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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2020.v05.i01.p01

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.

Characteristics of “Base Genep” Extracts on Treatment Temperature and Extraction Time Ni Luh Putu Ravi Cakswindryandani; Luh Putu Wrasiati; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 1 (2020): Scientific Journal of Food Technology (March)
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.2020.v07.i01.p02

“Base Genep” is a Balinese spice that is usually served for all Balinese dishes and is usually served in a wet form. “Base Genep” or “Genep” seasoning must be used until finished because it is made from fresh ingredients that has a short shelf life. “Base Genep” is composed of turmeric, ginger, kencur, galangal, onion, garlic, pepper, coriander, candlenut, nutmeg, chili, shrimp paste, and salt. The content of bioactive compounds derived from the ingredients used makes “base genep” susceptible to oxidation processes that result in decreased quality and shelf life of base genep. This must be prevented by applying technologies such as extraction to increase the weakness of seasonings in the wet form. This study aims to know the effect of temperature and extraction time and determine the best treatment produce “base genep” extract. Extraction process using maceration method with ethanol solvent with temperature treatment and extraction time consisting of a temperature of 30ºC, 40ºC, 50ºC, 60ºC and time for 2, 3, and 4 hours. The results showed that the temperature and extraction time affected the characteristics of “base genep”. The higher the temperature and extraction time until the optimal conditions can increase yield, antioxidant activity, and total phenol extract “genep” seasoning. The results of the research showed a temperature of 50ºC for 4 hours was able to produce the characteristics of the best “genep” seasoning extract with a yield value of 25.392%, IC50 of 280.675 ppm, and a total phenol of 1177.97 mg/100 g.

Optimization of Temperature and pH of Microbial Lipase in Coconut Pulp Media using Response Surface Methodology I Dewa Gde Mayun Permana; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): Scientific Journal of Food Technology (September)
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.2020.v07.i02.p03

The aim of this study is to determine the optimum temperature and pH of microbial lipases grown on coconut pulp media. The method used to obtain the optimum temperature and pH of lipase is Response Surface Methodology (RSM) with a central composite design (CCD). The result from the D-optimally analysis of RSM shows that the lipase temperature was 39.79oC and pH 5.13 with a theoretical maximum activity of 3.47 U/ml. The lipase activity of the validation results at temperature of 39.79oC and pH 5.13 was obtained as large as 3.41 U/ml or equal to 98.27% from the D-optimaly activity. Specific activity was obtained at 1,459 U/mg protein.

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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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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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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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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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 DAYA GELOMBANG MIKRO DAN RASIO BAHAN-PELARUT PADA RENDEMEN DAN SIFAT FISIKOKIMIA PEKTIN DARI KULIT BUAH KAKAO W. Angga Pranayasa; G. P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 2 (2022): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during the processing of cocoa beans. Utilization of cocoa husk has been studied, including as a source of pectin. Conventional pectin extraction tends to take a long time, so it is necessary to develop a new method. Microwave-assisted extraction (MAE) is used because it is more efficient. In this study, the effect of microwave power and cocoa husk-solvent ratio on the yield and characteristics of pectin was investigated. This research also determines the best combination to produce pectin from cocoa pod husk. Extraction was carried out for 6 minutes with 0.1 N hydrochloric acid (HCl) at microwave power (600 and 800 W) and cocoa husk-solvent ratio (1:20, 1:30 and 1:40 w/v). The results showed that both factors affected the characteristics of the pectin except water content. The optimum conditions for extracting pectin from cocoa pod husk were at 800 W microwave power and 1:30 (w/v) cocoa husk-solvent ratio. Pectin produced was 2.63 g per 100 g of dried cocoa husk and was grouped into low methoxyl and high ester pectin. The characteristics of pectin such as moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content and degree of esterification is 15.57±1.23%, 2.43±0.12%, 765.3±17.08 mg, 4.83±0.18%, 50.4±0.54% and 54.4±1.51%, respectively.

Pengaruh Perbandingan Sorbitol dan TDI-80 Terhadap Karakteristik Biokomposit Foam Maizena-Glikomanan Aldo Taufan Reviandi; Bambang Admadi Harjosuwono; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p09

Biofoam merupakan salah satu produk bioplastik yang dikembangkan untuk mengurangi penggunaan plastik saat ini. Biofoam yang terbuat dari matriks utama dapat berasal dari bahan polimer alam yang dapat membentuk gel dan membentuk busa seperti sorbitol dan diisosianat (poliuretan). Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sorbitol. dan TDI-80 pada karakteristik biokomposit busa pati jagung-glukomanan dan menentukan perlakuan terbaik. Rancangan percobaan ini menggunakan metode Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Data dianalisis keragamannya dan dilanjutkan dengan uji Beda Nyata Terkecil Tuckey. Hasil penelitian menunjukkan bahwa perbandingan poliuretan berpengaruh sangat nyata terhadap densitas massa, kekerasan, pegas reflektif, tegangan putus, perpanjangan putus, ketahanan sobek dan kompresi konstan. Biokomposit busa pati jagung-glukomanan terbaik diperoleh pada perlakuan rasio sorbitol 70:30 dan TDI-80 dengan nilai rata-rata densitas rata-rata 0,09 g/mL, kekerasan 6,14 kg, pegas reflektif 19,93%, tegangan putus 0,21 N/mm2, elongasi saat putus 6,53%, ketahanan sobek 0,15 N/cm3, Kompresi tetap pada 4,90% dan terdegradasi rata-rata 7,25 hari. Bioplastik yang dihasilkan pada penelitian ini telah memenuhi standar SNI 06-1004-1989 pada variabel uji kekerasan dan tekan serta standar ASTM 5998 pada variabel panjang degradasi.Kata kunci: biofoam, sorbitol, TDI-80, Maizena, glukomanan

PENGARUH KOMBINASI TWEEN 80 DAN SPAN 80 SEBAGAI EMULSIFIER PADA ENKAPSULASI EKSTRAK BUNGA KENIKIR MENGGUNAKAN GUM ARAB Ida Ayu Bela Anggraeni; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): 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.2022.v10.i04.p10

Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi Tween 80 dan Span 80 terhadap karakteristik enkapsulasi ekstrak pewarna bunga kenikir dan menentukan kombinasi terbaik Tween 80 dan Span 80 untuk menghasilkan ekstrak pewarna bunga kenikir terenkapsulasi. Penelitian ini menggunakan Rancangan Acak Kelompok sederhana dengan kombinasi perlakuan Tween 80 dengan Span 80, untuk mengarsipkan nilai HLB 8, 9, 10, 11, 12, dan 13. Setiap perlakuan dilakukan 3 kali sehingga 18 unit diperoleh. Data yang diperoleh dianalisis dengan analisis ragam dan jika ada pengaruh perlakuan terhadap variabel yang diamati, maka dilanjutkan dengan Tukey. Hasil penelitian menunjukkan bahwa kombinasi emulsifier Tween 80 dan Span 80 menggunakan gum arab memberikan pengaruh yang nyata terhadap rendemen, kelarutan, efisiensi enkapsulasi, kadar air total karotenoid, karotenoid permukaan, nilai L* (kecerahan), a* ( kemerahan) dan nilai b*(kekuningan). Kombinasi Tween 80 0,23 g dan Span 0,27 g menghasilkan enkapsulasi ekstrak bunga kenikir dengan karakteristik terbaik yaitu: rendemen 84,95%, kadar air 5,53%, kelarutan 71,68%, total karotenoid 159,47%, karotenoid permukaan 1,26%, efisiensi enkapsulasi 99,99 %, nilai L* (kecerahan) 43,55, nilai a* (kemerahan) 19,76, dan nilai b* (kekuningan) 30,61

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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