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All Journal SOCA: Jurnal Sosial Ekonomi Pertanian Agrotekno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ekonomi Kuantitatif Terapan E-Journal of Tourism E-Jurnal Ekonomi dan Bisnis Universitas Udayana Jurnal Kajian Bali Jurnal Master Pariwisata (JUMPA) ASEAN Journal on Hospitality and Tourism Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno MUDRA Jurnal Seni Budaya Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Social Science

Anak Agung Putu Agung Suryawan Wiranatha

JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA

Author-ID : 2934410

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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STRATEGI PENGEMBANGAN USAHA PRODUKSI TEMPURA IKAN PADA SKALA USAHA RUMAH TANGGA (STUDI KASUS TEMPURA IKAN X KOTA DENPASAR, BALI) Nur Zaenab Mentari Wirawan; Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The objectives of this study were to analyze the internal and external conditions, formulate the strategy and determine the priority strategy for business development of Tempura Fish X. Analysis of business development strategies was using a matrix SWOT (Strengths, Weakneses, Oppurtunities, and Threats), Quantitative analysis using EFE, IFE and IE matrix, and strategy priority analysis was using TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution. The results show that there are 5 strengths, 5 weaknesses, 4 opportunities and 2 threats. The IFE matrix analysis value (Internal Factor Evaluation) is 2.96 and the EFE (External Factor Evaluation) matrix is ??3,006. The value indicates a moderate position on the IE matrix (Internal External). The strategy proposed are to develop a strategy consisting of intensive strategy (market penetration, market development, and product development), and integrative strategies (backward integration, forward integration and horizontal integration). Based on SWOT analysis there are 8 alternative strategies that can be recommended to development Tempura fish X business. TOPSIS analysis results with the value of the proximity of each alternative to the ideal solution is 1,00 namely expand the market by selling products to small restaurants, school cafeteria, and also food stalls. Keywords: Business development strategy, tempura fish, SWOT, TOPSIS

ANALISIS TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN KUALITAS PELAYANAN DI RESTORAN CEPAT SAJI McDONALD’S CABANG ROBINSON, DENPASAR Gede Paramananda Jentrasaswin; A.A.P. Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Product quality and services have been the most concern of the trade and service. One of the efforts that can be used to improve and maintain the competitiveness of a company is to increase consumer satisfaction. The objectives of this study were 1) to determine the level of consumer interest in the products and services provided by McDonald’s, 2) to analyze the performance of McDonalds company in giving satisfaction to consumer, and 3) to analyze the level of customer satisfaction on products and services. Data collection in this study was done by distributing 255 questionnaires to consumers. Importance Performance Analysis method was used to analyse the effect of quality of the product & service on consumer satisfaction. The results show that consumers were satisfied on the product quality and service provided. The level of consumer satisfaction was 84,64% (satisfied) for the product quality and 83,06% (satisfied) for the service quality. Keywords: Costumer satisfaction, importance performance analysis, McDonald’s

ANALISIS RANTAI NILAI PADA UMKM SUSU KEDELAI DI KOTA DENPASAR Alexander Samuel P.T; A.A.P. Agung Suryawan Wiranatha; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The study, entitled "Value Chain Analysis on the SME of Soybean Milk in Denpasar"aimed: (1) to analyze the value-added processing and value-added marketing on a small industrialprocessing of regular soybean milk (imported soybean) and the edamame soybean in Denpasar Cityarea; (2) To analyze the marketing distribution channels of soybean milk products in Denpasar; and(3) to determine the soybean milk marketing distribution channels that generate the highest addedvalue. This research used Added Value Analysis (Hayami et al., 1987) to calculate the value addedin the processing and marketing in the process of soy milk products that use raw materials ofedamame soybeans and regular soybean (imported material).The results of the research concluded that the value-added processing on edamame soy milkproducts was Rp. 72.810.04 / kg (41,87%) and the value-added marketing process was Rp. 2.310.41/ bottle (33,01%) on manufacturers that sell products directly to consumers, amounting to Rp.310,41 / bottle (6,21%) at a manufacturers that sell their products to wholesalers and retailers forRp.1.805 / bottle (25,79%) on the wholesaler, and Rp. 1.820 / bottle (20,22%) at a retailer that isused by the wholesaler, Rp. 1.750 / bottle (25%) at a retailer by manufacturers, for soy milkproducts of regular soybean (imported), the value-added processing process Rp. 41.091,25 / kg(50,53%) and added value marketing process Rp. 1.870,38 / bottle (34,01%) on manufacturers thatsell their products directly to consumers at Rp. 870,38 / bottle (19,34%) at a manufacturers that selltheir products to wholesalers and retailers, Rp. 2.160 / bottle (33,23%) on the wholesaler, Rp. 960 /bottle (12,8%) on a retailer used by wholesalers, amounting to Rp. 980 / bottle (16,33%) on the tworetailers that are used by the manufacturers.Marketing distribution channels of soy milk products in Denpasar either edamame soybeanor usual soybean (imported) used the following channels: (1a) Manufacturer --Wholesaler - retailers- consumers; (1b) Manufacturer - Wholesaler - Consumers; (2) Manufacturer - Retailer - Consumer;and (3) Manufacturer - Consumer. Keywords: Soybean Milk, Added Value Analysis, Distribution Channels

ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN DENGAN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS (Studi Kasus di Angkringan Jinggo Bu Jero, Kediri Tabanan) Made Anggray Wulan Darini; Amna Hartiati; Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The aims of this study were to determine attributes considered important by consumers in order to achieve customer satisfaction, determine the attributes that need to get priority from the company to be improved in order to achieve customer satisfaction and know the level of satisfaction or level of consumer suitability of products and services in Angkringan Jinggo Bu Jero. The research was conducted at Angkringan Jinggo Bu Jero. The sample used is 96 respondents using purposive sampling method. Questionnaires are directly distributed to respondents. The data obtained were analyzed using Importance Performance Analysis method. The result of this research showed that attribute with highest level of consumer satisfaction for product quality is the portion of food that fit with the level of compliance equal to 114,91%. The attribute with the lowest level of consumer satisfaction for product quality is always concerned with the hygiene of the product with a suitability level of 83.04%. Attribute with the highest level of customer satisfaction for service quality is always pay attention to the interests of consumers with a level of suitability of 102.49%. Attribute with the lowest level of customer satisfaction for service quality is beverage processing using good quality materials with a level of suitability of 92.29%. Attributes that must get priority for the product is always concerned with product hygiene. The attributes that must get priority for service are the consumers can easily submit their complaints and suggestions. Keywords: Consumer Satisfaction, Importance Performance Analysis, Nasi Jinggo, Angkringan Jinggo Bu Jero

PENGARUH LAJU ALIRAN TERHADAP PENURUNAN CEMARAN INSTALASI PENGOLAHAN AIR LIMBAH DOMESTIK DENGAN SISTEM BIOFILTER Ayu Putu Sarasdewi; Nyoman Semadi Antara; A.A.P.Agung Suryawan Wiranatha
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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The aim of this study was to reduce ammonia contamination, Chemical Oxygen Demand (COD), Biological Oxygen Demand (BOD), and Total Suspended Solid (TSS) in the waste water effluent of IPAL using biofilter system. The biofilter system was made of glass tubs containing filter media such as gravel, sand, and zeolite withthickness of 30 cm each. Among filter media was laid by fibers with a thickness of 5 cm. This laboratory scale biofilter system was used to conduct experiment which was design by using a simple randomized block design (RBD). The treatment experimented was the flow rate of wastewater which was consist of four levels, namely 50, 100, 150, 200 ml/min. The results showed that wastewater flow rate variation significantly affected decreasing levels of organic contaminants.The slower rate of wastewater flow haved the faster of time needed to reach steady state conditing. The optimum flow rate to reduce level of organic contaminants of domestic wastewater was 50ml/min. The effectiveness of decreasing the ammonia, COD, BOD, and TSS 91.42%, 74.77%, 52.95%, and 72.76%.

ANALISIS PERAMALAN PENJUALAN PRODUK KECAP PADA PERUSAHAAN KECAP MANALAGI DENPASAR BALI Ni Putu Lisna Padma Yanti; I.A. Mahatma Tuningrat; A.A.P.Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 1 (2016): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Forecasting is an important tool for the company to be more effective and efficient. The purposes of this study were to determine the best forecasting method to forecast sales of soy sauce products, and to forecast sales of soy sauce in the future by using the best forecasting method at the Manalagi Soy Sauce Company in Denpasar. The study used four methods of forecasting, namely moving average, exponential smoothing, linear trend, and non-linear trend. Error level from each method was calculated by of Mean Absolute Deviation (MAD), Mean Squared Error (MSE), and Mean Absolute Percentage Error (MAPE). Results of the study show that the best forecasting method to forecast the sales of soy sauce at Manalagi Soy Sauce Company in Denpasar is trend linier method. This method has the lowest error compare to the other forecasting method, in forecasting sales of soy sauce bottle size 625 ml obtained MAD value of 1.984,54, MSE of 8.850.382,64, and MAPE by 2%, while for forecasting sales of soy sauce refill size 625 ml obtained MAD value of 2440.27, MSE of 8972737.56 and MAPE by 4%. Keywords: sales forecasting, time series method, soy sauce.

PENGEMBANGAN MANAJEMEN RANTAI PASOK KOPI ARABIKA KINTAMANI BALI Try Ono Siswandi; A.A.P.Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study were to determine the condition of Kintamani Arabica coffee supply chain management which included the structures, mechanisms and institutional supply chain, and to determine the priority of the recomendations of the development in order to improve the performance management of the supply chain of Arabica Coffee Kintamani. The research was carried out at the Catur Village in Kintamani Subdistrict, Bangli Regency, up to the distribution channel to Denpasar. The instrument used to collect supply chain performance data were questionnaires. The format of the questionnaire followed to the terms and conditions required by AHP. The distribution pattern of Kintamani Arabica coffee is: Pattern 1: Farmers à UPH à Coffee shop à End consumers. Pattern 2: Farmers à Cooperation à End consumers. Pattern 3: Farmers à Collectors àPT. Mengani à Retailers à End consumers. The results of the analysis with the AHP method indicated that the criteria of increasing access to market, alternative management costs, and production cost performance indicators were the priority that plays a role in the development of a competitive supply chain management system for Kintamani Arabica coffee. Keywords : AHP Method, Supply Chain, Arabica Coffee

Analisis Kualitas Layanan kepada Konsumen di Nocturnal Coffee Bali dengan menggunakan Metode Model Kano Indah Surya; A. A. P. Agung Suryawan Wiranatha; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Nocturnal Coffee Bali is one of the actors in the culinary business that can maintain the quality of service to customer satisfaction so that the unterests customers do not decrease. The purpose of this study was measurement the level of customer satisfaction from the result of the actual performance gap attribute with customer expectations so that it will be know how much the level of service satisfaction has been provided to customers and provide solutions for improvement. Service Quality and the Kano method were the methods used in this study. The result was obtained in this study were in Kano for the Must-be category on the attribute "Adequate parking space" with a gap score of -1.84. In the One-dimensional category on the attribute "Patience and calmness of employees in serving customers" with a gap score of -0.44. For the Attractive category on the attribute "Employees are willing to help consumers if needed" with a gap score of -0.44. Keywords : Quality of service, customer satisfaction, service quality, kano method.

Simulasi Model Sistem Dinamik Ketersediaan Bawang Putih (Allium sativum, L.) di Provinsi Bali Muhammad Dika Ima Dudin; Agung Suryawan Wiranatha; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The demand of garlics in Bali is considerably high and exceed the capability of farmers in Bali to produce garlics. Therefore garlics were supplied from other islands of Indonesia. Demand of garlics will increase along with the increasing number of population and the number of foods industry. The aims of this research were to determine the factors that affect demand and supply garlic, to analyze the stock of garlics, and policy recommendations which can be implemented to provide sufficient garlics in Bali, therefore the price will remain stable. This research was conducted in Bali Province using a system dynamics modelling, with the length of simulation period from 2012 to 2024. The research results showed the factors that affected of garlic stock in Bali were the production of garlics, demand of garlics, inter island supply and price. Further, the simulation results showed that the production of garlics in Bali wasn’t able to fulfill the demand of garlics therefore it affected the price. So, it requires inter-island supply to stabilize price and to fulfill the demand of garlics. Based on some simulation scenarios, the most effective policy could be developed in order to minimize inter-island supply and stabilize prices is through increasing garlic planting area of 35%/year and increasing land productivity of garlic plantation of 5 ton/year. Keywords: system dynamics, availability of garlic, Bali Province.

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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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

Co-Authors A.A. Putri Cahaya Tyasdela Adrianus Waranei Muntu Agnela Saneta Listiowati Agung Rendra Wijaya Alexander Samuel P.T AMNA HARTATI Amna Hartiati Anak Agung Gde Raka Dalem Anak Agung Gede Rai Giri Natha Anita Gustika Damanik Antonietta Gizela Dethan Avriella Anggita Ayu Indah Puspa Rini Ayu Putu Sarasdewi Bestari, Ni Made Prasiwi Christine PETR Christine PETR Cokorda Anom Bayu Sandyasmara Desya Rachmasari Cahyadewi DEWA AYU ANOM YUARINI Dewa Ayu Candra Dewi Laksmi Dewa Ayu Nyoman Aridayanti Dheanita Sekarini Octanisa DWI PUTRA DARMAWAN Dwiki Firmandiri Natakusumah Eka Kadalora Eli Shylvia Br Tarigan Fenilia Tamaratika Fitri Aprilia Pratiwi Fransiska Fila Hidayana G.P. Ganda Putra Gede Paramananda Jentrasaswin Herry Arianto I A Istri Manik Iswari I Dewa Gede Satria Nugraha, I Gde Pitana, I Gde I Gede Ngurah Primanda S Rahadiarta I Gede Ngurah Primansa S Rahadiarta I Gusti Agung Mirah Sanjiwani I Gusti Ayu Lani Triani I Gusti Ayu Oka Suryawardani I Gusti Bagus Arya Yudiastina I Gusti Kade Heryadi Angligan I Gusti Made Dwi Sapta Nugraha I Gusti Ngurah Aditya Gunawan I Gusti Ngurah Putra Ardinata I Gusti Raka Purbanto I Ketut Rantau I Ketut Satriawan I Ketut Suamba I Ketut Surya Diarta I Komang Deya Pradnyana I Komang Gde Bendesa I Made Adi Wiratama I Made Antara I Made Budiarsa I Made Patera I Made Sukarsa I Nyoman Darma Putra I Nyoman Gede Astina I Nyoman Sudiarta I Nyoman Sukma Arida I Nyoman Sunarta I Putu Angga Suta Pramana Putra I Putu Angga Suta Pramana Putra I Putu Eka Nila Kencana I Putu Gde Sukaatmadja I Putu Prasista Bestari I Putu Restu Wiana I Putu Sudhyana Mecha I W.G. SEDANA YOGA I Wayan Tika Ida Ayu Karina Putri Ida Ayu Made Dwi Susanti Ida Ayu Mahatma Tuningrat Ida Bagus Gde Pujaastawa Indah Surya Intan Krisdayanti Sinaga Iola Astried Karisma Jaya Pramono Keisa Az-zahra KETUT BUDI SUSRUSA Laksono Trisnantoro Luh Putu Triyanti Ariestiana Dewi Luh Putu Wrasiati M. Sudiana Mahendra Made Anggray Wulan Darini Made Antara Made Antara Monica Yohana Putri Wiryokusumo Muhammad Dika Ima Dudin Nadya Kirana A Naila Zulmia Nelman Rumere Ni Kadek Vira Purnama Yanthi Ni Luh Firdayanti Ni Luh Made Dwi Meliyanti Putri Ni Luh Putu Agustini Karta Ni Made Rai Safitri Ni Made Yuli Widra Yanti Ni Nyoman Widari Ni Putu Lisna Padma Yanti Ni Wayan Ana Pradnya Dewi Ni’matun Nasim Nur Arifin Nur Zaenab Mentari Wirawan Nyoman Darma Putra NYOMAN SEMADI ANTARA Panudiana Kuhn Prasetya Dwitama Putu Yunita Wacana Sari Rahman Rahman Sadyasmara, Cokorda Anom Bayu Sri Mulyani Sri Mulyani Syamsul Alam Paturusi Tien Cathy Patricia Tjok Istri Indriyanti Pemayun Try Ono Siswandi Vera Wati Situmeang Yogi Birrul Walid Sugandi Zainal Abidin

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