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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Suwariani, Ni Putu
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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) Putra, I Gede Adi Darmaja; Antara, Nyoman Semadi; Suwariani, Ni Putu
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

Virgin Coconut Oil (VCO) is a processed coconut product that has many benefits and high selling value. Enzymatic is one of the methods of making VCO. This study aims to determine the effect of splint crude concentration and incubation temperature on the characteristics of the resulting VCO. This study used factorial Group Randomized Design (RAK) with 2 factors. The first factor is the concentration of enzymes with 4 levels, namely: 0%, 0.15%, 0.20% and 0.25%. The second factor is the incubation temperature which consists of 3 levels, namely: 35 o C, 40o C and 45oC. The variables analyzed include yield, moisture content, %FFA, peroxide number and organoleptic tests include color, aroma and taste. The results showed that there was an influence of enzyme concentration and incubation temperature on the yield and moisture content of VCO. While in free fatty acids (%FFA), it has no effect. The enzyme concentration of 0.25% and incubation temperature of 40oC resulted in the best VCO characteristics with the highest yield, namely, 42.65%, moisture content of 0.045%, and free fatty acid content of 0.026%, colorless color (4.00), fragrant aroma (4.00) not rancid, taste (3.85) Enough to taste coconut oil. The VCO produced is of very good quality because it has met the requirements of SNI 7381: 2008 related to VCO quality standards. Keywords : VCO, Rough Enzim Biduri, Incubation Temperature. Virgin Coconut Oil (VCO) adalah produk olahan kelapa yang memiliki banyak manfaat dan nilai jual yang tinggi. Enzimatis adalah salah satu metode pembuatan VCO. Penlitian ini bertujuan untuk mengetahui pengaruh konsentrasi kasar biduri dan suhu inkubasi terhadap karakteristik dari VCO yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi enzim dengan 4 taraf yaitu: 0%, 0,15%, 0,20% dan 0,25%. Faktor kedua adalah suhu inkubasi yang terdiri dari 3 taraf yaitu: 35oC, 40oC dan 45oC. Variabel yang di analisis meliputi rendemen, kadar air, %FFA, bilangan peroksida serta dilakukan uji organoleptik meliputi warna, aroma dan rasa. Hasil penelitian menunjukan bahwa terdapat pengaruh konsentrasi enzim dan suhu inkubasi terhadap rendemen dan kadar air VCO. Sedangkan pada asam lemak bebas (%FFA), tidak berpengaruh. Konsentrasi enzim 0,25% dan suhu inkubasi 40oC menghasilkan karakteristik VCO terbaik dengan rendemen tertinggi yaitu, 42,65%, kadar air 0,045%, dan kandungan asam lemak bebas 0,026%, warna (4,00) tidak berwarna, aroma (4,00) harum tidak tengik, rasa (3,85) Cukup berasa kahas minyak kelapa. VCO yang dihasilkan berkualitas sangat baik karena sudah memenuhi peryaratan dari SNI 7381:2008 terkait dari standar mutu VCO. Kata kunci: VCO, Enzim Kasar Biduri, Suhu Inkubasi.
Aktivitas Antibakteri Propionibacterium Acnes Ekstrak Kulit Jeruk Lemon (Citrus Limon L) Pada Variasi Konsentrasi Etanol Dan Waktu Maserasi Sukiman, Sukiman; Ang, Anak Agung Made Dewi; Suwariani, Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p02

Abstract

Lemon peel contains antibacterial compounds such as flavonoids, saponins, and essential oils. This study aims to determine the effect of ethanol concentration and maceration duration on the phenolic compound content and antibacterial activity against Propionibacterium acnes of lemon peel extract (Citrus limon L), as well as to identify the ethanol concentration and maceration duration that yield the highest levels of phenolic compounds and antibacterial activity. The study used a factorial randomized block design with two factors. The first factor was ethanol concentration, consisting of four levels: 65%, 75%, 85%, and 95%. The second factor was maceration time, consisting of three levels: 24 hours, 48 hours, and 72 hours. The data obtained were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test. The results showed that both ethanol concentration and maceration duration had a highly significant effect on total yield, total phenolic content, and antibacterial activity against Propionibacterium acnes. The interaction between treatments had a significant effect on total yield but no significant effect on total phenolic content and antibacterial activity. The ethanol concentration that resulted in the highest antibacterial activity against Propionibacterium acnes was 75%, with a clear zone of 13.52±1.00 mm, a total phenolic content of 49.29±6.57 mg GAE/g, and a yield of 19.10±0.49%. The best maceration time to produce the highest lemon peel extract was 24 hours, with a clear zone of 13.67±0.56 mm, a total phenolic content of 48.62±2.18 mg GAE/g, and a yield of 19.10±0.49%.
Karakteristik Ekstrak Pewarna Alami Bunga Bugenvil (Bougainvillea glabra) Dengan Variasi Waktu Dan Daya Menggunakan Metode Microwave Assisted Extraction (MAE) Suwariani, Ni Putu; Wartini, Ni Made; Aprilianti, Bunga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p15

Abstract

Bougainvillea (Bougainvillea glabra) is a natural source of betacyine pigment which has the potential to be a food coloring as well as an antioxidant. This study aims to examine the effect of extraction time and power using the Microwave Assisted Extraction (MAE) method on the characteristics of bougainvillea flower extract, including yield, total betayanin, color intensity ( a*, b*), and antioxidant capacity. The study used a factorial Group Random Design (RAK) with two factors: time (3, 5, 7 minutes) and power (100, 300 watts). The results showed that the combination of time and power had a very pronounced effect (P<0.01) on all parameters. The best treatment was obtained at 5 minutes and a power of 100 watts, with a yield of 56.26±0,98%, total betasianine 20.56±0,24 mg/100g, color intensity a* 30.31±0,11; b* 16.06 ± 0,17, and antioxidant capacity of 495.27± 2,69 mg GAE/100g. The MAE method has been proven to be effective in producing high-quality bougainvillea flower extract as a natural dye and antioxidant.
Co-Authors Ang, Anak Agung Made Dewi Aprilianti, Bunga Ni Made Wartini NYOMAN SEMADI ANTARA Putra, I Gede Adi Darmaja Sukiman Sukiman