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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Sains dan Teknologi Pertanian Journal of Fibers and Polymer Composites International Journal of Economics, Business and Innovation Research

I Wayan Arnata

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indoneser

Author-ID : 233668

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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KARAKTERISTIK GULA CAIR DARI AMPAS PADAT PRODUK BREM DI PERUSAHAAN Fa. UDIYANA PADA PERLAKUAN KONSENTRASI H2SO4 DAN WAKTU HIDROLISIS Karina Novita Dewi; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.885 KB)

Solid dregs of brem was a waste from the production of brem drinks that still had high nutrient content to be processed into liquid sugar. The method was used acid hydrolysis with H2SO4. This study aims to determine the effect of H2SO4 concentration and hydrolysis time on liquid sugar characteristics and determine the concentration of H2SO4 and the best hydrolysis time to produce liquid sugar. This study was used a Randomized Block Design of a factorial pattern consists of two factors. The first factor was H2SO4 96% concentration (0.2%, 0.4%, and 0.6%). The second factor was hydrolysis time consists (10, 20, and 30 minutes). The experiments were grouped into 2 groups to obtain 18 experimental units. The observed variables were reduction sugar, total sugar, yield, and color intensity (L *, a *, b *). The results showed that the interaction of H2SO4 concentration and hydrolysis time had no significant effect on reduction sugar, total sugar, yield, color intensity (L *, a *, b *). H2SO4 concentration has no effect on reduction sugar, total sugar, yield, color intensity (L *, a *, b *). The hydrolysis time affects the reduction sugar, total sugar, yield, and brightness (L *) but does not affect the redness (a *) and yellowness (b *). The best treatments were obtained based on reduction sugar content and material usage efficiency was 0.2% H2SO4 concentration and hydrolysis time of 20 minutes with characteristic of reduction sugar 7.20 mg / l, total sugar 17.47 mg / l, yield 36.00%, brightness (L *) 9.01, redness level (a *) -2.23, and yellowness (b *) 32.50.Keywords : solid dregs of brem, hydrolysis, H2SO4, liquid sugar

Karakteristik Minyak Jelantah Hasil dari Proses Pemurnian dengan Ampas Tebu pada berbagai Variasi Suhu dan Waktu Pengadukan Rian Hakim; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Used cooking oil is cooking oil that has been used over and over again. Used cooking oil can be used as raw material for soap and biodiesel. However, before being used, the used cooking oil must be purified using an adsorbent. This study aims to determine the effect temperature and stirring time on the characteristics of used cooking oil purified with bagasse and determine the best temperature and stirring time to produce the best characteristics of used cooking oil. This study used a factorial randomized block design. The first factor was the adsorption temperature which consists of 70 °C, 80 °C, 90 °C, and 100 °C. The second factor was the stirring time which consists of 3 levels, namely: 60, 70, and 80 minutes. The data were analyzed by analysis of variance and continued with the Tukey test. The results showed that the adsorption temperature and stirring time significantly affected the clarity, water content, free fatty acid content, and brightness level. The interaction between treatments had a very significant effect on the level of clarity and brightness. The best treatment of the used cooking oil refining process using bagasse is the treatment at 100°C temperature and 80 minutes stirring time, with the characteristics of a clarity level of 0.149±0.010 A, 0.13±0.02% water content, 0.21±free fatty acid content. 0.02% and a brightness level of 47.37±0.01L*. Keywords : Used cooking oil, temperature, stirring time, sugarcane bagasse.

Pengaruh Konsentrasi Liquor Kakao (Theobroma cacao L.) terhadap Karakteristik Krim Berbahan Aktif Ekstrak Kunyit dan Daun Asam Monica Rusiyantoro; Sri Mulyani; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The concentrations of cocoa liquor is an alternative to increase phenolic compounds and at the same time as a natural coloring agent in creams. This study aims to determine the effect of the concentration of the cocoa liquor on the characteristics of the cream with the active ingredient of turmeric and tamarind leaves and to determine the cocoa liquor concentration to produce the best characteristics of the cream with the active ingredient of turmeric and tamarind leaves. This study used a randomized block design with 6 levels of cocoa liquor concentration of 0%, 4%, 6%, 8%, 10%, and 12%. The variables observed were homogeneity, viscosity, pH, spreadability, separation ratio, adhesion, L*, a*, b* color test, and total phenol of the cream. The results showed that the treatment of cocoa liquor concentration had a very significant effect on pH, viscosity, adhesion, dispersion, L*, a*, b* color tes, total phenol test, and organoleptic color test. Meanwhile, the treatment of cocoa liquor concentration had a significant effect on the separation ratio of the cream with the active ingredient of turmeric and tamarind leaf. The results of this study indicate that the concentration of cocoa liquor as much as 4% produces a cream with the active ingredient of turmeric and tamarind leaves with the best characteristics that are homogeneous with pH 6.13, viscosity 15333cp and, adhesion 2.39sec, spreadability 7.18cm, separation ratio 0.95, color test values L * 15.39, the values of a * 11.55, the values of b * 13.92, with the organoleptic test for color preferences 5.1. Keywords: Liquor cacao, turmeric, tamarind leave, cream characteristics

PENGARUH PENAMBAHAN KALSIUM ASETAT (Ca(CH3COO)2) DAN BIOETANOL TERHADAP KARAKTERISTIK BIOETANOL GEL Arnita Adriani Purba; Bambang Admadi; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.806 KB)

This study aims to 1) knowing the effect of calcium acetate and ethanol to the characteristics of bioethanol gel, 2) knowing the adding of calcium acetate and ethanol which gives the best characteristics of bioethanol gel. This study uses a randomized block design factorial design. The first factor is the addition of calcium acetate which consists of four levels: 15 grams, 20 grams, 25 grams, 30 grams and the second factor is bioethanol, which consists of three levels: 75 grams, 85 grams and 95 grams. Variables observed were how long it lasts, viscosity, calorific value, thermal efficiency, the percentage of combustion residue, ash content. The addition of calcium acetate and ethanol concentration and their interactions very significant effect on the characteristics of bioethanol gel. Bioethanol gel with the addition of calcium asetate 20 grams and bioethanol 85 grams of bioethanol with the best treatment that has long lit 3,380 s / g, viscosity 6200 cPa.s, calorific value 4610,596 kJ/kg, the thermal efficiency of 0.47, the percentage of combustion residues 0269%, and % ash content 0.0892. The keyword : calcium asetate, bioethanol, bioethanol gel.

ANALISIS EKONOMI JALUR DISTRIBUSI BUNGA GEMITIR (Tagetes erecta L.) DI KECAMATAN PETANG KABUPATEN BADUNG Ninik Indah Purwati; Sri Mulyani; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (468.022 KB)

The objective of this research were to know 1) the various type of distribution route of marigold from farmer to consumer, 2) the handling process of distribution after the harvesting of marigold, and 3) the market margin including its profit of each distribution route of marigold from farmer to consumers. This study was a survey research. Population was farmer of marigold at Petang District, Badung Regency; and sample was farmers of marigold in farmer groups Suka Rahayu. The sampling method used purposive sampling and determine the distribution route used snowball sampling technique. The result of this research showed that there are two distribution route of marigold from Belok Sidan Village to consumers. The distribution route one was farmer-collectors-retailer-consumer, and the distribution route two was farmer-collectors-consumer. The handling process by farmer was picking, sorting, grading and packaging; by collectors was transport and temporary storage; by retail was grading. Market margin and profit margin in route 1 (one) was 5.000,00/kg and Rp. 4.115,00/kg and in route 2 (two) was Rp. 3.000,00/kg and Rp. 2.625,00/kg. The best market margin and profit margin was Rp. 3.000,00/kg and Rp. 2.625,00/kg which was found in distribution route two and the best farm gate price was 67% which was found in distribution route two. Keywords: distribution route, marigold, market margin, profit margin, and Tagetes erecta L.

Pengaruh Bagian Rebung dan Perlakuan Pendahuluan Terhadap Karakteristik Tepung dari Rebung Bambu Tabah (Gigantochloa nigrociliata BUSE – KURZ) Richard Howard Patty; Nyoman Semadi Antara; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The objective of this research was to know the effect of bamboo shoot parts and pre-treatment process on nutrition content and the color of flour from Tabah bamboo shoot. The laboratory scale experiments were designed by using randomized block design. Three parts of bamboo shoot (tip, middle, and lower parts) were processed in order produce to bamboo shoot flour by using two different pre-treatment processes, namely blanching and pickling process. The results of experiment show that interaction of the parts of bamboo shoot and pre-treatments used to process bamboo shoot to become flour affected the nutritions content of the bamboo shoot flour. Lower part of bamboo shoot and blanching pre-treatment process produce the best characteristics of bamboo shoot flour. The flour had the highest content of crude fiber (25.82%db) with the content of starch, protein and ash were 8.83%db, 23.97%db and 12.26%db, respectively. The flour showed bright color with the L value about 44.47 and the respective value of a and b were -12.76 and 49.36. The rendement of the process was 4.18%wb.

PENGARUH FORMULASI CARBOXYMETHYL CELLULOSE DAN ASAM STEARAT TERHADAP KARAKTERISTIK GEL BIOETANOL Ni Wayan Nadia Martaningsih Sutarsa; Bambang Admadi Harsojuwono; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.849 KB)

Bioethanol gel is a mixture of bioethanol and gel, so this product is one of the bioenergy products being developed today. This study was conducted to determine the effect of the formulations of carboxymethyl cellulose (CMC) and stearic acid to the characteristics of bioethanol gel. To achieve the objective of this study, the experiment that was designed using a randomized complete design was done on a laboratory scale by the treatments of the proportion of CMC and stearic acid in the formulation. The data obtained were analyzed by analysis of variance and if the treatment affected on the observed variables then continued with Duncan test. Effectivity test of the observed variables was used to obtain the best characteristics of bioethanol product. The test result showed that 1 g of CMC and 2 g of stearic acid produced the best characteristics of bioethanol gel with viscosity of 10 cp, combustion residues of 0.412%, 0.040% ash content, and duration of flaming was 150.5 seconds per 5 g sample. The bioethanol gel had a thermal efficiency value of 59.64% and a calorific value expressed in higher heating value and lower heating value was 3,163.283 cal/g and 2,562.697 cal/g, respectively. Key words: carboxymethyl cellulose , stearic acid, bioethanol gel, bioenergy

Pengaruh pH Awal dan Suhu Penyimpanan terhadap Stabilitas Betasianin Ekstrak Pewarna dari Bunga Kenop (Gomphrena globosa L.) I Made Sugiastawa; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Globe amaranth is a flower that can be used as a natural dye. The flower has a high betacyanin. This study aimed to determine the effect of initial pH and the temperature in stability extent of globe amaranth dye extract, with determined the initial pH and globe amaranth flower temperature with the maximum stability of dye extract during the retention. This experiment used a complete randomized design with two factors. The first factor was the initial pH that consist of pH 4, pH 5, and pH 6. The second factor was the storage temperature consist of temperature 4±1ºC and temperature 28±2ºC. The data were analyzed through analysis of variance in determined the effect of each factors. The results showed the initial pH had significant effect on betacyanin levels and value of brightness level (L*), redness level (a*), and yellowish level (b*) during the storage of globe amaranth dye extract. The temperature had significant effect on betacyanin levels and the value of brightness level (L*), value of the level of redness (a*) on the third and fourth weeks, and a significant effect of yellowish (b*) only on the first and third weeks, a significant effect of yellowness (b*) on the fourth week. The interaction of two treatments had significant effect in every week on betacyanin levels and the value of the brightness level (L*) on the first and second weeks, the value of the level of redness (a*) on the second week, and significant effect of the yellowish level (b*) on third and fourth weeks. The dye extract from the globe amaranth was stable at initial pH 4 with (4±1ºC) cold temperature during the storage. During the control retention of globe amaranth dye extract within four weeks caused a decrease on betacyanin levels 34.76%, redness level value (a*) 61.85%, and it was an increase of brightness level (L*) 70 ,91%, the value of yellowish level (b*) 67.21%. Keywords : Globe amaranth extract, betacyanin, pH, temperature, stability.

PENGENDALIAN KUALITAS ATRIBUT KEMASAN MENGGUNAKAN METODE FAILURE MODE EFFECT ANALYSIS (FMEA)PADA PROSES PRODUKSI AIR MINUM DALAM KEMASAN Ni Wayan Anik Satria Dewi; Sri Mulyani; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (606.364 KB)

The purpose of study: 1. determine the types of defects in the product packaging plastic cups 240 ml, 2. determine the factors that cause defectsin the product, 3. formulated alternative improvements to reduce the defect rate of the product. Research carried out by carrying out preliminary studies and literature, collection of data and then processed and analyzed. Data processing is done using: histogram, p-chart, fishbone diagram and Method Failure Mode Effect Analysis (FMEA). The data are analyzed to derive the value of the Risk Priority Number (RPN) to provide the highest proposed improvement alternative. The results showed that the types of defects are: leaking cup defects, dents glass defects, labeling defect, amount of volume defect and defect content of the product and disability amount to an average of product defects 3.53% of the total production per month. Factors that cause disabilityif sorted by degree are: human, packaging materials, environment, methods, and machinery. Once the causes of defects is controlled decrease the number of defects with an average value of 2.4%of total production per month. Recommendations for improvement are given is to control all the processes in the packaging division, especially the checking process, because the checking process has the highest RPN value with a value of 576 Keywords: Quality, Defect, Statistical Quality Control, FMEA

PEMANFAATAN AMPAS PADAT BREM CAIR MENJADI GULA CAIR Ida Ayu Sinta Citra Pertiwi; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.767 KB)

This study aims to 1) determine the effect of comparison between brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis of the characteristics of liquid sugar produced, 2) determining the ratio of brem dregs flour with a solution of hydrochloric acid (HCl) and long hydrolysis to produce the characteristic of best sugar liquid. This experiment was factorial experiment using a randomized block design (RAK) with two factors. The first factor is the ratio between Brem dregs flour with a solution of hydrochloric acid (HCl) 0,75% consists of three levels, namely; 1:4, 1:6 and 1:8. The second factor is the length of hydrolysis which consists of three levels ie; 10 minutes, 20 minutes and 30 minutes. Thus obtained 9 treatment combinations were grouped into two, based on the execution time so that obtained 18 experimental units. The variables analyzed were the starch content, ash content, reducing sugar, yield and total dissolved solids. Objective data were analyzed by analysis of variance followed by Duncan test.The results showed that the brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis significant effect on the starch content, reducing sugar, yield and total dissolved solids, while the ash content not significant. Interactions between treatment comparisons brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis very significant effect on the starch content, reducing sugar, yield and total dissolved solids. Handling of comparison among brem dregs flour with a solution of hydrochloric acid (HCl) 1:4 and hydrolysis for 30 minutes will produce liquid sugar product with the best quality in accordance with SNI 01-2891-1992 about liquid sugar syrup composition based on the value of reduction sugar namely ash content <1% in accordance with the SNI, reduction sugar 33,89 mg/l, yield 167,77% and total dissolved solids 49% brix except the starch content of 1,20%. Keywords : acid hydrolysis, brem dregs, hydrochloric acid, liquid sugar

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 Desi Lusiani Pasaribu 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 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 Gede Satwika Candra Praba Sari Ida Ayu Sinta Citra Pertiwi Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara 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 Tuti Herlina Br.Naibaho

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