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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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Stabilitas Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) selama Penyimpanan pada Perlakuan Intensitas Cahaya Gusti Ayu Mas Alstonia Parnawan; 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 betacyanin content of the globe amaranth extract is unstable on storage due to temperature, pH, light intensity and oxidizing factors. The objectives of this study were (1) to know the effect light intensity on the stability of the globe amaranth extract during storage, and (2) to determine the light intensity treatment that can maintain the best stability of the globe amaranth extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 200 lumens, 350 lumens, 540 lumens. 720 lumens and 1055 lumens. Each treatment was carried out 3 times so that there were 15 experimental units. The results showed that the light intensity treatment had an effect on the stability of the betacyanin content of the globe amaranth extract during storage. Light intensity treatment of 200 lumens is a treatment that can maintain the stability of the globe amaranth extract with the smallest percentage reduction in total betacyanin content of 46.07% for 4 weeks of storage. Keywords: globe amaranth extract, betacyanin, light intensity, stability

ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN DENGAN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS (Studi Kasus di Angkringan Jinggo Bu Jero, Kediri Tabanan) Made Anggray Wulan Darini; Amna Hartiati; Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.975 KB)

The aims of this study were to determine attributes considered important by consumers in order to achieve customer satisfaction, determine the attributes that need to get priority from the company to be improved in order to achieve customer satisfaction and know the level of satisfaction or level of consumer suitability of products and services in Angkringan Jinggo Bu Jero. The research was conducted at Angkringan Jinggo Bu Jero. The sample used is 96 respondents using purposive sampling method. Questionnaires are directly distributed to respondents. The data obtained were analyzed using Importance Performance Analysis method. The result of this research showed that attribute with highest level of consumer satisfaction for product quality is the portion of food that fit with the level of compliance equal to 114,91%. The attribute with the lowest level of consumer satisfaction for product quality is always concerned with the hygiene of the product with a suitability level of 83.04%. Attribute with the highest level of customer satisfaction for service quality is always pay attention to the interests of consumers with a level of suitability of 102.49%. Attribute with the lowest level of customer satisfaction for service quality is beverage processing using good quality materials with a level of suitability of 92.29%. Attributes that must get priority for the product is always concerned with product hygiene. The attributes that must get priority for service are the consumers can easily submit their complaints and suggestions. Keywords: Consumer Satisfaction, Importance Performance Analysis, Nasi Jinggo, Angkringan Jinggo Bu Jero

KARAKTERISTIK GULA CAIR DARI SISA EKSTRAKSI PATI PADA VARIASI JENIS DAN KONSENTRASI ASAM Muhamad Erwin Efendi; Amna Hartiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of type and concentration of acid on the characteristics and best treatment of liquid sugar from the hydrolysis process. This study used a factorial randomized block design with two factors, namely treatment of type and concentration of acid as the first factor used, namely: 3%, 4%, and 5%. Each treatment is grouped into 2 based on the time of implementation. The second factor consists of 3 types of acids, namely: HNO3, H2SO4, and HCl. Each treatment is grouped into 2 based on the time of implementation. The variables observed were total sugar, Dextrose Equivalent, total dissolved solids, and reducing sugars. The results showed that the type treatment and acid concentration had a significant effect (P <0.05). The results of hydrolysis of the remaining extract of the best taro starch, namely by using the type and 5% HNO3 concentration, namely with the characters namely total sugar (4.94), reducing sugar (4.74%), total dissolved solids (6.13% brix), and DE (96.65%). Keywords: acid hydrolysis, residual extraction of starch, taro, liquid sugar, acid.

PENGEMBANGAN MANAJEMEN RANTAI PASOK KOPI ARABIKA KINTAMANI BALI Try Ono Siswandi; A.A.P.Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study were to determine the condition of Kintamani Arabica coffee supply chain management which included the structures, mechanisms and institutional supply chain, and to determine the priority of the recomendations of the development in order to improve the performance management of the supply chain of Arabica Coffee Kintamani. The research was carried out at the Catur Village in Kintamani Subdistrict, Bangli Regency, up to the distribution channel to Denpasar. The instrument used to collect supply chain performance data were questionnaires. The format of the questionnaire followed to the terms and conditions required by AHP. The distribution pattern of Kintamani Arabica coffee is: Pattern 1: Farmers à UPH à Coffee shop à End consumers. Pattern 2: Farmers à Cooperation à End consumers. Pattern 3: Farmers à Collectors àPT. Mengani à Retailers à End consumers. The results of the analysis with the AHP method indicated that the criteria of increasing access to market, alternative management costs, and production cost performance indicators were the priority that plays a role in the development of a competitive supply chain management system for Kintamani Arabica coffee. Keywords : AHP Method, Supply Chain, Arabica Coffee

EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI Freddy Marthin Putra Simangunsong; Sri Mulyani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had an effect on the spread, viscosity, adhesiveness, pH of cream at 6 weeks, but had no effect on antioxidant activity. During the storage of the cream remains homogeneous and does increase the separation of cream (F = 1), there is an increase in dissolved power and pH but the adhesion, viscosity, and antioxidant activity decreases. The best results are the first formulation (F1) characteristics: homogeneous creams and no separation (F = 1), 4,08 cm spread, 40.758 cp viscosity, 16.2 seconds adhesiveness, IC50 antioxidant activity: 48.39 ?g / mL and pH 8.17. Keywords: turmeric extract, stability, cream, formulation, antioxidants, IC50

Identifikasi Prioritas Perbaikan pada Kualitas Produk Es Kopi Susu di Kovfee-Bali dengan Metode Quality Function Deployment (QFD) Fitria Alfiana; Amna Hartiati; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The increasing competition of coffee shop makes entrepreneurs keep on improving the quality of their product in order to satisfy the consumers’ desire and need. One of the coffee shops in Denpasar named Kovfee with its flagship product that is milk coffee has not yet measured the consumer satisfaction with their iced milk coffee products. This study discusses the product attributes that are considered important by consumers, measures the level of consumer interest in the quality of coffee products, as well as the level of consumer satisfaction with the quality of milk coffee products in Kovfee coffee shop. The method used is the Quality Function Dep loyment (QFD) method. The research data were obtained from 91 survey respondents. The results of the questionnaire validity test of interest and satisfaction showed that there are 7 products attributes which are considered as important by consumers. The results of the reliability test calculations from the questionnaire of interests (0.715) and satisfaction (0.688) can be considered reliable. The highest value of the consumer interest is the taste attribute (3.92) which showed that the taste attribute is the most important need and desire for consumers. The lowest value of the customer satisfaction is the aftertaste attribute (2.76) with the highest IR (1.45) that indicates Kovfee coffee shop needs to provide and improve product quality in the aftertaste attribute. Keywords: iced milk coffee, product quality, customer satisfaction, quality function deployment (QFD)

ANALISIS KEPUTUSAN KONSUMEN TERHADAP PEMBELIAN JERUK KINTAMANI DI KOTA DENPASAR Jefri Yosafat; Sri Mulyani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The objectives of this research were to analyze the factor which influence of consumer decision to buy Kintamani orange. This research were using a factor analyze by using Microsoft Excel and SPSS 25.0. The data obtained from the questionnaire which spread to the consumer of Kintamani orange. The results show that there are 24 variable divided into 5 factor which influence of consumer decision to buy Kintamani orange. The five factors are characteristic of orange corresponding to the price and competitor, benefit and quality corresponding to the price and product category, the origin of orange corresponding to benefit and consumer perception, the category of orange consumen, and the orange resistance. The factor that the most influence of consumer decision to buy Kintamani orange is taste (The taste of Kintamani orange is a mixture of sweet and sour). The research proposed are to an information to people about Kintamani orange, and an information to the orange farmer and seller of Kintamani orange about the the factor and the main factor that influence consumer to buy Kintamani orange and the special benefit is as a reference knowledge to academic student. Keywords: kintamani orange, factor analyze, consumer decision, strategy proposed

ASPEK SANITASI DAN HYGIENE DI WARUNG MAKAN IKAN LAUT KAWASAN PANTAI LEBIH KABUPATEN GIANYAR I Wayan Agus Wijaya Adi Kesuma; Luh Putu Wrasiati; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aim of this study was to determine the level of knowledge of sanitation and hygiene aspects to food handlers and food stall owners in marine food stalls in Pantai Lebih area, Gianyar Regency. The method used is a non-probability type of saturated sampling. Questionnaires were distributed to the food handler and the measurement method used a dichotomy scale that had 2 answers, namely "Yes" and "No". Determination of the sample population was the entire restaurant located in the Pantai Lebih area and which was surveyed as food handlers. The type of research in Pantai Lebih food stall was descriptive which explained the state of sanitation and hygiene. The results of the study showed that in the marine fish food stalls in Pantai Lebih of Gianyar Regency Sanitation facilities for marine fish food stalls in Pantai Lebih, Gianyar Regency 93,75% had fulfilled the requirements. In storing food ingredients, storing finished food, transporting food 100% food stalls already met hygiene requirements. The food service Food 97,5% of food stalls had met hygiene requirements. Food processing 75% of food stall shad met hygiene requirements. Procurement of new food ingredients 56,25% had met hygiene requirements. Key words: sanitation, hygiene, seafood stall, Lebih.

PENGARUH KONSENTRASI NaCl DAN RASIO AIR DENGAN BAHAN TERHADAP KARAKTERISTIK MUTU PATI UBI GADUNG (Dioscorea hispida Dennst) Ni Luh Desi Rastiyati; Amna Hartiati; Bambang Admadi
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 (375.642 KB)

This study aims to 1) know the effect of NaCl concentration and the ratio of water to thematerial of the quality characteristics of potato tuber gadung, 2) knowing the quality characteristicsof best potato tuber gadung made from the effect of NaCl concentration and the ratio of water tomaterial. This study uses a randomized block design factorial design. The first factor is the soakingusing NaCl solution that consists of three levels: NaCl 0%, NaCl 5%, NaCl 10% and the secondfactor is ratio of water and tuber gadung peel which consists of 3 levels: 2: 1, 4: 1, 6 : 1,. Eachtreatment was divided into two by the time of implementation. Variables observed were yield, ashcontent, moisture content, starch content, amylose content, amylopectin content and multiplecomparison test colors. Determining the best treatment is done by testing the effectiveness index.The effect of NaCl concentration and the ratio of water to material and their interactions verysignificant effect on the quality characteristics of starch tuber on the yield and comparison pluralcolor test (Degrees white), while the quality characteristics of starch tuber gadung not significantlyaffect the ash content, moisture content, starch content, levels of amylose and amylopectin content.Starch with soaking treatment in 10% NaCl solution and ratio of water and tuber gadung 6: 1 withthe quality characteristics of the best gadung starch tuber is, has a yield of 17.17% and acomparison plural color test 4.95% (equal whiteness of R), levels ash 0.18%, the water content of5.46%, 45,91% starch content, amylose content was 0.17% and 45,74% amylopectin content Keywords: NaCl, ratio water, starch, tuber gadung.

PENGARUH JENIS PENGEMAS DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK ADONAN SATE LILIT (LULUH) Luh Putu Widia Sri Mastini; Amna Hartiati; Sri Mulyani
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 (333.763 KB)

The study aim to 1) know the effect of packaging type and temperature storage of dough satay (luluh) based on some characteristics, 2) determine the best of packaging type and temperature storage to get dough satay (luluh) with the best shefl life based on some characteristics. This research used Randomized Block Design with two factors. The first factor was packaging type that consisted of three level of plastic namely ; polypropilen, polyethylen, and mixed plastic of polyethylen and poliamide plastic. The second factor was temperature storage that consisted of three type namely : (25 ± 2 o C), ( 10 ± 2 o C ), and (-5 ± 2 o C ). Research result showed that storage temperature significantly effect of dough satay (luluh) free fatty acids and total microbial, while type of packaging significantly effect of dough satay (luluh) free fatty acids in two and three days storage, but nonsignificantly effect of the total microbial, interaction of packaging type and temperature storage nonsiginifacantly effect of dough satay (luluh)total microbial, but significantly effect of dough satay (luluh) free fatty acids. Storage with type of plastic with two layers Polyethylen and nylon plastic packaging at ( -5 ± 2 o C ) was the best treatment for extend of dough satay (luluh) shelf life with the best shelf life of dough satay (luluh) was 3 days. Keyword :Dough satay, (luluh), packaging type, temperature storage, shelf life

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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