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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 JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

Lutfi Suhendra

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 3299787

Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGARUH JENIS PELARUT PADA METODE MASERASI TERHADAP KARAKTERISTIK EKSTRAK Sargassum polycystum Irena Savitri; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Sargassum polycystum is one of the type of brown algae that has potential as an antioxidant and natural dye. The aims of this study were to know the effect of solvent type to the characteristic of Sargassum polycystum extract on maseration method and to determine the best solvent for Sargassum polycystum extract on total phenol, total carotenoids, and color intensity. The experiment in this study used Randomized Block Design with single factor. The solvent’s type factor consisting of 5 solvent, namely methanol, ethanol, acetone, isopropyl alcohol, and ethyl acetate. The experiments are grouped into 4 groups based on the time of implementation, in order to obtain 20 units of experiments. Objective variables observed are rendement, total phenol content, total carotenoids content, and color intensity. The result showed that the type of solvent affected significantly (P<0,01) on rendement, total phenol, total carotenoid, brightness level (L*), and yellowish level (b*), but did not affect on redness level (a*). Ethyl acetate is the best solvent to produce Sargassum polycystum extract with 0,91% rendemen, 2,61 mgGAE/100g total phenol content, total carotenoid content about 0,23%, and color intensity with brightness level (L*) 5,17, redness level (a*) -3,00 and yellowish level (b *) 37,28. Keywords:solvent, extract characteristic, Sargassum polycystum.

Pengaruh Konsentrasi Bubuk Kakao (Theobroma cacao L.) terhadap Karakteristik Krim Kunyit Daun Asam Dicki Cahya Putra Anggelo; Sri Mulyani; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

People are increasingly aware of the dangers of using harmful chemicals in cosmetics. One of the herbal ingredients that can be used in the manufacture of cosmetics is turmeric, tamarind leaves and cocoa powder which are applied in making creams. The purpose of this study was to know the effect of the concentration of cocoa powder on the characteristic of tumeric tamarind cream and to obtain the concentration of cocoa powder that produces cream of turmeric extract and tamarind leaves with the best characteristics.This study used a non-factorial randomized block design with 6 concentration levels of 0%, 3%, 6%, 9%, 12%, and 15%. The variables observed in the cream were homogenity, viscosity, pH, spreadability, separation ratio, adhesion, color intensity, and total phenol. The data were analyzed by Analysis of Variance, if the treatment had an effect, it was continued with Duncan's test. The results of this study showed that the concentration of cocoa powder in cream with active ingredients of turmeric and tamarind had a significant effect on viscosity, adhesion, spreadability, total phenol, cream brightness level (L*), but had no effect on pH, separation ratio and redness level ( a*) and the degree of yellowness (b*) of cream. The treatment of cocoa powder on sour cream turmeric leaves with a concentration of 9% met the criteria for the characteristics of the cream, namely: homogeneous cream, 5.43 to 4.46 cm spreadability, 6.78 to 9.05 second adhesion, pH 6, 36 to 6.46, a viscosity of 11,3 to 24,0, and a separation ratio of 1. Keywords: cocoa powder, tamarind leaves, turmeric, cream characteristics.

KARAKTERISTIK GULA CAIR DARI SISA EKSTRAKSI PATI PADA VARIASI JENIS DAN KONSENTRASI ASAM Muhamad Erwin Efendi; Amna Hartiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of type and concentration of acid on the characteristics and best treatment of liquid sugar from the hydrolysis process. This study used a factorial randomized block design with two factors, namely treatment of type and concentration of acid as the first factor used, namely: 3%, 4%, and 5%. Each treatment is grouped into 2 based on the time of implementation. The second factor consists of 3 types of acids, namely: HNO3, H2SO4, and HCl. Each treatment is grouped into 2 based on the time of implementation. The variables observed were total sugar, Dextrose Equivalent, total dissolved solids, and reducing sugars. The results showed that the type treatment and acid concentration had a significant effect (P <0.05). The results of hydrolysis of the remaining extract of the best taro starch, namely by using the type and 5% HNO3 concentration, namely with the characters namely total sugar (4.94), reducing sugar (4.74%), total dissolved solids (6.13% brix), and DE (96.65%). Keywords: acid hydrolysis, residual extraction of starch, taro, liquid sugar, acid.

PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS PADA DESTILAT CUKA FERMENTASI HASIL SAMPING CAIRAN PULPA KAKAO I Gede Rusli Supariatna; G. P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The atms of this study were (1) to knowing the change of quality characteristics from destilated fermentation vinegar from pulp liquid waste of cocoa beans during storage dan (2) to determine shelf life of destilated fermentation vinegar from pulp liquid waste of cocoa beans using Accelerated shelf-life testing (ASLT) method with Arrhenius approach. The observed Parameters is temperature. The temperature is 30 °C , 40 °C and 50 °C. The Observed variable is acetic acid content, pH, total dissolved solids and absorbance. The result showed that acetic acid content had the greatest decrease in 50 °C temperature. This shows that acetic acid content are inversely proportional to temperature rise. While the content of pH, total dissolved solids and turbidity experienced the greatest increase in 50 °C temperature. This shows that pH, total dissolved solids and turbidity are proportional to the temperature rise. The results of the calculation showed that at a temperature of 20 °C, 30 °C, 40 °C and 50 °C has a shelf life of 226 days, 167 days, 126 days, 96 days andn 75 days. Keywords: Destilated fermentation vinegar of cocoa, Accelerated shelf-life testing, Shelf life

PENGARUH PERBANDINGAN MINYAK KELAPA (Cocos nucifera) DENGAN LEMAK KAKAO (Theobroma cacao L.) DAN SUHU PEMANASAN TERHADAP KARAKTERISTIK SABUN Ni Made Purindah Sari; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Soap is one of the cleansers made by chemical reactions between sodium or potassium bases with fatty acids from vegetable oils or animal fats, such as coconut oil, VCO, palm oil, castor oil, olive oil, soybean oil, cocoa fat, tallow and lard. The purpose of this study was to determine the effect of comparison of coconut oil with cocoa fat and heating temperature to the characteristics of soap and determine comparison of coconut oil with cocoa fat and heating temperature to produce the best soap characteristics. This study used factorial randomized block design with two factor experiments. The first factor was the comparison of coconut oil with cocoa fat which consists of five experimental levels, namely: 0:60, 15:45, 30:30, 45:15, 60: 0. The second factor was the heating temperature which consists of 3 experimental levels, namely: 60?C, 70?C, 80?C. The results showed that the comparison of coconut oil with cocoa fat and heating temperature and the interaction between the two treatments had a very significant effect (P<0.01) on rendemens, texture, and soap foam. Comparison of coconut oil with cocoa fat and heating temperature had a very significant effect (P<0.01), but the interaction between the two treatments had no significant effect (P>0.05) on soap water content. Comparison of coconut oil with cocoa fat was very significant (P<0.01), but the heating temperature and interaction between the two treatments had no significant effect (P>0.05) on free fatty acids and soap-free alkalis. The best treatment was obtained from an alternative treatment comparison of coconut oil with cocoa fat 15:45 and heating temperature 70?C with soap rendemens of 88.36%, soap texture of 4.90 kg, soap foam content of 72.64%, soap water content of 13.73%, free fatty acid levels of 0.40 (ml equivalent NaOH/g), soap free alkalis of 0.05%. Keywords : Coconut oil, cocoa fat, heating temperature, saponification, soap

Pengaruh Suhu Pencampuran dan Lama Pengadukan terhadap Karakteristik Sediaan Krim Ida Bagus Bas Baskara; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research aims to determine the effect of temperature and time of stirring on a basis cream and determine the temperature and time of stir which is the best treatment for producing basis cream. This research uses a randomized block design with two factorials. The first factor is temperature which is consists of 3 levels, temperature 60±20C, 70±20C and 80±20C. The second factor is the time of stirring which is consists of 3 levels 10, 15 and 20 minutes. From the combination of the two factors, were obtained of 9 experimental units. These treatments were grouped based on the time of implementation into two groups so that 18 experimental units. The observed variables are homogeneity, viscosity, adhesion, spread ability, separation ratio and pH. The data that obtained will be analyzed by analysis of variance and continued using the Tukey test. The treatment of mixing temperature and time of stirring affect the viscosity, adhesion, dispersion and separation ratio, while the treatment of mixing temperature and time of stirring did not significant effect on pH. The interaction between the two treatments can affects the adhesion, dispersion, separation ratio and pH, but not significantly affect viscosity. The treatment of mixing temperature 80±20C with time of stirring 20 minutes is the best treatment to produce basis cream with characteristic viscosity cream value of 46,000 cp, a adhesion time of 17.97 seconds, spread ability of 6.50 cm, a separation ratio of 0.83 and pH 6,45. Keywords: Mixing temperature, stirring time, cream characteristics, virgin coconut oil, cocoa butter.

Karakteristik Mikroemulsi Minyak Daun Sirih (Piper betle L.) pada Perlakuan Rasio Campuran Surfaktan dan Minyak Daun Sirih I Putu Hendra Adi Prasanta; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of the mixture ratio of surfactant and betel leaf oil on the characteristics of the microemulsion of betel leaf oil and determine the ratio of the mixture of surfactant and betel leaf oil that is appropriate to obtain the best microemulsion characteristics. This experiment used a Randomized Block Design (RAK), using the surfactant: betel leaf oil ratio treatment with 10 levels, namely 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16 and 82:18. Grouping based on processing time. The best microemulsion is the microemulsion which has the highest concentration of betel leaf oil. The best microemulsion was tested for stability against pH and dilution during 8 weeks of storage. The turbidity index value is tested every 2 weeks. The rate of damage was calculated using linear regression analysis. The microemulsion was made by mixing the surfactant and betel leaf oil (5 ml in the oil phase), then adding the demineralized distilled water (water phase) dropwise in volume (10 ml). The microemulsion was incubated for 24 hours and calibrated using a spectrophotometer at a wavelength of 502 nm. The results showed that the ratio of the mixture of surfactants and betel leaf oil had an effect on the characteristics of the microemulsion of betel leaf oil. The ratio of surfactant and betel oil 94:6 is the best treatment for making betel leaf oil microemulsion with microemulsion characteristics that have a transparent appearance, turbidity index values ??before and after centrifugation are 0.225±0.005% and 0.196±0.005% and have a particle size of 14.8 ±6.9 nm, and the largest droplet size was 11 nm. Betel leaf oil microemulsion with surfactant and betel leaf oil ratio of 94:6 was stable for 8 weeks of storage. Keywords: microemulsion, ratio, surfactant, Piper betle Linn.

Karakteristik Enkapsulat Ekstrak Pewarna Bunga Kenikir (Tagetes erecta L.) pada Perlakuan Perbandingan Kasein dan Maltodekstrin I Kadek Agus Nuada; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bunga kenikir dapat digunakan sebagai pewarna alami yang mengandung karotenoid melalui proses ekstraksi dan enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perlakuan perbandingan kasein dan maltodekstrin terhadap karakteristik enkapsulat ekstrak bunga kenikir dan menentukan perlakuan perbandingan kasein dan maltodekstrin terbaik untuk mendapatkan enkapsulat ekstrak pewarna bunga kenikir. Percobaan dalam penelitian ini menggunakan Rancangan Acak Kelompok dengan perlakuan perbandingan kasein dan maltodekstrin, yang terdiri dari 5 taraf yaitu (1: 1.0), (1: 1.5), (1: 2.0), (1: 2.5), dan ( 1: 3.0). Hasil penelitian menunjukkan bahwa perbandingan kasein dan maltodekstrin berpengaruh sangat nyata (P <0,01) terhadap kadar air, kadar karotenoid total, kadar karotenoid permukaan, kelarutan, tingkat kecerahan, tingkat kemerahan, tingkat kekuningan, dan efisiensi enkapsulasi. Perlakuan perbandingan kasein dan maltodekstrin 1: 2.0 adalah perlakuan terbaik untuk menghasilkan enkapsulat ekstrak pewarna bunga kenikir dengan karakteristik rendemen 91,45 ± 0,19 %, kadar air 5,29 ± 0,04 %, total karotenoid 0,46 ± 0,00 %, karotenoid permukaan 0,22 ± 0,00 %, efisiensi enkapsulasi 52,40 ± 1,40 %, kelarutan 80,81 ± 0,07 %, tingkat kecerahan 49,27 ± 1,40, tingkat kemerahan 26,07 ± 0,02, dan tingkat kekuningan 38,71 ± 0,18. Kata kunci: Tagetes erecta L, kasein, maltodekstrin, enkapsulasi

PENGARUH KONSENTRASI DAN LAMA PERENDAMAN BAHAN DENGAN ASAM LAKTAT SEBELUM PENGERINGAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.) Made Wahyu Nadaiswara Putra; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Marigold flowers (Tagetes erecta L.) have the potential as natural dyes that contain color pigments from carotenoid compounds. The purpose of this study was to determine the effect of lactic acid concentration and soaking time before drying on the characteristics of kenikir flower powder and determine the concentration of lactic acid and the duration of lactic acid immersion before the best combustion to produce kenikir flower powder. This study used a randomized block design using factorial patterns with 2 factors. The first factor is the concentration of lactic acid consisting of 3 levels: 0,5, 1,0, and 1,5%. The second factor is the immersion time consisting of 3 levels: 60, 90, and 120 minutes. The results showed that the treatment of lactic acid concentration affected the total carotenoid level, brightness (L *), redness level (a *) yellowish level (b *) but did not significantly affect the water content. The treatment of immersion time did not affect the total carotenoid level, brightness level (L*), yellowish level (a*), redness level (b*) and water content. Immersion treatment with a concentration of 1,5% and 90 minutes soaking time is the best treatment for producing kenikir flower powder with characteristics namely water content 16,71%, total carotenoid content 18,77%, brightness level (L*) 38,23, redness level (a*) 29,02, yellowish level (b*) 51,93. Keywords : Tagetes erecta L., lactic acid, karotenoid, color

PENENTUAN UMUR SIMPAN CUKA KAKAO MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS Ni Wayan Sukmayanti; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa vinegar is a fermented vinegar produced from a product of cocoa bean fermentation. The aims of this study were to determine quality change of cocoa vinegar during retention and determine its self-life by using Accelerated Shelf-Life Testing (ASLT) method by Arrhenius Equation Approach. This research was conducted by using one factor, and it was storage temperature treatment that consisting of 3 levels, 30, 40 and 50?C. Retention and observation start from 0 week until 16 weeks, with parameters that observe were acetic acid, pH, total suspended solid and turbidity. Cocoa vinegar has decreased quality during storage, at 30?C, 40?C and 50?C. During storage of the three temperatures, the temperature of 50?C suffered the most rapid deterioration with the characteristic of decreasing the acetic acid content by more than 50%, and the increase of pH, total suspended solid and turbidity on the 63rd day. Shelf life of cocoa vinegar by using the characteristic of acetic acid with linear regression equation y = -4624.x + 10.30 with R² = 0.999.at storage from temperature 10, 20, 30, 40, and 50?C respectively were 431 days (14.3 months). 246 days (8.20 months). 146 days (4.86 months). 89 days (2.96 months).and 56 days (1.86 months). Keywords: vinegar of cocoa, self-life prediction, ASLT method

Co-Authors A. A. Dewi Anggreni Aldi Oktavian Aldo Taufan Reviandi Alfina Via Azizah Amirrulloh, Muchammad Rizqi 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 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 Putra, Anak Agung Gede Surya Pradana 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

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