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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Biologi Udayana Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Agroindustrial Journal

G.P. Ganda Putra

Fakultas Teknologi Pertanian Universitas Udayana, Denpasar

Author-ID : 268482

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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PENGARUH PERSENTASE PENGAMBILAN VOLUME DISTILAT CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA FERMENTASI I Dewa Putu Rega Elyana; G.P. Ganda Putra; I.B. Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (438.89 KB)

The by-product of fermented cocoa seeds could be fermented into cocoa vinegar. However, the product requires to be distilled to be purified. In this study, an experiment was conducted to determine the percentage in taking the best distillate to produce the best characteristics of cacao vinegar. The percentage was started from 30, 50, 70, and 90% (v/v). The best treatment was determined according to the total acids, acetic acid, total sugars, total soluble solids and pH and distillation time. The result showed that taking distillate volume affected the total acid, acetic acid, and distillation time, and did not affect the total soluble solids, total sugar and pH value. The best distillate preparation of distillate process of cacao vinegar was volume 90% (v/v) with total acid of 0,25 meq NaOH/g, 1,51% acetic acid, pH 2,96, total sugar 0,079%, total soluble solids 1,13oBrix, with a distillation time of 120,25 minutes.Keywords: cocoa, distillation, volume percentage, fermented vinegar

PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS PADA DESTILAT CUKA FERMENTASI HASIL SAMPING CAIRAN PULPA KAKAO I Gede Rusli Supariatna; G. P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The atms of this study were (1) to knowing the change of quality characteristics from destilated fermentation vinegar from pulp liquid waste of cocoa beans during storage dan (2) to determine shelf life of destilated fermentation vinegar from pulp liquid waste of cocoa beans using Accelerated shelf-life testing (ASLT) method with Arrhenius approach. The observed Parameters is temperature. The temperature is 30 °C , 40 °C and 50 °C. The Observed variable is acetic acid content, pH, total dissolved solids and absorbance. The result showed that acetic acid content had the greatest decrease in 50 °C temperature. This shows that acetic acid content are inversely proportional to temperature rise. While the content of pH, total dissolved solids and turbidity experienced the greatest increase in 50 °C temperature. This shows that pH, total dissolved solids and turbidity are proportional to the temperature rise. The results of the calculation showed that at a temperature of 20 °C, 30 °C, 40 °C and 50 °C has a shelf life of 226 days, 167 days, 126 days, 96 days andn 75 days. Keywords: Destilated fermentation vinegar of cocoa, Accelerated shelf-life testing, Shelf life

Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Suhu dan Waktu Maserasi I Gusti Ayu Meia Dewi; G.P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk can be used as a natural antioxidant by extracting the polyphenol compounds. This research aim to find out the effect of temperature and maceration time on the of cocoa bean husk extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce cocoa bean husk extract as a source of antioxidants. This experiment used a factorial randomized block design with two factors. The first factor was maceration temperature consisting of 30±2?C, 40±2?C, dan 50±2?C. The second factor was maceration time consisting of 24, 36 and 48 hours. The data was analysed by analysis of variant and continued with the Tukey test. The results showed that maceration temperature had a very significant effect, while maceration time had a significant effect on yield, total phenolic, and antioxidant capacity. whereas the interaction between treatments had no significant effect on yield, total phenolic, and antioxidant capacity. The best treatment to produce cocoa bean husk extract as a source of antioxidants is to use a maceration temperature of 50±2?C and a maceration time of 48 hours with a yield characteristic of 2,77 percent, a total phenolic value of 72,35 mg GAE / g, and a capacity antioxidants amounting to 17,45 mg GAEAC / g, Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.

ANALISIS TINGKAT KEPUASAN KARYAWAN TERHADAP KOMPENSASI FINANSIAL DAN NON FINANSIAL YANG DIBERIKAN PERUSAHAAN (Studi Kasus di PT. Arjuna Yoga Sakti Bali) Novi Dwiningrum; Gusti Putu Ganda Putra; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (683.639 KB)

The aims of this research were (1) to analyze the level of employee satisfaction, (2) to determine the effect of compensation variabels that given by the company against to the level of employee satisfaction, and (3) to determine the position of each compensation variabel against to the level of employee satisfaction at PT. Arjuna Yoga Sakti. Method of this research was surveying method. Data of this research were collected by spreading the questioner to 20 respondents. Then the data was processed using validity test, reability test, index of satisfaction test, and importance performance analysis. Result showed that employee feel quite satisfied based on the level of employee satisfaction was 58,22% of compensation variabel company. The formation counseling division has the high adjustability level and the remuneration variabel has the low adjustability level. The priority variabel that has to fixed was all the variabel that contained in quadrant A were: comfortable working area, remuneration, working uniform, and amount of bonus and commissions.

PENENTUAN UMUR SIMPAN CUKA KAKAO MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS Ni Wayan Sukmayanti; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa vinegar is a fermented vinegar produced from a product of cocoa bean fermentation. The aims of this study were to determine quality change of cocoa vinegar during retention and determine its self-life by using Accelerated Shelf-Life Testing (ASLT) method by Arrhenius Equation Approach. This research was conducted by using one factor, and it was storage temperature treatment that consisting of 3 levels, 30, 40 and 50?C. Retention and observation start from 0 week until 16 weeks, with parameters that observe were acetic acid, pH, total suspended solid and turbidity. Cocoa vinegar has decreased quality during storage, at 30?C, 40?C and 50?C. During storage of the three temperatures, the temperature of 50?C suffered the most rapid deterioration with the characteristic of decreasing the acetic acid content by more than 50%, and the increase of pH, total suspended solid and turbidity on the 63rd day. Shelf life of cocoa vinegar by using the characteristic of acetic acid with linear regression equation y = -4624.x + 10.30 with R² = 0.999.at storage from temperature 10, 20, 30, 40, and 50?C respectively were 431 days (14.3 months). 246 days (8.20 months). 146 days (4.86 months). 89 days (2.96 months).and 56 days (1.86 months). Keywords: vinegar of cocoa, self-life prediction, ASLT method

Pengaruh Persentase Penambahan Bubuk Serat Oyong (Luffa acutangula) dan Lama Pengadukan terhadap Karakteristik Krim Body Scrub Kadek Mei Ahadianti; Luh Putu Wrasiati; Gusti Putu Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Body scrub cream is a semi-solid dosage form containing one or more dissolved or dispersed medicinal ingredients in suitable base ingredients and serves to smooth the body's skin and remove damaged skin cells with the help of scrub material. Oyong fiber (Luffa acutangula) is used as a scrubber material that is natural, biodegradable and inexpensive. The aim of this study to know the effect of the addition of oyong fiber powder and stirring time to the characteristics of body scrub cream and to determine the percentage of the addition of oyong fiber powder and length of stirring to produce the best body scrub cream. This research uses factorial randomized block design with two factors. The first factor is the percentage of the addition of the Oyong fiber powder consisting of 3 levels namely 5, 7, 9 and 11% and the second factor is the stirring time consisting of 10, 15, and 20 minutes. Data were analyzed by analysis of variance and continued by Tukey's test. The results of the study showed that the addition loofah (Luffa acutangula) fiber powder addition and the stirring time very affected the pH, viscosity, spreadability power, adhesion power and overall acceptance of the body scrub cream. The interaction between the addition loofah (Luffa acutangula) fiber powder addition and the stirring time very affected the viscosity and the spreadability power. Addition of 9% of loofah (Luffa acutangula) fiber powder and 20 minutes of the stirring time was the best treatment for body scrub cream with characteristics as follows: pH 4.60, viscosity 37600 cp, homogeny, spreadability power 4.6 cm, adhesion power 9.88 seconds, separation ratio=1 and overall acceptance 5,90 (rather like to like). Keywords : body scrub cream, Luffa acutangula, stirring time

PENGARUH PERBANDINGAN BUBUK KULIT ARI BIJI KAKAO : EKSTRAK KULIT BUAH JERUK NIPIS DAN WAKTU PENGADUKAN TERHADAP KARAKTERISTIK BODI KRIM I Gusti Ayu Agung Putri Utami; G. P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cream is a cosmetics in the form of a half-solid emulsion. This study aims to determine the effect of the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time on the characteristics of body cream, determine the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time that is best to produce body cream. This study uses factorial completely randomized design with 2 factors. The first factor is the comparison of the bark powder of the cocoa beans : extract of lime peel. The second factor is the stirring time of the body cream. The variables observed were material moisture content, pH, viscosity, dispersion, separation ratio, antioxidant capacity and color intensity. The results showed that the comparative treatment of the addition of the bark powder of cocoa beans and lime peel extract had a very significant effect on pH, dispersion, antioxidant capacity, brightness level (L*), redness level (a*), and yellowish level (b*) cream. The stirring time treatment has a significant effect on the brightness level (L *) of the cream. Comparative treatment of adding the bark powder of cocoa beans and extracts of lime peel, stirring time and interaction between the two treatments has a very significant effect on the viscosity of the cream. The comparison of the addition of the bark powder of cocoa beans : lime peel extract are 7.14: 7.14 grams and 15 minutes of stirring time was the best treatment, which can produce body cream with characteristic of pH 6,35, dispersion level 6,10 cm, viscosity 28.100 cp, separation ratio = 1, antioxidant capacity 125, 33 mg GAEAC/L, brightness level (L*) 43,78, redness level (a*) 6,73 and yellowish level (b*) 10,56. Keywords : body cream, addition of ingredients, and stirring time.

PENGARUH VARIASI LARUTAN pH BUFFER TERHADAP KARAKTERISTIK EKSTRAK ALGA MERAH (Gracilaria sp.) SEBAGAI PEWARNA Esra Palenta Sinaga; Lutfi Suhendra; G. P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Gracilaria sp. is one type of red algae containing phycoerytrin pigment. Phycoerytrin pigment can be used as a natural dye to replace synthesis dyes. Phycoerytrin is widely used as a natural dye for foods and cosmetics. The purpose of this research was 1) to determine the effect of variations pH buffer solution on the characteristics of red algae extract (Gracilaria sp.), 2) to determine the best pH buffer solution used to produce red algae extract (Gracilaria sp.). This study used a factorial Randomized Block Design with group variation of pH buffer. The treatment of materials with solvent variation of pH buffer consist of 8 level, namely: 3, 4, 5, 6, 7, 8, 9 and 10. Each treatment are grouped into two time-based implementation. The results showed that each treatment of pH buffer variation significantly affected the yield, the degree of phycoerytrin pigment, brightness (L *), redness (a *) and yellowish (b *). Buffer pH 7 produced the best extracts in red algae (Gracilaria sp.) with a yield of 0.6030%, pigment production 0.933 mg/g, brightness value 18.650 L *, redness value 24.470 a * and yellowish value 10.135 b *. Keywords: Gracilaria sp., phycoerytrin, pH Buffer, extract characteristic.

PENGARUH pH AWAL MEDIA DAN LAMA FERMENTASI TERHADAP PRODUKSI KALSIUM SITRAT DARI LIMBAH BREM DENGAN MENGGUNAKAN Aspergillus niger ATCC 16404 I Wayan Adi Wagestu; Nyoman Semadi Antara; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.631 KB)

Brem waste has sugar content of 12% and its starch content is 10.8%. Components contained in the brem waste are expected to be able to be used to produce Ca-citrate The purpose of this research was to find out the media’s initial pH effect and fermentation time on Ca-citrate production from brem waste by using Aspergillus niger ATCC 16404. The research was an experimental research using the randomized block design with the factorial experimentpattern that consists of two factors. The first factor was the media’s initial pH (3, 4, 5, and 6), and the second factor was the fermentation time (3, 5, and 7 days). The result showed that theinitial pH of medium fermentation affected the medium pH after fermentation and production of Ca-citrate, but it didn’t influence the total soluble solid of medium fermentation.Fermentation time influenced Ca-citrate production, final pH, and total soluble solid of fermentation medium. The fermentation with media’s initial pH of 5 and the fermentation for5 days was the best combination treatments to produce Ca-citrate which the production levelwas 5,35 ± 0,06 g/L. [Keywords]: Aspergillus niger ATCC 16404, brem waste flour, pH, fermentation time, Cacitrate

Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan I Gusti Ayu Krisna Dewi; Luh Putu Wrasiati; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying temperature that consisting of 50oC, 60oC, and 70oC. Data were analyzed by analysis of variance and continued with Tukey test. The results showed that the blanching treatment and drying temperature significantly affected the water content, ash content, extract content in water, total phenolic, IC50, and organoleptic test. The steam blanching treatment with a drying temperature of 70oC is the best treatment to produce Tali’s bamboo tea leaves with a characteristics of water content is 5.17%, ash content is 5.52%, extract content in water is 35.70%, total phenolic is 36.92 mg GAE/g, and antioxidant activity of IC50 2,629.06 ppm, and color scoring of sensory evaluation is 3.55 (yellowish green to green), taste scoring is 3.55 (slightly astringent to astringent), Scent scoring of 3.45 (slightly leaf scent to leaf scent), and overall reception 4.90 (rather like). Keywords: Gigantochloa apus Kurz., blanching, drying temperature, tea.

Co-Authors A. Harijono Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Inten Mahasari Putri Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Antonius Solo Aulanni'am, Aulanni'am Bambang Kartika DEWA AYU ANOM YUARINI Diana Puspitaningtyas Dimas Anggi Ananta Enjelitha Girsang Esra Palenta Sinaga Gede Agus Ariefta Gek Ulan Sukma Gusti Ayu Kadek Diah Puspawati Gusti Putu Agus Darmataba I Dewa Putu Rega Elyana I Gede Krisna Putra Pratama I Gede Oka Harta Adinata I Gede Rusli Supariatna I Gst. Ayu Ananda Dama Sastri I Gusti Ayu Agung Putri Utami I Gusti Ayu Ekawati I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Kadek Aditya Wirajaya I Kadek Widhiana Putra I Ketut Dio Prasetya I Made Anom Sutrisna Wijaya I Made Kartana I Made Mas Oka Hendrawan I Nengah Kencana Putra I Putu Lingsan Pratyaksa I Putu Suparthana I Wayan Adi Wagestu I Wayan Arnata I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I.W.G.S. Yoga Ida Bagus Gede Awidyanata Ida Bagus Wayan Gunam Kadek Mei Ahadianti Komang Aris Bintang Permana Lianatus Sholeha Livia Pratiwi Luh Putu Ayu Sumantining Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Misbach Baihaqi Zen Ni Kadek Wiji Astuti Ni Kadek Yeni Dwipayanti Ni Made Mega Suasti Rahayu Ni Made Ria Oka Ni Made Wartini Ni Nyoman Desi Trisna Dewi Ni Putu Suwariani Ni Wayan Sukmayanti Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum NYOMAN SEMADI ANTARA Praycelia Marissa Miranda Putu Agung Sujud Rama Krishna Putu Agus Nadiarta Putu Ayu Sucitawati Putu Mutia Septiyaningsih Putu Timur Ina Putu Widya Sena Repika Sepitri Br Barus Reren Rahmadhani Sadyasmara, Cokorda Anom Bayu Sri Kumalaningsih Sri Mulyani Sutardi Sutardi Tia Larasati Tri Susanto W. Angga Pranayasa Yudisthira Dharma Bhusana Dasa

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