The purpose of this study were to determine the condition of Kintamani Arabica coffee supply chain management which included the structures, mechanisms and institutional supply chain, and to determine the priority of the recomendations of the development in order to improve the performance management of the supply chain of Arabica Coffee Kintamani. The research was carried out at the Catur Village in Kintamani Subdistrict, Bangli Regency, up to the distribution channel to Denpasar. The instrument used to collect supply chain performance data were questionnaires. The format of the questionnaire followed to the terms and conditions required by AHP. The distribution pattern of Kintamani Arabica coffee is: Pattern 1: Farmers à UPH à Coffee shop à End consumers. Pattern 2: Farmers à Cooperation à End consumers. Pattern 3: Farmers à Collectors àPT. Mengani à Retailers à End consumers. The results of the analysis with the AHP method indicated that the criteria of increasing access to market, alternative management costs, and production cost performance indicators were the priority that plays a role in the development of a competitive supply chain management system for Kintamani Arabica coffee. Keywords : AHP Method, Supply Chain, Arabica Coffee

This study aims to analyze the demand forecasting of body scrub powder products in October 2019 and the level of raw material inventory body scrub powder optimal in order to minimize the total cost of inventory in CV. Denara Duta Mandiri. Forecasting analysis using time series model with 3 methods of Moving Averages with 2, 3 and 4 month time period, exponential smoothing method with ? = 0.1, ? = 0.5, ? = 0.9 and Trend Projection. To analyze the value of forecasting accuracy, the method used are Mean Absolute Deviation (MAD) and Mean Squared Error (MSE). The results show that the Trend Projection method is the most effective method that can be used as the basis for determine body scrub powder products demand, with the result of forecasting demand is 562 kg and the value of forecasting accuracy,  MAD = 76,97, MSE = 9.760,12. The results of Economic Order Quantity (EOQ) showed that total cost of raw material inventory control body scrub powder at CV. Denara Duta Mandiri by using EOQ smaller than the methods used by the company. CV. Denara Duta Mandiri management should try to apply the EOQ method in terms of supply of raw materials so that the company can better minimize inventory costs. Keywords: demand forecasting, raw material, Economic Order Quantity (EOQ)

Persaingan industri yang semakin ketat di era globalisasi saat ini, menuntut perusahaan untuk meningkatkan kinerja karyawan agar dapat mencapai tujuan secara optimal. PT Indoroti Prima Cemerlang adalah salah satu industri yang bergerak dalam bidang produksi pangan yaitu roti dengan brand yang terkenal yaitu Mr. Bread. Permasalahan yang terjadi di PT. Indoroti Prima Cemerlang adalah ketidakstabilan produktivitas karyawan dari bulan ke bulan. Tujuan penelitian ini yaitu mengetahui perngaruh beban kerja dan kepuasan kerja di PT. Indoroti Prima Cemerlang. Metode yang digunakan pada penelitian ini yaitu metode analisis faktor dengan hasil yang diperoleh yaitu terbentuk 3 faktor yang mempengaruhi kinerja karyawan. Metode yang kedua yaitu uji T dan uji F dengan hasil beban kerja berpengaruh negatif tetapi tidak signifikan sedangkan kepuasan kerja berpengaruh positif dan signifikan terhadap kinerja karyawan. Metode ketiga yaitu Full Time Equivalent dengan hasil perhitungan beban kerja dengan indeks FTE menunjukkan bahwa elemen kerja I memiliki indeks FTE 1,13. Indeks tersebut menunjukkan bahwa beban kerja pada elemen I tergolong normal karena berada pada range antara 1-1,28. Pada elemen kerja II memiliki indeks FTE sebesar 0,14 yang menunjukkan bahwa beban kerja tergolong underload  dengan range nilai FTE antara 0-0,99. Elemen kerja III dan IV  tergolong overload karena berada pada range FTE >1,28.

The aims of this study were: 1) to determine the effect of temperature and the addition of abrasive ingredients on the epidermis of cocoa beans to the characteristics of body scrub creams, and  2) to obtain temperature and the addition of abrasive ingredients to the epidermis of cocoa beans to produce the best characteristic body scrub cream, and 3)  how the quality of body scrub cream changes during storage. The experimental design used in this study was a factorial randomized block design, which consisted of 2 factors. The first factor was the heating temperature which consists of two levels, namely temperature of 65 °C and 75 °C. The second factor was the addition of abrasive materials which consists of three levels namely 3 percent, 6 percent and 9 percent. All treatments were grouped into 3 groups to obtain 18 experimental units. The data obtained were analyzed by variance and  the Duncan test. The best result of body scrub cream is the treatment of heating temperature 65°C and the addition of powder epidermis of cocoa beans 9 percent  with the characteristics of pH 5.53, viscosity of 36,627 cp, content of phenolic compounds 21.631 mg GAE/g, aroma 5.85 and passions 5.55. pH, viscosity and total phenolic compounds are stable up to 6 weeks of storage. Keywords : epidermis of cocoa beans, body scrub, characteristic, temperature, addition of abrasives

The purpose of this study was to calculate the added value generated in the processing of coffee products at Arca Coffee and determine production priorities in the processing of coffee products at Arca Coffee. This study uses the Hayami method to analyze added value. Demand forecasting uses the moving average method, exponential smoothing method, trend project method (linear trend) as well as Mean Absolute Deviation (MAD) and Mean Absolute Percentage Error (MAPE) to calculate the error value in the forecasting method used to determine the best forecasting method. The results showed that the added value generated in the processing of natural coffee bean products, honey coffee beans, and whole washed coffee beans at Arca Coffee respectively was Rp 9,200/kg, Rp 9,100/kg, and Rp 8,000/kg with successive value-added ratios of 40.00%, 39.57%, and 36.36% and the priority of production in processing coffee products at Arca Coffee was full washed coffee beans respectively, honey coffee beans, and natural coffee beans.