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All Journal PIRAMIDA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno Agroindustrial Journal
Ida Ayu Mahatma Tuningrat
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Social Sciences

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PEMILIHAN PRIORITAS KOMODITAS AGROWISATA MENGGUNAKAN METODE ANALYTICAL HIERARCHY PROCESS (AHP) DI DESA CANDIKUNING II, KEC. BATURITI, KAB. TABANAN. Susi Albina Br Purba; Amna Hartiati; Ida Ayu Mahatma Tuningrat
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purposes of this research were to define priority of criteria to development of commodities for community based agro-tourism at village Candikuning II and to determine the type of commodity priorities. This research using Analytical Hierarchy Process (AHP) method, to define priorities and criteria agro commodities is a priority in the development of agro -tourism. Data obtained from interviews and questionnaires with five persons experts well experienced to development of commodities for community based agro -tourism. Results of interviews a nd questionnaires were analysed with AHP method use Excel program. The research concludes that the types of commodities that became the priority agro tourism at village Candikuning II based on the value of the priority are “strawberry”3.746,” ornamental plants / cutting flowers”2.101; and “vegetables” 1,209. The criteria that become priority criteria to development of commodities for community based agro -tourism village at Candikuning II are raw material (0.269); followed by technology used (0.184); marketing (0.169); employment (0.128); environmental aspects (0,113); investment (0.081); and than motivation of farmers (0.056).
Strategi Pengembangan Usaha Air Minum Dalam Kemasan (Studi Kasus PT. Satyaloka Tirta Amerta Bangli) Yugo Leonardo Panglewai; Ida Ayu Mahatma Tuningrat; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research was aimed at analyzing the internal and external condition of packaged mineral water as well as organizing some advices about possible strategies in developing the production of packaged mineral water at PT. Satyaloka Tirta Amerta. Research method used in collecting data was Delphi and the method used in processing and analyzing the data acquired was approach in management strategic concept. The result of this research showed that there were 9 strengths, 7 weaknesses, 5 possibilities, and 1 threat. Moreover, the result acquired also showed that the matrix Internal Factor Evaluation (IFE) was 3.122 and the matrix External Factor Evaluation (EFE) was 3.636. This value indicated the strong position in matrix internal external (IE). However, the strategy should be implemented was incentive and integrative strategy. On the other hand, based on SWOT analysis, there were 7 alternative strategies that could be implemented to develop the industry of PT. Satyaloka Tirta Amerta.
ANALISA KINERJA PERUSAHAAN DENGAN MENGGUNAKAN METODE BALANCED SCORECARD ( Studi Kasus di PT. X CabangTabanan ) Luh Putu Sukma Kiki Darini; Ida Ayu Mahatma Tuningrat; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The aim of the research was to find out the performance of PT. X Tabanan. PT.X manages a fast food restaurant. Working system of this company is a franchise that performance in every branch of the company is not necessarily the same from one to the other, therefore necessary to analysis the performance of the company as a reference from the company to determine the elements that need to be improved. In this study, using a balanced scorecard method in measuring the performance of companies, in four perspectives namely, (1) the financial perspectives into a starting measuring the ratio of liquidity, solvency ratios, and profitability ratios, (2) customer perspective into starting measuring namely customer satisfaction and market segments, (3) business processes and internal perspective that became starting measuring that degree of innovation companies (Network Growth Ratio) and service operation Process (Administrative Ratio to Total Revenue) and (4) learning and growth perspective are cornerstones measuring the performance level of employees and the level of employee training. The results of that this study indicate that the company's performanceis quite goodbased on the calculationof the debt ratio, return on equity, market segments, the level of corporate innovation, processservice operationsand employee performance. Other results show that the performance included in the category of current ratios well as customer satisfaction, and employee training. The performance of the company that demonstrate less that the company's ability to generate profitability that the profitability of the consumer, the profit on sales, return on investment, and debt to equity ratio (debt with the ability to balance the total assets).
Pengaruh Konsentrasi Pelarut dan Lama Pengadukan Terhadap Karakteristik Glukomanan Ubi Talas sebagai Bahan Edible Film Buah Segar Amna Hartiati; I. A. Mahatma Tuningrat
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 2 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i02.p02

Abstract

Tujuan umum yang ingin dicapai dari penelitian ini adalah 1) untuk mengetahui pengaruh konsentrasi pelarut dan waktu pengadukan pada karakteristik glukomanan tepung ubi talas yang diproduksi, 2) untuk mendapatkan glukomanan dengan karakteristik terbaik dari tepung ubi talas. Pelarut yang digunakan adalah etanol pada konsentrasi 50, 60 dan 70% dengan waktu pengadukan 30, 60 dan 90 menit. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor: konsentrasi pelarut dan waktu pengadukan selama ekstraksi tepung ubi talas. Konsentrasi pelarut yang digunakan untuk ekstraksi glukomanan terdiri dari 3 level, yaitu 50, 60 dan 70% (v / v). Waktu pengadukan selama ekstraksi terdiri dari tiga level, yaitu 30, 60 dan 90 menit. Parameter yang diamati adalah rendemen, kadar glukomanan, kadar pati dan kadar air. Penelitian ini terdiri dari 2 (dua) tahap, yaitu pembuatan glukomanan dari tepung ubi talas dan tahap kedua adalah hasil terbaik pada tahap satu yang akan digunakan sebagai bahan edible film buah segar. Hasil penelitian menunjukkan bahwa konsentrasi pelarut dan waktu pengadukan memiliki pengaruh yang sangat signifikan terhadap kadar glukomanan, kadar air dan interaksinya, tidak berpengaruh nyata terhadap kadar pati, rendemen glukomanan. Karakteristik terbaik glukomanan adalah perlakuan konsentrasi pelarut etanol 70% dan waktu pengadukan 90 menit dengan kadar glukomanan 60,166%; kadar pati 0,072%; kadar air 7,313% dan rendemen 9,320% untuk tepung talas. The general objectives to be achieved from this study were: 1) to determine the effect of solvent concentration and stirring duration on the glucomannan character of Taro sweet potato flour produced; 2) to obtain glucomannan with the best characteristics of Taro sweet potato flour. The solvent used is ethanol at a concentration of 50, 60 and 70% with a stirring time of 30, 60 and 90 minutes. The study used a factorial randomized block design with two factors: solvent concentration and stirring time during the extraction of Taro sweet potato flour. The concentration of solvent used for glucomannan extraction consisted of 3 levels, namely 50, 60 and 70% (v / v). The duration of stirring during extraction consists of three levels, namely 30, 60 and 90 minutes. The parameters observed were the yield, glucomannan content, starch content, and water content. This study consisted of 2 (two) stages, namely the manufacture of glucomannan from Taro sweet potato flour and the second stage was the best result in stage one would be used as an edible film chart on fresh fruit. The results showed that solvent concentration and stirring time had a very significant effect on glucomannan content, water content, and interaction and did not significantly affect starch content, the yield of glucomannan Taro flour. The best characteristics of glucomannan were the treatment of 70% ethanol solvent concentration and stirring time of 90 minutes with glucomannan content of 60.116%; 0.072% starch content; moisture content 7.313% and 9.320% yield for Taro yam flour.
Pengaruh Pencucian dan Perebusan terhadap Residu Insektisida pada Asparagus (Asparagus Officinalis) yang Dihasilkan di Kabupaten Badung I Gusti Ayu Lani Triani; I.A. Mahatma Tuningrat
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama pencucian dan perebusan terhadap kadar residuinsektisida dan karakteristik mutu sensoris pada asparagus, menentukan lama pencucian dan perebusanyang tepat untuk menurunkan kadar residu insektisida dan menghasilkan karakteristik asparagus yangdisukai. Pengambilan sampel dilakukan di petani di desa Bukian, Kabupaten Badung. Kombinasiperlakuan pada penelitian ini adalah: (1) Cuci 0 detik, rebus 0 menit, (2) Cuci 15 detik, rebus 0 menit, (3)Cuci 30 detik, rebus 0 menit, (4) cuci 0 detik, rebus 5 menit, (5) cuci 15 detik, rebus 5 menit, (6) cuci 30detik, rebus 5 menit, (7) cuci 0 detik, rebus 10 menit, (8) cuci 15 detik, rebus 10 menit dan (9) cuci 30detik, rebus 10 menit. Hasil penelitian menunjukkan bahwa lama pencucian dan perebusan berpengaruhterhadap kadar residu insektisida yaitu berkisar 0.01449 – 0.03615 mg/kg, hasil tersebut masih berada dibawah Baku Mutu Residu (BMR). Hasil penelitian juga menunjukkan bahwa lama pencucian danperebusan berpengaruh terhadap karakteristik mutu sensoris dari sayuran asparagus. Asparagus denganperlakukan lama pencucian 30 detik dan perebusan 5 menit menghasilkan penurunan residu insektisidadeltametrin sekitar 45%, memiliki warna hijau agak muda, tekstur lunak dan karakteristik disukai
Penguatan Clustering dan Strategi Pengembangan Kopi Robusta di Kabupaten Tabanan, Bali Amna . Hartiati; I. A. Mahatma Tuningrat; Agus Selamet Duniaji
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 2 (2016)
Publisher : Universitas Udayana

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Abstract

Tujuan penelitian ini yaitu mengidentifikasi masalah dan potensi serta menentukan strategipengembangan kopi Robusta di Tabanan. Penelitian ini menggunakan matriks Internal Eksternal(IE) dan Matrik Strenght, Weakness, Opportunity dan Threat (SWOT) dengan cara wawancara,kuisioner serta penentuan matrik Internal Eksternal IE dan bobotnya menggunakan pakar melaluiFocus Discussion Group. Sebagai daerah sentra kopi robusta di Tabanan digunakan kecamatanPupuan sebagai sampel.Hasil penelitian menunjukkan bahwa faktor internal yang palingmempengaruhi perkembangan kopi robusta Tabanan untuk kekuatannya yaitu Pupuan merupakansentra kopi robusta dengan skor 0,300, dan untuk kelemahan Good Agriculture Practices (GAP)belum diterapkan secara tepat asas dengan skor 0,290, sedangkan untuk faktor eksternal yangpaling mempengaruhi dalam hal peluang yaitu tersedianya pangsa pasar yang meminta turunanproduk kopi Robusta dengan skor 0,429 dan untuk ancaman yang dihadapi yaitu belummantapnya manajemen usaha di kelompok tani/subak abian dengan skor 0,214. Strategi yangdigunakan dalam pengembangan kopi Robusta di Tabanan adalah meningkatkan promosi produkkopi beserta olahannya baik secara domestik maupun internasional, sehingga dapat memperluastarget pasar dan penetrasi pasar serta meningkatkan kualitas dan pengembangan produk kopiRobusta yang mampu mendukung pelestarian lingkungan yang berkelanjutan. The aims of this study were to identify the problems and the potential of and to determine thedevelopment strategy of Robusta coffee in Tabanan regency. This study was conducted usinginternal external (IE) and strength, weakness, opportunity, threat (SWOT) matrices through theinterviews and determination of IE matric and its weight by experts involved in focus groupdiscussion. Pupuan district was chosen as the sample of Robusta coffee center in Tabanan. Theresults showed that the internal factor was the greatest factor that affected the Tabanan's Robustacoffee development of which its strength was Papuan district is a Robusta coffee productioncenter with the score of 0.300. On the other hand, good agriculture practices (gap) was notimplemented properly such that rose the score 0.290. On the external factor view, the opportunityof demand of downstream products of Robusta coffee and the threat of instability of coffeefarmer-group's management with the score were 0.429 and 0.214 respectively. The developmentstrategy would be implemented to improve the Robusta coffee development in Tabanan wasincreasing the promotion of coffee and its downstream product in domestic and internationalscope, therefore not only widened the marketing target and market penetration but also enhancedthe Robusta coffee quality and supported the sustainable development
Influence of Type and Concentration of Acids on Hydrolisis Starch of “Taro Tuber” Into Sugar Liquid Amna Hartiati; I.A Mahatma Tuningrat
Agroindustrial Journal Vol 6, No 2 (2019)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.942 KB) | DOI: 10.22146/aij.v6i2.56956

Abstract

The objectives of this research are (1) to know the effect of acid type and concentration on the hydrolysis of Taro tuber starch into liquid sugar (2) to know the type and concentration of acid that can produce the best liquid sugar characteristic in the hydrolysis of Taro tuber starch. The study used a complete randomized design with two factorial patterns. There are the type and concentration of acid used for the hydrolysis of Taro tuber starch. The variables observed were sugar reduction and liquid sugar clarity. The results showed that the type and concentration of acids and their interactions significantly affected the Dextrose Equivalent of liquid sugar produced. The best treatment is hydrolysis using nitric acid (HNO3) with 6% concentration with Dextrosa Equivalent is 57,470 %.
Co-Authors Agus Selamet Duniaji Alfiana Afifi Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Dewa Ayu Candra Dewi Laksmi I Gusti Ayu Lani Triani I Gusti Ayu Sri Lestari I K. Satriawan I Ketut Ray Suwana I Ketut Satriawan I Putu Restu Wiana Luh Putu Sukma Kiki Darini N. M. I. H. Arihantana Ni Putu Lisna Padma Yanti Noveliska Br Sembiring Susi Albina Br Purba Yohanes Setiyo Yugo Leonardo Panglewai