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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Biologi Udayana JURNAL MANAJEMEN AGRIBISNIS Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Specta Journal of Technology Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Functional Food and Nutraceutical International Journal on Food, Agriculture and Natural Resources (IJFANRES)
DEWA AYU ANOM YUARINI
Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, Udayana University, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Nursing

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STRATEGI PENINGKATAN PELAYANAN DEPARTEMEN FRESH FOOD TIARA DEWATA MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Tissa Meiya Candigo; Amna Hartiati; Dewa Ayu Anom Yuarini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p10

Abstract

Consumer complaints indicate that there are still shortcomings in the service of the Tiara Dewata fresh food department. This is a reference for Tiara Dewata to analyze these problems to maintain consumers trust. This study aims to help analyze the needs and desires of consumers and find out the right strategies for improving the services of the Tiara Dewata fresh food department. The research was conducted through a survei of 100 consumers and interviews with Tiara Dewata, Denpasar. Based on the QFD analysis, there are 11 attributes of pelanggan interest and 14 technical parameters to achieve satisfaction of pelanggan interest attributes. The results of the analysis show that the company can still improve services with the highest improvement ratio with a value of 1.39, namely the completeness of the product pricetag (X4) and the employee's understanding of the product (X6). In addition, the company can improve the technical response to complaints to consumers so that consumers satisfaction and company targets can be achieved optimally.
Analisis Kepuasan Konsumen Terhadap Kualitas Produk dan Layanan di Poison Coffee Denpasar I Gusti Ketut Sri Diah Indrayani; I W.G. Sedana Yoga; D. A. Anom Yuarini
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.p03

Abstract

Poison Coffee merupakan salah satu coffee shop yang ada di Kota Denpasar. Persaingan bisnis kedai kopi di Denpasar semakin ketat. Pada masa pandemi Poison Coffee terjadi penurunan penjualan sebesar ±35%, sehingga diperlukan analisis kepuasan konsumen terhadap kualitas produk dan pelayanan. Tujuan dari penelitian ini adalah untuk mengetahui atribut kualitas produk dan jasa yang dapat meningkatkan kepuasan pelanggan dan menganalisis tingkat kepuasan pelanggan dengan menggunakan metode Kano. Penelitian ini dilakukan di Poison Coffee Supratman dan Terompong. Teknik pengambilan sampel yang digunakan adalah purposive sampling. Metode yang digunakan adalah metode Kano. Hasil penelitian menunjukkan perlu adanya peningkatan kualitas atribut yang berada pada kategori satu dimensi. Hasil analisis menyatakan bahwa atribut yang dapat meningkatkan kepuasan konsumen di Poison Coffee Supratman adalah rasa makanan yang konsisten (-0.69), pelayanan dan penyajian yang cepat (-0.73). Kemudian di Poison Coffee Terompong, rasa makanannya konsisten (-0,70) dan tempat parkirnya memadai (-0,73).
Identifikasi Senyawa Penyusun Minuman Herbal Serai-Gula Lontar Menggunakan Gas Chromatography-Mass Spectrometry I Gede Arie Mahendra Putra; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i04.p01

Abstract

This study aims to identify the components in the ethanol extract of the lemongrass-sugar palm herbal drink using the Gas Chromatography- Mass Spectrometry (GC-MS) method. The stages of this research include the extraction process of lemongrass stalk powder using hexane solvent, palm sugar powder using ethanol solvent and lemongrass-sugar palm herbal drink powder using ethanol solvent. Lemongrass-sugar herbal drink powder is a powder with the addition of 10% lemongrass stalks. Furthermore, all of the prepared samples were extracted using the soxhletation method for 5 hours with a ratio of 1:20 (w/v). Extracts from each sample obtained were analyzed with the GC-MS instrument. The compounds identified in the samples of the lemongrass-sugar palm herbal drink powder were 7 compounds such as Methanol (CAS) Carbinol, Ethanol (CAS) Ethyl Alcohol, Pentane, 2-methyl-(CAS) 2-Methylpentane, Pentane, 3-methyl-(CAS) 3- Methylpentane, Hexane (CAS) n-Hexane, Cyclopentane, methyl-(CAS) Methylcyclopentane and Nonadecan,1,2-EPOXI-. These results are almost similar with compounds identified in the sampel of palm sugar powder, except Nonadecan,1,2-EPOXI-, which is thought it come from the lemongrass stalk powder. while in the hexane extract of lemon grass stalk powder, 22 compounds were identified that could be classified as scents component. The conclusion of this study is that palm sugar has a great influence on the components that were thought to be present in the lemongrass-palm sugar herbal drink, which can be seen from the components identified, most of which are components contained in the ethanol extract of palm sugar powder. All the compounds thought to be present in the herbal drink have similarities with the Similarity Index (SI) above 90%.
ANALISIS SWOT DAN PENERAPAN MODEL BISNIS KANVAS DALAM STRATEGI PENGEMBANGAN USAHA SPEED COFFEE, TEGALALANG, KABUPATEN GIANYAR I Putu Meidyka Parstya Saputra; I Ketut Satriawan; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p12

Abstract

Speed Coffee was established during the Covid-19 pandemic in March 2021. As a result of the dynamic challenges and increasing competition in the current economic recovery, Speed Coffee needs alternative strategies and business model mapping. This research aims to identify internal and external factors using SWOT analysis, formulate alternative strategies, and apply the canvas business model to support business development. The results showed that Speed Coffee is positioned in quadrant I, which supports aggressive strategies such as market penetration by expanding market share through marketing/promotion efforts, improving services to retain and attract new customers, and innovating in product development. In the canvas business model, several developments were made on the 9 elements, including adding culinary/coffee enthusiasts, tourists, and public figures (customer segments), providing coffee education (value propositions), partnering with nearby small and medium-sized enterprises, villas, or homestays to increase sales conversion and revenue (channels), providing discounts and coupons to increase customer purchases (customer relationships), recommending a consignment system to expand the marketing area (revenue streams), increasing the number of employees and conducting capacity building through training employees and developing the menu (key resources). In key activities, making and formulating written SOPs and conducting maximum work briefings and evaluations for employees. Joint venture activities include capital investment partnerships (key partnerships), budgeting and determining promotion costs and business development costs (cost structure). Keyword : SWOT Analysis, Business model canvas, Business development strategy, Speed coffee Speed Coffee telah didirikan pada bulan Maret 2021, saat itu juga bertepatan dengan adanya pandemic covid-19. Alternatif strategi dan pemetaan model bisnis merupakan tantangan dinamis yang harus dihadapi dan persaingan kompetitif pada masa pemulihan ekonomi saat ini. Tujuan dari penelitian ini adalah untuk merumuskan strategi alternative, identivikasi penyebab internal dan eksternal menggunakan analisis SWOT, serta penerapan model bisnis kanvas dalam menunjang pengembangan usaha. Hasil yang ditunjukan oleh penelitian adalah posisi Speed Coffee pada kuadran I yaitu inovasi dalam pengembangkan produk, menaikan level dalam pelayanna agar bertahan dan untuk menarik bagi pelanggan baru, meningkatkan dan meluaskan market share usaha pemasaran/promosi, mendukung strategi agresif melalui lingkup penetrasi pasar. Model bisnis kanvas telah mengembangkan 9 elemen, yaitu menambahkan pecinta kuliner/kopi, wisatawan, dan publik figur (customer segment), menyelenggarakan edukasi di bidang kopi (value propositions), mengadakan kerja sama dengan unit usaha/UMKM, Villa, atau homestay disekitarnya dalam meningkatkan konversi penjualan dan pendapatan (channels), melakukan pemberian diskon dan kupon untuk meningkatkan pembelian oleh pelanggan (customer relationship), merekomendasikan sistem konsinyasi yang bertujuan untuk memperluas daerah pemasaran (revenue streams), menambah tenaga kerja/pegawai, serta melakukan capacity building yaitu pelatihan pada karyawan dan melakukan pengembangan menu (key resources). Pada aktivitas kunci (key activities), membuat dan merumuskan SOP tertulis serta mengadakan briefing dan evaluasi kerja maksimal kepada karyawan. Melakukan joint venture yaitu pengadaan kerja sama berupa penanaman modal (key partnership), menetapkan dan menaksir biaya pengiklanan serta biaya pengembangan dalam bisnis (cost structure). Kata kunci : Analisis SWOT, Model bisnis kanvas, Strategi pengembangan usaha, Speed coffee
Strategi Peningkatan Kualitas Produk Rumah Makan Babi Guling Men Janji Di Tabanan Ni Made Yuli Widra Yanti; Dewa Ayu Anom Yuarini; Agung Suryawan Wiranatha
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.p04

Abstract

In the year of 2019-2022 there was a decline in sales at the Men Janji suckling pig restaurant business by 25%. This was because there were several competitors of similar restaurants which are located on the same route as the Men Janji suckling pig restaurant. This research aims to determine the quality attributes of suckling pig rice product, determine the level of importance and consumer satisfaction, and provide strategy in improving product quality of Men Janji suckling pig restaurant. The analysis in this research used the quality function deployment (QFD) method. The results of the analysis show that there are 14 attributes of consumer importance with the highest importance value for the suckling pig taste attribute (4,38) and the lowest for the lawar chopped size. The highest satisfaction value for the product hygiene (3.88) and the lowest for the appearance lawar color (2.88). The strategy to improve product quality are priority improvements to the attributes of appearance lawar color, chili sauce taste, lawar chopped size, lawar taste, and the crispiness of suckling pig skin as well as improvement priorities on technical parameters are suckling pig storage, roast pork, rice storage, pork soup storage, and preparation of lawar ingredients. Keywords : Suckling pig, product quality, customer satisfaction, quality function deployment (QFD) Pada tahun 2019-2022 terjadi penurunan penjualan pada usaha rumah makan babi guling Men Janji sebesar 25%. Hal ini dikarenakan terdapat beberapa pesaing rumah makan sejenis yang terletak di jalur yang sama dengan rumah makan babi guling Men Janji. Tujuan dari penelitian ini yaitu untuk menentukan atribut mutu produk nasi babi guling, mengetahui tingkat kepentingan dan kepuasan konsumen, dan merumuskan strategi dalam meningkatkan kualitas produk rumah makan babi guling Men Janji. Analisis pada penelitian ini menggunakan metode quality function deployment (QFD). Hasil analisis menunjukkan bahwa terdapat 14 atribut kepentingan konsumen dengan nilai kepentingan tertinggi yaitu atribut cita rasa babi guling (4,38) dan terendah adalah atribut ukuran cacahan lawar (3,83). Kemudian untuk atribut yang memiliki nilai kepuasan tertinggi adalah kebersihan produk (3,88) dan terendah adalah tampilan warna lawar (2,88). Strategi peningkatan kualitas produk adalah prioritas perbaikan pada atribut tampilan warna lawar, cita rasa sambal, ukuran cacahan lawar, cita rasa lawar dan kerenyahan kulit babi guling serta prioritas perbaikan terhadap parameter teknis adalah pada penyimpanan babi guling, penggulingan babi, penyimpanan nasi, penyimpanan soto babi dan persiapan bahan lawar. Kata kunci : Babi guling, kualitas produk, kepuasan konsumen, quality function deployment (QFD)
Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food Putra, I Gede Arie Mahendra; Luh Putu Wrasiati; Yuarini, Dewa Ayu Anom
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.102

Abstract

Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.
Karakteristik Krim Wajah Pada Perlakuan Penambahan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Sebagai Sumber Antioksidan Alami Dan Waktu Pengadukan Lintang Mandan Madani; Ni Made Wartini; Dewa Ayu Anom Yuarini
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.p09

Abstract

Cocoa pod extract can be utilized in cosmetic preparations, namely face creams to produce creams with antioxidant content. Face cream is an oil-in-water type cream preparation that is comfortable to use and not sticky to the skin. The purpose of this study was to determine the effect of the addition of cocoa pod extract and stirring time on the characteristics of face cream, and to determine the addition of cocoa pod extract and the best stirring time to produce face cream. This study used a two-factor group randomized design, the first factor is the concentration of cocoa pod extract consisting of 3 levels, namely 1%, 2% and 3%. The second factor is stirring time consisting of 3 levels, namely 10 minutes, 15 minutes, 20 minutes. The results showed that extract concentration and stirring time influenced antioxidant activity, antioxidant capacity, pH, viscosity, spreadability, homogeneity, color, aroma and overall acceptance. Extract concentration of 3% and stirring time of 20 minutes was the best treatment to produce face cream with IC50 antioxidant activity value of 148.42±0.72 ppm, antioxidant capacity of 84.92±0.41 mg GAEAC/g, pH 6.45±0.04, viscosity 27850±70.7 cp, spreadability 5.45±0.07 cm, organoleptic good aroma 4.30±0.66 (moderately typical of cocoa to typical of cocoa), color 4.10±0.79 (moderately bright brown to bright brown), and overall acceptance 4.30±0.73 (moderately like to like). Keywords : cocoa pod husk, face cream, stirring time, concentration, antioxidant Ekstrak kulit buah kakao dapat dimanfaatkan pada sediaan kosmetik yaitu krim wajah untuk menghasilkan krim dengan kandungan antioksidan. Krim wajah merupakan sediaan krim tipe minyak dalam air yang nyaman untuk digunakan dan tidak lengket pada kulit. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan ekstrak kulit buah kakao dan waktu pengadukan terhadap karakteristik krim wajah, serta menentukan penambahan ekstrak kulit buah kakao dan waktu pengadukan terbaik untuk menghasilkan krim wajah. Penelitian ini menggunakan rancangan acak kelompok dua faktor, faktor pertama adalah konsentrasi ekstrak kulit buah kakao terdiri dari 3 taraf, yaitu 1%, 2% dan 3%. Faktor kedua adalah waktu pengadukan terdiri dari 3 taraf, yaitu 10 menit, 15 menit, 20 menit. Hasil penelitian menunjukkan bahwa konsentrasi ekstrak dan waktu pengadukan berpengaruh terhadap aktivitas antioksidan, kapasitas antioksidan, pH, viskositas, daya sebar, homogenitas, warna, aroma dan penerimaan keseluruhan. Konsentrasi ekstrak 3% dan waktu pengadukan 20 menit merupakan perlakuan terbaik untuk menghasilkan krim wajah dengan nilai aktivitas antioksidan IC50 148,42±0,72 ppm, kapasitas antioksidan 84,92±0,41 mg GAEAC/g, pH 6,45±0,04, viskositas 27850±70,7 cp, daya sebar 5,45±0,07 cm, organoleptik baik aroma 4,30±0,66 (cukup khas kakao hingga khas kakao), warna 4,10±0,79 (coklat cukup cerah hingga coklat cerah), dan penerimaan keseluruhan 4,30±0,73 (agak suka hingga suka). Kata kunci : kulit buah kakao, krim wajah, waktu pengadukan, konsentrasi, antioksidan
Pengembangan Produk dan Analisis Nilai Tambah Produk Bumbu Genep Bubuk Produksi CV. Garuda Bali Mandiri Denpasar I Gede Arya Sukadana Putra; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
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.p02

Abstract

The purpose of the study is to be aware product development of product development bumbu genep powder at CV. Garuda Bali Mandiri, calculate the value added processing of bumbu genep powder and testing the sensitivity to raw material prices and product price increases, this study adopts the concept of product development in six stages of the Ulrich-Eppinger method and uses the Hayami method to calculate added value. The results showed that the process of developing bumbu genep wet product into bumbu genep powder has been carried out by referring to the six phases of the product development process from the Ulrich-Eppinger concept these phases are: planning phase, product development phase, system planning phase, detailed planning phase, testing and improvement phase, and product launch phase.. The added value generated in the production process at CV. Garuda Bali Mandiri Denpasar is Rp 504.691 per kilogram with a value-added ratio of 62,36 percent. The sensitivity analysis conducted by varying the raw material prices resulted in an added value of Rp 493.691 with an added value ratio of 61,00 percent. Subsequently, for the prices of other input contributions, an added value of Rp 486.191 was obtained with an added value ratio of 60.07 percent. Additionally, for the output price, an added value of Rp 620.316 was achieved with an added value ratio of 67,06 percent. Keywords : Vallue Added, Hayami, product development, bumbu genep, sensitivity analysis. Penelitian ini bertujuan untuk mengetahui proses pengembangan produk bumbu genep basah menjadi produk bumbu genep bubuk di CV. Garuda Bali Mandiri Denpasar dan menghitung nilai tambah dan menguji sensitivitasnya terhadap harga bahan dan kenaikan harga output. Penelitian ini menggunakan konsep pengembangan produk melalui enam fase dari metode Ulrich-Eppinger dan metode Hayami digunakan untuk menghitung nilai tambahnya. Hasil penelitian menunjukkan bahwa telah dilakukan proses pengembangan produk bumbu genep basah menjadi bumbu genep bubuk dengan mengacu pada enam fase proses pengembangan produk dari konsep Ulrich-Eppinger yaitu fase perencanaan, fase pengembangan produk, fase perencanaan sistem, fase perencanaan rinci, fase pengujian dan perbaikan, serta fase peluncuran produk. Nilai tambah yang dihasilkan pada proses produksi di CV. Garuda Bali Mandiri Denpasar adalah Rp 504.691 per kilogram dengan rasio nilai tambah sebesar 62,36 persen. Analisis sensitivitas yang dilakukan dengan merubah harga bahan baku diperoleh nilai tambah sebesar Rp 493.691 dengan rasio nilai tambah sebesar 61,00 persen, lalu untuk harga sumbangan input lain diperoleh nilai tambah sebesar Rp 486.191 dengan rasio nilai tambah sebesar 60.07 persen, dan untuk harga output diperoleh nilai tambah sebesar Rp 620.316 dengan rasio nilai tambah sebesar 67,06 persen. Kata kunci : Bumbu genep, pengembangan produk, nilai tambah, dan analisis sensitivitas
Sistem Dinamik Ketersediaan Tanaman Kelapa (Cocos nucifera) Penghasil Nira Sebagai Bahan Baku Arak Di Kabupaten Karangasem Yakobus Jonathan Kristiyanta; Cokorda Anom Bayu Sadyasmara; Dewa Ayu Anom Yuarini
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.p06

Abstract

Sap/Neera is a clear liquid that comes from coconut buds that haven’t bloomed yet. Karangasem Regency is one of the regencies in the Bali Province. Farmers in Karangasaem Regency use coconut plants to produce nira for making Balinese Arak. The purpose of this research was to determine the variables that affect the availability of nira-producing coconut trees which are used as raws for making arak and to see the potential availability of arak in Karangasem Regency. This study used a system approach method, namely system dynamic simulation. The research consists of several stages namely: identifying problems, constructing conceptual models, composing input-output diagrams, model formulation by developing Causal Loop Diagrams (CLD) and transforming CLD into Stock Flow Diagrams (SFD), model validation and verification, model simulation, and create some scenarios. The simulation year used is 2011-2030. The results showed that 48 variables affected the availability of coconut trees. Based on the model simulation with current conditions, it is known that the potential for trees that produce nira is 452,432, but only 83,374 are managed by farmers. The amount of arak produced is 6,074,997 liters of the potential 28,952,141 liters that should have been produced. Model simulation with scenario-2 (optimistic) shows that in 2030 farmers will be able to manage 248.306 trees from a potential of 440,688 so that 17,510,331 liters of arak will be produced from a potential of 28,871,512 liters. This research potentially provides an overview for developing sustainable management of Balinese Arak, especially in Karangasem Regency. Keywords : Coconut Tree, Sap/Neera, Arack, System Dynamic Nira adalah cairan bening yang berasal dari bunga kelapa yang tunasnya belum terbuka. Kabupaten Karangasem adalah salah satu kabupaten yang ada di Provinsi Bali. Petani di Kabupaten Karangasaem memanfaatkan tanaman kelapa untuk menghasilkan nira sebagai bahan baku pembuatan Arak Bali. Penelitian ini bertujuan untuk mengetahui variabel yang mempengaruhi ketersediaan tanaman kelapa penghasil nira yang digunakan sebagai bahan baku arak serta untuk melihat potensi ketersediaan arak di Kabupaten Karangasem. Penelitian ini menggunakan metode pendekatan sistem yaitu simulasi sistem dinamik. Tahapan penelitian dimulai dengan identifikasi permasahalan, membangun model konseptual, menyusun diagram input-output, formulasi model dengan menyusun Causal Loop Diagram (CLD) dan mentranformasi CLD menjadi Stock Flow Diagram (SFD), validasi dan verifikasi model, simulasi model, dan menyusun beberapa skenario model. Tahun simulasi model yang digunakan adalah mulai tahun 2011-2030. Hasil penelitian menunjukkan bahwa terdapat 48 variabel yang mempengaruhi ketersediaan tanaman kelapa. Berdasarkan simulasi model dengan kondisi saat ini diketahui bahwa potensi tanaman yang menghasilkan nira adalah sebanyak 452.432 pohon, namun hanya sebanyak 83.374 pohon baru dikelola oleh petani. Arak yang dihasilkan adalah sebanyak 6.074.997 liter dari potensi 28.952.141 liter yang seharusnya bisa dihasilkan. Simulasi model dengan skenario-2 (optimis) menunjukkan bahwa pada tahun 2030 petani mampu mengelola 248.306 pohon dari potensi tanaman sejumlah 440.688 sehingga dihasilkan arak sebanyak 17.510.331 liter dari potensi 28.871.512 liter. Informasi pada penelitian ini diharapkan mampu memberikan gambaran untuk menyusun sebuah pengelolaan Arak Bali yang berkelanjutan, khususnya di Kabupaten Karangasem. Kata kunci : Tanaman Kelapa, Nira, Arak, Sistem Dinamik
Characteristics of Takokak (Solanum torvum Sw.) Leaves Herbal Tea Based on Drying Temperature I Gede Arie Mahendra Putra; Putu Julyantika Nica Dewi; Dewa Ayu Anom Yuarini; Muhammad Eriansyah Al Hakim; Ida Bagus Gede Mahatmananda
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.299

Abstract

Pokak plant, also known as takokak or prickly nightshade (Solanum torvum Sw.), belongs to the Solanaceae family. The part of the plant commonly utilized was its leaves. Takokak leaves contained numerous bioactive components that can be developed into one of the functional foods, such as herbal tea. One crucial aspect in the herbal tea-making process is the drying temperature. The aimed of this research was to investigate the effect of drying temperature variations on the characteristics of takokak leaves herbal tea and to determined the optimal temperature that can yield the best characteristics of takokak leaf herbal tea. Parameters observed in this study included total phenols, total flavonoids, total tannins, vitamin C, antioxidant activity, and sensory properties comprising hedonic tests on color, taste, aroma, and overall acceptances. Data obtained were analyzed using analysis of variance (ANOVA), and if there was a significant effect of treatment on the results (P<0.05), it would be followed by the Tukey test. The results showed that variations in drying temperature significantly affected the values of total phenols, tannins, flavonoids, vitamin C, antioxidant activity, and sensory properties regarding color, aroma, taste, and overall acceptances of takokak leaf herbal tea. The best treatment was obtained at a drying temperature of 40°C with total phenol content of 31.58 mg GAE/g, total tannin content of 0.79 mg TAE/g, total flavonoid content of 14.23 mg QE/g, total vitamin C content of 7.92 mg AAE/g, antioxidant activity of 84.26%, and sensory properties for color, aroma, taste, and overall acceptances respectively were 5.73 (like), 5.27 (slightly like), 3.77 (neutral), and 3.91 (neutral).
Co-Authors A A Gede Ary Gunada AMNA HARTATI Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Chintya Angeline Liu G.P. Ganda Putra Gede Wahyu Wardana I Dewa Putu Oka Suardi I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I Gusti Ketut Sri Diah Indrayani I Ketut Satriawan I Made Bagus Wisesa Yogiswara I Putu Meidyka Parstya Saputra I W.G. SEDANA YOGA Ida Bagus Gede Mahatmananda Jannati, Fitri Nur K. Ayu Novita Lintang Mandan Madani Luh Putu Wrasiati Muhammad Eriansyah Al Hakim Ni Luh Putu Diyan Utami Dewi Ni Made Wartini Ni Made Yuli Widra Yanti Putu Julyantika Nica Dewi Sadyasmara, Cokorda Anom Bayu Tissa Meiya Candigo Wardana, Gede Wahyu Yakobus Jonathan Kristiyanta