Article Per Year (5 Year)
p-Index From 2021 - 2026
1.006
P-Index
This Author published in this journals
All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Lutfi Suhendra
Udayana University
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Analisis Faktor Yang Mempengaruhi Perilaku Konsumen Dalam Keputusan Pembelian Produk Kopi Neo Coffee di Kota Denpasar Mufidah Riska Fatahillah; Amna Hartiati; Lutfi Suhendra
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.p09

Abstract

The purpose of this research is to determine the factors that influence consumer behavior in making decisions to purchase of kopi Neo Coffee in Denpasar City and this study aims to determine the variables that influence the decision to purchase Kopi Neo Coffee in Denpasar City. The data collection used in this research involved distributing 100 questinnaires to responden in Denpasar City, the validity and reliability test were carried out on respondents in Badung Regency. The data analysis used in this research is quantitative descriptive analysis, multiple linier regression analysis, hypothesis test (T test and F test) and coefficient of determination using SPSS Version 21. The results of the regression test show that cultural, social, personal, and psychological factors have a positive and significant influence on consumer behavior in purchasing decisions. Analysis of consumer behavior factors regarding purchasing decisions about Kopi Neo Coffee products in Denpasar City has a level of influence on purchasing decisions of 77,1%. Which means that the variable analysis of consumer behavior factor on purchasing decisions has a large enough influence.
Sintesis Mikroemulsi Menggunakan Surfaktan dan Minyak Atsiri Kulit Buah Jeruk Manis (Citrus sinensis) Sebagai Body Mist Luluk Nurmalasari; Lutfi Suhendra; Bambang Admadi Harsojuwono
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.p02

Abstract

This study aims to determine the effect of the mixture ratio of surfactant (Tween 80: Tween 20: Span 80) and essential oil sweet orange peel (Citrus sinensis) and to determine the right ratio of surfactant and sweet orange essential oil mixture to produce the best microemulsion. Completely randomized Design ws used in this research with phase 1 surfactant mixture ratio Tween 20: Tween 80: 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; 97:1,75:1,25. Afterwards in phase 2 the ratio of surfactant and sweet orange peel oil was 90:10; 87.5:12.5; 85:15; 82.5:17.5; 80:20. Data were analyzed using analysis of variance. The results showed that the ratio of the surfactant mixture Tween 20: Tween 80: Span 80 had a significant effect on the microemulsion characteristics of sweet orange peel oil. The surfactant mixture ratio 97:2,50:0,50 was the best treatment with smallest turbidity index values (%) before and after centrifugation, namely 0,191±0,005% and 0,287±0,010%. The best ratio of surfactant and essential oil of sweet orange peel 82,5:17,5 with turbidity index index (%) before and after centrifugation of 0,217 ± 0,009% and 0,419 ± 0,005%. It has a particle size of 26,5±14,2 nm, a zeta potential value of 0.0mV and is stable at pH 4,5, 5,5, and 6,5 for 8 weeks of storage.
Karakteristik Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan Intensitas Cahaya Selama Penyimpanan Erina Novandri Elsa; Ni Made Wartini; Lutfi Suhendra
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.p05

Abstract

The chlorophyll content of cassava leaf extract is sensitive to light, heat, oxygen, and chemical degradation. The aims of this study were (1) to determine the characteristics of the cassava leaf dye extract in the light intensity treatment during storage and (2) to determine the light intensity that could give the smallest decrease in the cassava leaf dye extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 1800 lumens, 2600 lumens, 3800 lumens, 4500 lumens, and 5200 lumens. Each treatment was carried out 3 times so that there were 15 experimental units. The results showed that the light intensity treatment had an effect on decreasing the levels of total chlorophyll, chlorophyll a, chlorophyll b, and antioxidant capacity of cassava leaf extract during storage. Light intensity 1800 lumen was the treatment that gave the smallest decrease in cassava leaf extract with a percentage change in total chlorophyll content of 28.10%, chlorophyll a 22.68%, chlorophyll b 31.44%, and antioxidant capacity 27.67% for 7 days of storage.
Pengaruh Kecepatan Dan Lama Pengadukan Terhadap Karakteristik Mikroemulsi Minyak Atsiri Cengkeh (Syzygium Aromaticum) I W. Mika Pratama; Lutfi Suhendra; N. M. Wartini
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.p08

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.
Karakteristik Mikroemulsi Minyak Atsiri Sirih (Piper Betle L) Pada Lama Pengadukan Dan Suhu I P. Eka Juliantara; Lutfi Suhendra; A. A. M. Dewi Anggreni
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.p02

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.
Kepuasan Konsumen Sebagai Variabel Mediasi Hubungan Influencer Dan Kualitas Produk Terhadap Minat Beli Ulang Tender Care Protecting Balm Gek Nanda Putri Dana Asih; I Ketut Satriawan; Lutfi Suhendra
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.p08

Abstract

Various kinds of lip care brands circulating in Indonesia make companies have to be competitve and always up date so that these products continue to be in demand by consumer.. The purpose is todetermine the effect of influencers and product quality on repurchasing intention of Tender Care Protecting Balm through consumer satisfaction. Samples were take by purposve sampling method and data collection was carried out by giving questionnaires to 85 respondents. The data analysis method was carried out using structural equation modeling (SEM). 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%. Consumers satisfaction has no effect on repurchase intention, so that consumer satisfaction cannot mediate th effect of influencers and product quality on repurchasing intention of Tender Care Protecting Balm
Co-Authors A. A. M. Dewi Anggreni Amna Hartiati Bambang Admadi Harsojuwono Erina Novandri Elsa Gek Nanda Putri Dana Asih I Ketut Satriawan I P. Eka Juliantara I W. Mika Pratama Luluk Nurmalasari Mufidah Riska Fatahillah N. M. Wartini Ni Made Wartini