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Suwariani, Ni Putu
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Aktivitas Antibakteri Propionibacterium Acnes Ekstrak Kulit Jeruk Lemon (Citrus Limon L) Pada Variasi Konsentrasi Etanol Dan Waktu Maserasi Sukiman, Sukiman; Anggreni, 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.
Karakteristik Komposit Biotermoplastik Berbasis Pati Termoplastis/ Glukomanan Termoplastis/Poli Asam Laktat Dalam Variasi Jenis dan Konsentrasi Filler Siringo-Ringo , Putri Agnesia; Harsojuwono, Bambang Admadi; Suwariani, Ni Putu; Hartiati, Amna; Hartiati, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
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.i04.p05

Abstract

Biothermoplastic composites are eco-friendly materials that degrade more quickly. These composites are a mixture of biologically-based polymers that melt when heated and solidify when cooled, making them a potential solution for sustainable packaging materials. This study aims to determine the effect of various types and concentrations of fillers on the characteristics of biothermoplastic composites, as well as to identify the combination of filler type and concentration that produces the best characteristics in thermoplastic starch/thermoplastic glucomannan/polylactic acid (TPS/TPG/PLA) composites. The research used a Completely Randomized Design (CRD) factorial with the first factor being the type of filler (J), namely ZnO, Clay, and CaCO₃, while the second factor was the filler concentration (K), which was 5%, 7.5%, and 10% of the matrix material. Therefore, there were 9 treatment combinations, each repeated twice. The variables observed in this study were tensile strength, elongation at break, elasticity (Young's modulus), swelling, density, melting point, and biodegradation time. The data obtained were analyzed using variance analysis and followed by the Honest Significant Difference (HSD) test. The results showed that the type and concentration of filler had a significant influence on tensile strength, elongation at break, elasticity, swelling, density, melting point, and biodegradation time. The best biothermoplastic composite was obtained using 10% clay filler, with a tensile strength of 41.88 MPa, elongation at break of 0.68%, elasticity of 6.16 GPa, swelling of 0.48%, density of 1.01 g/cm³, a melting point of 170.05°C, and a biodegradation time of 24.5 days. The characteristics of the TPS/TPG/PLA biothermoplastic composite mostly meet SNI and international standards, except for elongation at break.
Analisis Faktor Yang Mempengaruhi Keputusan Konsumen Di Hidden Strawberry Garden, Kabupaten Buleleng Tarigan, Catherin Feronika; Hartiati, Amna; Suwariani, Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p10

Abstract

Purchasing decisions in the agro-tourism sector are not only influenced by the quality of products in the form of fresh and processed strawberries, but also by price, place, promotion, people, process and physical evidence. This study aims to find out what factors affect consumer decisions, determine the dominant variables that represent each factor in influencing consumer decisions, and find out strategies to improve consumer decisions in Hidden Strawberry Garden, Buleleng Regency. The data collection technique in this study was carried out by distributing 85 questionnaires to respondents. The data obtained was then analyzed using factor analysis and processed using the SPSS version 30 program. The results obtained showed that the number of factors formed was 5 factors. Factor 1 (combination of people and processes) with an eigenvalue of 10,017 consisting of 6 variables, namely: the speed of employees in overcoming complaints, employee knowledge about agrotourism, employee attention to visitors, good and neat employee appearance, ease of communication, and the payment process is carried out quickly. Factor 2 (combination of products, physical evidence, and price) with an eigenvalue of 2,326 consisting of 8 variables, namely: product quality, good fruit quality, availability of strawberries, providing additional facilities such as relaxation areas and toilets, photo spot areas or special spots for visitors, parking lots, appropriate product selling prices, and a comfortable agrotourism atmosphere. Factor 3 (combination of promotions, people, products, and prices) with an eigenvalue of 1,831 consisting of 4 variables, namely: direct marketing, employee knowledge about agrotourism, product guarantees, and discounts. Factor 4 (combination of products and promotions) with an eigenvalue of 1,439 consisting of 4 variables, namely: variety of processed strawberry products, complete information on promotional media, products have attractive packaging, and product sizes vary. Factor 5 (combination of price and place) with an eigenvalue of 1,413 consisting of 4 variables, namely: an easy-to-reach agro-tourism location, a strategic agro-tourism location, a price that is easily accessible to all groups, and various product distribution channels available.
Co-Authors Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Aprilianti, Bunga Bambang Admadi Harsojuwono Hartiati, Sri Ni Made Wartini NYOMAN SEMADI ANTARA Putra, I Gede Adi Darmaja Siringo-Ringo , Putri Agnesia Sukiman Sukiman Tarigan, Catherin Feronika