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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 9 Documents
 1 
Search results for , issue "Vol 6 No 1 (2018): Maret" : 9 Documents clear
ANALISIS BAURAN PEMASARAN DAN PELAYANAN YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN KONSUMEN DI STARBUCKS BEACHWALK MALL, BADUNG Nadya Kirana A; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.814 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p03

Abstract

The objectives of research were to determine the factors of marketing mix and service that influenc consumer purchase/buying decisions at Starbucks Beachwalk Mall in Badung and determine the dominant variables that represent every factors influencing purchasing decisions at Starbucks Beachwalk Mall in Badung. Data collection was conducted by distributing 72 questionnaires to the respondents. The data obtained was analyzed using factor analysis method. The results show that there were 8 factor by, namely factor 1 is formed by 4 variables: the accuracy of promotional targets, access, promotion quality, timely service with eigenvalue of 3.179. Factor 2 consists of 4 variables: attractive product appearance, attractive packaging, discount, accurate service with eigenvalue value of 2,296. Factor 3 is formed by 3 variables: proper time of promotion, affordability, spacious parking lot, safe and comfortable with an eigenvalue value of 1.760. Factor 4 is formed by 2 variables: price equilibrium with product quality, business location can be seen clearly from normal distance with eigenvalue value of 1.449. Factor 5 is formed by 2 variables: the existence of other support services, ease of service with eigenvalue value of 1.416. Factor 6 is formed by 2 variables: good taste of coffee, specialty coffee products with eigenvalue value of 1.173. Factor 7 is formed by 2 variables: promotion quantity, polite and friendly service with eigenvalue value of 1.078. Factor 8 is formed by 2 variables: convenience of getting service, promotion of sales through promotion media with value eigenvalue equal to 1,000 Keywords: Factor analysis, marketing mix, purchase decisions, starbucks coffee
KARAKTERISTIK PAPAN PARTIKEL KULIT BUAH KAKAO (Theobroma cacao L.) PADA VARIASI KONSENTRASI PEREKAT POLYVINYL ACETATE I Gusti Made Teddy Pradana; Bambang Admadi Harsojuwono; Amna Hartiati
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 (343.076 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p08

Abstract

The aims of this study were to know the characteristic of particle board cocoa-pod husk on variation of polyvinyl acetate (PVAc) adhesive concentration, and to have the best concentration polyvinyl acetate adhesive in particle board from cocoa-pod husk. The experiments in this study used a single factor with regression analysis. The factors are the concentration of polyvinyl acetate adhesive, that is 35%, 37.5%, 40%, 42.5%, 45% dan 47.5%. The fisis test results showed that concentration of polyvinyl acetate adhesive had upward trend on density and downward trend on moisture content, water absorption, and thickness swelling. The mechanical test result showed that concentration of polyvinyl acetate adhesive on concentration 47.5% had the best treatment. The best treatmest of particle board from cocoa-pod husk is made by used 47.5% polyvinyl acetate adhesive with density 0.48 g/cm3, moisture content 8,64%, water absorption 155.85%, thickness swelling 13.34% in fisis test and with MOE 44.07 kg/cm2, MOR 1.38 kg/cm2 and compressive strength parallel 2.36 kg/cm2 in mechanical test. Key words: particle board, cocoa-pod husk, polyvinyl acetate
STRATEGI PENGEMBANGAN USAHA PRODUK TEH CELUP ROSELA (Hibiscus sabdariffa L.) UD. BALI GENDIS, KLUNGKUNG Tamara Isabela; Sri Mulyani; 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 (428.874 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p04

Abstract

This study aims to identify the internal and external factors, analyzing alternative strategy, and recommends priority strategy. This research using matrix IFE, EFE, SWOT, IE and TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution). The results show that the company has 5 strengths, 6 weaknesses, 4 opportunities and 4 threats in this business. The results showed that the value of internal factor evaluation (IFE) was 3,350 and external factor evaluation (EFE) was 3,063. This value indicated a strong position. In the matrix Internal-External (IE) strategy that must be done was to grow and develop a strategy, which consists an intensive strategies (market penetration, market development and product development) and integrative strategies (backward integration, forward integration, and horizontal integration. Based on SWOT analysis there are 7 alternative strategies that can be recommended to develop UD. Bali Gendis. The result of strategy ranking analysis is promoting periodically and socializing the benefits of rosela tea actively to introduce more products to the public. Keywords:industrial development strategy, UD. Bali gendis , rosela tea, SWOT, TOPSIS
Cover dan Daftar Isi Vol. 6 No. 1 Maret 2018 Admin JRMA
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 (71.74 KB)

Abstract

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.453 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p06

Abstract

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
EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI Freddy Marthin Putra Simangunsong; Sri Mulyani; Amna Hartiati
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 (522.045 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p02

Abstract

This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had an effect on the spread, viscosity, adhesiveness, pH of cream at 6 weeks, but had no effect on antioxidant activity. During the storage of the cream remains homogeneous and does increase the separation of cream (F = 1), there is an increase in dissolved power and pH but the adhesion, viscosity, and antioxidant activity decreases. The best results are the first formulation (F1) characteristics: homogeneous creams and no separation (F = 1), 4,08 cm spread, 40.758 cp viscosity, 16.2 seconds adhesiveness, IC50 antioxidant activity: 48.39 ?g / mL and pH 8.17. Keywords: turmeric extract, stability, cream, formulation, antioxidants, IC50
APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD DALAM DISTRIBUSI JAGUNG (Zea mays) DARI PETANI DI KECAMATAN KLUNGKUNG KE PENGECER Pande Made Kerta Indra Yoga; Bambang Admadi Harsojuwono; I.G.A Lani Triani
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 (415.525 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p07

Abstract

The purpose of this research was to determine the number of distribution corn (Zea mays), the type of distribution and postharvest handling of corn, and the impact of postharvest losses and the value of the damage of farmers to retailers Klungkung district. The method used in this research is survey method with the application of the Commodity Systems Assessment Method in the form of questionnaires distributed to farmers, collectors, wholesalers, suppliers and retailers of corn. In the distribution of corn, there are four lines, namely, lanes I farmers retailers, lane II farmers collectors retailers, lane III farmers collectors wholesalers retailers, lines IV farmers collectors wholesalers suppliers supermarkets. Post-harvest handling at the farm level include harvesting, sorting and cleaning, packaging and transportation. Post-harvest handling at the level of collectors, and wholesalers include weighing, sorting, and transporting, postharvest handling at the retail level covering inspection, packaging, and display, postharvest handling at the level of suppliers includes weighing, sorting, packaging and transportation, postharvest handling level includes supermarkets weighing, inspection, and display. Impact on corn postharvest losses at the farm level, namely the harvest reached 7% (significant), at the level of the collectors in the transport process is reached 2.68% (not significant), at the level of big traders when transporting reached 3.8% (not significant), at the retail level in sorting reached 2.38% (not significant), in the sorting supplier level of 11.8% (significant). Keyword : Distribution line, postharvest, corn, CSAM
KARAKTERISTIK BUBUK ALGA COKLAT (Sargassum polycystum) PADA PERLAKUAN UKURAN BAHAN DAN SUHU PENGERINGAN Shenni Maulina; Lutfi Suhendra; Ida Bagus Wayan Gunam
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 (496.356 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p01

Abstract

One of the natural resources found in the sea and can be utilized is Sargassum polycystum. Sargassum polycystum has a pigment content one of which is fucosantin. Fucosantin can be utilized the field of health is as antioxidant. In addition, fucosantin is the most dominant brown and carotenoid dye present that can be used as natural dyes. The aim of this research were to know the effect of size pieces and drying temperature on the color quality and antioxidant of brown algae powder and to determine the best size pieces and drying temperature to obtain color quality and antioxidant of brown algae powder. The experiment in this study uses factorial Randomized Block Design (RBD) with two factors treatment, the first factor is the size pieces of 3 levels 2 cm x 0.5 cm, 3 cm x 0.5 cm, 4 cm x 0.5 cm and the second factor is the temperature of the drying 3 levels 40±2°C, 45±2°C, 50±2°C. The result showed that the size pieces effect on total phenol and antioxidant capacity of brown algae powder. The temperature of the drying effect on water content, total phenolic and antioxidant capacity of brown algae powder. The size pieces and temperature of the drying not effect on intensity of color (L* a* b*). The result of this research showed that pieces size 4 cm x 0.5 cm and temperature of drying 45±2°C produce the best characteristics water content 12.86±8.83%, total phenolic 12.86±4.5 GAE/100g, antioxidant capacity 26.36±0.15 GAEAC/100g, intensity of brightness (L) 7.72±0.45, intensity of redness (a) -7.02±0.02, yellowish intensity (b) 40.88±0.77 Key words: Sargassum polycystum, Antioxidans Capacity, Total Phenol, Intensity of Color.
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.

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