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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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Karakteristik Krim Kunyit Daun Asam (Curcuma domestica Val. - Tamarindus indica L.) pada Perlakuan Konsentrasi Emulsifier dan Waktu Pengadukan Mujahidah; Sri Mulyani; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 5 No. 1 (2020): April
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.2020.v05.i01.p01

Abstract

This study aimed to know cream of turmeric tamarind leaves on the treatment of concentration emulsifier and stirring time and to determine the concentration emulsifier and stirring time to produce characteristics of cream fulfill requirement of SNI. This study used a randomized block design with two factors. The first factor was the concentration emulsifier which consist of three levels, namely 3, 5 and 7%. The second factor is stirring time which consist of three levels, namely 5, 7.5 and 10 minutes. The data were analyzed by analysis of variance (ANOVA) and continued with the tukey test. The result of the study showed that concentration emulsifier has an effect on the adhesion time, pH, viscocity and spread power. The stirring time has an effect on the adhesion time. Concentration emulsifier 5% and 7% with stirring time 10 minutes were creams that fulfill requirement of SNI. The characteristics cream of concentration emulsifier 5% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 48.52 seconds, viscocity 3550 cp, spread power 6.72 cm and pH 6.60. The characteristics cream of concentration emulsifier 7% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 28.82 seconds, viscocity 3650 cp, spread power 6.79 cm and pH 6.45.
Pengaruh Nilai Hydrophile-Liphophile Balance (HLB) dan Jenis Ekstrak terhadap Karakteristik Krim Kunyit-Lidah Buaya (Curcuma domestica val.-Aloe Vera) I Gusti Ayu Sri Krsna Devi; Sri Mulyani; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 4 No. 2 (2019): 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.2019.v04.i02.p01

Abstract

This study aimed to determine the effect of value Hydrophile-Liphophile Balance (HLB) and type of extract on the characteristics of turmeric-aloe vera cream (Curcuma domestica Val. – Aloe Vera) also determine the HLB and the right type of extract to produce the best characteristics of turmeric-aloe vera cream (Curcuma domestica Val. – Aloe Vera). This study used a factorial randomized block design with two factor. The first factor was the HLB which consist of three levels, namely HLB 9, 10 and 11. The second factor was an extract consisting of two levels, namely the addition of turmeric and aloe vera extract. The result of the study showed that HLB has an effect on the spread power. The extract has an effect on the degree of acidity and total phenol. The treatment of HLB and the addition of the extract did not affect homogeneity, separation ratio, viscocity and adhesion time. All creams fulfill the characteristics of SNI. Aloe vera and turmeric extract cream with HLB 10 were the best formulated cream at the 6th week storage of the following characteristics: homogeneus, separation ratio =1, spread power 4.8-5.2 cm, viscocity 15733–16667 cp, adhesion time 14.43–17.31 second, pH 4.87-5.00 and total phenol 1.08–1.36 mg GAE/g.
Kerusakan Aktivitas Antioksidan Ekstrak Bubuk Simplesia Rimpang Jahe (Zingiber officinale Roscoe) oleh Cahaya dan Panas Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 1 No. 2 (2016): 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/2016.v01.i02.p08

Abstract

Tujuan penelitian adalah meminimalkan terbentuknya oksigen singlet dengan cara meminimalkan pengaruh cahaya pada tahap proses pengeringan dalam pembuatan simplesia jahe sehingga diperoleh kandungan antioksidan yang tinggi. Penelitian ini menentukan cara dan lama pengeringan yang tepat pada pembuatan simplesia jahe. Penelitian ini dicobakan dengan menggunakan dua cara pengeringan yaitu pengeringan oven (suhu 45oC dalam gelap) dan penjemuran sinar matahari (cahaya dan panas). Kedua cara pengeringan tersebut divariasi dengan lama pengeringan yaitu 0, 5, 10, 15, 20, 25, 30, 35, 40, 45 50, dan 55 jam yang diulang dua kali. Aktivitas antioksidan sintetis Butylated Hidroxytoluene (BHT) digunakan sebagai pembanding. Pengujian meliputi aktivitas antioksidan dengan metode Thiobarbituric Acid (TBA) dan Ferry Thiocyanate (FTC). Data dari masing-masing cara pengeringan dianalisis dengan analisis regresi linier, kuadratik dan eksponensial. Penentuan persamaan dan grafik terpilih dilihat dari nilai R2 tertinggi. Hasil Aktivitas antioksidan simplesia jahe pada beberapa pengujian (FTC dan TBA), metode pengering oven (panas) mempunyai kemampuan aktivitas antioksidan lebih baik dibandingkan metode pengering sinar matahari (cahaya dan panas). Pengering oven yang mempunyai aktivitas tinggi dengan kadar air di bawah 10% yaitu pada lama pengeringan 15 jam pada suhu 45oC. Konsentrasi optimum ekstrak bubuk simplesia jahe yang mempunyai aktivitas antioksidan setara dengan aktivitas antioksida sintesis BHT (200 ppm) adalah 1800 ppm.
Analysis Of Added Value Of Arabica Coffee Processing At PT. Dete kopi Kintamani, Bali Sijabat, John Howard; I Wayan Gede Sedana Yoga; Lutfi Suhendra
International Journal of Economics, Business and Innovation Research Vol. 5 No. 01 (2026): December - January, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v5i01.2638

Abstract

Coffee processing plays a crucial role in generating added value, significantly contributing to producers’ income. This study analyses the value added from processing Arabica red cherry coffee into green beans using three methods: Full Wash, Honey Process, and Natural Process. at PT. Dete Kopi in Kintamani, Bali. The Hayami method was employed to quantify the added value based on output conversion, input cost, and profitability. Data were collected through interviews, field observations, and document analysis. The results revealed that the Natural Process yielded the highest added value, amounting to IDR 11,846 per kilogram (40.85%), followed by the Honey Process at IDR 8,673/kg (33.36%), and Full Wash at IDR 8,556/kg (32.91%). Key factors influencing value creation included raw material quality, weather conditions, availability of drying space, labor, production costs, capacity, and processing techniques. This study underscores the
Analisis pengendalian kualitas produksi Calzone menggunakan metode Six Sigma dan Failure Mode Effect Analysis (FMEA) Pada PT. XYZ Dewantoro, I Made Benito Markus Lucky; Wiranatha, Anak Agung Putu Agung Suryawan; Suhendra, Lutfi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): 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.2025.v13.i04.p09

Abstract

PT. XYZ, a company in the pastry and bakery industry, is facing production challenges with its calzone product, which had the highest defect rate at 1.01% out of 4,547 units produced in November 2024, leading to potential financial losses. This study aims to develop a quality control strategy using the Six Sigma method through the stages of Define, Measure, Analyze, and Improve, with the improvement stage utilizing the FMEA method to identify potential causes of defects and provide corrective strategies. The results show that the average sigma level for calzone products is 3.28, which is still far from the ideal level of six. The two main types of defects found are burnt products and incorrect shapes, each caused by different factors. The highest RPN of 210 is associated with the cause of machines not functioning properly. To address this issue, it is recommended that the company hire additional engineering staff to ensure proper machine operation and regular maintenance, as well as provide training for employees who lack understanding in the dough shaping process.
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. The data collection used in this research involved distributing 100 questinnaires to responden in Denpasar City, the validity and reliability test were carried out on respondents in Badung Regency. 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.
Karakteristik Mikroemulsi Minyak Atsiri Daun Cengkeh Pada Rasio Campuran Surfaktan dan Minyak Atsiri Daun Cengkeh (Syzygium aromaticum) Rajagukguk, Jopi Deri P H; Suhendra, Lutfi; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p05

Abstract

Clove (Syzygium aromaticum) is an herbal plant which all parts starting from the roots, stems, leaves and flowers contain essential oils. Clove leaf essential oil has an eguanol concentration of (46.69%-64.91%) which functions to fight bacteria that enter the body. This research aims to determine the effect of surfactant and clove leaf essential oil mixtures on the characteristics of clove leaf essential oil microemulsions and determine the best surfactant and clove leaf essential oil mixtures to produce clove leaf essential oil microemulsions. This research used Randomized Group Design, with surfactant:clove leaf essential oil ratio with 10 levels, 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16 and 82:18. The best microemulsion is the one with highest concentration of clove leaf essential oil. The best microemulsion was tested for stability against pH and dilution during 8 weeks storage. The turbidity index value was tested every 2 weeks. The deterioration rate was calculated using linear regression analysis to determine the stability of clove essential oil microemulsion. The results showed that the ratio of surfactant and clove leaf essential oil mixture had a very significant effect (P<0.01) on the characteristics of clove leaf essential oil microemulsion. The ratio of surfactant and clove leaf essential oil 88:12 is the best treatment to produce clove leaf essential oil microemulsion with transparent appearance characteristics, turbidity index value before 0.223 ± 0.003%; after centrifugation 0.189 ± 0.003%; particle size 17.1 ± 8.3 nm, and the largest droplet size is 14nm and stable for 8 weeks of storage.
Karakteristik Mikroemulsi Ekstrak Bunga Kamboja Kuning (Plumeria alba) Pada Ukuran Partikel dan Waktu Ekstraksi Wiradharma, I Gede Yudha; Suhendra, Lutfi; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p11

Abstract

The yellow frangipani flower (Plumeria alba) possesses numerous important chemicals that can be utilized in the formulation of cosmetic and fragrance goods by PEG 400 extract microemulsion. In the extraction of yellow frangipani blossoms, PEG 400 serves as a polar solvent with a low molecular weight, non-adhesive properties, and a dielectric constant of 13.6. The study aimed to ascertain the influence of particle size and extraction duration on the microemulsion properties of yellow frangipani flower extract, as well as to identify the optimal conditions for achieving superior microemulsion characteristics of the extract. This research employed a Randomized Group Design featuring two variables. The initial factor is particle size, categorized into three levels: 40 mesh, 60 mesh, and 80 mesh. The second component is extraction duration, comprising three levels: 2 hours, 4 hours, and 6 hours. Data were subjected to ANOVA analysis, subsequently followed by Tukey's test. The findings indicated that the interplay between particle size and extraction duration markedly influenced microemulsion stability following 24 hours of incubation and subsequent centrifugation stability. The ideal treatment comprised a microemulsion of yellow frangipani flower extract at a particle size of 80 mesh, extracted over a duration of 6 hours, exhibiting a clear appearance. The turbidity index was measured at 1.378% after 24 hours of incubation, with a centrifugation stability of 1.522%, a particle size of 9.476 nm, and a stable microemulsion.
Karakteristik Komposit Biotermoplastik Dari Pati Termoplastik/Glukomanan Termoplastik/Poliasam Laktat Dalam Variasi Jenis dan Konsentrasi Compatibilizer Saragih, Ruth Natasya Octaviani; Harsojuwono, Bambang Admadi; Suhendra, Lutfi; Amna , Amna; Suhartini, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p12

Abstract

Biotermoplastic is a one of the innovation to improve the physical and mechanical properties of bioplastics. This study aims to determine the effect of the type and concentration of compatibilizer on the characteristics of biothermoplastic composites and to determine the type and concentration of the right compatibilizer to produce the best characteristics of biothermoplastic composites of thermoplastic starch/thermoplastic glucomannan/polylactic acid (TPS/TPG/PLA). This research utilizes a Completely Randomized Design (CRD) with 6 treatments, namely J1KI (maleic acid anhydride 5%), J1K2 (maleic acid anhydride 7,5%), J1K2 (maleic acid anhydride 10%), J2K1 (stearic acid 5%), J2K2 (stearic acid 7,5%), and J2K3 (stearic acid 10%), with 3 replications. The variables observed in this study were tensile strength, elongation at break, elasticity, swelling, density, melting point and biodegradation time. The data were analyzed by analysis of variance (ANOVA) and further tested using the Honestly Significant Difference (HSD) test. The results showed that the type and concentration of compatibilizer had a very significant effect on the values ​​of tensile strength, elongation at break, elasticity, swelling, density, melting point and biodegradation time. The best characteristics of biothermoplastic composites of thermoplastic starch/thermoplastic glucomannan/polylactic acid were obtained by using 10% anhydrous maleic acid compatibilizer with a tensile strength value of 30.43 MPa, an elongation at break of 0.90%, elasticity of 3.38 GPa, swelling of 0.51%, density of 1.52 g/cm3, melting point of 149.77oC and biodegradation time of 17.667 days.
Karakteristik Mikroemulsi Minyak Atsiri Kulit Buah Lemon (Citrus limon) Pada Penambahan Kosurfaktan dan Rasio Surfaktan-Kosurfaktan Dengan Minyak Atsirinya Pradnyani, Putu Dhea; Suhendra, Lutfi; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p03

Abstract

Essential oil from lemon peel (Citrus limon) has a distinctive aroma that can be used as a body mist. Body mist is a type of perfume with an essential oil content of 3-5%. Lemon peel essential oil microemulsion is a water-based body mist product. Lemon essential oil microemulsion is formed from a mixture of surfactants (Tween 20, Tween 80 and Span 80), co-surfactant, Polyethylene Glycol (PEG) 400, lemon essential oil and water. The first stage of the research was the formation of fruit peel essential oil microemulsions by treating the mixture ratio of surfactant and co-surfactant. The second stage of the research was the formation of fruit peel essential oil microemulsions by treating the ratio of a mixture of surfactant-cosurfactant and lemon peel essential oil. The results of the first stage showed that the microemulsion of lemon peel essential oil with a mixture ratio of surfactant and PEG 400 (50:50) had a turbidity index value of 0.092%, transmittance of 91.6%, was non-sticky, transparent and stable against centrifugation. The results of the first stage are used in the second stage, namely the mixture ratio of surfactant and Polyethylene Glycol (PEG) 400 (50:50). The results of the second stage, namely the ratio of the mixture of surfactant-PEG 400 and lemon peel essential oil (80:20), showed that the concentration of lemon peel essential oil was the highest which still formed a microemulsion of lemon peel essential oil. This lemon peel essential oil microemulsion has a turbidity index value of 0.089%, transmittance of 91.23%, transparent appearance, stable to centrifugation, stable to pH (4.5; 5.5; 6.5), stable to dilution (1: 9; 1:49; 1:99), stable during 4 weeks of storage, has an average particle size of 32.2 nm and a polydispersion index (PI) value below 0.5.
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