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All Journal IPTEKMA Agrotekno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 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
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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Journal : Agrotekno

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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

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Abstract

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

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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.
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 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 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 Zulkifly Al Haq