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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Canrea Journal: Food Technology, Nutritions, and Culinary Journal International Journal of Economics, Business and Innovation Research

Ni Putu Suwariani

Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, Udayana University, Bukit Jimbaran, Badung-Bali 80361, Indonesia

Author-ID : 2929463

Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit (Curcuma domesticate Val.) 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

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. Keywords: cocoa butter, heating temperature, cream, turmeric

Studi Kelayakan Pembangunan Pabrik Krim Anti-Aging Berbahan Dasar Kunyit dan Daun Asam Alfajriyanti Rachman; I Ketut Satriawan; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Feasibility study for development of a factory is an analytical system that is used as a consideration for accepting or rejecting a planned business idea/project. Turmeric and tamarind leaves are potential as anti-aging skin. The feasibility study for the factory construction was carried out with 4 aspects, namely market aspects, technical aspects, management and human resources aspects, and financial aspects with an analysis period of 5 years. The results of the analysis are viewed from the market aspect, namely market segmentation with criteria for women aged 25 to 64 years and has a chance of 10.2%. Technical aspects, with the best factory location in Denpasar. Aspects of management and human resources, have an organizational structure with sufficient manpower. Financial aspects, NPV Rp 7,428,003,201, IRR 34.90%, BC Ratio of 1.28, PBP for 3 years 3 months, BEP units 105.752,74 and BEP price Rp 5.499.142.445 also sensitivity analysis shows that the anti-aging cream business of turmeric and tamarind leaves is still financially feasible if there is a decrease in production up to 10%.. Keywords : Feasibility, anti-aging cream, tumeric, tamarind leaves

Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin Putu Dwi Ariyanti Lestari; Luh Putu Wrasiati; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Rosella contains high levels of anthocyanin and can be used as a source of functional dyes. The making of functional dyes is carried out through the process of extraction and encapsulation. The aims of this study were to determine the effect of casein-maltodextrin encapsulation ratio on the encapsulation characteristics of rosella flower functional dye extract and determine the best encapsulation ratio of casein-maltodextrin in producing rosella functional dye extract encapsulates. Experiments in this study used a single factor randomized block design. These factors are the casein and maltodextrin ratio which consists of (maltodextrin), (1: 0.5), (1: 1), (1: 1.25), (1: 1.5), (1: 1.75), (1: 2.0), (1: 2.5) and (casein). The results showed that casein and maltodextrin comparison factors had a significant effect of yield, (P <0.01) on yield, total anthocyanin, surface anthocyanin level, encapsulation efficiency, solubility, brightness (L*), redness (a*), yellowish level (b*) but did not have a significant effect (P> 0.05) on water content. The comparison treatment between casein and maltodextrin 1: 0.5 is a treatment to produce encapsulate products of roselle flower functional dye extract with a yield of 42.86 percent, water content of 5.04 percent, surface anthocyanin total of 9.43 mg/g, surface anthocyanin level 1.66 mg/g, encapsulation efficiency 82.37 percent, solubility 45.84 percent, brightness level (L*) 60.86, redness level (a*) 25.64, yellowish level (b*) 29.61. Keywords: rosella (Hibiscus sabdariffa L.), extraction, casein, maltodextrin, encapsulation.

PERANAN KUNYIT ASAM SEBAGAI ANTIOKSIDAN PADA FOTOOKSIDASI MINYAK KEDELAI Komang Rumiarsa; Lutfi Suhendra; 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

Turmeric tamarind is known for its strong antioxidant synergism which has the potential as a singlet oxygen catcher due to the presence of bioactive compounds that are easily oxidized by singlet oxygen. The aims of this study is to determine the role of turmeric- tamarind extract (Curcuma domestica Val.-Tamarindus indica L.) as an antioxidant for erythrosine photosensitizer in soybean oil. Turmeric and tamarind are extracted using ethanol solution. The comparison of the turmeric tamarind extract used is 3: 2 with the total extract mixture concentration is 300 ppm. Photo-oxidation is determined by placing the soybean oil under fluorescent light 500, 1000, 1500, 2000, 2500, 3000 lux for 4 hours at room temperature. The ferithiocyanate method is used to measure peroxide figures for every hour. Descriptive one factor was used in analyzing the collected data. The results showed that the light intensity affected the damage of soybean oil containing 25 ppm erythrosine and turmeric-tamarind extract. Rapid damage of soybean oil that exposed to bright light is 18,5 time in comparation with dark conditions. Turmeric-tamarind extract has no activity as quenching singlet oxygen, but is effective as scaveging free radical. Keywords : Soybean oil, Curcuma domestica, Val.-Tamarindus indica L., singlet oksigen quenching, scavenging free radical

Kajian Terhadap Migrasi Plastik Hasil Induksi Panas pada Beberapa pH dan Jenis Asam Organik Gabriella Mutiara Haseama; I M. Mahaputra Wijaya; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

In Indonesian street food vendor, most of hot acidic food and drinks are served with plastic packaging and plastic cutlery. This research is aimed to study about the presence of plastic’s component migration as a result of heat induction in the presence of various pHs and organic acid, and to identify the types of migrated plastic components through its functional groups. In this research, the samples were 10 plastic packaging and cutlery made from LDPE, HDPE, PP, PE, and PS plastic. Acetic acid, citric acid, and lactic acid and three levels of pH which were pH 4, 5, and 6. Temperatures of 80 and 100 ? were used as representation of food and drinks served warm. Each samples were conditioned in each organic acids solutions with different pH (pH 4, 5, and 6) and thermal treatments were carried out for 1 hour in each temperature. The plastic migrations were detected using UV-Visible spectroscopy, followed by FTIR spectroscopy to identify functional groups of the migrated plastic components, followed by prediction of the migrated compound. The results suggested that plastic component migration were detected in all samples, and using lactic acid pH 4, 5, and 6 an antistatic diethanolamides was ruled plausible released from white plastic glass sample. Keywords : plastic migration, organic acids, pH, spectroscopy, temperature.

Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta Luh Gede Mening Lestari; Nyoman Semadi Antara; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm. Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.

Fermentasi Produksi Asam Sitrat menggunakan Aspergillus Niger ATCC 16404 dengan Substrat Hidrolisat Cair Limbah Padat Industri Brem Gede Asstaradi Kusuma; Nyoman Semadi Antara; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Dregs of solid waste brem industry contained 12 percent of sugar and 10,8 percent of starch. Component contained in the dregs are expected to produce citric acid. The aims of this study were to determine the effect of static cultivation on the production of citric acid from liquid hydrolyzate brem waste by using Aspergillus niger. The experimental design used in this study was a simple randomized block design (RAK), which the static cultivations (0, 1, 2, 3 days) as a treatment. The results showed that the static cultivation treatment significantly affected the level of acidity (pH), total soluble solids, biomass, reducing sugar, calcium citrate, citric acid and yield. The static cultivation for 1 day was the best treatment to produce Ca-citrate which the production level was 3,84 ± 0,05 g/L. By the stoichiometry method the citric acid production could be calculated, which equal to 2,12 ± 0,03 g/L. Keywords: Aspergillus niger, dregs of brem, static cultivation, Ca-citrate, citric acid

UJI EFEKTIVITAS HAND SANITIZER GEL ORGANIK BERBAHAN DASAR ARAK BALI TERHADAP Staphylococcus aureus Sekar Jasmine. P. A; I. M. Mahaputra Wijaya; Ni P. Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 2 (2022): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Hand sanitizer berbahan dasar alkohol menjadi kebutuhan penting di tengah pandemi COVID-19 untuk menjaga kebersihan tangan karena memiliki kapabilitas dalam membunuh mikroba. Masyarakat mulai berinisiatif dengan membuat hand sanitizer sendiri untuk memenuhi kebutuhan mengacu pada standar pembuatan formula oleh World Health Organization (WHO) menggunakan etanol sebagai bahan baku utama sehingga menciptakan kelangkaan dan mendorong kenaikan harga. Etanol mulai sulit ditemukan di pasaran dan harganya cukup mahal. Penelitian ini bertujuan untuk memanfaatkan produk minuman beralkohol asli Bali yang dikenal dengan nama Arak Bali sebagai bahan baku alternatif etanol untuk pembuatan formula hand sanitizer gel organik (HS-OAB) sesuai SNI 2588:2017 dan untuk mengetahui efektivitas dalam membunuh bakteri dan kapang/khamir serta efektivitas dalam menghambat bakteri Staphylococcus aureus yang kerap ditemukan di telapak tangan manusia. Pengujian dilakukan dengan menggunakan Uji Cemaran Mikroba, Uji Efektivitas Eliminasi Total Mikroba, dan Uji Efektivitas Daya Hambat Bakteri Metode Difusi Cakram. Hasil penelitian menunjukkan bahwa penggunaan HS-OAB lebih efektif karena memiliki kapabilitas daya hambat lebih besar dengan selisih rata-rata diameter daya hambat sebesar 9,89 mm dan nilai eliminasi total mikroba mencapai lima kali lipat lebih besar dibandingkan dengan hand sanitizer gel komersil sebagai kontrol.

Effect of yeast concentration and fermentation time on the characteristics of tuak from coconut sap Ida Bagus Wayan Gunam; Thobie E. B Kaban; Ni Putu Suwariani
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.599

Tuak is a traditional fermented drink made from the sap of the Palmae family that is favored by rural communities. The quality of tuak varies greatly and depends on the type of microbe that contaminates the sap raw material. This research aimed to get the best yeast concentration and fermentation time, to get the best characteristics of tuak from coconut sap. The first factor was yeast concentration (0, 2, 4, 6, and 8%). The second factor was fermentation time (24, 48, 72, 96, and 120 hours). The research was grouped based on the processing time and got 50 units of the samples. The experiment was carried out at room temperature (± 30°C). The parameter of this research was sensory evaluation test, alcohol content, pH, total dissolved solids, and total sugar. The data of this research were analyzed with analysis of variance, followed by the Duncan’s test. The results showed that yeast concentration 4% w/v and fermentation time of 72 hours produced the best characteristics of tuak from coconut sap with the characteristics of sensory test for the alcohol flavor was between like to really like (4.30), the sour flavour was neutral to like (3.59), the sweet flavour was like to really like (4.85), and overall acceptance was like to really like (4.95) with alcohol content (9.38%), pH (4.2), total dissolved solids (7.52 mg/L) and total sugar (1.54%). The addition of starter culture can speed up the fermentation process and at the same time improve the quality of tuak from coconut sap.

DETERMINATION OF FERMENTATION LENGTH AND INITIAL pH OF MEDIA IN PRODUCING ETHANOL BY BM1-CP14 Ida Ayu Somya Iswari Pranidhani; I Made Mahaputra Wijaya; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): 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.2022.v10.i04.p12

This study aims to determine the optimum duration of fermentation and the best initial pH of the growth medium BM1-CP14 isolates in order to producing ethanol. In this study, 5 treatments of fermentation time (2, 4, 6, 8 and 10 days) combined with 3 initial pH treatments of the fermentation medium (4, 5, and 6) were conducted. This research was carried out in several step, namely cell rejuvenation, propagation of BM1-CP14 isolates, fermentation, distillation, and calculation of total ethanol. The best fermentation duration was found to be 10 days with difference of total dissolved solid 1.07 (?%brix) yielded total ethanol of 5.08 mL. In the initial pH treatment, the media produced total ethanol at pH 4 of 5.15 mL, pH 5 of 5.17 mL and pH 6 of 5.16 mL. The pH treatment of BM1-CP14 bacteria was found to have no effect due to the total ethanol produced was almost similar.

Co-Authors Alfajriyanti Rachman Amna Hartiati Bambang Admadi Harsojuwono Bambang Admadi Hasojuwono Dewi Pujawati Enjelitha Girsang G.P. Ganda Putra Gabriella Mutiara Haseama Gede Asstaradi Kusuma I Gede Yogi Wikrama Yuda I Ketut Satriawan I M. Mahaputra Wijaya I Made Andre Cucumandalin I Made Mahaputra Wijaya I Made Mahaputra Wijaya I W.G. SEDANA YOGA I. M. Mahaputra Wijaya Ida Ayu Somya Iswari Pranidhani Ida Bagus Wayan Gunam Ignatia Karolina Sarito Komang Rumiarsa Lidia Evifani Lidia Br Sitepu Luh Gede Mening Lestari Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Manik, Roulina Michael Jordi Theofanny Nabila Ayu U. Cahyani Ni Made Dewi Indriyani Ni Made Mega Suasti Rahayu Ni Made Wartini NYOMAN SEMADI ANTARA Putu Dwi Ariyanti Lestari Reksi Julnigo Haloho Riwina Bibina Br Sinulingga Sekar Jasmine. P. A Sixtania Ijo Magho Sri Mulyani Thisia Anggraeni Pribadi Thobie E. B Kaban Timothy Ich Sudanton Sitorus

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