JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI最新文献

{"title":"Pengaruh Kecepatan Dan Lama Pengadukan Terhadap Karakteristik Mikroemulsi Minyak Atsiri Cengkeh (Syzygium aromaticum)","authors":"I. Pratama, Lutfi Suhendra, N. Wartini","doi":"10.24843/jrma.2023.v11.i02.p08","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p08","url":null,"abstract":"The main product of the clove plant (Syzygium aromaticum) is essential oil. Clove oil has the advantage of being able to inhibit the growth of Staphylococcus aureus compared to other essential oils containing eugenol. The nature of essential oils is volatile so that in this study clove oil was made in the form of microemulsions because microemulsions are thermodynamically stable, transparent and have low viscosity. The characteristics of the microemulsion are influenced by several factors including the duration of stirring and the speed of stirring. The purpose of this study was to determine the effect of speed and duration of stirring on the characteristics of clove essential oil microemulsions and to determine the best speed and duration of stirring to produce the characteristics of clove essential oil microemulsions. This experiment used a randomized block design with two factors, namely speed and duration of stirring. Stirring was carried out for 4, 6 and 8 minutes and the stirring speed was 600, 700, 800 and 900 rpm. Data were analyzed for variance using excel, if there was an effect of treatment on the observed variables, the analysis was continued with the BNJ Test. The results showed that the combination of speed and duration of stirring had an effect on the characteristics of the resulting microemulsion. A speed of 600 rpm and a stirring time of 4 minutes was the best treatment for making clove essential oil microemulsions with the smallest turbidity index values after 24 hours of incubation and after centrifugation, namely 0.449 ± 0.026% and 0.473 ± 0.047%. Clove essential oil microemulsion particle size was 11.3 ± 2.5 nm. Clove essential oil microemulsion was stable for 8 weeks of storage. \u0000Keywords : Microemulsion, essential oil, stirring speed, stirring time, Syzygium aromaticum. \u0000Produk utama tanaman cengkeh (Syzygium aromaticum) ialah minyak atsiri. Minyak cengkeh memiliki keunggulan yaitu kemampuan menghambat pertumbuhan bakteri Staphylococcus aureus dibanding dengan minyak atsiri yang mengandung eugenol lainnya. Sifat dari minyak atsiri mudah menguap sehingga pada penelitian ini minyak cengkeh dibuat dalam bentuk mikroemulsi sebab mikroemulsi secara termodinamika bersifat stabil, transparan, dan viskositasnya rendah. Karakteristik mikroemulsi dipengaruhi oleh beberapa faktor diantaranya lama pengadukan dan kecepatan pengadukan. Adapun tujuan dari penelitian ini adalah mengetahui pengaruh kecepatan dan lama pengadukan terhadap karakteristik mikroemulsi minyak atsiri cengkeh dan menentukan kecepatan dan lama pengadukan terbaik untuk menghasilkan karakteristik mikroemulsi minyak atsiri cengkeh. Percobaan ini menggunakan Rancangan Acak Kelompok dengan dua faktor yaitu kecepatan dan lama pengadukan. Pengadukan dilakukan selama 4, 6 dan 8 menit dan kecepatan pengadukan 600, 700, 800, dan 900 rpm. Data dianalisis varian menggunakan excel, apabila ada pengaruh perlakuan terhadap variabel yang diamati, analisis dilanjutkan dengan Uji BNJ.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"394 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80315333","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":"Pengaruh Rasio Campuran Surfaktan dan Rasio Campuran Surfaktan Dengan Minyak Atsiri Kenanga (Cananga odorata) Terhadap Karakteristik Mikroemulsi Sebagai Body Mist","authors":"Mira Ardhaning Swari, Lutfi Suhendra, L. P. Wrasiati","doi":"10.24843/jrma.2023.v11.i02.p02","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p02","url":null,"abstract":"\u0000ABSTRACT: This study aims to determine the effect of the formulation of the surfactant mixture ratio Tween 80: Tween 20: Span 80 on the characteristics of the microemulsion of ylang ylang essential oil as a body mist, determine the appropriate ratio of the surfactant mixture of Tween 80: Tween 20: Span 80 on the characteristics of the best ylang essential oil microemulsion as body mist, and determine the ratio of the mixture of surfactant and ylang essential oil microemulsion characteristics of the best ylang ylang essential oil as a body mist. This study used a completely randomized design with the factors being a mixture ratio of three surfactants Tween 20, Tween 80, and Span 80. The treatments used were 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75; 97:2.00:1.00; and 97:1,75:1,25. The best surfactant mixture ratio is the one with the smallest value. Data were analyzed using ANOVA, if there was a difference, the BNT test was continued. Treatment formulations the ratio of surfactant and ylang ylang essential oil was 90:10; 87.5:12.5; 85:15; 82.5:17.5; and 80:20. The best microemulsion is the one with the highest concentration of ylang ylang essential oil and has a transparent appearance. The best microemulsion was tested for stability against pH and dilution for 8 weeks, observations were made every 2 weeks, and the rate of damage was calculated using linear regression analysis. The results of this study indicate that the ratio of the surfactant mixture Tween 20: Tween 80: Span 80 has an effect on the microemulsion characteristics of ylang ylang essential oil as a body mist. The ratio of surfactant mixture in RS1 (2.75: 97: 0.25) was the best treatment for making ylang ylang essential oil microemulsion as a body mist with microemulsion characteristics that had a transparent appearance. The ratio of the mixture of surfactant and ylang essential oil in the SM4 treatment (82.5: 17.5) was the best treatment to make a microemulsion of ylang-ylang essential oil as a body mist with a turbidity index value (%) before and after centrifugation of 0.415 ± 0.098% and 0.248±0.053%, particle size 17.3±6.3 nm, the largest droplet size was 15.8 nm, a zeta potential value of 0.1mV and stable for 8 weeks of storage. \u0000 \u0000Keyword: microemulsion, ratio, surfactant, Cananga odorata \u0000  \u0000ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh formulasi rasio campuran surfaktan Tween 80: Tween 20: Span 80 terhadap karakteristik mikroemulsi minyak atsiri kenanga sebagai body mist, menentukan rasio campuran surfaktan Tween 80: Tween 20: Span 80 yang tepat terhadap karakteristik mikroemulsi minyak atsiri kenanga terbaik sebagai body mist, dan menentukan rasio campuran surfaktan dan minyak atsiri kenanga karakteristik mikroemulsi minyak atsiri kenanga terbaik sebagai body mist. Penelitian ini menggunakan Rancangan Acak Lengkap dengan faktor adalah rasio campuran tiga surfaktan Tween 20, Tween 80, dan Span 80. Perlakuan yang digunakan 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75;","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74385974","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":"Ketersediaan dan Pola Konsumsi Pangan Pokok Pada Rumah Tangga Petani di Desa Benu Kecamatan Takari Kabupaten Kupang","authors":"Fitriani Lekama, Wayan Nampa, Maria Fransiska Darlen","doi":"10.24843/jrma.2023.v11.i02.p10","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p10","url":null,"abstract":"Ketersediaan pangan pada tingkat rumah tangga menjadi salah satu indikator keberhasilan ketahanan pangan. Konsumsi pangan menjadi gambaran ketersediaan dan kemampuan rumah tangga untuk membeli dan memperoleh pangan. Tingginya ketersediaan pangan suatu daerah belum menjamin cukupnya ketersediaan pangan dalam rumah tangga. Masyarakat di lokasi penelitian memiliki tingkat gizi buruk sebanyak 9,3%, sehinga perlu diketahui bagaimana keersediaan dan pola konsumsi rumah tanggaPenelitian ini bertujuan untuk mengetahui ketersediaan dan pola konsumsi pangan, dengan mewawancarai 84 responden. Analisis data menggunakan persamaan kandungan kalori bahan makanan dan analisis pola pangan harapan. Hasil penelitian menunjukan rata-rata persediaan pangan pada rumah tangga petani mencapai 1.351 kg/tahun. Ketersediaan pangan untuk konsumsi termasuk dalam kategori cukup yaitu mencapai 533 hari/tahun. Namun demikian, dilihat dari sisi pola konsumsi petani belum beragam, terlihat dari capaian skor PPH  hanya 63,7 dari skor maksimal 100 yang harus dicapai untuk pola konsumsi yang ideal. Untuk konsumsi pangan yang mendekati skor PPH ideal ada pada kelompok padi-padian, dan kelompok buah/biji berlemak sedangkan skor PPH terendah pada kelompok Pangan Hewani. Hal ini menjunjukkan bahwa meskipun dari sisi ketersediaan dalam kondisi cukup, namun masih rendah dalam keberagaman pangan. Kondisi ini yang diduga menyebabkan meskipun ketersediaan sudah cukup memenuhi kebutuhan pangan dalam satu tahun, masih dijumpai kasus gizi buruk di lokasi penelitian. \u0000Kata Kunci : ketersediaan pangan, pola konsumsi, pola pangan harapan, gizi buruk, takari \u0000 ","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82712433","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":"mudah diperoleh dari alam. Penelitian ini dilakukan dengan membandingkan warna jaja samuhan yang diberi pewarna sintetis dan diberi pewarna alami dari daun suji, bunga gemitir, bunga telang dan bugenvil. Penelitian dilakukan di Desa Tunjuk, Kabupaten Tab","authors":"Adi Boy Hotmauli Munthe, Cokorda Anom Bayu Sadyasmara, Dewa Ayu Anom Yuariani","doi":"10.24843/jrma.2023.v11.i02.p07","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p07","url":null,"abstract":"mudah diperoleh dari alam. Penelitian ini dilakukan dengan membandingkan warna jaja samuhan yang diberi pewarna sintetis dan diberi pewarna alami dari daun suji, bunga gemitir, bunga telang dan bugenvil. Penelitian dilakukan di Desa Tunjuk, Kabupaten Tabanan. Hasil dari penelitian ini menyatakan bahwa nilai kecerahan (L), kemerahan (a) dan kekuningan (b) dari jaja samuhan dengan pewarna sintetis adalah (55,4± 0.1; 32,4± 0,2 dan 41.9± 0,2) nilai L, a dan b pada jaja samuhan dengan pewarna alamiah adalah (53,6± 0,3 ; 31,2± 0,1 dan 40,5± 0,2). Berdasarkan hasil tersebut dapat disimpulkan bahwa warna dengan bahan alamiah pada jaja samuhan mendekati warna dengan pewarna sintetis. Kata kunci : jaja samuhan, pewarna alamiah dan pewarna sinteti","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91218835","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":"Kajian Pengembangan Metode Ekstraksi Soxhletasi Terhadap Kadar Antioksidan Ekstrak Daun Matoa (Pomitea pinnata) Menggunakan Spektrofotometer UV VIS","authors":"Made Surya Pramana Mahardika, I. K. E. Wiratnyana Putera","doi":"10.24843/jrma.2023.v11.i02.p13","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p13","url":null,"abstract":"This study aims to examine the development of extraction methods for antioxidant capacity testing using a spectrophotometer on matoa leaf extract. The extraction method used is the soxhletation method. Factors that affect the extraction process with Soxhlet tools include extraction time and solvent concentration. The treatments used in this study were ethanol concentration (60%, 70%, 80% and 90%) and extraction time (3, 4, 5, and 6 hours), Determination of the best solvent concentration and extraction time was carried out by calculating the antioxidant content of the DPPHspectrophotometer method. The results showed that 70% ethanol concentration with extraction time for 4 hours was the best treatment that obtained antioxidant capacity of 5.54% with extract yield of 35.00%. The antioxidant capacity of matoa leaf extract obtained ranged from 3.15-5.54% with the yield value of matoa leaf extract obtained ranged from 19.36 - 35.00% which has color characteristics, namely the range of L* values of 13.39 to 20.44, the range of a* values ranging from - 3.62 to 0.43 and the range of b* values ranging from -7.50 to -3.31. The soxhletation method can be used as one of the extraction methods to obtain matoa leaf extract and the use of UV-VIS spectrophotometric method can also be used as one of the methods for testing the antioxidant capacity of matoa leaf extract. \u0000Keywords : matoa leaf, extraction, soxhletation device, solvent concentration, extraction time. \u0000Penelitian ini bertujuan untuk mengkaji pengembangan metode ekstraksi terhadap pengujian kapasitas antioksidan menggunakan alat spektrofotometer pada ekstrak daun matoa. Metode ekstraksi yang digunakan adalah metode soxhletasi. Faktor yang mempengaruhi proses ekstraksi dengan alat Soxhlet diantaranya waktu ekstraksi dan konsentrasi pelarut. Perlakuan yang digunakan dalam penelitian ini adalah konsentrasi etanol (60%,70%,80% dan 90%) dan waktu ekstraksi (3,4,5, dan 6 jam), Penentuan konsentrasi pelarut dan waktu ekstraksi terbaik dilakukan dengan perhitungan kadar antioksidan metode DPPH-spektrofotometer. Hasil penelitian menunjukkan bahwa konsentrasi etanol 70% dengan waktu ekstraksi selama 4 jam merupakan perlakuan terbaik yang memperoleh kapasitas antioksidan sebesar 5,54% dengan rendemen ekstrak sebesar 35,00%. Kapasitas antioksidan ekstrak daun matoa yang diperoleh berkisar antara 3,15-5,54% dengan nilai rendemen ekstrak daun matoa yang didapatkan berkisar antara 19,36 – 35,00% yang memiliki karakteristik warna yaitu kisaran nilai L* yaitu sebesar 13,39 hingga 20,44, Kisaran nilai a* berkisar antara -3,62 hingga 0,43 dan kisaran nilai b* berkisar antara-7,50 hingga -3,31. Metode soxhletasi dapat digunakan sebagai salah satu metode ekstraksi untuk mendapatkan ekstrak daun matoa dan penggunaan metode spektrofotometri UV-VIS juga dapat digunakan sebagai salah satu metode untuk pengujian kapasitas antioksidan ekstrak daun matoa. \u0000Kata kunci : alat soxhletasi, daun matoa, ekstraksi, konsentrasi pelarut","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"236 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80348269","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":"NALISIS NILAI TAMBAH KOPI BUBUK PRODUKSI CV. KOPI KAK DUKUH","authors":"Komang Eka, Dana Suputra, W. Gede, Sedana Yoga, G. Ayu, Lani Triani","doi":"10.24843/jrma.2023.v11.i02.p04","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p04","url":null,"abstract":"Provinsi Bali merupakan salah satu daerah penghasil kopi di Indonesia, dengan jumlah produksi sebanyak 15.649 ton. Terdapat tiga daerah penghasil kopi yang cukup besar di Provinsi Bali, yaitu Kabupaten Bangli dengan penghasil kopi sebanyak 2.173 ton yang sebagian besar berada di kecamatan Kintamani. Kabupaten Tabanan dengan penghasil kopi sebanyak 5.588 ton yang sebagian besar berada di kecamatan Pupuan. Kabupaten Buleleng menghasilkan kopi robusta 5.379 ton serta kopi arabika 1.114 ton, dimana sebagian besar berada di kecamatan Banjar dan Kubutambahan (Badan Pusat Statistik, 2021). Pembentukan nilai tambah sangat penting dalam pengolahan produk kopi karena dapat meningkatkan pendapatan bagi produsen. Nilai tambah adalah pertambahan nilai suatu produk karena adanya proses pengolahan, pengangkutan maupun penyimpanan dalam suatu produksi. CV. Kopi Kak Dukuh merupakan suatu industri rumah tangga yang bergerak dibidang industri kopi. Industri ini melakukan proses pengolahan biji kopi (green bean) hingga menjadi kopi bubuk. Proses pengolahan tersebut menghasilkan pertambahan nilai pada produk kopi sehingga dapat dilakukan perhitungan nilai tambah. Tujuan penelitian ini adalah mengetahui proses produksi dan nilai tambah dari biji kopi hingga kopi bubuk di CV. Kopi Kak Dukuh. Metode yang digunakan untuk menghitung nilai tambah produk kopi adalah metode Hayami. Hasil penelitian ini menunjukkan proses produksi kopi bubuk terdiri dari proses sortasi, timbang, sangrai, jeda I, giling, jeda II dan kemas. Kemudian untuk nilai tambah pada kopi robusta bubuk menghasilkan nilai tambah sebesar Rp. 16.197/kg dengan rasio sebesar 34% dan kopi blend menghasilkan nilai tambah sebesar Rp. 53.833/kg dengan rasio nilai tambah sebesar 46%.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83983953","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":"Efektivitas Desinfektan Larutan Pemutih (Bayclin) dalam Mencegah Mikroba Kontaminan pada Inkubator di Laboratorium Mikrobiologi","authors":"IGAA. Mirah Widiastiti, Ni Wayan Intan Afsari Dewi, A. Duniaji","doi":"10.24843/jrma.2023.v11.i02.p09","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p09","url":null,"abstract":"Kontaminan pada analisis mikrobiologi sering terjadi walaupun sudah dilakukan pengujian secara aseptis. Pengendalian pertumbuhan mikroorganisme bertujuan untuk membasmi mikroorganisme yang tidak diinginkan. Desinfektan yang dipergunakan yakni kombinasi larutan pemutih (bayclin) dengan alkohol merupakan bahan yang bekerja dengan inaktifasi enzim, denaturasi protein dan inaktivasi asam nukleat. Tujuan dari penelitian ini adalah untuk mengetahui efektivitas penggunaan disinfektan larutan pemutih (bayclin) dari berbagai konsentrasi dalam mencegah mikroba kontaminan pada inkubator di Laboratorium Mikrobiologi Pangan. Teknik pengumpulan data pada penelitian ini berupa eksperimen, hasil swab permukaan peralatan inkubator yang telah disemprotkan Alkohol 70% dilanjutkan dengan penyemprotan disinfektan larutan pemutih (bayclin) konsentrasi (0%, 5%, 10% dan 15%), kemudian dilakukan pengujian tingkat kontaminan mikroba dengan analisis total bakteri dan total kapang khamir menggunakan metode TPC (Total Plate Count) dengan pengulangan sebanyak 3 kali. Didapatkan hasil bahwa penyemprotan disinfektan larutan pemutih (bayclin) berpengaruh terhadap kuantitas total bakteri dan total kapang khamir yang diinkubasi pada peralatan inkubator dilaboratorioum mikrobiologi dengan kuantitas sel total bakteri tertinggi pada perlakuan kontrol (bayclin 0%) sebesar 3,7 CFU/cm2 dan terkecil sebesar 0 CFU/cm2 pada perlakuan konsentrasi bayclin 15% serta kuantittas sel total kapang kamir tertinggi pada perlakuan kontrol (bayclin 0%) sebesar 1,5 CFU/cm2 dan terkecil sebesar 0 CFU/ cm2 pada perlakuan konsentrasi bayclin 15%.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89860744","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 SWOT DAN PENERAPAN MODEL BISNIS KANVAS DALAM STRATEGI PENGEMBANGAN USAHA SPEED COFFEE, TEGALALANG, KABUPATEN GIANYAR","authors":"I. P. M. Parstya Saputra, I. Satriawan, Dewa Ayu Anom Yuarini","doi":"10.24843/jrma.2023.v11.i02.p12","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p12","url":null,"abstract":"Speed Coffee was established during the Covid-19 pandemic in March 2021. As a result of the dynamic challenges and increasing competition in the current economic recovery, Speed Coffee needs alternative strategies and business model mapping. This research aims to identify internal and external factors using SWOT analysis, formulate alternative strategies, and apply the canvas business model to support business development. The results showed that Speed Coffee is positioned in quadrant I, which supports aggressive strategies such as market penetration by expanding market share through marketing/promotion efforts, improving services to retain and attract new customers, and innovating in product development. In the canvas business model, several developments were made on the 9 elements, including adding culinary/coffee enthusiasts, tourists, and public figures (customer segments), providing coffee education (value propositions), partnering with nearby small and medium-sized enterprises, villas, or homestays to increase sales conversion and revenue (channels), providing discounts and coupons to increase customer purchases (customer relationships), recommending a consignment system to expand the marketing area (revenue streams), increasing the number of employees and conducting capacity building through training employees and developing the menu (key resources). In key activities, making and formulating written SOPs and conducting maximum work briefings and evaluations for employees. Joint venture activities include capital investment partnerships (key partnerships), budgeting and determining promotion costs and business development costs (cost structure). \u0000Keyword : SWOT Analysis, Business model canvas, Business development strategy, Speed coffee \u0000Speed Coffee telah didirikan pada bulan Maret 2021, saat itu juga bertepatan dengan adanya pandemic covid-19. Alternatif strategi dan pemetaan model bisnis merupakan tantangan dinamis yang harus dihadapi dan persaingan kompetitif pada masa pemulihan ekonomi saat ini. Tujuan dari penelitian ini adalah untuk merumuskan strategi alternative, identivikasi penyebab internal dan eksternal menggunakan analisis SWOT, serta penerapan model bisnis kanvas dalam menunjang pengembangan usaha. Hasil yang ditunjukan oleh penelitian adalah posisi Speed Coffee pada kuadran I yaitu inovasi dalam pengembangkan produk, menaikan level dalam pelayanna agar bertahan dan untuk menarik bagi pelanggan baru, meningkatkan dan meluaskan market share usaha pemasaran/promosi, mendukung strategi agresif melalui lingkup penetrasi pasar. Model bisnis kanvas telah mengembangkan 9 elemen, yaitu menambahkan pecinta kuliner/kopi, wisatawan, dan publik figur (customer segment), menyelenggarakan edukasi di bidang kopi (value propositions), mengadakan kerja sama dengan unit usaha/UMKM, Villa, atau homestay disekitarnya dalam meningkatkan konversi penjualan dan pendapatan (channels), melakukan pemberian diskon dan kupon untuk meningkatkan pembelian","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"198 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75002144","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":"Pemanfaatan Daun Suji, Bunga Gemitir, Telang dan Bugenvil Sebagai Pewarna Alamiah Jajanan Tradisional Bali Jaja Samuhan","authors":"Ni Nyoman Dian Luswiantini, L. P. Wrasiati","doi":"10.24843/jrma.2023.v11.i02.p06","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p06","url":null,"abstract":"Jajanan tradisional merupakan warisan leluhur yang menjadi komponen penting dalam bidang kuliner Indonesia. Di Bali jajanan tradisional memiliki arti khusus dan menjadi salah satu bagian penting dari sesajen dalam upacara keagamaan. Salah satu jenis jajanan yang dikenal yaitu jaja samuhan, produsennya cukup banyak ditemukan di Desa Tunjuk, Kabupaten Tabanan, Bali. Pada proses pembuatan jaja samuhan masih banyak ditemukan produsen yang menggunakan pewarna sintetis yang dianggap lebih praktis oleh masyarakat. Penggunaan pewarna sintetis bertujuan untuk meningkatkan daya tarik konsumen, warna yang seragam, dan mengatasi perubahan warna selama penyimpanan. Penggunaan pewarna sintetiss pada makanan dapat memberikan dampak negatif bagi kesehatan jika dikonsumsi jangka panjang. Upaya dalam menghindari efek berbahaya tersebut, pewarna sintetis dapat digantikan dengan pewarna alamiah yang terbuat dari tumbuhan yang jauh lebih aman dikonsumsi dan mudah diperoleh dari alam. Penelitian ini dilakukan dengan membandingkan warna jaja samuhan yang diberi pewarna sintetis dan diberi pewarna alami dari daun suji, bunga gemitir, bunga telang dan bugenvil.  Penelitian dilakukan di Desa Tunjuk, Kabupaten Tabanan. Pelaku pembuat jaja samuhan adalah ibu-ibu PKK di desa tersebut.  Hasil dari penelitian ini menyatakan bahwa nilai kecerahan (L), kemerahan (a) dan kekuningan (b) dari jaja samuhan dengan pewarna sintetis adalah (55,4± 0.1; 32,4± 0,2 dan 41.9± 0,2) nilai L, a dan b pada jaja samuhan dengan pewarna alamiah adalah (53,6± 0,3 ; 31,2± 0,1 dan 40,5± 0,2). Berdasarkan hasil tersebut dapat disimpulkan bahwa warna dengan bahan alamiah pada jaja samuhan mendekati warna dengan pewarna sintetis.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86738158","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":"Pengendalian Mutu Produk Croissant Chocolate Menggunakan Metode Statistical Quality Control (SQC) di PT. Bapak Bakery","authors":"Dorothy Alma Bertie, Amna . Hartiati","doi":"10.24843/jrma.2023.v11.i02.p05","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p05","url":null,"abstract":"One of the products of PT. Bapak Bakery which has the highest market demand is the chocolate croissant. The large demand for this product results in a large number of reject products that are not in accordance with company standards. Therefore, it is necessary to study the production process and quality control using the Statistical Quality Control (SQC) method so that it can be seen whether the number of reject products in this product is still within the company's tolerance limits or not. The purpose of this research is to study the production process and product quality aspects of chocolate croissant PT. Bapak Bakery. The method used in this research is field practice, observation, interviews, literature study, and data processing. In the production process of chocolate croissants at PT. Bapak Bakery is carried out through several stages, namely the preparation of ingredients, weighing of ingredients, mixing, weighing the dough, freezing the dough, sheeter, cutting, filling with chocolate sticks, forming, proofing, greasing, baking, resting, and packaging. The results of the analysis using the Statistical Quality Control (SQC) method showed that the total chocolate croissants reject products were 269 pcs with details as many as 139 pcs (52%) experiencing burnt rejects (overcooked) and as many as 130 pcs (48%) experiencing reject layers that did not come out of the total. 1966 pcs chocolate croissants produced during the research period. The results of the analysis using the SQC method indicate that the number of reject products is still within the tolerance limits set by the company. Two causes of chocolate croissant damage are found in the machine factor, the worker factor, the raw material factor, and the method used during the production process. \u0000Keywords: Quality Control, Statistical Quality Control (SQC), Croissant, PT. Bapak Bakery","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90771734","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}