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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES Jurnal Biologi Udayana Bumi Lestari Jurnal Bios Logos BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Functional Food and Nutraceutical Jurnal Gastronomi Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) International Journal of Economics, Business and Innovation Research Jurnal Sains dan Teknologi Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Luh Putu Wrasiati
Program Studi Teknologi Industri Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Veterinary

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Karakteristik Teh Herbal Bubuk Bunga Markisa (Passiflora edulis F. Flavicarpa) Pada Berbagai Suhu Pengeringan Tiara Ayu Khairunnisa; Anak Agung Made Dewi Anggreni; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p09

Abstract

Yellow passion fruit (Passiflora edulis F. Flavicarpa) is a plant that contains flavonoids and anxiolytic effects. Passion fruit flowers can be processed into herbal tea by going through a drying process. Drying temperature is an important factor because it can affect the bioactive compounds in the material. This study aims to determine the effect of drying temperature on the characteristics of passion flower powder tea and find out the appropriate drying temperature to produce the best characteristics of passion flower powder tea. The experimental design used was a randomized block design with drying temperatures as a treatment consisting of three levels, namely 50±2?C, 60±2?C and 70±2?C. The treatment was reduced by 5 times based on the implementation time so that 15 experimental units were obtained. The data obtained were analyzed for variance and if the effect affected the observed variable then it was continued with Tukey Test. The results showed that drying temperature had a highly significant effect on water extract content, ash content, crude fiber content, total phenols, total flavonoids, antioxidant capacity, and panelist preference for the overall acceptance of the product. The results showed that the drying temperature treatment of 60±2?C was the best treatment which produced herbal tea with characteristics: 44,28%±0,38% water extract content, 7,85±0,03% ash content, 16,29±0,17% crude fiber content, 58,53±0,04 mg GAE/g tea total phenolic, 41,55±0,03 mg QE/g tea total flavonoids, 21,81±0,07 mg GAEAC/g antioxidant capacity, and overall acceptance is somewhat favorable-highly favorable with a hedonic criterion score of 4,1±0,79. Keywords : antioxydant, characteristic tea, passion flower, drying temperature, herbal tea Markisa kuning (Passiflora edulis F. Flavicarpa) adalah tanaman yang mengandung flavonoid dan efek ansiolitik. Bunga markisa dapat diolah menjadi teh herbal melalui proses pengeringan. Suhu pengeringan merupakan faktor penting karena dapat mempengaruhi senyawa bioaktif pada bahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan terhadap karakteristik teh herbal bubuk bunga markisa dan menentukan suhu pengeringan yang dapat menghasilkan teh herbal bubuk bunga markisa dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan suhu pengeringan sebagai perlakuan yang terdiri dari tiga taraf yaitu 50±2?C, 60±2?C, dan 70±2?C. Perlakuan dikelompokkan sebanyak 5 kali berdasarkan waktu pelaksanaannya sehingga diperoleh 15 satuan percobaan. Data yang diperoleh dianalisis varian dan jika perlakuan berpengaruh terhadap variabel yang diamati maka dilanjutkan dengan Uji Berbeda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata terhadap kadar ekstrak dalam air, kadar abu, kadar serat kasar, total fenol, total flavonoid, kapasitas antioksidan, dan kesukaan panelis terhadap penerimaan keseluruhan produk. Hasil penelitian menunjukkan bahwa perlakuan suhu pengeringan 60±2?C merupakan perlakuan terbaik yang menghasilkan teh herbal dengan karakteristik: kadar ekstrak dalam air 44,28±0,38%, kadar abu 7,85±0,03%, kadar serat kasar 16,29±0,17%, total fenolik 58,53±0,04 mg GAE/ g teh, total flavonoid 41,55±0,03 mg QE/g teh, kapasitas antioksidan 21,81±0,07 mg GAEAC/g, dan penerimaan keseluruhan agak disukai-sangat disukai dengan skor kriteria hedonik sebesar 4,1±0,79 Kata kunci : antioksidan, karakteristik teh, bunga markisa, suhu pengeringan, teh herbal
KARAKTERISTIK FISIK BAHAN BAKU TEH HERBAL AYURVEDA TEA DI PT. KARSA ABADI I Kadek Dwi Jenana; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p05

Abstract

This study is an exploratory research that aims to find out the physical characteristics of ayurveda tea at PT. Karsa Abadi. The raw materials of ayurvedic herbal tea tea are roses, fragrant pandan leaves, citronella and cardamom., The methods used in this study are sorting, blanching, drying, color intensity testing and moisture content testing. The results showedthat the color intensity of wet raw materials afterthe sorting process was L(61.89), a*(25.55), b*(1.58), pandan leaves L(64.76), a*(-44, 83), b*(63.42) and citronella L(67.15), a*(15.18), b*(23.81). The water content obtained by each raw material was measured using gravimetric methods, namely, roses (7.67%), fragrant pandan leaves (7.86%) and citronella (7.55%). Also, in dry raw materials, color intensity test results were obtained, namely, roses L (25.35), a* (34.25), b* (-13.56), fragrant pandan leaves L (41.77), a* (4.57), b* (20.27) and citronella L (69.47), a* (4.51) b* (18.86). The conclusion of the study is the intensity of the color of wet raw materials obtained in accordance with the company's standards. The moisture content obtained is also within the company's standard range, which is less than 10%. Also, with the addition of blanching process, the color of raw materials can be preserved. So, the overall results state that the physical characteristics of the raw materials of ayurvedic tea are in accordance with the company's standards. Keywords : herbal tea, ayurveda tea, physical characteristic, PT. Karsa Abadi Penelitian ini merupakan penelitian eksploratif yang bertujuan untuk mengetahui karakteristik fisik tehherbal ayurveda tea di PT. Karsa Abadi. Bahan baku teh herbal ayurveda tea yang diamati padapenelitian ini adalah bunga mawar, daun pandan wangi dan daun serai wangi. Metode yang digunakanpada penelitian ini yaitu sortasi, blansir, pengeringan, pengujian intensitas warna dan pengujian kadar air.Hasil penelitian menunjukkan intensitas warna L, a*, b* pada bahan baku basah yaitu bunga mawar61,89, 25,55, 1,58, daun pandan wangi 64,76, -44, 83, 63,42 dan daun serai wangi 67,15, -15,18, 23,81.Bahan baku kering sebelum blansir memiliki intensitas warna L, a*, b* yaitu bunga mawar 30,12, 25,68, -6,78, daun pandan pandan wangi 31,63, -5,14, 16,71 dan daun serai wangi 60,51, -3,65, 25,34. Bahanbaku kering setelah diblansir memiliki intensitas warna L, a*, b* yaitu bunga mawar 36,31, 32,65, -13,56,daun pandan wangi 41,47, -15,57, 20,27 dan daun serai wangi 69,47, -8,51, 18,86. Kadar air yangdiperoleh masing-masing bahan baku yaitu, bunga mawar 7,67 %, daun pandan wangi 7,86 % dan daunserai wangi 7,55 %. Intensitas warna bahan baku basah mengindikasikan bahan baku yang digunakandalam kondisi segar. Intensitas warna bahan baku kering setelah diblansir warnanya dapat dipertahankan.Serta dengan melakukan pengujian menggunakan metode gravimetri diperoleh kadar air teh herbalayurveda tea berada dalam rentang standar perusahaan yaitu < 10%. Kata kunci : teh herbal, ayurveda tea, karakteristik fisik, PT. Karsa Abadi
KARAKTERISTIK EKSTRAK PEWARNA ALAMI BUGENVIL (Bougainvillea x buttiana“mahara”) PADA PERLAKUAN JENIS PELARUT DAN SUHU EKSTRAKSI Vonny Tanone; Ni Made Wartini; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i01.p39

Abstract

This research aims to determine the effect of solvent types and extraction temperatures on the characteristics of natural dyes of bougainvillea, determine of the solvent type and extraction temperature which can produce natural dyes from bougainvillea with the best characteristics, and identify organic compounds that makeup bougainvillea dye extract from the best treatment. This study used a factorial randomized block design with 2 factors. Factor I is a solvent type consisting of 3 levels: ethanol 96%, ethanol 96%: citric acid 20% (1:1), and citric acid 20%. Factor II is extraction temperature consisting of 3 levels: 30oC, 45oC, and 60oC. The results showed that the treatment of extraction temperature, solvent type, and interaction had an effect on betacyanin capacity, yield, acidity (pH), brightness (L *), redness (a *), and yellowish level (b *). The treatment of ethanol 96% solvent: citric acid 20% with extraction temperature of 30oC was the best treatment for obtaining bougainvillea dye extract with characteristics of betacyanin capacity 413.545 mg/100g, yields of 9,450%, pH 0.835, value of L* 4,335, values of a* 1,740 and value of b* 33,770. Organic compounds that comprised bougainvillea extract from the best treatment were betanidin quinone, betanin, and dicarboxylic derivatives.
KARAKTERISTIK EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) DAN BUNGA ROSELLA (Hibiscus sabdariffa Linn) SEBAGAI BAHAN PANGAN FUNGSIONAL PADA VARIASI JENIS PELARUT DAN SUHU EKSTRAKSI I Made Kartana; Luh Putu Wrasiati; Gusti Putu Ganda Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p91

Abstract

Mangosteen pericarp and rosella flower can be used as a functional food. The aims of this study were to determine the effect of solvent type and extraction temperature on the characteristics of the powder extract of mangosteen pericarp and rosella flower, determine the type of solvent and extraction temperature that can produce the best characteristics of the powder extract of mangosteen pericarp and rosella flower, and to know the compounds which contain on the characteristics of the powder extract of mangosteen pericarp and rosella flower. The experiments were a factorial experiment with two factors which were designed with a randomized block design. The first factor is the type of solvent which consists of ethanol 96%, acetic acid, ethanol 96%:acetic acid (1:1), ethanol 96%:asam asetat (2:1). Second factor is extraction temperature which consists of room temperature, the temperature of 40 ± 2oC, 50 ± 2oC, 60 ± 2oC with maceration time is 2 hours. The results showed that the solvent of ethanol 96% 1:1 acetic acid at room temperature and the interactions have a significant effect on the yield, total phenol, and antioxidant capacity. In the analysis of total anthocyanin only the solvent type and the extraction temperature had a significant effect, meanwhile, both interactions didn’t affect anything. Ethanol 96% 1:1 acetic acid at room temperature produced the best characteristics of the powder extract of mangosteen pericarp and rosella flower with yield characteristic 20,32±0,26a%, total phenol 9,5903±0,05 mg GAE/100g, antioxidant capacity 47,6796±1,49 mg GAE/100g, dan total anthocyanin 11,10 %. Meanwhile, the types of chemical compounds analyzed with the GC-MS method on the powder extract of mangosteen pericarp and rosella flower are metiletilasetat, dihidropiran, karbonilklorida, 2- propanal, 2-furanon, tetrahidrotiazol, lakton, pentadesil ester.
Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food Putra, I Gede Arie Mahendra; Luh Putu Wrasiati; Yuarini, Dewa Ayu Anom
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.102

Abstract

Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.
Penerapan Metode Statistical Process Control (SPC) Pada Kemasan Produk Kopi Bubuk Di CV. Dewi Starindo Dwi Fitriyanti; Luh Putu Wrasiati; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
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.2024.v12.i01.p08

Abstract

Statistical Process Control (SPC) is a process used to monitor standards, make measurements, and take corrective action on products or services being produced. This research aims to determine the factors that cause damage to the packaging of ground coffee products at CV. Dewi Starindo and applying the SPC method to reduce the number of packaging rejects along with improvements. This research method uses Statistical Process Control (SPC) to determine whether the packaging quality is within control limits or not. Data analysis uses p control charts (p-chart), Pareto diagram, fishbone chart. The data used is the number of rejected products and packaging from July to September 2023. The research results show that the types of defects found in product packaging are slanted labels, open seals, inappropriate weight and holes. 5 data are outside the control limits and 3 data are within the control limits. The Pareto diagram shows that the largest reject rate is from unsuitable heavy reject types, 55.56%, and the smallest for perforated packaging, 1.94%. As for fishbone chart, the main factors causing rejects come from humans, materials, and machines. After improvements were made with suggestions in the form of providing direction and training, installing written SOPs, carrying out calibration and maintenance on machines, and checking the materials used, the Pareto diagram showed that there was a decrease in the number of rejects, from 55.56% to 47.76%. It shows that there is no more data that is outside the control limits. Keywords: Statistical Process Control (SPC), p control chart (p-chart), pareto diagram, fishbone chart Statistical Process Control (SPC) merupakan proses yang digunakan untuk mengawasi standar, membuat pengukuran dan mengambil tindakan perbaikan pada produk atau jasa yang sedang diproduksi. Penelitian ini bertujuan untuk mengetahui faktor-faktor penyebab kerusakan kemasan produk kopi bubuk di CV. Dewi Starindo dan menerapkan metode SPC dalam mengurangi jumlah reject kemasan beserta usulan perbaikannya. Metode penelitian ini menggunakan Statistical Process Control (SPC) guna mengetahui kualitas kemasan dalam batas kendali atau tidak. Analisis data menggunakan peta kendali p (p-chart), diagram pareto, fishbone chart. Data yang digunakan, yaitu jumlah produk dan kemasan reject pada bulan Juli hingga September 2023. Hasil penelitian menunjukkan bahwa jenis cacat yang terdapat pada kemasan produk kopi bubuk Nusantara adalah label yang miring, segel terbuka, berat yang tidak sesuai dan berlubang. 5 data yang berada di luar batas kendali dan 3 data di dalam batas kendali. Diagram pareto menunjukkan bahwa tingkat reject terbesar adalah pada jenis reject berat yang tidak sesuai, yaitu sebesar 55,56% dan terkecil pada kemasan berlubang, yaitu 1,94%. Adapun pada fishbone chart diketahui faktor utama penyebab reject berasal dari manusia dan mesin. Setelah dilakukan perbaikan dengan saran berupa memberikan arahan dan pelatihan, memasang SOP tertulis, melakukan kalibrasi dan pemeliharaan pada mesin, dan memeriksa bahan yang digunakan, diagram pareto menunjukkan bahwa terjadi penurunan jumlah reject, dari 55,56% menjadi 47.76%. Setelah dihitung kembali menunjukkan bahwa tidak ada lagi data yang berada di luar batas kendali. Kata kunci: Statistical Process Control (SPC), peta kendali p (p-chart) diagram pareto, diagram sebab akibat
EVALUASI SUHU AWAL PENYEDUHAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TEH SERAI WANGI (Cymbopogon nardus L.) PRODUKSI PT. KARSA ABADI Ida Ayu Gede Satwika Candra Praba Sari; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p04

Abstract

Teh herbal merupakan teh yang tidak terbuat dari daun teh (Cameliia sinensis) tetapi terbuat dari bahan baku bunga, daun, biji, akar atau buah kering yang biasanya berkhasiat menyehatkan dan tidak mengandung kafein. Salah satu bahan yang digunakan dalam pembuatan teh herbal yaitu serai wangi.Tujuan penelitian ini adalah mengetahui pengaruh suhu awal penyeduhan terhadap karakteristik fisikokimia dan sensoris teh serai wangi serta menentukan suhu awal penyeduhan dalam menghasilkan teh serai wangi dengan karakteristik fisikokimia dan sensoris terbaik. Faktornya yaitu suhu awal penyeduhan yang terdiri dari lima taraf yaitu 60ºC, 70ºC, 80ºC, 90ºC dan 100ºC. Hasil penelitian menunjukkan bahwa perlakuan suhu awal penyeduhan sangat mempengaruhi sifat fisikokimia dan organoleptik. Semakin tinggi perlakuan suhu awal penyeduhan maka menghasilkan teh serai wangi dengan karakteristik fisikokimia dan organoleptik terbaik, perlakuan suhu awal penyeduhan 100ºC menghasilkan karakteristik total fenolik 0,46±0,02 mg GAE/g, aktivitas antioksidan IC50 6.610,13±90,53 ppm, kadar sari larut air 10,32%. tingkat kecerahan (L*) 14,56±0,18, tingkat kemerahan (a*) 8,89±0,19, tingkat kekuningan (b*) 12,00±0,37. Produk terbaik yang terpilih dari penilaian sensoris adalah dengan skoring warna 3,1±0,64 (hijau kekuningan), skoring rasa 3,6±0,75 (agak pahit), skoring aroma 4,2±0,77 (beraroma serai), dan penerimaan keseluruhan 5,65±1,14 (agak suka).
Karakteristik Enkapsulat Ekstrak Bunga Telang (Clitoria ternatea L.) pada Perlakuan Perbandingan Kasein dan Maltodekstrin I Made Andre Cucumandalin; Luh Putu Wrasiati; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
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.2024.v12.i01.p05

Abstract

Butterfly pea flowers can be used as a natural dye because they contain anthocyanin pigments. Butterfly flower color compounds can be obtained by extraction and further processing into encapsulated powder. The purpose of this research was to determine the effect of the comparison of maltodextrin and casein encapsulant materials at various concentrations on the encapsulate characteristics of the functional coloring extract of butterfly pea flower (Clitoria ternatea L.) and to determine the best ratio of casein and maltodextrin in producing encapsulates of butterfly pea flower extract (Clitoria ternatea L.) . This research used a randomized block design with a comparison treatment of casein and maltodextrin consisting of 9 levels, (0:1), (1: 0.5), (1: 1), (1: 1.25), (1: 1 .5), (1:1.75), (1:2.0), (1:2.5) and (1:0). The research results showed that the comparison treatment of casein and maltodextrin had a very significant effect on yield, water content, solubility, brightness level (L), redness level (a*), yellowness level (b*), and IC50 antioxidant activity. The best treatment in producing an encapsulant of butterfly pea flower coloring extract is the ratio of casein and maltodextrin (1:1.75) with yield characteristics of 95.98%, solubility 70.52%, water content 6.86%, antioxidant activity IC50 1004.11 ppm, brightness level (L*) 32.66, redness level (a*) 7.26, and yellowness level (b*) 15.27. Keywords : Clitoria ternatea L., encapsulation, casein, maltodextrin Bunga telang dapat dijadikan sebagai pewarna alami karena mengandung pigmen antosianin. Senyawa warna bunga telang dapat diperoleh dengan cara ekstraksi dan diproses lebih lanjut menjadi bubuk enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbandingan bahan enkapsulat maltodekstrin dan kasein pada berbagai konsentrasi terhadap karakteristik enkapsulat ekstrak pewarna fungsional bunga telang (Clitoria ternatea L.) dan menentukan perbandingan kasein dan maltodekstrin terbaik dalam menghasilkan enkapsulat ekstrak bunga telang (Clitoria ternatea L.). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan perbandingan kasein dan maltodekstrin yang terdiri dari 9 taraf yaitu (0:1), (1: 0,5), (1: 1), (1: 1,25), (1: 1,5), (1:1,75), (1:2,0), (1:2,5) dan (1:0). Hasil penelitian menunjukkan bahwa perlakuan perbandingan kasein dan maltodekstrin berpengaruh sangat nyata terhadap rendemen, kadar air, kelarutan, tingkat kecerahan (L), tingkat kemerahan (a*), tingkat kekuningan (b*), dan aktivitas antioksidan IC50. Perlakuan terbaik dalam menghasilkan enkapsulat ekstrak pewarna bunga telang adalah pada perbandingan kasein dan maltodekstrin (1:1,75) dengan karakteristik rendemen 95,98%, tingkat kelarutan 70,52%, kadar air 6,86%, aktivitas antioksidan IC50 1004,11 ppm, tingkat kecerahan (L*) 32,66, tingkat kemerahan (a*) 7,26, dan tingkat kekuningan (b*) 15,27. Kata kunci : Clitoria ternatea L., enkapsulasi, kasein, maltodekstrin
Pengembangan Produk dan Analisis Nilai Tambah Produk Bumbu Genep Bubuk Produksi CV. Garuda Bali Mandiri Denpasar I Gede Arya Sukadana Putra; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
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.2024.v12.i01.p02

Abstract

The purpose of the study is to be aware product development of product development bumbu genep powder at CV. Garuda Bali Mandiri, calculate the value added processing of bumbu genep powder and testing the sensitivity to raw material prices and product price increases, this study adopts the concept of product development in six stages of the Ulrich-Eppinger method and uses the Hayami method to calculate added value. The results showed that the process of developing bumbu genep wet product into bumbu genep powder has been carried out by referring to the six phases of the product development process from the Ulrich-Eppinger concept these phases are: planning phase, product development phase, system planning phase, detailed planning phase, testing and improvement phase, and product launch phase.. The added value generated in the production process at CV. Garuda Bali Mandiri Denpasar is Rp 504.691 per kilogram with a value-added ratio of 62,36 percent. The sensitivity analysis conducted by varying the raw material prices resulted in an added value of Rp 493.691 with an added value ratio of 61,00 percent. Subsequently, for the prices of other input contributions, an added value of Rp 486.191 was obtained with an added value ratio of 60.07 percent. Additionally, for the output price, an added value of Rp 620.316 was achieved with an added value ratio of 67,06 percent. Keywords : Vallue Added, Hayami, product development, bumbu genep, sensitivity analysis. Penelitian ini bertujuan untuk mengetahui proses pengembangan produk bumbu genep basah menjadi produk bumbu genep bubuk di CV. Garuda Bali Mandiri Denpasar dan menghitung nilai tambah dan menguji sensitivitasnya terhadap harga bahan dan kenaikan harga output. Penelitian ini menggunakan konsep pengembangan produk melalui enam fase dari metode Ulrich-Eppinger dan metode Hayami digunakan untuk menghitung nilai tambahnya. Hasil penelitian menunjukkan bahwa telah dilakukan proses pengembangan produk bumbu genep basah menjadi bumbu genep bubuk dengan mengacu pada enam fase proses pengembangan produk dari konsep Ulrich-Eppinger yaitu fase perencanaan, fase pengembangan produk, fase perencanaan sistem, fase perencanaan rinci, fase pengujian dan perbaikan, serta fase peluncuran produk. Nilai tambah yang dihasilkan pada proses produksi di CV. Garuda Bali Mandiri Denpasar adalah Rp 504.691 per kilogram dengan rasio nilai tambah sebesar 62,36 persen. Analisis sensitivitas yang dilakukan dengan merubah harga bahan baku diperoleh nilai tambah sebesar Rp 493.691 dengan rasio nilai tambah sebesar 61,00 persen, lalu untuk harga sumbangan input lain diperoleh nilai tambah sebesar Rp 486.191 dengan rasio nilai tambah sebesar 60.07 persen, dan untuk harga output diperoleh nilai tambah sebesar Rp 620.316 dengan rasio nilai tambah sebesar 67,06 persen. Kata kunci : Bumbu genep, pengembangan produk, nilai tambah, dan analisis sensitivitas
Karakteristik Enkapsulat Ekstrak Daun Singkong (Manihot esculenta C.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin Viona Valentine Br Ginting; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): Desember
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.2023.v11.i04.p09

Abstract

Cassava plants (Manihot esculeta C.) are shrubs that have many benefits. Cassava leaves have high chlorophyll pigments so the y have potential as a natural green colorant. Encapsulation of cassava leaf dye extract needs to be done make it more pratical to use and easy to package. This study aims to determine the effect of the ratio gelatin and maltodextrin on the characteristics of cassava leaf extract encapsulates and to determine the best treatment to obtain cassava leaf extract encapsulates. The treatment in this study consisted of 7 levels of gelatin and maltodextrin ratio, namely (1 : 0), (1 : 1), (1 : 1,5), (1 : 2),(1 : 2,5), (1 : 3), (0 : 1). The results showed that the interaction of the encpasulated treatment of cassava leaf extract had an effect on the yield, solubility and moisture content but had no effect on total chlorophyll and encapsulation efficiency. The best treatment was found in the ratio of gelatin and maltodextrin (1:2,5) with a yield value of 83,77 ± 2,0% , moisture content of 10,9 ± 3,8%, solubility of 88,47 ± 9,4%, total chlorophyll of 3,57 ±0,08 ppm, and encapsulation efficiency of 23,5 ± 0,6% Keywords : cassava leaves, encapsulation, gelatin, maltodextrin Tanaman singkong (Manihot esculenta C.) merupakan tanaman perdu yang memiliki banyak manfaat. Daun singkong memiliki pigmen klorofil yan tinggi sehinga berpotensi sebagai pewarna hijau alami. Enkapsulasi ekstrak pewarna daun singkong perlu dilakukan agar lebih praktis penggunaannya dan mudah untuk dikemas. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan gelatin dan maltodekstrin terhadap karakateritik enkapsulat ektrak daun singkong dan untuk menentukan perlakuan terbaik untuk mendapatkan enkapsulat ekstrak daun singkong. Perlakuan pada penelitian ini terdiri dari 7 taraf perbandingan gelatin dan maltodekstrin yaitu : (1 : 0), (1 : 1), (1 : 1,5), (1 : 2),(1 : 2,5), (1 : 3), (0 : 1). Hasil penelitian menunjukkan interaksi perlakuan enkapsulat ekstrak pewarna daun singkong berpengaruh terhadap rendemen, kelarutan dan kadar air namun tidak berpengaruh terhadap klorofil total dan efisiensi enkapsulasi. Perlakuan terbaik terdapat pada perbandingan gelatin dan maltodesktrin (1:2,5) dengan nilai rendemen 83,77 ± 2,0%, kadar air 10,9 ± 3,8%, kelarutan 88,47 ± 9,4%, klorofil total 3,57 ±0,08 ppm, dan efisiensi enkapsulasi 23,5 ± 0,6%. Kata kunci : daun singkong, enkapsulasi, gelatin, maltodekstrin.
Co-Authors A A Gede Ary Gunada A.A.P. Agung Suyawan Wiranatha Adhe Sri Nanda Puspita Amenra Ramzi Naz AMNA HARTATI Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan W Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Ardhinata Antares Binsar Hamonangan Manurung Bulkaini Bulkaini Deddy Setiadi Kadir Madjid DEWA AYU ANOM YUARINI Dwi Fitriyanti Eka Nur Diana Elissa Priscilla Emita Dwi Cahyana Erna Sri Rahayu Evarini, Ni Kadek Ezra Agitian Fadhilla Surya Utomo Fakhrudin - G.P. Ganda Putra Gede Windu Wirajaya Gek Ulan Sukma gusti agung ayu kade saraswati Gusti Ayu Kadek Diah Puspawati Gusti Putu Ganda Putra I Dewa Gde Mayun Permana I Dewa Gede Agung Sastra Wiartha I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I GEDE PUTU WIRAWAN I Gusti Ayu Agung Putri Utami I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Gusti Gde Satria Anggakara Putra I Gusti Made Dwi Sapta Nugraha I Gusti Ngurah Pratama Putra I Gusti Ngurah Pratama Putra I Kadek Dwi Jenana I Kadek Surya Wirawan I Kadek Widhiana Putra I Ketut Gede Putra Adiyasa I Ketut Satriawan I Ketut Suada I Ketut Sumadi I Ketut Suter I Made Andre Cucumandalin I Made Anom Sutrisna Wijaya I Made Aries Susetia Mahdi I Made Bagus Wisesa Yogiswara I Made Dwipayana I Made Indra Pratista I Made Kartana I Made Mahaputra Wijaya I Made Suardana I MADE SUPARTHA UTAMA I N. T. ARIANA I Nengah Kencana Putra I NYOMAN MANTIK ASTAWA I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Agus Wijaya Adi Kesuma I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I Wayan Suarta I Wayan Weta I.A. L. Dewi I.M. Mega I.M.A.S. Wijaya I.W.G.S. Yoga Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Komang Tricahyani Ida Ayu Putu Arik Cahayanti Ida Ayu Sinta Citra Pertiwi Ida Bagus Bas Baskara Ida Bagus Gede Awidyanata Ida Bagus Ketut Mantra Ida Bagus Ketut Widnyana Yoga Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Ida Bagus Wisnu Matra Atmaja Ida Bagus Yogaswara IPutu Gde Budisanjaya Jelau, Kaprianto Kadek Mei Ahadianti Kadek Thiar Prahitadani Karina Novita Dewi Keisa Az-zahra Kesia Teodora Br Ginting Komang Adi Darmawan Lianatus Sholeha Luh Kurnia Dwi Indriyani Luh Putu Ayu Evitasari Cesarini Lutfi Suhendra MADE PHARMAWATI Made Ria Defiani Manika Santhi Mertayasa, I Made Mira Ardhaning Swari Miwada Sumirtha Ngurah Intan Wiratmini Ni Kadek Megayanti SJ Ni Kadek Ummy Indiyani Ni Ketut Gitariastuti Ni Ketut Seminari Ni Ketut Titi Triastuti Ni Luh Gede Dina Yunita NI LUH MADE PRADNYAWATHI Ni Luh Putu Devi Savitri Ni Luh Putu Diyan Utami Dewi Ni Luh Putu Ravi Cakswindryandani Ni Luh Wayan Ari Sukarmini Ni Made Leny Mustikasari Ni Made Purindah Sari Ni Made Sri Wahyuni Ni Made Sri Wahyuni Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Nengah Soniari Ni Nyoman Desi Trisna Dewi Ni Nyoman Desi Trisnadewi Ni Nyoman Dian Luswiantini Ni Nyoman Sri Yulianthi Ni Nyoman Wirasiti Ni Putu Adriani Astiti Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Hertika Dewi Ni Putu Kiki Vrashinta Dewi Ni Putu Suwariani Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum Nyoman Agus Bagiada NYOMAN SEMADI ANTARA Odilia Keron Panji Hasbi Muhammad Pranayasa, Wayan Angga Putranti, Jessica Ayuningtyas Putu Agung Sujud Rama Krishna Putu Ayu Gaudiya Waisnawi Putu Dwi Ariyanti Lestari Putu Mutia Septiyaningsih Putu Shangrila Revia Parameswari Prascita Rahel Br Ginting Rani Situmorang Rian Hakim Riza Febriyani Riza Ibnu Fajar Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Samapta Manggala Aditya Sang Ayu Sri Eka Oktari Shaskara, I Made Ananda Merta Siddique, Kadambot.H.M. Siska Elisabet Silalahi Sri Mulyani Sri Mulyani Sutama Sutama Tati Budi Kusmiyarti Tiara Ayu Khairunnisa Viani, Sofia Charlotie Viona Valentine Br Ginting Vonny Tanone Widnyani, Ida Ayu Putu Ary Wiranatha, Anak Agung Putu Agung Suryawan Wito Setioko Yenni Ciawi Zainul Fikri