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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Sri Mulyani
Dosen Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unud
Agriculture, Biological Sciences & Forestry

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EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI Freddy Marthin Putra Simangunsong; Sri Mulyani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (522.045 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p02

Abstract

This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had an effect on the spread, viscosity, adhesiveness, pH of cream at 6 weeks, but had no effect on antioxidant activity. During the storage of the cream remains homogeneous and does increase the separation of cream (F = 1), there is an increase in dissolved power and pH but the adhesion, viscosity, and antioxidant activity decreases. The best results are the first formulation (F1) characteristics: homogeneous creams and no separation (F = 1), 4,08 cm spread, 40.758 cp viscosity, 16.2 seconds adhesiveness, IC50 antioxidant activity: 48.39 ?g / mL and pH 8.17. Keywords: turmeric extract, stability, cream, formulation, antioxidants, IC50
HUBUNGAN LAMA SIMPAN DENGAN KARAKTERISTIK MUTU PADA BEBERAPA FORMULASI KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) Anita Natalie; Sri Mulyani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (883.392 KB)

Abstract

The purpose of this research were to know the relation of shelf life with the characteristics cream of turmeric extract (Curcuma domestica Val.) from some formulations and to determine the formulation which has the quality characteristics of cream of turmeric extract (Curcuma domestica Val.) that have fullfilled the standard. This research consist 4 formulations which each formulation was repeated 2 times and observed every week for 5 weeks. The observed data were analyzed by using regression and correlation analysis. Observation parameters: homogenity, separation ratio, dispersive power, adhesion, pH, viscosity, total microbial. The regression for 5 weeks of all formulations on the viscosity characteristics ranged from 0.4167 - 0.9527, dispersive power ranged from 0.8679 - 0.9913, adhesiveness ranged from 0.8386 - 0.9662 and the pH ranged from 0 , 3421 - 0.9774. All formulations have fullfilled the SNI standards of cream homogenity, separation ratio, viscosity, Permenkes standards are the characteristics of active substances and preservatives and have fullfilled the Perkabpomri standard is the total characteristics of microbial, with the best formulation is the formulation 1. Characteristics of cream extract of turmeric produced is homogeneous, no separation, no microbial, dispersive power 5.2 - 6 cm, viscosity 28,000 - 43,000 cP, adhesiveness 5,48 - 15,12 s, pH 7,64 - 8,1. Keywords: cream of turmeric extract, characteristic of cream, formulation, regression
ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK KOPI DAN KUALITAS PELAYANAN MENGGUNAKAN METODE IMPORTANCE PERFOMANCE ANALYSIS (Studi Kasus Di Geo Coffee) Putu Anggi Ranitaswari; Sri Mulyani; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (406.941 KB) | DOI: 10.24843/JRMA.2018.v06.i02.p06

Abstract

This study aims to determine the attributes that are considered important by consumers in order to achieve customer satisfaction, know the level of satisfaction or level of consumer suitability of products and services in Geo Coffee, and determine the attributes that need to get priority from the company to be improved in order to achieve customer satisfaction . This research was conducted at Geo Coffee. The sample used was 91 respondents using epurposive sampling method. Data were obtained by distributing questionnaires and correspondents directly. This research uses Importance Performance Analysis method. The result of this research shows that attribute with highest level of consumer satisfaction for product quality is characteristic of coffee taste characteristic based on brand cafe with level of matching equal to 101.95%. the attribute with the lowest level of conformity is a constant (stable) coffee taste for each presentation corresponding to a suitability level of 82.52%. Attributes with the highest level of customer satisfaction for service quality is the speed in responding to complaints and customer problems with a level of suitability of 120.34%. The attribute with the lowest level of customer satisfaction for service quality is the waiter providing services and appropriate handling to customer needs with the level of suitability of 80.05%. The attributes that must be prioritized for the product are the constant (stable) coffee taste of each serving and the sweet taste of coffee. The attributes that must get priority for service is the process of making order menu in Geo Coffee done quickly. Keywords: customer satisfaction, Importance Performance Analysis, Geo Coffee
STRATEGI PENGEMBANGAN USAHA PRODUK TEH CELUP ROSELA (Hibiscus sabdariffa L.) UD. BALI GENDIS, KLUNGKUNG Tamara Isabela; Sri Mulyani; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (428.874 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p04

Abstract

This study aims to identify the internal and external factors, analyzing alternative strategy, and recommends priority strategy. This research using matrix IFE, EFE, SWOT, IE and TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution). The results show that the company has 5 strengths, 6 weaknesses, 4 opportunities and 4 threats in this business. The results showed that the value of internal factor evaluation (IFE) was 3,350 and external factor evaluation (EFE) was 3,063. This value indicated a strong position. In the matrix Internal-External (IE) strategy that must be done was to grow and develop a strategy, which consists an intensive strategies (market penetration, market development and product development) and integrative strategies (backward integration, forward integration, and horizontal integration. Based on SWOT analysis there are 7 alternative strategies that can be recommended to develop UD. Bali Gendis. The result of strategy ranking analysis is promoting periodically and socializing the benefits of rosela tea actively to introduce more products to the public. Keywords:industrial development strategy, UD. Bali gendis , rosela tea, SWOT, TOPSIS
PENGARUH BLENDING KOPI ROBUSTA DAN ARABIKA TERHADAP KUALITAS SEDUHAN KOPI Ni Nyoman Suwarmini; Sri Mulyani; I.G. Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.032 KB)

Abstract

This study aims to determine the effect of blending of robusta and arabica coffee on the quality of brewed coffee and determine the blending ratio that produces the best coffee brew. This study used a Completely Randomized Design (RAL) with six treatments of blending ratio of robusta and arabica coffee (0: 100; 20:80; 40:60; 60:40; 80:20; and 100: 0)%. Data were analyzed variance and if there was effect of treatment on observed variables followed by Ducan test. The results showed that blending treatment had a very significant effect on pH, caffeine, juice, and holistic acceptance of coffee (overalls). Based on the holistic favorite level of coffee, the best treatment is obtained from blending arabica : robusta coffee ratio (100: 0; 80:20; 60:40 and 40: 60)%, yielding coffee brewed with pH 5.26-5, 01, the kadar sari content 25,67 - 24,94%, caffeine content 2,16 - 1,50% Keywords: blending, robusta coffee, arabica coffee and brewed coffee
Co-Authors Amna Hartiati Anita Natalie Bambang Admadi H Freddy Marthin Putra Simangunsong I Gusti Ayu Lani Triani I Ketut Satriawan Ni Nyoman Suwarmini Putu Anggi Ranitaswari Sadyasmara, Cokorda Anom Bayu Tamara Isabela