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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Indonesian Green Technology Journal Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Teknologi Indonesia Journal of Electrical, Electronics and Informatics Jurnal Darma Agung International Journal on Food, Agriculture and Natural Resources (IJFANRES) Agroindustrial Journal International Journal of Economics, Business and Innovation Research Jurnal Sains dan Teknologi Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

Ni Made Wartini

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali

Author-ID : 2929391

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN CAIR CUCI TANGAN DARI MINYAK KELAPA DI DESA POHSANTEN KECAMATAN MENDOYO KABUPATEN JEMBRANA G.P. Ganda-Putra; Ni Made Wartini; I Made Anom Sutrisna Wijaya; Cokorda Anom Bayu Sadyasmara
Buletin Udayana Mengabdi Vol 18 No 2 (2019): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Masyarakat di Desa Pohsanten, Kecamatan Mendoyo, Kabupaten Jembrana masih belum memahami proses pembuatan sabun cair cuci tangan dari minyak kelapa. Hal ini menyebabkan belum dimanfaatkannya minyak kelapa yang banyak dihasilkan di daerah tersebut Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) memberikan penyuluhan tentang pembuatan sabun cair cuci tangan berbahan baku minyak kelapa dan (2) memberikan pelatihan dan praktek tentang langkah-langkah pembuatan sabun cair cuci tangan berbahan baku minyak kelapa, serta (3) memberikan gambaran terkait evaluasi mutu sabun cair cuci tangan dengan uji sensoris. Hasil kegiatan menunjukkan bahwa: (1) penyuluhan tentang pembuatan sabun cair cuci tangan dari bahan minyak kelapa telah memberikan informasi dan pengetahuan yang diperlukan oleh masyarakat di Desa Pohsanten, (2) pelatihan pembuatan sabun cair cuci tangan dari bahan minyak kelapa dapat dilakukan dengan baik oleh para peserta, (3) hasil uji sensoris tingkat kesukaan produk sabun cair cuci tangan yang dihasilkan, masing-masing dengan skor untuk: warna = 6,7 (suka - sangat suka), aroma = 6,5 (suka - sangat suka), pembusaan = 5,8 (agak suka – suka), dan bersih (kesan kesat) = 6,4 (suka - sangat suka).

TEKNOLOGI PEMANFAATAN CAIRAN PULPA HASIL SAMPING PENGOLAHAN KAKAO DI DESA ANGKAH, KECAMATAN SELEMADEG BARAT, KABUPATEN TABANAN G. P. Ganda Putra; N. M. Wartini; I.W.G.S. Yoga
Buletin Udayana Mengabdi Vol 15 No 1 (2016): Jurnal Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (559.801 KB)

The objectives of Community Service in accordance problems partners is to: 1) be able to accommodate a watery sweating byproduct of fermentation of cocoa beans that are not scattered in the processing site, 2) the determination of the purchase price of raw materials (pods of cocoa or cocoa beans wet), 3) complementary device administration, and 4) obtain product of cocoa vinegar that meets the requirements of SNI and ready for the market. Methods of activities that have been agreed, as follows: 1) engineering equipment/container fermentation of cocoa beans, 2) simple value chain analysis, 3) creation of administrative tools, such as: administrative activity, financial administration and the administrative requirements of the other, and 4) the process production and packaging of cocoa vinegar. The results of the activities are: 1) engineering fermentation container is done by adding a plastic tarp in the bottom of the container fermentation, a byproduct obtained watery sweating as much as 660 liters per month or 4620-5940 liters per year, 2) the determination of the purchase price for raw materials pods and/or wet cocoa beans on a profit margin of 20%, 25%, 30% respectively with a conversion of 0.0233; 0.0224; 0.0216 and /or 0.233; 0.224; 0.216 of the price of cocoa beans in the market, 3) administrative tools that have been made, including: administrative activities, financial administration and other administrative completeness devices, and 4) have been able to do the production process to produce cocoa vinegar products in packaging and introduced through expo- exhibitions and marketed to traditional markets and to the needs of their own members.

KARAKTERISTIK PEWARNA ALAMI DARI EKSTRAK KULIT BUAH JERUK MANDARIN (Citrus reticulata) PADA PERBANDINGAN PELARUT ETANOL DAN KLOROFORM Sagung Ayu Bulan Julia Saraswati; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Orange fruit who be the superior commodity is known as a fruit who rich of its vitamin C. One kind of orange who really liked by the society is Mandarin Orange (Citrus reticulata) that comes from China. The aims of this research were to know the effect of ethanol and chloroform solvent ratio to the characteristic of the natural colorant from Mandarin orange peel extract and determine the best ethanol and chloroform solvent ratio which produced Mandarin orange peel extract as natural colorant. Experimental design in this research used Randomized Block Design by using the comparison of ethanol and chloroform solvents that consist of 6 levels, there are: ethanol : chloroform (0:10); ethanol : chloroform (2:8); ethanol : chloroform (4:6); ethanol : chloroform (6:4); ethanol : chloroform (8:2); ethanol : chloroform (10:0). The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment. The data were analyzed by variance and if the treatment had a effect on the variable then continued with Duncan test. The result showed that ethanol and chloroform solvent ratio had significant effect on the yield, the total carotenoids content, the level of brightness (L*), the level of redness (a*), the level of yellowness (b*) of Mandarin orange peel extract. Based on the results of index effectiveness test used five expert, the ethanol and chloroform solvent ratio of 0 :10 produced the best characteristic of Mandarin orange peel extract with the yield 4.83 ± 0.22f (%), the total carotenoids content 3.56 ± 0.20a (%), the level of brightness (L*) 31.34 ± 0.63d, the level of redness (a*) 28.39 ± 0.69a, and the level of yellowness (b*) 34.52 ± 0.18a. Keywords : Citrus reticulata, extraction, ethanol, chloroform, natural colorant

Karakteristik Bubuk Alginat dari Alga Coklat Sargassum sp. pada Perlakuan Waktu dan Suhu Maserasi Kadek Ngurah Ghandhi Danu Subagan; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Sargassum sp. is an example of a brown algae plant that produces alginates in the form of an organic polysaccharide polymer composed of two units of L-guluronic acid and D-mannuronic acid monomers. The polymer is hydrophilic, that is, alginate is a linear molecule with a high molecular weight, so it is easy to absorb water causing alginate compounds can be used as emulsifiers. This research aims to know the effect of maceration time and temperature on the characteristics of alginate powder from brown algae Sargassum sp. and determine the best maceration time and temperature to produce alginate powder from brown algae Sargassum sp. This research used a Factorial Randomized Block Design. The first factor is time (A) which consists of 3 levels, namely 1 hour, 2 hours and 3 hours. The second factor is temperature (B) which consists of 3 levels namely 50°C,60°C,70°C. Each treatment were grouped into 2 based on the time of implementation so that 18 units of the experiment were obtained. The variables observed were the yield, water content, ash content, and viscosity. The data obtained were then analyzed by variance analysis and continued using the HRD method (Honest Real Difference). The results showed that the treatment of maceration time and temperature had a very significant effect on the observed variables namely yield, moisture content, ash content, and viscosity. The results showed that the treatment of 3 hours with a temperature of 70±1°C was the best treatment to produce alginate powder from brown algae Sargassum sp. with yield characteristics 39.44±0.06 %, water content 9.86±0.04 %, ash content 31.75±0.02 %, and viscosity value 19.00±1.41 cPs. Keywords: maseration, time, temperature, alginate, Sargassum sp.

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.

PENGARUH LAMA FERMENTASI ALAMI SECARA AEROB CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA FERMENTASI Made Puspa Aridona; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.423 KB)

Watery sweating is the liquid produce during process of cocoa fermentation. The liquid contains alcohol that it could be a substrat to produce higher acetic acid. In this research, the natural aerobic fermentation was carried out to produce cocoa vinegar. The oxygen supply was done by process of aeration using aerator. The aim of the research were to determine the influence of fermentation time on the characteristics of cocoa vinegar and to find out the fermentation time for producing cocoa vinegar with the best characteristics. The experiment was designed by simple Randomized Block Design. The treatment of fermentation time that experimented consists of 11 levels, namely 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10 days. The result showed that the natural aerobic fermentation time influenced the content of acetic acid, pH, and total soluble solid of cocoa vinegar. The best characteristics of cocoa vinegar was produce after 6 days fermentation. Acetic acid content of the cocoa vinegar was 2,30% with the vinegar pH and total soluble solid was 3,27 and 5,0 %brix, respectively.

PENGARUH JENIS LEMAK DAN MINYAK NABATI PADA PROSES EKSTRAKSI SISTEM ENFLEURASI TERHADAP KARAKTERISTIK MINYAK ATSIRI BUNGA KAMBOJA CENDANA (Plumeria alba) Sasha Patrisia; Ni Made Wartini; lutfi suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.746 KB)

The extraction of enfleurage system is widely used to take volatile compounds in flowers. The purposes of this research were to know the influence of fat and vegetable oil in the extraction process of enfleurage system on sandalwood frangipani flower’s essential oil characteristic, and to determine the best combination of fat and vegetable oil that produced essential oil of sandalwood frangipani flower. This research was a factorial research which used Randomize Block Design with 2 factors. The first factor was the type of fat oil, which consist of butter and margarine. The second factor was the type of vegetable oil, which consist of coconut, palm, corn, and soy oil, so there were 8 combination of experiments. The experiments were done in two replications, resulting 16 units of experiment. The variables observed were rendement of essential oil, density, solubility in alcohol, and aroma preference. The objective data were analyzed by analysis of variance and then continuing by Duncan test. Meanwhile, aroma preference data were analyzed by using Friedman test. The best treatment were determined using effectiveness index test. The result showed that there was a significant influence of fat and vegetable oil on essential oil’s rendement and solubility in alcohol, but there was no significant effect on essential oil’s aroma preference. Combination treatment of butter and corn oil was the best treatment that produced essential oil of sandalwood frangipani flower with rendement, density, and solubility in alcohol was 4.13%, 0.83 g/ml, and 6.5 ml, respectively. The aroma preference of this product was in the range of ‘quite like’ to ‘like’.Keywords: enfleurage, sandalwood frangipani flower, fat oil, vegetable oil, Plumeria alba.

PENGARUH KONSENTRASI NATRIUM METABISULFIT DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.) Komang Adi Darmawan; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Marigold powder can be used as natural orange dyes extract of marigold powder contain ?-carotene. The aim of this research was to investigate the effect of sodium metabisulfite (Na2S2O5) concentration and soaking time on the characteristics of marigold flower powder and determine the best treatment of the concentration of sodium metabisulphite (Na2S2O5) and soaking time to produce powdered marigold flowers. This research used factorial randomized block design with 2 factor experiments. The first factor is the concentration of sodium metabisulfite (Na2S2O5) which consists of 3 levels: 2000, 2500, and 3000 ppm. The second factor is the soaking time which consists of 3 levels: 10, 20, and 30 minutes. The results of research showed that the treatment of sodium metabisulfite (Na2S2O5) concentration take effect on water content, total carotenoid levels, brightness (L*), yellowish level (b*), and sulfite residue levels, but no effect to the level of redness (a*). The treatment of soaking time take effect on the levels of sulfite residues but no effect on water content, total carotenoid levels, brightness level (L*), yellowish level (b*), and redness level (a*). Soaking treatment in sodium metabisulfite (Na2S2O5) solution with a concentration of 2500 ppm and soaking time of 10 minutes, is the best treatment to produce marigold flower powder with the characteristics of water content 11,40%, total carotenoid levels of 18.91%, brightness level (L*) 44.19, redness level (a*) 63.80, yellowish level (b*) 56.86, and sulfite residue levels of 182.40 ppm. Keywords : Tagetes erecta L, sodium metabisulfite, carotenoid, color.

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

EFEKTIVITAS JENIS PELARUT DAN LAMA EKSTRAKSI TERHADAP KARAKTERISTIK CONCRETE MINYAK ATSIRI KULIT JERUK MANDARIN (Citrus reticulata) I Ketut Gede Putra Adiyasa; Ni Luh Putu Wrasiati; Ni Made Wartini
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 (368.243 KB)

The aimed of this research were 1) to find out the effect of solvent type and extraction time on the characteristics of mandarin orange peel concrete, 2) to determine the solvent type and extraction time for producing the best characteristics of mandarin orange peel concrete and 3) to determine the compounds contained in the concrete of mandarin orange peel. This study used a factorial Randomized Block Design. The first factor was solvent type which consisted of 3 levels namely : nhexane, ethyl acetate and ethanol. The second factor was extraction time consisted of 3 levels namely : 3, 4, and 5 hours. Two groups of treatment were experimented, based on the time of experiment implementation. The results showed that the solvent type significantly affected the yield and characteristics of mandarin orange peel concrete, while extraction time and its interaction did not affect the variables observed. Using extraction solution of ethanol and extraction time for 5 hours was the best treatment to produce concrete of mandarin orange peel. The yield of the treatment was 47,65%, with the preference of flavor like to very like and strength of flavour was 3,90. By using GC-MS, the compounds contained in the concrete were identified as Naphthalene, 1,2,3,5,6, 8a-hexahydro-4, 7-dimethyl1-1-(1-metylethyl)-, (1S-cis); n-Hexadecanoic acid; Hexadecanoic acid, ethyl ester; 9,12-Octadecadienoic acid (Z, Z)-; Linoleic acid ethyl ester; D, .alpa. –Tocopherol and 4H-1-Benzopyran-4-one, 2-(3,4-dimethoxyphenyl)-5,6,7-trimethoxy.

Co-Authors A. A. P. A. Suryawan W Aldi Oktavian Alfridus Sandro Dacosta Perdisen Aman Julianto Amenra Ramzi Naz Amna Hartiati Anak Agung Made Dewi Anggreni Aprilianti, Bunga Ardhinata Antares Arfira Khofifah Bambang Admadi Harsojuwono Bimby Issassam Devi, Putu Nandya Sri DEWA AYU ANOM YUARINI Dewi, Ni Putu Satya Kencana Dr.Ir. Yunianta, DEA Erina Novandri Elsa Erna Sri Rahayu Ezra Agitian Ezra Elkana Karo Sekali Febriyawati Cahyanty Nugraha G.P. Ganda Putra Gede Gora Adrista Gst Ayu Kd Frety Yudharini Gusti Ayu Gayatri Amasdenia Sukarno Gusti Ayu Mas Alstonia Parnawan I Dewa Gde Mayun Permana I Gede Esti Widiantara I Gusti Ayu Purnamawati I Gusti Gde Satria Anggakara Putra I Gusti Ngurah Agung Paranatha I Gusti Ngurah Pratama Putra I Gusti Ngurah Pungki Wiraguna I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Gede Putra Adiyasa I Komang Budha Astawa I Komang Wiria Santiyoga I Made Adi Parimartha I Made Anom Sutrisna Wijaya I Made Dwipayana I Made Sugiastawa I Made Sugitha I Made Supartha Utama I Nyoman Bangbang Primaryadi I Putu Suparthana I W.G. SEDANA YOGA I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Mika Pratama I Wayan Putra Adiyasa I.W.G.S. Yoga Ida Ayu Ary Widnyani Ida Ayu Dwi Giriantari Ida Ayu Putu Arik Cahayanti Ida Bagus Alit Arcana Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Wayan, Gunam Ida Bagus Yogaswara Ika Martoquito Lumbanraja Irena Savitri Kadek Ngurah Ghandhi Danu Subagan Kesia Teodora Br Ginting Komang Adi Darmawan Lintang Mandan Madani Luh Putu Ayu Evitasari Cesarini Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Made Gde Wisnu Merta Made Hary Sayoga Made Meigasari, Made Made Puspa Aridona Made Wahyu Nadaiswara Putra Ni Gst Ayu Kade Ratih Permata Sari Ni Kadek Eka Wati Ni Kadek Maya Isadora Ni Kadek Sinarwati Ni Kadek Wiji Astuti Ni Ketut Wiradnyani Ni Made Dewi Indriyani Ni Made Ratih Despianti Ni Made Ria Oka Antari Ni Nyoman Budiasih Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Noviantari Ni Putu Puspadi Aristyanti Ni Putu Suwariani Ni Wayan Wisaniyasa Novia Esterulina Purba NYOMAN SEMADI ANTARA Pande Komang Suparyana Permana, I. D.G. Mayun Poppy Diana Sari Pranayasa, Wayan Angga Prayoga, Dewa Gede Eka Purnama Yanti, Gusti Ayu Kade Diana Putu Timur Ina Rahel Br Ginting Rian Lamhot Parasian Hutabarat Rukmi Sari Hartati Rurini Retnowati Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Sang Ayu Sri Eka Oktari Sarah Chairunnisa Sasha Patrisia SATRIYAS ILYAS Sixtania Ijo Magho Sri Mulyani Sri Mulyani Suwariani, Ni Putu Suwarini, Ni Putu Tiara Noviyani Tri Susanto Vonny Tanone Widnyani, Ida Ayu Putu Ary Yanti Sinurat, Dame Yemima Maria Lasma Roha Sitompul Yohannes Eko Putra Simanullang Zainul Fikri

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