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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 Kandungan Fukosantin dan Aktivitas Antioksidan Ekstrak Alga Coklat (Sargassum polycystum) pada Perlakuan Konsentrasi Pelarut Aseton dan Suhu Maserasi Ni Kadek Eka Wati; 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

Fucoxanthin has great potential to be developed as an antioxidant. The purposes of this study were to determine the effect of acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) and determine the best acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) . The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent. The second factor was maceration temperature that consists of 30±2?, 40±2? and 50±2?. The data were analyzed by analysis of varian (ANOVA) and continued with the Tukey test. The results showed that the concentration of acetone solvent was influential on the content of fucoxanthin and antioxidant activity but did not affect the yield. Maceration temperature is influential on yield, fucoxanthin content and antioxidant activity. Interactions between treatments of acetone solvent concentration and maceration temperature greatly affect the content of fucoxanthin and antioxidant activity but do not affect the yield. The treatment of acetone 80 percent solvent concentration and maceration temperature 30±2? is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield of 3.24 ± 0.45 percent, fucoxanthin content 1.03 ± 0.01 g fukosantin/g and antioxidant activity 99 ± 8.49 ppm and show activity powerful antioxidant. Keywords: Sargassum polycystum, acetone, maceration, fucoxanthin, antioxidant.

RENDEMEN DAN KARAKTERISTIK EKSTRAK PEWARNA BUNGA KENIKIR (Tagetes erecta L.) PADA PERLAKUAN JENIS PELARUT DAN LAMA EKSTRAKSI Ni Putu Puspadi Aristyanti; Ni Made Wartini; I.B. Wayan Gunam
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 (480.823 KB)

Marigolds (Tagetes erecta L.) is an ornamental herb commonly used as a hedge plant with yellow petals especially in Bali, growing wild, and more flowering in direct sunlight exposed areas. Marigolds usually used for religion ceremonies and natural dye. The aims of this study were to determine the effect of solvent type and extraction time on the yield and characteristics of marigolds flower dye extract, and to determine the best solvent type and extraction time to produce marigolds flowers dye extract. The experiments in this study using factorial randomized block design with two factors. The first factor was the solvent type which consists of three levels: n-hexane, chloroform, and ethyl acetate. The second factor was extraction time that consists of three levels: 12, 24, and 36 hours. The results showed that the solvent type and time extraction time factor was affected significantly (P<0.01) on the yield, total carotenoids, the brightness level (L*), the redness level (a*) and the yellowish level (b*). Interaction between two factors was affected significantly (P<0.01) on the yield, total carotenoids and the redness level (a*). But, did not effect on the yellowish level (b*) and the brightness level (L*). The best treatment to produce marigolds flowers dye extract is use n-hexane solvent and extraction time 36 hours that result 9.68% (w/w) of yield, 20.21% (w/w) of total carotenoids, 8.25 of brightness level (L*), 4.04 of redness level (a*), and 2.86 of yellowish level (b*).Key words: marigolds flowers dye extract, solvent type, extraction time

Pengaruh Ukuran Partikel dan Waktu Maserasi terhadap Ekstrak Virgin Coconut Oil (VCO) Kunyit (Curcuma longa L.) sebagai Pewarna Alami Aldi Oktavian; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Turmeric contains a carotenoid that can be used as a natural dye by extracting a carotenoid compound using VCO. This research is meant to know the effect of particle size and time of maseration to VCO turmeric extract as natural dye and to determine the impact the best particle size and time of maseration to produce VCO turmeric extract as natural dye. This experiment used a random group design with two factors. First factor is particle size which is composed of 40, 60, and 80 mesh. Second factor in time of maseration which is composed of 4, 6 dan 8 hours. Data is analyzed with variance analysis and followed by Tukey test. Research shows interactions between particle size and time of maseration have very real impact on carotenoid total, betacarotene level, and the reddish level. Interagency interaction have real impact on brightness level but have no real impact on yield and yellowish level. Best treatment to produce VCO turmeric extract as natural dye are with 40 mesh for particle size and 6 hours for time of maseration with characteristic of yield 73,26±0,15 percent, carotenoid total in the amount of 205,78±0,40 µmol/L, betacarotene level in the amount of 9,99±0,07 mg/g, brightness level 43,06±1,02, reddish level 15,31±0,95, and yellowish level 42,33±0,61. Keywords : Turmeric, VCO, extraction, carotenoid, natural dye

Pengaruh pH Awal dan Suhu Penyimpanan terhadap Stabilitas Betasianin Ekstrak Pewarna dari Bunga Kenop (Gomphrena globosa L.) I Made Sugiastawa; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Globe amaranth is a flower that can be used as a natural dye. The flower has a high betacyanin. This study aimed to determine the effect of initial pH and the temperature in stability extent of globe amaranth dye extract, with determined the initial pH and globe amaranth flower temperature with the maximum stability of dye extract during the retention. This experiment used a complete randomized design with two factors. The first factor was the initial pH that consist of pH 4, pH 5, and pH 6. The second factor was the storage temperature consist of temperature 4±1ºC and temperature 28±2ºC. The data were analyzed through analysis of variance in determined the effect of each factors. The results showed the initial pH had significant effect on betacyanin levels and value of brightness level (L*), redness level (a*), and yellowish level (b*) during the storage of globe amaranth dye extract. The temperature had significant effect on betacyanin levels and the value of brightness level (L*), value of the level of redness (a*) on the third and fourth weeks, and a significant effect of yellowish (b*) only on the first and third weeks, a significant effect of yellowness (b*) on the fourth week. The interaction of two treatments had significant effect in every week on betacyanin levels and the value of the brightness level (L*) on the first and second weeks, the value of the level of redness (a*) on the second week, and significant effect of the yellowish level (b*) on third and fourth weeks. The dye extract from the globe amaranth was stable at initial pH 4 with (4±1ºC) cold temperature during the storage. During the control retention of globe amaranth dye extract within four weeks caused a decrease on betacyanin levels 34.76%, redness level value (a*) 61.85%, and it was an increase of brightness level (L*) 70 ,91%, the value of yellowish level (b*) 67.21%. Keywords : Globe amaranth extract, betacyanin, pH, temperature, stability.

Pengaruh Perbandingan Fase Minyak Virgin Coconout Oil (Cocos nucifera L.) dan Lemak Kakao (Theobrama Cacao L.) serta Suhu terhadap Karakteristik Sediaan Krim I Kadek Aditya Prasatya; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Virgin coconut oil turn into liquid based in a room temperature that has lot of vitamin E and coconut acid. Cocoa butter is solid in temperature that has lot of stearic acid. This research aims to know the temperature effects and comparation of oil phase , virgin coconut oil : cocoa butter in the characteristic of cream based determine the temperature and comparation of oil phase (virgin coconut oil : cocoa butter) to produce cream based. The trial design in this research was the second factorial trial. This reasearch used factorial randomized block. First factorial was the comparation oil phase of virgin coconut oil : cocoa butter consist of 3 levels, that is 1:3, 1:5 and 1:7. While in the second factorial the was heating temperatures, consist of 3 levels that is 60±2°C, 70±2°C and 80±2°C. The comparation treatments of oil phase virgin coconut oil : cocoa butter that really affected the viscosity, cohenren power, diameter of spread power and seperation ratio, heating temperature really affected with diameter of spread power and coherent power. Tempererature treatment and comporation of oil phase affected the diameter of spread power. The temperature treatment and oil phase ratio have a very significant effect on the dispersal power. Comparison of VCO and cocoa butter treatment (1:7) with a temperature of 80±2°C is the best treatment to produce cream preparations with characteristics of a homogeneous cream, viscosity (46.000 cp), cohenren power (9,77 seconds), diameter of spread power (7,075 cm), separator ratio (0,27 cm) and pH (6,65). Keywords: Virgin coconut oil, cocoa butter, temperature, characteristic, based cream.

Pengaruh Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin Sarah Chairunnisa; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bidara (Ziziphus mauritiana L.) is one of the most natural ingredients that has the potential as a source of saponins. Saponins can be used as a natural surfactant which can replace the synthesis surfactant. The purposes of this research were to determine the effect of temperature and time of maceration on the characteristics of bidara leaf extract (Ziziphus mauritiana L.) and to obtain the best maceration temperature and time in producing the bidara leaf extract (Ziziphus mauritiana L.) as a source of saponins. This research is using randomized block design with two factors. The first factor is the maceration temperature which consists of 3 levels, namely 29±1°C, 40±2°C, and 50±2°C. The second factor is the maceration time which consists of 3 levels, namely 36 hours, 48 hours, and 60 hours. Each treatment is grouped into 2 based on the time of implementation so obtained 18 units. The results showed that treatment of temperature and maceration time and interaction between the treatment were had very significant on the yield, crude saponins levels, and the height of bidara leaf extract foam (Ziziphus mauritiana L.) as the source of saponins. Temperature of 50±2°C and maceration time of 48 hours is the best treatment to produce bidara leaf extract (Ziziphus mauritiana L.) as a source of saponin with a yield characteristic of 42.59±0.02%, crude saponin levels of 40.84±0.09% and foam height 29.03±0.38 mm. Keywords: Ziziphus mauritiana L., saponins, extraction, temperature, maceration time

Pengaruh Penambahan Magnesium Sulfat Heptahidrat dan Feri Klorida Pada BlueGreen Medium-11 Terhadap Konsentrasi Biomassa Mikroalga Tetraselmis chuii. I Nyoman Bangbang Primaryadi; Anak Agung Made Dewi Anggreni; Ni Made Wartini
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 (313.886 KB)

This study aimd toknowthe effect of addition of magnesiumsulfate heptahydrate and ferric chloride in Blue Green Medium-11 on the production biomass of Tetraselmis chuii and tofine out the concentration of magnesium sulfate heptahydrate and ferric chloride on Blue Green medium-11 which could produce the highest biomass of Tetraselmis chuii. The Experimens was designed by a completely randomized design (CRD) with factorial pattern two factors were designent in the experient. The first factor was magnesium sulfate heptahydrate addition which was consist of three levels i.e. 0, 2, and 4g/L. The second factor was ferric chloride addition which was consist of three levels i.e. 0, 12, and 24 µM. Experiement was repeated twice times to obtain 18 units experiment. Data were analyzed by analysis of variance and if the treatment significantly affected the parameter followed by Duncan test. The addition of magnesium sulfate heptahydrat e4g/L producedin the highest biomass concentration of 4.4x10 6 cells/ml while the addition ferric chloride 24 ?m produce the highest biomass concentration of 4.3x10 6 cells/ml.

STABILITAS KADAR KAROTENOID EKSTRAK BUAH PANDAN (Pandanus tectorius) PADA CAHAYA DAN SUHU PENYIMPANAN Made Gabhina Aryayustama; 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

Carotenoid extract of pandanus fruit has some deficiencies that are easily damaged by acid, light, and high temperatures. The aim of this study was to know the best treatment of light and temperature to maintain the stability of the pandanus fruit extract during storage. The experiment in this study used Completely Randomized Design with two factors. The first factor was light that consisted of two levels: dark and bright. The second factor was storage temperature that consisted of three levels: 4±3?C, 28±3?C and 45±3?C. The results showed that the treatment of 4±3?C in dark condition had the best treatment to maintain the stability of pandanus fruit extract with the smallest decrease of carotenoid 13,47% during 4 weeks of storage. Keywords : Pandanus fruit extract, carotenoids, light, temperature, stability

Pengujian Bakteri Potensial Pendegradasi Dibenzothiophene (DBT) yang diisolasi dari Tanah yang Terkontaminasi Minyak Bumi di Samboja Bimby Issassam; Ida Bagus Wayan Gunam; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.962 KB)

This study aims to determine the dibenzothiophene (DBT) degradation level of four potential sulfur aromatic degrading bacteria. Biodesulfurization activity test was done by using twophase system. First was water phase which used mineral salt sulfur free (MSSF) medium and the second phase was oil phase which use 200 ppm DBT in n-tetradecane. Isolates were incubated for 96 hours at 37oC and the DBT residu oil phase was analyzed using Gas Chromatography. The experiment was repeated twice. This isolate wa able to degrade DBT in level of 80,82% after 96 hours incubation. The growth of the bacteria in water phase reached OD6601,169. Keywords: Dibenzothipohene, Biodesulfurization, Bacteria Potential, SBJ 8

Karakteristik Ekstrak Alga Coklat (Sargassum polycystum) sebagai Antioksidan pada Perlakuan Perbandingan Pelarut Aseton dan Etilasetat I Komang Wiria Santiyoga; 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 polycystum is one type of brown algae from Indonesia that is potentially a natural dye and antioxidants. The purpose of this study was to determine the effect of the comparison of acetone and ethyl acetate solvents on the characteristics of Sargassum polycystum extract as an antioxidant and determine the best ratio of acetone and ethyl acetate to produce the characteristics of Sargassum polycystum extract as an antioxidant. This experiment was designed using a simple randomized block design with a comparative treatment of acetone and ethyl acetate. The treatment comprised of eight levels: 1 : 0; 0.81 : 0.19; 0.67 : 0.33; 0.52 : 0.48; 0.38 : 0.62; 0.24 : 0.76; 0.1 : 0.9 and 0 : 1. The treatment is grouped into 2 groups based on the time of implementation. The data were analyzed by analysis of variance using minitab software 17 and be continued using the method of significantly different honest. The results of the showed that the comparison of the acetone and ethyl acetate solvents has a very significant effect on yield, fukosantin compounds, antioxidant activity, brightness level (L *), redness level (a *) and yellowish level (b *) in brown algae extract (Sargassum polycystum). Comparative treatment of acetone and ethyl acetate (1: 0) with dielectric constant 20.70 is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield characteristic of 2.83 ± 0.42 percent, the content of the compound fukosantin 0.031 ± 0.005 g fukosantin/g, IC50 163.43 ± 3.26 ppm, brightness level (L *) 19.60 ± 0.00, redness level (a *) 11.84 ± 0.01, yellowish level (b *) 8.83 ± 0.02. Keywords: Sargassum polycystum, fucosantin, antioxidant, acetone and ethyl acetate.

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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