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All Journal IPTEKMA Agrotekno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Agrointek Jurnal Ilmiah Teknologi Pertanian Agrotechno Agroindustrial Journal Journal of Fibers and Polymer Composites

Amna Hartiati

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Author-ID : 276905

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

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PENGARUH PREPARASI BAHAN BAKU ROSELLA DAN WAKTU PEMASAKAN TERHADAP AKTIVITAS ANTIOKSIDAN SIRUP BUNGA ROSELLA (Hisbiscus sabdariffa L.) Hartiati, Amna; Mulyani, Sri; Dwi Pusparini, Ni Made
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (43.97 KB)

The objectives of this research were to determine effectof rosella preparation and cooking time on antioxidantactivity of rosella syrup. Three repetition of CompletelyBlock Design with two factors of factorial experiment wasused in this research. The first factor was two levels ofrosella preparation namely fresh and dried rosella, and thesecond factor was three levels of cooking time 10, 20, and 30minutes. Testing comprised measurement on the ability oncapturing DPPH free radical, scoring and hedonic tests.The research results indicated that using fresh rosellaimproved the antioxidant activity of rosella syrup and itsvalue was 0.026%, while rosella syrup from dried rosella was0.020%. Until cooking time of 20 minutes, antioxidantactivity of rosella syrup still increased, but longer cookingtime than 20 minutes showed no significant effect.Preparation and cooking time affected significantly on colourof syrup, but not on aroma, taste and the overall acceptance.

KORELASI BEBERAPA KOMPONEN KIMIA TERHADAP PENILAIAN ORGANOLEPTIK DAN HARGA BERAS BERMEREK YANG BEREDAR DI KOTA DENPASAR (STUDI KASUS DI PASAR SWALAYAN KOTA DENPASAR) Wrasiati, Luh Putu; Hartiati, Amna; Ummy Indiyani, Ni Kadek
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.256 KB)

The research aimed to (1) observe the correlation of chemical component rice brand with organoleptik of yielded rice test; (2) observe the correlation of chemical components with chosen price rice brand; (3) determine which component have the most effect on organoleptik test of yielded rice.This research used 6 (six) chosen rice brand which were taken from supermarket that located in Denpasar by using purposive sampling. Analyses covered chemical test and organoleptik test. Chemical test cover rate test of amylase, amilopektin, and water content, the test of organoleptik covered test of scoring for texture, test hedonic to feel and acceptance of entirety. The result of organoleptik test was analyzed with fragment test then acceptance mean is overall was test correlated with the result of chemical test and price mean of chosen rice.Result of acceptance mean of organoleptik overall data indicate that rice with Bengawan Super brand Sunflower was the most liked by consumers and brand C4 Super brand wasthe least taken by consumers. Result of chemical analysis indicate that the water rate of six rice brands pursuant to SNI 01-6128-1999 and rate of their pertained is lower until mean. This results indicated that the regression equation between overall acceptance, with amylase rate and water rate (Y/X1/X3) was Y = 114,924 + 1,308 X1 - 0,037 X12 - 23,121 X3 + 1,105 X32 which showed the correlation coefficient was 0,760 and coefficient of determinacy was 0,578. This correlation hasshowed strong level relation. Regression equation between chemical component and the price of brand rice have chosen was Y = 27791,960 - 13,810 X2 - 0,129 X22 - 3863,140 X3 + 175,691 X32 which showed the correlation coefficient is 0,984 and coefficient of determination was 0,967. This correlation has very strong relation. Chemical component which had the most effect to the texture was rate of amylase and amilopektin with strong relation level. Chemical component which had the most effect on rice and acceptance of entirety rate was taste amilopektin level.

Pengaruh Jenis Dan Konsentrasi Plasticizer Terhadap Karakteristik Bioplastik Maizena Purba, Dillon Marichman; Harsojuwono, Bambang Admadi; Hartiati, Amna
IPTEKMA Volume 8, No. 2, Agustus 2019
Publisher : Bidang Kemahasiswaan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/iptekma.2019.v08.i02.p02

PENGARUH JENIS DAN KONSENTRASI PLASTICIZER TERHADAP KARAKTERISTIK BIOPLASTIK MAIZENA. Maizena adalah tepung jagung yang mengandung 24 - 26 persen amilosa dan 74 - 76 persen amilopektin memiliki sifat kaku dan mudah rapuh sehingga perlu ditambahkan plasticizer untuk meningkatkan karakteristik maizena bioplastik. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi plasticizer terhadap karakteristik maizena bioplastik, dan mengetahui jenis dan konsentrasi plasticizer yang dapat menghasilkan karakteristik maizena bioplastik terbaik. Penelitian ini menggunakan Metode Rancangan Acak Kelompok dengan dua faktor. Faktor I adalah jenis plasticizer yang terdiri dari gliserol, sorbitol dan propilen glikol. Faktor II adalah konsentrasi plasticizer terdiri dari tiga level yaitu 0,5 g; 1 g; dan 1,5 g. Percobaan menghasilkan 9 kombinasi pengobatan dan dikelompokkan menjadi 2 kelompok untuk mendapatkan 18 unit percobaan. Hasil penelitian menunjukkan bahwa jenis dan konsentrasi plasticizer memiliki pengaruh yang sangat signifikan terhadap kekuatan tarik, perpanjangan putus, elastisitas dan pembengkakan. Sedangkan interaksi memiliki pengaruh yang sangat signifikan terhadap kekuatan tarik dan pembengkakan dan memiliki pengaruh signifikan terhadap elastisitas maizena bioplastik. Karakteristik maizena bioplastik terbaik ditemukan pada perlakuan plasticizer propilen glikol dan konsentrasi 1 g dengan karakteristik kekuatan tarik 2,325 MPa, perpanjangan putus 14,5 persen, modulus muda 16,055 MPa, pembengkakan 29,16 persen, durasi degradasi 8 hari dan mengandung gugus fungsional alkohol hidroksil (?OH), (NH2) amina, (–COOH) karboksilat, (C?C) alkuna, (–COOR) ester, (C = C) aromatik, (R – O – R ') eter, (C = C) alkena dan hidrokarbon - (CH2) n.

ANALISIS KORELASI ANTARA KANDUNGAN SENYAWA BIOAKTIF DENGAN AKTIVITAS ANTIOKSIDAN PADA EKSTRAK DAUN BAMBU DURI (Bambusa blumeana) Ni Made Sri Wahyuni; Luh Putu Wrasiati; Amna Hartiati
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9853

Bambu duri leaves are natural ingredients that has the potential as a source of antioxidants. Bioactive compounds that can be used as a source of antioxidants can be maximally obtained through controlling the extraction process. This study aims to: (i) determine the effect of temperature and maceration time on the content of bioactive compounds (total phenolic and total flavonoids) and antioxidant activity (IC50) of bambu duri leaf extract, (ii) determine the correlation value between bioactive compounds and antioxidant activity. This study was designed using two factors. The first factor is the maceration temperature consisting of 30, 45, and 60°C. The second factor is the maceration time consisting of 24, 36, and 48 hours. From these two factors, 9 treatment combinations were obtained and analyzed twice. Correlation values were analyzed using Pearson correlation analysis and multiple correlation analysis. The results showed that the interaction between temperature and maceration time had an effect on the content of bioactive compounds (total phenolic, total flavonoids) and the antioxidant activity of the bambu duri leaf extract. The results of Pearson correlation analysis showed that flavonoid compounds had the highest correlation value with antioxidant activity. The results of multiple correlation analysis between bioactive compounds (total phenolic and total flavonoids) with the antioxidant activity of bambu duri leaf extract resulted in a correlation coefficient (r=0.983) which was included in the very strong relationship category, the regression equation Y=1445-2.941X1-4.940X2, and the coefficient of determination R2= 0.967. The determination value indicates that 96.7% of antioxidant activity is influenced by the content of bioactive compounds in the form of phenolic and flavonoids, while the remaining 3.3% is influenced by other factors.

Pengaruh Jenis dan Konsentrasi Bahan Pengisi terhadap Karakteristik Komposit Bioplastik Pati Umbi Gadung-Karagenan Komang Gede Irwan Suparwan; Amna Hartiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of filler types and concentrations and their interactions on the characteristic bioplastic composites of gadung tuber starch-carrageenan, and to determine the types and concentrations of fillers that produce the best characteristic of the bioplastic composites of gadung tuber starch-carrageenan. This research used factorial randomized block design. The first factor is the type of filler consisting of 4 level that is ZnO, clay, CaCO3, nanocellulose. The second factor is the filler concentration consisting of 4 levels 0%, 5%, 10%, 15% (w/w). Each treatment is grouped into two time-based of making bioplastics, so there are 32 experimental units. The data obtained were analyzed of variant and test Tukey’s. Composite gadung tuber starch-carrageenan with nanocelluloce filler get the best a tensile strength value 19,33 MPa, elongation at break 10,47%, modulus young 185,06 MPa, biodegradability for 6 day, and contain asetil (C-O-C), alkenes (CH), alcohol, ethers, carboxylic acids, and esters (CO), alkene (C=C), alkyne (C?C), alcohol (OH). While the composite bioplastic of gadung tuber starch-carrageenan with ZnO filler material with a concentration of 15% the best swelling value 39.32% and the rate of water vapor transmission 0.56 g/hours.m2. Keywords: bioplastic, gadung tuber starch-carrageenan, filler

PENGARUH KONSENTRASI MALTODEKSTRIN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK BUBUK MINUMAN SINOM I.A.Made Indri Paramita; Sri Mulyani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.279 KB)

ABSTRACT The aims of this study were to 1) determine the effect of the concentration of maltodextrin and drying temperature on the characteristics of the powder drinks sinom and 2) determine the concentration of maltodextrin and drying temperature on the production of powder beverage sinom with the best characteristics. This study used a there are two experiments that attempt to see the effect of drying temperature and maltodextrin concentration. The experimental design used was a split plot design (split plot design) with two treatment factors. The main plot is the drying temperature is used which consists of 3 levels ie 45oC, 50oC and 55oC. The concentration of maltodextrin as a subplot consisted of three levels, namely 15%, 20% and 25%. In this experiment there are 9 combinations for each of groups as musch as to 2 obtain, so there are 18 experimental units. The parameters research water content, solubility and sensory testing The results showed the concentration of maltodextrin and drying temperature as well as the interaction treatment significantly affected the water content, respectively the yield and the solubility of treatment and no significant interaction Concentration maltodextrin 25% and drying temperature of 45oC produces the best characteristics of powder sinom beverages with: the water content 9.31%, yield 40,90%, 99.28% solubility, and sensory testing 4.95 color (yellow), aroma 3.45 (typical sinom beverages) and the overall acceptance of 3,70 (liked). Keywords: maltodextrin, drying temperature, antioxidants and sinom.

STRATEGI PENGEMBANGAN USAHA PRODUKSI TEMPURA IKAN PADA SKALA USAHA RUMAH TANGGA (STUDI KASUS TEMPURA IKAN X KOTA DENPASAR, BALI) Nur Zaenab Mentari Wirawan; Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The objectives of this study were to analyze the internal and external conditions, formulate the strategy and determine the priority strategy for business development of Tempura Fish X. Analysis of business development strategies was using a matrix SWOT (Strengths, Weakneses, Oppurtunities, and Threats), Quantitative analysis using EFE, IFE and IE matrix, and strategy priority analysis was using TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution. The results show that there are 5 strengths, 5 weaknesses, 4 opportunities and 2 threats. The IFE matrix analysis value (Internal Factor Evaluation) is 2.96 and the EFE (External Factor Evaluation) matrix is ??3,006. The value indicates a moderate position on the IE matrix (Internal External). The strategy proposed are to develop a strategy consisting of intensive strategy (market penetration, market development, and product development), and integrative strategies (backward integration, forward integration and horizontal integration). Based on SWOT analysis there are 8 alternative strategies that can be recommended to development Tempura fish X business. TOPSIS analysis results with the value of the proximity of each alternative to the ideal solution is 1,00 namely expand the market by selling products to small restaurants, school cafeteria, and also food stalls. Keywords: Business development strategy, tempura fish, SWOT, TOPSIS

STUDI SUHU DAN pH GELATINISASI PADA PEMBUATAN BIOPLASTIK DARI PATI KULIT SINGKONG Dewa Made Dwi Pradana Putra; Bambang Admadi Harsojuwono; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study was to determine the effect of temperature and pH on the gelatinization process of cassava peel starch on the characteristics of bioplastics and determine the temperature and pH in the gelatinization process of cassava peel starch to produce the best characteristics of bioplastics. This research was carried out in the Faculty Food Analysis laboratory, Agricultural Technology Natural Resources (PSDA) laboratory, Production Laboratory of the Faculty of Engineering and Bioscience laboratory, Udayana University. This research was conducted from February to March 2018. The experimental design in this study was factorial Randomized Block Design (RBD) with two factors. Based on the analysis in the research conducted, getting conclusions, namely temperature and pH and their interactions have a large influence on tensile strength, elongation and elution, in the manufacture of bioplastics from cassava peel starch and samples of best cassava peel starch bioplastic found at a temperature ratio of 75? and pH5 with a tensile strength characteristic of 1.181Mpa, the breakdown extension was 13.591% and the elasticity was 8.744MPa. Keywords : temperature, pH , gelatinization, bioplastics

Pengaruh pH Awal dan Suhu selama Penyimpanan terhadap Stabilitas Ekstrak Pewarna Kulit Buah Jeruk Mandarin (Citrus reticulata) Alfridus Sandro Dacosta Perdisen; Ni Made Wartini; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The orange peel of Mandarin oranges contains carotenoid compounds which have potential as natural yellow and orange dyes and also as a source of antioxidants. The dye obtained from Mandarin orange peel has unstable properties. The purpose of this study was to know the effect of initial pH and temperature during storage on the stability of the Mandarin orange peel dye extract and determine the best initial pH and temperature during storage to maintain the stability of the Mandarin orange peel dye extract (Citrus reticulata). The experiment of this study used Completely Randomized Design with two factors. The first factor is initial pH consisting of three levels: pH 4, 7, and 10. The second factor is temperature during storage consisting of two levels: 4±3ºC and 28±3ºC. The results showed that initial pH had significant effect (P<0.01) on carotenoids, antioxidant capacity, brightness (L*), redness (a*), and yellowess (b*). The temperature during storage had significant effect on carotenoids, antioxidant capacity, brightness (L*), and yellowess (b*) but had not significant effect (P>0.05) on redness (a*). The dye extract of Mandarin orange peel was more stable at the storage conditions of pH 7 (neutral) and cold temperature (4±3ºC) during 4 weeks storage with decreased of carotenoids, antioxidant capacity, increase in brightness (L*), decrease in redness (a*), and decrease in yellowess (b*) successively was 42,96%; 21,02%; 26,36%; 20,89 dan 16,89%. Keywords: Mandarin orange peel extract, carotenoids, pH, temperature, color stability.

KARAKTERISTIK GULA CAIR YANG DIBUAT DARI PATI UBI GADUNG (Dioscorea hispida D.) DALAM VARIASI JENIS DAN KONSENTRASI ASAM Reni Okta Fitriani; Amna Hartiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to know the effect of acid type and concentration on the characteristics of liquid sugar resulting from the hydrolysis of yam gadung (Dioscorea hispida D.) and the highest DE value from the hydrolysis of the yam gadung starch. This research uses Randomized Block Design of factorial pattern. The first factor is acid treatment consisting of 3 levels: hydrolysis of starch with HNO3, H2SO4, and HCl and second factor is acid concentration consisting of 3 levels: 3%, 4%, and 5% . Each treatment is grouped into 2 based on execution time. The variables observed in this study were total sugar reduction, reducing sugar content, Dextrose Equivalent (DE), clarity, and total dissolved solids. The best treatment determination was done by analysis on DE value of hydrolysis result of yam gadung starch. The treatment of acid type variation was very significant and the acid concentration had a significant effect on the value of DE of hydrolysed yam gadung starch. The best hydrolysis treatment of starchy yam starch is by using chloride acid variation at 3% concentration with Dextrose Equifalent (DE) value of 41,22%. Keywords : starch, yam gadung, hydrolysis, acid

Co-Authors Agus Selamet Duniaji Alfridus Sandro Dacosta Perdisen Amirrulloh, Muchammad Rizqi Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Anggara Dena Mahayana Bambang Admadi Bambang Admadi Bambang Admadi Bambang Admadi H Bambang Admadi Harsojuwono Bella Christina Tambunan Boy Darwin Situmorang Chintya Angeline Liu Cintia Indrawati Denada Homia Bestari Dwijaksara Devi Hagelia Aritonang Dewa Ayu Anom Yuariani DEWA AYU ANOM YUARINI Dewa Ayu Trisna Budiari Dewa Made Dwi Pradana Putra Dewi Pujawati Dewi Sartika Dhea Novratena Diana Hilmalia Putri Dorothy Alma Bertie Dwi Fitriyanti Dwiyan Ricard Septianto Billy Eka Kadalora Esmeralda Oktaviani Simarmata Farhandi Saputra Farida Unggul Situmorang Fatahillah, Mufidah Riska Fitria Alfiana Fransiskus Yuven Wara Freddy Marthin Putra Simangunsong Gusti Ayu Mas Alstonia Parnawan Hamonangan Sipayung I Gede Budiastra I Gusti Ayu Lani Triani I Gusti Made Teddy Pradana I Gusti Ngurah Cahyadi Kresnawan I Kadek Adi Wijaya Putra I Ketut Pramananta I Ketut Satriawan I Komang Putra Adnyana I Made Adi Wiratama I Nyoman Semadi Antara I W.G. SEDANA YOGA I Wayan Agus Wijaya Adi Kesuma I Wayan Arnata I.A.Made Indri Paramita I.G.A Devika Inten A Ida Ayu Mahatma Tuningrat Ida Bagus Wayan Gunam Jefri Yosafat Kadek Adi Wintagata Kadek Dodik Adi Permana Kadek Thiar Prahitadani Komang Gede Irwan Suparwan Komang Listia Damariyanti Krisna Iswara Luh Putu Widia Sri Mastini Luh Putu Wrasiati Lutfi Suhendra Made Anggray Wulan Darini Made Nanda Pranata Mei Kurnia Muhamad Erwin Efendi Nadya Kirana A Ni Kadek Ariani Dewi Ni Kadek Riaminanti Ni Kadek Ummy Indiyani Ni Komang Suryandari Ni Luh Desi Rastiyati Ni Luh Feby Putri Pratami Ni Luh Gede Sari Dewi Ni Made Dwi Pusparini Ni Made Sri Wahyuni Ni Made Sri Wahyuni Ni Made Wartini Ni Putu Ita Purnamayanti Ni Putu Suwariani Nopia Cahyani Putri Nur Zaenab Mentari Wirawan Nyoman Indra Wiratama NYOMAN SEMADI ANTARA Pandila Diahtaradipa Ganantrya Pandu Desta Wisanggeni Purba, Dillon Marichman Putu Decky Yodharya Putu Julyantika Nica Dewi Reni Okta Fitriani Risky Simarmata Runa Ramadanty Aisyi Putri Sadyasmara, Cokorda Anom Bayu Sando F. Limbong Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Susi Albina Br Purba Syah Banu Putra Sitepu Tissa Meiya Candigo Try Ono Siswandi Wijaya Saputra Zulkifly Al Haq

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