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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
Dosen Program Studi Magister ITP, FTP Univ. 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 Kandungan Fukosantin dan Aktivitas Antioksidan Ekstrak Alga Coklat (Sargassum polycystum) pada Perlakuan Konsentrasi Pelarut Aseton dan Suhu Maserasi Ni Kadek Eka Wati; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p10

Abstract

Fucoxanthin has great potential to be developed as an antioxidant. The purposes of this study were to determine the effect of acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) and determine the best acetone solvent concentration and maceration temperature on the fucoxanthin content and antioxidant activity of brown algae extract (Sargassum polycystum) . The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent. The second factor was maceration temperature that consists of 30±2℃, 40±2℃ and 50±2℃. The data were analyzed by analysis of varian (ANOVA) and continued with the Tukey test. The results showed that the concentration of acetone solvent was influential on the content of fucoxanthin and antioxidant activity but did not affect the yield. Maceration temperature is influential on yield, fucoxanthin content and antioxidant activity. Interactions between treatments of acetone solvent concentration and maceration temperature greatly affect the content of fucoxanthin and antioxidant activity but do not affect the yield. The treatment of acetone 80 percent solvent concentration and maceration temperature 30±2℃ is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield of 3.24 ± 0.45 percent, fucoxanthin content 1.03 ± 0.01 g fukosantin/g and antioxidant activity 99 ± 8.49 ppm and show activity powerful antioxidant.
Karakteristik Ekstrak Alga Coklat (Sargassum polycystum) sebagai Antioksidan pada Perlakuan Perbandingan Pelarut Aseton dan Etilasetat I Komang Wiria Santiyoga; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p11

Abstract

Sargassum polycystum is one type of brown algae from Indonesia that is potentially a natural dye and antioxidants. The purpose of this study was to determine the effect of the comparison of acetone and ethyl acetate solvents on the characteristics of Sargassum polycystum extract as an antioxidant and determine the best ratio of acetone and ethyl acetate to produce the characteristics of Sargassum polycystum extract as an antioxidant. This experiment was designed using a simple randomized block design with a comparative treatment of acetone and ethyl acetate. The treatment comprised of eight levels: 1 : 0; 0.81 : 0.19; 0.67 : 0.33; 0.52 : 0.48; 0.38 : 0.62; 0.24 : 0.76; 0.1 : 0.9 and 0 : 1. The treatment is grouped into 2 groups based on the time of implementation. The data were analyzed by analysis of variance using minitab software 17 and be continued using the method of significantly different honest. The results of the showed that the comparison of the acetone and ethyl acetate solvents has a very significant effect on yield, fukosantin compounds, antioxidant activity, brightness level (L *), redness level (a *) and yellowish level (b *) in brown algae extract (Sargassum polycystum). Comparative treatment of acetone and ethyl acetate (1: 0) with dielectric constant 20.70 is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield characteristic of 2.83 ± 0.42 percent, the content of the compound fukosantin 0.031 ± 0.005 g fukosantin/g, IC50 163.43 ± 3.26 ppm, brightness level (L *) 19.60 ± 0.00, redness level (a *) 11.84 ± 0.01, yellowish level (b *) 8.83 ± 0.02.
Karakteristik Bubuk Alginat dari Alga Coklat Sargassum sp. pada Perlakuan Waktu dan Suhu Maserasi Kadek Ngurah Ghandhi Danu Subagan; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p12

Abstract

Sargassum sp. is an example of a brown algae plant that produces alginates in the form of an organic polysaccharide polymer composed of two units of L-guluronic acid and D-mannuronic acid monomers. The polymer is hydrophilic, that is, alginate is a linear molecule with a high molecular weight, so it is easy to absorb water causing alginate compounds can be used as emulsifiers. This research aims to know the effect of maceration time and temperature on the characteristics of alginate powder from brown algae Sargassum sp. and determine the best maceration time and temperature to produce alginate powder from brown algae Sargassum sp. This research used a Factorial Randomized Block Design. The first factor is time (A) which consists of 3 levels, namely 1 hour, 2 hours and 3 hours. The second factor is temperature (B) which consists of 3 levels namely 50°C,60°C,70°C. Each treatment were grouped into 2 based on the time of implementation so that 18 units of the experiment were obtained. The variables observed were the yield, water content, ash content, and viscosity. The data obtained were then analyzed by variance analysis and continued using the HRD method (Honest Real Difference). The results showed that the treatment of maceration time and temperature had a very significant effect on the observed variables namely yield, moisture content, ash content, and viscosity. The results showed that the treatment of 3 hours with a temperature of 70±1°C was the best treatment to produce alginate powder from brown algae Sargassum sp. with yield characteristics 39.44±0.06 %, water content 9.86±0.04 %, ash content 31.75±0.02 %, and viscosity value 19.00±1.41 cPs
Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi I Putu Lingsan Pratyaksa; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p15

Abstract

Cocoa pod husk has not been used optimally by farmers, most of cocoa pod husk will discarded around the cacao tree or collected in one hole and then piled with soil. Cocoa pod husk waste can be used optimally by extracting polyphenol compounds which are used as natural antioxidant ingredients. This research aimed to determine the effect of particle size and maceration time on cocoa pod husk extract as a source of antioxidant and determine the best particle size and maceration time to produce cocoa pod husk extract as a source of antioxidants. This research used factorial randomized block design with two factors. Factor 1 is a particle size consisting of 40, 60, and 80 mesh. Factor 2 is maceration time consisting of 24, 36, and 48 hours. The data were analyzed by analysis of variance and then it will be proceed with tukey test. The results showed that particle size and maceration time affected yield, total phenolic and antioxidant capacity of cocoa pod husk extract, while the interaction was affected on total phenolic and antioxidant capacity but had no effect on yield of cocoa pod husk extract. The best treatment to produce cocoa pod husk extract as a source of antioxidants 80 mesh particle size and maceration time for 48 hours, with a yield value of 5.22 ± 0.05 percent, a total phenolic of 148.09 ± 0.00 mg GAE / g and antioxidant capacity of 118.71 ± 0.13 mg GAEAC / g.
Karakteristik Biopelet Limbah Ceper Canang Pada Variasi Konsentrasi Perekat Tapioka Dan Lama Pengeringan Farhatun Annisa; Ni Kadek Diva Maharani; I Gusti Ayu Lani Triani; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 3 (2026): 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.2026.v14.03.p14

Abstract

The high intensity of religious rituals in Bali has increased organic waste volume, particularly canang waste. The ceper part of canang, made from young coconut leaves, has potential as a biomass source due to its high lignocellulosic content; however, its utilization as alternative energy remains limited. This study aimed to determine the effects of tapioca adhesive concentration and drying duration on the characteristics of bio-pellets from ceper canang waste, and to identify the best treatment according to SNI 8021-2014 standards. This study employed a factorial Randomized Block Design with two factors: tapioca adhesive concentration (10%, 20%, 30%) and drying duration (1, 2, 3 hours) at 90°C. Parameters observed included yield, moisture content, ash content, volatile matter content, density, and calorific value.Results showed that the interaction between adhesive concentration and drying duration significantly affected all bio-pellet characteristics. Yield values ranged from 50.25–81.00%, moisture content 2.50–7.20%, ash content 3.21–8.05%, volatile matter content 32.19–75.07%, density 0.630–0.843 g/cm³, and calorific value 2328.31–4150.54 cal/g. The best treatment was a combination of 30% adhesive concentration and 3 hours of drying (A3T3), producing 3.51% moisture content, 8.05% ash content, 61.22% volatile matter content, 0.843 g/cm³ density, and 4012.88 cal/g calorific value. Under this treatment, the bio-pellet characteristics met SNI 8021-2014 quality standards for moisture content, volatile matter content, density, and calorific value, although the ash content remained above the maximum threshold.
Optimasi Pembuatan Mikroemulsi Minyak Aroma Vanila Menggunakan Metode Response Surface Methodology (RSM) I Made Fajar Juliantara; Ni Made Dwi Angga Yani; Lutfi Suhendra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 3 (2026): 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.2026.v14.03.p09

Abstract

Vanilla fragrance oil has high lipophilicity and volatility, making it difficult to formulate in water-based cosmetic products without the use of alcohol solvents. This study aimed to determine the effect of stirring speed, stirring time, and solvent acidity (pH) on the characteristics of vanilla fragrance oil microemulsion, and to determine its optimal conditions using Response Surface Methodology (RSM) with a Box-Behnken Design (BBD). The microemulsion formulation used a mixture of nonionic surfactants consisting of Tween 20, Tween 80, and Span 80. The optimized factors included stirring speed (500-700 rpm), stirring time (3-5 minutes), and solvent pH (4.5-6.5). The results showed that solvent pH had the most dominant and highly significant effect (p < 0.01) on the transmittance percentage, followed by stirring time (p < 0.05). The optimal conditions for the microemulsion preparation were achieved at a stirring speed of 500 rpm, a stirring time of 3.35 minutes, and a pH of 5,01. Model validation demonstrated excellent accuracy with an error of 0.20%. Under these optimal conditions, the produced microemulsion had a transmittance value of 97.6 ± 0.058% after 24 hours of incubation and 97.6 ± 0.129% after centrifugation. The final product exhibited a particle size of 12.24±3.276 nm. Furthermore, the microemulsion formulation met the quality standards for eau de cologne (SNI 16-4949-1998), with a specific gravity of 1.05 ± 0.0005 g/mL and microbial contamination of 1.50 × 10³ ± 0.58 × 10³ colonies/mL.
Karakteristik Mikroemulsi Minyak Wangi Vanila dengan Variasi Kecepatan dan Lama Pengadukan Anak Agung Ngurah Putra Sanjaya; Lutfi Suhendra; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 3 (2026): 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.2026.v14.03.p13

Abstract

Vanilla fragrance oil has lipophilic properties and high volatility, making it difficult to apply in water-based products without alcohol solvents. This study aimed to determine the effect of stirring speed and duration on the characteristics of vanilla fragrance oil microemulsions and to identify the best treatment combination. A factorial Randomized Block Design was used with two factors: stirring speed (600, 700, and 800 rpm) and stirring duration (6, 7, and 8 minutes). The microemulsion was prepared using a mixture of nonionic surfactants Tween 20, Tween 80, and Span 80 at a ratio of 98:1.5:0.5. Observed variables included transmittance after 24 hours of incubation, transmittance after centrifugation, transmittance at different pH and dilution levels, storage stability, and particle size. The results showed that stirring speed and duration had a highly significant effect (p<0.01) on transmittance values after incubation and centrifugation. The best treatment was obtained at a stirring speed of 600 rpm for 7 minutes, producing transmittance values of 97.3±0.283% after 24 hours of incubation and 96.5±0.424% after centrifugation. pH and dilution tests indicated the highest stability at pH 5.5 with a dilution ratio of 1:99, resulting in a transmittance value of 96.4%. During 8 weeks of storage, transmittance gradually decreased following the linear regression equation y = -8.365x + 94.74 (R² = 99.53%). Particle size analysis showed an average droplet size of 29.9±0.187 nm with a narrow monodisperse distribution. Therefore, stirring at 600 rpm for 7 minutes produced the best vanilla fragrance oil microemulsion characteristics.
Co-Authors A. A. Dewi Anggreni A. A. Dewi Anggreni Aldi Oktavian Aldo Taufan Reviandi Aldo Taufan Reviandi Alfina Via Azizah Alfina Via Azizah Amirrulloh, Muchammad Rizqi Amna , Amna Amna Hartiati Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Made Dewi Anggreni Anak Agung Ngurah Putra Sanjaya Anissa Fitri Nur Aini Anissa Fitri Nur Aini Bambang Admadi Harjosuwono Bambang Admadi Harjosuwono Bambang Admadi Harsojuwono 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 Diana Puspitaningtyas Dicki Cahya Putra Anggelo Dicki Cahya Putra Anggelo Dwi Putri Nurmalasari Eka Nur Diana Eka Nur Diana Elfrida Ratnawati Emita Dwi Cahyana Emita Dwi Cahyana Erina Novandri Elsa Esra Palenta Sinaga Ezra Elkana Karo Sekali Ezra Elkana Karo Sekali Fachriansyah Ismaimoon Fachriansyah Ismaimoon Farhatun Annisa Fatahillah, Mufidah Riska G. P. Ganda Putra G. P. Ganda Putra G.P. Ganda Puta G.P. Ganda Putra G.P. Ganda Putra Gek Nanda Putri Dana Asih I B W Gunam I Dewa Gde Mayun Permana I Gede Esti Widiantara I Gede Esti Widiantara I Gede Rusli Supariatna I Gusti Ayu Lani Triani 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 Dio Prasetya I Ketut Satriawan I Komang Wiria Santiyoga I Komang Wiria Santiyoga I Made Dwipayana I Made Fajar Juliantara I Made Indra Pratista I Made Mas Oka Hendrawan I Made Suardana I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I Putu Hendra Adi Prasanta I Putu Lingsan Pratyaksa I Putu Lingsan Pratyaksa I W W Aryanika I W. W. Aryanika I W.G. SEDANA YOGA I Wayan Arnata I Wayan Gede Sedana Yoga I Wayan Mika Pratama I Wayan Tika Ida Ayu Bela Anggraeni Ida Ayu Kade Sintya Yulianti Dewi Ida Ayu Putu Bela Anggraeni 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 Kadek Ngurah Ghandhi Danu Subagan Komang Gede Irwan Suparwan Komang Gede Irwan Suparwan Komang Rumiarsa Luh Kurnia Dwi Indriyani 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 Misbach Baihaqi Zen Muhamad Erwin Efendi Mujahidah Mujahidah . Mujahidah Mujahidah Ni Kadek Diva Maharani Ni Kadek Eka Wati 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 Dwi Angga Yani Ni Made Purindah Sari Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Nyoman Sri Yulianthi Ni Putu Noviantari Ni Putu Suwariani Ni Putu Suwariani Ni Wayan Sukmayanti Novia Esterulina Purba NYOMAN SEMADI ANTARA Pradnyani, Putu Dhea Praycelia Marissa Miranda Praycelia Marissa Miranda Pudji Hastuti Pudji Hastuti Putra, Anak Agung Gede Surya Pradana Putu Ayu Sucitawati Putu Ayu Sucitawati Putu Julyantika Nica Dewi Putu Widya Sena Putu Widya Sena Rajagukguk, Jopi Deri P H Reni Okta Fitriani Reren Rahmadhani Rio Rambo Siallagan 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