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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
ANAK AGUNG MADE DEWI ANGGRENI
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Stabilitas Dan Ukuran Partikel Mikroemulsi Minyak Atsiri Sereh (Cymbopogon Citratus) Dengan Rasio Surfaktan Dan Ko-Surfaktan Putra, Anak Agung Gede Surya Pradana; Suhendra, Lutfi; Anggreni, Anak Agung Made Dewi
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.p05

Abstract

Lemongrass essential oil, derived from the Cymbopogon citratus plant, is a highly beneficial essential oil widely used in the pharmaceutical, food, and cosmetic industries. Microemulsions are colloidal systems consisting of two immiscible phases, namely the oil phase and the water phase, stabilized by surfactants and co-surfactants. This study aims to evaluate the effect of the surfactant and co-surfactant ratio on the characteristics of lemongrass essential oil microemulsions and to determine the optimal formulation ratio that produces the best microemulsion. In this study, 11 different surfactant and co-surfactant ratio variations were used, with each treatment being tested twice, resulting in a total of 22 experimental units. The analysis results indicated that the surfactant and lemongrass essential oil mixture ratio had a highly significant effect (P<0.05), with the obtained variance values falling below the thresholds of 0.01 and 0.05. The research data revealed that the best lemongrass essential oil microemulsion formulation was achieved at a 60:40 ratio, with an index value of 0.144±0.005 and a transmission value of 87.07±0.820244. After centrifugation, the index was 0.061±0.008, with a transmission value of 95.907±1.53017, resulting in a transparent appearance with a slightly sticky texture.
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 Kulit Tanduk Kopi Arabika (Coffea Arabica L.) Sebagai Sumber Antioksidan Pada Variasi Jenis Pelarut Dan Daya Ekstraksi Mengggunakan Microwave Assisted Extraction Satya, I Gede Made; Putra, Gusti Putu Ganda; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p06

Abstract

The parchment skin of Arabica coffee is a by-product of the hulling process that contains bioactive compounds such as phenols and flavonoids, which have potential as natural antioxidants. This study aims to determine the effect of solvent type and extraction power using Microwave Assisted Extraction (MAE) on the characteristics of Arabica coffee parchment extract (Coffea arabica L.), as well as to identify the best treatment combination for producing extracts with high antioxidant potential. A factorial Completely Randomized Design (CRD) was used with two factors: the type of solvent (ethanol, methanol, and acetone) and extraction power (300, 450, and 600 watts). The data were analyzed using analysis of variance (ANOVA), followed by the Honest Significant Difference (HSD) test. The results showed that the type of solvent, extraction power, and their interaction had a highly significant effect on extract yield, total phenolic content, and total flavonoid content, while a significant effect was observed on antioxidant capacity. The best treatment was obtained using ethanol as the solvent and an extraction power of 600 watts, resulting in an extract yield of 6.06 ± 0.15%, total phenolic content of 2.83 ± 0.0293 mg GAE/g, total flavonoid content of 7.86 ± 0.01 mg QE/g, and antioxidant capacity of 0.48 ± 0.011 mg GAEAC/g.
Karakteristik Vinegar Nanas Pada Variasi Kombinasi Kecepatan Agitasi Dan Lama Fermentasi Pada Asam Asetat Saragih, Davina Patricia; Antara, Nyoman Semadi; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p02

Abstract

Pineapple (Ananas comosus (L.) Merr) is a tropical fruit abundant in Indonesia and rich in simple sugars such as glucose, fructose, and sucrose, making it a potential raw material for vinegar production through fermentation processes. Vinegar production involves two stages of fermentation: alcoholic fermentation using Saccharomyces cerevisiae and acetic fermentation by Acetobacter aceti. This study aims to determine the effect of agitation speed and fermentation duration during the acetic fermentation stage on the characteristics of pineapple vinegar and to identify the optimal agitation speed and fermentation duration for producing pineapple vinegar with the best characteristics. The research was conducted using a randomized block design (RBD) with two factors: agitation speed (50, 100, and 150 rpm) and fermentation duration (5, 10, and 15 days), with two replications, resulting in 18 experimental units. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's multiple range test if significant effects were found. Observed parameters included acetic acid content, ethanol content, reducing sugar content, and sensory characteristics such as color, aroma, taste (sweet, sour, bitter), and overall acceptance. The results showed that agitation speed and fermentation duration significantly affected the characteristics of pineapple vinegar during the acetic fermentation stage. The best treatment was obtained at an agitation speed of 150 rpm for 10 days, yielding an acetic acid content of 3.2%, ethanol content of 0.024%, reducing sugar content of 0.201%, color score of 3.2 (slightly yellow), sweetness score of 3.6 (moderately sweet), sourness score of 3.9 (very sour), bitterness score of 3.6 (moderately bitter), and the highest overall acceptance score of 3.5 (neutral to like).
Karakteristik Kompos Dari Limbah Kulit Buah Pada CV. Mahajaya Sangkara, Bali Food Industry Dengan Perlakuan Konsentrasi Effective Microorganism 4 (EM4) Puspaningrum, Ade; Triani, I Gusti Ayu Lani; Anggreni, Anak Agung Made Dewi
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.p02

Abstract

Fruit skin waste still contains many organic compounds that can be processed into environmentally friendly, useful, and value added products, one of which is compost. The addition of EM4 bioactivator to composting can affect composting time faster than natural composting. This study aims to determine the effect of EM4 concentration treatment on the characteristics of compost from fruit skin and determine thebest compost characteristics with the addition of EM4 according to SNI 19-7030-2004. The experimental design used wasia Group Randomized Design with EM4 concentration as a treatment consisting of five levels namel 0%, 25%, 50%, 75%, 100%. The treatment was grouped into 3 groups based on the time of its implementation so that 15 experimental units were obtained. The obtained are analyzed-for-variance and-if the treatment affects the observed variables, it is continued with the Honest Real Different Test (BNJ). The results showed that the addition of EM4 bioactivator had a very real effect on the temperature, pH, color, and yield of compost but had no effect on the organic matter content of compost. The best treatment that produces characteristics according to SNI 19-7030-2004 is the addition of EM4 bioactivator by 75% which produces compost with compost temperature characteristics of 32.22±0.07oC, compost pH 7.23±0.06, compost color L* 3.67±0.58, a* 0.33±0.58, b* 2.67±0.58, organic matter content 28.68±7.14%, and yield 51.11±0.96%.
Co-Authors Gusti Putu Ganda Putra, Gusti Putu Ganda I Gusti Ayu Lani Triani Lutfi Suhendra NYOMAN SEMADI ANTARA Puspaningrum, Ade Putra, Anak Agung Gede Surya Pradana Saragih, Davina Patricia Satya, I Gede Made Sukiman Sukiman Suwariani, Ni Putu