Article Per Year (5 Year)
p-Index From 2021 - 2026
1.554
P-Index
This Author published in this journals
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

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
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).
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.
Karakteristik Ekstrak Kulit Tanduk Kopi Sebagai Sumber Antioksidan Pada Variasi Ukuran Partikel Dan Lama Ekstraksi Dengan Metode Microwave Assisted Extraction Sudiantari, Gusti Ayu Sri; Putra, Gusti Putu Ganda; Anggreni, Anak Agung Made Dewi
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.p01

Abstract

Coffee husk is a by-product of the hulling process of coffee beans, containing bioactive compounds such as phenols and flavonoids that have potential as natural antioxidants. This research aimed to determine the effect of particle size and extraction time using the Microwave Assisted Extraction (MAE) method on the characteristics of coffee husk extract and to identify the best combination of traetments to produce coffee husk extract as an antioxidants source. The research was conducted using a factorial Randomized Block Design (RBD) with two factors: particle size (40,60,80 mesh) and extraction time (6, 8, 10, 12, 14 minutes). The data obtained were analyzed using analysis of variance (ANOVA), followed by the Honest Significant Difference (HSD) test. The observed parameters included extract yield, total phenol, total flavonoid, and antioxidants capacity. The result showed that both particle size and extraction time had a significant effect on all tested parameters. The best treatment was found with a particle size of 80 mesh and an extraction time of 14 minutes, resulting in an extract yield of 6.56 ± 0.44%, total phenol content of 4.64 ± 0.00 mg GAE/g, total flavonoid content of 9.58 ± 0.11 mg QE/g, and antioxidant capacity of 0.96 ± 0.01 mg GAEAC/g.
Karakteristik Ekstrak Pewarna Alami Bunga Bugenvil (Bougenvillea glabra) Dengan Variasi pH Pelarut Dan Daya Microwave Metode Microwave Assisted Extraction Ginting , Tesalonika; Wartini, Ni Made; Anggreni, Anak Agung Made Dewi
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.p04

Abstract

Bougainvillea (Bougainvillea glabra) has the potential to be a source of natural dyes, especially the pigment betacyine. The extraction of this compound can be done by various methods, one of which is Microwave Assisted Extraction (MAE). This study aims to determine the effect of solvent pH and microwave power on the characteristics of natural dye extract of bougainvillea flowers using the MAE method, as well as determine the best treatment of solvent pH and microwave power on the characteristics of natural dye extracts of bougainvillea flowers using the MAE method. The experimental design used was a factorial Group Random Design (RAK) with two factors, namely solvent pH consisting of pH 1; pH 1.62; pH 2.25 and microwave power consisting of 100 watts of power and 300 watts of power, with 6 treatment combinations with 3 groups based on the time of implementation. The data was analyzed using ANOVA and followed by Tukey's follow-up test using minitabs, and the determination of the best treatment was carried out the Effectiveness Index Test. The results showed that the pH of the solvent and the microwave power had an effect on the yield, total betacyine, redness level (a*), yellowness level (b*), and antioxidant capacity. The interaction between affects the yield, total betacyine, redness level (a*), and yellowness level (b*) of antioxidant capacity. The best treatment to produce natural dye extract of bougainvillea flowers using the MAE method based on the effectiveness index test was obtained from pH 2.25 and microwave power of 100 watts with a yield characteristic of 61.85%, total betayanin 21.84 mg/100g, antioxidant capacity of 388.50 mg GAE/100g, and color intensity (a*) 34.53; (b*)18,42
Co-Authors Bambang Admadi Harsojuwono Ginting , Tesalonika 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 Satya, I Gede Made Sinaga, Reni Sudiantari, Gusti Ayu Sri Sukiman Sukiman Suwariani, Ni Putu Wahyudiyono, Aditya Ivan