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All Journal Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Bumi Lestari Jurnal Ilmiah Teknologi Pertanian Agrotechno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

I Gusti Ayu Lani Triani

Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud

Author-ID : 237192

Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering

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PENGARUH PERLAKUAN PENCUCIAN DAN PEREBUSAN TERHADAP KADAR RESIDU INSEKTISIDA KLORPIRIFOS DAN KARAKTERISTIK KACANG PANJANG (Vigna sinensis) Made Rizki Putri Dinanti; I Gusti Ayu Lani Triani; I Ketut Satriawan
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 research aims were to determine the influence of washing and boiling time on the chlorpyrifos residue levels of the long beans, to determine the level of preference for long beans after washing and boiling treatment, and to determine the best washing and boiling time to reduce chlorpyrifos insecticide residue and with favorite characteristics long beans result. This research used randomized block design with factorial pattern. The first factor (washing time) consisted of 3 level namely without washing, 10 and 20 seconds process time, and the second factor (boiling time) consisted of 3 level namely without boiling, 5 and 10 minutes process time. Each treatment grouped into 3 groups based on the time implementation. Samples tested objectively and evaluation sensory to determine the best treatment. The results residue showed that washing and boiling time effect on the levels of insecticides chlorpyrifos and characteristic of long beans. Sensory evaluation preference on taste and overall acceptance in the long bean, washing treatment 20 seconds with boiling 10 minutes, resulting in long bean with flavor favorite and overall acceptance rather preferred. The 20 seconds washing time with boiling 10 minutes was the right treatment to produce a drop in levels of the chlorpyrifos residues, amounting 0.0022 mg/kg and characteristics preferred by the value of the flavor 6.25 (like), the texture of 4.60 (soft), the color of 4.10 (green bit old), and a 5.30 overall acceptance (rather like)

PENGARUH PERLAKUAN PENCUCIAN DAN PEREBUSAN TERHADAP KADAR RESIDU INSEKTISIDA DAN KARAKTERISTIK SENSORIS PADA SAYURAN KEMBANG KOL (Brassica oleracea var.botrytis L) N.P.I. Widyantari; I G.A. Lani Triani; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research were aimed to 1) investigate the effect of washing and boiling time on the levels of residual insecticides profenofos and sensory characteristic on cauliflower 2) to determine an appropriate washing and boiling time for reduing the levels of residual insecticides profenofos and to produce the characteristic of cauliflower that was preferable based on colour, texture, taste and overall acceptance. This research used randomized block design with factorial pattern. The first factor was washing time consists of 3 level namely without washing 0, 15 and 30 seconds process time, The second factor was boiling time consists of 3 level namely time boiling with 1, 2 and 3 minutes process time. Each treatment grouped into 3 groups based on the time implementation, so that obtained 18 unit experiments. Samples tested objectively and evaluation sensory to determine the best treatment, The data analized using ANOVA followed by Duncan test. The result of this research showed that washing and boiling time effected on the levels of residual insecticides profenofos and sensoris characteristic of cauliflower. The treatment combination of washing for 30 seconds and 3 minutes boiling time was the best treatment to reduce residues profenofos contents amount of 0.016 mg/kg and characteristics preferred by the value of the colour 3.85 (yellow bit white-yellow bit green), the texture of 2.35 (rather soft-soft), the taste of 5.85 (between rather like to like), and a 5.75 overall acceptance (between rather like to like).

PENGARUH JENIS BAHAN PERENDAM TERHADAP KARAKTERISTIK KERIPIK KETELA UNGU (Ipomoea batatas) Hannik Lailatun Najja; Bambang Admadi H; I. Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This studied aims to determine the effect of various types of immersion on the characteristics of purple sweet potato chips and determines the specific type of immersion will produce the best purple sweet potato chips. This experiment used a randomized block design (RBD) using 4 types of immersion is 0.1% CaCl2, 0.1% baking powder, 0.1% Na metabisulphite, water. Each treatment except water dissolved in 2 liters of water and stirred until homogeneous then grouped into 4 time process in order to obtain 16 units experiment. Data were analyzed by analysis of variance followed by Duncan test. The results of this study are the various type of immersion material effect on moisture content, ash content, and the anthocyanin content of the purple sweet potato chips sensory properties (color, aroma, flavor, texture, and overall acceptance). Characteristics of purple sweet potato chips are best obtained in the treatment of immersion Na metabisulphite type material with 5.14% moisture content, ash content of 3.97%, 0.542% anthocyanins levels. For sensory properties, color 5,35 (rather like), aroma 5.00 (rather like), taste 6,05 (like), texture 5.95 (like) and overall acceptance 5.95 (like).

PENGARUH LAMA PERENDAMAN DAN PEREBUSAN TERHADAP RESIDU INSEKTISIDA BERBAHAN AKTIF KLORPIRIFOS DAN NILAI NUTRISI KACANG PANJANG (Vigna sinensis) R. Ag. Ay. Ag. Bayu Chandraliawathy; I. G. A. Lani Triani; Nyoman Semadi Antara
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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The aims of the research were to determine the effect of soaking and boiling time on the chlorpyrifos residu level and the nutrition value, especially Vitamin C and crude fiber of long bean (Vigna sinensis). The other objective of the research was to find out the right soaking and boiling time to reduce chlorpyrifos residu and produce the good nutrition of long bean. The randomized block design was used in the experiment which the factorial pattern of the experiment was done with two factors, namely soaking time and boiling time. The result showed that the interaction treatment of soaking and boiling time influenced the chlorpyrifos residu and the nutrition value of long bean. The soaking time for 10 minutes and boiling time for 5 minutes could decrease the level of chlorpyrifos to 0,0427 ppm from 0,2364 ppm of fresh long bean. The vitamin C and crude fiber content of the long bean were 41,72 mg/g and 1,55% respectively. The color, texture, and the taste of the long bean were dark green, soft, and the panelist were still like the product. Keywords: chlorpyrifos residu, long beans, soaking, boiling, vitamin C, and crude fiber.

Pengaruh Rasio Campuran Surfaktan dan Minyak Atsiri Jahe (Zingiber Officinale Var. Amarum) terhadap Karakteristik Mikroemulsi yang Dihasilkan I Made Dwipayana; Lutfi Suhendra; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of the mixture ratio of surfactant and ginger essential oil on the characteristics of the resulting microemulsion and determine the best ratio of surfactant and ginger essential oil mixture to obtain the best microemulsion characteristics. This experiment used a simple randomized block design (RAK) with a mixture ratio of surfactant and ginger essential oil: 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16; 82:18. Data were analyzed using analysis of variance and continued with the BNJ test. The best treatment was the highest ratio of ginger essential oil which still formed microemulsion. The microemulsion with the best ratio was tested for stability against pH and dilution during 8 weeks of storage with observations every 2 weeks. Data were analyzed using linear regression to determine the stability of ginger essential oil microemulsion. The results showed that the ratio of the mixture of surfactants and ginger essential oil had an effect on the characteristics of the resulting microemulsion. The ratio of surfactant and ginger essential oil 96:4 is the best treatment for making ginger essential oil microemulsion with the characteristics of having a transparent microemulsion appearance, turbidity index values before and after centrifugation of 0.225±0.011% and 0.294±0.008% and having a particle size of 12, 5±5.0 nm, the largest droplet size was 11 nm, and was stable for 8 weeks of storage. Keywords: microemulsion, surfactant, ratio, Zingiber Officinale var. Amarum

HUBUNGAN WAKTU PENYEMPROTAN PESTISIDA SEBELUM PANEN TERHADAP RESIDU PROFENOFOS DAN KARAKTERISTIK MUTU SAWI PAKCOY (Brassica rapa L) I Made Prahadi Widnata Putra; Bambang Admadi Harsojuwono; I.G.A Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research aims to 1) to know the correlation of different pesticide spraying time before harvest to the residual level of profenofos on the mustard pakcoy, 2) knowing the tendency of the relationship of different pesticide spraying time before harvest to the decrease of residual insecticidal content of profenofos and the quality characteristic of the mustard pakcoy. This research uses regression and correlation analysis, the factors used are the last spraying time 0 days, 2 days, 4 days, 6 days, 8 days, 10 days, before harvest. Each treatment was group in to 3 to obtain 18 experimental units. The parameters observed were the residual insecticide content of profenofos, pakcoy mustard characteristics and the relationship between the use of pesticide with the time interval of spraying on the residual content and the characteristics of the pakcoy. The results showed that the time of spraying before harvest was related to the residue of profenofos on the mustard pakcoy with treatment 0, 2, 4, 6, 8, 10 days before harvest 0.001860 mg / kg, 0.000615 mg / kg, 0.000511 mg / kg, 0.000394 mg / kg, 0.000279 mg / kg, and 0.000270 mg / kg. quality evaluation results with yellowish green to green color criteria, freshness of light and slightly damaged 1.6 to 3.75 (very damaged-undamaged). The result of correlation between the use of pesticide with the time of spraying on the residual insecticide content of profenofos and the characteristics of the quality of pakcoy mustard with the correlation coefficient value of 0.80 to the residual content, 0.96 to the color, 0.88 to freshness, and 0.97 to the damage value. Keywords: Brassica rapa L, time of pesticide spraying, profenofos and residue

PENGARUH JENIS PELARUT DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK EKSTRAK PADA BUAH KELUBI (Eliodoxa conferta) Victory Sandy Atisanto; Sri Mulyani; I Gst. Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The purposeS of this study was (1) to determine the effect of solvent and drying temperature on the characteristics of kelubi fruit extract, (2) to obtain the solvent and the drying temperature to produce the kelubi fruit extract with the best characteristics. The experiment used a randomized block design with two factors. The first factor was of drying temperature of 55°C, 60°C, and 65°C. The second factor was ethanol and ethyl acetate solvent concentration. The results showed the best treatment was ethanol solvent and temperature 55 ° C with the extract characteristics: average yield 48,91%, water content 13,53%, vitamin C 99,73 mg/100g , total phenolic 567.33 mg GAE/100g, , pH 2.34, and total acid 199.62 mg/100g.Key words: drying temperature, ethanol, ethyl acetate, kelubi, extract

APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) DALAM DISTRIBUSI SAWI PAKCOY (Brassica rapa L) DARI PETANI DI KECAMATAN BATURITI KE PENGECER Putu Eka Suwarjana; I G.A. Lani Triani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The aimed of research were to determine the type of pakcoy mustards distribution lines from farmers in Baturiti District to retailers to determine the distribution lines and postharvest handling of pakcoy mustard from farmers in Baturiti District to retailers, and to determine the impact of postharvest loss and pesticide residues in pakcoy mustard from farmers in Baturiti District to retailers. The study used a survey method with the application of Commodity System Assessment Method in the form of questionnaire distributed to farmers, collectors, wholesalers, and retailers pakcoy mustard. There were three distribution lines of pakcoy mustard, line 1 (farmers ----retailers), lane II (farmers ---- collectors --- retailers), lane III (farmers ---- collectors ---- wholesalers ---- retailers). Postharvest handling at the farm level include of harvesting, sorting, packaging, and transporting. Postharvest handling at the level of collector and wholesalers includes the weighing and transporting, postharvest handling at the retailer level includes inspection, packaging, and display. The impact on postharvest loss pakcoy mustard at farm level was at harvesting level reached 13%, at collectors level was in the process of transporting up to 2%, at the level of big traders on transporting reached 2%, and at the retail level on the display reached 9%.

APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) DALAM DISTRIBUSI KUBIS (Brassica oleraceae var. capitata) DARI PETANI DI KECAMATAN PETANG KE PENGECER. I Gede Budiastra; I.G.A Lani Triani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The purpose of this research was to determine the number of distribution channels cabbage (Brassicaoleracea Var Capitata) of farmers to retailers in Petang district, knowing the type of distribution channels andpostharvest handling of cabbage from farmers to retailers in Petang district, knowing the impact of postharvest lossesand the value of the damage of farmers to retailers Petang district. The method used in this research is survey methodwith the application of the Commodity Systems Assessment Method in the form of questionnaires distributed tofarmers, collectors, wholesalers, suppliers and retailers of cabbage. In the distribution of cabbage, there are four lines,namely, lanes 1 farmers ? retailers, lane II farmers ? collectors ? retailers, lane III farmers ? collectors ?wholesalers ? retailers, lines IV farmers ? collectors ? wholesalers ? suppliers ? supermarkets. Post-harvesthandling at the farm level include harvesting, sorting and cleaning, packaging and transportation. Post-harvest handlingat the level of collectors, and wholesalers include weighing, sorting, and transporting, postharvest handling at the retaillevel covering inspection, packaging, and display, postharvest handling at the level of suppliers includes weighing,sorting, packaging and transportation, postharvest handling level includes supermarkets weighing, inspection, anddisplay. Impact on cabbage postharvest losses at the farm level, namely the significant harvest reached 7.57%, at thelevel of the collectors in the transport process is insignificant reached 2.68%, at the level of big traders are notsignificant when transporting reached 3.8%, at the retail level in sorting no significant sidak reached 2.38%, in thesorting supplier significant level of 11.8%. Keyword : CSAM, distribution channels, postharvest , cabbage.

KORELASI ANTARA RESIDU INSEKTISIDA BERBAHAN AKTIF KLORPIRIFOS DENGAN KARAKTERISTIK FISIK KACANG PANJANG (Vigna sinensis) YANG DIJUAL DI PASAR TRADISIONAL KOTA DENPASAR I Made Wawan Wijaya; I Gst. Ayu Lani Triani; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aims to 1) calculating residual insecticide chlorpyrifos active substance in long beans, 2) determine the physical characteristics of the beans, and 3) calculating the correlation between residual insecticide chlorpyrifos active substance and physical characteristics long beans that was sold in Denpasar traditional market. Based on purposive sampling method, 43 long beans seller obtained from 9 subdistrict. Insecticide residues correlated with some physical characteristics of the product moment correlation by using a computer program package Statistical Product and Servise Solution 17.0 for Windows. The result of this research showed average residual insecticide chlorpyrifos active substance in long beans from Banyuwangi Subdistrict with 0.0025 mg/Kg, Kabat Subdistrict with 0.0022 mg/Kg, Singojurun Subdistrict with 0.0015 mg/Kg, Srono Subdistrict with 0.0009 mg/Kg, Baturiti with 0.0035 mg/Kg, Kerambitan Subdistrict with 0.0011 mg/Kg, Marga Subdistrict with 0.0023 mg/Kg, Penebel Subdistrict with 0.0040 mg/Kg, and Tabanan Subdistrict with 0.0010 mg/Kg. The resulted of sensory evaluation by the color criteria from lime green to dark green, from hard to soft texture, and the percentage of damage from 0-20% to 41-60%. The correlation between residual insecticide with colors have a real significance level with a value of correlation coefficient 0.702, the correlation between the texture residual insecticides and insecticide residues correlation between the percentage of damaged have unreal significance level with the correlation coefficient value 0.565 and 0.398 respectively

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 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 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 Puspaningrum, Ade Putu Eka Suwarjana Putu Suarya R. Ag. Ay. Ag. Bayu Chandraliawathy Riza Febriyani Sally, Calvin Eliezer Immanuel Sarah Yohana Sihombing Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Victory Sandy Atisanto Wulandari, Ni Kadek Arik Yohanes Setiyo

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