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All Journal Buletin Udayana Mengabdi Bumi Lestari JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
I Gusti Ayu Lani Triani
Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
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Karakteristik Krim Body Scrub Pada Variasi Penambahan Ekstrak Kulit Jeruk Mandarin (Citrus Reticulata) Dan Suhu Pemanasan Purba, Sevenly Trianisa; Wrastiati, Luh Putu; Triani, I Gusti Ayu Lani
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.p04

Abstract

Body scrub is a cream used to remove dead skin cells and stimulate skin regeneration. This cream is often contains added with natural ingredients that contain active compounds function for skin health and antimicrobial. The process of mixing ingredients for making body scrub cream is influenced by the addition of extracts and the heating temperature of the body scrub cream preparation. This study aims to determine the effect of variations in the addition of mandarin orange peel extract and heating temperature on the characteristics of body scrub cream and to determine the addition of mandarin orange peel extract and certain heating temperatures to produce the best body scrub cream. This study used a two-factorial Randomized Block Design. The first factor is the addition of mandarin orange peel extract (Citrus reticulata) consisting of 3 levels, namely 4.7 and 10% while the second factor is the heating temperature consisting of 3 levels, namely 65.70 and 75°C. Data analysis was carried out by analysis of variance and continued with the Tukey test. The variables observed in this study were pH, viscosity, homogeneity, spreadability, adhesion and organoleptic. The results showed that the addition of mandarin orange peel extract and heating temperature affected pH, viscosity, homogeneity, spreadability, adhesion and organoleptic color, aroma and texture. Based on the effectiveness index test, the addition of 4% extract and heating temperature of 65°C was the best treatment with body scrub cream characteristics of pH 5, viscosity 36,200 cP, homogeneous, spreadability 6.18 cm, adhesion 5.73 seconds, organoleptic color 5.05 (slightly like - like), organoleptic aroma 5.30 (slightly like - like), and organoleptic texture 4,70 (normal-slightly like).
Karakteristik Kompos Dari Limbah Kulit Buah Pada CV. Mahajaya Sangkara, Bali Food Industry Dengan Perlakuan Konsentrasi Effective Microorganism 4 (EM4) Puspaningrum, Ade; Triani, I Gusti Ayu Lani; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p02

Abstract

Fruit skin waste still contains many organic compounds that can be processed into environmentally friendly, useful, and value added products, one of which is compost. The addition of EM4 bioactivator to composting can affect composting time faster than natural composting. This study aims to determine the effect of EM4 concentration treatment on the characteristics of compost from fruit skin and determine thebest compost characteristics with the addition of EM4 according to SNI 19-7030-2004. The experimental design used wasia Group Randomized Design with EM4 concentration as a treatment consisting of five levels namel 0%, 25%, 50%, 75%, 100%. The treatment was grouped into 3 groups based on the time of its implementation so that 15 experimental units were obtained. The obtained are analyzed-for-variance and-if the treatment affects the observed variables, it is continued with the Honest Real Different Test (BNJ). The results showed that the addition of EM4 bioactivator had a very real effect on the temperature, pH, color, and yield of compost but had no effect on the organic matter content of compost. The best treatment that produces characteristics according to SNI 19-7030-2004 is the addition of EM4 bioactivator by 75% which produces compost with compost temperature characteristics of 32.22±0.07oC, compost pH 7.23±0.06, compost color L* 3.67±0.58, a* 0.33±0.58, b* 2.67±0.58, organic matter content 28.68±7.14%, and yield 51.11±0.96%.
Karakteristik Mutu Pakan Ikan Gurami (Osphronemus goramy) Pada Perbandingan Variasi Limbah Organik Manurung, Ridho Al-Falah; Sadyasmara , Cokorda Anom Bayu; Triani, I Gusti Ayu Lani
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.p13

Abstract

Fish feed is an important aspect of fish farming and a source of energy to support growth in fish. As commercial feed is still relatively expensive for farmers, organic waste can be an environmentally friendly, valuable alternative as fish feed. The organic waste used in this study concist of fish bone meal, coconut pulp, and rice bran. This study aims to determine the effect of organik waste variations on the quality characteristics of gourami fish feed and to identify the best variation according to SNI 7473-2009 and approaching characteristic of the control feed. This study used a Randomized Group Design (RBD) with 1 factor, which is the variation in the ratio of organic waste with 5 levels: fish bone meal (TI) 50% coconut pulp (AK) 15% rice bran (B) 35%, TI 60% AK 10% B 30%, TI 70% AK 5% B 25%, TI 80% AK 5% B 15%, and commercial feed (Control). he observed variables include protein content, fat, moisture, ash, crude fiber, carbohydrates, and feed diameter. The results showed that variations in the ratio of organic waste had a significant effect on the protein, fat, moisture, ash, crude fiber, carbohydrate and feed diameter, with the tested met the requierements of SNI 7473 (2009). The best treatment that produced variations that match the characteristics of SNI 7473 (2009) and close to the control was TI 80% AK 5% B 15% with characteristic values of protein content 21.29%, fat 10.61%, water 8.67%, ash 12.82%, crude fibre 22.3%, carbohydrate 46.60%, and feed diameter 5.20 mm.
Karakteristik Komposit Biotermoplastik Dalam Variasi Formulasi Pati Termoplastis, Glukomanan Termoplastis dan Poli Asam Lakta Harianja, Berkat; Harsojuwono, Bambang Admadi; Triani, I Gusti Ayu Lani; Hartiati, Amna; Suhartini, Sri
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.p15

Abstract

Determination of biothermoplastic composite formulation is essential to produce the best biothermoplastic composite characteristics and meet the standards. This study seeks to identify the characteristics of the best biothermoplastic composites in variations of thermoplastic starch formulations, thermoplastic glucomannan and polylactic acid. This study used a Completely Randomized Design (CRD) with 5 treatments of TPS/TPG formulas with PLA, namely 90:10, 80:20, 70:30, 60:40, 50:50. There were 4 repetitions of each treatment, for a total of 20 experimental units. The variables observed were tensile strength, elasticity, elongation at break, melting point, biodegradation, swelling and density. The diversity analysis showed that the formulation of thermoplastic starch-thermoplastic glucomannan and polylactic acid had a very significant effect on the tensile strength, elasticity, elongation at break, melting point, biodegradation, swelling and density of biothermoplastic composites. Biothermoplastic composites with the formulation of TPS/TPG: PLA = 50:50 produced the best characteristics with a tensile strength of 26.71 MPa, elasticity of 932.04 MPa, elongation at break of 2.89%, biodegradation of 15.25 days, melting point of 152.65oC, density of 1.26 g/cm3 and swelling of 1.32%.
Co-Authors Agus Selamet Duniaji Amna Hartiati Anak Agung Made Dewi Anggreni ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Putu Agung Suryawan Wiranatha Arief Sujana E.N Bambang Admadi H Bambang Admadi Harsojuwono Dewa Ayu Trisna Budiari Elissa Priscilla G. A. M. D. Teja Agustina G.P. Ganda Putra gusti agung ayu kade saraswati Hannik Lailatun Najja Harianja, Berkat I D.G. Mayun Permana I Dewa Gde Mayun Permana I Gede Budiastra I Kadek Aditya Arimbawa I Ketut Satriawan I Made Dwi Kayana Putera I Made Dwipayana I Made Prahadi Widnata Putra I Made Wawan Wijaya I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Sudiarta Ida Ayu Mahatma Tuningrat Ida Bagus Wayan Gunam KETUT BUDI SUSRUSA Komang Eka Dana Suputra Livia Pratiwi Luh Putu Wrasiati Lutfi Suhendra M. Indri H.A Made Rizki Putri Dinanti Manurung, Ridho Al-Falah N.P.I. Widyantari Ni Komang Pitryani Diah Marsistha Ni Luh Made Dwi Meliyanti Putri Ni Luh Putu Devi Savitri Ni Nyoman Dian Luswiantini Ni Nyoman Puspawati Ni Nyoman Suwarmini Ni Putu Rima Yanti NYOMAN SEMADI ANTARA Pande Made Kerta Indra Yoga Purba, Sevenly Trianisa Puspaningrum, Ade Putu Eka Suwarjana Putu Suarya R. Ag. Ay. Ag. Bayu Chandraliawathy Riza Febriyani Sadyasmara , Cokorda Anom Bayu Sally, Calvin Eliezer Immanuel Sarah Yohana Sihombing Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Sri Suhartini Victory Sandy Atisanto Wrastiati, Luh Putu Wulandari, Ni Kadek Arik Yohanes Setiyo Yohanes Setiyo