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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
L. P. Wrasiati
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Pengaruh Rasio Gula Aren Dan Kulit Buah Nanas Terhadap Karakteristik Eko-Enzim Kulit Buah Nanas (Ananas Comosus) I.B. Wiryasuta Yudiantara; L. P. Wrasiati; I W. Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p03

Abstract

Ecoenzyme is a product of fermentation process that can be used as disinfectant, biocompose, and surface cleaner. In general, ecoenzyme production use organic waste, glucose, and water which fermented for 3 months in anaerob condition before harvested. This research intended to determine the effect of brown sugar addition on characteristics of ecoenzyme from pineapple peels. This research using completely randomized design with single treatment. The treatment in this research was addition of brown sugar in different ratio. Brown sugar addition of pineapple peels consist of 6 level which are 0:6 ratio; 1:6 ratio; 2:6 ratio; 3:6 ratio; 4:6 ratio; and 5:6 ratio of brown sugar. Variables observed in this research are alcohol contain, pH, and total dissolve solid. The result of this observation indicate that brown sugar addition affected alcohol contain, acidity, and total dissolve solid of ecoenzyme from pineapple peels. Ecoenzyme has higest alcohol contain on day 8 and decresed on day 10. Addition of 4:6 brown sugar ratio was the best treatment with 6,83±0,60% (v/v) alcohol contain, 3,74±0,05 pH, and 7,23± 0,55 total dissolve solid value.
Evaluasi Suhu Awal Penyeduhan Terhadap Karakteristik Fisikokimia Dan Sensoris Teh Serai Wangi (Cymbopogon Nardus L.) Produksi Pt. Karsa Abadi (Made Tea) I. A. Gede Satwika Candra Praba Sari; L. P. Wrasiati; I W. Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p04

Abstract

Herbal tea is a tea that is not made from tea leaves (Camellia sinensis) but is made from raw materials of flowers, leaves, seeds, roots or dried fruits that are usually healthy and don’t contain caffeine. One of the ingredients used in making herbal tea is lemongrass. The purpose of this study is to know the effect of the initial temperature of brewing on the physicochemical and sensory characteristics of lemongrass tea and determine the initial temperature of brewing in producing lemongrass tea with the best physicochemical and sensory characteristics. The initial temperature of brewing which consists of five levels, namely 60ºC, 70ºC, 80ºC, 90ºC and 100ºC. The results showed that the initial brewing temperature treatment greatly affected the physicochemical and organoleptic characteristics. The higher the initial brewing temperature treatment, the resulting lemongrass tea with the best physicochemical and organoleptic characteristics, the initial temperature treatment of brewing 100ºC resulted in a total phenolic characteristic of 0.46±0.02 mg GAE/g, IC50 antioxidant activity of 1,284.75±12.55, water soluble essence of 10.32%. brightness level (L*) 14.56±0.18, reddish level (a*) 8.89±0.19, yellowish level (b*) 12.00±0.37. The best products selected from the sensory assessment were with a color score of 3.1±0.64 (yellowish green to green), a taste score of 3.6±0.75 (a bit bitter to bitter), an aroma score of 4.2±0.77 (lemongrass-scented to very lemongrass-flavored), and an overall reception of 5.65±1.14 (somewhat like it to like).
Karakteristik Teh Hitam La Vie En Rose Produksi Pt. Bali Cahaya Amerta Pada Perlakuan Suhu Penyeduhan Dan Takaran Saji Riza Febriyani Ni Made; L. P. Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p10

Abstract

Black tea is tea produced from the shoots of tea leaves (Camellia sinensis) through a fermentation process. Black tea La Vie en Rose produced by PT. Bali Cahaya Amerta is one type of tea that is promoted as a functional drink or beverage with antioxidant properties. This tea consists of a mixture of black tea and rosebud. This study aims to know the effect of brewing temperature and serving dosage on the characteristics of black tea La Vie en Rose and determine the brewing temperature and serving dosage in order to produce black tea La Vie en Rose with the best characteristics. This study used a factorial completely randomized design with two factors as treatment. The first factor is the brewing temperature which consists of 3 levels, namely (70±20)°C, (80±2)°C, (90±2)°C. The second factor is the serving dosage which consists of 4 levels, namely 2 grams, 3 grams, 4 grams, and 5 grams with a volume of 200 mL of steeped water. Variables analyzed included extract content in water of La Vie en Rose black tea, antioxidant activity IC50, color intensity of L*, a*, b* systems and hedonic tests. Results showed that the interaction between the treatment of brewing temperature and serving dosage greatly affected the antioxidant activity of IC50, hedonic test, and the level of yellowness (b*) but had no effect on the level of brightness (L*) and level of redness (a*). The best characteristics based on the lowest IC50 value and the highest hedonic test results were the treatment with a brewing temperature of 90°C and serving dosage of 3 grams to produce black tea La Vie en Rose with antioxidant activity characteristics IC50 of 239.628±0.22 ppm, brightness level (L*) 16.36±1.3, redness level (a*) 9.98±0.7 and yellowness level (b*) 10.01±0.10, organoleptic test of overall acceptance 5.9±0.79 (slightly like to very much). like), and as well as water soluble extract content of 16.5%.
Pengaruh Perbandingan Lemak Kakao (Theobroma Cacao L.) Dan Vco (Virgin Coconut Oil) Serta Lama Pengadukan Terhadap Karakteristik Margarin G. A. A. Saraswati; L. P. Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p14

Abstract

Cocoa fat are composed of vegetable fat which is contain high stearate acid and palmitate. Utilization of cocoa fat has been studied as margarine by adding palm oil, but contain high content of trans fat which bad for health, so it is necessary to develop a new ingredient. VCO (Virgin Coconut Oil) is a clear oil from fresh coconut extraction process which is contain high antioxidant and stearate acid that good for health benefit. This study aims to determine the effect of comparison ratio between cocoa butter and VCO and mixing duration to margarine characteristic. The ratio of cocoa butter and VCO are 65:35, 70:30, and 75:25 and the mixing duration are 10 minutes, 15 minutes, 20 minutes. This study used a factorial completely randomize design with two factor as treatment. Margarine making process was started from melting the cocoa fat in 65°C water bath and mixed with other ingredient for certain time on 18°C water bath and then keep the margarine in the chiller for 2 days. Variables analyzed included water content, fat content, texture analyzer, color intensity of L*, a*, b* system and scoring test. The result showed that the interaction between the ratio between cocoa butter and VCO and mixing duration greatly affected the water content, fat content, texture analyzer, level of brightness (L*), level of redness (a*), and the scoring test. The increase of cacao butter make margarine have a higher fat contain, texture, and chocolate taste. The result showed that both ratio of ingredients and mixing duration give a real impact to margarine characteristic. In this study the best treatment is in comparison cacao butter and VCO at 70:30 and with mixing duration for 15 minute. The best margarine characteristic having a result water content14,46±0,37%, fat content 90.42±0.61%, texture analyzer 2.74 ± 0.19 %, color level test L* 34.23±0.04%, a* 17.6 ±0.25%, b* 19.34±0.25% and scoring color 3.40 ±0.51%, taste 3.30 ± 0.51%, and favorites 3.00 ± 0.65 %.
Pengaruh Rasio Bahan:Pelarut Dan Waktu Ekstraksi Dengan Gelombang Mikro Terhadap Ekstrak Etanol Kulit Buah Kopi Robusta Sebagai Sumber Antioksidan G. U. S. Pramitha Rahayu; G. P. Ganda Putra; L. P. Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
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.2022.v10.i04.p01

Abstract

This research was conducted to determine effect of material:solvent ratio and extraction time with mi crowaves on ethanol extrac of robusta coffee husk as a source of antioxidant activity and to obtain the best material:solvent ratio and to extraction time wich can produce ethanol extrac of robusta coffee husk as a source of antioxidants. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was material:solvent ratio which consisted of 3 level that namely 1:20 ; 1:30 ; 1:40. The second factor was the time of extraction which consisted of 3 level namely 5, 10, and 15 minutes. The data were analyzed by analysis of variance and continued with Tukey test. The result showed that the material:solvent ratio and time extraction had a very significant effect on yield, total phenolic, total flavonoid, and antioxidant activity. Interaction between treatments had a very significant effect on anti-oxidant activity and total flavonoid. And had sigificant effect on total phenolic content. The solid to sol-vent ratio and extraction time did not significant effect of robusta coffee husk yield. The best treatment showed that the solid to solvent ratio 1:30 for 10 minutes using microwaves which characteristic yield was 8.86±0.08%, total phenol was 8.55±0.13 mg GAE/g extract, total flavonoid was 6.87±0.12 mg QE/g extract, and antioxidant activity was 37.84±0.14 mg GAE/g extract.
Co-Authors G. A. A. Saraswati G. P. Ganda Putra G. U. S. Pramitha Rahayu I Gusti Ayu Lani Triani I W. Arnata I. A. Gede Satwika Candra Praba Sari I.B. Wiryasuta Yudiantara Riza Febriyani Ni Made