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All Journal Agrotekno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Fibers and Polymer Composites International Journal of Economics, Business and Innovation Research
Lutfi Suhendra
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Materials Science & Nanotechnology

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PENGARUH RASIO BUBUK KOPI DENGAN AIR DAN SUHU PADA METODE COLD BREW TERHADAP KARAKTERISTIK MINUMAN KOPI ARABIKA Tia Larasati; Gusti Putu Ganda Putra; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i01.p24

Abstract

Cold brew coffee drinks are prepared at low temperatures for a longer time than traditional hot extraction methods and extraction times range from 8-24 hours. This study aims to determine the effect of the ratio of coffee grounds to water and temperature in the cold brew method on the characteristics of arabica coffee drinks, determine the right combination of treatments, and determine the stability of caffeine levels, pH, total phenol and taste in arabica coffee drinks. This research consists of two stages, namely Stage 1 determining the ratio of coffee grounds to water and temperature using the cold brew method. Phase 1 research used a Randomized Block Design. The independent variables used are two factors, namely factor A consisting of 3 levels, namely the ratio of coffee powder to water 1:10, 1:15, and 1:20. Factor B is immersion in cold water at 5OC, 15OC, and 25OC. The study was repeated 2 times to obtain 18 experimental units. The parameters observed in the first stage of the study were the pH value, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste. Determination of the best treatment is done by sensory test using panelists (limited taster). Phase 2 research is the stability test of the best Arabica coffee drink during storage. The design used is a simple correlation analysis, to determine the relationship between storage time and the stability of Arabica coffee drinks, for 7 days with a storage temperature of 5OC. The results of this study showed that the ratio of coffee powder to water and soaking temperature significantly affected the chemical characteristics of pH, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste in Arabica coffee drinks. The best Arabica coffee drink with the cold brew method got the highest score of 7,15, in the treatment of the ratio of coffee powder to water 1:10 and a temperature of 25OC. With chemical characteristics pH 5,08, total phenol 2,128 g GAE/100ml and caffeine content 128,207 mg/100ml and taste characteristics on aroma preference an average score of 8, taste preference average score of 7,5, acidity preference average score an average of 4,5, an average score of 8 for body preference and an average aftertaste score of 7,75. The stability of Arabica coffee drinks using the cold brew method at a storage temperature of 5OC revealed a negative correlation between storage time and the stability of the chemical characteristics of pH value, total phenol and caffeine content, and taste characteristics, except for taste preferences where the resulting correlation was positive correlation.
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
Formulasi dan Stabilitas Mikroemulsi Minyak Atsiri Serai Wangi (Cymbopogon nardus L.) Dewi, Ni Made Raditya Shinta; Permana, I Dewa Gde Mayun; Suhendra, Lutfi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p01-12

Abstract

Lemongrass essential oil microemulsions can be used as natural preservatives by enhancing their solubility stability and effectiveness. This study aims to determine the effect of the surfactant combination ratio (Tween 80, Span 80, and Tween 20) and lemongrass essential oil on the characteristics of lemongrass essential oil microemulsion, as well as to determine the optimal surfactant combination ratio (Tween 80, Span 80, and Tween 20) and lemongrass oil ratio that yields the most stable microemulsion characteristics for lemongrass oil. The study was conducted in two stages using a Completely Randomized Design, followed by an Honest Significant Differences follow-up test. The first stage involved two factors. The first factor was the ratio of the surfactant mixture (Tween 80: Span 80: Tween 20), denoted as S1 (2,5:97:0,5), S2 (2,5:96,8:0,7), S3 (2,5:96,5:1), S4 (2,5:96,3:1,2), and S5 (2,5:96:1,5). The second factor was the ratio of surfactant to citronella oil, represented by F1 (90:10), F2 (85:15), F3 (80:20), F4 (75:25), and F5 (70:30). The results indicated that the turbidity index value was influenced by the ratio of the surfactant mixture and lemongrass essential oil, along with their interactions, both before and after centrifugation, and heating. The conclusion drawn from this study is that the F2S3 treatment represents the optimal formula for producing lemongrass essential oil microemulsions. This formula exhibits characteristic turbidity index values before centrifugation (0,153%), after centrifugation (0,173%), and after heating (0,229%) with a droplet size of 29,2 nm and a zeta potential value of 0,1 mV. Additionally, the microemulsion remains stable during an 8-week storage period.
Analisis Faktor Yang Mempengaruhi Perilaku Konsumen Dalam Keputusan Pembelian Produk Kopi Neo Coffee Di Kota Denpasar Fatahillah, Mufidah Riska; Hartiati, Amna; Suhendra, Lutfi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p09

Abstract

The purpose of this research is to determine the factors that influence consumer behavior in making decisions to purchase of kopi Neo Coffee in Denpasar City and this study aims to determine the variables that influence the decision to purchase Kopi Neo Coffee in Denpasar City. Data collection techniques carried out in this research is by questionnaires, totaling 100 questionnaires to respondents in Denpasar City, and 30 questionnaires to respondents in Badung Regency to conduct validity and reliability test. The data analysis used in this research is quantitative descriptive analysis, multiple linier regression analysis, hypothesis test (T test and F test) and coefficient of determination using SPSS Version 21. The results of the regression test show that cultural, social, personal, and psychological factors have a positive and significant influence on consumer behavior in purchasing decisions. Analysis of consumer behavior factors regarding purchasing decisions about Kopi Neo Coffee products in Denpasar City has a level of influence on purchasing decisions of 77,1%. Which means that the variable analysis of consumer behavior factor on purchasing decisions has a large enough influence. Keywords : Factors Analysis, Consumer Behavior, Purchasing Decisions Penelitian ini betujuan untuk mengetahui faktor -faktor yang mempengaruhi perilaku konsumen dalam melakukan keputusan pembelian Kopi Neo Coffe di Kota Denpasar dan untuk menentukan variabel yang berpengaruh pada keputusan pembelian Kopi Neo Coffee di Kota Denpasar. Teknik pengumpulan data yang dilakukan pada penelitian ini adalah dengan cara menyebarkan kuisioner sebanyak 100 kuisioner kepada responden yang berada d Denpasar dan 30 kuisioner di Kabupaten Badung untuk melakukan uji validitas dan reliabilitas. Analisis data yang digunakan dalam penelitian ini adalah Analisis deskriptif kuantitatif, Analisis Regresi Linier Berganda, Uji Hipotesis (Uji T dan Uji F) dan Koefisien Determinasi dengan alat bantu SPSS Versi 21. Hasil uji regresi menunjukkan bahwa variabel faktor budaya, sosial, pribadi dan psikologis memiliki pengaruh yang positif dan signifikan terhadap perilaku konsumen dalam keputusan pembelian. Analisis faktor perilaku konsumen terhadap pengambilan keputusan pembelian produk Kopi Neo Coffee di Kota Denpasar memiliki tingkat pengaruh terhadap pengambilan keputusan pembelian sebesar 77,1% yang berarti bahwa variabel analisis faktor perilaku konsumen terhadap keputusan pembelian memiliki pengaruh yang cukup besar. Kata kunci : Analisis Faktor, Perilaku Konsumen, Keputusan Pembelian
Characteristics of Bioplastic Composites on Variations in Taro Starch (Colocasia esculenta)-Carrageenan Ratio and Polycaprolactone Reinforcing Agent Concentration Amirrulloh, Muchammad Rizqi; Hartiati, Amna; Suhendra, Lutfi; Arnata, I Wayan
Journal of Fibers and Polymer Composites Vol. 4 No. 1 (2025): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v4i1.242

Abstract

Using petroleum-based plastics presents significant environmental challenges due to their difficulty in decomposition. This study explores the characteristics of bioplastic composites created from taro starch (Colocasia esculenta) and carrageenan, incorporating polycaprolactone (PCL) as a reinforcing agent. An experimental approach was employed, varying the ratio of taro starch to carrageenan (25:75 and 50:50) and the concentration of PCL (7.5%, 10%, 12.5%, and 15%). The evaluation included tests for tensile strength, elongation at break, elasticity, thickness swelling, and biodegradation. The results showed that the variation of the ratio of taro starch: carrageenan affected tensile strength, elasticity, and biodegradation but not elongation at break and swelling. In comparison, PCL reinforcement affected elongation at break and swelling but not tensile strength, elasticity, and biodegradation. Bioplastic composite with a ratio of taro starch: carrageenan of 25:75 and a concentration of PCL reinforcement of 12.5% ​​(0.75 g) with a tensile strength value of 10.37 ± 2.57 MPa; elongation at break of 2.11 ± 10%; elasticity of 520.07 ± 123.47 MPa; swelling of 70.18 ± 4.96% and the duration of biodegradation on the 5th day. FTIR analysis confirmed the presence of C-H, C-O, C=O, and O-H functional groups, indicating compatibility among the materials in forming the bioplastic composites. The results of this study suggest that bioplastics derived from taro starch and carrageenan, supplemented with PCL, could serve as a promising alternative for environmentally friendly packaging that biodegrades more effectively than traditional plastics.
Productivity Analysis On Company Xyz Using The Production, Organization, Sales, Product, Arbeiter, Capital (Pospac) Method Ida Ayu Kade Sintya Yulianti Dewi; I Ketut Satriawan; Lutfi Suhendra
International Journal of Economics, Business and Innovation Research Vol. 4 No. 05 (2025): August - September, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v4i05.2199

Abstract

XYZ company experienced raw material failures that did not meet the company’s quality standards from February to December 2024, resulting in a 10.1% decrease in production and the company continues to suffer losses. This study aims to: (1) measure the level of productivity in production, organization, sales, products, labor, and capital; (2) analyze the factors causing the low productivity index; and (3) provide improvement recommendations to increase the company’s productivity. The Production, Organization, Sales, Product, Arbeiter, and Capital (POSPAC) method is used to measure productivity, while the fishbone diagram is applied to identify and analyze problem causes. The results from January to December 2024 show the greatest decline occurred in the sales element in March -39.430, while the smallest decline was in the product element in January -0.230. The key factors contributing to low productivity are inconsistent raw material quality, absence of quality control, lack of training and competency development, and no HR development programs related to finance. To enhance productivity, the company should establish raw material standards (color, aroma, moisture content), create a coffee quality control SOP based on these standards, conduct training to improve competencies in production, finance and assess the quality of raw materials.
Co-Authors A. A. Dewi Anggreni Aldi Oktavian Aldo Taufan Reviandi Alfina Via Azizah Amirrulloh, Muchammad Rizqi Amna Hartiati Anak Agung Made Dewi Anggreni Anissa Fitri Nur Aini Bambang Admadi Harjosuwono Bambang Admadi Harsojuwono Bambang Admadi Harsojuwono Bambang Admadi Harsujuwono Bambang Admadi Hasojuwono Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Dewi, Ni Made Raditya Shinta Diana Puspitaningtyas Dicki Cahya Putra Anggelo Dwi Putri Nurmalasari Eka Nur Diana Elfrida Ratnawati Emita Dwi Cahyana Erina Novandri Elsa Esra Palenta Sinaga Ezra Elkana Karo Sekali Fachriansyah Ismaimoon Fatahillah, Mufidah Riska G. P. Ganda Putra G.P. Ganda Puta G.P. Ganda Putra Gek Nanda Putri Dana Asih I Dewa Gde Mayun Permana I Gede Esti Widiantara I Gede Rusli Supariatna I Gusti Ayu Lani Triani I Gusti Ayu Sri Krsna Devi I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Dio Prasetya I Ketut Satriawan I Komang Wiria Santiyoga I Made Dwipayana I Made Indra Pratista I Made Mas Oka Hendrawan I Made Suardana I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I Putu Lingsan Pratyaksa I W W Aryanika I Wayan Arnata I Wayan Mika Pratama I Wayan Tika Ida Ayu Bela Anggraeni Ida Ayu Kade Sintya Yulianti Dewi Ida Bagus Alit Arcana Ida Bagus Bas Baskara Ida Bagus Gede Brahmantara Ida Bagus Wayan Gunam Ika Martoquito Lumbanraja Irawaty Yolanda Hutajulu Irena Savitri Jhon Berry Finn Damanik Kadek Ngurah Ghandhi Danu Subagan Komang Gede Irwan Suparwan Komang Rumiarsa Luh Kurnia Dwi Indriyani Luh Putu Ayu Sumantining Luh Putu Wrasiati Luluk Nurmalasari Made Hary Sayoga Made Wahyu Nadaiswara Putra Mira Ardhaning Swari Misbach Baihaqi Zen Muhamad Erwin Efendi Mujahidah . Mujahidah Mujahidah Ni Kadek Eka Wati Ni Kadek Yeni Dwipayanti Ni Komang Novy Trisna Ardyanti Ni Luh Gede Dina Yunita Ni Luh Putu Ravi Cakswindryandani Ni Made Purindah Sari Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Nyoman Sri Yulianthi Ni Putu Noviantari Ni Putu Suwariani Ni Wayan Sukmayanti Novia Esterulina Purba NYOMAN SEMADI ANTARA Praycelia Marissa Miranda Pudji Hastuti Pudji Hastuti Putu Ayu Sucitawati Putu Julyantika Nica Dewi Putu Widya Sena Reni Okta Fitriani Reren Rahmadhani Rio Rambo Siallagan Riwina Bibina Br Sinulingga Riza Ibnu Fajar Rossa Ayu Sutardianie Rubbana Sunardi Sarah Chairunnisa Sasha Patrisia Shenni Maulina Sri Mulyani Sri Mulyani Sri Rahardjo Sri Raharjo Sumiyati - Supriyadi Supriyadi Tania Suciati Tia Larasati W. Angga Pranayasa Wiwik Sri Minarni Yohanes Setiyo Yohanes Wiliam Pagur