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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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Mempelajari Laju Kerusakan Krim Kunyit - Lidah Buaya (Curcuma domestica Val. - Aloe vera) pada Berbagai Konsentrasi Phenoxyethanol selama Penyimpanan Alfina Via Azizah; 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.p11

Abstract

This study aimed to: 1) Determine the effect of phenoxyethanol concentrations as a preservative of turmeric Aloe vera cream. 2) Determine the right phenoxyethanol concentration to produce turmeric-Aloe vera cream with a longer self life and fulfil the requirement of SNI. This study used a Simple Linier Regression. The concentration of phenoxyethanol treatment consisted of 6 levels, namely 0% ; 0,2% ; 0,4% ; 0,6% ; 0,8% and 1%. Each treatment was repeated 3 times, so that 18 experimental units were obtained. The data was analysed using linier regression to showed the damage rate of turmeric-Aloe vera cream during storage. The variables observed in turmeric-Aloe vera cream are homogeneous, pH, specific gravity, viscosity, total phenol, total plate count, and yeast fungus score. The results of the study showed that the best concentrations of phenoxyethanol is 1% : homogeneous, pH 5, specific gravity 1,00130 g/cm3, viscosity 10400 cps, total phenol 6,33176 mg GAE/g, ALT 0 koloni/g dan AKK 0 koloni/g and also that is able to keep the physical properties of turmeric-Aloe vera cream in 41-53 weeks and can inhibits microbial growth until 6 weeks.
Analisis Usaha Agroindustri Minuman Tradisional Kunyit Asam di Paon Jamu (Curcuma domestica Val. – Tamarindus indica L.) Luh Putu Melia Dewi; Sri Mulyani; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p02

Abstract

Paon Jamu traditional beverage business is one of the traditional beverage businesses in the Tanjung Benoa area. Judging from the development of his business, Paon Jamu is one of the businesses that have just been established including many similar traditional beverage businesses. This study aims to determine the financial feasibility of the tamarind turmeric beverage business, determine the added value generated, determine the feasibility of a tamarind turmeric beverage business if there is an increase in operational costs and a decrease in revenue using a sensitivity analysis. Tamarind turmeric beverage business is feasible to run, the Net Present Value result is Rp. 6.144.470 for 300 ml packaging. Internal Rate of Return of 13% for 300 ml packaging and 14% indicates that the rate of return is greater than the specified bank interest rate. Payback Period for 2 years 5 months for 300 ml packaging. The B / C ratio is 1,42 for 300 ml packages. The added value of the business of turmeric acid is the added value obtained is Rp. 49.416 for a 300 ml package with a ratio of 47% The sensitivity analysis scenario shows that 300 ml package is sensitive to a 3 and 4% reduction in income in scenario II and III
Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera L.) dan Suhu Proses Pemanasan terhadap Karakteristik Body Scrub Ni Ketut Gitariastuti; Sri Mulyani; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p03

Abstract

Body scrub is a product that works to remove dead skin cells and open pores so the skin becomes brighter and whiter. This study aims to determine the effect of the moringa leaf powder addition and heating process temperature on the characteristics of body scrub and determine the percentage of the addition of moringa leaf powder and the best heating process temperature to produce a body scrub. This study uses a randomized block design with two factors. The first factor is the percentage addition of moringa leaf powder and the second factor is the temperature of the heating process. The first factor consists of 3 levels namely 4, 5 and 6% while the second factor consists of 2 levels namely 65oC and 70oC. The results of the study at the 6th week of storage showed that the addition of moringa leaf powder affected viscosity, spreadability power and adhesion power but did not affect the pH and overall acceptance of the body scrub. The temperature of the heating process does not affect the pH, viscosity, spreadability power, adhesion power and overall acceptance of the body scrub. Addition of 4% of moringa leaf powder and 65oC of the heating process temperature was the best treatment for body scrub with characteristics at the 6th week of storage as follows: pH 4.8, viscosity 10307 cp, spreadability power 5.2 cm, adhesion power 36.75 seconds and separation ratio = 1.
Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit Nabila Ayu U. Cahyani; Sri Mulyani; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p05

Abstract

Cream is a solid preparation in the form of an emulsion containing no less than 60% water. This study aims to determine the effect of cocoa butter substitution and process temperature on the characteristics of turmeric extract cream and determine the substitution of cocoa fat and process temperature to produce the best turmeric extract cream characteristics. This research uses factorial randomized block design. The first factor is the addition of cocoa butter which consists of 5 levels which is equal to 0g; 2.5g; 5g; 7.5g and 10g, and the second factor is the application of heating temperature which consists of two levels, 65oC and 70oC to produce 10 treatment combinations and grouped into two groups so that 20 experimental units are obtained. The parameters observed were homogeneity, pH, viscosity, dispersion, adhesion, separation ratio, total phenolic compounds, overall acceptance of the cream. the best treatment is determined by the effectiveness index. The results of the study stated that the treatment of cocoa butter substitution affected the pH, viscosity, spreadability, adhesion, separation ratio, total phenolic and acceptance test of cream preference and heating temperature had an effect on total phenolic cream. Process temperature has a significant effect on total phenolic cream. The treatment of cocoa butter and heating temperature have a very significant effect on the acceptance of the cream. The treatment of substitution of cocoa fat as much as 0% at a temperature of 70oC heating process produces the best treatment with the following characteristics: 7800 cp viscosity, 6.3 cm diameter dispersion, separation ratio = 1, pH 6.40 and total phenolic 6.95 mg GAE / g.
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