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

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Karakteristik Bubuk Kulit Buah Kakao (Theobroma cacao L.) Sebagai Sumber Antioksidan Pada Variasi Suhu Dan Lama Pengeringan Menggunakan Oven Dryer Enjelitha Girsang; Gusti Putu Ganda Putra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p11

Abstract

Cocoa pod husk is the largest by-product of cocoa processing, which is equal to 75% w/w. Cocoa pod husk contains phenolic compounds that have the potential to be a source of natural antioxidants that can be obtained through the extraction process, but need to be dried first before being extracted. This research was conducted to determine the effect of temperature and drying time and their interactions using an oven on the characteristics of cocoa pod powder (Theobroma cacao L.) and to obtain the best combination of temperature and drying time to maintain the characteristics of cocoa pod powder as a source of antioxidants. The experimental design used in this research was a factorial randomized block design consisting of two factors and grouped into two groups based on the time of implementation. The first factor is the drying temperature which consists of three levels, namely 60?, 70? and 80?. The second factor is the drying time which consists of three levels, namely 4, 6, and 8 hours. The data were analyzed by analysis of variance and continued with the Tukey test. The results showed that temperature and drying time and their interactions had a very significant effect on moisture content, yield, total phenols, total flavonoids, and antioxidant capacity of cocoa pods. Based on the effectiveness index test, it was obtained that the best treatment combination was drying at 60? and drying time of 8 hours with characteristics of water content 7.60%, yield 14.89%, total phenol 47.51 mgGAE/g, total flavonoids. 25.39 mgQE/g, and antioxidant capacity of 20.80 mgGAEAC/g. Keywords: antioxidant, cocoa pod husk, drying time, temperature Kulit buah kakao merupakan hasil samping terbesar dari pengolahan kakao yang jumlahnya mencapai 75% b/b. Kulit buah kakao mengandung senyawa fenolik yang berpotensi sebagai sumber antioksidan alami yang dapat diperoleh melalui proses ekstraksi, akan tetapi perlu dikeringkan terlebih dahulu sebelum diekstrak. Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama pengeringan serta interaksinya menggunakan oven terhadap karakteristik bubuk kulit buah kakao (Theobroma cacao L.) serta menentukan kombinasi suhu dan lama pengeringan terbaik untuk mempertahankan karakteristik bubuk kulit buah kakao sebagai sumber antioksidan. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Kelompok faktorial yang terdiri dari dua faktor dan dikelompokkan menjadi dua kelompok berdasarkan waktu pelaksanaannya. Faktor pertama adalah suhu pengeringan yang terdiri dari tiga taraf yaitu 60?, 70?, dan 80?. Faktor kedua adalah lama pengeringan yang terdiri dari tiga taraf yaitu 4, 6, dan 8 jam. Data dianalisis dengan analisis variansi dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa suhu dan lama pengeringan serta interaksinya berpengaruh sangat nyata terhadap kadar air, rendemen, total fenol, total flavonoid, dan kapasitas antioksidan bubuk kulit buah kakao. Berdasarkan uji indeks efektivitas diperoleh kombinasi perlakuan terbaik adalah pengeringan pada suhu 60? dan lama pengeringan 8 jam dengan karakteristik kadar air 7,60%, rendemen sebesar 14,89%, total fenol sebesar 47,51 mgGAE/g, total flavonoid sebesar 25,39 mgQE/g, dan kapasitas antioksidan sebesar 20,80 mgGAEAC/g. Kata kunci: antioksidan, kulit buah kakao, lama pengeringan, suhu pengeringan
Analisis dan Strategi Mitigasi Risiko Repacking Stroberi Frozen Di Bali Food Industri Lidia Evifani Lidia Br Sitepu; Cokorda Anom Bayu Sadyasmara; Ni Putu Suwariani
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.p11

Abstract

Frozen strawberries are one of the innovations that can make it easier for consumers to consume fruit. One of the important things to consider in producing frozen strawberries is packaging. This purpose of this research is to identify risk, analyzes risk priorities, and formulate alternative strategies and determine the priority strategies that can be applied to minimize the risk in repacking frozen strawberries at Bali Food Industri. The methods used in this research were the Failure Mode and Effect Analysis (FMEA) method and Analytical Hierarchy Process (AHP). The FMEA method is used to asses and determine risk priorities, while the AHP method is used to determine the priority of risk mitigation strategies. The first step is to identify risks using the interview method and produce 15 risks which are divided into 4 risk factors, namely: receiving, storage, repacking, and deliveries. The second stage are the result from risk assessment and determination of risk priorities using the FMEA method will then be selected were the risk that have a high Risk Priority Number (RPN), namely the risk of soft frozen strawberry texture (130,78), power outage (209,25), there are white strawberries and foreign bodies are missed (168,33), and delivery vehicles have problems (196,17). Last is determination priority strategies that can be used to minimize risk, namely on receiving risk factors is to make incoming formulir (0,517), while in the power outage risk factor is to stabilize the power supply (0,511). Priority strategy of the repacking risk factor is SOP improvement (0,513), and the last strategy in delivery risk factor is to improve performance control and maintenance of vehicles on a regular basis (0,062). Keywords : risk, mitigation, Failure Mode and Effect Analysis, frozen strawberries. Stroberi frozen merupakan salah satu inovasi yang dapat memudahkan konsumen dalam mengonsumsi buah. Beberapa hal penting yang perlu diperhatikan dalam pengelolaan stroberi frozen adalah suhu, warna, dan tekstur. Penelitian ini bertujuan untuk mengidentifikasi risiko, menganalisis tingkat prioritas risiko, dan menyusun rumusan alternatif strategi serta menentukan prioritas strategi yang dapat diterapkan untuk meminimalkan risiko repacking stroberi frozen di Bali Food Industri. Metode yang digunakan pada penelitian ini adalah metode Failure Mode and Effect Analysis (FMEA) dan Analytical Hierarchy Process (AHP). Metode FMEA digunakan untuk menilai dan menentukan prioritas risiko, sedangkan metode AHP digunakan untuk menentukan prioritas strategi mitigasi risiko. Penelitian ini terdiri dari beberapa tahapan. Pada tahap pertama dilakukan identifikasi risiko menggunakan metode wawancara kepada responden dan observasi langsung pada proses repacking stroberi frozen di Bali Food Industri. Tahap kedua adalah analisis penilaian risiko dan penentuan prioritas risiko menggunakan metode FMEA kemudian dilakukan perhitungan Risk Priority Number (RPN) untuk mengetahui urutan prioritas risiko. Tahap terakhir adalah analisis perumusan alternatif strategi dan penentuan prioritas strategi mitigasi risiko menggunakan metode AHP. Identifikasi risiko menghasilkan 15 risiko yang terbagi menjadi 4 faktor risiko, yaitu: penerimaan stroberi frozen, penyimpanan, pengemasan, dan pengiriman. Pada penilaian risiko dan penentuan prioritas risiko hasil yang diperoleh yaitu risiko tekstur stroberi frozen lembek (130,78), listrik padam (209,25), terdapat stroberi yang putih dan benda asing yang terlewatkan (168,33), dan kendaraan bermasalah (196,17). Kemudian pada penentuan strategi prioritas menggunakan metode AHP hasil yang diperoleh yaitu pada faktor risiko penerimaan bahan baku adalah memastikan suhu penerimaan stroberi frozen dan form penerimaan/penolakan barang (0,517), sedangkan faktor risiko penyimpanan adalah menstabilkan aliran listrik (0,511). Pada strategi faktor risiko pengemasan adalah melakukan double chacking oleh tim QC (0,513), dan yang terakhir strategi faktor risiko pada pengiriman adalah melakukan pemeliharaan mesin kendaraan (0,622). Kata kunci : risiko, mitigasi risiko, Failure Mode and Effect Analysis, stroberi frozen
Karakteristik Enkapsulat Ekstrak Bunga Telang (Clitoria ternatea L.) pada Perlakuan Perbandingan Kasein dan Maltodekstrin I Made Andre Cucumandalin; Luh Putu Wrasiati; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): 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.2024.v12.i01.p05

Abstract

Butterfly pea flowers can be used as a natural dye because they contain anthocyanin pigments. Butterfly flower color compounds can be obtained by extraction and further processing into encapsulated powder. The purpose of this research was to determine the effect of the comparison of maltodextrin and casein encapsulant materials at various concentrations on the encapsulate characteristics of the functional coloring extract of butterfly pea flower (Clitoria ternatea L.) and to determine the best ratio of casein and maltodextrin in producing encapsulates of butterfly pea flower extract (Clitoria ternatea L.) . This research used a randomized block design with a comparison treatment of casein and maltodextrin consisting of 9 levels, (0:1), (1: 0.5), (1: 1), (1: 1.25), (1: 1 .5), (1:1.75), (1:2.0), (1:2.5) and (1:0). The research results showed that the comparison treatment of casein and maltodextrin had a very significant effect on yield, water content, solubility, brightness level (L), redness level (a*), yellowness level (b*), and IC50 antioxidant activity. The best treatment in producing an encapsulant of butterfly pea flower coloring extract is the ratio of casein and maltodextrin (1:1.75) with yield characteristics of 95.98%, solubility 70.52%, water content 6.86%, antioxidant activity IC50 1004.11 ppm, brightness level (L*) 32.66, redness level (a*) 7.26, and yellowness level (b*) 15.27. Keywords : Clitoria ternatea L., encapsulation, casein, maltodextrin Bunga telang dapat dijadikan sebagai pewarna alami karena mengandung pigmen antosianin. Senyawa warna bunga telang dapat diperoleh dengan cara ekstraksi dan diproses lebih lanjut menjadi bubuk enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbandingan bahan enkapsulat maltodekstrin dan kasein pada berbagai konsentrasi terhadap karakteristik enkapsulat ekstrak pewarna fungsional bunga telang (Clitoria ternatea L.) dan menentukan perbandingan kasein dan maltodekstrin terbaik dalam menghasilkan enkapsulat ekstrak bunga telang (Clitoria ternatea L.). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan perbandingan kasein dan maltodekstrin yang terdiri dari 9 taraf yaitu (0:1), (1: 0,5), (1: 1), (1: 1,25), (1: 1,5), (1:1,75), (1:2,0), (1:2,5) dan (1:0). Hasil penelitian menunjukkan bahwa perlakuan perbandingan kasein dan maltodekstrin berpengaruh sangat nyata terhadap rendemen, kadar air, kelarutan, tingkat kecerahan (L), tingkat kemerahan (a*), tingkat kekuningan (b*), dan aktivitas antioksidan IC50. Perlakuan terbaik dalam menghasilkan enkapsulat ekstrak pewarna bunga telang adalah pada perbandingan kasein dan maltodekstrin (1:1,75) dengan karakteristik rendemen 95,98%, tingkat kelarutan 70,52%, kadar air 6,86%, aktivitas antioksidan IC50 1004,11 ppm, tingkat kecerahan (L*) 32,66, tingkat kemerahan (a*) 7,26, dan tingkat kekuningan (b*) 15,27. Kata kunci : Clitoria ternatea L., enkapsulasi, kasein, maltodekstrin
Karakteristik Bubuk Daun Singkong (Manihot esculenta Crantz) Pada Perlakuan Suhu Dan Lama Blansir Sixtania Ijo Magho; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): 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.2024.v12.i01.p11

Abstract

Cassava leaves (Manihot esculenta Crantz) is one of the leaves that has Chlorophyll content which acts as a pigment that gives green color, most of which are found in the thylakoid membranes of chloroplasts. This research aims to investigate the effect of blanching on the characteristics of cassava leaf powder and determine the best treatment of the blanching temperature and duration of blanching to produce powdered purple globe amaranth flowers. This research used factorial randomized block design with 2 factor experiments. The first factor was the blanching temperature consists of 3 levels: 70, 80, and 90?C. The second factor was duration of blanching consists of 3 levels: 1, 3, 5 minutes each treatments was carried out 2 times and obtained 18 experimental units. The obtained data were analyzed by analysis of variance. The observed variables are water content, total chloropyll, chloropyll a, chloropyll b, antioxidant capacity and color intensity (L, a*, b*). The blanching temperature dan duration of blanching had a significant effect on are water content, total chloropyll, chloropyll a, chloropyll b, brightness level (L*), redness level (a*), and yellowish level (b*), but had no effect antioxidant. While interaction between two treatments had no significant effect for all variables. Based on the best, the effectiveness index to produce the best treatment is blanching temperature 800C dan duration of blanching 1 minutes with characteristics of a water content 13,68%, total chloropyll 9,33%, chloropyll a 6,96%; chloropyll b 2,14%; antioxidant capacity 266,86 mg GAEAC/g, brightness level (L*) 49,15, redness level (a*) -4,80 dan yellowish level (b*) 7,75. Key words: Manihot esculenta Crantz, blanching, chlorophyll, natural dye Daun singkong (Manihot esculenta Crantz) merupakan salah satu daun yang memiliki kandungan klorofil yang berperan sebagai pigmen pemberi warna hijau, yang sebagian besar ditemukan dalam membran tilakoid kloroplas. Penelitian ini bertujuan untuk mengetahui suhu dan lama blansir terhadap karakteristik bubuk daun singkong dan menentukan suhu dan lama blansir terbaik untuk menghasilkan bubuk daun singkong. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 faktor. Faktor pertama yakni suhu blansir yang terdiri atas 3 taraf yaitu 70?C, 80?C, 90?C dan faktor kedua yaitu lama blansir yang terdiri atas 3 taraf yaitu 1, 3, 5 menit. Masing-masing perlakuan dilakukan 2 kali dan diperoleh 18 satuan percobaan. Data yang diperoleh dianalisis dengan analisis variansi. Variabel yang diamati meliputi kadar air, kadar total klorofil, klorofil a, klorofil b, kapasitas antioksidan dan intesitas warna (L, a*, b*). Perlakuan suhu dan lama blansir berpengaruh terhadap kadar air, kadar total klorofil, klorofil a, klorofil b, tingkat kecerahan (L*), tingkat kemerahan (a*) dan tingkat kekuningan (b*), namun tidak berpengaruh pada kapasitas antioksidan. Sedangkan interaksi kedua perlakuan berpengaruh tidak nyata terhadap semua variabel. Berdasarkan uji indeks efektifitas karakteristik terbaik pewarna alami bubuk daun singkong dihasilkan dengan perlakuan suhu 800C dan lama blansir 1 menit yaitu dengan karakteristik kadar air 13,68%, total klolrofil 9,33%, klorofil a 6,96%; klorofil b 2,14%; kapasitas antioksidan 266,86 mg GAEAC/g, tingkat kecerahan (L*) 49,15, tingkat kemerahan (a*) -4,80 dan tingkat kekuningan (b*) 7,75. Kata kunci: Manihot esculenta Crantz, Blansir, Kadar Klorofil, Pewarna Alami
Karakteristik Konsentrasi dan Lama Perendaman Mikroemulsi Minyak Atsiri Serai Wangi (Cynbopogon nardus) Terhadap Umur Simpan Cabai Merah Keriting (Capscium annum L.) Riwina Bibina Br Sinulingga; Lutfi Suhendra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): 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.2024.v12.i01.p03

Abstract

Curly red chilies (Capsicum annum L.) are a horticultural commodity that has high economic value. Curly red chilies have a relatively short shelf life, are easily damaged and rot quickly because they have an average water content of 90.81%. One alternative to extend the shelf life and maintain the quality of curly red chilies is by soaking them in a microemulsion of lemongrass essential oil. This research aims to determine the effect and determine the concentration and duration of reducing lemongrass essential oil microemulsion on the shelf life of curly red chilies. This research used a factorial randomized block design (RBD) consisting of 2 factors. The first factor is the concentration of lemongrass essential oil microemulsion, namely: 0%, 0.3%, 0.6% and 0.9% and the second factor is the soaking time for curly red chilies in lemongrass essential oil microemulsion which is divided into 3 times, namely: immersion for 5, 10 and 15 minutes. The variables observed included color intensity, water content, loss weight and vitamin C content. The results showed that the soaking time and microemulsion concentration of citronella essential oil influenced the color intensity, water content, loss weight and vitamin C levels of curly red chilies over time. time storage. Treatment with a soaking time of 5 minutes with a concentration of 0.9% was the best treatment for color intensity of 17.53 ± 2.28. Meanwhile, the treatment with a soaking time of 10 minutes with distilled water (0%) was the best treatment with brightness color intensity parameters of 24.97 ± 0.94 and weight loss parameters of 46.9 ± 0.27. Treatment with a soaking time of 10 minutes with a concentration of (0.6%) was the best treatment for reddish color intensity parameters of 11.83 ± 0.81 and Vit C parameters of 35.75 ± 9.69 and water content of 11.63 ± 6.83. Key words: Curly Red Chilies, Microemulsion, Citronella Oil Cabai merah keriting (Capsicum annum L.) merupakan komoditas hortikultura yang mempunyai nilai ekonomis tinggi, Cabai merah keriting mempunyai masa simpan yang relatif cukup singkat, mudah rusak dan cepat membusukkarena memiliki kadar air rata-rata sebesar 90,81%. Salah satu alternatif memperpanjang umur simpan dan mempertahankan kualitas dari cabai merah keriting yaitu dengan teknik perendaman dalam mikroemulsi minyak atsiri serai. Penelitian ini bertujuan untuk mengetahui pengaruh serta menentukan konsentrasi dan lama peredaman mikroemulsi minyak atsiri serai terhadap umur simpan cabai merah keriting. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 faktor. Faktor pertama yakni konsentrasi mikroemulsi minyak atsiri serai yaitu: 0%, 0,3%, 0,6% dan 0,9% dan faktor kedua yaitu lama perendaman cabai merah keriting dalam mikroemulsi minyak atsiri serai yang terbagi menjadi 3 waktu yaitu: pencelupan selama 5, 10 dan 15 menit. Variabel yang diamati meliputi intesitas warna, kadar air, susut bobot dan kadar vitamin C. Hasil penelitian menunjukkan bahwa lama perendaman dan konsentrasi mikroemulsi minyak atsiri serai wangi berpengaruh terhadap nilai intensitas warna, kadar air, susut bobot, dan kadar vitamin C cabai merah keriting selama masa penyimpanan. Perlakuan dengan lama perendaman 5 menit dengan konsentrasi 0,9% menjadi perlakuan terbaik terhadap intensitas warna kekuningan 17,53±2,28. Sedangkan perlakuan dengan lama perendaman 10 menit dengan akuades (0%) menjadi perlakuan terbaik pada parameter intensitas warna kecerahan 24,97±0,94 dan parameter susut bobot 46,9±0,27. Perlakuan dengan lama perendaman 10 menit dengan konsentrasi (0,6%) menjadi perlakuan terbaik terhadap parameter intensitas warna kemerahan 11,83±0,81 dan parameter Vit C 35,75±9,69 dan kadar air 11,63±6,83. Kata kunci: Cabai Merah Keriting, Mikroemulsi, Minyak Sereh Wangi
Risk Analysis and Mitigation in the Coffee Supply Chain (Case Study: XYZ MSME, Klungkung) Manik, Roulina; I Wayan Gede Sedana Yoga; Ni Putu Suwariani
International Journal of Economics, Business and Innovation Research Vol. 4 No. 06 (2025): October- November, International Journal of Economics, Business and Innovation
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v4i06.2466

Abstract

XYZ is one of the coffee processing MSMEs located in Klungkung Regency, Bali. In carrying out its operations, this MSME encounters several problems, one of which is the lack of green bean raw materials. This condition has the potential to cause production targets to not be achieved, so that consumer demand cannot be met. This problem can cause losses for MSME, so efforts are needed to anticipate and reduce the risks that occur due to the lack of raw materials. This study aims to identify risk events and risk sources, as well as to design mitigation strategies to minimize the impact of risks on the supply chain at XYZ MSME. The HOR method consists of two phases. Identifying risk events and sources is done in HOR phase 1, and designing mitigation solutions for priority risk agents is done in HOR phase 2. According to the study's findings, there are 56 risk agents and 31 risk events, with 23 risk agents prioritized according to their Aggregate Risk Potential (ARP) value. Furthermore, 17 mitigation strategies were designed to reduce risk, and nine of these strategies were selected as the top priorities in risk management. These priority strategies include setting quality standards for green bean suppliers, implementing a strict penalty or price discount system, providing a buffer stock of raw materials, implementing a safety stock system for raw materials, adding potential suppliers from different locations, improving supplier selection and evaluation, establishing cooperation contracts for a specific period of time, with setting price standards, preparing new suppliers, and forming a Quality Control (QC) team.
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