coffea Arabica L.) Sebagai Sumber Antioksidan Pada Variasi Jenis Pelarut Dan Daya Ekstraksi Mengggunakan Microwave Assisted Extraction Satya, I Gede Made; Putra, Gusti Putu Ganda; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p06

The parchment skin of Arabica coffee is a by-product of the hulling process that contains bioactive compounds such as phenols and flavonoids, which have potential as natural antioxidants. This study aims to determine the effect of solvent type and extraction power using Microwave Assisted Extraction (MAE) on the characteristics of Arabica coffee parchment extract (Coffea arabica L.), as well as to identify the best treatment combination for producing extracts with high antioxidant potential. A factorial Completely Randomized Design (CRD) was used with two factors: the type of solvent (ethanol, methanol, and acetone) and extraction power (300, 450, and 600 watts). The data were analyzed using analysis of variance (ANOVA), followed by the Honest Significant Difference (HSD) test. The results showed that the type of solvent, extraction power, and their interaction had a highly significant effect on extract yield, total phenolic content, and total flavonoid content, while a significant effect was observed on antioxidant capacity. The best treatment was obtained using ethanol as the solvent and an extraction power of 600 watts, resulting in an extract yield of 6.06 ± 0.15%, total phenolic content of 2.83 ± 0.0293 mg GAE/g, total flavonoid content of 7.86 ± 0.01 mg QE/g, and antioxidant capacity of 0.48 ± 0.011 mg GAEAC/g.

Karakteristik Tomat Ceri Selama Penyimpanan Pada Perlakuan Rasio Komposit Edible Coating Pati Singkong-Kitosan Risty, Kadek Septia Andia; Hartiati, Amna; Yoga, I Wayan Sedana
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p01

Cherry tomatoes have a short shelf life due to their climacteric nature, making them highly susceptible to postharvest damage. One effort to extend shelf life and maintain quality is the application of an edible coating. This study aimed to determine the effect of cassava starch-chitosan-based composite edible coating ratios on the characteristics of cherry tomatoes during storage and to identify the optimal ratio that best preserves tomato quality. The research design used complete randomized design (RAL) with treatments consisting of composite ratios of cassava starch-chitosan edible coating, namely 10:90 (PK1), 30:70 (PK2), 50:50 (PK3), 70:30 (PK4), and 90:10 (PK5), with three replications, resulting in 15 experimental units. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). Coated cherry tomatoes were observed until spoilage occurred. The variables measured included weight loss, fruit firmness, total soluble solids, and vitamin C content. The results showed that the composite ratio of cassava starch–chitosan edible coating had a significant effect on weight loss and vitamin C content on day 4 to 8 of storage, as well as firmness and total soluble solids on day 5 to 8. The best treatment was the 50:50 ratio, which weight loss of 17.73%, fruit firmness of 12.89 N, total soluble solids of 6.7°Brix, and vitamin C of 12.71 mg/g on the 9th day of storage.

Strategi Peningkatan Kualitas Pelayanan Di Simalu Kopi Menggunakan Metode Quality Function Deployment (Qfd) Bawazier, Chazqa; Hartiati, Amna; Yuarini , Dewa Ayu Anom
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p03

Simalu Kopi is a coffee shop that offers a homey coffee-drinking atmosphere close to nature and located in the middle of Batubulan Village, Sukawati District, Gianyar Regency, Bali Province. Simalu Kopi's income is fluctuating, but from August to December 2024, there was a 30% decrease in income per month and an average of 7 complaints per month from consumers regarding the shop's service. The objectives of this study are to identify the service attributes valued by customers at Simalu Kopi, analyze the level of importance and customer satisfaction with service quality at Simalu Kopi, and develop appropriate strategies for improving service quality at Simalu Kopi. This study employs the Quality Function Deployment (QFD) method, which involves developing products or services based on consumer needs. The variables used are Wi-Fi network reliability, availability of toilet facilities, comfortable seating, ample parking space, cleanliness of the premises, tidiness of the premises, cleanliness of dining utensils, cleanliness of drinking utensils, employee appearance, strategic location, service speed, order accuracy, payment ease, issue resolution, menu mastery, safety assurance, customer trust, employee friendliness, employee sensitivity, and service dedication. The analysis revealed that the service attribute of safety assurance has the highest consumer importance value, while the service attribute of employee friendliness has the highest consumer satisfaction value. The recommended strategies for improving service quality at Simalu Kopi include providing parking area markers, using the best Wi-Fi router and regularly monitoring the network, optimizing digital and physical promotions, conducting regular briefings, evaluations, and employee soft skills training, implementing a reward–punishment system, adopting service excellence practices, and adding large-screen facilities.

Karakteristik Vinegar Nanas Pada Variasi Kombinasi Kecepatan Agitasi Dan Lama Fermentasi Pada Asam Asetat Saragih, Davina Patricia; Antara, Nyoman Semadi; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p02

Pineapple (Ananas comosus (L.) Merr) is a tropical fruit abundant in Indonesia and rich in simple sugars such as glucose, fructose, and sucrose, making it a potential raw material for vinegar production through fermentation processes. Vinegar production involves two stages of fermentation: alcoholic fermentation using Saccharomyces cerevisiae and acetic fermentation by Acetobacter aceti. This study aims to determine the effect of agitation speed and fermentation duration during the acetic fermentation stage on the characteristics of pineapple vinegar and to identify the optimal agitation speed and fermentation duration for producing pineapple vinegar with the best characteristics. The research was conducted using a randomized block design (RBD) with two factors: agitation speed (50, 100, and 150 rpm) and fermentation duration (5, 10, and 15 days), with two replications, resulting in 18 experimental units. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's multiple range test if significant effects were found. Observed parameters included acetic acid content, ethanol content, reducing sugar content, and sensory characteristics such as color, aroma, taste (sweet, sour, bitter), and overall acceptance. The results showed that agitation speed and fermentation duration significantly affected the characteristics of pineapple vinegar during the acetic fermentation stage. The best treatment was obtained at an agitation speed of 150 rpm for 10 days, yielding an acetic acid content of 3.2%, ethanol content of 0.024%, reducing sugar content of 0.201%, color score of 3.2 (slightly yellow), sweetness score of 3.6 (moderately sweet), sourness score of 3.9 (very sour), bitterness score of 3.6 (moderately bitter), and the highest overall acceptance score of 3.5 (neutral to like).

Karakteristik Krim Body Scrub Pada Variasi Penambahan Ekstrak Kulit Jeruk Mandarin (Citrus Reticulata) Dan Suhu Pemanasan Purba, Sevenly Trianisa; Wrastiati, Luh Putu; Triani, I Gusti Ayu Lani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p04

Body scrub is a cream used to remove dead skin cells and stimulate skin regeneration. This cream is often contains added with natural ingredients that contain active compounds function for skin health and antimicrobial. The process of mixing ingredients for making body scrub cream is influenced by the addition of extracts and the heating temperature of the body scrub cream preparation. This study aims to determine the effect of variations in the addition of mandarin orange peel extract and heating temperature on the characteristics of body scrub cream and to determine the addition of mandarin orange peel extract and certain heating temperatures to produce the best body scrub cream. This study used a two-factorial Randomized Block Design. The first factor is the addition of mandarin orange peel extract (Citrus reticulata) consisting of 3 levels, namely 4.7 and 10% while the second factor is the heating temperature consisting of 3 levels, namely 65.70 and 75°C. Data analysis was carried out by analysis of variance and continued with the Tukey test. The variables observed in this study were pH, viscosity, homogeneity, spreadability, adhesion and organoleptic. The results showed that the addition of mandarin orange peel extract and heating temperature affected pH, viscosity, homogeneity, spreadability, adhesion and organoleptic color, aroma and texture. Based on the effectiveness index test, the addition of 4% extract and heating temperature of 65°C was the best treatment with body scrub cream characteristics of pH 5, viscosity 36,200 cP, homogeneous, spreadability 6.18 cm, adhesion 5.73 seconds, organoleptic color 5.05 (slightly like - like), organoleptic aroma 5.30 (slightly like - like), and organoleptic texture 4,70 (normal-slightly like).

Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) terhadap Variasi Daya Microwave dan Lama Ekstraksi Purnami, Ni Gusti Ayu Kade Sintya Ari; Wartini, Ni Made; Gunam, Ida Bagus Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p13

Bidara leave (Ziziphus mauritiana L.) are plants that contain bioactive compound cuch as saponins that have the potential as antioxidants. The saponin content fuctions as a natural surfactant that has the potential to be applied in the soap, cosmetics, and pharmaceutical industries. This study aims to determine the effect of microwave power and extraction time on the characteristics of bidara leaf extract and to determine the best microwave power and extraction time to produce bidara leaf extract using the Microwave Assisted Extraction method. The experimental design used was a factorial Randomized Block Design with 2 factors, namely microwave power consisting of 3 levels, namely 180, 300, and 450 watts and ectraction time also consisting of 3 levels, namely 5, 9, and 13 minutes. Data analysis was carried out using (Analysis of Variance) and if the treatment affect the observed variables, it was continued with (Duncan’s Multiple Range Test). The results showed that microwave power and extraction time significantly affected the yield, saponin content of the crude extract, foam height, and antioxidant capacity. The interaction between treatments significantly affected the saponin content of the crude extract. However, the ineraction did not significantly affect the yield, foam height, and antioxidant capacity. The best treatment to produce bidara leaf extract as a source of saponins was obtained based on the effectiveness index test with a microwave power of 450 watts and an extraction time of 13 minutes with the characteristics of a yield value of 31.38 ± 1.24%, a saponin content of the crude extract of 60.80 ± 0.57%, a foam height of 9.17 ± 0.71 mm, and an antioxidant capacity of 3.54 ± 0.23 mg GAEAC/g.

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I Gusti Ayu Lani Triani

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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

Abstract

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Abstract

Abstract

Abstract

Abstract

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Abstract

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