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

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Optimasi Konsentrasi VCO dalam Mikroemulsi O/W dengan Tiga Surfaktan sebagai Pembawa Senyawa Bioaktif IDewaGde Mayun Permana; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research aims to get optimum VCO concentration in formula of O/W micro-emulsionby using three surfactant that will be used as bioactive delivery. Surfactant that is used is themixture Tween 80, Tween 20 and Span 80 by setting up HLB to 14. The phase of dispersionuses VCO while phase of continuous uses aquades of 80 percent. There are treated by changingthe ratio of VCO to surfactant, namely: 2.5, 5, 7.5 and 10 percent VCO. Randomized design isused in this research with treatment repeated twice. Results of the study shows that the optimumconcentration of VCO in O/W micro-emulsion with three surfactant is 7.5 percent
Karakteristik Mikroemulsi Yang Mengandung Ekstrak Virgin Coconut Oil (Vco) Bawang Dayak (Eleutherine Palmifolia ) Rubbana Sunardi; I Dewa Gde Mayun Permana; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims was to determine the effect of the comparison of Dayak onions with VCO and the length of time of maceration on the characteristics of Dayak onion extract, was to get the best ratio of Dayak onions toVCO and the length of time of maceration so that the dayak extract with the best characteristics is produced, to determine the effect of the ratio of surfactants with VCO dayak extract. on the characteristics of the O/Wmicroemulsion, as well as getting the right ratio of the surfactant and VCO Dayak extract so that a stable O / W microemulsion was produced. This research was conducted in two steps. The first stage was the optimizationof the ratio of the material to the solvent and the length of time for maceration. The first stage, the experimental design used was a factorial randomized block design consisting of 2 factors, namely the first factor was thecomparison of Dayak simplicia with VCO solvent (1: 3, 1: 5, 1: 7, 1: 9, 1:11) . The second factor was the length of maceration (5, 7, and 9 hours). The best research result in the first stage are used in the second stageof research. The second stage was optimization of the microemulsion of Dayak's VCO extract. The experimental design used was a completely randomized design. In the treatment of the surfactant ratio withDayak onion VCO extract (89:11, 87:13, 85:15, 83:17, and 81:19 (v / v)). The data obtained were analyzed using variance fingerprints, and if there was an effect of treatment on the observed variables, it was followedby Tukey's 95% test. The best research result in the first stage were obtained in the treatment of the simplicia ratio of Dayak onions and VCO solvent (1:11) and maceration time of 9 hours with a total carotenoid contentof 17.915 (µmol / L), brightness (L *) 58.70, redness (a * ) 13.60, yellowish (b *) 74.45. The results of the second stage obtained a comparison of surfactants and dayak onion VCO extract (85: 15 v / v) with theturbidity index value of centrifugation (0.510), heating (0.507), pH 3.5, dilution 1: 9; 1:49 and 1:99 (0.121; 0.096; and 0.083), pH 4.5, dilution 1: 9; 1:49 and 1:99 (0.096; 0.088; and 0.078), pH 6.5, 1: 9 dilution; 1:49and 1:99 (0.093; 0.084; and 0.071), as well as storage with a microemulsion slope value of 0.0742 o/w.
Karakteristik Enkapsulat Fikosianin Mikroalga (Spirulina Platensis) Sebagai Antioksidan Alamai Pada Perlakuan Jenis Dan Konsentrasi Enkapsulan Ida Bagus Gede Brahmantara; Ni Made Wartini; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Spirulina platensis microalgae contain phycocyanin, a bioactive compound. Phycocyanin is a natural antioxidant that has instability against temperature and light. The objective of this research was to determine the effect of different types and concentrations level of encapsulants on the characteristics of S. platensis microalgae phycocyanin encapsulate. The experimental method with Randomized Block Factorial Design were used, where 2 treatments were given. The first treatment was the type of encapsulants, which consists of Arabic gum, maltodextrin, and the combination of both (Arabic gum : maltodextrin). The second treatment was the concentration level, which are 10%; 20%; and 30%. All the treatments given were repeated twice, thus 18 experimental units were obtained. The data were analyzed using ANOVA and followed by Tukey’s Test. The results shown that the combination of Arabic gum and maltodextrin (1:1) on the concentration level of 10% produced the best phycocyanin encapsulate with total yield of 13.39%; water content of 6.39%; phycocyanin content of 13.74%; encapsulation efficiency of 44.38%; antioxidant capacity of 24.92 mg/L GAEAC.
Kajian Pengaruh Jenis Pelarut Dan Lama Maserasi Terhadap Karakteristik Dan Stabilitas Ekstrak Jeruk Limau (Citrus Amblycarpa) Sebagai Antioksidan Alami Pada Makanan Putu Julyantika Nica Dewi; G. P. Ganda Putra; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Lime is a natural ingredient that contains bioactive compounds such as antioxidants (vitamin C, palmitate, polyphenols), essential oils, and high antibacterial properties. The bioactive compounds are obtained by extraction using the maceration method. This study aims to determine the effect of the type of solvent and the time of maceration on the characteristics and stability of the extract of lime (Citrus amblycarpa) as a natural antioxidant in food, and to determine the type of solvent and the most effective maceration time. Extraction of lime using 3 types of solvents (ethanol, methanol, and acetone) and 3 periods of maceration, namely (2 hours, 4 hours, and 6 hours). The variables observed in the first stage were: yield, vitamin C, total phenol, antioxidant capacity), effectiveness index test. The second stage of research was carried out by storing lime extract in a temperature variation treatment consisting of 6 levels (S1 = 0oC, S2 = 20oC S3 = 40oC, S4 = 60oC, S5 = 80oC and S6 = 100oC) then observed the trend rate of vitamin C content. The effectiveness index test showed that the methanol solvent treatment and 6 hours maceration time were able to produce the best lime extract characteristics with yields of 35.08%, vitamin C of 7,580.90 mg AAE / 100g, total phenol of 6,484.54 mg GAE / 100g , and the antioxidant capacity of 4,928.79 mg GAEAC / 100g. The higher the storage temperature, the lower the vitamin C content of the lime extract. Changes in vitamin C content to the effect of temperature are shown by regression y = -11.433x + 7518.6, with a correlation coefficient (r) -0.9251. The highest vitamin C content at 0oC was 7338.47 mg AAE / 100g and the lowest at 100oC was 6163.59 mg AAE / 100g. The results of the study concluded that the type of solvent treatment and maceration time affected the characteristics of the lime extract.
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.
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.
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.
Stabilitas Dan Ukuran Partikel Mikroemulsi Minyak Atsiri Sereh (Cymbopogon Citratus) Dengan Rasio Surfaktan Dan Ko-Surfaktan Putra, Anak Agung Gede Surya Pradana; Suhendra, Lutfi; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p05

Abstract

Lemongrass essential oil, derived from the Cymbopogon citratus plant, is a highly beneficial essential oil widely used in the pharmaceutical, food, and cosmetic industries. Microemulsions are colloidal systems consisting of two immiscible phases, namely the oil phase and the water phase, stabilized by surfactants and co-surfactants. This study aims to evaluate the effect of the surfactant and co-surfactant ratio on the characteristics of lemongrass essential oil microemulsions and to determine the optimal formulation ratio that produces the best microemulsion. In this study, 11 different surfactant and co-surfactant ratio variations were used, with each treatment being tested twice, resulting in a total of 22 experimental units. The analysis results indicated that the surfactant and lemongrass essential oil mixture ratio had a highly significant effect (P<0.05), with the obtained variance values falling below the thresholds of 0.01 and 0.05. The research data revealed that the best lemongrass essential oil microemulsion formulation was achieved at a 60:40 ratio, with an index value of 0.144±0.005 and a transmission value of 87.07±0.820244. After centrifugation, the index was 0.061±0.008, with a transmission value of 95.907±1.53017, resulting in a transparent appearance with a slightly sticky texture.
Aktivitas Antioksidan Ekstrak Bubuk Kunyit (Curcuma domestica Val.) Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 2 No. 2 (2017): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2017.v02.i02.p07

Abstract

This study aims to find out the effect of the concentration of solution and drying temperature in the process of turmeric extraction and to find out the same for producing extract with optimal rendemen and antioxidant activity. The experiment used completely random design and the factorial pattern with the first factor being the solution concentration which consisted of 6 levels, that is, in the concentration of 0%, 30%, 50%, 70%, and 90%. The second factor was the drying temperature which consisted of three levels, they are: 40oC, 50oC, and 60oC with two time repetition. In the examination of the antioxidant activity of turmeric extract, the following tests were done: total phenol (Julkunen-Tito method), the ability of capturing free radical diphenylpikrihidrazil (DPPH), ferry thiosianat method (FTC), and thobarbituric acid method (TBA). The results showed that the concentration of solution and drying temperature affects all parameters under observation, except for the rendemen that is not affected by solution concentration, and there was interaction of treatment in all the parameters observed. Test of FTC and TBA showed that there was antioxidant activity in the turmeric extract where it was able to inhibit the formation of peroxide and malonaldehyde in the oxidization reaction of fatty acid. The turmeric extract with the optimal antioxidant activity was obtained at the treatment of concentration 50% at the temperature of 60oC with the rendemen value of 7.92%, the total amount of phenol 2.82% and the value of DPPH of 1.13%.
Co-Authors A. A. Dewi Anggreni Aldi Oktavian Aldo Taufan Reviandi Alfina Via Azizah Amirrulloh, Muchammad Rizqi Amna , Amna Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Made Dewi Anggreni Anissa Fitri Nur Aini Bambang Admadi Harjosuwono Bambang Admadi Harsojuwono Bambang Admadi Harsojuwono Bambang Admadi Harsojuwono Bambang Admadi Harsujuwono Bambang Admadi Hasojuwono Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Dewantoro, I Made Benito Markus Lucky 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 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 W.G. SEDANA YOGA 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 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 Pradnyani, Putu Dhea Praycelia Marissa Miranda Pudji Hastuti Pudji Hastuti Putra, Anak Agung Gede Surya Pradana Putu Ayu Sucitawati Putu Julyantika Nica Dewi Putu Widya Sena Rajagukguk, Jopi Deri P H Reni Okta Fitriani Reren Rahmadhani Rio Rambo Siallagan Riwina Bibina Br Sinulingga Riza Ibnu Fajar Rossa Ayu Sutardianie Rubbana Sunardi Saragih, Ruth Natasya Octaviani Sarah Chairunnisa Sasha Patrisia Shenni Maulina Sijabat, John Howard Sri Mulyani Sri Mulyani Sri Rahardjo Sri Raharjo Sri Suhartini Sumiyati - Supriyadi Supriyadi Tania Suciati Tia Larasati W. Angga Pranayasa Wiradharma, I Gede Yudha Wiranatha, Anak Agung Putu Agung Suryawan Wiwik Sri Minarni Yohanes Setiyo Yohanes Wiliam Pagur