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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 Perbandingan Minyak dan Surfaktan serta Suhu terhadap Karakteristik Sediaan Krim I Made Mas Oka Hendrawan; Lutfi Suhendra; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of oil and surfactant comparisons and the temperature to the resultant dosage characteristics and determine the oil and surfactant ratio and the appropriate temperature for the preparation of cream. This study uses the group random two-factor design. The first factor is the comparison of oil that is mixture of cocoa fat and virgin coconut oil with surfactants that is mixture of tween 80 and span 80 consisting of 3 levels, which are 85% ; 15%, 80% ; 20% and 85% ; 25%. The second factor is temperature consisting of 3 levels, which are 60 º C, 70 º C and 80 º C. Results of this study showed the treatment of oil comparison and surfactants were had an strongly effect to the homogeneity, adhesive time, spread ability, separation ratio and viscosity, but had no effect on the pH of cream preparations. Temperature treatment had an strongly effect on homogeneity, adhesive time, spread ability, separation ratio and viscosity, while only had an effect on the pH of a basic cream. Interaction between the treatment had an effect on the ratio of separation, pH as well as the spread of cream preparations, but no had effect on adhesive time and the viscosity of the preparation of cream. Oil comparison and surfactant treatment of 80%: 20% and temperature 70ºC is the best treatment resulting in a cream preparations with homogenity characteristics, adhesive time 7.14 Second, ratio of separator 0.48, spread ability of 6.83 cm, viscosity of 37000 cps and pH 6.05. Keywords: oil, surfactans, temperature, cocoa fats, virgin coconut oil, tween 80 and span 80

PERTUMBUHAN BAKTERI SALURAN PENCERNAAN PADA MEDIA FERMENTASI REBUNG BAMBU TABAH (Gigantochloa nigrociliata BUZE-KURZ) Putu Agus Nadiarta; Nyoman Semadi Antara; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.65 KB)

Shoots of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz) are known containing oligosaccharides as a prebiotic potential and ability to produce short chain fatty acid in fermention by Lactobacillus casei subsp. rhamnosus. In recent study the fecal bacteria was experimented in fermentation of medium supplemented by bamboo shoot powder (TrYP). The aim of this study was to determine the growth of gastrointestinal bacteria (GI bacteria) during process of fermentation. Fermentation was carried out at 37?C in medium of TrYP and GYP as a control medium. The observation was done from initial of fermentation (0 hour) up to 24 hours in interval of 6 hours. The result were GI bacteria (lactic acid bacteria and faecal coliform) growth until 12 hours fermentation in medium TrYP. The lactic acid bacteria was (11,4 ± 1,34) x 109 CFU/ml and the faecal coliform was (1,25 ± 1,13) x 109 CFU/ml. [Keywords]: Gigantochloa nigrociliata, bamboo shoot flour, fermentation, gastrointestinal bacteria.

ANALISIS FAKTOR – FAKTOR YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN PRODUK ROTI “BAPAK BAKERY” Putu Mutia Septiyaningsih; G.P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (658.32 KB)

The aims of this research were (1) to know the variables that form factors that influence purchase decisions in Bapak Bakery, (2) to know the weight of each factor affecting purchase decisions in Bapak Bakery, and (3) to determine the variable of factor that most influence on purchasing decisions Bapak Bakery.The method of this research was survey method. Data of this research were collected by spreading the questioner to 110 chosen respondents in all between the consumer and the final consumer. Then the questionnaire tested was processed using validity test, reability test and factor analysis by SPSS version 22.0. These results indicate that the variables that form factors that influence consumer purchase decisions in Bapak Bakery, belonging to the three factors groups of factors that are considered basic. Factor 1 which included a variable taste, price, texture, location and distribution of the product; factor 2 consist of service, expiration date, content of preservatives and nutrient content information; factors 3 consist of packaging, lawful information and advertising in the media. Weighting of each of the variables that influence consumer purchase decisions bakery products in Bapak Bakery is variable taste (0,928), price (0,915), texture (0,911), location (0,904) and distribution of the product (0.870), variable service (0,972), expiration date (0,947), content of preservatives (0,915), and nutrient content information (0,895), variable packaging (0.925), lawful information (0.916) and advertisements in media (0.881), The factors that most influence the purchase decision is factor 1 which included a variable taste, price, texture, location and distribution of the product. Keywords: bread, purchase decision, factor analysis.

Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Perbandingan Bahan dengan Pelarut dan Waktu Maserasi Ni Kadek Yeni Dwipayanti; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa pod husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa pod husk waste can be used more optimally by extracting polyphenols compounds and used as natural antioxidants. This research aims to determine the effect of comparison of materials with solvents and maceration time against cocoa pod husk extracts as a source of antioxidants as well as to determine the material comparison with the solvent and the best maceration time for produce cocoa pod husk extract as a source of antioxidants. The study uses a random design of a group of two factors. The first factor is the comparison of materials with solvents consisting of 1:10, 1:15 and 1:20. The second factor is the maceration time consisting of 24, 36 and 48 hours. The data was analyzed its diversity and continued with the Tukey test. The results of the study showed a comparison of material with solvent and maceration time was very influential to the yield, total phenolic and antioxidant capacity of cocoa pod husk extract. The interaction between treatment is very influential on the total phenolic and antioxidant capacity but has no effect on the cocoa pod husk extract yield. The best treatment to produce cocoa pod husk extract as a source of antioxidant is the comparison of materials with solvent 1:20 and maceration time for 48 hours with a yield characteristic 3.10 ± 0.36 percent, total phenolic at 146.67 ± 5.14 mg GAE/g and antioxidant capacity 97.00 ± 2.22 mg GAEAC/g. Keywords: cocoa pod husk extract, comparison of materials with solvents, maceration time, antioxidant.

KARAKTERISTIK TEH INSTAN BUNGA KAMBOJA SUDAMALA (Plumeria rubra) YANG DIPRODUKSI DENGAN TEKNIK KOKRISTALISASI Lianatus Sholeha; Ni Luh Putu Wrasiati; G.P Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The aims of this study were to (1) determine the effect of saturated sugar and comparison with saturated sugar solution and the “Sudamala” frangipani extract on solution on the characteristics of instant tea “Sudamala” frangipani flower, and (2) to obtain additional saturated sugar and comparison of “Sudamala” frangipani flower extract with saturated sugar solution that have the best characteristics of instant tea “Sudamala” frangipani flower. This study used factorial completely randomized design. The first factor consists of the addition of saturated sugar: (cane sugar and palm sugar), the second factors were“Sudamala” frangipani extract comparison with saturated sugar solution consists of (3:10, 4:10, 5:10, and 6:10). The experiment was repeated 2 times. The extraction process is done by maceration method using a manufacturing process while cocristalisasi techniques. The observed variables are moisture content, ash content, total sugar, rehydration time, insoluble solids and organoleptic tests. Addition of saturated sugar affect the moisture content, ash content, total sugars, insoluble solids and rehydration time. The addition of “Sudamala” frangipani flower extract effect on moisture content and ash content , has no effect on total sugars, insoluble solids and rehydration time. The interaction between the treatment effect on water content, testing aroma, color, and overall acceptance has no effect on the moisture content, ash content, total sugars, insoluble solids, rehydration time and taste test. Addition of brown sugar and comparison “Sudamala” frangipani flower extract 3:10 with sugar solution that has the best characteristics of instant tea

PENGARUH LAJU ALIRAN UDARA DAN LAMA FERMENTASI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA FERMENTASI Ni Made Mega Suasti Rahayu; G.P. Ganda Putra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (666.127 KB)

Vinegar fermentation is a liquid product which containing of acetic acid, and obtained from ingredients that containing of carbohydrate and alcohol. The aims of this study were to determine the effect of air flow rate and time of fermentation on the characteristics of vinegar fermentation from liquid waste of cocoa beans fermentation, and to determine the best treatment which can produces vinegar fermentation from liquid waste of cocoa beans fermentation. The experiments in this study using a Completely Randomized Design (CRD) with two factors. The first factor is the rate of air flow which consists of three levels: 0.50 vvm ?¹, 1.00 vvm ?¹, and 1.50 vvm ?¹. The second factor is time of fermentation that consists of four levels: 10, 15, 20 and 25 days. The results showed that the treatment of air flow rate and interaction of both treatments was affected significantly (P<0.01) on levels of acetic acid content, total sugar and pH levels, but did not effected (P>0.05) on the alcohol content and total suspended solid. Time of fermentation treatment, showed a significant effect (P <0.05) on level of acetic acid content, but did not effected (P>0.05) on the alcohol content and affected significantly (P<0.01) on sugar content, pH, and total suspended solid of vinegar fermentation from liquid waste of cocoa beans fermentation. The best treatment is by using air flow rate, amount 0.50 vvm ?? and fermentation for 25 days, which can produce vinegar fermentation from liquid waste of cocoa beans fermentation that containing 2.64 % (v/v) of acetic acid, 3.30 of pH, 4.30 ?brix of total suspended solid, 0.29 % (v/v) of total sugars and 0.00 % (v/v) of alcohol content.Key words: vinegar fermentation, the air flow rate, fermentation period

Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Konsentrasi Pelarut dan Ukuran Partikel Praycelia Marissa Miranda; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa pod husk is the highest waste of the cocoa fruit processing and has not been used optimally.The waste pod husk of cocoa contain polyphenol that can be used for antioxidants. Polyphenol on pod husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the solvent concentration and particle size on the extract of pod husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of pod husk of cocoa as a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent of ethanol.The second factor wasparticle size that that consists of 40, 60 and 80 mesh. The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that the solvent concentration and particle size had very significant effect while the interaction did not affect significantly of the yield, total phenolics and antioxidant capacity of the extract of pod husk of cocoa. 90 percent of ethhanol concentration and 80 mesh of particle size was the best treatment for extracting pod husk of cocoa as a source of antioxidants with characteristic 10.78±0.61 percent of yields, 110.65±0.80 mg GAE/g of total phenolics and 55.08±0.78 mg GAEAC/g of antioxidant capacity. Keywords : pod husk cocoa, solvent concentration, particle size, antioxidants

Pengaruh Perbandingan Bahan dengan Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan I Kadek Widhiana Putra; G.P Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The cocoa beans husk contains a polyphenol compound with total phenolic compounds 5.78 percent. Waste cacao beans husk can be used more optimally by extracting, its countent of polyphenol compounds which can be used as natural antioxidants. This study aims to determine the effect of the comparison of ratio between material and solvent and maceration time on the extract of cocoa beans husk powder as a source of antioxidants and to determine the best type of ratio between material and solvent and maceration time to produce extracts of cocoa bean powder as a source of antioxidants. This experiment was disegred by using factorial randomized block design. The first factor is a ratio between material and solvent consisting of 3 levels, namely 1:10, 1:15, 1:20. The second factor is maceration time for 24, 36 and 48 hours. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the comparison of ratio between material and solvent and maceration time had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa beans husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The yield of the best cocoa beans husk powder extract was using ratio between material and solvent 1:20 and 48 hours of maceration with a yield of 14.49±0.19 percent. The best total phenolic and antioxidant capacity results were using ratio between material and solvent 1:15 and 48 hours with a total phenolic yield of 85.50±1.74 mg GAE/g and antioxidant capacity 55.18±0.22 mg GAEAC/g. Keywords : cocoa bens husk, extraction, solvent, antioxidants.

Karakterisasi Selulosa dari Kulit Buah Kakao (Theobroma cacao L.) pada Berbagai Konsentrasi Hidrogen Peroksida dan Suhu Proses Bleaching Putu Widya Sena; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa pod husk (CPH) is a byproduct of cocoa processing that is abundant and has a low economical value. CPH cellulose can be obtained using the delignification and bleaching process. This study aimed to determine the effect of hydrogen peroxide (H2O2) concentration and bleaching process temperature on the characteristics of CPH cellulose and to determine the best treatment to extract CPH cellulose. This research uses a factorial randomized block design, consists of two factors. The first factor is H2O2 concentration, which consists of 10%, 20%, and 30%. The second factor is bleaching temperature, which consists of 60oC, 80oC, and 100oC. The data were analyzed by analysis of variance and continued with the Tukey test. The observed variables were yield, whiteness index, cellulose, hemicellulose, and lignin content. Best treatments were determined using the effectiveness index. The results showed that H2O2 concentration and bleaching process temperature had a significant effect on yield, whiteness index, cellulose, and lignin content of a bleached CPH. Bleaching temperature had a significant effect, but H2O2 concentration had an insignificant effect on hemicellulose content. Interactions between treatments had a significant effect on whiteness index and cellulose content but had no significant effect to yield, hemicellulose, and lignin content of a bleached CPH. The best treatment was obtained using a combination of 30% H2O2 and 100oC bleaching temperature, resulting in 16.88±0.12% yield, 59.67±0.50% whiteness index, 70.40±0.44% cellulose, 6.33±0.19% hemicellulose, and 4.49±0.46% lignin content. Keywords : cellulose, cocoa pod husk, bleaching, hydrogen peroxide, temperature

KELAYAKAN FINANSIAL DAN ANALISIS NILAI TAMBAH PADA PENGOLAHAN BIJI KAKAO KUPAS TANPA SANGRAI DI UD. HARTA SARI SELEMADEG TABANAN BALI Putu Agung Sujud Rama Krishna; Luh Putu Wrasiati; G.P Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Peeled without roasting cocoa beans is a new product at UD. Harta Sari and still not so much (15%) of the total production per year of production. The purpose of the study is to, determine the financial feasibility of the peeled beans non roasting business, determine the value added of processing, and determine the business feasibility of peeled beans non roasting if there is an increase in operational costs and a decrease in income using sensitivity analysis. Financial feasibility analysis uses quantitative descriptive analysis using calculations profit and loss, Net Present Value, Internal Rate of Return, Net B/C Ratio, Payback Period, and Break Event Point, and Value added analysis using Hayami method. The results showed that financial feasibility analysis that is Net Present Value of Rp. 56,933,644. Internal Rate of Return of 5.49%. Payback Period for 3 year 10 months, and Net B/C Ratio of 1.32. It is based on added value obtained from the processing of peeled cocoa beans non roasting is Rp. 6,250/Kg. The business of peeled cocoa beans non roasting as a whole is profitable with a net profit of Rp. 78,231,000 of year and worth developing. Sensitivity analysis indicates that an increase in operational cost of 2.5% and a 1.5% revenue decrease does not affect the feasibility of the project. Based on the results of research on the business of peeled cocoa beans non roasting is feasible. Keywords : cocoa, financial feasibility, value added

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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