Article Per Year (5 Year)
p-Index From 2021 - 2026
4.275
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Sains dan Teknologi Pertanian Journal of Fibers and Polymer Composites International Journal of Economics, Business and Innovation Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno Metamorfosa: Journal of Biological Science Open Access DRIVERset
I Wayan Arnata
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indoneser
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
Optimasi ph dan Suhu Proses Sakarifikasi Fermentasi Simultan dalam Produksi Bioethanol dari Ubi jalar Bambang Admadi Harsojuwono; I Wayan Arnata
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The Research objective was to obtain the optimum pH and temperature of simultaneous fermentation scarification (SFS) process on the ethanol production of the sweet potato hydrolyzed. This research used the block random design with factorial experiment. First factor was pH (4.5 ; 5.0 ; 5.5) and the second factor was temperature (30, 35, 40 and 45 oC). The research was conducted with the following stages : production of sweet potato hydrolyzed by enzyme in the liquidation process, preparation of S. cerevisiae culture and simultaneous fermentation scarification process. The results showed that the optimum simultaneous fermentation scarification process on temperature of 35oC and pH 4,5 that produce the ethanol of 5,32% (v/v) with the ethanol produce efficiency of 35,79% ; fermentation efficiency of 70,16% and yield of 11,79%.Key words: sweet potato, simultaneous fermentation scarification, pH and temperature
Profil Permukaan Dan Gugus Fungsi Bioplastik Pati Singkong Termodifikasi Bambang Admadi Harsojuwono; I Wayan Arnata; Sri Mulyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian adalah  mengidentifikasi profil permukaan dan gugus fungsi bioplastik yang terbuat dari pati singkong termodifikasi. Penelitian dilaksanakan dengan metode eksplorasi, yang diawali dari pembuatan bioplastik pati singkong termodifikasi dan dilanjutkan dengan mengamati profil permukaan bioplastik pati singkong termodifikasi pada sisi melintang dan membujur dengan menggunakan Scan Electron Microscope (SEM), serta mengidentifikasi gugus fungsi pada polimer yang terbentuk dalam bioplastik menggunakan spectrometer FTIR. Hasil peneltian menunjukkan bahwa profil permukaan bioplastik pada tampak membujur menunjukkan adanya jaringan-jaringan gel yang dibentuk oleh bahan polimer pati termodifikasi dengan rongga-rongga udara. Profil bioplastik pati singkong (tapioka) tampak samping atau melintang menampilkan susunan berlapis ke arah vertikal dengan ketebalan 379 mikron, sementara itu perbesaran 2500 kali tampak melintang menunjukkan jaringan-jaringan gel yang dibentuk oleh bahan polimer pati yang tersusun berbentuk gelombang atau ombak ke arah vertikal. Bioplastik yang dibentuk dari polimer pati termodifikasi mengandung gugus fungsi hidroksil (O-H) yang berikatan dengan hydrogen, alkana (C-H), aldehida (C-H), ikatan hidrogen asam karboksilat, alkuna (C=C), ester, senyawa aromatik sederhana, karboksil (C-O), alkena (C=C) serta hidrokarbon -(CH2)n.
Characteristic of bioplastic’s physical and mechanical (Study on Tapioca Concentration and Composition Mixture of Plasticizer) Bambang Admadi Harsojuwono; I Wayan Arnata
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to (1) the effect of the concentration of starch and  ratio mixture of plasticizer to the physical and mechanical characteristics of bioplastics (2) determine the concentration of starch and plasticizer RATIO mixture  that results in physical and mechanical characteristics of bio plastics best. The experiment was conducted using a factorial randomized block design. The first factor is the concentration of tapioca consisting of 3 levels 4%, 5% and 6% (w / w). The second factor is the   mixture plasticizer ratio  of glycerol and sorbitol   consisting of 5 levels ie (100: 0)%, (95: 5)%, (90:10)%, (85:15)%, (80:20)% b / b. Each combination of treatments classified into 2 time  processing bio plastics, so there are 30 experimental units. Variables observed water content, elongation at break, tensile strength and Young's modulus . The data obtained were analyzed of variant and  test of Duncan's. The results showed that the concentration of tapioca and  mixture plasticizer had no effect on water content but significant effect on the elongation at break, tensile strength and Young's modulus. The concentration of starch 6% with a ratio of mixture of plasticizers glycerol: sorbitol ( 100: 0) produces the best characteristics of bioplastics with water content of 3.98%, elongation at break of 18.75%, the tensile strength of 930 MPa and a Young's modulus of 50 MPa.
Effect of Alkaline Concentration Treatments on the Chemical, Physical and Thermal Characteristics of Cellulose from Tapioca Solid Waste I Wayan Arnata; Bambang Admadi Harsojuwono; Amna Hartiati; Anak Agung Made Dewi Anggreni; Dewi Sartika
Journal of Fibers and Polymer Composites Vol. 1 No. 2 (2022): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (784.354 KB) | DOI: 10.55043/jfpc.v1i2.57

Abstract

Tapioca solid waste (TSW), as a source of natural fiber, is produced in abundance, but its utilization is minimal and even has the potential to pollute the environment. Unfortunately, TSW fiber has low physical, mechanical, and thermal characteristics that limit its application. Therefore, one way to improve the characteristics of TSW so that the fiber can be applied in various fields is by using the modified alkalization method. This study aims to determine the effect of alkali concentration on cellulose's chemical, physical, and thermal characteristics from TSW. Alkali treatment used NaOH solution of 0%, 5%, 10%, 15%, and 20% (v/w). The chemical characteristics of the fiber were analyzed for moisture, starch, lignin, hemicellulose, and cellulose content. Fiber surface morphology was analyzed by scanning electron microscopy (SEM), functional group changes with Fourier transform infrared (FTIR), degree of crystallinity with X-ray diffraction (XRD), and thermal stability with thermogravimetric analysis (TGA). The results showed that alkaline treatment affected changes in the chemical, physical, and thermal characteristics of cellulose from TSW. The increasing concentration of NaOH causes the water and cellulose content to increase, while the starch, hemicellulose, and lignin content decrease. Surface morphology is getting rougher, fiber dimensions increase to 10% NaOH concentration, but at higher concentrations, it causes a decrease in dimensions. FTIR analysis showed that the intensity of the hemicellulose and lignin functional groups decreased with increasing NaOH concentration. The degree of crystallinity and crystal size increased until the NaOH concentration was 10%, but at higher concentrations, it tended to decrease. Meanwhile, d-spacing increased with increasing NaOH concentration. The thermal stability of the fiber tends to decrease with increasing NaOH concentration. Alkalized cellulose from TSW has the potential to be used in a wider field, such as adsorbent and composite reinforcing agent.
Pengaruh Suhu Dan Waktu Proses Karboksimetilasi Terhadap Karakteristik Carboxymethyl Cellulose (CMC) dari Onggok Singkong K.G. Govardhana Sutha; I Wayan Arnata; I Gusti Putu Ganda Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i03.p13

Abstract

Onggok is an organic waste from tapioca production rich in cellulose but has not been utilized fully for other usages. This study aimed to determine the appropriate temperature and time for the carboxylation process to produce CMC from cassava with the best characteristics. This study used a factorial randomized block design. Factor 1 was temperature (40oC, 55oC, 70oC) and factor 2 was time (2 hours, 3.5 hours, 5 hours). The observed variable was yield, water content, substitution degree, viscosity, and purity. The results showed that the interaction temperature and time affected the yield, water content, degree of substitution, viscosity, NaCl content, and purity of CMC. The best treatment was obtained from a combination of 40oC temperature treatment with a processed time of 5 hours with the yield value, moisture content, degree of substitution, viscosity, and purity of CMC 83.97±1.36%, 9.58±0.67%, 0,89±0.06, 105.00±21.21cPs, and 97.55±0.66%, respectively
Characteristics of Bioplastic Composites on Variations in Taro Starch (Colocasia esculenta)-Carrageenan Ratio and Polycaprolactone Reinforcing Agent Concentration Amirrulloh, Muchammad Rizqi; Hartiati, Amna; Suhendra, Lutfi; Arnata, I Wayan
Journal of Fibers and Polymer Composites Vol. 4 No. 1 (2025): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v4i1.242

Abstract

Using petroleum-based plastics presents significant environmental challenges due to their difficulty in decomposition. This study explores the characteristics of bioplastic composites created from taro starch (Colocasia esculenta) and carrageenan, incorporating polycaprolactone (PCL) as a reinforcing agent. An experimental approach was employed, varying the ratio of taro starch to carrageenan (25:75 and 50:50) and the concentration of PCL (7.5%, 10%, 12.5%, and 15%). The evaluation included tests for tensile strength, elongation at break, elasticity, thickness swelling, and biodegradation. The results showed that the variation of the ratio of taro starch: carrageenan affected tensile strength, elasticity, and biodegradation but not elongation at break and swelling. In comparison, PCL reinforcement affected elongation at break and swelling but not tensile strength, elasticity, and biodegradation. Bioplastic composite with a ratio of taro starch: carrageenan of 25:75 and a concentration of PCL reinforcement of 12.5% ​​(0.75 g) with a tensile strength value of 10.37 ± 2.57 MPa; elongation at break of 2.11 ± 10%; elasticity of 520.07 ± 123.47 MPa; swelling of 70.18 ± 4.96% and the duration of biodegradation on the 5th day. FTIR analysis confirmed the presence of C-H, C-O, C=O, and O-H functional groups, indicating compatibility among the materials in forming the bioplastic composites. The results of this study suggest that bioplastics derived from taro starch and carrageenan, supplemented with PCL, could serve as a promising alternative for environmentally friendly packaging that biodegrades more effectively than traditional plastics.
Next-Generation Pasta: Trends and Challenges in Plant-Based and Protein-Enriched Formulation Pranayasa, Wayan Angga; Luh Putu Wrasiati; Ni Made Wartini; I Wayan Arnata
International Journal of Economics, Business and Innovation Research Vol. 4 No. 05 (2025): August - September, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v4i05.2177

Abstract

The high demand for healthier food is contributing to the innovation in pasta formulations, traditionally based on durum wheat semolina. In this context, recent reformulation has focused on the addition of plant-based and protein-rich ingredients, such as legumes, pseudocereals, fish protein, and dietary fiber, to enhance nutritional value and functional properties of pasta product. The reformulations cause an increase in protein, fiber content, amino acid, antioxidant capacity, glycemic control, and prebiotic activity. However, ingredient substitutions pose technological challenges, including changes in texture and high losses during the cooking process. Therefore, this study aims to optimize functional pasta product and address technological challenges by applying different processing methods such as fermentation, extrusion, and enzymatic treatments. The results showed that pasta fortification provided substantial nutritional benefits, although the impact on sensory characteristics posed a significant concern. This was because physicochemical properties of functional ingredients could alter the texture, color, and flavor of product, directly impacting consumer acceptance.
PENGARUH KOSENTRASI DAUN KELADI TERHADAP BIOKOMPOSIT FOAM TAPIOKA DAN KITOSAN Putra, Ferdi Prayoga; Harsojuwono, Bambang Admadi; Arnata, I Wayan
PLANTKLOPEDIA: Jurnal Sains dan Teknologi Pertanian Vol 5 No 2 (2025): September
Publisher : Program Studi Agroteknologi, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Siddenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/plantklopedia.v5i2.2060

Abstract

Biocomposite foam offers an environmentally friendly solution to replace synthetic polymer-based packaging that is difficult to degrade. This study aimed to investigate the effect of taro leaf powder (Colocasia esculenta (L.) Schott) concentration on the characteristics of tapioca-and chitosan-based biocomposite foam, as well as to determine the optimal concentration for producing the best-performing foam. The research employed a Randomized Block Design (RBD) with five levels of taro leaf powder concentration: 1%, 1.5%, 2%, 2.5% and 3%, tested across four blocks based on biocomposite foam production time. The observed variables included tensile strength, tear strength, density, elongation at break, compression set, thickness, swelling, and biodegradation. Data were analyzed using ANOVA followed by the Least Significant Difference (LSD) test. The results showed that variations in taro leaf powder concentration produced the best foam properties, with a tensile strength of 2.04 N/cm2, tear strength of 1.46 N/cm2, density of 0.22 g/mL, elongation at break of 2.77%, compression set of 17.28%, thickness of 12.78 mm, swelling of 0.84%, and a biodegradation time of 15.75 days.
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.
Pengaruh Konsentrasi Asam Stearat dan Selulosa dari Limbah Padat Pengolahan Tapioka Terhadap Karakteristik Biokomposit Foam Tapioka dan Glukomanan Pupung Ferdiansyah; Bambang Admadi Harsojuwono; I Wayan Arnata
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 2 (2022): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p04

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asam stearat dan selulosa dari limbah padat pengolahan tapioka terhadap karakteristik biokomposit foam tapioka dan glukomanan serta menentukan konsentrasi asam stearat dan selulosa dari limbah padat pengolahan tapioka yang optimal sehingga dihasilkan karakteristik biokomposit foam tapioka dan glukomanan yang terbaik. Penelitian ini menggunakan rancangan acak kelompok dengan dua faktor. Faktor I adalah konsentrasi asam stearat yang terdiri dari 3 taraf (2% ; 4% ; 6%). Faktor II adalah konsentrasi asam maleat anhidrida yang terdiri dari 3 taraf yaitu (2,5%; 5%; 7,5%). Variabel yang diamati yaitu kekuatan tarik/tegangan putus (tensile strength), densitas (kerapatan massa), ketahanan sobek, pampat tetap (compression set), ketebalan, swelling, dan waktu biodegradasi (biodegradation time). Hasil penelitian menunjukan konsentrasi asam stearat berpengaruh sangat nyata terhadap kuat tarik, ketahanan sobek, pampat tetap, swelling, biodegradasi, tetapi tidak berpengaruh nyata terhadap densitas dan ketebalan. Konsentrasi selulosa berpengaruh sangat nyata terhadap kuat tarik, ketahanan sobek, pampat tetap, swelling, biodegradasi dan berpengaruh nyata terhadap ketebalan, tetapi tidak berpengaruh nyata terhadap densitas. Interaksinya berpengaruh sangat nyata terhadap kuat tarik, ketahan sobek, pampat tetap, swelling, biodegradasi, tetapi tidak berpengaruh nyata terhadap densitas dan ketebalan. Konsentrasi asam stearat 6% dan selulosa 5% menghasilkan biokomposit foam terbaik dengan nilai kuat tarik 0,69 N/cm2, ketahanan sobek 0,49 N/cm2, densitas 0,20 g/ml, pampat tetap 7,61%, ketebalan 10,27 mm, swelling 0,55%, dan waktu degradasi selama 13,67 hari.
Co-Authors A.A.S. A. Sukmaningsih Aditya Nandika A.J Amirrulloh, Muchammad Rizqi Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Sagung Inten Mahasari Putri Arnita Adriani Purba Bambang Admadi Bambang Admadi H Bambang Admadi Harjosuwono Bambang Admadi Harsojuwono Bangkit Dwi Satryo Bara, Sari Natalia Batu Desi Lusiani Pasaribu Desi N. I. Izzabilah Dewi Sartika Dimas Anggi Ananta Dwi Setyaningsih G. W. Wirayuda G.P. Ganda Putra Gede Gora Adrista Gusti Ayu Gayatri Amasdenia Sukarno I Gusti Agung Ayu Mirah Pradnya Dewi I Gusti Agung Ayu Utami Andari I Gusti Putu Ganda Putra I Kadek Punia Atmaja I Ketut Satriawan I Komang Putra Adnyana I Komang Rai Wisnawa Putra I M. Mahaputra Wijaya I Made Adi Parimartha I Made Ari Kharismananda Jagatkirana I Made Arif Sukmawan I Made Mahaputra Wijaya I Made Mahaputra Wijaya I Made Mahaputra Wijaya i made mateo nautillus I Made Sugiastawa I Made Topan Wira Aristya I W.G. SEDANA YOGA I Wayan Angga Sukma I Wayan Rai Widarta I. Setyawati Ida Ayu Adi Ida Ayu E. P. Wulandari Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Sinta Citra Pertiwi Ida Bagus Ananta Wibawa Ida Bagus W. Gunam Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Indah S. R. Naibaho Intan Tiar Malau K.G. Govardhana Sutha Karina Novita Dewi Lilis Banne Paseru Luh Putu Wrasiati Lutfi Suhendra MADE AYU DHAVA VAGISVARI GIRI PUTRI MADE PHARMAWATI Made Puspa Aridona Manika Santhi Marchela Milenia Rindany Monica Rusiyantoro Muhammad Iqbal N.L. Yulianti Ni Made Heni Epriyanti Ni Made Wartini Ni Made Wartini Ni Putu Mega Triasswari Ni Wayan Anik Satria Dewi Ni Wayan Anita Ni Wayan Nadia Martaningsih Sutarsa Ninik Indah Purwati Nur Azizah Diniari Nur Richana NYOMAN SEMADI ANTARA Pranayasa, Wayan Angga Pupung Ferdiansyah Putra, Ferdi Prayoga Rian Hakim Richard Howard Patty Sadyasmara, Cokorda Anom Bayu Sri Mulyani Sri Mulyani Tinambunan, Nurcahaya Tuti Herlina Br.Naibaho Wijaya, I Made Mahaputra