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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH GANEC SWARA JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Sri Mulyani
FakultasTeknologi Pertanian, Universitas Udayana Jl. Kampus Bukit Jimbaran, Badung, Bali 80364
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Potensi Minuman Kunyit Asam (Curcuma domestica Val. - Tamarindus indica L.) sebagai Minuman Kaya Antioksidan Sri Mulyani; Bambang Admadi Harsojuwono; Gusti Ayu Kadek Diah Puspawati
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.811 KB) | DOI: 10.22146/agritech.9524

Abstract

The purpose of this study were to determine which part of tamarind (asam) that had highest antioxidant activity and which formula of kunyit asam baverages had highest antioxidant activity and preferred by consumers. The experiment was conducted in two stages namely: part of tamarind and formula of kunyit asam baverages. The results showed that tamarind leaves with cooking time 2.5 minutes had the highest antioxidant activity with total phenol 0.75 g GAE/100g tamarind leaves extract; antioxidant capacity 0.053% evaluated by DPHH method and vitamin C: 0.252 mg/100 g. The kunyit asam baverages which the highest antioxidant activity and preferred by consumers, produced from formula: 5 part of turmeric, 25 part of tamarind leaves, 70 part of water, with total phenol: 1.06 g GAE/100g formula baverages, antioxidant capacity: 0.123% and vitamin C: 0.688 mg/100 g.ABSTRAKTujuan penelitian ini adalah untuk menentukan bagian asam yang menghasilkan aktivitas antioksidan tertinggi dan formulasi minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis. Penelitian ini dilakukan dalam dua tahap yaitu bagian asam dan formulasi minuman kunyit asam. Hasil penelitian menunjukkan bagian daun asam dengan pemasakan 2,5 menit memiliki aktivitas antioksidan tertinggi dengan total fenol 0,75 g GAE/100 g ekstrak daun asam; aktivitas antioksidan 0,053% diuji dengan metode DPPH dan vitamin C 0,252 mg/100 g. Minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis adalah pada formula 5 bagian kunyit, 25 bagian daun asam, 70 bagian air dengan total fenol 1,106 g GAE/100 g formula minuman kunyit asam, aktivitas antioksidan 0,123% dan vitamin C 0,688 mg/100 g.
Profil Permukaan Dan Gugus Fungsi Bioplastik Pati Singkong Termodifikasi Bambang Admadi Harsojuwono; I Wayan Arnata; Sri Mulyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian adalah  mengidentifikasi profil permukaan dan gugus fungsi bioplastik yang terbuat dari pati singkong termodifikasi. Penelitian dilaksanakan dengan metode eksplorasi, yang diawali dari pembuatan bioplastik pati singkong termodifikasi dan dilanjutkan dengan mengamati profil permukaan bioplastik pati singkong termodifikasi pada sisi melintang dan membujur dengan menggunakan Scan Electron Microscope (SEM), serta mengidentifikasi gugus fungsi pada polimer yang terbentuk dalam bioplastik menggunakan spectrometer FTIR. Hasil peneltian menunjukkan bahwa profil permukaan bioplastik pada tampak membujur menunjukkan adanya jaringan-jaringan gel yang dibentuk oleh bahan polimer pati termodifikasi dengan rongga-rongga udara. Profil bioplastik pati singkong (tapioka) tampak samping atau melintang menampilkan susunan berlapis ke arah vertikal dengan ketebalan 379 mikron, sementara itu perbesaran 2500 kali tampak melintang menunjukkan jaringan-jaringan gel yang dibentuk oleh bahan polimer pati yang tersusun berbentuk gelombang atau ombak ke arah vertikal. Bioplastik yang dibentuk dari polimer pati termodifikasi mengandung gugus fungsi hidroksil (O-H) yang berikatan dengan hydrogen, alkana (C-H), aldehida (C-H), ikatan hidrogen asam karboksilat, alkuna (C=C), ester, senyawa aromatik sederhana, karboksil (C-O), alkena (C=C) serta hidrokarbon -(CH2)n.
PENGEMBANGAN PARIWISATA BERKELANJUTAN BERBASIS ECO-EDU-SPIRITUAL-TOURISM SEBAGAI UPAYA PENINGKATAN SOSIAL EKONOMI MASYARAKAT PERKOTAAN (Studi Kasus: Tukad Bindu, Desa Kesiman, Kota Denpasar) LUH PUTU KIRANA PRATIWI; NYOMAN YUDIARINI; I WAYAN WIADNYANA; SRI MULYANI
GANEC SWARA Vol 14, No 2 (2020): September 2020
Publisher : Universitas Mahasaraswati Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v14i2.166

Abstract

This study aims to analyze the problematic problems in regional development and determine effective alternative strategies in developing eco-edu-spiritual-tourism-based tourism. The method used is the SLA (Sustainable Livelihoods Approach) approach based on three stages of activities, namely (1) the awareness, participating, institutionalization stages along with the SWOT analysis. The results showed an alternative strategy used to model the potential for the development of urban eco-edu-spiritual-tourism as an effort to support the creative economy in the ayung tributary of Denpasar City is the SO (Strengths-Opportunity) Strategy, which is a strategy that uses power to take advantage of opportunities namely (1) Optimizing the effective use of tourist land; (2) Development of centers of economic activity and improvement of the quality of tourism products; (3) Development of eco-edu-spiritual tourism-based tourism packages as an effort to develop sustainable urban tourism. It can be suggested in research that the Government through the relevant Dinas is expected to facilitate tourism support infrastructure and involve official activities as an effort to promote Tukad Bindu as an area that has succeeded in revitalizing the clean river in urban areas so that economic improvement can be achieved significantly.
Karakteristik Krim Kunyit Daun Asam (Curcuma domestica Val. - Tamarindus indica L.) pada Perlakuan Konsentrasi Emulsifier dan Waktu Pengadukan Mujahidah; Sri Mulyani; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 5 No. 1 (2020): 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.2020.v05.i01.p01

Abstract

This study aimed to know cream of turmeric tamarind leaves on the treatment of concentration emulsifier and stirring time and to determine the concentration emulsifier and stirring time to produce characteristics of cream fulfill requirement of SNI. This study used a randomized block design with two factors. The first factor was the concentration emulsifier which consist of three levels, namely 3, 5 and 7%. The second factor is stirring time which consist of three levels, namely 5, 7.5 and 10 minutes. The data were analyzed by analysis of variance (ANOVA) and continued with the tukey test. The result of the study showed that concentration emulsifier has an effect on the adhesion time, pH, viscocity and spread power. The stirring time has an effect on the adhesion time. Concentration emulsifier 5% and 7% with stirring time 10 minutes were creams that fulfill requirement of SNI. The characteristics cream of concentration emulsifier 5% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 48.52 seconds, viscocity 3550 cp, spread power 6.72 cm and pH 6.60. The characteristics cream of concentration emulsifier 7% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 28.82 seconds, viscocity 3650 cp, spread power 6.79 cm and pH 6.45.
Pengaruh Nilai Hydrophile-Liphophile Balance (HLB) dan Jenis Ekstrak terhadap Karakteristik Krim Kunyit-Lidah Buaya (Curcuma domestica val.-Aloe Vera) I Gusti Ayu Sri Krsna Devi; Sri Mulyani; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 4 No. 2 (2019): Oktober
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.2019.v04.i02.p01

Abstract

This study aimed to determine the effect of value Hydrophile-Liphophile Balance (HLB) and type of extract on the characteristics of turmeric-aloe vera cream (Curcuma domestica Val. – Aloe Vera) also determine the HLB and the right type of extract to produce the best characteristics of turmeric-aloe vera cream (Curcuma domestica Val. – Aloe Vera). This study used a factorial randomized block design with two factor. The first factor was the HLB which consist of three levels, namely HLB 9, 10 and 11. The second factor was an extract consisting of two levels, namely the addition of turmeric and aloe vera extract. The result of the study showed that HLB has an effect on the spread power. The extract has an effect on the degree of acidity and total phenol. The treatment of HLB and the addition of the extract did not affect homogeneity, separation ratio, viscocity and adhesion time. All creams fulfill the characteristics of SNI. Aloe vera and turmeric extract cream with HLB 10 were the best formulated cream at the 6th week storage of the following characteristics: homogeneus, separation ratio =1, spread power 4.8-5.2 cm, viscocity 15733–16667 cp, adhesion time 14.43–17.31 second, pH 4.87-5.00 and total phenol 1.08–1.36 mg GAE/g.
Pengaruh Penambahan Bubuk Kakao (Theobroma Cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Bodi Scrub I Gede Oka Harta Adinata; Sri Mulyani; Gusti Putu Ganda Putra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 3 No. 2 (2018): Oktober
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.2018.v03.i02.p06

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kakao dan suhu pemanasan terhadap karakteristik produk krim bodi scrub, serta menentukan persentase penambahan bubuk kakao dan suhu pemanasan yang terbaik untuk menghasilkan produk krim bodi scrub. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAKF) dua faktor dengan faktor pertama ialah persentase penambahan bubuk kakao dan faktor kedua ialah suhu pemanasan. Persentase penambahan bubuk kakao terdiri dari 5 taraf yaitu P0 (0%), P1 (3%), P2 (6%), P3 (9%), P4 (12%) serta variasi suhu pemanasan terdiri dari 2 taraf yaitu T1 (65oC) dan T2 (75oC). Dari sepuluh kombinasi perlakuan dikelompokkan menjadi 2, sehingga diperoleh 20 unit percobaan. Data dianalisis menggunakan One Way Anova. Apabila terdapat pengaruh perlakuan terhadap parameter yang diamati, dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan perlakuan yang menghasilkan krim bodi scrub terbaik ialah penambahan bubuk kakao 9% dan suhu pemanasan 65oC dengan karakteristik: viskositas 19.625 cp, diameter daya sebar 5,00 cm, rasio pemisahan krim F=1, pH 6,52, dan kandungan senyawa fenolik 15,21 mg GAE/g
Prospek Usaha Simplisia Kunyit (Curcuma domestica Val.) di Bali Ditinjau dari Analisis Finansial I Made Teguh Mahagiri; Sri Mulyani; Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): 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.2021.v09.01.p02

Abstract

Analysis of the financial aspects is a crucial thing in planning a business to determine the feasibility of the business. The research aims to: evaluating by financial the business of turmeric simplicia and determine the investment value of the business of turmeric simplicia. First, this study began with the identification and observation of problems to collects the datas then we have financial analysed with 5 criterias, there are Net Present Value (NPV), Net Benefit-Cost Ratio (Net B / C), Internal Rate of Return (IRR), Profitability (PR) and Payback Period (PP). The results showed that turmeric simplicia business is feasible to run with a Net Present Value result is Rp. 80.792.466 and Internal Rate of return is 13% and Payback Period for 1,95 years and B/C Ratio 1,22 with Profitability 2,16. Sensitivity tests show decreased and increased income of 2% and 3%, it means the business is still feasible. The investment for turmeric is Rp. 206.072.626 which from own capital is Rp. 164.858.101 and loans of Rp. 41.214.525.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.02.p03

Abstract

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.
Pengaruh Konsentrasi Liquor Kakao (Theobroma cacao L.) terhadap Karakteristik Krim Berbahan Aktif Ekstrak Kunyit dan Daun Asam Monica Rusiyantoro; Sri Mulyani; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): 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.2021.v09.02.p09

Abstract

The concentrations of cocoa liquor is an alternative to increase phenolic compounds and at the same time as a natural coloring agent in creams. This study aims to determine the effect of the concentration of the cocoa liquor on the characteristics of the cream with the active ingredient of turmeric and tamarind leaves and to determine the cocoa liquor concentration to produce the best characteristics of the cream with the active ingredient of turmeric and tamarind leaves. This study used a randomized block design with 6 levels of cocoa liquor concentration of 0%, 4%, 6%, 8%, 10%, and 12%. The variables observed were homogeneity, viscosity, pH, spreadability, separation ratio, adhesion, L*, a*, b* color test, and total phenol of the cream. The results showed that the treatment of cocoa liquor concentration had a very significant effect on pH, viscosity, adhesion, dispersion, L*, a*, b* color tes, total phenol test, and organoleptic color test. Meanwhile, the treatment of cocoa liquor concentration had a significant effect on the separation ratio of the cream with the active ingredient of turmeric and tamarind leaf. The results of this study indicate that the concentration of cocoa liquor as much as 4% produces a cream with the active ingredient of turmeric and tamarind leaves with the best characteristics that are homogeneous with pH 6.13, viscosity 15333cp and, adhesion 2.39sec, spreadability 7.18cm, separation ratio 0.95, color test values L * 15.39, the values of a * 11.55, the values of b * 13.92, with the organoleptic test for color preferences 5.1.
Pengaruh Konsentrasi Bubuk Kakao (Theobroma cacao L.) terhadap Karakteristik Krim Kunyit Daun Asam Dicki Cahya Putra Anggelo; Sri Mulyani; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
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.2021.v09.03.p01

Abstract

People are increasingly aware of the dangers of using harmful chemicals in cosmetics. One of the herbal ingredients that can be used in the manufacture of cosmetics is turmeric, tamarind leaves and cocoa powder which are applied in making creams. The purpose of this study was to know the effect of the concentration of cocoa powder on the characteristic of tumeric tamarind cream and to obtain the concentration of cocoa powder that produces cream of turmeric extract and tamarind leaves with the best characteristics.This study used a non-factorial randomized block design with 6 concentration levels of 0%, 3%, 6%, 9%, 12%, and 15%. The variables observed in the cream were homogenity, viscosity, pH, spreadability, separation ratio, adhesion, color intensity, and total phenol. The data were analyzed by Analysis of Variance, if the treatment had an effect, it was continued with Duncan's test. The results of this study showed that the concentration of cocoa powder in cream with active ingredients of turmeric and tamarind had a significant effect on viscosity, adhesion, spreadability, total phenol, cream brightness level (L*), but had no effect on pH, separation ratio and redness level ( a*) and the degree of yellowness (b*) of cream. The treatment of cocoa powder on sour cream turmeric leaves with a concentration of 9% met the criteria for the characteristics of the cream, namely: homogeneous cream, 5.43 to 4.46 cm spreadability, 6.78 to 9.05 second adhesion, pH 6, 36 to 6.46, a viscosity of 11,3 to 24,0, and a separation ratio of 1.
Co-Authors Alfina Via Azizah Aman Julianto Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Bambang Admadi H Bambang Admadi Harsojuwono Dicki Cahya Putra Anggelo Fitri Aprilia Pratiwi G. A. M. D. Teja Agustina G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati I Dewa Gede Yoga Priantara I Gede Oka Harta Adinata I Gusti Ayu Lani Triani I Gusti Ayu Sri Krsna Devi I Gusti Ayu Sri Krsna Devi I Ketut Satriawan I Made Teguh Mahagiri I Made Wawan Wijaya I Wayan Arnata I WAYAN WIADNYANA I.A.Made Indri Paramita Ida Ayu Adi Widari Ketut Satriawan Luh Putu Kirana Pratiwi Luh Putu Melia Dewi Luh Putu Widia Sri Mastini Luh Putu Wrasiati Lutfi Suhendra Monica Rusiyantoro Muhammad Ansori Mujahidah Mujahidah Mujahidah Nabila Ayu U. Cahyani Ni Kadek Riaminanti Ni Ketut Gitariastuti Ni Made Ria Oka Antari Ni Made Wartini Ni Made Wartini Ni Putu Suwariani Ni Wayan Anik Satria Dewi Ninik Indah Purwati Nur Arifin Nyoman Yudiarini Putu Julyantika Nica Dewi