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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 15 Documents
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Search results for , issue "Vol 3 No 3 (2015): September" : 15 Documents clear
ANALISIS FAKTOR KUALITAS PRODUK DAN JASA PELAYANAN TERHADAP TINGKAT KEPUASAN KONSUMEN PIA SINAR ABADI BALI Chintya Angeline Liu; Amna Hartiati; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Product quality and service have been the best method to compete that is used in the trade and service industry. One of the efforts that can be used to improve, maintain, and compete in a company is to increase the consumer satisfaction. The objectives of this study are to determine 1) a partial relationship of products quality on the level of consumer satisfaction 2) a partial relationship of services to the level of consumer satisfaction 3) and the simultaneous relationship of the quality of products and services on consumer satisfaction. The method of collecting data in this study was the 270 questionnaires distribution. Factor analysis, partial correlation, and simultan correlation method was used to analyze partially and simultaneous a relationship between the quality of the product (X1), service (X2), and consumer satisfaction (Y). According to see partial correlation analysis, is known that the value of correlation between product quality and customer level of satisfaction is 0.524 which indicates that there is slightly weak relationship between product’s quality and the customer’s satisfaction level if the services is steady. The value of correlation between the services and customer’s satisfaction level is 0.757 which indicates that there is a strong relationship between service and customer’s satisfaction if the quality of the product is steady. Simultaneous correlation value is known that the correlation between the quality of product and service to the customer’s satisfaction level is 0.875. This value indicates that the relationship between the quality of products and services to the customer’s satisfaction level is very strong.
PERHITUNGAN HARGA POKOK PRODUKSI KERIPIK SALAK DAN KERIPIK NANGKA KELOMPOK TANI ADI GUNA HARAPAN KARANGASEM BALI Ni Komang Suryandari; I Ketut Satriawan; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cost of production is an overall charge that is used to create the product in the company. The accuracy of determining the cost of production to be crucial for the company, because the cost of production becomes a reference selling price and affect the company's revenue. The purpose of this study was to calculate all components of the cost production consists of raw material costs, labour costs and factory overhead costs, as well as applying method of determining the cost production for the product salacca and jackfruit chips in Farmers Group Adi Guna Harapan Karangasem Bali. The study used two methods of determining the cost production, that is full costing and variable costing. Results of the study period in February 2015 shows the components of production costs consist of raw material costs, labour costs and factory overhead costs in manufacturing salacca and jackfruit chips. Raw material costs of salacca chips to produce 100 grams packs is Rp 3,732,000,-, jackfruit chips Rp 3,912,000,-, direct labour costs each one Rp 3,348,000,-, factory overhead costs each one Rp 1,560,236,- and non-production costs Rp 1,169,875,-. Cost production of salacca chips with full costing method is Rp 10,000,- with a selling price Rp 12,900,- of 100 grams, while jackfruit chips Rp 10,200,- with a selling price Rp 13,100,- of 100 grams. The cost production of salacca chips with variable costing method is Rp 9,000,- with a selling price Rp 14,300,- of 100 grams, while jackfruit chips Rp 9,200,- with a selling price Rp 14,500,- of 100 grams. Keywords: salacca chips, jackfruit chips, cost production, selling price, full costing, variable costing.
Cover dan Daftar Isi Vol. 3 No. 3 September 2015 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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ANALISIS PRODUKTIVITAS PRODUKSI DI PERUSAHAAN KECAP MANALAGI DENPASAR Alfiana Afifi; Ida Ayu Mahatma Tuningrat; 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

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Abstract

Thisresearch aimed to measure and analyze the component which contribute to production productivity of the Perusahaan Kecap Manalagi Denpasar, that produces sweet soy sauce and salty soy sauce. The method used to measure productivity of the company was Objective Matrix (OMAX). There are 6 ratios that have been adapted to the condition of the company; the ratio had already included the criteria of efficiency and effectiveness. The result showed that the highest productivity index level intotal achieved during the measurement on consecutive period of 2014 there were in Juni on 701.9 and the lowest of 149.5 in March.Based on the analysis contribute components of the productivity ratio on the productivity in the production of Perusahaan Kecap Manalagi the highestproductivity value there were in ratio of 5 769.5 and the lowest producitivity value in ratio of 6 468.6.Factors that trigger this low productivity were the performance of the company interms of quality of production and labors are not in a good condition
PENGARUH JENIS BAHAN PERENDAM TERHADAP KARAKTERISTIK KERIPIK KETELA UNGU (Ipomoea batatas) Hannik Lailatun Najja; Bambang Admadi H; I. Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This studied aims to determine the effect of various types of immersion on the characteristics of purple sweet potato chips and determines the specific type of immersion will produce the best purple sweet potato chips. This experiment used a randomized block design (RBD) using 4 types of immersion is 0.1% CaCl2, 0.1% baking powder, 0.1% Na metabisulphite, water. Each treatment except water dissolved in 2 liters of water and stirred until homogeneous then grouped into 4 time process in order to obtain 16 units experiment. Data were analyzed by analysis of variance followed by Duncan test. The results of this study are the various type of immersion material effect on moisture content, ash content, and the anthocyanin content of the purple sweet potato chips sensory properties (color, aroma, flavor, texture, and overall acceptance). Characteristics of purple sweet potato chips are best obtained in the treatment of immersion Na metabisulphite type material with 5.14% moisture content, ash content of 3.97%, 0.542% anthocyanins levels. For sensory properties, color 5,35 (rather like), aroma 5.00 (rather like), taste 6,05 (like), texture 5.95 (like) and overall acceptance 5.95 (like).
PENERAPAN METODE QUALITY FUNCTION DEPLOYMENT DALAM UPAYA MEMENUHI KEPUASAN PELANGGAN TERHADAP LAYANAN PESAN ANTAR PIZZA (Studi Kasus pada S2 Pizza, Bali) A.A. Putri Cahaya Tyasdela; I Ketut Satriawan; A.A.P.Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Improvement and development of the quality of services such as delivery order at the restaurant is now a public concern. The purpose of this study are: (1) to determine the attributes that necessitated by the customers about  delivery order service; (2) to measure the level of customers interest on the quality of delivery order service and (3) to measure the level of customers satisfaction on the quality of delivery order service. This study used Quality Function Deployment (QFD) method. The results showed that there are 21 attributes of consumer interests necessitated by the consumer with a very important criterion. The highest consumer interest was attributes of food hygiene and beverages. The level of customer satisfaction with all consumer interest attributes of S2 Pizza were varying from usual/neutral to very satisfied. S2 Pizza needs to gives special attention to the attributes of customers complaint response, the identity of the restaurant's name on the shirt, jacket, and vehicles, and attributes of employees appearances of (cleanliness and tidiness).
PENGARUH SUHU DAN LAMA DISTILASI TERHADAP RENDEMEN DAN KARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO Ni Kadek Wiji Astuti; Gusti Putu Ganda Putra; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Pulp liquid waste is the by-product produced during process of cacao bean fermentation. This liquid contains acetic acid which could be utilized as vinegar. Distillation method can be done to recover the acid as cacao vinegar. In present work, the experiment was done to determine the effect of distillation temperature and time on the yield and characteristics of cacao vinegar recovered from liquid waste of cacao fermentation. The experiment was designed by randomized block design with two factors of experiment, namely temperature and time of distillation. The first factor was the distillation temperature (S) which consists of two levels, i.e 90°C and 100°C. The second factor was the distillation time (W) which consists of five levels, i.e 30, 60, 90, 120, 150 minutes. The best characteristic of cacao vinegar was examined by the test of effectiveness. The interaction of temperature and time of distillation affected significantly the yield of vinegar, but the interaction did not affect the characteristics of cacao vinegar. However, the single factor of distillation temperature or distillation time significantly affected the yield and the characteristics of vinegar as well. By using effectiveness test the best of cacao vinegar was found on distillation temperature of 90 o C at 150 minute. The yield of cacao vinegar was 22.83% with the total of acid, acetic acid content, pH, alcohol content, and total of soluble solid were 0.0808 mEq NaOH/g, 0.49% (w/w), 2.72, 5.39%, and 4.33 o Brix, respectively.
PENGARUH CAMPURAN BAHAN KOMPOSIT DAN KONSENTRASI GLISEROL TERHADAP KARAKTERISTIK BIOPLASTIK DARI PATI KULIT SINGKONG DAN KITOSAN I Gusti Agung Ayu Mirah Pradnya Dewi; Bambang Admadi H; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to 1) determine the effect of material composite and glycerol concentration towards bioplastic characteristics 2) determine the mixture of composite and glycerol concentrations to produce the best characteristics of bioplastic composite. This research used a factorial randomized block design with 2 factors. First factor was the mixture of cassava starch skin and chitosan (starch: chitosan) which was consisted of 3 levels: 3g : 2g ; 3.5g : 1.5g ; 4g : 1g. The second factor was glycerol concentration of 3 levels: 1%, 1.5%, and 2%. Data was analyzed by using ANOVA and continued with Duncan test. The results showed that interaction between treatments very significantly affected the tensile strength and elasticity. The interaction between treatments was significantly affected toward elongation and the ability of biodegradation. The composite mixture of starch : chitosan (4 g: 1 g) and 1.5% glycerol concentration was the best treatment with characteristic of tensile strength 0.39MPa, elongation 44.06%, elasticity 0.008MPa, biodegradability 66.61% and the morphological characteristics is porous, because chitosan fiber larger than starch. Keywords: bioplastics, composites, starch, chitosan, glycerol
RENCANA BISNIS PENGEMBANGAN USAHA PENGOLAHAN KOPI ARABIKA (Coffea arabica) DI SUBAK ABIAN ULIAN MURNI, KINTAMANI – BANGLI Ida Bagus Gede Ardyana Pemaron S; I Ketut Satriawan; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Subak Abian Ulian Murni is a business unit of procesing and marketing of Arabica coffee at Kintamani, Bangli. It has a plans to develop its bussines. The research conducted to formulate business development strategy and determine the feasibility of developing a business plan Arabica coffee processing in Subak Abian Ulian Murni. This research used SWOT analysis to formulate strategies and analysis of market and marketing aspects, technical and technological aspects, management and human resources aspects, and financial aspects with the eligibility criteria such as NPV, IRR, B/C Ratio, PBP, and BEP to evaluate the feasibility of business. SWOT analysis in Subak Abian Ulian Murni based of matrix position was in quadrant I, which means Subak Abian Ulian Murni had the internal strength that can take to advantage of existing opportunities aggressively. The resulting strategy was Arabica coffee powder products introduced to the market with aggressive promotion and produce premium quality of Arabica coffee powder to support Kintamani as a tourist destination. Results of feasibility study analysis of financial aspects was feasible seen NPV Rp. 735.093.613, IRR are 40,7%, B/C Ratio are 1,074, PBP 2 years 8,4 month, and BEP while sales of 2.349,75 kg with supported by market and marketing aspects, technical and technological aspects, and aspects of management and human resources.
PENGARUH SUHU DAN LAMA DISTILASI TERHADAP RENDEMEN DAN KARAKTERISTIK DISTILAT ALKOHOL DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO. I Gusti Gde Satria Anggakara Putra; Ni Made Wartini; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study were to 1) determine the influence of temperature and time of distillation of the alcohol distillate characteristics of watery sweating, 2) obtain the temperature and time of distillation is capable to producing the best characteristics of the alcohol distillate of watery sweating. This study consist of two factors, using a randomized block design. The first factor was a time of distillation which consists of 4 levels, namely 15, 30, 45 and 60 minutes. The second factor was the temperature of distillation which consists of 2 levels namely 90±2°C and 100±2°C. The experiments are grouped into 2 groups based on the time of implementation, thus obtained 16 experimental units. Variables observed that the yield, alcohol content, pH, total acid and total dissolved solids. Temperature of 90±2°C and 15 minutes time of distillation was an appropriate treatment to produce alcohol from the watery sweating with the best characteristics that yield of 1.5 %, 30.99 % alcohol content, acidity (pH) 3.48, total acid 0.0307 meq NaOH/g and total dissolved solids 11.6 % Brix. Keywords: watery sweating, fermentation, distillation, alcohol.

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