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INDONESIA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Published by Universitas Udayana
ISSN : -     EISSN : 2503488X     DOI : https://doi.org/10.24843/JRMA
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI adalah media publikasi ilmiah yang diterbitkan oleh Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian-Universitas Udayana, berisikan artikel hasil-hasil penelitian, ulasan (review), opini ilmiah oleh mahasiswa, dosen, praktisi, dan ahli di bidang rekayasa dan manajemen bidang keilmuan Teknologi Industri Pertanian dan keilmuan yang terkait lainnya.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 542 Documents
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ANALISIS FAKTOR –FAKTOR MOTIVASI EKSTERNAL DAN INTERNAL YANG MEMPENGARUHI PRODUKTIVITAS KERJA (Studi Kasus : UD. Pia Bali Sinar Abadi) Dewa Ayu Candra Dewi Laksmi; I.A. Mahatma Tuningrat; A.A.P.Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.763 KB)

Abstract

Motivation is willingnessto make efforts to achieve organizational goals conditioned by the effort's ability to meet the needs of a particularindividual. The purposes of this study were to determine : (i) the factorsof external and internal motivation that can affect employee productivity and (ii) the motivation factors that are the most dominant influencing employee productivity at UD. Pia Bali Sinar Abadi. This study used primary data was obtained fromrespondents through questionnaires. The collected data was analysed byusing factor analysis. The results show that there ware six factors of external motivation, namely physical work environment, remuneration, status, implementation and administration of the company, social work environment, supervision and three factors of internal motivation namely the work itself, responsibility, and achievement significantly influenced employee productivity at UD. Pia Bali Sinar Abadi. The most dominant factor influenced the employeeproductivity in UD. Pia Bali Sinar Abadi wasfactor of responsibility withextraction value of 0.819. Keywords: work motivation, work productivity, factor analysis.
PEMBUATAN NATRIUM ALGINAT DARI ALGA COKLAT (Phaeophyta) DAN PENGARUH PENAMBAHANNYA PADA SIFAT ANTIBAKTERIAL SABUN MINYAK DEDAK PADI (RICE BRAN OIL) Muhammad Ilham Setyoaji; Muhammad Subehi; Susanty .; Ratri Ariatmi Nugrahani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.214 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p04

Abstract

Indonesia is a country with abundant natural resources that support its economic growth. One of the natural resources of Indonesia is Sargassum sp, a genus of brown algae (Phaeophyta). Alginate is the main constituent of the cell walls, is composed of calcium salts, magnesium, sodium, and potassium alginate. The purposes of this study were to synthesize Sodium Alginate, to analyze the effect of NaOH concentration, to characterize and identify, as well as to apply as emulsifier, dispersant therefore it affect an antibacterial properties of Rice Bran Oil bar soap, RBO. As the research method, the extraction of Alginate was conducted through the acid pathway with the concentration of NaOH varied into 2%, 4%, 8%, 10%, and 12%, cell disruption with 1% of HCI, extraction with 4% of Na2CO3, and conversion into alginic acid with the addition of 10% of HCI. The conversion of alginic acid into Sodium Alginate was conducted by adding NaOH. The addition of isopropyl alcohol was done for the purification. The product characterization was carried out on the pH and water content, while the identification was performed by using FTIR. Then, an evaluation was done for the application of antibacterial properties on RBO bar soap. The results of this study showed that the best condition was indicated from the addition of 4% NaOH concentration with 10.95% yields, 5-9 pH level, as well as 3.3% - 36.67% water content. The result of FTIR analysis indicated that the product obtained was Sodium Alginate with asymmetric group COO, hydroxyl group OH , and symmetric group COO. The evaluation result of Sodium Alginate on the antibacterial properties of rice bran oil bar soap indicated an ineffective result in inhibiting bacterial growth. Keywords : Brown algae, FTIR, Sodium Alginate, Sodium Hydroxyde
ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN LAYANAN DENGAN METODE IMPORTANCE PERFOMANCE ANALYSIS (STUDI KASUS MIE RAMPOK JIMBARAN) Mei Kurnia; Amna Hartiati; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (534.397 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p05

Abstract

This study aims to know about the primary attributes at Mie Rampok Jimbaran to get the consumer satisfaction to know the grade of consumer satisfaction on product and service at Mie Rampok Jimbaran, and to choose which attributes should be the priority to be inproved by the company to achive the consumer satisfaction. The study was conducted at Mie Rampok Jimbaran. The Sample is 98 respondents used judgement sampling method. The data collected by distributed questionnaires and directly to respondents. The study using importance performance analysis (IPA) method. The result showed that the highest grade of cunsomer satisfaction for product was variant of product with the compatibility level of 102,11 %. The lowest grade of customer satisfaction for product was product quality assurance with the compatibility level of 86,18 %. The highest grade of customer satisfaction for service was interior design is unique with the compatibility level 101,01 %. The lowest grade of customer satisfaction for service was staff quick to treat consumer with the compatibility level of 88,97 %. The attributes that must have priority for product is product quality assurance, ingredients to used for product and product availability. The attributes that must have priority for service is the skilled staff, staff giving clear informations for consumer, staff quick to helping consumer and staff quick to treat consumer. Keywords: consumer satisfaction, Importance Perfomance Analysis, product, service.
STRATEGI PENINGKATAN DAYA SAING USAHA PRODUKSI ROTI PADA SKALA RUMAH TANGGA (Studi Kasus Rosana Bakery Desa Buruan, Kecamatan Penebel, Kabupaten Tabanan, Bali) Ni Made Rai Safitri; Agung Suryawan Wiranatha; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The objectives of this study were to calculate the added value of bread production, to analyze the internal and external conditions and to formulate strategies and to set priority strategy to increase the competitiveness of bread production at Rosana Bakery. Analysis was undertaken by using value added analysis of the modified Hayami method. The results showed that the value added one packet for Donut was Rp. 265.22, Roti Manis was Rp. 226.51 and Roti Sobek was Rp. 1,572.67. Analysis of strategies of enhancing business competitiveness was under taken by using SWOT matrix, supported by quantitative analysis by using matrix EFE, IFE, IE and QSPM. The result showed that the weighted value for the matrix Internal Factor Evaluation (IFE) was 3.00 (strong position) the External Factor Evaluation (EFE) was 2.64 (medium position). In the matrix Intternal External (IE) strategy that must be done was grow and establish strategies (growth and build), which consists of intensive strategies (market penetration, market development and product development) or integrative strategies (blackward integration, forward integration and horizontal integration). There are eight alternative strategies can be drawn up to develop the business competitiveness of Rosana Bakery. The highest TAS value of existing alternative strategies are to enhance product maketing effrts through intensive and efficient promotion and increase product quantity.Key words: bread, value added, SWOT, QSPM
ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PELAYANAN DAN JASA DENGAN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS (Studi Kasus di Restoran Warung Subak, Peguyangan Denpasar) I A Istri Manik Iswari; A.A.P. Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.327 KB)

Abstract

Consumer satisfaction is consumer response to evaluation of incompatibility between previously expectations to the actual performance that is felt after use. The aim of this research is to determine the attributes that are considered important by consumers in order to achieve customer satisfaction. The study was conducted in Restaurant Warung Subak Peguyangan Denpasar. Sampling is with purposive sampling method and data was collected by distributed questionnaires and interview directly some respondents. Analyzed was undertaken by used Importance Performance Analysis technique and Cartesian diagram. The results showed that the highest consumer satisfaction was the attribute no.1 were Warung Subak has meeting room facilities, wifi, parking, toilet with the compatibility level of 98,3%. The lowest level of compatibility is the attribute no. 7 are Warung Subak serves consumers fastly in a short time and soon with the compatibility level of 80,1%. Quadrant A showed the attributes that are considered important and get priority of the company based on the level of importance and performance was the attribute no.2 were Warung Subak had a strategic location, attribute no.7 were Warung Subak serves consumers fastly in a short time and soon and the attributes no.8 were good processing of food and beverages at Warung Subak.
PENGARUH JENIS PELARUT TERHADAP RENDEMEN DAN KARAKTERISTIK EKSTRAK PEWARNA DARI BUAH PANDAN (Pandanus tectorius) Ni Gst Ayu Kade Ratih Permata Sari; Ni Made Wartini; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aimed of this research were to 1) know the influence of the type of solvent to yield and the characteristics of the resulting dye pandanus fruit. 2) get the best type of solvent that is able  to produce dye pandanus fruit. This study used a factorial randomized block design, which the treatment was the type of solvent consisting of 6 solvent, namely n-hexane, chloroform, ethyl acetate, acetone, ethanol, and water. The experiments are grouped into 3 groups based on the time of implementation, in order to obtain 18 units experiment. Samples were assayed byobjective and subjective to determine the best treatment. Objective variables observed that the yield, total carotenoids content, color intensity. Subjective variables observed that the level of color strength pandanus fruit extracts. The results showed that the type of solvent significantly affect on yield, levels of total carotenoids, strength of color, brightness (L*) andyellowish level (b*) dye pandanus fruit, but did not affect on redness level (a*). Solvent of chloroform was the best treatment to produce extract dye from pandanus fruit with the following characteristics: yield 2,43%; total carotenoid content 0,12%; brightness (L*) 8,01; yellowish level (b*) 40,07; and strength of color 4,5. Keyword :solvent, extraction, pandanus fruit, natural dyes
ANALISIS KANDUNGAN ANGKA LEMPENG TOTAL DAN Escherichia coli PADA IKAN NILA DAN MUJAIR DI UNIT PENGOLAHAN AIR LIMBAH (UPAL) PT. INDONESIA TOURISM DEVELOPMENT CORPORATION Nur Azizah Diniari; Anak Agung Made Dewi Anggreni; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research aims to know the influence of the type of fish and the pool location on the content of Total Plate Count and Escherichia coli in Nile tilapia and Mozambique tilapia maintained by Wastewater Treatment Unit of Indonesia Tourism Development Corporation and to determine the content of Total Plate Count and Escherichia coli in Nile tilapia and Mozambique tilapia maintained by Wastewater Treatment Unit of ITDC. This study used a randomized block design factorial. The first factor was the type of fish which consists of two type i.e. Nile tilapia and Mozambique tilapia. The second factor was location of the pool consisting of two location were 2B pool and 3 pool. From these factors obtained four treatment combinations which were grouped into 4 time-based sampling in order to obtain 16 experimental units. Data were analyzed with analysis of variance followed by Least Significant Difference when a significant effect of treatment. The results of this study showed that types of fish, pool location and interaction between treatments had not significant with the content of total plate count, and Escherichia coli. Range of total plate count on Nile tilapia and Mozambique tilapia in 2B pool and 3 pool was 11.9 x10 11 CFU/g to 17.9 x10 11 CFU/g, and the content of Escherichia coli were negative.
Cover dan Daftar Isi Vol. 8 No. 2 Juni 2020 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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KORELASI ANTARA RESIDU INSEKTISIDA BERBAHAN AKTIF KLORPIRIFOS DENGAN KARAKTERISTIK FISIK KACANG PANJANG (Vigna sinensis) YANG DIJUAL DI PASAR TRADISIONAL KOTA DENPASAR I Made Wawan Wijaya; I Gst. Ayu Lani Triani; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to 1) calculating residual insecticide chlorpyrifos active substance in long beans, 2) determine the physical characteristics of the beans, and 3) calculating the correlation between residual insecticide chlorpyrifos active substance and physical characteristics long beans that was sold in Denpasar traditional market. Based on purposive sampling method, 43 long beans seller obtained from 9 subdistrict. Insecticide residues correlated with some physical characteristics of the product moment correlation by using a computer program package Statistical Product and Servise Solution 17.0 for Windows. The result of this research showed average residual insecticide chlorpyrifos active substance in long beans from Banyuwangi Subdistrict with 0.0025 mg/Kg, Kabat Subdistrict with 0.0022 mg/Kg, Singojurun Subdistrict with 0.0015 mg/Kg, Srono Subdistrict with 0.0009 mg/Kg, Baturiti with 0.0035 mg/Kg, Kerambitan Subdistrict with 0.0011 mg/Kg, Marga Subdistrict with 0.0023 mg/Kg, Penebel Subdistrict with 0.0040 mg/Kg, and Tabanan Subdistrict with 0.0010 mg/Kg. The resulted of sensory evaluation by the color criteria from lime green to dark green, from hard to soft texture, and the percentage of damage from 0-20% to 41-60%. The correlation between residual insecticide with colors have a real significance level with a value of correlation coefficient 0.702, the correlation between the texture residual insecticides and insecticide residues correlation between the percentage of damaged have unreal significance level with the correlation coefficient value 0.565 and 0.398 respectively
OPTIMASI KONSENTRASI ENZIM AMILOGLUKOSIDASE DAN Saccharomyces cerevisiae DALAM PEMBUATAN BIOETANOL DARI UBI JALAR (Ipomoea batatas L) VARIETAS DAYA DENGAN PROSES SAKARIFIKASI FERMENTASI SIMULTAN (SFS) Ni Wayan Anita; Bambang Admadi H; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.402 KB)

Abstract

The purpose of this study was to 1). Determine the effect of concentration enzyme amiloglukosidase and Saccharomyces cerevisiae to concentration ethanol, total sugars end, efficiency of product formation and yield 2). Determine the concentration of enzymes amiloglukosidase and Saccharomyces cerevisiae the best in the Simultaneous Saccharification Fermentation (SSF). The fermentation process is implemented using a factorial randomized block design with concentration factor of amiloglukosidase enzyme (2000 U / L, 2500 U / L, 3000 U / L) and concentration factor of Saccharomyces cerevisiae (5, 10 and 15% (w / v)). Stage of research include: the process of enzymatic liquefaction, simultaneous saccharification fermentation and distillation. The results showed that the interaction between the enzyme amiloglukosidase and Saccharomyces cerevisiae significant effect on the observed parameters, the concentration enzyme amiloglukosidase 2500 U / L and Saccharomyces cerevisiae 10% (w / v) produced ethanol content of 6.61 % , the yield of 17.58 % , total sugar end 12.44 %, and product formation by substrate 52.41 % .

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