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All Journal Agrointek JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Wijaya, I Made Mahaputra
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Teh Herbal Bubuk Bunga Wijaya Kusuma (Epiphyllum Oxypetalum) Dengan Variasi Suhu Pengeringan Pramesti, Rika Charina Dyah; Anggreni, A. A Made Dewi; Wijaya, I Made Mahaputra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p02

Abstract

Wijaya kusuma flower contains phytochemical compounds including saponins, glycosides, steroids, terpenoids, phenolic compounds, resins, and tannins. . This study aims to find out the effect of drying temperature variations on the characteristics of wijaya kusuma flower powder herbal tea and determine the drying temperature that can produce wijaya kusuma flower powder herbal tea with the best characteristics. This study uses a Group Random Design with one factor, namely the variation of drying temperature consisting of 5 levels, namely 50°C, 60°C, 70°C, 80°C, and 90°C. The data produced was analyzed using Analysis of variance (ANOVA), if the treatment given showed an influence on the variables tested, then a further test was carried out BNJ (Honest Real Difference) at the level of 5%. The variables measured included yield, extract content in water, total phenols, total flavonoids, antioxidant activity, sensory tests, and antibacterial activity. The results showed that the variation in drying temperature had a significant influence on all the variables observed. The best treatment based on the effectiveness index test was a temperature of 50°C with the following characteristics: yield 15.67 ± 3.79%, extract content in water 6,39 ± 0,01%, total phenol 784.7±91.18 mg GAE/g, total flavonoids 48.83±2.08 mg QE/g, antioxidant activity 37.04 ± 6.89 ppm, antibacterial activity of Staphylococcus aureus 27.14 ± 2.28 mm, and overall acceptance of the panelists liked with a score of 3.35±0.186.
Nira Kelapa Dipasteurisasi Sebagai Minuman Penyegar Dengan Variasi Waktu Dan Suhu: Studi Sifat Fisik, Kimia, Mikrobiologi, Dan Sensoris Bara, Sari Natalia Batu; Wijaya, I Made Mahaputra; Arnata, I Wayan
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.p08

Abstract

Coconut sap is a sweet liquid obtained from tapping coconut flowers and has the potential to be developed as a refreshing beverage. However, its shelf life is limited due to spoiling caused by microbial contamination, which lead to fermentation. This study was aimed to determine the optimal pasteurization temperature and duration in order to maintain the physical, chemical, microbiological, and sensory quality of coconut sap. In this study, pasteurization temperatures of 60, 65, and 70 °C for 20, 25, and 30 minutes was applied.. The observed parameters included total microbial count (TPC), pH, total soluble solids (TSS), protein content, ethanol content, color, and sensory evaluation. The results indicated that pasteurization at 70°C for 30 minutes was found to be the best treatment, maintaining microbial counts below the SNI standard up to the 11th day, with protein content of 0.04%, and undetectable ethanol levels. Sensory evaluation results showed high acceptance in terms of color, aroma, and taste.
Produksi etanol pada media pyg dengan variasi suhu dan perbandingan media fermentasi menggunakan isolat IS258 Prameshwari, Jamas; Wijaya, I Made Mahaputra; Gunam, Ida Bagus Wayan
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17641

Abstract

Bioethanol is produced by the fermentation of glucose (sugar) from natural sources using microorganisms. Prior isolate IS258 was distinguished as a potential yeast to produce bioethanol. This study aimed to determine the optimum fermentation temperature and compare fermentation media using IS258 isolate as a starter to produce ethanol optimally. This study conducted four fermentation temperature treatments (24, 26, 28, and 30 °C) and compared two fermentation media, namely, PYG (Peptone Yeast Glucose) media used in the lab for probed, and coconut sap in traditional fermentation. There are diverse stages that were conducted in this research, namely cell rejuvenation, propagation of the IS258 isolate, fermentation, distillation, and calculation of tested variables. The optimum temperature of fermentation acquires at 28 °C with a difference of total dissolved solids 12,4 ⸰brix, which attains 104,13 ml of accumulated ethanol. During the comparison test of fermentation media, the optimum PYG media produced the highest total ethanol, which was 105,46 ml. The difference in the total yield of ethanol is affected by the differences in the nutrients of carbon (C) and nitrogen (N) elements contained between the media, which was lacking in coconut sap
Co-Authors Anggreni, A. A Made Dewi Bara, Sari Natalia Batu I Wayan Arnata Ida Bagus Wayan Gunam Prameshwari, Jamas Pramesti, Rika Charina Dyah