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All Journal International Journal of Advances in Applied Sciences Buletin Udayana Mengabdi Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Teknologi Indonesia Journal of Fibers and Polymer Composites JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Anak Agung Made Dewi Anggreni
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics

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Penentuan Umur Simpan Produk Whitening Mask Powder Dengan Metode Accelerated Shelflife Testing Model Labuza Theofilus Bezaliel Febrian Saragih; Anak Agung Made Dewi Anggreni; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): Maret
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.i01.p01

Abstract

Shelf life is the time when the product is packaged or produced to when the product is still safe to use. This research aims to determine the characteristics of water sorption isotherms of whitening mask powder products and to determine the shelf life of whitening mask powder products. The implementation of research in determining shelf life was determined through 2 stages, namely determining the characteristics of water sorption isotherms and determining the estimated shelf life with the Accelerated Shelf Life Testing method of the Labuza Model. The parameters used in the calculation of the Labuza Model are equilibrium moisture content (me), initial moisture content (mi), critical moisture content (mc), water vapor permeability (k/x), packaging cross-sectional area (A), product weight, saturated vapor pressure (Po), curve slope (b). The results showed that the characteristics of the water sorption isotherm curve of whitening mask powder products are Type II or sigmoid and the shelf life of whitening mask powder products, namely products packaged as much as 100g using polypropylene packaging with a thickness of 0,03 mm and a cross-sectional area of 13 cm x 9,5 cm, get an shelf life of 63,27 days (2,1 months) at 28oC and RH 75 %, while for products packaged 100 g using polyethylene packaging with a thickness of 0,13 mm and a cross-sectional area of 13cm x 9,5 cm, get an shelf life of 275 days (9,16 months) at 28oC and RH 75 %..
Penentuan Umur Simpan Black Sesame Body Scrub Powder Dengan Metode Accelerated Shelf Life Testing Model Labuza Thesalonika Racheltauli Putri Silaen; Anak Agung Made Dewi Anggreni; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): Maret
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.i01.p02

Abstract

Shelf life is an important aspect and requirement in the production of a product. Until now, the shelf life of black sesame body scrub powder products is still unknown. This study aims to determine the sorption isotherm characteristics of water and the shelf life of black sesame body scrub powder using the Accelerated Shelf Life Testing Model Labuza method. This research was conducted in two stages, namely analysis of water sorption isotherm characteristics and estimation of shelf life. The results showed that the water sorption isotherm characteristics of black sesame body scrub powder were sigmoid (type II) and the shelf life of the product at 28oC, 75% humidity, in polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.064 m2, with a sample weight of 1000 g was 19.65 months or 1.6 years while with polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.0234 m2, with a sample weight of 100 g was 5.37 months or 0.4 years.
Karakteristik Bubuk Kulit Buah Kopi Arabika (Coffea Arabica L.) Sebagai Sumber Antioksidan Pada Variasi Suhu Dan Lama Pengeringan Menggunakan Oven Repika Sepitri Br Barus; G. P. Ganda Putra; A. A. M. Dewi Anggreni
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.p04

Abstract

Arabica coffee berry peel has quantitative potential and as a source of antioxidants, and needs to be subjected to a drying process before being extracted. This study aims to determine the effect of temperature and drying time using an oven and its interaction on the characteristics of arabica coffee fruit skin powder (Coffea arabica L.) as a source of antioxidants and determine the best combination of temperature and drying time using an oven that can maintain the characteristics of arabica coffee fruit skin powder as a source of antioxidants. This study used a two-factor factorial randomized block design. The factors in this research are temperature and drying time. Drying temperature which consists of three levels, namely 50ºC, 60ºC and 70ºC and drying time which consists of three levels, namely 2 hours, 4 hours and 6 hours. Treatment and grouped into 2 groups based on the time of implementation, in order to obtain 18 experimental units. Observational data obtained were analyzed using analysis or variance ANOVA and if the results of the analysis showed a significant effect, then it was continued with the Honest Significant Difference test using Minitab 17 software. The observed variables were water content, yield, total phenols, total flavonoids, antioxidant capacity, and effectiveness index. The results of this study indicate that the effect of temperature and drying time using the oven and their interactions have a very significant effect on water content, yield, total phenols, total flavonoids, and the antioxidant capacity of Arabica coffee berry skin powder. The best treatment to produce Arabica coffee berry skin powder as a source of antioxidants is using a temperature of 50ºC and a drying time of 2 hours, with a characteristic moisture content of 14.27 ± 0.01%, yield of 11.61 ± 0.07%, total phenol of 34.68 ± 0.80 mg GAE/g, total flavonoids were 9.06 ± 0.21 mg QE/g, and antioxidant capacity was 22.72 ± 0.86 mg GAEAC/g.
Pengaruh Konsentrasi Polikaprolakton Dan Kompatibiliser Asam Maleat Anhidrida Terhadap Karakteristik Komposit Bioplastik Maizena-Glukomanan R. Zulfan Hasibuan; B. Admadi Harsojuwono; A. A. M. Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/

Abstract

The weaknesses of cornstarch and glucomannan bioplastic composites is they are hydrophilic, as a result, these bioplastic composites have swelling values, WVTR, tensile strength, elongation at break, and young modulus do not comply with the Standar Nasional Indonesia. This study was to determine the effect of the concentration of polycaprolactone and maleic anhydride and their interaction on the characteristics of the cornstarch-glucomannan bioplastic composite, and to determine the concentration of polycaprolactone and maleic anhydride compatibilizer which can produce the best cornstrach-glucomannan bioplastic composite. This study used a randomized block design with two factors. The concentration of polycaprolactone which consists of 3 levels 10%, 12.5%, and 15%. Factor II is the concentration of maleic anhydride which consists of 3 levels 2.5%, 5%, and 7.5%. The variables observed were tensile strength, elongation at break, young modulus, swelling, WVTR, biodegradation and FTIR. The data obtained were analyzed for diversity (ANOVA) and continued with Duncan's test. The results showed that the concentration of polycaprolactone and maleic anhydride and their intereaction had a significant effect on tensile strength, young modulus, WVTR, and swelling except for the elongation at break and biodegradation. Concentration of 15% polycaprolactone and 5% maleic anhydride produced the best composite bioplastic with a tensile strength of 16.16 MPa, elongation at break of 2.610%, modulus young of 627 MPa, swelling of 30.26%, WVTR 0.64g/m2.hour and degradation time for 7.33 days. Cornstrach-glucomannan bioplastic composites with concentrations of polycaprolactone and maleic anhydride produced new functional groups, namely carbonyl groups C=O and alkynes C≡C.
Co-Authors Ade Puspaningrum Agus Selamet Duniaji Amna Hartiati B. Admadi Harsojuwono Bambang Admadi H Bambang Admadi Harsojuwono Dewi Sartika Elfrida Ratnawati G. P. Ganda Putra G.P. Ganda Putra Gde Agung Bagus Surya Adnyana Gede Agus Ariefta I G. N. Sangka I G. Suputra Widharma I Gede Arya Sujana I Gst. Ayu Ananda Dama Sastri I Gusti Agung Ayu Utami Andari I Gusti Ayu Lani Triani I Gusti Ayu Lani Triani I Gusti Ayu Putu Agung Puspita Swandewi I Gusti Bagus Ananta Wijaya Putra I Komang Rai Wisnawa Putra I Komang Trikuti I N. Sunaya I Nyoman Bangbang Primaryadi I Wayan Arnata I Wayan Sudiarta I Wayan Wisma Pradnyana Putra Ida Ayu Adi Ida Ayu Pridari Tantri Ida Bagus Gede Brahmantara Ida Bagus Wayan Gunam Kadek Dedi Widnyana Dinata Komang Aris Bintang Permana Luh Putu Wrasiati Lutfi Suhendra M. Indri H.A Ni Kadek Eni Juniantari Ni Made Wartini Ni Made Wartini Ni Nyoman Puspawati Ni Putu Suwariani Nur Azizah Diniari NYOMAN SEMADI ANTARA Pande Komang Suparyana Panji Hasbi Muhammad Putu Setia Budi Putu Suarya R. Zulfan Hasibuan Radja Zulfan Hasibuan Repika Sepitri Br Barus Repika Sepitri Br Barus Siska Elisabet Silalahi Theofilus Bezaliel Febrian Saragih Thesalonika Racheltauli Putri Silaen Tiara Ayu Khairunnisa