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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
I Gusti Ayu Lani Triani
Udayana University
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Kompos Dari Limbah Kulit Buah Pada CV. Mahajaya Sangkara, Bali Food Industry Dengan Perlakuan Konsentrasi Effective Microorganism 4 (EM4) Ade Puspaningrum; I Gusti Ayu Lani Triani; Anak Agung Made Dewi Anggreni
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.p02

Abstract

Fruit skin waste still contains many organic compounds that can be processed into environmentally friendly, useful, and value added products, one of which is compost. The addition of EM4 bioactivator to composting can affect composting time faster than natural composting. This study aims to determine the effect of EM4 concentration treatment on the characteristics of compost from fruit skin and determine thebest compost characteristics with the addition of EM4 according to SNI 19-7030-2004. The experimental design used wasia Group Randomized Design with EM4 concentration as a treatment consisting of five levels namel 0%, 25%, 50%, 75%, 100%. The treatment was grouped into 3 groups based on the time of its implementation so that 15 experimental units were obtained. The obtained are analyzed-for-variance and-if the treatment affects the observed variables, it is continued with the Honest Real Different Test (BNJ). The results showed that the addition of EM4 bioactivator had a very real effect on the temperature, pH, color, and yield of compost but had no effect on the organic matter content of compost. The best treatment that produces characteristics according to SNI 19-7030-2004 is the addition of EM4 bioactivator by 75% which produces compost with compost temperature characteristics of 32.22±0.07oC, compost pH 7.23±0.06, compost color L* 3.67±0.58, a* 0.33±0.58, b* 2.67±0.58, organic matter content 28.68±7.14%, and yield 51.11±0.96%.
Analisis Nilai Tambah Kopi Bubuk Produksi Cv. Kopi Kak Dukuh Komang Eka Dana Suputra; I Wayan Gede Sedana Yoga; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p04

Abstract

Bali Province is one of the coffee producing regions in Indonesia, with a total production of 15,649 tons. There are three major coffee producing areas in Bali Province, namely Bangli Regency which produces 2,173 tons of coffee, most of which are in Kintamani District. Tabanan Regency produces 5,588 tons of coffee, most of which are in Pupuan District. Buleleng Regency produces 5,379 tons of robusta coffee and 1,114 tons of Arabica coffee, most of which are located in Banjar and Kubutambahan (Central Bureau of Statistics, 2021). The formation of added value is very important in the processing of coffee products because it can increase income for producers. A production that includes processing, delivery, and storage will result in added value, which is referred to as added value. CV. Kak Dukuh Coffee is a domestic company that works in the coffee business. This sector of the economy is responsible for converting green coffee beans into ground coffee. So that added value calculations may be done, this method adds value to coffee products. The purpose of this study was to determine the production process and the added value of coffee beans into ground coffee at CV. Dukuh Coffee. The method used to calculate the added value of coffee products is the Hayami method. According to the study's findings, the steps involved in producing ground coffee are sorting, weighing, roasting, cooling I, milling, cooling II, and packing. The added value of powdered Robusta coffee is Rp. 16,197/kg with a ratio of 34%, which is categorized as moderate, and the added value of mix coffee is Rp.53,833/kg with a ratio of 46%, which is regarded as relatively high
Karakteristik Teh Herbal Rosella Dan Gula Lontar Pada Formulasi Yang Berbeda-Beda Elissa Priscilla; Luh Putu Wrasiati; I Gusti Ayu Lani Triani
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.p06

Abstract

Herbal drinks or also called herbal teas are processed from the roots, stems, flowers, leaves, seeds, and fruit peels of medicinal plants. One plant that is often used as herbal tea is rosella. The sour taste of rosella tea reduces consumer interest, the addition of sugar to rosella tea can reduce the sour taste of the brew. Palm sugar has a low glycemic index value that is safe for consumption by diabetics. The purpose of this study was to determine the formulation of the ratio of rosella powder and palm sugar powder and the best physicochemical and sensory characteristics of rosella tea. This study used a one-factor completely randomized design, namely the ratio of rosella powder to palm sugar powder 1:1, 1:2, 1:3, 1:4, and 1:5. The variables observed included total phenols, antioxidant activity, water soluble juice content, and sensory tests. The results of this study showed that the addition of palm sugar to rosella tea had an effect on total phenolics, antioxidant activity, and sensory test. The highest consumer acceptance of the ratio of rosella powder to palm sugar powder was 1: 3 with a total phenol value of 1.02±0.03 mg GAE/g, IC50 antioxidant activity of 7409.57±8.97 ppm, water soluble juice content of 11.36%, color score of 2.95±0.39 (red to red-brown), taste score of 3.5±0.51 (moderately sour to sweet), aroma score of 3.45±0.51 (slightly rosella-scented to rosella-scented) and overall acceptance of 5.6±1.23 (Somewhat like to like).
Co-Authors Ade Puspaningrum Anak Agung Made Dewi Anggreni Elissa Priscilla I Wayan Gede Sedana Yoga Komang Eka Dana Suputra Luh Putu Wrasiati