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

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 Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology 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.

Influence of Type and Concentration of Acids on Hydrolisis Starch of “Taro Tuber” Into Sugar Liquid Amna Hartiati; I.A Mahatma Tuningrat
Agroindustrial Journal Vol 6, No 2 (2019)
Publisher : APTA and DTIP FTP UGM

The objectives of this research are (1) to know the effect of acid type and concentration on the hydrolysis of Taro tuber starch into liquid sugar (2) to know the type and concentration of acid that can produce the best liquid sugar characteristic in the hydrolysis of Taro tuber starch. The study used a complete randomized design with two factorial patterns. There are the type and concentration of acid used for the hydrolysis of Taro tuber starch. The variables observed were sugar reduction and liquid sugar clarity. The results showed that the type and concentration of acids and their interactions significantly affected the Dextrose Equivalent of liquid sugar produced. The best treatment is hydrolysis using nitric acid (HNO3) with 6% concentration with Dextrosa Equivalent is 57,470 %.

Effect of Alkaline Concentration Treatments on the Chemical, Physical and Thermal Characteristics of Cellulose from Tapioca Solid Waste I Wayan Arnata; Bambang Admadi Harsojuwono; Amna Hartiati; Anak Agung Made Dewi Anggreni; Dewi Sartika
Journal of Fibers and Polymer Composites Vol. 1 No. 2 (2022): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Tapioca solid waste (TSW), as a source of natural fiber, is produced in abundance, but its utilization is minimal and even has the potential to pollute the environment. Unfortunately, TSW fiber has low physical, mechanical, and thermal characteristics that limit its application. Therefore, one way to improve the characteristics of TSW so that the fiber can be applied in various fields is by using the modified alkalization method. This study aims to determine the effect of alkali concentration on cellulose's chemical, physical, and thermal characteristics from TSW. Alkali treatment used NaOH solution of 0%, 5%, 10%, 15%, and 20% (v/w). The chemical characteristics of the fiber were analyzed for moisture, starch, lignin, hemicellulose, and cellulose content. Fiber surface morphology was analyzed by scanning electron microscopy (SEM), functional group changes with Fourier transform infrared (FTIR), degree of crystallinity with X-ray diffraction (XRD), and thermal stability with thermogravimetric analysis (TGA). The results showed that alkaline treatment affected changes in the chemical, physical, and thermal characteristics of cellulose from TSW. The increasing concentration of NaOH causes the water and cellulose content to increase, while the starch, hemicellulose, and lignin content decrease. Surface morphology is getting rougher, fiber dimensions increase to 10% NaOH concentration, but at higher concentrations, it causes a decrease in dimensions. FTIR analysis showed that the intensity of the hemicellulose and lignin functional groups decreased with increasing NaOH concentration. The degree of crystallinity and crystal size increased until the NaOH concentration was 10%, but at higher concentrations, it tended to decrease. Meanwhile, d-spacing increased with increasing NaOH concentration. The thermal stability of the fiber tends to decrease with increasing NaOH concentration. Alkalized cellulose from TSW has the potential to be used in a wider field, such as adsorbent and composite reinforcing agent.

Characteristics of Bioplastic Composites on Variations in Taro Starch (Colocasia esculenta)-Carrageenan Ratio and Polycaprolactone Reinforcing Agent Concentration Amirrulloh, Muchammad Rizqi; Hartiati, Amna; Suhendra, Lutfi; Arnata, I Wayan
Journal of Fibers and Polymer Composites Vol. 4 No. 1 (2025): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v4i1.242

Using petroleum-based plastics presents significant environmental challenges due to their difficulty in decomposition. This study explores the characteristics of bioplastic composites created from taro starch (Colocasia esculenta) and carrageenan, incorporating polycaprolactone (PCL) as a reinforcing agent. An experimental approach was employed, varying the ratio of taro starch to carrageenan (25:75 and 50:50) and the concentration of PCL (7.5%, 10%, 12.5%, and 15%). The evaluation included tests for tensile strength, elongation at break, elasticity, thickness swelling, and biodegradation. The results showed that the variation of the ratio of taro starch: carrageenan affected tensile strength, elasticity, and biodegradation but not elongation at break and swelling. In comparison, PCL reinforcement affected elongation at break and swelling but not tensile strength, elasticity, and biodegradation. Bioplastic composite with a ratio of taro starch: carrageenan of 25:75 and a concentration of PCL reinforcement of 12.5% (0.75 g) with a tensile strength value of 10.37 ± 2.57 MPa; elongation at break of 2.11 ± 10%; elasticity of 520.07 ± 123.47 MPa; swelling of 70.18 ± 4.96% and the duration of biodegradation on the 5th day. FTIR analysis confirmed the presence of C-H, C-O, C=O, and O-H functional groups, indicating compatibility among the materials in forming the bioplastic composites. The results of this study suggest that bioplastics derived from taro starch and carrageenan, supplemented with PCL, could serve as a promising alternative for environmentally friendly packaging that biodegrades more effectively than traditional plastics.

Karakteristik Kemasan Nampan Berbasis Pati Termoplastis, Glukomanan Termoplastis Dan Poliasam Laktat Dalam Variasi Suhu Dan Waktu Pencetakan Aimar, Ilhan Maulana; Harsujuwono, Bambang Admadi; Antara, Nyoman Semadi; Hartiati, Amna; Suhartini, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p03

Biothermoplastic composites are mixtures of two or more polymers from biological materials with other materials that can melt when heated and harden again when cooled. The formation of packaging trays from biothermoplastic composites is greatly influenced by many factors including temperature and molding time. This study aims to determine the effect of molding temperature and time on the characteristics of tray packaging from thermoplastic starch, thermoplastic glucomannan and latic polyacud biothermoplastic composite raw materials. This study used a 2-factor with 9 treatments, each treatment repeated as many as 2. The first factor is temperature (S) which consists of 3 temperature levels 130 (S1), 145 (S2), 160 (S3). The second factor is time (W) which consists of 3 levels of 30 seconds (W1), 45 seconds (W2), 60 seconds (W3). The results showed that temperature and molding time significantly affected the tensile strength, elongation at break, elasticity, thickness development, density, biodegradation time and leakage test of TPS/TPG/PLA biothermoplastic composite tray packaging. The best tray packaging was obtained at molding with a temperature of 160 ℃ and a time of 45 seconds with a tensile strength value of 42.20 MPa, elongation at break value of 0.70%, modulus young of 6, 12 GPa, swelling of 0.47%, density of 1.31 g/cm3, biodegradation time of 24.00 days and leakage test (not leak). However, modulus young, elongation at break and density have not met the standards set.

Karakteristik Bubuk Buah Salak Gula Pasir (Salacca Zalacca Var. Amboinensis) Pada Perlakuan Lama Dan Suhu Blansir Wardana, Made Kusuma; Wrastiati, Luh Putu; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p12

Salak is one of the tropical plants that is often found in almost all provinces in Indonesia. This fruit has a high water content of 78%, so further processing is needed and one alternative to increase the economic value of salak fruit is to make it into salak fruit powder. This study aims to determine the effect of blanching temperature and blanching time on the characteristics of granulated sugar salak fruit powder (Salacca Zalacca var. Amboinensis) and to determine the best blanching temperature and blanching time treatment to produce granulated sugar salak powder. This study used a factorial randomized block design with 2-factor experiments. The first factor is the blanching temperature consisting of 3 levels, namely 70, 80, 90○C. The second factor is the blanching time consisting of 3 levels, namely 1, 3, 5 minutes. Each treatment was carried out 2 times and 18 experimental units were obtained. The data obtained were analyzed by ANOVA analysis. if the results obtained have a significant effect on the observed variables, it will be continued with the Tukey test. The results of the study showed that the effect was not significant or not real (P>0.05) on the average value of water content and total phenol. While in the vitamin C test, the level of brightness (L*), redness (a*), yellowness (b*) obtained significant or real results (P<0.05). Blanching time one minutes and blanching temperature 90○C is the best treatment.

Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Pelayanan ACK Fried Chicken Di Banjar Dinas Latu Sari Abiansemal Tuningrat, Ida Ayu Mahatma; Wedhana, Ida Bagus Gede Dika; Wiranatha , Anak Agung Putu Agung Suryawan; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p03

The abundance of fast-food restaurants has led to competition in the quality of products and services offered, including at the ACK Fried Chicken Latu Sari fast-food restaurant. The purpose of this research is to analyze the level of consumer satisfaction with the product and service quality of ACK Fried Chicken Latu Sari and to determine the attributes of product and service quality that need to be improved or maintained by ACK Fried Chicken Latu Sari. This research was conducted through literature study, interviews with the owner of ACK Fried Chicken Latu Sari, and distributing questionnaires to 90 respondents. Then, the data results in this study were analyzed using the Importance Performance Analysis (IPA) method. The research results show that the attribute with the highest level of suitability for product quality is the attractive presentation/plating at 103.5%, and the lowest attribute is the price of the food in relation to its quality at 97.02%. Meanwhile, the attribute with the highest level of suitability for service quality is the availability of facilities (toilet, smoking area, wifi) at 101.8%, and the lowest attribute is customer comfort while at ACK Fried Chicken at 97.00%.

Co-Authors Agus Selamet Duniaji Aimar, Ilhan Maulana 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 Bawazier, Chazqa Bella Christina Tambunan 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 Harsujuwono, Bambang Admadi 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 Ayu Mahatma Tuningrat, Ida Ayu Mahatma 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 Risty, Kadek Septia Andia Runa Ramadanty Aisyi Putri Sadyasmara, Cokorda Anom Bayu Sando F. Limbong Sitorus, Roulina Tiolyn Rohana Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Sri Suhartini Susi Albina Br Purba Syah Banu Putra Sitepu Tissa Meiya Candigo Try Ono Siswandi Wardana, Made Kusuma Wedhana, Ida Bagus Gede Dika Wijaya Saputra Wiranatha , Anak Agung Putu Agung Suryawan Wrastiati, Luh Putu Yoga, I Wayan Sedana Yuarini , Dewa Ayu Anom Zulkifly Al Haq

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