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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi 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

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.02.p09

Abstract

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.04.p01

Abstract

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*.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.04.p02

Abstract

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%.
Co-Authors A. A. M. Dewi Anggreni A.A.S. A. Sukmaningsih Aditya Nandika A. J Aditya Nandika A.J Amirrulloh, Muchammad Rizqi Amna Hartiati Anak Agung Made Dewi Anggreni 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 Bambang Admadi Harsojuwono Bangkit Dwi Satryo Bara, Sari Natalia Batu Cokorda Anom B. Sadyasmara Desi Lusiani Pasaribu Desi N. I. Izzabilah Dewi Sartika Dimas Anggi Ananta Dimas Anggi Ananta Dwi Setyaningsih G. W. Wirayuda G.P. Ganda Putra G.P. Ganda Putra Gede Gora Adrista Gusti Ayu Gayatri Amasdenia Sukarno I G. A. A. Utami Andari 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 K. Jagatkirana 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 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 Wayan Gunam Ida Bagus Wiryasuta Yudiantara Indah S. R. Naibaho Intan Tiar Malau K.G. Govardhana Sutha Karina Novita Dewi Lilis Banne Paseru 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 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 Purba, Ira Sylvia Putra, Ferdi Prayoga Rian Hakim Rian Hakim Richard Howard Patty Sadyasmara, Cokorda Anom Bayu Sri Mulyani Sri Mulyani Tinambunan, Nurcahaya Tuti Herlina Br. Naibaho Tuti Herlina Br.Naibaho Wahyudiyono, Aditya Ivan Wijaya, I Made Mahaputra