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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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PENGARUH SUHU DAN KONSENTRASI ENZIM AMILOGLUKOSIDASE PADA PROSES SAKARIFIKASI PRODUKSI GULA CAIR PATI UBI GADUNG (Dioscorea hispida Dennts) I Komang Putra Adnyana; Amna Hartiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.121 KB)

The experiment was carried out to determine the effect of amyloglucosidase concentration and temperature of saccharification process on the characteristics of liquid sugar and to find out the best characteristics of liquid sugar from yam potato starch. This study used a split plot experimental design with two treatment factors. The main plot was the saccharification temperature which consists of three levels, namely 55°C, 60°C and 65°C. Amyloglucosidase enzyme concentration as the subplot consisted of three levels ie 1500 U/kg of starch, 2500 U/kg of starch and 3500 U/kg of starch. In this experiment obtained 9 combinations for each experiment was repeated 2 times and obtained 18 experimental units. The results of liquid sugar were then analyzed their moisture content, ash content, degree of sweetness, and sensory test color. The results showed that the addition of enzyme amyloglucosidase with different concentrations significantly affected the degree of sweetness and gave a very significant effect on the color of liquid sugar and no significant effect on moisture content and ash content. The difference treatment of saccharification temperature significantly affected the water content, the degree of sweetness and color and no gave significant effect on ash content of liquid sugar. Interaction between treatments significantly affected the degree of sweetness, very significant effect on the color and no significant effect on moisture content and ash content of the resulting liquid sugar. The treatment with the addition of enzyme amyloglucosidase with concentration of 2500 U/kg starch and temperature of saccharification 55°C produced the best characteristics of liquid sugars from starch of yam potato is the best characteristics with moisture content (57.63%), ash content (0.66%), the degree of sweetness (48.00°Brix), and sensory test color (2.13

Pengaruh Jenis dan Konsentrasi Bahan Pemlastis terhadap Bioplastik Glukomanan Aditya Nandika A.J; Bambang Admadi Harsojuwono; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research aims to determine the effect of plasticizer types and concentrations on the characteristics of glucomannan bioplastics, and to determine the types and concentrations of plasticizers that can produce glucomannan bioplastics with the best characteristics. This experimental design used a completely randomized design method. Factor I is a type of plasticizer consisting of glycerol, sorbitol, propanol-2, and polyethylene glycol. The second factor is the concentration of plasticizers which consists of 4 levels, namely 0.5%: 1.5%: 2.5%: 3.5%. The experiment resulted in 16 treatment combinations and grouped into 2 groups to obtain 32 experimental units. The data were analyzed for their diversity and continued with the Duncan multiple comparison test. The results showed that the type and concentration of plasticizers had a very significant effect on tensile strength, elongation at break, modulus young, and swelling. The interaction has a very significant effect on tensile strength and expansion and has a significant effect on the elasticity of glucomannan bioplastics. Meanwhile, the type and concentration of plasticizers had no significant effect on the length of biodegradation. The best glucomannan bioplastic was obtained in the treatment of glycerol plasticizers with a concentration of 1.5 % with a tensile strength value of 6.17 MPa, elongation at break of 21.50 %, elasticity 28.72 MPa development 25.84 %, and degradation time of 8 days. Bioplastics produced in this study have meet the SNI 7188.7:2016 standards in the elongation test at break and standards ASTM 5336 in the degradation time variables. The resulting bioplastic has not met SNI on the tensile strength, modulus young, and swelling variables. Keywords : bioplastic, glucomannan, glycerol, polyethylene glycol, propanol-2, sorbitol

PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.) Dimas Anggi Ananta; G.P. Ganda Putra; 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

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK KOMPOSIT PLASTIK BIODEGRADABLE DARI PATI KULIT SINGKONG DAN KITOSAN Ni Made Heni Epriyanti; Bambang Admadi H; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 1 (2016): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.764 KB)

The aims of this research were: 1) to determine the effect of drying temperature and drying time to the characteristics of biodegradable composite plastic from cassava skin starch and chitosan, 2) to obtain the best of drying temperature and drying time to produce the best characteristic of biodegradable composite plastic from cassava skin starch and chitosan. This research was performed using factorial randomize block design. The first factor was 3 levels of drying temperature in 50 o C, 60 o C, and 70 o C. The second factor was the 3 levels of drying time in 4, 5, and 6 hours. The ingredients to produce the main ingredients of cassava skin starch were aquadest; chitosan; 3.5%:44%, and 1.5%:50% of vinegar solutions; and 1% of glycerol. The best result which had 1.04 MPa of tensile strength value, elongation of 54.99%, modulus young of 0.019 MPa, biodegradability of 51.18% with porous morphology and brownish flocks was obtained from 50 o C and 6 hours of drying temperature and drying time, respectively. Keywords: Biodegradation, cassava skin, plastic

PENGARUH PENAMBAHAN ETANOL DAN LAMA FERMENTASI LANJUTAN CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA KAKAO Gede Gora Adrista; Ni Made Wartini; 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

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This study aimed to (1) determine the effect of ethanol addition and the fermentation period of pulp liquid by product of cocoa beans fermentation to the characteristics of the cocoa vinegar, and (2) determine the addition of ethanol and fermentation period to produce the characteristic cocoa vinegar of pulp liquid by product of fermentation best cocoa beans. The experiments in this study using a Split Plots design by treatment with the addition of ethanol into the main plot consisted of three plots namely 0%, 2,5% and 5% (v / v). Treatment of fermentation period is a sub plot that consists of 6 levels namely 0, 2, 4, 6, 8, 10 days. Pulp liquid fermentation period which by product of cocoa beansfermentation affect the levels of acetic acid, pH, and total dissolved solids of cocoa vinegar, meanwhile the interaction, period of fermentation and the addition of alcohol in pulp liquid byproduct of fermentation of cocoa beans affect the degree of acidity (pH) of cocoa vinegar. Characteristics of the best cocoa vinegar determined by treatment them with the addition of etanol by 5% and fermentation period for 10 days with high levels of acetic acid, pH, total dissolved solids, alcohol consistency, and total reducing sugar in a row was 2,86 (% w/w) , 3,67%, 5,25% brix, 0%, and 2,47%. Keywords: cocoa vinegar, cocoa, fermentation period, the addition of ethanol

ANALISIS KANDUNGAN ANGKA LEMPENG TOTAL DAN Escherichia coli PADA IKAN NILA DAN MUJAIR DI UNIT PENGOLAHAN AIR LIMBAH (UPAL) PT. INDONESIA TOURISM DEVELOPMENT CORPORATION Nur Azizah Diniari; Anak Agung Made Dewi Anggreni; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research aims to know the influence of the type of fish and the pool location on the content of Total Plate Count and Escherichia coli in Nile tilapia and Mozambique tilapia maintained by Wastewater Treatment Unit of Indonesia Tourism Development Corporation and to determine the content of Total Plate Count and Escherichia coli in Nile tilapia and Mozambique tilapia maintained by Wastewater Treatment Unit of ITDC. This study used a randomized block design factorial. The first factor was the type of fish which consists of two type i.e. Nile tilapia and Mozambique tilapia. The second factor was location of the pool consisting of two location were 2B pool and 3 pool. From these factors obtained four treatment combinations which were grouped into 4 time-based sampling in order to obtain 16 experimental units. Data were analyzed with analysis of variance followed by Least Significant Difference when a significant effect of treatment. The results of this study showed that types of fish, pool location and interaction between treatments had not significant with the content of total plate count, and Escherichia coli. Range of total plate count on Nile tilapia and Mozambique tilapia in 2B pool and 3 pool was 11.9 x10 11 CFU/g to 17.9 x10 11 CFU/g, and the content of Escherichia coli were negative.

PENGARUH PERBEDAAN SUHU DAN SUMBER KARBON PADA PERTUMBUHAN Pseudomonas sp. STRAIN LSU20 DALAM MENDESULFURISASI DIBENZOTIOFENA Muhammad Iqbal; Ida Bagus Wayan Gunam; 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

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Desulfuriztion of crude oil to be low sulfur fuel content is a main concern by all researcher. Pseudomonas sp. strain LSU20 known as one of bacteria which could degrade dibenzothiphene(DBT) on n-tetradecane (TD) oil model. Temperature Growth condition of this bacteria wasexperimented at 37ºC and 45ºC. Some carbon sources were also tried in this experiment, such asglucose, sucrose, and citric acid. Using glucose as source of carbon and temperature growth condition at 37ºC, the bacteria could degrade 67% (DBT) in TD after 96 hours of incubation. In this condition the bacteria growth could reach OD660nmup to 0,978. Key: LSU20, dibenzothiophene, n-tetradecane, biodesulfurization.

OPTIMASI KONSENTRASI ENZIM AMILOGLUKOSIDASE DAN Saccharomyces cerevisiae DALAM PEMBUATAN BIOETANOL DARI UBI JALAR (Ipomoea batatas L) VARIETAS DAYA DENGAN PROSES SAKARIFIKASI FERMENTASI SIMULTAN (SFS) Ni Wayan Anita; Bambang Admadi H; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The purpose of this study was to 1). Determine the effect of concentration enzyme amiloglukosidase and Saccharomyces cerevisiae to concentration ethanol, total sugars end, efficiency of product formation and yield 2). Determine the concentration of enzymes amiloglukosidase and Saccharomyces cerevisiae the best in the Simultaneous Saccharification Fermentation (SSF). The fermentation process is implemented using a factorial randomized block design with concentration factor of amiloglukosidase enzyme (2000 U / L, 2500 U / L, 3000 U / L) and concentration factor of Saccharomyces cerevisiae (5, 10 and 15% (w / v)). Stage of research include: the process of enzymatic liquefaction, simultaneous saccharification fermentation and distillation. The results showed that the interaction between the enzyme amiloglukosidase and Saccharomyces cerevisiae significant effect on the observed parameters, the concentration enzyme amiloglukosidase 2500 U / L and Saccharomyces cerevisiae 10% (w / v) produced ethanol content of 6.61 % , the yield of 17.58 % , total sugar end 12.44 %, and product formation by substrate 52.41 % .

PENGARUH PENAMBAHAN RAGI TAPE DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO Bangkit Dwi Satryo; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.45 KB)

This study purpose were (1) to determine the effect of “ragi tape” inoculum additional and fermentation time on the characteristics of watery sweating and (2) to determine the best treatment to obtain potential liquid pulp as material fermentation vinegar. The result showed that the treatment of fermentation time significantly affects to the yield, and pH cocoa pulp beans, and affects to total acid degree and total acetic acid cocoa pulp beans, meanwhile the treatment of additional yeast concentration and the interaction treatment A and B does not affect to the yield, pH, total acid degree and total acetic acid cocoa pulp beans. The best treatment as material vinegar fermentation there was in one day fermentation until three days fermentation was suggestion with opinion, that degree of acetic acid and yield of liquid pulp was filled the condition to material of fermentation vinegar

Karakteristik Minyak Atsiri Bunga Kamboja Cendana Hasil Perlakuan Lama Curing dan Lama Ekstraksi Ni Made Wartini; I Made Adi Parimartha; I Wayan Arnata
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Tujuan penelitian untuk mengetahui pengaruh lama curing, lama ekstraksi, dan interaksinya terhadaprendemen dan karakteristik minyak atsiri bunga Kamboja Cendana, mendapatkan lama curing dan lamaekstraksi terbaik untuk menghasilkan karakteristik minyak atsiri bunga Kamboja Cendana, danmenentukan jenis dan komposisi senyawa dalam minyak atsiri bunga Kamboja Cendana. Penelitian inimenggunakan Rancangan Acak Kelompok pola faktorial. Faktor pertama (lama curing) terdiri dari 3 tarafyaitu: tanpa curing, curing 2 dan 4 hari, dan faktor kedua (lama ekstrasi) terdiri atas 3 taraf yaitu: 2, 3 dan4 jam. Masing-masing perlakuan dilakukan sebanyak 2 kali. Sampel diuji secara objektif dan subjektifuntuk menentukan perlakuan terbaik. Variabel objektif yang diamati yaitu rendemen dan komposisisenyawa dalam minyak atsiri bunga Kamboja Cendana. Variabel subjektif yang diamati yaitu kesukaanterhadap aroma dan tingkat kekuatan aroma minyak atsiri bunga Kamboja Cendana. Untuk menentukanperlakuan terbaik dilakukan uji efektivitas. Hasil penelitian menunjukkan bahwa lama curing dan lamaekstraksi berpengaruh terhadap rendemen dan karakteristik minyak atsiri bunga Kamboja Cendana. Lamacuring 2 hari dengan lama ekstraksi 4 jam merupakan perlakuan terbaik untuk menghasilkan minyakatsiri bunga Kamboja Cendana dengan rendemen 1,17 %, nilai kesukaan terhadap aroma 5,8 (antara sukadengan sangat suka) dan kekuatan aroma 7,1 (paling kuat). Minyak atsiri bunga Kamboja Cendanamengandung 48 jenis senyawa dengan 9 senyawa tidak teridentifikasi. Senyawa penyusun minyak atsiribunga Kamboja Cendana terdiri dari golongan alkana (20,15%), ester (32,24%), keton(1,07%), alkena(0,83%), ether (1,08%), alkohol (23,29%), amida(1,24%), dan tidak teridentifikasi (20,09%).

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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