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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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Karakteristik Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) pada Perlakuan Jenis Pelarut dan Suhu Ekstraksi serta Korelasi antar Variabel Zainul Fikri; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Globe amaranth is one of the flowers contain betacyanin that potentially used as natural dye by extracting. This research aimed to find out the characteristics of natural dye extract of globe amaranth on the treatment of solvent types and extraction temperature as well as to determine the correlation between a total of betacyanin with the yield and color intensity of the natural dye extract of globe amaranth. This experiment was designed using two factors. The first factor was solvent types consisting of aquades, ethanol 48 percent, and ethanol 96 percent. The second factor was the extraction temperature consisting of 25, 35, and 45ºC. The data analysis used a bivariate correlation test. The results showed the characteristics of the natural dye extract of globe amaranth on the treatment of the type of solvent and extraction temperature were as follows: yield of 8.65 – 16.13 percent, betacyanin total 30.01 – 185.51 mg / 100g, brightness level (L*) 12.08 – 17.09, redness level (a*) 8.19 – 10.93, and yellowish level (b*) 4.77 – 7.87. A total of betacyanin was positively correlated with yield and the redness level (a*) with correlation coefficient value (r) 0.504 (strong) and 0.986 (very strong) and determination coefficient value (R2) 0.2541 and 0.9719, while a total of betacyanin was negatively correlated with the brightness level (L*) and the yellowish level (b*) with the correlation coefficient value (r) -0.932 (very strong) and -0.907 (very strong) and determination coefficient value (R2) 0.8679 and 0.8226. Keywords: Gomphrena globosa L., betacyanin, extraction, correlation

Pengaruh Jenis Pelarut dan Perbandingan Bahan dengan Pelarut terhadap Ekstrak Warna Kulit Pisang Kepok (Musa paradisiaca F.). I Gede Esti Widiantara; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aims of this study were to determine the effect of solvent type and their ratio between material and solvent on the color of banana peel extract.The experiment in this study using factorial randomized block design with two factor. The first factor was the solvent type which consists of three levels: n-hexsane, acetone, and ethanol. The second factor was the ratio of the solvent that consists of four levels: 1:6, 1:8, 1:10, and 1:12. The experiment were grouped into 2 group and its implementation in order to obtain 24 experimental units. Variables observed are yield, total carotenoid, and the best color intensity. The results of this study indicate that the comparison of ingredients with solvents significantly affected the total carotenoids and the level of redness (a *) while the yield, brightness (L *), and yellowish level (b *) had no effect. The interaction of solvent types significantly affected the total carotenoids and the level of redness (a *) while the interaction of solvent types on yield, brightness (L *), and yellowish level (b *) had no effect. The type of ethanol solvent with a ratio of material to of solvent (1: 6) is the best solvent that produces extracts of banana peels which produce dye extracts with a yield characteristic of 2,40 ± 0,11 %, carotenoids 0,67 ± 0,00 %, L* 2,40 ± 0,11, a* 56,58 ± 6,92, b* 1,66 ± 0,17. Keywords: Kepok banana peel, solvent type, ratio between material and solvent, extraction, natural coloring

PENGARUH METODE DAN LAMA CURING TERHADAP KARAKTERISTIK DAUN PANDAN WANGI (Pandanus amaryllifoliusRoxb.) I Gusti Ngurah Pungki Wiraguna; Ni Made Wartini; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.905 KB)

This study aims to determine the influence of curingmethod and time of curingon the characteristics of “daun pandan wangi”and obtain curingmethod and time of curingthat was able to produce the best characteristics of “daun pandan wangi”. This experiment was factorial experiment using a randomized block design with 2 factors. The first factor was the curing method consists of two methods: natural curing, andcuringoven. The second factor was a long curingconsisting of 3 levels : without curing2 days, and 4 days. Thus obtained 6 treatment combinations. Each treatment was classified into3, based on the time of implementation in order to obtain 18 units experiment. Objective dataanalyzed using ANOVA followed by Duncan test whereas subjective data were analyzed with the Friedman test. The best treatment was a treatment that produced “daun pandan wangi” most powerful aroma. The results showed interaction, the old methods of curingand curinghad significant effect on weight of “daun pandan wangi”, moisture, reducing sugar and total acid. Interaction significant, curingmethod was highly significant and long curingeffect was not significant to the total N of “daun pandan wangi”. Interaction, the old methods of curingand curingdoes not significantly affect the pH of “daun pandan wangi”. Natural curingmethod 2 days and longer curing2 days with the characteristics 71,67% moisture content, 0,033% sugar reduction, 1,600% total N, 0,217 meq NaOH/g total acid and pH of5,933 hedonic aroma of 5.48 betweenrather to like and the strongest of aroma 1,45.

Pengaruh Perbandingan Bahan Pelarut dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) I Made Dwipayana; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Dyes from fragrant pandan leaves contain chlorophyll obtained through the extraction process. The purpose of this study were to determine the effect of the ratio of ingredients to solvents and the length of extraction on the characteristics of natural coloring extracts of fragrant pandan leaves and determine the best treatment from the comparison of ingredients with solvents and extraction time to produce natural coloring extracts of fragrant pandan leaves. This study used a 2 factor factorial randomized block design. The first factor is the comparison of materials with solvents consisting of 3 levels, namely 1:13, 1:15, and 1:17. The results showed that the comparative treatment of the material with the solvent and the extraction time greatly influenced the extract yield, chlorophyll a levels, chlorophyll b levels, total chlorophyll levels, brightness level L *, redness level a *, yellowish level b *, interactions greatly influenced the levels chlorophyll a, chlorophyll b level, total chlorophyll content, redness level (a *), yellowish level (b *) but have no effect on extract yield and brightness level (L *). Comparison of material treatment with solvent 1:15 and extraction time for 36 hours, is the best treatment to produce pandanus fragrant leaf extract coloring with extract yield characteristics of 10.32%, chlorophyll a levels of 3402.04 ppm, chlorophyll b levels of 612.23 ppm, total chlorophyll content of 4013.42 ppm, brightness level (L *) 35.27, redness level (a *) 17.15, yellowish level (b *) 30.43. Keywords: Pandanus amaryllifolius Roxb., chlorophyll, nature color, extraction.

PENGARUH JENIS PELARUT PADA METODE MASERASI TERHADAP KARAKTERISTIK EKSTRAK Sargassum polycystum Irena Savitri; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (341.864 KB)

Sargassum polycystum is one of the type of brown algae that has potential as an antioxidant and natural dye. The aims of this study were to know the effect of solvent type to the characteristic of Sargassum polycystum extract on maseration method and to determine the best solvent for Sargassum polycystum extract on total phenol, total carotenoids, and color intensity. The experiment in this study used Randomized Block Design with single factor. The solvent’s type factor consisting of 5 solvent, namely methanol, ethanol, acetone, isopropyl alcohol, and ethyl acetate. The experiments are grouped into 4 groups based on the time of implementation, in order to obtain 20 units of experiments. Objective variables observed are rendement, total phenol content, total carotenoids content, and color intensity. The result showed that the type of solvent affected significantly (P<0,01) on rendement, total phenol, total carotenoid, brightness level (L*), and yellowish level (b*), but did not affect on redness level (a*). Ethyl acetate is the best solvent to produce Sargassum polycystum extract with 0,91% rendemen, 2,61 mgGAE/100g total phenol content, total carotenoid content about 0,23%, and color intensity with brightness level (L*) 5,17, redness level (a*) -3,00 and yellowish level (b *) 37,28. Keywords:solvent, extract characteristic, Sargassum polycystum.

Karakteristik Absolut Minyak Atsiri Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) Hasil Proses Re-Ekstraksi Concrete Dengan Etanol Ida Bagus Ananta Wibawa; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (655.13 KB)

The purposes of this study were 1) to know the effect of re-extraction of essential oils concrete fragrant pandanus leaves with ethanol at various comparison to the rendement and characteristics of the absolute essential oil fragrant pandanus leaves, 2) determine the ratio of concrete with absolute ethanol produces fragrant pandanus leaf essential oil with the highest rendement and the best characteristics, 3) to know the absolute composition of the essential oil fragrant pandanus leaves produced on the best treatment. This research used a randomized block design, concrete comparison with treatment with ethanol, which consists of 7 levels ; 1:2,1:4, 1:6, 1:8, 1:10, 1:12 and 1:14. There are 3 groups based on the time of implementation. The results showed that the re-extraction using ethanol effect on the rendement and characteristics of the absolute essential oil produced fragrant pandan leaves. Re-extraction using ethanol solvent at 1:8 ratio is the best treatment that produces fragrant pandan leaf essential oil, with rendement of 1.11%, the value of preference for the scent of 6.25 (between like really like) and aroma strength of 2.68 (the most powerful) and composed 17 compounds, 8 compounds have identification which consists of: 21,63% alkanes, alkenes 35,39%, 19,59% ketone and 23,38% not identification

Pengaruh Persentase Penambahan Bubuk Daun Stevia rebaudiana Bertoni dan Lama Penyeduhan terhadap Karakteristik Minuman Kunyit Asam Aman Julianto; Sri Mulyani; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The leaves of the Stevia rebaudiana Bertoni plant have glycoside compounds including stevioside and rebaudioside A which can be used as natural sweeteners to replace the artificial sweeteners such as aspartame. This sweetener has a sweetness level of 200-300 times that of sucrose, so it can be used as a non-calorie sweetener. One way to take advantage of these leaves is to brew directly on certain products. This study aims to determine the effect of the addition percentage and the duration of brewing stevia leaves on the characteristics of tamarind turmeric drink and determine the appropriate treatment to produce the best tamarind drink. This study used a randomized block design with two factors. The first factor is the percentage of addition of stevia leaves with 4 levels, namely 15, 20, 25 and 30%. The second factor is the length of brewing with 3 levels, namely 2, 3 and 4 minutes. The results showed that the treatment of the percentage of addition of stevia leaves had an effect on vitamin C levels and antioxidant activity of IC50. The treatment duration of brewing had an effect on the level of vitamin C, while the interaction between the percentage of addition and the duration of brewing had an effect on the ranking of sweetness and the preference for sour turmeric drink.. The addition of 15% stevia leaf powder by brewing for 2 minutes resulted in the best tamarind turmeric drink with the characteristics of IC50 namely 15.78 + 0.38 mg/ml, vitamin C level specifically 14.02 + 1.15 mg AAE/g extracts and ph was 3.33 + 0.18 and the sweet and hedonic taste ratings are slightly sweet and slightly likable, respectively. Keywords : Brewing time, stevia addition, turmeric-tamarind drink

PENGARUH SUHU DAN LAMA DISTILASI TERHADAP RENDEMEN DAN KARAKTERISTIK DISTILAT ALKOHOL DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO. I Gusti Gde Satria Anggakara Putra; Ni Made Wartini; Ni Luh Putu Wrasiati
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 (442.527 KB)

The aims of this study were to 1) determine the influence of temperature and time of distillation of the alcohol distillate characteristics of watery sweating, 2) obtain the temperature and time of distillation is capable to producing the best characteristics of the alcohol distillate of watery sweating. This study consist of two factors, using a randomized block design. The first factor was a time of distillation which consists of 4 levels, namely 15, 30, 45 and 60 minutes. The second factor was the temperature of distillation which consists of 2 levels namely 90±2°C and 100±2°C. The experiments are grouped into 2 groups based on the time of implementation, thus obtained 16 experimental units. Variables observed that the yield, alcohol content, pH, total acid and total dissolved solids. Temperature of 90±2°C and 15 minutes time of distillation was an appropriate treatment to produce alcohol from the watery sweating with the best characteristics that yield of 1.5 %, 30.99 % alcohol content, acidity (pH) 3.48, total acid 0.0307 meq NaOH/g and total dissolved solids 11.6 % Brix. Keywords: watery sweating, fermentation, distillation, alcohol.

STABILTAS KAROTENOID EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA SUHU DAN pH AWAL PENYIMPANAN Ni Made Dewi Indriyani; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Pandanus fruit is a part of Pandanus tectorius plant that has a yellow to orange color. Pandanus fruit has the potential to be a natural source of yellow and orange dye. The dye obtained from pandanus fruit has unstable properties. The purpose of this study was to determine the effect of pH and temperature on the stability of carotenoids from pandanus fruit and to determine the pH and temperature that can maintain the stability of pandanus fruit extract during storage. The experiment of this study used Completely Randomized Design with two factors. The first factor was acidity (pH) that consisted of three levels: pH 4, 7, and 10. The second factor was temperature that consisted of two levels: 4±3ºC and 28±3ºC. The results showed that acidity (pH) had very significant effect (P<0.01) and temperature had significant effect (P<0.05) on carotenoids. The dye extract of pandanus fruit was more stable at the storage conditions of pH 7 (neutral) and cold temperature (4±3ºC) during 4 weeks storage with decreased of carotenoids was 34.29%. Keywords : Pandanus fruit extract, carotenoids, ph, temperature, stability

Karakteristik Enkapsulat Ekstrak Pewarna Bunga Kenikir (Tagetes erecta L.) pada Perlakuan Perbandingan Kasein dan Maltodekstrin I Kadek Agus Nuada; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bunga kenikir dapat digunakan sebagai pewarna alami yang mengandung karotenoid melalui proses ekstraksi dan enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perlakuan perbandingan kasein dan maltodekstrin terhadap karakteristik enkapsulat ekstrak bunga kenikir dan menentukan perlakuan perbandingan kasein dan maltodekstrin terbaik untuk mendapatkan enkapsulat ekstrak pewarna bunga kenikir. Percobaan dalam penelitian ini menggunakan Rancangan Acak Kelompok dengan perlakuan perbandingan kasein dan maltodekstrin, yang terdiri dari 5 taraf yaitu (1: 1.0), (1: 1.5), (1: 2.0), (1: 2.5), dan ( 1: 3.0). Hasil penelitian menunjukkan bahwa perbandingan kasein dan maltodekstrin berpengaruh sangat nyata (P <0,01) terhadap kadar air, kadar karotenoid total, kadar karotenoid permukaan, kelarutan, tingkat kecerahan, tingkat kemerahan, tingkat kekuningan, dan efisiensi enkapsulasi. Perlakuan perbandingan kasein dan maltodekstrin 1: 2.0 adalah perlakuan terbaik untuk menghasilkan enkapsulat ekstrak pewarna bunga kenikir dengan karakteristik rendemen 91,45 ± 0,19 %, kadar air 5,29 ± 0,04 %, total karotenoid 0,46 ± 0,00 %, karotenoid permukaan 0,22 ± 0,00 %, efisiensi enkapsulasi 52,40 ± 1,40 %, kelarutan 80,81 ± 0,07 %, tingkat kecerahan 49,27 ± 1,40, tingkat kemerahan 26,07 ± 0,02, dan tingkat kekuningan 38,71 ± 0,18. Kata kunci: Tagetes erecta L, kasein, maltodekstrin, enkapsulasi

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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