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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Ni Putu Suwariani
Udayana University
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Produksi Virgin Coconut Oil Menggunakan Enzim Kasar Dari Getah Biduri (Calotropis gigantea) I Gede Adi Darmaja Putra; Nyoman Semadi Antara; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p01

Abstract

One-of-the-most-popular-and high-value-coconut products is Virgin-Coconut-Oil (VCO). VCO products can be produced by adding proteolytic-enzymes-to optimize the release of oil from coconut milk cream. The-purpose-of this study-was to determine-the-effect of the-concentration of crude enzymes of biduri sap and incubation temperature on the properties of the-resulting VCO. Theexperimental design of this study was a two-factorial randomized group design (RAK). The concentration of enzymes as the first factor consists of four levels: 0%, 0.15%, 20%, and 0.25%, and the incubation temperature as the second factor consists of three levels: 35 oC, 40 oC, and 45 oC. The results showed that the treatment of enzyme concentration and incubation temperature had an effect on yield and water content, while (%ALB) only affected the treatment of incubation temperature and the interaction of these two factors in all treatments showed no effect. This treatment provides the best VCO characteristics at an enzyme concentration of 0.25 °C and an incubation temperature of 40 °C, with the highest yield of 42.65%, moisture content of 0.045%, %ALB 0.026%, colorless (clear), distinctive aroma of coconut oil and, the taste is quite typical of coconut oil. The resulting VCO has a very high quality because it has a higher treatment value than the SNI 7381: 2008 standard value.
Penentuan Umur Simpan Produk Whitening Mask Powder Dengan Metode Accelerated Shelflife Testing Model Labuza Theofilus Bezaliel Febrian Saragih; Anak Agung Made Dewi Anggreni; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i01.p01

Abstract

Shelf life is the time when the product is packaged or produced to when the product is still safe to use. This research aims to determine the characteristics of water sorption isotherms of whitening mask powder products and to determine the shelf life of whitening mask powder products. The implementation of research in determining shelf life was determined through 2 stages, namely determining the characteristics of water sorption isotherms and determining the estimated shelf life with the Accelerated Shelf Life Testing method of the Labuza Model. The parameters used in the calculation of the Labuza Model are equilibrium moisture content (me), initial moisture content (mi), critical moisture content (mc), water vapor permeability (k/x), packaging cross-sectional area (A), product weight, saturated vapor pressure (Po), curve slope (b). The results showed that the characteristics of the water sorption isotherm curve of whitening mask powder products are Type II or sigmoid and the shelf life of whitening mask powder products, namely products packaged as much as 100g using polypropylene packaging with a thickness of 0,03 mm and a cross-sectional area of 13 cm x 9,5 cm, get an shelf life of 63,27 days (2,1 months) at 28oC and RH 75 %, while for products packaged 100 g using polyethylene packaging with a thickness of 0,13 mm and a cross-sectional area of 13cm x 9,5 cm, get an shelf life of 275 days (9,16 months) at 28oC and RH 75 %..
Karakterisasi Papan Partikel Dari Kulit Buah Kakao (Theobroma cacao L.) Dalam Variasi Jenis Dan Konsentrasi Perekat Harbert Hugo; Bambang Admadi Harsojuwono; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i01.p04

Abstract

Particle board is an artificial board created by combining lignocellulosic chips/particles using pressed synthetic adhesive to obtain characteristics similar to solid wood. This research aims to determine the effect of the types and concentrations of adhesive that produces the best particle board characteristics. This research used a Randomized Block Design (RBD) with treatment variations between types of adhesive, namely PVAc, epoxy, and urea formaldehyde, as well as adhesive concentration levels consisting of 50%, 55%, 60%, and 65%, with a total of 12 combinations. Each treatment was grouped into 2 based on the time the particle board was made to obtain 24 experimental units. The variables observed were physical properties which included: density, water content, water absorption capacity, and thickness expansion, then mechanical properties which included: modulus of elasticity, modulus of rupture, internal bonding, and screw holding strength. The data obtained was analyzed for diversity and continued with the Honestly Significant Difference Test (HSD). The research results showed that the types and concentrations of adhesive had a very significant effect on water absorption capacity, thickness expansion, MOR, MOE, internal bonding, screw holding strength, had a significant effect on water content, and had no significant effect on density. Applying a 65% concentration of PVAc adhesive results in properties that fulfill most of the test criteria outlined in SNI 03-2105-2006 regarding particle boards, with a density value of 0.83 g/cm3, water content 12.81%, water absorption capacity 10.97%, thickness expansion 1.25%, MOR 33.38 kg/cm2, MOE 1490.83 kg/cm2, internal bonding 4.68 kg/cm2, and screw holding strength 4.85 kgf.
Analisis Nilai Tambah Dan Kelayakan Finansial Kerupuk Kulit Ikan Tuna Sirip Kuning (Thunnus albacares) UD. Putra Susila Yosefina PG. Simanjuntak; Anak Agung Putu Agung Suryawan Wiranatha; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i01.p05

Abstract

Yellowfin tuna fish skin crackers are the flagship product at UD. Putra Susila, and not many other companies produce it. This study aims to determine the added value of processing Yellowfin tuna fish skin crackers at UD. Putra Susila, and to undertake the financial feasibility of the production process of Yellowfin tuna fish skin crackers at UD. Putra Susila. The financial feasibility study used the calculation of profit and loss analysis, Net Present Value, Internal Rate of Return, Net B/C Ratio, Payback Period, and Break Event Point, and used the Hayami method to determine the added value. The Yellowfin tuna fish skin crackers business is feasible, i.e the Net Present Value of Rp. 712.280.532. Internal Rate of Return of 56,72%, Payback Period for 1 year 7 months, and Net B/C Ratio of 6,416. The results showed that the added value of Yellowfin tuna fish skin crackers was Rp. 37.400 per kg, a value-added income ratio of 77,92%. Sensitivity analysis showed that both 7%-9% increasing in operating costs and 7%-9% decreasing in revenue resulted in a positive NVP. Therefore, the Yellowfin tuna fish skin crackers business is feasible.
Stabilitas Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan pH Awal dan Suhu Penyimpanan Sinta Anggraeni; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i01.p06

Abstract

Cassava leaves are leaves that can be used as a source of natural dye. Cassava leaves have a fairly high chlorophyll content and can be extracted into green dye extract. This study aimed to determine how the stability of the cassava leaf dye extract at the initial pH treatment and storage temperature and to determine the initial pH and temperature that provide the best stability to the cassava leaf dye extract during storage. This experiment used a completely randomized design with two factors. The first factor is the initial pH which consists of pH 9, pH 10 and pH 11. The second factor is the storage temperature consisting of cold temperature (8±2ºC) and room temperature (28±2ºC). The data were analyzed by analysis of variance to determine the effect of treatment on the observed variables. The results showed the initial pH and temperature treatment during storage and their interactions affected the total chlorophyll content, chlorophyll a content, chlorophyll b content, antioxidant capacity, brightness level value (L*), redness level value (a*) and yellowness level value ( b*) cassava leaf coloring extract. Cassava leaf dye extract was most stable at initial pH 9 and cold temperature (8±2ºC) during storage. Storage of cassava leaf dye extract for 7 days caused a decrease in total chlorophyll content of 48.44%, chlorophyll a by 46.86%, chlorophyll b by 49.35%, antioxidant capacity by 30.87%, %, but caused an increase in the value of the redness level (a*) of 62.91%, the value of the brightness level (L*) of 29.28% and the value of the yellowness level (b*) of 49.02% against the control.
Karakteristik Bubuk Kulit Buah Kakao (Theobroma Cacao L.) Sebagai Sumber Antioksidan Pada Variasi Suhu Dan Lama Pengeringan Menggunakan Oven Dryer Enjelitha Girsang; G. P. Ganda Putra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p12

Abstract

Cocoai podi huski isi the largest by-producti ofi cocoai processingi, whichi amounts to 75% w/w. Cocoa pod husk contains phenolic compounds that are useful as a source of antioxidants that can be obtained through the extraction process, but need to be dried first before being extracted. Thisi researchi was conducted toi determinei the effecti ofi temperaturei andi dryingi time and their interactioni using an oven dryer on the characteristics of cocoa pod powder (Theobroma cacao L.) and determine the best combinationi ofi temperaturei and drying time using an oven dryer that can maintain the characteristics of cocoa pod powder asi ai sourcei ofi antioxidants.i Thei experimentali designi ini thisi researchi usedi factoriali randomizedi block consisting of two factors and grouped intoi twoi groupsi basedi on the time of implementation.i Thei firsti factori isi thei dryingi temperaturei whichi consistsi ofi threei levels,i namelyi 60,i 70,i andi 80°C.i Thei secondi factori isi thei dryingi timei whichi consistsi ofi threei levels,i namelyi 4,i 6,i andi 8i hours.i Thei datai wasi analyzedi byi variancei analysisi andi ifi iti affectsi thei observedi variables,i continuedi withi Tukeyi test. Thei resultsi showedi thati temperaturei andi dryingi timei andi theiri interactionsi hadi ai veryi significanti effecti oni wateri content,i yield,i totali phenol,i totali flavonoids,i andi antioxidanti capacityi ofi cocoai podi powder. Based on the effectivenessi indexi testi, the best treatment combination results were drying at 60 ° C and dryingi timei ofi 8 hours with characteristics of water content of 7.60%, yield of 14.89%, total phenol 47.51 mgGAE /g, total flavonoids 25.39 mgQE /g, and antioxidant capacity of 20.80 mg GAEAC / g.
Co-Authors Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Bambang Admadi Harsojuwono Enjelitha Girsang G. P. Ganda Putra Harbert Hugo I Gede Adi Darmaja Putra Ni Made Wartini Nyoman Semadi Antara Sinta Anggraeni Theofilus Bezaliel Febrian Saragih Yosefina PG. Simanjuntak