Pub Date : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p03
Alexander Sitanggang, A. S. Wiranatha, I. Satriawan
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. Keywords : restaurant, product quality, service quality, customer satisfaction, Kano. Peningkatan 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). Kata kunci : rumah makan, kualitas produk, kualitas layanan, kepuasan konsumen, Kano.
{"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}
Pub Date : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p06
Yakobus Jonathan Kristiyanta, Cokorda Anom Bayu Sadyasmara, D. A. A. Yuarini
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. Keywords : Coconut Tree, Sap/Neera, Arack, System Dynamic Nira 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
{"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}
Pub Date : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p15
Ni Nyoman Dian Luswiantini, I. Yoga, I. Triani
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 Keywords : Abc analysis, eoq, sensitivity, inventory, forecasting XYZ 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. Kata kunci : Analisis abc, eoq, sensitivitas, persediaan, peramalan
ZYX 是一家冷冻猪肉经销商。产品种类繁多，产品需求量大，导致库存短缺和订单延迟。本研究旨在使用 ABC 法根据使用量和成本水平对产品进行分类，从时间序列法中获得最佳预测方法，使用经济订货量法获得最佳订货量，并对 A 类产品的最佳订货量进行敏感性分析。A 类产品包括五种类型，即：带皮猪肚、脱皮猪肚、去骨猪腿、猪颈和猪肩。采用指数平滑法预测带皮猪肉、脱皮猪肉和猪肩肉的需求量最佳，采用线性趋势线模型法预测猪腿去骨肉和猪颈肉的需求量最佳。总库存成本的节约率为 13% 至 60%。敏感性分析的结果表明，储存的投入成本对最佳订货值的变化最为敏感。应用其中一些方法可以提供充足的原材料，避免库存短缺，从而避免订单延误，提高成本效益 关键词 ：ABC分析、EOQ、灵敏度、库存、预测 XYZ公司是一家生产婴儿用品的分销商。该公司的产品种类繁多，产品库存量大，可提供长期的库存管理和成本控制。该系统采用 ABC 方法对产品的生产和销售进行分析，从时间序列方法中提取长期生产方法，从经济订货量方法中提取最优生产方法，并对 A 类产品的最优生产方法进行敏感性分析。研究人员发现，5 种 A 类产品分别是：带皮猪肚、去皮猪肚、去骨猪腿、猪颈肉和猪肩肉。指数平滑法对猪皮、猪肚皮和猪肩产品进行预测，线性趋势线模型对去骨猪腿和猪颈部产品进行预测。对 13 个样本和 60 个样本的总样本量进行持久性分析。灵敏度分析表明，输入的生物量与最优化的生物量相比是微不足道的。这种分析方法不仅能提高生物量，还能提高生物效率。相关信息 ：分析 abc、eoq、敏感性、持久性媒体、 peramalan
{"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}
Pub Date : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p08
Markus Adrian Tampubolon, Bambang Admadi Harsojuwono, A. D. Anggreni
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). Keywords : napa cabbage, distribution chain, CSAM, farmer of Baturiti, retailer of Denpasar Sawi 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
纳帕甘蓝是巴厘岛第四大园艺产品。菊苣的潜力相当大，社区需要菊苣，而菊苣存在采收和线状分布后容易损坏的问题。本研究旨在 1) 确定纳帕白菜的线状分布和类型线状分布，2) 确定纳帕白菜的系统、主体和采后处理 3) 计算纳帕白菜采后处理在从巴图里提区的农民到登巴萨的零售商的流通过程中对采后活动的影响。采用滚雪球抽样法了解了纳帕卷心菜的种类和分销线，并通过直接向利益相关者进行调查和访谈，采用商品系统评估法分析了系统和收获后处理对各分销线的影响。结果显示，从巴图里蒂区的农民到登巴萨的零售商，纳帕卷心菜有四条销售线，即 1）农民到零售商；2）农民到收集商，然后到零售商；3）农民到销售商，然后到供应商；4）农民到收集商，然后到供应商。分销过程中的收获后处理包括分类和清洗、分级、称重、包装、分销、展示和储存。农户分拣阶段的处理对收获后损失的影响为 10.25%（显著），收集商为 11.42%（显著），批发商为 3.16%（不显著），供应商为 4.55%（不显著），零售商为 10.68%（显著）。 关键词：那巴白菜、分销链、CSAM、巴图里蒂农民、登巴萨零售商 Sawi putih merupakan urutan ke-empat produksi hortikultura terbesar di Bali.在巴厘岛，"Sawi putih "的市场潜力非常大，因为它可以让当地人在销售和分销的过程中了解到俄语。本报告的主要内容包括：（1）收集和管理分销信息；（2）了解分销系统、分销渠道和分销人员；（3）在巴图里提市和登巴萨市的分销中心收集分销人员的信息。滚雪球抽样法是为了获得有关的数据和分销信息，以及为了对分销信息进行系统分析和管理，而采用的商品系统评估方法是为了对利益相关者进行调查和评估。在巴都里省和登巴萨省的分销商中，有以下几种分销商：1）分销商；2）分销商；3）供应商；4）供应商。分销系统包括分拣、分级、分销、分销、分销、分销和分销。与宠物分拣时间相比较的平均时间分别为：10.25 个工作日（平均）、11.42 个工作日（平均）、3.16 个工作日（平均）、4.55 个工作日（平均）和 10.68 个工作日（平均）。 相关信息 : 锯木厂, 锯木分销商, CSAM, Petani Baturiti, 丹巴萨分销商
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Pub Date : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p05
Frida M. R. Siahaan, A. S. Wiranatha, I. M. M. Wijaya
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%). Keywords: Brand Switching, Markov Chain, Gofood, Grabfood, Shopefood 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
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Pub Date : 2023-09-21DOI: 10.24843/jrma.2023.v11.i03.p08
Gek Nanda Putri Dana Asih, I Ketut Satriawan, Lutfi Suhendra
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
在印尼流通的各种唇部护理品牌使公司必须能够竞争并跟上时代，以便这些产品继续受到消费者的需求。本研究旨在探讨影响者与产品品质透过消费者满意度对温柔护理护脂复购意愿的影响。抽样采用目的抽样法，通过发放问卷的方式收集资料，共85人。采用结构方程建模(SEM)方法进行数据分析。结果表明，消费者满意度作为中介变量受到影响者的影响，影响率为0.9%，产品质量直接影响率为88.3%。再次购买意愿受网红的影响为36%，产品质量直接影响为26.8%，消费者满意度直接影响为32.4%。消费者满意度对再购买意愿没有影响，因此消费者满意度不能中介影响者和产品质量对温柔护理护脂再购买意愿的影响。据称是因为还有其他因素，即价格折扣会影响更多的回购兴趣。
关键词:影响者，消费者满意度，产品质量，再购买意愿，润唇膏;
Berbagai macam merek perawatan bibiir yang beredar di印度尼西亚成员perusahaan harus bersaing dan mengikuti perkembangan jaman agar产品terusus diminati oleh konsumen。Tujuan dari penelitian ini adalah untuk mengetahui pengaruh网红dan kualitas产品terhadap minat beli ulang嫩护护香膏melalui kepuasan konsumen。彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本，彭丹兰样本。分析数据采用结构方程模型(SEM)。Hasil penelitian menunjukkan bahwa kepuasan konsumen sebagai变量媒体dipengaruhi，影响者邓安pengaruhi，影响者邓安pengaruhi，影响者邓安pengaruhi，影响者邓安pengaruhi，影响者邓安pengaruhi，影响者邓安pengaruhi，影响者邓安pengaruhi，影响者88,3%。Minat beli ulang dipengaruhi oleh网红邓安pengaruhi sebesar 36%， kualitas产品邓安pengaruhi sebesar 26,8%， kepuasan konsumen邓安pengaruhi sebesar 32,4%。Kepuasan konsumen tidak berpengaruh - hadap minat beli ulang - seingga Kepuasan konsumen tiak - dapa - memedia - pengaruh网红dan kualitas产品terhadap minat beli ulang嫩护护乳。Diduga karena ada factor of lain yyitu diskon harga yang lebih mempengaruhi minet beluang .
关键词:网红，克普三，奎利塔斯产品，米纳特贝利乌朗，佩伦巴布比比尔
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 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}
Pub Date : 2023-09-21DOI: 10.24843/jrma.2023.v11.i03.p02
I Putu Eka Juliantara, Lutfi Suhendra, Anak Agung Made Dewi Anggreni
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
槟榔(Piper betle L)是一种具有抗真菌、抗菌和抗氧化能力的植物。为了使槟榔精油更有效地使用，槟榔精油被制成微乳液。本研究的目的是确定搅拌时间和温度对槟榔挥发油微乳液特性的影响，并确定最佳搅拌时间和温度以制备槟榔挥发油微乳液特性。本试验采用随机区组设计(RBD)，考虑搅拌时间和温度两个因素。搅拌时间分为4分钟、6分钟、8分钟3档，温度分为60℃、65℃、70℃3档。结果数据采用方差分析进行分析，如果存在差异，则继续采用BNJ检验。结果表明，搅拌时间、温度和颗粒间的相互作用对浊度指数值、槟榔精油微乳对pH值的稳定性和1:1 ~ 1:99的稀释度都有非常显著的影响。且不影响槟榔精油微乳的浊度指标值，对槟榔精油微乳进行离心处理的浊度指标值，以及对槟榔精油微乳抗pH值和1:9稀释度稳定性的浊度指标值。搅拌时间为8分钟，温度为65℃，制备槟榔精油微乳的最佳工艺条件为外观透明，离心前后浊度指数分别为0.390±0.031和0.343±0.059，粒径为23.1 nm±4.6 nm，最大液滴粒径为22.8 nm。槟榔精油微乳在8周内保持稳定。根据回归方程对槟榔精油微乳浊度指标值达到1%以下的时间为34周或8.5个月。
关键词:搅拌时间;微乳液;Piper betle;Tumbuhan sirih (Piper betle L) merupakan salah satu tanaman yang mempunyai kemampuan sebagai抗真菌;琼脂琼脂乳糜牛的乳糜牛的乳糜牛的乳糜牛的乳糜牛的乳糜牛的乳糜牛。@ # # # # # # # # # # # #Karakteristik microemulsi minyak atsiri sirih。孟古那干，干干净净，干干净净。孟古那干，干干净净。喇嘛蓬都坎terdiri 3级雅图4级、6级、8级、素胡terdiri 3级雅图60℃、65℃、70℃。数据杨迪哈斯坎分析孟古纳坎分析瓦里安，bilada perbedaan dilanjutkan dengan uji BNJ。Pada hasil penelitian menunjukkan bahwa Lama pengadukan, suhu, daninteraksi antar粒子berpengaruh sangat nyata terhadap nilai indeks turbiditas Pada stabilitas micro - emulsi minyak atsisih terhadap pH danpengenceran 1:1 dengan 1:99。Dan tidak berpengaruh terhadap nilai indeks turbiditas microemulsi minyak atsirih, indek turbiditas microemulsi minyak atsirih, indek turbiditas microemulsi minyak atsirih, indek turbiditas pada stabilitas microemulsi minyak atsirih, pH = 1:9。Lama pengadukan 8 menit dansuhu 65°C merupakan perlakuan terbaik untuk memkemulsi yang memiliki kenampakan透明，nilai指标浊度sebelitas setelah sentrifugasi yaitu sebesar 0,390±0,031和0,343±0,059,ukuran颗粒23,1 nm±4,6 nm, dan ukuran液滴terbanyak adalah 22,8 nm。Mikroemulsi minyak atsii - sii - sii - sii - sii - sii - sii - sii - sii - sii。Berdasarkan persama1和回归微乳浊液的微乳浊液的浓度，浓度指标，浊度，浊度，浊度，浊度，浊度，浊度，浊度，浊度，浊度，浊度，浊度，浊度，浊度。Kata kunci: Lama Pengadukaan, Mikroemulsi, Piper betle L, Suhu
{"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}
Pub Date : 2023-09-21DOI: 10.24843/jrma.2023.v11.i03.p06
Ni Made Ratih Despianti, Ida Bagus Wayan Gunam, Ni Made Wartini
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
Salak是一种气候图案水果，保质期只有10天，收获后的产奶率为30%。因此，为了避免损坏，一种方法是将其加工成发酵的腊肠汁。本研究采用两因素组随机设计(RAK)。第一个是微生物类型，酿酒酵母ATCC9763和R5I3分离株，第二个是微生物细胞浓度:0%，5%，10%和15% (v/v)。观察到的参数包括还原糖水平、pH值、总溶解固体(TPT)、总酸度、酒精水平和感官评价。本研究旨在探讨酵母菌种类和浓度对水杨柳纱丽发酵品质的影响。研究结果表明，以10%细胞浓度(v/v)的R5I3酵母组合使用，可获得最佳品质的发酵沙柳苹果酒产品。感官评价表明，产品的味道和香气被判断为介于有点像和像之间，总体接受度也在相同的范围内。发酵水杨柳纱丽的还原糖含量为0.035 ~ 0.054，总溶解固溶体白利度为3.05%，pH为3.60 ~ 0.42，总酸含量为1.152%。这一发现为生产高质量发酵腊肠汁的最佳酵母类型和浓度提供了见解。因此，这种发酵的沙拉丽可以成为一种有吸引力和经济价值的替代品，而不是使用易受损坏且保质期有限的沙拉。关键词:微生物;分离物R5I3;酿酒酵母ATCC 9763;& # x0D;Salak adalah buah berpola klimakterik dengan masa simpan hanya 10 hari dantingkat susut pasca panen menapai 30%。我想说的是，我想说的是，我想说的是，我想说的是，我想说的是，我想说的是，我想说的是，我想说的是，我想说的是。Penelitian ini menggunakan ranchanan akak Kelompok (RAK) dungan dua factor。酵母发酵因子，酵母酵母ATCC9763分离菌R5I3，酵母发酵因子，酵母发酵因子:0%，5%，10%，15% (v/v)。参数yang diamati meliputi kadar gula reduksi, pH, total padatan terlarut (TPT)， total asam, kadar醇，dan evaluation sensors。Penelitian ini bertujuan untuk untuk mengevaluas pengaruh jenis dan konsentrasi khamir kualitas minuman sari buah salak termentasi。Hasil penelitian menunjukkan bahwa kombinasi penggunaan khamir R5I3 pada konsentrasi sell 10% (v/v) menghasilkan产品sari buah salak terfermentasi dengan kualitas terbaik。评估传感器menunjukkan bahwa产品，ini memoriliki 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，但total asam sebesar 1,152%。penemanini成员kanwawasan tentenis jenis dan konsentrasi khamir yang最优untuk menghasilkan minuman sari buah salak terfermentas berkualitas tinggi。邓安德米克，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济，国民经济。& # x0D;Kata Kunci: mickroba, Isolat R5I3, S. cerevisiae ATCC 9763, Sari buah salak, Fermentasi
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 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}
Pub Date : 2023-09-21DOI: 10.24843/jrma.2023.v11.i03.p04
Ni Made Yuli Widra Yanti, Dewa Ayu Anom Yuarini, Agung Suryawan Wiranatha
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)
2019-2022年，Men Janji乳猪餐厅的销售额下降了25%。这是因为有几家类似餐厅的竞争对手与门Janji乳猪餐厅位于同一条路线上。本研究旨在确定乳猪米产品的质量属性，确定其重要程度和消费者满意度，为门Janji乳猪餐厅提高产品质量提供策略。本研究采用质量功能展开(QFD)方法进行分析。分析结果表明，消费者重视的属性有14个，其中乳猪味道属性的重视值最高(4.38)，肉糜切细度的重视值最低。产品卫生满意值最高(3.88)，外观颜色满意值最低(2.88)。提高产品质量的策略是重点改进外观、色泽、辣酱味、切块大小、口感、乳猪皮酥脆等属性，重点改进技术参数为乳猪贮藏、烤肉、大米贮藏、猪肉汤料贮藏、烤肉原料制备。
关键词:乳猪，产品质量，顾客满意度，质量功能展开(QFD)
Pada tahun 2019-2022 terjadi penurunan penjualan Pada usaha rumah makan babi guling Men Janji sebesar 25%。halini dikarenakan terdapat beberapa pesing rumah makan sejenis yang terletak dijalur yang sama dengan rumah makan babi guling Men Janji。Tujuan dari penelitian ini yitu untuk menentukan atribut mutu producduk nasi babi guling, mengetahui tingkat kepentingan an kepuasan konsumen, dan merumuskan strategi dalam meningkatkan kualitas produck rumah makan babi guling Men Janji。孟古那坎方法质量功能展开(QFD)的分析方法。Hasil analysis menunjukkan bahwa terdapat 14 atribut kepentingan konsumen dengan nilai kepentingan tertingi yitu atribut cita babi guling (4,38) dan terendah adalah atribut ukuran cacahan lawar(3,83)。Kemudian untuk atribut yang memiliki nilai kepuasan tertinggi adalah kebersihan product (3,88) dan terendah adalah tampilan warna lawar(2,88)。Strategi peningkatan kualitas产品adalah prioritas perbaikan pada atribut tampilan warna lawar, citita rasa sambal, ukuran cacahan lawar, citita rasa lawar dan kerenyahan kulit babi guling serta prioritas perbaikan terhadap参数teknis adalah padpenyimpanan babi guling, penggulingan babi, penyimpanan nasi, penyimpanan soto babi dan persapan bahan lawar.
Kata kunci: Babi guling, kualitas product, kepuasan konsumen，质量功能部署(QFD)
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 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}
Pub Date : 2023-09-21DOI: 10.24843/jrma.2023.v11.i03.p12
Natasya Damariandini, Bambang Admadi Harsojuwono, I Ketut Satriawan
“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
“西米”豆豉片是一种以大豆为基础的零食。UD。Arya Putra是东爪哇“西米”豆豉片生产商之一。生产力测量是为了评估公司内部现有的生产力，从而使公司能够制定最佳的生产目标。采用目标矩阵法(OMAX)测量UD的产率。Arya Putra的“西米”豆豉芯片生产采用3个标准，即效率、有效性和推断性。UD生产“西米”豆豉片的最高生产率值。2022年8月发现紫菜，产量指数值为382.9%，最低峰值出现在2022年7月，产量指数值为197.6%。“西米”豆豉片的生产率比分析。Arya Putra的生产率值最高，即比值2(生产的产品总价值与使用液化石油气的总成本之比)为384.1，而生产率值最低的是比值6(机器维护的总小时数与机器正常运行的总小时数之比)，为231.7。可以提出的提高生产率的建议是将员工工作时间减少到191小时，将液化石油气气体节省到5,0200,062卢比，将原材料的使用优化到19,824,116卢比，将生产的产品价值提高到150,659,134卢比，并将机器工作时间优化到每月74小时。关键词:生产率、产量、目标矩阵(OMAX)
Keripik tempe " sagu " merupakan makanan ringan berbahan dasar kedelai。UD。Arya Putra merupakan salah satu生产keripik tempe“sagu”di爪哇帖木儿。企鹅的生产活动是dilakukan sebagai salah satu upaya untuk mengevaluasproducktivitas yang ada dalam perushaan seingga, perushaan dapat menyusun的目标生产活动是最优的。方法目标矩阵(OMAX)分析了我国食品生产活动的现状和发展趋势。Arya Putra dengan menggunakan 3标准，yitu efisiensi, ekktivitas和interenental。生产活动，生产活动，生产活动，生产活动，生产活动，生产活动。Arya Putra terdapat pada bulan Agustus 2022登干perolehan nilai指数生产活动sebesar 382,9人sedangkan, nilai teredah terdapat pada bulan july 2022登干nilai指数生产活动sebesar 168,3人。对生产活动的分析是一种典型的“sagu”模式。Arya Putra yang mendapatkan nilai production - tivitas tertinggi yitu rasio 2 (Total nilai product yang dihasilkan dibandingkan dengan Total biaya penggunaan LPG) senilai 384,1 sedangkan nilai production - tivitas terendah yitu rasio 6 (Total jam perawatan mesin dibandingkan dengan Total jam operation mesin normal) senilai 231,7。乌苏兰perbaikan生产活动yang dapat diberikan yitu pengurangan jam kerja karyawan menjadi 191 jam，蓬什曼天然气LPG menjadi Rp. 5.020.062, mengoptimalkan penggunaan bahan baku menjadi Rp. 19.824.116, menambnilai产品yang dihasilkan menjadi Rp. 150.659.134 serta mengoptimalkan jam kerja mesin menjadi 74 jam setiap bulannya.
Kata Kunci:生产力，生产力，目标矩阵(OMAX)
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 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}
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