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PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN CAIR CUCI TANGAN DARI MINYAK KELAPA DI DESA POHSANTEN KECAMATAN MENDOYO KABUPATEN JEMBRANA G.P. Ganda-Putra; Ni Made Wartini; I Made Anom Sutrisna Wijaya; Cokorda Anom Bayu Sadyasmara
Buletin Udayana Mengabdi Vol 18 No 2 (2019): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Masyarakat di Desa Pohsanten, Kecamatan Mendoyo, Kabupaten Jembrana masih belum memahami proses pembuatan sabun cair cuci tangan dari minyak kelapa. Hal ini menyebabkan belum dimanfaatkannya minyak kelapa yang banyak dihasilkan di daerah tersebut Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) memberikan penyuluhan tentang pembuatan sabun cair cuci tangan berbahan baku minyak kelapa dan (2) memberikan pelatihan dan praktek tentang langkah-langkah pembuatan sabun cair cuci tangan berbahan baku minyak kelapa, serta (3) memberikan gambaran terkait evaluasi mutu sabun cair cuci tangan dengan uji sensoris. Hasil kegiatan menunjukkan bahwa: (1) penyuluhan tentang pembuatan sabun cair cuci tangan dari bahan minyak kelapa telah memberikan informasi dan pengetahuan yang diperlukan oleh masyarakat di Desa Pohsanten, (2) pelatihan pembuatan sabun cair cuci tangan dari bahan minyak kelapa dapat dilakukan dengan baik oleh para peserta, (3) hasil uji sensoris tingkat kesukaan produk sabun cair cuci tangan yang dihasilkan, masing-masing dengan skor untuk: warna = 6,7 (suka - sangat suka), aroma = 6,5 (suka - sangat suka), pembusaan = 5,8 (agak suka – suka), dan bersih (kesan kesat) = 6,4 (suka - sangat suka).

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.334 KB)

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 DI BALI TANGI SPA Gede Windu Wirajaya; Luh Putu Wrasiati; Cokorda Anom Bayu Sadyasmara
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 (359.104 KB)

This study aims to know about the primary attributes at Bali Tangi Spa to get the customer satisfaction, to know the grade of customer satisfaction on product at Bali Tangi Spa, and to choose which attributes should be the priority to be improved by the company to achieve the customer satisfaction. The study was conducted at Bali Tangi Spa. The sample was 110 respondents used purposive sampling method. The data collected by distributed questionnaires and directly to respondents. This study using the Importance Performance Analysis (IPA) method. The result showed that the highest grade of customer satisfaction was Bali Tangi Spa have many variant of product with the compatibility level of 144,94%. The lowest of grade customer satisfaction was the price of product is relevant with the compatibility level of 84,34%. The attributes that must have priority was the price of product is relevant and the availability of the product that compatible for the customer. Keywords: customer satisfaction, Importance Performance Analysis, Spa, Bali Tangi Spa.

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.

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

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 Perencanaan Sumber Daya Manusia di PT Aerofood Acs Unit Denpasar Sangiang Ruth; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The role of human resource management is the main key of transformation the management of a company to gain a competitive advantage. The purposes of this research were to analyze the condition and the demand and supply of human resources for the next two years at PT Aerofood ACS Denpasar unit. The methods used to analyze human resource demand data were Trend Analysis and Delphi technique along with the inventory skill to analyze the human resource supply data. Trend analysis method used to increases the demand for human resource for the next two years, while the Delphi technique used to sees the condition of the company for the last 4 years. The inventory skill method used to analyze the offering position for internal and external employees for the next two years. The condition of human resource in the company during for the latest year is good, because the percentage of employee turnover is 0.57 percent and the employee retention rate is 99.43 percent. The percentage of absence level for back office employees was only 7.07 percent and 8.46 percent for operational employees. The projection result of human resource demands for the next two years, there will be a reduction in the number of permanent workers by 17 people in the first year and a further reduction of 34 employees in the second year, this is due to the absence of permanent employment designation for the last four years. The contract employees have decreased 17 employees at the first year due to force majeure and an increase of 55 people in the second year when the amount of production is normal, especially for operational workforce. Outsourcing labor and daily workers are not needed in the first year but will likely be needed further. Keywords: Aerofood ACS, human resource, trend analysis, Delphi technique, skill inventory

Analisis Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan di Voltvet Eatery and Coffee menggunakan Metode Customer Satisfaction Index (CSI) Made Nanda Pranata; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this research is to: (1) find out the attribute of products and services that are considered important by customers to achieve customer satisfaction of the quality products and service. (2) determine the level of customer satisfaction with the quality of products and services. (3) Determine attributes that need to get a priority in quality improvement of products and services to enhance customers satisfaction at Voltvet Eatery and Coffee. This research uses the methods of Customer Satisfaction Index (CSI) and the Potential Gains In Customer Values (PGCV) that includes quality products including food, beverage, coffee, price and promotion, while the quality of service including physical evidence, reliability, responsiveness, assurance, and empathy, respondents used amounted to 94. The data obtained were analyzed using SPSS 25.0 applications and microsoft excel. The Result of the research showed that all of the product and service quality attribute are considered important by customers. The level of customer satisfaction based on the CSI to quality product is 82,85% and on services 83,83%, which shows that customers very satisfied with product and service at Voltvet Eatery and Coffee. Quality attribute product that needs attention is the presentation with a PGCV index value 4.017; discount with the value of the index PGCV 3.891; and the consistency of food per serving with the value of the index PGCV 3.838; while services quality attribute that need to gain priority are availability of parking lots with the value of the index PGCV 4.200; wifi facilities with the value of the index PGCV 3.636, and employee appearance with indeks of PGCV 3.121. Keywords: product quality, service quality, Customer Satisfaction Index (CSI), Potential Gain In Customer Values (PGCV).

ANALISIS PEMASARAN GARAM KUSAMBA DI KECAMATAN DAWAN, KABUPATEN KLUNGKUNG Dewa Ayu Sega Neli Riyanti; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research was carried out in Kusamba Village, Dawan District, Klungkung Regency. This study aims to find out to identify the salt kusamba marketing channel with the structure, conduct, performance (SCP) approach and analyze the marketing efficiency of kusamba salt. The data collected was analyzed with qualitative and quantitative methods. Qualitative methods are used to analyze marketing channels, structure, and market behavior, while quantitative methods are used to analyze market performance. Based on the results of the study, it can be concluded that the salt marketing process is through 4 (four) marketing channels. The market structure that occurs in the marketing of kusamba salt is oligopsonia. Market conduct occurs when the practice of pricing is still dominated by intermediary traders. Market performance shows that the highest total marketing margin is found in marketing channel 3 and the highest farmer share is found in marketing channels 1. The analysis of salt marketing efficiency based on farmer 's share states that the marketing channel 1 is the most efficient and based on the total marketing costs of marketing channel 3 is the most efficient because the value of Marketing Efficiency (EP) is 44,44% or ? 50%. Keywords: Kusamba sea salt, structure, conduct, performance, and marketing efficiency

Analisis Tingkat Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan di “Waroeng Kampoeng” Jimbaran menggunakan Metode Customer Satisfaction Index (CSI) dan Potential Gain Customer Value (PGCV) Pandu Desta Wisanggeni; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

"Waroeng Kampoeng" is a culinary business that has a menu variant of Chinese food & Indonesian food which is always crowded with visitors, however, an analysis of customer satisfaction is needed to support the successful achievement of satisfaction from service and product quality at a restaurant. The purpose of this research is to (1) find out what attributes are considered important by consumers for achieving customer satisfaction with the quality of products and services in "Waroeng Kampoeng" (2) to measure the performance of services provided "Waroeng Kampoeng" for customer satisfaction (3) determine the level customer satisfaction with products and services in "Waroeng Kampoeng" (4) determine the attributes that need to get priority from the company based on the level of importance and performance to provide satisfaction with customer satisfaction in "Waroeng Kampoeng". The method used to measure the level of customer satisfaction in this study is by distributing questionnaires to 95 selected respondents and will be calculated using the Customer Satisfaction Index (CSI) and Customer Benefit Potential Value (PGCV) with two observed service quality variables, namely direct evidence. , reliability, responsiveness, assurance and empath. Meanwhile, the second variable is the product quality variable which is observed is menu, price, and promotion. The results showed that there are 2 important attributes in determining customer satisfaction with service quality at "waroeng Kampoeng", namely direct evidence and assurance. Meanwhile, the product quality in "Waroeng Kampoeng" is the price and product. The service performance that is already good at "waroeng Kampoeng" is direct evidence that includes cleanliness of the place, cleanliness of the equipment used and WIFI facilities, while what includes guarantees is employee knowledge of the menu, transaction convenience and employee behavior. While the product performance that is already good in "waroeng Kampoeng" is the quality of the product which includes the taste of the drink, the presentation of the drink, the suitability of the food price with the portion, the suitability of the price of the drink with the portion, the variety of the food menu with quality, the suitability of the drink price with the quality and the suitability of the food price. with quality. Based on the customer satisfaction index service quality in "waroeng kampoeng" obtained 79% and the product quality customer satisfaction index in "waroeng kampoeng" 78%, which is included in the satisfied category. The PGCV results show that the attribute that needs to be improved from service quality is employee behavior because the value obtained is 3.23 and the attribute that needs to be improved from the product quality is the suitability of the price of the drink with the quality with the value obtained of 2.93. Keywords : customer satisfaction index, quality of product, quality of service, potential gain customer value.

ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN MANGSI GRILL AND COFFEE DENPASAR Dian Mandasari; Sri Mulyani; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The Aims of this research were to : (1) find out which of the product and service attributes that considered important by the customer to achieve customer satisfaction on product and service quality in Mangsi Grill And Coffee, (2) Calculate customer satisfaction level on product and service quality in Mangsi Grill And Coffee (3) To determine attributes that need to get priority from Mangsi Grill And Coffee according to the importance and performance level in giving satisfaction to customer in Mangsi Grill And Coffee. This research applied Customer Satisfaction Index (CSI) and Potential Gain In Customer Values (PGCV). The Result of the research showed that all of the service quality attributes considered important by the customer and so does for the 18 of 20 product quality attributes. The level of customer satisfaction based on CSI for service quality is 85% and on product quality is 82%, which shows that consumers are very satisfied with products and services at Mangsi Grill and Coffee. Service quality attributes that need to gain attention are employee appearance with indeks of PGCV 3.739; interior design with indeks of PGCV 3.735; internet availability (wifi) with indeks of PGCV 3.657; and equipments with indeks of PGCV 3.614, while product quality attributes that need to gain priority are food presentation with indeks of PGCV 3.759; the beverage presentation with indeks of PGCV 3.569; discount with indeks of PGCV 3.458 and social media application with indeks of PGCV 3.327. Keywords : coffee, product quality, service quality, customer satisfaction, Customer Satisfaction Index (CSI), Potential Gain In Customer Values (PGCV)

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