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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 KELAYAKAN FINANSIAL USAHA BUDI DAYA IKAN LELE DUMBO (Clarias gariepinus) DI KOLAM TERPAL DAN KOLAM PERMANEN PADA UD. REPUBLIK LELE KABUPATEN KEDIRI Zainal Abidin; A.A.P. Agung Suryawan Wiranatha; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.445 KB) | DOI: 10.24843/JRMA.2019.v07.i02.p05

Abstract

The purpose of the study was to analyze the financial feasibility of Clarias gareipinus cultivation in tarpaulin ponds and permanent ponds UD. Republik Lele in Kediri Regency, East Java. The method used is the analysis of profit-loss calculations using the Net Present Value (NPV), Internal Rate of Return (IRR), Net B / C Ratio, Pay Back Period (PBP), and Break Event Point (BEP). The results of the study show that. The results showed that the stages of catfish cultivation included the process of spawning, catfish egg hatching, seed grading, and the augmentation process. Spread density in permanent ponds of 500 seedlings / m2, tarpaulin ponds of 450 seedlings / m2 as a whole the business of profitable catfish cultivation, with an average net pool profit of Rp. 23,918,347 / cycle / pond and tarpaulin pool Rp. 19,005,054 / pool / cycle. Based on the analysis of financial feasibility of permanent ponds and tarpaulins in a row generate (NPV) Rp. Rp 5,975,446,295 and Rp 1,645,894,923 (IRR) of 17.62% and 10.57%, (PBP) for 3 years and 3 years 9 months, Net B / C Ratio of 1.20 and 1.19, and (BEP) in the amount of Rp. 11,082,314,678 and Rp. 8,238,792,702/year. This business is feasible to be developed. Keywords: financial feasibility, tarpaulin pool, permanent pond, catfish
PENGARUH BLENDING KOPI ROBUSTA DAN ARABIKA TERHADAP KUALITAS SEDUHAN KOPI Ni Nyoman Suwarmini; Sri Mulyani; I.G. Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.032 KB)

Abstract

This study aims to determine the effect of blending of robusta and arabica coffee on the quality of brewed coffee and determine the blending ratio that produces the best coffee brew. This study used a Completely Randomized Design (RAL) with six treatments of blending ratio of robusta and arabica coffee (0: 100; 20:80; 40:60; 60:40; 80:20; and 100: 0)%. Data were analyzed variance and if there was effect of treatment on observed variables followed by Ducan test. The results showed that blending treatment had a very significant effect on pH, caffeine, juice, and holistic acceptance of coffee (overalls). Based on the holistic favorite level of coffee, the best treatment is obtained from blending arabica : robusta coffee ratio (100: 0; 80:20; 60:40 and 40: 60)%, yielding coffee brewed with pH 5.26-5, 01, the kadar sari content 25,67 - 24,94%, caffeine content 2,16 - 1,50% Keywords: blending, robusta coffee, arabica coffee and brewed coffee
ANALISIS KEPUTUSAN KONSUMEN TERHADAP PEMBELIAN JERUK KINTAMANI DI KOTA DENPASAR Jefri Yosafat; Sri Mulyani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.196 KB) | DOI: 10.24843/JRMA.2019.v07.i02.p14

Abstract

The objectives of this research were to analyze the factor which influence of consumer decision to buy Kintamani orange. This research were using a factor analyze by using Microsoft Excel and SPSS 25.0. The data obtained from the questionnaire which spread to the consumer of Kintamani orange. The results show that there are 24 variable divided into 5 factor which influence of consumer decision to buy Kintamani orange. The five factors are characteristic of orange corresponding to the price and competitor, benefit and quality corresponding to the price and product category, the origin of orange corresponding to benefit and consumer perception, the category of orange consumen, and the orange resistance. The factor that the most influence of consumer decision to buy Kintamani orange is taste (The taste of Kintamani orange is a mixture of sweet and sour). The research proposed are to an information to people about Kintamani orange, and an information to the orange farmer and seller of Kintamani orange about the the factor and the main factor that influence consumer to buy Kintamani orange and the special benefit is as a reference knowledge to academic student. Keywords: kintamani orange, factor analyze, consumer decision, strategy proposed
PEMILIHAN PRIORITAS KOMODITAS AGROWISATA MENGGUNAKAN METODE ANALYTICAL HIERARCHY PROCESS (AHP) DI DESA CANDIKUNING II, KEC. BATURITI, KAB. TABANAN. Susi Albina Br Purba; Amna Hartiati; Ida Ayu Mahatma Tuningrat
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (426.22 KB)

Abstract

The purposes of this research were to define priority of criteria to development of commodities for community based agro-tourism at village Candikuning II and to determine the type of commodity priorities. This research using Analytical Hierarchy Process (AHP) method, to define priorities and criteria agro commodities is a priority in the development of agro -tourism. Data obtained from interviews and questionnaires with five persons experts well experienced to development of commodities for community based agro -tourism. Results of interviews a nd questionnaires were analysed with AHP method use Excel program. The research concludes that the types of commodities that became the priority agro tourism at village Candikuning II based on the value of the priority are “strawberry”3.746,” ornamental plants / cutting flowers”2.101; and “vegetables” 1,209. The criteria that become priority criteria to development of commodities for community based agro -tourism village at Candikuning II are raw material (0.269); followed by technology used (0.184); marketing (0.169); employment (0.128); environmental aspects (0,113); investment (0.081); and than motivation of farmers (0.056).
KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL Yohannes Eko Putra Simanullang; Ida Bagus Wayan Gunam; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (501.42 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p11

Abstract

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like). Keywords : Salak juice, Stabilizers, Concentration , CMC, gelatin, gum arab
SISTEM DINAMIS KETERSEDIAAN BUAH PISANG DI PROVINSI BALI Ni Putu Indayani; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.492 KB)

Abstract

The demand of banana in Bali is very high and exceeds the capability of Balinese or local production and it lead to imported banana supplied from another island in Indonesia. Demand of banana will increase, especially when Hindu’s Ceremonial appearing. The aims of this research was to determine the factor that affected of banana stock, then analyze the stock of banana and compose some alternative of recommendation in order to fulfill the demand of banana in Bali. This research was conducted in Bali Province using dynamics system approach, which simulation years started on 2012 to 2021. The simulation result showed the factors that affected of banana stock in Bali was the production of banana, demand of banana and inter island supply. Further, result showed that the production of banana in Bali wasn’t able to fulfill the demand of banana in Bali. The availability of banana tends to decrease start from the beginning until the end of simulation year. Based on some of simulation scene, the effective and reasonable policy could be develop in order to fulfill the demand of banana is with land expansion from 0,4514 fraction/year to 0,5188 fraction/year, and with enhancement effort of harvest productivity from 47,67 ton/ha to 60 ton/ha.Keywords: system dynamic, availability of banana, Bali Province.
PENGARUH PERLAKUAN PENCUCIAN DAN PEREBUSAN TERHADAP KADAR RESIDU INSEKTISIDA KLORPIRIFOS DAN KARAKTERISTIK KACANG PANJANG (Vigna sinensis) Made Rizki Putri Dinanti; I Gusti Ayu Lani Triani; I Ketut Satriawan
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 (474.085 KB)

Abstract

The research aims were to determine the influence of washing and boiling time on the chlorpyrifos residue levels of the long beans, to determine the level of preference for long beans after washing and boiling treatment, and to determine the best washing and boiling time to reduce chlorpyrifos insecticide residue and with favorite characteristics long beans result. This research used randomized block design with factorial pattern. The first factor (washing time) consisted of 3 level namely without washing, 10 and 20 seconds process time, and the second factor (boiling time) consisted of 3 level namely without boiling, 5 and 10 minutes process time. Each treatment grouped into 3 groups based on the time implementation. Samples tested objectively and evaluation sensory to determine the best treatment. The results residue showed that washing and boiling time effect on the levels of insecticides chlorpyrifos and characteristic of long beans. Sensory evaluation preference on taste and overall acceptance in the long bean, washing treatment 20 seconds with boiling 10 minutes, resulting in long bean with flavor favorite and overall acceptance rather preferred. The 20 seconds washing time with boiling 10 minutes was the right treatment to produce a drop in levels of the chlorpyrifos residues, amounting 0.0022 mg/kg and characteristics preferred by the value of the flavor 6.25 (like), the texture of 4.60 (soft), the color of 4.10 (green bit old), and a 5.30 overall acceptance (rather like)
ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK KOPI DAN KUALITAS PELAYANAN MENGGUNAKAN METODE IMPORTANCE PERFOMANCE ANALYSIS (Studi Kasus Di Geo Coffee) Putu Anggi Ranitaswari; Sri Mulyani; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (406.941 KB) | DOI: 10.24843/JRMA.2018.v06.i02.p06

Abstract

This study aims to determine the attributes that are considered important by consumers in order to achieve customer satisfaction, know the level of satisfaction or level of consumer suitability of products and services in Geo Coffee, and determine the attributes that need to get priority from the company to be improved in order to achieve customer satisfaction . This research was conducted at Geo Coffee. The sample used was 91 respondents using epurposive sampling method. Data were obtained by distributing questionnaires and correspondents directly. This research uses Importance Performance Analysis method. The result of this research shows that attribute with highest level of consumer satisfaction for product quality is characteristic of coffee taste characteristic based on brand cafe with level of matching equal to 101.95%. the attribute with the lowest level of conformity is a constant (stable) coffee taste for each presentation corresponding to a suitability level of 82.52%. Attributes with the highest level of customer satisfaction for service quality is the speed in responding to complaints and customer problems with a level of suitability of 120.34%. The attribute with the lowest level of customer satisfaction for service quality is the waiter providing services and appropriate handling to customer needs with the level of suitability of 80.05%. The attributes that must be prioritized for the product are the constant (stable) coffee taste of each serving and the sweet taste of coffee. The attributes that must get priority for service is the process of making order menu in Geo Coffee done quickly. Keywords: customer satisfaction, Importance Performance Analysis, Geo Coffee
ANALISIS NILAI TAMBAH PENGOLAHAN KOPI ARABIKA KINTAMANI BANGLI I Dewa Gede Yoga Priantara; Sri Mulyani; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.303 KB)

Abstract

Coffee is one of the main commodity than 40 national commodities and is the competitive commodities in Bali. Bangli Regency are the regency with the highest total arabica coffee production in Bali with total production of 2.476,541 tons. Of the four district in Bangli, the district of Kintamani has the highest arabica coffee production amounted to 2.314 tons. The role of government policy in the increased development of plantations not only to increase production but is more geared to increasing value added . The added value gained from the development of processed products are much higher when compared to primary products. This study aims to determine the added value of the processing of arabica coffee in any processed products. This research was conducted in the district of Kintamani, Bangli Regency in March until April 2016. Selected respondent, namely 15 units of processing in the area of Kintamani. The analysis used analysis of the value-added method Hayami of processing Hs coffee, Ose coffee and coffee powder. Advantages of this method is the ease of use and provide comprehensive information for businesses and investors. The results showed that the added value obtained from processing Hs coffee Rp. 9.918 / kg, Ose coffee generated added value Rp. 40.749 / kg and coffee powder obtain added value Rp. 118.057 / kg. Keywords : Arabica coffee, value-added, Hayami method
Pengukuran Kinerja Departemen Fresh Food Tiara Dewata Supermarket Denpasar dengan Metode Balanced Scorecard Tejawati Lianingsih; I Ketut Satriawan; I.W.G. Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.628 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p15

Abstract

This research was conducted at the Department of Fresh Food Tiara Dewata Supermarket, Denpasar. The purpose of this study was to measure the performance of the Fresh Food Department at Tiara Dewata Supermarket with the Balanced Scorecard method and determine the actions that companies need to take to improve performance. This research was conducted by observation to the location, interviews with management and the distribution of questionnaires to respondents. The results showed that the total performance score on each perspective was a financial of 38.53%; a customer perspective of 33.05%; an internal business process perspective of 9.44%; and a learning and growth perspective of 23.10%. Based on the criteria of the total score of performance appraisal shows that Tiara Dewata Supermarket is in a "Very Healthy category (AAA)" condition with a total overall performance score of 104.12%. The action that needs to be taken by Tiara Dewata Supermarket is to maintain performance on the perspective that the value has reached the target, namely sales growth and employee training level. Companies also need to improve and improve performance on the level of customer satisfaction, the level of customer perception of fresh food products, lead time processes, defective products, employee retention rates, attendance levels and employee satisfaction levels at a perspective that has not yet reached company targets. Keywords: performance measurement, balanced scorecard, tiara dewata supermarket

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