JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI最新文献

{"title":"Penerapan Metode Kano Untuk Meningkatkan Kualitas Produk Dan Layanan Di Rumah Makan Baksoka","authors":"Alexander Sitanggang, A. S. Wiranatha, I. Satriawan","doi":"10.24843/jrma.2023.v11.i04.p03","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p03","url":null,"abstract":"mproving the quality of products and services is a major factor in increasing customer satisfaction. To be able to survive in competition with other restaurants, the Baksoka restaurant needs to improve the quality of its products and services. The purpose of this study is to apply the attributes of the Kano method which can affect the quality of the products and services provided by the Baksoka restaurant. This research was conducted by distributing 93 questionnaires to the customers of Baksoka restaurant. This research involved 13 attributes of product quality and 17 attributes of service quality. Data in this study was analyzed by using the Kano method, in which the attributes of product quality and service quality were calculated using the IBT and IWT formulas. For the product quality, the attribute of durability and high quality packaging got a value close to 1 (better), and the attribute of timely in completing the product got a value close to -1 (worse). For the service quality, the attribute of waiter is able to answer customer questions about available products got a value close to 1 (better), and the attribute of presentation and fast service got a value close to -1. \u0000Keywords : restaurant, product quality, service quality, customer satisfaction, Kano. \u0000Peningkatan kualitas produk dan layanan merupakan faktor utama dalam meningkatkan kepuasan pelanggan. Untuk dapat bertahan dalam persaingan dengan rumah makan lain, pihak rumah makan Baksoka perlu melakukan peningkatan kualitas produk dan layanan. Tujuan dari penelitian ini adalah menenerapkan atribut-atribut metode kano yang dapat mempengaruhi kualitas produk dan pelayanan yang diberikan oleh rumah makan Baksoka. Penelitian ini dilakukan dengan menyebarkan 93 kuesioner kepada konsumen rumah makan Baksoka. Penelitian ini menggunakan 13 atribut kualitas produk dan 17 atribut kualitas layanan. Data pada penelitian ini diolah menggunakan metode kano, dimana analisis atribut kualitas produk dan kualitas pelayanan menggunakan rumus IBT dan IWT. Hasil penelitian menunjukan bahwa untuk kualitas produk, dimana atribut daya tahan kemasan berkualitas tinggi mendapat nilai yang mendekati angka 1 (baik), dan atribut tepat waktu dalam menyelesaikan produk mendapat nilai yang mendekati angka -1 (jelek). Untuk kualitas pelayanan, atribut pelayan mampu menjawab pertanyaan pelanggan mengenai produk yang tersedia mendapat nilai yang mendekati nilai 1 (baik), dan atribut penyajian dan pelayanan yang cepat mendapat nilai yang mendekati angka -1 (jelek). \u0000Kata kunci : rumah makan, kualitas produk, kualitas layanan, kepuasan konsumen, Kano.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"60 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sistem Dinamik Ketersediaan Tanaman Kelapa (Cocos nucifera) Penghasil Nira Sebagai Bahan Baku Arak Di Kabupaten Karangasem","authors":"Yakobus Jonathan Kristiyanta, Cokorda Anom Bayu Sadyasmara, D. A. A. Yuarini","doi":"10.24843/jrma.2023.v11.i04.p06","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p06","url":null,"abstract":"Sap/Neera is a clear liquid that comes from coconut buds that haven’t bloomed yet. Karangasem Regency is one of the regencies in the Bali Province. Farmers in Karangasaem Regency use coconut plants to produce nira for making Balinese Arak. The purpose of this research was to determine the variables that affect the availability of nira-producing coconut trees which are used as raws for making arak and to see the potential availability of arak in Karangasem Regency. This study used a system approach method, namely system dynamic simulation. The research consists of several stages namely: identifying problems, constructing conceptual models, composing input-output diagrams, model formulation by developing Causal Loop Diagrams (CLD) and transforming CLD into Stock Flow Diagrams (SFD), model validation and verification, model simulation, and create some scenarios. The simulation year used is 2011-2030. The results showed that 48 variables affected the availability of coconut trees. Based on the model simulation with current conditions, it is known that the potential for trees that produce nira is 452,432, but only 83,374 are managed by farmers. The amount of arak produced is 6,074,997 liters of the potential 28,952,141 liters that should have been produced. Model simulation with scenario-2 (optimistic) shows that in 2030 farmers will be able to manage 248.306 trees from a potential of 440,688 so that 17,510,331 liters of arak will be produced from a potential of 28,871,512 liters. This research potentially provides an overview for developing sustainable management of Balinese Arak, especially in Karangasem Regency. \u0000Keywords : Coconut Tree, Sap/Neera, Arack, System Dynamic \u0000Nira adalah cairan bening yang berasal dari bunga kelapa yang tunasnya belum terbuka. Kabupaten Karangasem adalah salah satu kabupaten yang ada di Provinsi Bali. Petani di Kabupaten Karangasaem memanfaatkan tanaman kelapa untuk menghasilkan nira sebagai bahan baku pembuatan Arak Bali. Penelitian ini bertujuan untuk mengetahui variabel yang mempengaruhi ketersediaan tanaman kelapa penghasil nira yang digunakan sebagai bahan baku arak serta untuk melihat potensi ketersediaan arak di Kabupaten Karangasem. Penelitian ini menggunakan metode pendekatan sistem yaitu simulasi sistem dinamik. Tahapan penelitian dimulai dengan identifikasi permasahalan, membangun model konseptual, menyusun diagram input-output, formulasi model dengan menyusun Causal Loop Diagram (CLD) dan mentranformasi CLD menjadi Stock Flow Diagram (SFD), validasi dan verifikasi model, simulasi model, dan menyusun beberapa skenario model. Tahun simulasi model yang digunakan adalah mulai tahun 2011-2030. Hasil penelitian menunjukkan bahwa terdapat 48 variabel yang mempengaruhi ketersediaan tanaman kelapa. Berdasarkan simulasi model dengan kondisi saat ini diketahui bahwa potensi tanaman yang menghasilkan nira adalah sebanyak 452.432 pohon, namun hanya sebanyak 83.374 pohon baru dikelola oleh petani. Arak yang dihasilkan ada","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138953281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peramalan Permintaan Dan Pengendalian Persediaan Produk Daging Babi Beku Di PT. XYZ","authors":"Ni Nyoman Dian Luswiantini, I. Yoga, I. Triani","doi":"10.24843/jrma.2023.v11.i04.p15","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p15","url":null,"abstract":"ZYX is a distributor of frozen pork. Various product types, high product demand, resulting in inventory shortages and order delays. This study aims to classify products based on usage and cost levels using the ABC method, obtaining the best forecasting method from the time series method, obtaining the optimal order quantity using the Economic Order Quantity method, as well as sensitivity analysis of the optimal quantity for classified A products. five types of products are included in class A, namely: pork belly skin on, pork belly skin off, pork leg boneless, pork neck, and pork shoulder. The best demand forecasting results with exponential smoothing method for pork belly skin on, pork belly skin off, and pork shoulder products, as well as the linear trend line model method for pork leg boneless and pork neck. The percentage of savings on total inventory costs is 13 percent to 60 percent. The results of the sensitivity analysis show that the input cost of storage is the most sensitive to changes in the optimal order value. The application of some of these methods can provide sufficient raw materials and avoid shortages of inventory so that there are no delays in orders, and can improve cost efficiency \u0000Keywords : Abc analysis, eoq, sensitivity, inventory, forecasting \u0000XYZ merupakan distributor daging babi beku. Jenis produk beragam, permintaan produk yang tinggi, mengakibatkan terjadinya kekurangan persediaan dan penundaan pesanan. Penelitian ini bertujuan untuk mengklasifikasikan produk berdasarkan tingkat pemakaian dan biaya dengan metode ABC, memperoleh metode peramalan terbaik dari metode time series, memperoleh kuantitas pemesanan optimal dengan metode economic order quantity, serta analisis sensitivitas terhadap kuantitas optimal pada produk terklasifikasi A. Hasil penelitian menunjukkan bahwa 5 jenis produk masuk ke dalam kelas A yaitu: pork belly skin on, pork belly skin off, pork leg boneless, pork neck, dan pork shoulder. Hasil peramalan permintaan terbaik dengan metode exponential smoothing pada produk pork belly skin on, pork belly skin off, dan pork shoulder, serta metode linear trend line model untuk pork leg boneless dan pork neck. Hasil persetase penghematan terhadap total biaya persediaan 13 persen sampai 60 persen. Hasil analisis sensitivitas menunjukkan input biaya simpan paling sensitif terhadap perubahan nilai pemesanan optimal. Penerapan beberapa metode ini dapat, menyediakan bahan baku yang cukup dan tidak terjadinya kekurangan persediaan sehingga tidak terjadinya penundaan pesanan, serta dapat meningkatkan efisiensi biaya. \u0000Kata kunci : Analisis abc, eoq, sensitivitas, persediaan, peramalan","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"43 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138948845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aplikasi Commodity System Assessment Method dalam Distribusi Sawi Putih (Brassica pekinensia L) dari Petani Di Baturiti Ke Pengecer Di Denpasar","authors":"Markus Adrian Tampubolon, Bambang Admadi Harsojuwono, A. D. Anggreni","doi":"10.24843/jrma.2023.v11.i04.p08","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p08","url":null,"abstract":"Napa cabbage is the fourth largest horticultural production in Bali. The potential for chicory, which is quite large, is needed by the community, which has problems that are easily damaged after harvesting and line distribution.This study aims to 1) determine the line distribution and the types line distribution of napa cabbage, 2) determine the system, the subjects, and postharvest handling of napa cabbage 3) calculating the impact of post-harvest handling of napa cabbage during distribution towards post-harvest activities from farmers in Baturiti District to retailers in Denpasar. The snowball sampling method was used to find out the types and distribution line of napa cabbage, and to analyze the system and the impact of post-harvest on each distribution lines the Commodity System Assessment Method was used with surveys and interviews directly to stakeholders. The results showed that there are four distribution lines of napa cabbage from farmers in Baturiti Distric to retailers in Denpasar, namely line 1) farmers to retailers, 2) farmers to collectors and then to retailers, 3) farmers to whosalers then to suppliers, 4) farmers to collectors then to suppliers. Post-harvest handling during the distribution includes sorting and cleaning, grading, weighing, packaging, distribution, display, and storage. The impact of handling on postharvest losses on the sorting stage at the farmer level is 10,25 percent (significant), collectors 11,42 percent (significant), wholesalers 3,16 percent (not significant), suppliers 4,55 percent (not significant) and retailers 10,68 percent (significant). \u0000 Keywords : napa cabbage, distribution chain, CSAM, farmer of Baturiti, retailer of Denpasar \u0000Sawi putih merupakan urutan ke-empat produksi hortikultura terbesar di Bali. Potensi sawi putih yang cukup besar dibutuhkan oleh masyarakat mempunyai kendala yang mudah rusak pasca pemanenannya dan saat distribusi. Tujuan dari penelitian ini untuk 1) mengetahui jenis dan jumlah jalur distribusi sawi putih 2) menentukan sistem, pelaku, dan penanganan pascapanen sawi putih 3) menghitung dampak penanganan pascapanen sawi putih selama pendistribusian mulai dari tingkat petani di Kecamatan Baturiti hingga ke pengecer di Denpasar. Metode snowball sampling digunakan untuk mengetahui tipe dan jalur distribusi sawi putih, dan untuk menganalisis sistem dan dampak penanganan pada setiap jalur distribusi digunakan Commodity System Assessment Method dengan cara survei dan wawancara langsung ke stakeholder. Didapat hasil penelitian yaitu terdapat empat jalur distribusi sawi putih dari petani di Kecamatan Baturiti hingga ke pengecer di Denpasar yaitu, 1) petani ke pengecer, 2) petani ke pengepul lalu ke pengecer, 3) petani ke pedagang besar lalu ke supplier, 4) petani ke pengepul lalu ke supplier. Penanganan pascapanen selama jalur distribusi meliputi sortasi dan pembersihan, grading, penimbangan, pengemasan, pendistribusian, pemajangan, dan penyimpanan. Dampak penanganan terhadap kehilanga","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"41 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Brand Switching Penggunaan Aplikasi Food Delivery Order Online dengan Menggunakan Metode Rantai Markov oleh Mahasiswa Univeristas Udayana Di Jimbaran Bali","authors":"Frida M. R. Siahaan, A. S. Wiranatha, I. M. M. Wijaya","doi":"10.24843/jrma.2023.v11.i04.p05","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p05","url":null,"abstract":"Online food delivery orders are a means of connecting consumers with online culinary businesses. This study aims to determine the characteristics of consumers, especially Unud students who live in the Udayana University Jimbaran Bali campus environment who use online food delivery orders, and analyzing the possibility of brand switching from several online food delivery order platforms used in the next five years, as well as predicting a market share balance that will occur in the long term. The data used in this study is primary data collected by distributing questionnaires to 100 students as respondents. Analysis of brand switching and market share balance using the Markov Chain method with the help of QM 5.3 for Windows software. The results showed that characteristics of student respondents who became online food delivery order customers were dominated by women aged around 21-23 years, and amount of expenditure to buy food and drinks online was around IDR 500,000-IDR 1,000,000/month. with an average of 2- 3 orders/week. The reason for respondents using food delivery services is practicality ordering food, and taking advantage of existing promotions. Respondents found information about the platform from social media advertisements. The market share of the online food delivery order platform in first period is known to be Gofood leading with a market share of 43%, Grabfood (17%) Shopeefood (38%) and other platforms (2%). second period there will be a decrease from Gofood to 40.88%, Grabfood (15.76%) and an increase on the Shopeefood platform to 40.36% and other brands (3%). In third period and onwards there will be changes the market share of each platform, and in fifth period Gofood's market share will drop to 40.26%, Grabfood (15.01%), but Shopeefood will increase to 41.70% and other brands ( 3.03%). The equilibrium point is predicted to be reached in the 71st period, with Gofood's market share of 41.0%, Grabfood (15.4%), Shopeefood (42.5%) and other platforms (3.1%). \u0000 Keywords: Brand Switching, Markov Chain, Gofood, Grabfood, Shopefood \u0000 Food delivery order online merupakan sarana penghubung konsumen dengan usaha kuliner secara online. Penelitian ini bertujuan untuk mengetahui karakteristik konsumen khususnya mahasiswa Universitas Udayana yang tinggal di lingkungan kampus Universitas Udayana Jimbaran Bali pengguna food delivery order online, dan menganalisis kemungkinan terjadinya brand switching dari beberapa platform food delivery order online yang digunakan dalam lima tahun kedepan, serta memprediksi terjadinya keseimbangan pangsa pasar yang terjadi dalam jangka panjang. Data yang digunakan dalam penelitian ini adalah data primer yang dikumpulkan melalui penyebaran kuesioner kepada 100 mahasiswa sebagai responden. Analisis brand switching dan keseimbangan pangsa pasar menggunakan metode Rantai Markov (markov chain) dengan bantuan software QM 5.3 for Windows. Hasil penelitian menunjukkan karakteristik responden mahasiswa menjadi pelanggan","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"14 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kepuasan Konsumen Sebagai Variabel Mediasi Hubungan Influencer Dan Kualitas Produk Terhadap Minat Beli Ulang Tender Care Protecting Balm","authors":"Gek Nanda Putri Dana Asih, I Ketut Satriawan, Lutfi Suhendra","doi":"10.24843/jrma.2023.v11.i03.p08","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i03.p08","url":null,"abstract":"Various kinds of lip care brands circulating in Indonesia make companies have to be able to compete and keep up with the times so that these products continue to be in demand by consumers. The purpose of this study was to determine the influence of influencers and product quality on the intention to repurchase Tender Care Protecting Balm through consumer satisfaction. Sampling was done by purposive sampling method and data collection was done by distributing questionnaires to 85 respondents. Data analysis was performed using the structural equation modeling (SEM) method. The results showed that consumer satisfaction as a mediating variable was influenced by influencers with an influence of 0.9%, product quality with a direct influence of 88.3%. Repurchase intention is influenced by influencers with an influence of 36%, product quality with a direct influence of 26.8%, consumer satisfaction with a direct influence of 32.4%. Consumer satisfaction has no effect on repurchase intention so that consumer satisfaction cannot mediate the effect of influencers and product quality on repurchasing intention of Tender Care Protecting Balm. Allegedly because there are other factors, namely price discounts that affect more interest in repurchasing.
 Keywords: Influencers, Consumer Satisfaction, Product Quality, Repurchase Intention, Lip Balm.
 Berbagai macam merek perawatan bibir yang beredar di Indonesia membuat perusahaan harus dapat bersaing dan mengikuti perkembangan jaman agar produk tersebut terus diminati oleh konsumen. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh influencer dan kualitas produk terhadap minat beli ulang Tender Care Protecting Balm melalui kepuasan konsumen. Pengambilan sampel dilakukan dengan metode purposive sampling dan pengumpulan data dilakukan dengan penyebaran kuesioner kepada 85 responden. Analisis data dilakukan dengan metode structural equation modeling (SEM). Hasil penelitian menunjukkan bahwa kepuasan konsumen sebagai variabel mediasi dipengaruhi oleh influencer dengan pengaruh sebesar 0,9%, kualitas produk dengan pengaruh langsung sebesar 88,3%. Minat beli ulang dipengaruhi oleh influencer dengan pengaruh sebesar 36%, kualitas produk dengan pengaruh langsung sebesar 26,8%, kepuasan konsumen dengan pengaruh langsung sebesar 32,4%. Kepuasan konsumen tidak berpengaruh terhadap minat beli ulang sehingga kepuasan konsumen tidak dapat memediasi pengaruh influencer dan kualitas produk terhadap minat beli ulang Tender Care Protecting Balm. Diduga karena ada faktor lain yaitu diskon harga yang lebih mempengaruhi minat beli ulang.
 Keywords: influencer, kepuasan konsumen, kualitas produk, minat beli ulang, pelembab bibir","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"146 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136238389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Karakteristik Mikroemulsi Minyak Atsiri Sirih (Piper betle L) Pada Lama Pengadukan Dan Suhu","authors":"I Putu Eka Juliantara, Lutfi Suhendra, Anak Agung Made Dewi Anggreni","doi":"10.24843/jrma.2023.v11.i03.p02","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i03.p02","url":null,"abstract":"The betel plant (Piper betle L) is a plant that has the ability as an antifungal, antimicrobial and antioxidant. In order to make betel essential oil more efficient to use, betel essential oil is made into a microemulsion. The purpose of this study was to determine the effect of stirring time and temperature on the characteristics of betel essential oil microemulsions and to determine the best stirring time and temperature to produce betel essential oil microemulsion characteristics. This experiment used a randomized block design (RBD) using two factors, namely mixing time and temperature. The stirring time consists of 3 levels, namely 4, 6 and 8 minutes and the temperature consists of 3 levels, namely 60°C, 65°C and 70°C. The resulting data were analyzed using analysis of variance, if there were differences it was continued with the BNJ test. The results showed that the duration of stirring, temperature, and interactions between particles had a very significant effect on the value of the turbidity index on the stability of the betel essential oil microemulsion to pH and dilution of 1:1 to 1:99. And did not affect the turbidity index value of betel essential oil microemulsion, betel essential oil microemulsion turbidity index to centrifugation, and the turbidity index value on betel essential oil microemulsion stability against pH and 1:9 dilution. Stirring time of 8 minutes and temperature of 65°C is the best treatment for making betel nut essential oil microemulsion with microemulsion characteristics that have a transparent appearance, turbidity index values before and after centrifugation are 0.390 ± 0.031 and 0.343 ± 0.059, particle size is 23.1 nm ± 4.6 nm, and the largest droplet size is 22.8 nm. Betel essential oil microemulsion was stable for 8 weeks of storage. Based on the regression equation of the betel essential oil microemulsion to achieve a turbidity index value below 1% is 34 weeks or 8.5 months.
 Keywords : Stirring time, Microemulsion, Piper betle L, Temperature
 Tumbuhan sirih (Piper betle L) merupakan salah satu tanaman yang mempunyai kemampuan sebagai antifungi, antimikroba dan antioksidan. Agar minyak atsiri sirih lebih efisien untuk digunakan maka minyak atisiri sirih dibuat menjadi mikroemulsi. Adapun tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama pengadukan dan suhu terhadap karakteristik mikroemulsi minyak atsiri sirih dan menentukan lama pengadukan dan suhu terbaik untuk menghasilkan 
 karakteristik mikroemulsi minyak atsiri sirih. Percobaan ini menggunakan Rancangan Acak Kelompok (RAK) menggunakan dua faktor yaitu lama pengadukan dan suhu. Lama pengadukan terdiri atas 3 level yaitu 4, 6 dan 8 menit dan suhu terdiri atas 3 level yaitu 60°C, 65°C dan 70°C. Data yang dihasilkan dianalisis menggunakan analisis varian, bila ada perbedaan dilanjutkan dengan uji BNJ. Pada hasil penelitian menunjukkan bahwa Lama pengadukan, suhu, dan interaksi antar partikel berpengaruh sangat nyata terhadap ni","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136238227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Karakteristik Minuman Sari Buah Salak (Salacca zalacca) Terfermentasi","authors":"Ni Made Ratih Despianti, Ida Bagus Wayan Gunam, Ni Made Wartini","doi":"10.24843/jrma.2023.v11.i03.p06","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i03.p06","url":null,"abstract":"Salak is a climactic patterned fruit with a shelf life of only 10 days and a post-harvest milk rate of 30%. Therefore, to avoid damage, one way is to process it into fermented salak juice. This study used a Group Randomized Design (RAK) with two factors. The first is the microbial type, Saccharomyces cerevisiae ATCC9763 and the R5I3 isolates, while the second is the microbial cell concentration: 0%, 5%, 10%, and 15% (v/v). The parameters observed include reduced sugar levels, pH, total dissolved solids (TPT), total acidity, alcohol levels, and sensory evaluation. This study aims to evaluate the effect of yeast type and concentration on the quality of fermented salicylic sari. Research results show that the combination of R5I3 yeast use at 10% cell concentration (v/v) results in the best quality fermented salak cider product. Sensory evaluation shows that the product has a taste and aroma that is judged to be between somewhat like and like, with overall acceptance also within the same range. Characteristics of fermented salicylic sari include a reduced sugar content of 0.035–0.054, a total dissolved solid of 3.05% Brix, a pH of 3.60–0.42, and a total acid content of 1.152%. This discovery provides insight into the optimal type and concentration of yeast to produce high-quality fermented salak juice. Thus, this fermented salak sari can be an attractive and economically valuable alternative to using salak that is vulnerable to damage and has a limited shelf life.
 Keywords: Microbes, isolate R5I3, S. cerevisiae ATCC 9763, salak fruit juice, fermentation.
 
 Salak adalah buah berpola klimakterik dengan masa simpan hanya 10 hari dan tingkat susut pasca panen mencapai 30%. Oleh karena itu, untuk menghindari kerusakan, salah satu cara yang digunakan adalah mengolahnya menjadi minuman sari buah salak terfermentasi. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor pertama adalah jenis mikroba, yaitu Saccharomyces cerevisiae ATCC9763 dan isolat R5I3, sedangkan faktor kedua adalah konsentrasi sel mikroba, yaitu: 0%, 5%, 10%, dan 15% (v/v). Parameter yang diamati meliputi kadar gula reduksi, pH, total padatan terlarut (TPT), total asam, kadar alkohol, dan evaluasi sensoris. Penelitian ini bertujuan untuk mengevaluasi pengaruh jenis dan konsentrasi khamir terhadap kualitas minuman sari buah salak terfermentasi. Hasil penelitian menunjukkan bahwa kombinasi penggunaan khamir R5I3 pada konsentrasi sel 10% (v/v) menghasilkan produk sari buah salak terfermentasi dengan kualitas terbaik. Evaluasi sensoris menunjukkan bahwa produk ini memiliki rasa dan aroma yang dinilai antara agak suka dan suka, dengan penerimaan keseluruhan juga dalam kisaran yang sama. Karakteristik minuman sari buah salak terfermentasi ini mencakup kadar gula reduksi sebesar 0,035±0,054, total padatan terlarut sebesar 3,05% Brix, pH sebesar 3,60±0,42, dan total asam sebesar 1,152%. Penemuan ini memberikan wawasan tentang jenis dan konsentrasi kha","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136238226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Strategi Peningkatan Kualitas Produk Rumah Makan Babi Guling Men Janji Di Tabanan","authors":"Ni Made Yuli Widra Yanti, Dewa Ayu Anom Yuarini, Agung Suryawan Wiranatha","doi":"10.24843/jrma.2023.v11.i03.p04","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i03.p04","url":null,"abstract":"In the year of 2019-2022 there was a decline in sales at the Men Janji suckling pig restaurant business by 25%. This was because there were several competitors of similar restaurants which are located on the same route as the Men Janji suckling pig restaurant. This research aims to determine the quality attributes of suckling pig rice product, determine the level of importance and consumer satisfaction, and provide strategy in improving product quality of Men Janji suckling pig restaurant. The analysis in this research used the quality function deployment (QFD) method. The results of the analysis show that there are 14 attributes of consumer importance with the highest importance value for the suckling pig taste attribute (4,38) and the lowest for the lawar chopped size. The highest satisfaction value for the product hygiene (3.88) and the lowest for the appearance lawar color (2.88). The strategy to improve product quality are priority improvements to the attributes of appearance lawar color, chili sauce taste, lawar chopped size, lawar taste, and the crispiness of suckling pig skin as well as improvement priorities on technical parameters are suckling pig storage, roast pork, rice storage, pork soup storage, and preparation of lawar ingredients.
 Keywords : Suckling pig, product quality, customer satisfaction, quality function deployment (QFD)
 Pada tahun 2019-2022 terjadi penurunan penjualan pada usaha rumah makan babi guling Men Janji sebesar 25%. Hal ini dikarenakan terdapat beberapa pesaing rumah makan sejenis yang terletak di jalur yang sama dengan rumah makan babi guling Men Janji. Tujuan dari penelitian ini yaitu untuk menentukan atribut mutu produk nasi babi guling, mengetahui tingkat kepentingan dan kepuasan konsumen, dan merumuskan strategi dalam meningkatkan kualitas produk rumah makan babi guling Men Janji. Analisis pada penelitian ini menggunakan metode quality function deployment (QFD). Hasil analisis menunjukkan bahwa terdapat 14 atribut kepentingan konsumen dengan nilai kepentingan tertinggi yaitu atribut cita rasa babi guling (4,38) dan terendah adalah atribut ukuran cacahan lawar (3,83). Kemudian untuk atribut yang memiliki nilai kepuasan tertinggi adalah kebersihan produk (3,88) dan terendah adalah tampilan warna lawar (2,88). Strategi peningkatan kualitas produk adalah prioritas perbaikan pada atribut tampilan warna lawar, cita rasa sambal, ukuran cacahan lawar, cita rasa lawar dan kerenyahan kulit babi guling serta prioritas perbaikan terhadap parameter teknis adalah pada penyimpanan babi guling, penggulingan babi, penyimpanan nasi, penyimpanan soto babi dan persiapan bahan lawar.
 Kata kunci : Babi guling, kualitas produk, kepuasan konsumen, quality function deployment (QFD)","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"158 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136238385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Produktivitas Produksi Keripik Tempe “Sagu” UD. Arya Putra Surabaya Dengan Menggunakan Metode Objective Matrix (OMAX)","authors":"Natasya Damariandini, Bambang Admadi Harsojuwono, I Ketut Satriawan","doi":"10.24843/jrma.2023.v11.i03.p12","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i03.p12","url":null,"abstract":"“Sago” tempeh chips are a soy-based snack. UD. Arya Putra is one of the “sago” tempeh chips producers in East Java. Productivity measurement is carried out as an effort to evaluate existing productivity within the company s that the company can develop optimal production targets. The Objective Matrix (OMAX) method is used to measure the productivity of UD. Arya Putra's “sago” tempeh chip production using 3 criteria, namely efficiency, effectiveness and inferential. The highest peak of productivity value of “sago” tempeh chips production by UD. Arya Putra was found in August 2022 with a productivity index value of 382.9 % and the lowest peak was found in July 2022 with a productivity index value of 197.6 %. Analysis of the productivity ratio of “sago ” tempeh chips from UD. Arya Putra who got the highest productivity value, namely ratio 2 (The total value of the product produced is compared to the total cost of LPG usage) worth 384.1 while the lowest productivity value was ratio 6 (Total hours of machine maintenance compared to the total hours of normal machine operation) worth 231 ,7. Proposals for improving productivity that can be given are reducing employee working hours to 191 hours, saving LPG gas to Rp. 5,020,062, optimizing the use of raw materials to Rp. 19,824,116 increasing the value of the products produced to Rp. 150,659,134 and optimizing machine working hours to 74 hours per month.
 Keywords: productivity, production, objective matrix (OMAX).
 Keripik tempe “sagu” merupakan makanan ringan berbahan dasar kedelai. UD. Arya Putra merupakan salah satu produsen keripik tempe ”sagu” di Jawa Timur. Pengukuran produktivitas dilakukan sebagai salah satu upaya untuk mengevaluasi produktivitas yang ada dalam perusahaan sehingga, perusahaan dapat menyusun capaian target produksi yang optimal. Metode Objective Matrix (OMAX) digunakan untuk mengukur produktivitas produksi keripik tempe “sagu” UD.Arya Putra dengan menggunakan 3 kriteria, yaitu efisiensi, efektivitas dan inferensial. Puncak tertinggi dari nilai produktivitas produksi keripik tempe ”sagu” UD. Arya Putra terdapat pada bulan Agustus 2022 dengan perolehan nilai indeks produktivitas sebesar 382,9 persen sedangkan, nilai teredah terdapat pada bulan Juli 2022 dengan nilai indeks produktivitas sebesar 168,3 persen. Analisis rasio produktivitas keripik tempe ”sagu” UD. Arya Putra yang mendapatkan nilai produktivitas tertinggi yaitu rasio 2 (Total nilai produk yang dihasilkan dibandingkan dengan total biaya penggunaan LPG) senilai 384,1 sedangkan nilai produktivitas terendah yaitu rasio 6 (Total jam perawatan mesin dibandingkan dengan total jam operasional mesin normal) senilai 231,7.Usulan perbaikan produktivitas yang dapat diberikan yaitu pengurangan jam kerja karyawan menjadi 191 jam, penghematan gas LPG menjadi Rp. 5.020.062, mengoptimalkan penggunaan bahan baku menjadi Rp. 19.824.116, menambah nilai produk yang dihasilkan menjadi Rp. 150.659.134 serta mengoptimalkan jam kerja ","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136238384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}