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ANAK AGUNG MADE DEWI ANGGRENI
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
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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%.
Aktivitas Antibakteri Propionibacterium acnes Ekstrak Bunga Kenanga (Cananga odorata) Terhadap Variasi Jenis Pelarut dan Waktu Maserasi Sinaga, Reni; Anggreni, Anak Agung Made Dewi; Harsojuwono, Bambang Admadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p06

Abstract

Ylang ylang flower is one of the natural sources that contain antibacterial compounds. One of the bacterial infections on the skin surface is acne and is aggravated by the existence of Propionibacterium acnes bacteria. This experiment aims to determine the effect of solvent type and maceration time on the effectiveness of ylang flower extract in inhibiting P.acnes bacteria, and to determine the combination of solvent type and maceration time that produces ylang flower extract with the best antibacterial activity. This experiment used Factorial Randomised Group Design (RAK) with two factors. The first factor is the solvent type which includes ethanol, methanol, and n-hexane. The second factor is maceration time which includes 24, 48, and 72 hours. The variables observed in this study included yield, total phenol, and the highest antibacterial activity. The obtained data were then analysed with analysis of variance (ANOVA), then continued with Duncan's test. The results of this study showed that the type of solvent and maceration time significantly affected the yield, total phenol, and antibacterial activity on P.acnes test bacteria. The interaction between treatments had a significant effect on yield but no significance on total phenol and antibacterial activity on P.acnes test bacteria. The best solvent type that can produce kenanga flower extract with the highest antibacterial activity is methanol with an inhibition zone of 8.48 ± 1.66 mm, with yield of 5.03 ± 0.10% and total phenol of 43.04 ± 0.81 mg GAE/g. The best maceration time that can produce kenanga flower extract with the highest antibacterial activity is 48 hours with an inhibition zone of 5.35 ± 0.79 mm, with yield of 5.03 ± 0.10% and total phenols of 31.69 ± 1.27 mg GAE/g.
Aktivitas Antibakteri Escherichia coli Pada Berbagai Konsentrasi Lignin Dari Serat Serabut Kelapa (Cocos nucifera L) Wahyudiyono, Aditya Ivan; Anggreni, Anak Agung Made Dewi; Arnata, I Wayan
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.p04

Abstract

Lignin as one of the phenolic compounds can be used as an antibacterial substance that has renewable properties, is easily decomposed by the environment, and its availability is abundant in nature. The purpose of this study is to determine the effect of lignin concentration from coconut fiber on the antibacterial activity of Escherichia coli and determine the concentration of lignin from coconut fiber that produces the highest antibacterial activity of Escherichia coli. This study used a completely randomized design (CRD) with lignin concentration treatment (K) consisting of 6 levels, namely antibiotics, 0 percent, 5 percent, 10 percent, 15 percent, and 20 percent. The variable observed was the diameter of the inhibition zone against E. coli bacteria. The results of the analysis of variance showed that the concentration of lignin had a very significant effect on the diameter of the inhibition zone of E. coli bacteria. Lignin concentration of 20 percent produced the highest inhibition zone diameter of 7,11 mm.
Penentuan Umur Simpan Produk Whitening Mask Powder Dengan Metode Accelerated Shelflife Testing Model Labuza Saragih, Theofilus Bezaliel Febrian; Anggreni, Anak Agung Made Dewi; Suwariani , Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p01

Abstract

Shelf life is the time when the product is packaged or produced to when the product is still safe to use. This research aims to determine the characteristics of water sorption isotherms of whitening mask powder products and to determine the shelf life of whitening mask powder products. The implementation of research in determining shelf life was determined through 2 stages, namely determining the characteristics of water sorption isotherms and determining the estimated shelf life with the Accelerated Shelf Life Testing method of the Labuza Model. The parameters used in the calculation of the Labuza Model are equilibrium moisture content (me), initial moisture content (mi), critical moisture content (mc), water vapor permeability (k/x), packaging cross-sectional area (A), product weight, saturated vapor pressure (Po), curve slope (b). The results showed that the characteristics of the water sorption isotherm curve of whitening mask powder products are Type II or sigmoid and the shelf life of whitening mask powder products, namely products packaged as much as 100g using polypropylene packaging with a thickness of 0,03 mm and a cross-sectional area of 13 cm x 9,5 cm, get an shelf life of 63,27 days (2,1 months) at 28oC and RH 75 %, while for products packaged 100 g using polyethylene packaging with a thickness of 0,13 mm and a cross-sectional area of 13cm x 9,5 cm, get an shelf life of 275 days (9,16 months) at 28oC and RH 75 %..
Penentuan Umur Simpan Black Sesame Body Scrub Powder Dengan Metode Accelerated Shelf Life Testing Model Labuza Silaen, Thesalonika Racheltauli Putri; Anggreni, Anak Agung Made Dewi; Wartini, Ni Made
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p02

Abstract

Shelf life is an important aspect and requirement in the production of a product. Until now, the shelf life of black sesame body scrub powder products is still unknown. This study aims to determine the sorption isotherm characteristics of water and the shelf life of black sesame body scrub powder using the Accelerated Shelf Life Testing Model Labuza method. This research was conducted in two stages, namely analysis of water sorption isotherm characteristics and estimation of shelf life. The results showed that the water sorption isotherm characteristics of black sesame body scrub powder were sigmoid (type II) and the shelf life of the product at 28oC, 75% humidity, in polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.064 m2, with a sample weight of 1000 g was 19.65 months or 1.6 years while with polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.0234 m2, with a sample weight of 100 g was 5.37 months or 0.4 years.
Co-Authors Bambang Admadi Harsojuwono Gusti Putu Ganda Putra, Gusti Putu Ganda I Gusti Ayu Lani Triani I Wayan Arnata Lutfi Suhendra Ni Made Wartini NYOMAN SEMADI ANTARA Puspaningrum, Ade Putra, Anak Agung Gede Surya Pradana Saragih, Davina Patricia Saragih, Theofilus Bezaliel Febrian Satya, I Gede Made Silaen, Thesalonika Racheltauli Putri Sinaga, Reni Sukiman Sukiman Suwariani , Ni Putu Suwariani, Ni Putu Wahyudiyono, Aditya Ivan