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All Journal IPTEKMA Agrotekno METAMORFOSA Journal of Biological Sciences Buletin Veteriner Udayana JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner E-Jurnal Agroekoteknologi Tropika (Journal of Tropical Agroecotechnology) Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Indonesian Journal of Chemistry Agroindustrial Journal Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
NYOMAN SEMADI ANTARA
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary

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Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2 Lilis Banne Paseru; Nyoman Semadi Antara; I Wayan Arnata
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.p10

Abstract

Jalapeno peppers contain minerals, fiber, calcium, vitamins and bioactive compounds such as folate, capsaicin, and manganese that are beneficial for health. Pickled is a processed product of vegetables and fruit with the addition of salt, acid or starter culture. This study aims to determine the effect of process method and inoculation of lactic acid bacteria PR. 6.15.2 in the fermentation of jalapeno chili pickles on the best characteristics of the resulting jalapeno chili pickles. The experimental design of this study was a two factorial group randomized design, namely the process method (F) consisting of 2 levels, namely wet fermentation (F1), dry fermentation (F2), Second, namely starter culture inoculation (I) with concentrations of 0%, 2% and 4%. The results showed that the effect of process method and inoculation of PR 6.15.2 isolate and their interaction had a very significant effect on total chlorophyll, total lactic acid bacteria (LAB), total acid, vitamin C content, color, aroma, texture, taste and overall acceptance. Based on overall acceptance, the best treatment combination was wet fermentation with 4% starter culture inoculation with characteristics of total chlorophyll 15.31 mg/g, total LAB 9.41 Log CFU/ml, total acid 4.46%, vitamin C content 2.50%, color 4.00, aroma 4.00, texture 4.01, taste 4.15 (liked). Keywords: Jalapaeno chili, process methods, isolatae pr.6.15.2 Cabai jalapeno mangandung mineral, serat, kalsium, vitamin dan senyawa bioaktif seperti folat, capsaicin, dan mangan yang berkhasiat bagi kesehatan. Asinan merupakan produk olahan sayuran dan buah dengan penambahan garam, asam maupun kultur starter. Penelitian ini bertujuan mengetahui pengaruh metode proses dan inokulasi bakteri asam laktat PR. 6.15.2 pada fermentasi asinan cabai jalapeno terhadap karakteristik terbaik asinan cabai jalapeno yang dihasilkan. Rancangan percobaan penelitian ini adalah rancangan acak kelompok dua faktorial yaitu metode proses (F) terdiri dari 2 taraf yaitu fermentasi basah (F1), fermentasi kering (F2), Kedua yaitu inokulasi kultur starter (I) dengan konsentrasi 0%, 2% dan 4%. Data di analisis dengan analisis variansi dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa pengaruh metode proses dan inokulasi isolat PR 6.15.2 serta interaksinya berpengaruh sangat nyata terhadap total klorofil, total bakteri asam laktat (BAL), total asam, kadar vitamin C, warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasarkan penerimaan keseluruhan kombinasi perlakuan terbaik adalah fermentasi basah dengan inokulasi kultur starter 4% dengan karakteristik total klorofil 15,31 mg/g, total BAL 9,41 Log CFU/ml, total asam 4,46%, kadar vitamin C 2,50%, warna 4,00, aroma 4,00, tekstur 4,01, rasa 4,15 (suka) Kata kunci : Asinan cabai jalapeno, metode proses, isolat PR.6.15.2.
Produksi Virgin Coconut Oil Menggunakan Enzim Kasar dari Getah Biduri (Calotropis gigantea) Putra, I Gede Adi Darmaja; Antara, Nyoman Semadi; Suwariani, Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
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.i02.p01

Abstract

Virgin Coconut Oil (VCO) is a processed coconut product that has many benefits and high selling value. Enzymatic is one of the methods of making VCO. This study aims to determine the effect of splint crude concentration and incubation temperature on the characteristics of the resulting VCO. This study used factorial Group Randomized Design (RAK) with 2 factors. The first factor is the concentration of enzymes with 4 levels, namely: 0%, 0.15%, 0.20% and 0.25%. The second factor is the incubation temperature which consists of 3 levels, namely: 35 o C, 40o C and 45oC. The variables analyzed include yield, moisture content, %FFA, peroxide number and organoleptic tests include color, aroma and taste. The results showed that there was an influence of enzyme concentration and incubation temperature on the yield and moisture content of VCO. While in free fatty acids (%FFA), it has no effect. The enzyme concentration of 0.25% and incubation temperature of 40oC resulted in the best VCO characteristics with the highest yield, namely, 42.65%, moisture content of 0.045%, and free fatty acid content of 0.026%, colorless color (4.00), fragrant aroma (4.00) not rancid, taste (3.85) Enough to taste coconut oil. The VCO produced is of very good quality because it has met the requirements of SNI 7381: 2008 related to VCO quality standards. Keywords : VCO, Rough Enzim Biduri, Incubation Temperature. Virgin Coconut Oil (VCO) adalah produk olahan kelapa yang memiliki banyak manfaat dan nilai jual yang tinggi. Enzimatis adalah salah satu metode pembuatan VCO. Penlitian ini bertujuan untuk mengetahui pengaruh konsentrasi kasar biduri dan suhu inkubasi terhadap karakteristik dari VCO yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi enzim dengan 4 taraf yaitu: 0%, 0,15%, 0,20% dan 0,25%. Faktor kedua adalah suhu inkubasi yang terdiri dari 3 taraf yaitu: 35oC, 40oC dan 45oC. Variabel yang di analisis meliputi rendemen, kadar air, %FFA, bilangan peroksida serta dilakukan uji organoleptik meliputi warna, aroma dan rasa. Hasil penelitian menunjukan bahwa terdapat pengaruh konsentrasi enzim dan suhu inkubasi terhadap rendemen dan kadar air VCO. Sedangkan pada asam lemak bebas (%FFA), tidak berpengaruh. Konsentrasi enzim 0,25% dan suhu inkubasi 40oC menghasilkan karakteristik VCO terbaik dengan rendemen tertinggi yaitu, 42,65%, kadar air 0,045%, dan kandungan asam lemak bebas 0,026%, warna (4,00) tidak berwarna, aroma (4,00) harum tidak tengik, rasa (3,85) Cukup berasa kahas minyak kelapa. VCO yang dihasilkan berkualitas sangat baik karena sudah memenuhi peryaratan dari SNI 7381:2008 terkait dari standar mutu VCO. Kata kunci: VCO, Enzim Kasar Biduri, Suhu Inkubasi.
Produksi Cider Rambutan (Nephelii Lappacei) Dengan Variasi Lama Fermentasi Dan Kecepatan Pengadukan Pada Tahap Fermentasi Asetat Sally, Calvin Eliezer Immanuel; Antara, Nyoman Semadi; Triani, I Gusti Ayu Lani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
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.i02.p06

Abstract

Rambutan (Nephelii lappacei) is a tropical fruit cultivated in tropical countries. Recorded in the Central Statistics Agency, rambutan fruit production in Bali province will reach 19,107 tons in 2022 (BPS, 2022). Rambutan has the potential to be made into cider because it has a high sugar content, namely 15 grams per 100 grams (Sampurno, 2018). Cider is a fermented drink containing around 6.5-8% alcohol and 3-7% acetic acid based on apple juice (Caturryanti et al., 2008). Cider can also be made from rambutan fruit because rambutan fruit has the same characteristics as apples, namely having a high sugar content and organic acid content. This study was designed using a Randomized Block Design with a factorial pattern with two factors, the first factor is fermentation time and the second factor is the frequency of stirring in the acetic acid fermentation process. The first factor uses fermentation time with 3 variations, namely 2 days, 4 days and 6 days. The second factor is the speed of stirring using a shaker with 3 variations, namely 80 rpm, 100 rpm, and 120 rpm which are carried out throughout the acetic acid fermentation. The variables studied in the following research are ethanol content, sugar content, total acid, pH, and organoleptic tests. Their interactions have a significant effect on ethanol content, sugar content, total acid, and pH. The results showed that fermentation time and stirring speed significantly affected all observed variables, except color. The best treatment was obtained in fermentation for 6 days with a stirring speed of 80 rpm, producing cider with characteristics of ethanol content of 1.97 ± 0.02%, sugar content of 783.5 ± 0.7 mg / ml, total acid of 0,95 ± 0,021%, pH 3,2 ± 0,1, not sweet (1 ± 0), sour (4,7 ± 0), slightly bitter (2,1 ± 0,14). This study proposes a fermentation time of 6 days and a stirring speed of 80 rpm as optimal for producing rambutan cider with the
Karakteristik Kemasan Nampan Berbasis Pati Termoplastis, Glukomanan Termoplastis Dan Poliasam Laktat Dalam Variasi Suhu Dan Waktu Pencetakan Aimar, Ilhan Maulana; Harsujuwono, Bambang Admadi; Antara, Nyoman Semadi; Hartiati, Amna; Suhartini, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
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.i02.p03

Abstract

Biothermoplastic composites are mixtures of two or more polymers from biological materials with other materials that can melt when heated and harden again when cooled. The formation of packaging trays from biothermoplastic composites is greatly influenced by many factors including temperature and molding time. This study aims to determine the effect of molding temperature and time on the characteristics of tray packaging from thermoplastic starch, thermoplastic glucomannan and latic polyacud biothermoplastic composite raw materials. This study used a 2-factor with 9 treatments, each treatment repeated as many as 2. The first factor is temperature (S) which consists of 3 temperature levels 130  (S1), 145  (S2), 160  (S3). The second factor is time (W) which consists of 3 levels of 30 seconds (W1), 45 seconds (W2), 60 seconds (W3). The results showed that temperature and molding time significantly affected the tensile strength, elongation at break, elasticity, thickness development, density, biodegradation time and leakage test of TPS/TPG/PLA biothermoplastic composite tray packaging. The best tray packaging was obtained at molding with a temperature of 160 ℃ and a time of 45 seconds with a tensile strength value of 42.20  MPa, elongation at break value of 0.70%, modulus young of 6, 12 GPa, swelling of 0.47%, density of 1.31 g/cm3, biodegradation time of 24.00 days and leakage test (not leak). However, modulus young, elongation at break and density have not met the standards set.
Co-Authors A.A.S. A. Sukmaningsih Ahmad Ali Akbar Ustadi Sadali Aimar, Ilhan Maulana Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Arfira Khofifah Awang Bagaskara Ayu Putu Sarasdewi Bambang Admadi Harsojuwono Dwi Ariesta Wijaya Putra Dwi Ayu Kirani Paramita Dwi Putri Nurmalasari Dylla Hanggaeni Dyah Puspaningrum Ella Dewi Yusnia Febriyawati Cahyanty Nugraha Febriyawati Cahyanty Nugraha Fitra Ayu Sitanggang Friska Ekagia Ginting G.P Ganda Putra G.P. Ganda Putra Gede Asstaradi Kusuma Gusti Putu Agus Darmataba Harsujuwono, Bambang Admadi I Dewa Gde Mayun Permana I Dewa Made Sukrama I Gede Arya Sujana I Gusti Agung Teguh Gardipa I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Ayu Lani Triani I Kadek Aditya Wirajaya I Ketut Satriawan I KETUT SUMIARTHA I Ketut Suter I Ketut Suter I M. Mahaputra Wijaya I Made Arif Sukmawan I Made Mahaputra Wijaya I Made Sukewijaya I Made Yoga Saputra I Nengah Kencana Putra I Nengah Widedianto I Nyoman Dibia I P. G. Urip Sanjaya Trisna I Putu Hendra Prasetya I Putu Sudiarta I W.G. SEDANA YOGA I Wayan Adi Wagestu I Wayan Arnata I WAYAN HENDRA KUSUMAYADI KUSUMAYADI I Wayan Suardana I Wayan Weta I Wayan Widia I. M. Mahaputra Wijaya Ida Ayu Ary Widnyani Ida Ayu Ketut Ariningsih Ida Bagus Djaya Utama Dauh Ida Bagus Wayan Gunam Ida R Hasibuan Irawaty Yolanda Hutajulu Kadek Dedi Widnyana Dinata Ketut Agus Ary Subakti Ketut Ratnayani KOMANG AYU NOCIANITRI Lilis Banne Paseru Luh Gede Mening Lestari Luh Putu Wrasiati Lutfi Suhendra MARIA ULFA ELLA ELLA Muhammad Najri Mulyani Sri Ni Kadek Maya Isadora Ni Kadek Wiji Astuti Ni Made Ita Seri Utami Ni Made Wartini Ni Nyoman Puspawati Ni Putu Suwariani NI WAYAN SUNITI Nurul Lita Ajizah Nurul Octavia Wasis Pande Ketut Diah Kencana Purnama Yanti, Gusti Ayu Kade Diana Putra, I Gede Adi Darmaja Putri Cininta Giskha Putu Agus Nadiarta Putu Agus Nadiarta R. Ag. Ay. Ag. Bayu Chandraliawathy Randall Howbert Rani Situmorang Rendy Sinaga Rian Lamhot Parasian Hutabarat Richard Howard Patty Rike Pratiwi Risky Simarmata Sally, Calvin Eliezer Immanuel Sarah Yohana Sihombing Sayi Hatiningsih Siva Safera Hajiani Sri Suhartini Sukoco, Hendro Suwariani, Ni Putu Tuti Herlina Br.Naibaho Umi Fadilah Vinnod Gema Prabanca Wayan Redi Aryanta Yan Ramona Yeni Veronika Simatupang Yohanes Setiyo Zainul Arifin Zulkifly Al Haq