Article Per Year (5 Year)
p-Index From 2020 - 2025
2.217
P-Index
This Author published in this journals
All Journal Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Bumi Lestari Jurnal Ilmiah Teknologi Pertanian Agrotechno
I Gusti Ayu Lani Triani
Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science

Published : 38 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 38 Documents
Search

 1   2   3   4 
ANALISIS PENGARUH BEBAN KERJA DAN KEPUASAN KERJA TERHADAP KINERJA KARYAWAN DI PT. INDOROTI PRIMA CEMERLANG CABANG BALI Ni Luh Made Dwi Meliyanti Putri; A.A.P.A Suryawan Wiranatha; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p12

Abstract

The increasingly fierce industrial competition in the current era of globalization requires companies to improve employee performance in order to achieve optimal goals. PT Indoroti Prima Cemerlang is one of the industries engaged in food production, namely bread with a well-known brand, namely Mr. Bread. The problems that occur in PT. Indoroti Prima Cemerlang is the instability of employee productivity from month to month. The purpose of this study is to determine the effect of workload and job satisfaction at PT. Indoroti Prima Cemerlang. The method used in this study is the method of factor analysis with the results obtained, namely formed 3 factors that affect employee performance. The second method is the T test and F test with the results of workload having a negative but not significant effect, while job satisfaction has a positive and significant effect on employee performance. The third method is Full Time Equivalent with the results of workload calculations with the FTE index showing that work element I has an FTE index of 1.13. The index shows that the workload on element I is normal because it is in the range between 1-1.28. The work element II has an FTE index of 0.14 which indicates that the workload is classified as underload with a range of FTE values between 0-0.99. Work elements III and IV are classified as overload because they are in the FTE range >1.28.
Analisis Nilai Tambah Kopi Bubuk Produksi CV. Kopi Kak Dukuh Komang Eka Dana Suputra; I Wayan Gede Sedana Yoga; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p04

Abstract

ABSTRACT: Bali Province is one of the coffee producing regions in Indonesia, with a total production of 15,649 tons. There are three major coffee producing areas in Bali Province, namely Bangli Regency which produces 2,173 tons of coffee, most of which are in Kintamani District. Tabanan Regency produces 5,588 tons of coffee, most of which are in Pupuan District. Buleleng Regency produces 5,379 tons of robusta coffee and 1,114 tons of Arabica coffee, most of which are located in Banjar and Kubutambahan (Central Bureau of Statistics, 2021). The formation of added value is very important in the processing of coffee products because it can increase income for producers. A production that includes processing, delivery, and storage will result in added value, which is referred to as added value. CV. Kak Dukuh Coffee is a domestic company that works in the coffee business. This sector of the economy is responsible for converting green coffee beans into ground coffee. So that added value calculations may be done, this method adds value to coffee products. The purpose of this study was to determine the production process and the added value of coffee beans into ground coffee at CV. Dukuh Coffee. The method used to calculate the added value of coffee products is the Hayami method. According to the study's findings, the steps involved in producing ground coffee are sorting, weighing, roasting, cooling I, milling, cooling II, and packing. The added value of powdered Robusta coffee is Rp. 16,197/kg with a ratio of 34%, which is categorized as moderate, and the added value of mix coffee is Rp.53,833/kg with a ratio of 46%, which is regarded as relatively high Keywords: production process, ground coffee, added value, Hayami method ABSTRAK Provinsi Bali merupakan salah satu daerah penghasil kopi di Indonesia, dengan jumlah produksi sebanyak 15.649 ton. Terdapat tiga daerah penghasil kopi yang cukup besar di Provinsi Bali, yaitu Kabupaten Bangli dengan penghasil kopi sebanyak 2.173 ton yang sebagian besar berada di kecamatan Kintamani. Kabupaten Tabanan dengan penghasil kopi sebanyak 5.588 ton yang sebagian besar berada di kecamatan Pupuan. Kabupaten Buleleng menghasilkan kopi robusta 5.379 ton serta kopi arabika 1.114 ton, dimana sebagian besar berada di kecamatan Banjar dan Kubutambahan (Badan Pusat Statistik, 2021). Pembentukan nilai tambah sangat penting dalam pengolahan produk kopi karena dapat meningkatkan pendapatan bagi produsen. Suatu produksi dengan adanya proses pengolahan, pengangkutan maupun penyimpanan akan menghasilkan pertambahan nilai yang disebut nilai tambah. CV. Kopi Kak Dukuh merupakan suatu industri rumah tangga yang bergerak dibidang industri kopi. Industri ini melakukan proses pengolahan biji kopi (green bean) hingga berbentuk kopi bubuk. Proses tersebut menghasilkan pertambahan nilai pada produk kopi sehingga dapat dilakukan perhitungan nilai tambah. Tujuan penelitian ini adalah mengetahui proses produksi dan nilai tambah dari biji kopi hingga kopi bubuk di CV. Kopi Kak Dukuh. Metode yang digunakan untuk menghitung nilai tambah produk kopi adalah metode Hayami. Hasil penelitian ini menunjukkan proses produksi kopi bubuk terdiri dari proses sortasi, timbang, sangrai, pendinginan I, giling, pendinginan II dan kemas. Kemudian untuk nilai tambah pada kopi robusta bubuk nilai tambah yang dihasilkan sebesar Rp. 16.197/kg dengan rasio 34% yang tergolong sedang dan kopi blend nilai tambah yang dihasilkan sebesar Rp. 53.833/kg dengan 46% rasio nilai tambah yang tergolong tinggi. Kata kunci : proses produksi, kopi bubuk, nilai tambah,metode Hayami
Karakteristik Teh Herbal Rosella Dan Gula Lontar Pada Formulasi Yang Berbeda-beda Elissa Priscilla; Luh Putu Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p07

Abstract

Herbal drinks also called herbal teas, are processed from the roots, stems, flowers, leaves, seeds, and fruit peels of plants that are useful as medicinal plants and do not contain caffeine. One of the plants herbal tea is rosella. The sour taste of rosella tea reduces consumer interest in drinking rosella tea, the addition of sugar to tea can improve the taste of tea. Palm sugar has a low glycemic index value that is safe for consumption by diabetics. The purpose of this study was to determine the formulation of the rosella powder to palm sugar powder ratio and to determine the physicochemical and sensory characteristics of the brew. This study used a one-factor complete randomized design, namely the ratio of rosella powder to palm sugar powder 1:1, 1:2, 1:3, 1:4, and 1:5. The observed variables included total phenols, antioxidant activity, water soluble juice content, sensory test and effectiveness test. The results of this study showed that the addition of palm sugar to rosella tea affected total phenols, antioxidant activity, and sensory test. The best treatment as a formulation of rosella powder to lontar sugar powder ratio was 2 g rosella powder and 6 g lontar sugar with a total phenol value of 1.02 ± 0.03 mg GAE/g, IC50 antioxidant activity of 7409.57 ± 8.97 ppm, water soluble juice content of 11.36%, color score of 2, 95±0.39 (red to red-brown), taste score 3.5±0.51 (moderately sour to sweet), aroma score 3.45±0.51 (mildly rosella flavored to rosella flavored) and overall acceptability 5.6±1.23 (Somewhat like to like). Key words: Palm Sugar, Rosella, Herbal Tea Minuman herbal atau teh herbal diolah dari akar, batang, bunga, daun, biji, dan kulit buah dari tanaman yang bermanfaat sebagai tanaman obat dan tidak mengandung kafein. Salah satu tanaman yang dapat digunakan dalam pembuatan teh herbal adalah rosella. Rasa asam pada seduhan teh rosella mengurangi minat konsumen untuk meminum teh rosella, penambahan gula pada teh dapat meningkatkan cita rasa seduhan teh. Gula lontar merupakan pemanis yang memiliki nilai indeks glikemik rendah yang aman dikonsumsi oleh penderita diabetes. Tujuan dari penelitian ini adalah untuk mengetahui formulasi perbandingan seduhan bubuk rosella dengan bubuk gula lontar dan mengetahui karakteristik fisikokimia dan sensoris pada seduhan. Penelitian ini menggunakan rancangan acak lengkap satu faktor yaitu perbandingan bubuk rosella dengan bubuk gula lontar 1:1, 1:2, 1:3, 1:4, dan 1: 5. Variabel yang diamati meliputi total fenol, aktivitas antioksidan, kadar sari larut air, uji sensoris dan uji efektivitas. Hasil penelitian ini menunjukkan bahwa penambahan gula lontar yang semakin banyak pada teh rosella berpengaruh pada total fenol, aktivitas antioksidan, dan uji sensoris. Perlakuan terbaik sebagai formulasi perbandingan bubuk rosella dengan bubuk gula lontar adalah bubuk rosella 2 g dan gula lontar 6 g dengan nilai total fenol 1,02±0,03 mg GAE/g, aktivitas antioksidan IC50 7409,57±8,97 ppm, kadar sari larut air 11,36%, skor warna 2,95±0,39 (merah hingga merah kecokelatan), skor rasa 3,5±0,51 (Cukup asam hingga manis), skor aroma 3,45±0,51 (agak beraroma rosella hingga beraroma rosella) dan penerimaan keseluruhan 5,6±1,23 (Agak suka hingga suka). Kata kunci: Gula Lontar, Rosella, Teh herbal
Analisis Pengaruh Social Media Marketing Melalui Instagram Terhadap Brand Awareness Fish Sambal I Kadek Aditya Arimbawa; I Ketut Satriawan; I Gusti Ayu Lani Triani
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p07

Abstract

Fish Sambal is a seafood chili brand from Nusa Penida which markets its products through Instagram-based social media. However, there was a decrease in Instagram Fish Sambal performance in August-November 2022 compared to May-July 2022. The purpose of this study was to identify Fish Sambal's social media marketing strategy, analyze the effect of social media marketing on Fish Sambal's brand awareness and make suggestions for alternative social strategies. media marketing to increase brand awareness of Fish Sambal. In-depth interviews with Fish Sambal internal parties were conducted to identify the 4C social media marketing, the Structural Equation Modeling-Partial Least Square (SEM-PLS) method was used to analyze the effect of social media marketing on Fish Sambal brand awareness and the FGD method was used to make social media strategy proposals marketing. The results showed that Fish Sambal brand awareness was influenced by social media marketing and social media marketing dimensions consisting of context, communication, collaboration, and connection which could explain brand awareness of 58.9% and 41.1% explained by other dimensions outside the model. The proposed social media marketing strategy is on the context dimension; advertisement planner, maximizing Instagram features and determining when to upload content. Communications; carry out social media campaigns and carry out direct marketing. Collaboration; collaborate with influencers and other brands. Connections; create a membership program. Keyword: social media marketing, brand awareness, Structural Equation Modeling-Partial Least Square (SEM-PLS).
Aktivitas Antioksidan Ekstrak Menggunakan Metode Microwave Assisted Extraction Pada Variasi Waktu Dan Daya Livia Pratiwi; Gusti Putu Ganda Putra; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): 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.2023.v11.i04.p01

Abstract

The processing of cocoa produce by-product 70-75% of the cocoa pod husk. Cocoa pod husk contains phenol compounds that have the potential to be a source of natural antioxidants that can be obtained through the extraction process. One of the extraction methods that can be used is the Microwave Assisted Extraction (MAE) method. This research was conducted to determine the effect to time and extraction power using Microwave Assisted Extraction (MAE) on the characteristics of cocoa pod husk extract and to obtain the best combination time and extraction power using Microwave Assisted Extraction (MAE) that can produce cocoa pod husk extract as a source of antioxidants. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the time of extractions which consisted of 5 level that namely 2, 4, 6, 8, and 10 minutes. The second factor was the power of extraction which consisted of 2 level namely 450 and 600 watt. The data were analyzed by analysis of variance and continued with Tukey test. The result showed that the time and extraction power using Microwave Assisted Extraction (MAE) and their interactions had a very significant effect on yield, total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. From the index effectiveness test, the best treatment was extraction by time 6 minutes and power 600 watt with characteristic yield was 8,36 ± 0,06%, total phenol was 41,29 ± 0,40 mg GAE/g extract, total flavonoid was 36,97 ± 0,30 mg QE/g extract, antioxidant capacity was 16,33 ± 0,27 mg GAEAC/g extract. Keywords : Time extraction, power extraction, antioxidants, extraction, cocoa pod husk Proses pengolahan buah kakao menghasilkan hasil samping kulit buah kakao sebesar 70-75%. Kulit buah kakao mengandung senyawa fenol yang berpotensi sebagai sumber antioksidan alami yang dapat diperoleh melalui proses ekstraksi. Salah satu metode ekstraksi yang dapat digunakan adalah dengan menggunakan metode Microwave Assisted Extraction (MAE). Penelitian ini dilakukan untuk mengetahui pengaruh waktu dan daya pada ekstraksi menggunakan metode Microwave Assisted Extraction (MAE) terhadap karakteristik ekstrak kulit buah kakao serta menentukan kombinasi perlakuan waktu dan daya pada ekstraksi menggunakan metode Microwave Assisted Extraction (MAE) terbaik yang dapat menghasilkan ekstrak kulit buah kakao sebagai sumber antioksidan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok faktorial yang dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaan dan terdiri dari dua faktor. Faktor pertama adalah waktu ekstraksi yang terdiri dari 5 taraf yaitu 2, 4, 6, 8 dan 10 menit. Faktor kedua adalah daya ekstraksi yang terdiri dari 2 taraf yaitu 450 dan 600 watt. Data dianalisis dengan analisis varian dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa waktu dan daya pada ekstraksi menggunakan metode Microwave Assisted Extraction (MAE) serta interaksinya berpengaruh sangat nyata terhadap rendemen, total fenol, total flavonoid dan kapasitas antioksidan. Dari uji indeks efektivitas diperoleh perlakuan terbaik adalah ekstraksi dengan waktu 6 menit dan daya 600 watt dengan karakteristik rendemen sebesar 8,36 ± 0,06%, total fenol sebesar 41,29 ± 0,40 mg GAE/g, total flavonoid sebesar 36,97 ± 0,30 mg QE/g dan kapasitas antioksidan sebesar 16,33 ± 0,27 mg GAEAC/g ekstrak. Kata kunci : Waktu ekstraksi, daya ekstraksi, antioksidan, ekstraksi, kulit buah kakao
Peramalan Permintaan Dan Pengendalian Persediaan Produk Daging Babi Beku Di PT. XYZ Ni Nyoman Dian Luswiantini; I Wayan Gede Sedana Yoga; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): 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.2023.v11.i04.p15

Abstract

ZYX is a distributor of frozen pork. Various product types, high product demand, resulting in inventory shortages and order delays. This study aims to classify products based on usage and cost levels using the ABC method, obtaining the best forecasting method from the time series method, obtaining the optimal order quantity using the Economic Order Quantity method, as well as sensitivity analysis of the optimal quantity for classified A products. five types of products are included in class A, namely: pork belly skin on, pork belly skin off, pork leg boneless, pork neck, and pork shoulder. The best demand forecasting results with exponential smoothing method for pork belly skin on, pork belly skin off, and pork shoulder products, as well as the linear trend line model method for pork leg boneless and pork neck. The percentage of savings on total inventory costs is 13 percent to 60 percent. The results of the sensitivity analysis show that the input cost of storage is the most sensitive to changes in the optimal order value. The application of some of these methods can provide sufficient raw materials and avoid shortages of inventory so that there are no delays in orders, and can improve cost efficiency Keywords : Abc analysis, eoq, sensitivity, inventory, forecasting XYZ merupakan distributor daging babi beku. Jenis produk beragam, permintaan produk yang tinggi, mengakibatkan terjadinya kekurangan persediaan dan penundaan pesanan. Penelitian ini bertujuan untuk mengklasifikasikan produk berdasarkan tingkat pemakaian dan biaya dengan metode ABC, memperoleh metode peramalan terbaik dari metode time series, memperoleh kuantitas pemesanan optimal dengan metode economic order quantity, serta analisis sensitivitas terhadap kuantitas optimal pada produk terklasifikasi A. Hasil penelitian menunjukkan bahwa 5 jenis produk masuk ke dalam kelas A yaitu: pork belly skin on, pork belly skin off, pork leg boneless, pork neck, dan pork shoulder. Hasil peramalan permintaan terbaik dengan metode exponential smoothing pada produk pork belly skin on, pork belly skin off, dan pork shoulder, serta metode linear trend line model untuk pork leg boneless dan pork neck. Hasil persetase penghematan terhadap total biaya persediaan 13 persen sampai 60 persen. Hasil analisis sensitivitas menunjukkan input biaya simpan paling sensitif terhadap perubahan nilai pemesanan optimal. Penerapan beberapa metode ini dapat, menyediakan bahan baku yang cukup dan tidak terjadinya kekurangan persediaan sehingga tidak terjadinya penundaan pesanan, serta dapat meningkatkan efisiensi biaya. Kata kunci : Analisis abc, eoq, sensitivitas, persediaan, peramalan
Analisis Emisi Gas Buang dari Daur Hidup (Life Cycle Assessment) Produk Tahu di Perusahaan XYZ Denpasar Ni Komang Pitryani Diah Marsistha; I Gusti Ayu Lani Triani; Agung Suryawan Wiranatha
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 9 No 1 (2024)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i01.p02

Abstract

Micro, small, and medium enterprises (MSMEs) are people's economic activities that have a major impact on increasing the level of the Indonesian economy. However, small industries often become contributors to waste due to the minimal level of energy efficiency and use of technology. One of the small industries in Denpasar, namely the XYZ company, produces tofu on a home scale, which is located between residential areas. Since 1995, this business has consistently produced with a capacity of 100 kg of soybeans/day. Tofu production produces carbon emissions from the use of electric-powered machines and firewood. Life Cycle Assessment (LCA) is a calculation to identify and analyze the environmental impact of the life cycle, showing important points of CO2 emission so that improvements can be made efficiently. In this study, the boundaries used are gate-to-gate, or analysis refers to all stages of tofu production in the factory, from soaking to packaging. This method refers to ISO 14040 and IPCC Guidelines for National Greenhouse Gas Inventories 2006 to measure the carbon footprint and environmental impact of tofu production. Environmental impact analysis was carried out in the OpenLCA series 1.11.0 software using the Agribalyse 3.0.1 database and the IPCC 2013 GWP 100a method. As a result, this study shows that in one production run, the XYZ company will produce 488.94636 kg CO2e of climate change and a carbon footprint of 1,47 kg CO2/kg tofu. Abstrak Usaha Mikro, Kecil dan Menengah (UMKM) adalah kegiatan ekonomi rakyat yang memberikan dampak besar terhadap peningkatan taraf perekonomian Indonesia. Namun, industri kecil seringkali menjadi penyumbang sampah karena taraf efisiensi energi dan penggunaan teknologi yang minim. Salah satu UMKM di Denpasar, yaitu perusahaan XYZ memproduksi tahu pada skala rumahan yang terletak di antara pemukiman masyarakat. Sejak tahun 1995, usaha ini secara konsisten melakukan produksi dengan kapasitas 100 kg kedelai/hari. Pembuatan tahu menghasilkan emisi karbon dari penggunaan mesin bertenaga listrik dan pembakaran serbuk kayu. Emisi tersebut menjadi salah satu polutan pemicu besar kerusakan ekosistem dan kesehatan makhluk hidup. Life Cycle Assessment (LCA) adalah perhitungan untuk mengidentifikasi dan menganalisis dampak lingkungan dari daur hidup pembuatan produk. Metode ini memberikan titik-titik penting penghasil emisi CO2 sehingga perbaikan dapat dilakukan secara efisien. Dalam penelitian ini, batasan yang digunakan yakni gate-to-gate, atau analisis mengacu pada seluruh tahapan produksi tahu di pabrik seperti perendaman hingga pengemasan. Metode ini dilakukan dengan mengacu pada ISO 14040 dan IPCC Guidelines for National Greenhouse Gas Inventories 2006 untuk menakar jejak karbon dan dampak lingkungan dari produksi tahu. Analisis dampak lingkungan dilakukan pada software OpenLCA seri 1.11.0 menggunakan database Agribalyse 3.0.1 dan metode IPCC 2013 GWP 100a. Hasilnya, penelitian ini menunjukkan bahwa dalam satu kali produksi, perusahaan XYZ akan menghasilkan perubahan iklim sebesar 488,94636 kg CO2e dan jejak karbon sebesar 1,47 kg CO2e/kg tahu.
Karakteristik Kompos Dari Limbah Kulit Buah Pada CV. Mahajaya Sangkara, Bali Food Industry Dengan Perlakuan 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 can still be used 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 skins by-products of frozen food in CV. Mahajaya Sangkara, Bali Food Industry and determine the characteristics of compost produced with the addition of EM4 which can produce compost with characteristics according to SNI 19-7030-2004. The experimental design used was a Group Randomized Design with EM4 concentration as a treatment consisting of five levels, namely 0%, 25%, 50%, 75%, 100%. The treatment was grouped 3 times based on the time of its implementation so that 15 experimental units were obtained. The data 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%. Keywords : compost, compost characteristics, Effective Microorganism (EM4), fruit peel, organic matter
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 Sarah Yohana Sihombing Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Victory Sandy Atisanto Yohanes Setiyo