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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Indonesian Green Technology Journal Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH 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 Jurnal Ilmiah Teknologi Pertanian Agrotechno
Ni Made Wartini
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering 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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Pengaruh Penambahan Ragi Tape Selama Fermentasi Terhadap Karakteristik Cairan Pulpa Hasil Samping Fermentasi Kakao untuk Produksi Cuka Makan G.P. Ganda Putra; Ni Made Wartini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 1 No. 01 (2016): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2016.v01.i01.p07

Abstract

Tujuan penelitian ini adalah: 1) mengkaji pengaruh penambahan ragi tape dan waktu fermentasi terhadapkuantitas dan karakteristik cairan pulpa hasil samping fermentasi kakao dan 2) mendapatkan cairan pulpahasil samping fermentasi kakao yang potensial sebagai bahan baku cuka makan. Penelitian inimenggunakan RAK faktorial 2 faktor. Faktor I adalah penambahan ragi tape yang terdiri atas 5 taraf,yaitu: tanpa ragi tape (kontrol), 0.5%; 1.0%; 1.5%, dan 2.0%; dan faktor II adalah waktu fermentasi yangterdiri atas 5 taraf, yaitu: 1, 2, 3, 4, dan 5 hari. Masing-masing kombinasi perlakuan dilakukan dalam 2kelompok sehingga diperoleh 50 unit percobaan. Pengamatan yang dilakukan meliputi: suhu dalamtumpukan biji kakao, kuantitas (% b/b), pH, dan total asam (meq NaOH/mg). Hasil yang diperolehmenunjukkan bahwa : 1) penambahan ragi tape dan waktu fermentasi berpengaruh terhadap suhu dalamtumpukan biji kakao dan karakteristik seperti: kuantitas, pH, dan kadar total asam cairan pulpa yangdihasilkan dan 2) penambahan ragi tape sekitar 1,0% dengan waktu fermentasi biji kakao 1-3 harimenghasilkan cairan pulpa yang potensial sebagai bahan baku cuka makan
Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) terhadap Variasi Daya Microwave dan Lama Ekstraksi Purnami, Ni Gusti Ayu Kade Sintya Ari; Wartini, Ni Made; Gunam, Ida Bagus Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p13

Abstract

Bidara leave (Ziziphus mauritiana L.) are plants that contain bioactive compound cuch as saponins that have the potential as antioxidants. The saponin content fuctions as a natural surfactant that has the potential to be applied in the soap, cosmetics, and pharmaceutical industries. This study aims to determine the effect of microwave power and extraction time on the characteristics of bidara leaf extract and to determine the best microwave power and extraction time to produce bidara leaf extract using the Microwave Assisted Extraction method. The experimental design used was a factorial Randomized Block Design with 2 factors, namely microwave power consisting of 3 levels, namely 180, 300, and 450 watts and ectraction time also consisting of 3 levels, namely 5, 9, and 13 minutes. Data analysis was carried out using (Analysis of Variance) and if the treatment affect the observed variables, it was continued with (Duncan’s Multiple Range Test). The results showed that microwave power and extraction time significantly affected the yield, saponin content of the crude extract, foam height, and antioxidant capacity. The interaction between treatments significantly affected the saponin content of the crude extract. However, the ineraction did not significantly affect the yield, foam height, and antioxidant capacity. The best treatment to produce bidara leaf extract as a source of saponins was obtained based on the effectiveness index test with a microwave power of 450 watts and an extraction time of 13 minutes with the characteristics of a yield value of 31.38 ± 1.24%, a saponin content of the crude extract of 60.80 ± 0.57%, a foam height of 9.17 ± 0.71 mm, and an antioxidant capacity of 3.54 ± 0.23 mg GAEAC/g.
Penentuan Umur Simpan Black Sesame Body Scrub Powder Dengan Metode Accelerated Shelf Life Testing Model Labuza Silaen, Thesalonika Racheltauli Putri; Anggreni, Anak Agung Made Dewi; Wartini, Ni Made
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p02

Abstract

Shelf life is an important aspect and requirement in the production of a product. Until now, the shelf life of black sesame body scrub powder products is still unknown. This study aims to determine the sorption isotherm characteristics of water and the shelf life of black sesame body scrub powder using the Accelerated Shelf Life Testing Model Labuza method. This research was conducted in two stages, namely analysis of water sorption isotherm characteristics and estimation of shelf life. The results showed that the water sorption isotherm characteristics of black sesame body scrub powder were sigmoid (type II) and the shelf life of the product at 28oC, 75% humidity, in polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.064 m2, with a sample weight of 1000 g was 19.65 months or 1.6 years while with polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.0234 m2, with a sample weight of 100 g was 5.37 months or 0.4 years.
Karakteristik Buah Melon (Cucumis Melo L.) Pada Perlakuan Komposit Edible Coating Pati Singkong - Kitosan Kesuma, Regina Tara; Hartiati, Amna; Wartini, Ni Made
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p03

Abstract

Melon (Cucumis melo L.) is a climacteric fruit with an average water content of 95,19%, vitamin C content of 6,91%, and sweetness level of 4,43°Brix, making it commonly consumed in its fresh form with a relatively short shelf life. This study aimed to determine the effect of the ratio of cassava starch–chitosan edible coating composite on the quality characteristics of minimally processed melon and to determine the ratio of cassava starch – chitosan edible coating composite that produces the best characteristics in handling minimally processed melon during storage period. The experimental used a Completely Randomized Design (CRD), consisting of five treatment combinations of cassava starch to chitosan ratios: P1 (91,67:8,33), P2 (83,33:16,67), P3 (75:25), P4 (66,67:33,33), and P5 (58,33:41,67). Each treatment was replicated three times, with storage continuing until visible spoilage occurred. The parameters observed included weight loss, firmness, total soluble solids, and vitamin C content. The results demonstrated that the cassava starch–chitosan edible coating composite had a significant effect on weight loss, total soluble solids, and vitamin C content, but did not significantly affect the firmness of the minimally processed melon during storage. Among the treatments, the P5 formulation (58,33:41,67) produce the best characteristic of processed melon fruit that lasts for at least 8 days storage period, as evidenced by a weight loss of 7,38%, firmness of 15,80 N, total soluble solids content of 6,06°Brix, and vitamin C content of 4,35%.
Karakterisasi Ekstrak Daun Bidara (Ziziphus mauritiana L.) Berdasarkan Jenis Pelarut Dan Ukuran Partikel Pada Metode Microwave Assisted Extraction Meriana, Gusti Ayu Made; Wartini, Ni Made; Triani, I Gusti Ayu Lani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p02

Abstract

Bidara leaves (Ziziphus mauritiana L.) contain bioactive compounds such as saponins that have the potential to act as natural antioxidants. These compounds can be extracted using the Microwave Assisted Extraction method. This study aimed to determine the effect of solvent type and particle size on the characteristics of bidara leaf extract and to obtain the best solvent type and particle size for produce bidara leaf extract using the Microwave Assisted Extraction method. The experimental design used was a factorial Randomized Block Design (RDB) with 2 factors, namely solvent type consisting of (methanol, ethanol, and acetone), and particle size consisting of (40, 60, and 80 mesh). The data were analyzed using analysis of variance (ANOVA) and followed by Duncan Multiple Range Test (DMRT) if the treatments had a significant effect on the observed variables. The results showed that the solvent type and particle size affected the yield, crude extract saponin content, foam height, and antioxidant capacity. The interaction between treatments affected the crude extract saponin content, foam height, and antioxidant capacity but had no effect on the yield. The best treatment for producing bidara leaf extract as a source of saponin using the Microwave Assisted Extraction method based on the effectiveness index test was obtained from methanol solvent and 80 mesh particle size with the extract characteristics of yield 33.41±0.53%, crude extract saponin content 56.46±0.40%, foam height 25.83±0.71 mm, and antioxidant capacity 10.34±0.57 mg GAEAC/g.
Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) Pada Perlakuan Ukuran Partikel Dan Lama Ekstraksi Menggunakan Metode Microwave-Assisted Extraction Apsari, Ni Putu Somya Anindita; Wartini, Ni Made; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p14

Abstract

The bidara plant (Ziziphus mauritiana L.) is one of the plants commonly found growing wild in dry land areas. The leaves of bidara are rich in bioactive compounds such as saponins, alkaloids, glycosides, flavonoids, terpenoids, phenolic compounds, and have antioxidant activity. This study aims to investigate the effect of particle size and extraction time on the characteristics of the bidara leaf extract using the Microwave-Assisted Extraction method and to find the best combination treatment of particle size and extraction time to produce bidara leaf extract. This research is an experimental study designed using a Randomized Block Design (RBD) with a factorial experimental pattern. Two factors were tested: particle size consisting of 40, 60, and 80 mesh, and extraction time consisting of 11, 13, and 15 minutes. The data were analyzed using Analysis of Variance (ANOVA) and further tested using Duncan’s Multiple Range Test (DMRT). The research results show that both treatment of particle size and extraction time has a significant effect on yield, saponin content, foam height, and antioxidant capacity. Interaction of both treatments has a significant on the yield, while saponin content, foam height, and antioxidant capacity no significant effect. The best treatment with the effective index test is the treatment with a particle size of 60 mesh and an extraction time of 15 minutes, with characteristics of yield 29.38±0.57 percent, saponin content 18.15±0.64 percent, foam height 8.89±0.19 mm, antioxidant capacity 4.06±0.81 mg GAEC/g. Keywords: antioxidant, bidara leaves, extraction time, particle size, saponin.
Karakteristik Ekstrak Pewarna Alami Bunga Bugenvil (Bougainvillea glabra) Pada Perlakuan pH Pelarut Dan Ukuran Partikel Menggunakan Metode Microwave Assisted Extraction Ardita, Mia; Wartini, Ni Made; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p11

Abstract

Bougainvillea flower (Bougainvillea glabra) has potential as a source of natural colorant due to the presence of betacyanin pigment and bioactive compounds such as antioxidants. The extraction of these compounds can be carried out using the Microwave Assisted Extraction (MAE) method. This study aims to investigate the effect of solvent pH and particle size on the characteristics of natural colorant extract from bougainvillea flower, including extract yield, total betacyanin content, color intensity (a*, b*), and antioxidant capacity, as well as to determine the optimal solvent pH and particle size to obtain the best quality extract using the MAE method. The study was conducted using a factorial Completely Randomized Design (CRD) with two factors: solvent pH variations (1, 1,62, and 2,25) and particle sizes (40, 60, and 80 mesh). The results showed that both solvent pH and particle size significantly affected yield, total betacyanin content, redness level (a*), and yellowness level (b*). The interaction between the two factors had a significant effect on yield, total betacyanin content, redness (a*), and antioxidant capacity, but had no significant effect on yellowness (b*). The best treatment based on the effectiveness index test was obtained at solvent pH 2.25 with a particle size of 80 mesh, resulting in an extract with the following characteristics: yield of 81,89 ± 0,40%, total betacyanin content of 22,84 ± 1,20 mg/100g, redness level (a*) of 30,84 ± 0,55, yellowness level (b*) of 17,15 ± 0,61, and antioxidant capacity of 320,97 ± 6,08 mg GAEAC/g.
Karakteristik Ekstrak Pewarna Alami Bunga Bugenvil (Bougenvillea glabra) Dengan Variasi pH Pelarut Dan Daya Microwave Metode Microwave Assisted Extraction Ginting , Tesalonika; Wartini, Ni Made; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p04

Abstract

Bougainvillea (Bougainvillea glabra) has the potential to be a source of natural dyes, especially the pigment betacyine. The extraction of this compound can be done by various methods, one of which is Microwave Assisted Extraction (MAE). This study aims to determine the effect of solvent pH and microwave power on the characteristics of natural dye extract of bougainvillea flowers using the MAE method, as well as determine the best treatment of solvent pH and microwave power on the characteristics of natural dye extracts of bougainvillea flowers using the MAE method. The experimental design used was a factorial Group Random Design (RAK) with two factors, namely solvent pH consisting of pH 1; pH 1.62; pH 2.25 and microwave power consisting of 100 watts of power and 300 watts of power, with 6 treatment combinations with 3 groups based on the time of implementation. The data was analyzed using ANOVA and followed by Tukey's follow-up test using minitabs, and the determination of the best treatment was carried out the Effectiveness Index Test. The results showed that the pH of the solvent and the microwave power had an effect on the yield, total betacyine, redness level (a*), yellowness level (b*), and antioxidant capacity. The interaction between affects the yield, total betacyine, redness level (a*), and yellowness level (b*) of antioxidant capacity. The best treatment to produce natural dye extract of bougainvillea flowers using the MAE method based on the effectiveness index test was obtained from pH 2.25 and microwave power of 100 watts with a yield characteristic of 61.85%, total betayanin 21.84 mg/100g, antioxidant capacity of 388.50 mg GAE/100g, and color intensity (a*) 34.53; (b*)18,42
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 Anak Agung Made Dewi Anggreni Aprilianti, Bunga Apsari, Ni Putu Somya Anindita Ardhinata Antares Ardita, Mia 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 G.P. Ganda Putra Gede Gora Adrista Ginting , Tesalonika 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 Lani Triani 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 Kesuma, Regina Tara 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 Meriana, Gusti Ayu Made 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 Purnami, Ni Gusti Ayu Kade Sintya Ari 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 Silaen, Thesalonika Racheltauli Putri 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