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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
Lutfi Suhendra
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Materials Science & Nanotechnology

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PENGARUH KONSENTRASI ENZIM AMILASE DAN LAMA HIDROLISIS PATI KASAR SINGKONG KARET (MANIHOT GLAZIOVII MUELL. ARG) TERHADAP TOTAL GULA REDUKSI YANG DIHASILKAN I W W Aryanika; I B W Gunam; 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.p11

Abstract

Singkong atau ubi kayu merupakan salah satu bahan pangan pengganti beras yang cukup penting peranaannya dalam menopang ketahanan pangan suatu wilayah. Salah satu umbi-umbian yang berpotensi untuk dimanfaatkan menjadi bahan baku pembuatan gula-gula sederhana adalah umbi singkong karet. Kadar karbohidrat yang terkandung pada singkong karet sebesar 98,4674% dari total berat kering singkong sehingga besar potensi singkong karet untuk dijadikan sumber dari pembuatan pati. Pada penelitian ini akan mengetahui pengaruh konsentrasi ezim ?- amylase dan lama hidrolisis pati kasar singkong karet terhadap total gula reduksi yang di hasilkan. Selain itu juga untuk mendapatkan kosentrasi ezim ?- amylase dan lama hidrolisis pati kasar singkong karet yang dapat menghasilan total gula reduksi tertinggi. Penelitian ini dilakukan dengan mengoptimasi konsentrasi enzim amilase (0,4 U/g, 0,8 U/g, 1,2 U/g) dan lama waktu (60, 120, 180 menit) dalam hidrolisis. Hasil yang diperoleh dalam penelitian ini yaitu konsentrasi enzim dan lama hidrolisis mempengaruhi total gula yang dihasilkan. Perlakuan terbaik diperoleh pada perlakuan K2H3 (Konsentrari enzim 0,8 U/g dan Lama hidrolisis 120 menit) dengan nilai total gula reduksi yaitu 2,667 mg/mL serta pH akhir sebesar 5,30 dan TPT akhir 32%Brix.
Sintesis Mikroemulsi Menggunakan Surfaktan dan Minyak Atsiri Kulit Buah Lemon (Citrus limon) Sebagai Face Mist Tania Suciati; Lutfi Suhendra; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p09

Abstract

This study aims to determine the effect of the ratio of the mixture of surfactants and essential oil of lemon rind (Citrus limon) and determine the ratio of surfactant and essential oil of lemon rind (Citrus limon) to obtain the best microemulsion characteristics. This experiment used a completely randomized design with step 1 ratio of surfactant mixture (Tween 20: Tween 80: Span 80) which was 97: 2.75: 0.25; 97:2.5:0.5; 97:2.25:0.75; 97:2.0:1; 97:1.75; 1.25. Then, in step 2 the ratio of surfactant and lemon peel essential oil was 90:10; 87.5: 12.5; 85:15; 82.5:17.5; 80:20. Data were analyzed using analysis of variance using excel. The results showed that the ratio of the mixture of surfactants and lemon peel essential oil had an effect on the characteristics of the resulting microemulsion. The ratio of surfactant mixture 97: 2.75: 0.25 (Tween 20: Tween 80: Span 80) was the best treatment for making lemon peel essential oil microemulsion with the lowest turbidity values ??before and after centrifugation, namely 0.245±0.010% and 0.203±0.059 %. The ratio of surfactant and essential oil of lemon peel 85:15 was the best treatment with turbidity index values ??before and after centrifugation 0.298±0.037% and 0.334±0.161%, respectively. Lemon peel essential oil microemulsion has a particle size of 1272.2 nm and a potential zeta value of 0 mV. Lemon peel essential oil microemulsion 85:15 was stable for 8 weeks of storage.
Karakteristik Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan Intensitas Cahaya Selama Penyimpanan Erina Novandri Elsa; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p05

Abstract

The chlorophyll content of cassava leaf extract is sensitive to light, heat, oxygen, and chemical degradation. The aims of this study were (1) to determine the characteristics of the cassava leaf dye extract in the light intensity treatment during storage and (2) to determine the light intensity that could give the smallest decrease in the cassava leaf dye extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 1800 lumens, 2600 lumens, 3800 lumens, 4500 lumens, and 5200 lumens. Each treatment was carried out 3 times so that there were 15 experimental units. The results showed that the light intensity treatment had an effect on decreasing the levels of total chlorophyll, chlorophyll a, chlorophyll b, antioxidant capacity, brightness (L*), redness (a*), and yellowness (b*) of cassava leaf extract during storage. Light intensity 1800 lumen was the treatment that gave the smallest decrease in cassava leaf extract with a percentage change in total chlorophyll content of 28.10%, chlorophyll a 22.68%, chlorophyll b 31.44%, antioxidant capacity 27.67%, the level of redness (a*) was 65.82%, but caused an increase in the value of the brightness level (L*) of 44.79%, and the level of yellowness (b*) of 57.14% for 7 days of storage.
Sintesis Mikroemulsi Menggunakan Surfaktan dan Minyak Atsiri Kulit Buah Jeruk Manis (Citrus sinensis) Sebagai Body Mist Luluk Nurmalasari; Lutfi Suhendra; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p02

Abstract

This study aims to determine the effect of the mixture ratio of surfactant (Tween 80: Tween 20: Span 80) and essential oil of sweet orange peel (Citrus sinensis) and determine the appropriate ratio of surfactant and sweet orange essential oil mixture to produce the best microemulsion characteristics. This study used a completely randomized design with phase 1 surfactant mixture ratio Tween 20: Tween 80: Span 80. The treatments used were 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75; 97:2.00:1.00; 97:1,75:1,25. then step 2 the ratio of surfactant and sweet orange peel oil is 90:10; 87.5:12.5; 85:15; 82.5:17.5; 80:20. Data were analyzed using analysis of variance. The results showed that the ratio of the surfactant mixture Tween 20: Tween 80: Span 80 had an effect on the microemulsion characteristics of sweet orange peel oil. The best treatment on the surfactant mixture ratio 97:2,50:0,50 with the smallest turbidity index value, namely. The best ratio of surfactant and essential oil of sweet orange peel was 82.5:17.5 with turbidity index (%) before and after centrifugation 0.217±0.009% and 0.419±0.005%, respectively. It has a particle size of 26.5±14.2 nm, a zeta potential value of 0.0mV and is stable at pH 4.5, 5.5, and 6.5 for 8 weeks of storage.
Pengaruh Rasio Campuran Surfaktan dan Minyak Daun Nilam (Pogostemon cablin Benth.) terhadap Karakteristik Mikroemulsi Minyak Daun Nilam Fachriansyah Ismaimoon; Lutfi Suhendra; A. A. Dewi Anggreni
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 1 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i01.p07

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh rasio campuran surfaktan dan minyak daun nilam terhadap karakteristik mikroemulsi minyak daun nilam serta menentukan rasio campuran surfaktan dan minyak daun nilam yang tepat dalam memperoleh karakteristik mikroemulsi terbaik. Percobaan ini menggunakan Rancangan Acak Kelompok dengan faktor rasio campuran surfaktan dan minyak daun nilam yaitu: 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16; 82:18. Data dianalisis menggunakan analisis varian dan dilanjutkan uji BNJ. Perlakuan terbaik merupakan rasio minyak daun nilam tertinggi yang masih terbentuk mikroemulsi. Mikroemulsi dengan rasio terbaik dilakukan uji stabilitas terhadap pH dan pengenceran selama penyimpanan 8 minggu dengan pengamatan setiap 2 minggu. Data dianalisis menggunakan regresi linier untuk mengetahui stabilitas mikroemulsi minyak daun nilam. Hasil penelitian menunjukkan rasio campuran surfaktan dan minyak daun nilam berbeda sangat nyata (P<0,01) terhadap karakteristik mikroemulsi minyak daun nilam. Rasio surfaktan dan minyak daun nilam 84:16 merupakan perlakuan terbaik untuk membuat mikroemulsi minyak daun nilam dengan karakteristik memiliki kenampakan yang transparan, nilai indeks turbiditas mikroemulsi minyak daun nilam sebelum dan sesudah sentrifugasi yaitu 0,229± 0,0048% dan 0,024± 0,0006% serta memiliki ukuran partikel 24,5±13,8 nm, dan ukuran droplet terbanyak yaitu 17,9 nm. Mikroemulsi minyak daun nilam dengan rasio surfaktan dan minyak daun nilam 84:16 stabil selama 8 minggu penyimpanan.
Pengaruh Kecepatan Dan Lama Pengadukan Terhadap Karakteristik Mikroemulsi Minyak Atsiri Cengkeh (Syzygium aromaticum) I Wayan Mika Pratama; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p08

Abstract

The main product of the clove plant (Syzygium aromaticum) is essential oil. Clove oil has the advantage of being able to inhibit the growth of Staphylococcus aureus compared to other essential oils containing eugenol. The nature of essential oils is volatile so that in this study clove oil was made in the form of microemulsions because microemulsions are thermodynamically stable, transparent and have low viscosity. The characteristics of the microemulsion are influenced by several factors including the duration of stirring and the speed of stirring. The purpose of this study was to determine the effect of speed and duration of stirring on the characteristics of clove essential oil microemulsions and to determine the best speed and duration of stirring to produce the characteristics of clove essential oil microemulsions. This experiment used a randomized block design with two factors, namely speed and duration of stirring. Stirring was carried out for 4, 6 and 8 minutes and the stirring speed was 600, 700, 800 and 900 rpm. Data were analyzed for variance using excel, if there was an effect of treatment on the observed variables, the analysis was continued with the BNJ Test. The results showed that the combination of speed and duration of stirring had an effect on the characteristics of the resulting microemulsion. A speed of 600 rpm and a stirring time of 4 minutes was the best treatment for making clove essential oil microemulsions with the smallest turbidity index values after 24 hours of incubation and after centrifugation, namely 0.449 ± 0.026% and 0.473 ± 0.047%. Clove essential oil microemulsion particle size was 11.3 ± 2.5 nm. Clove essential oil microemulsion was stable for 8 weeks of storage. Keywords : Microemulsion, essential oil, stirring speed, stirring time, Syzygium aromaticum. Produk utama tanaman cengkeh (Syzygium aromaticum) ialah minyak atsiri. Minyak cengkeh memiliki keunggulan yaitu kemampuan menghambat pertumbuhan bakteri Staphylococcus aureus dibanding dengan minyak atsiri yang mengandung eugenol lainnya. Sifat dari minyak atsiri mudah menguap sehingga pada penelitian ini minyak cengkeh dibuat dalam bentuk mikroemulsi sebab mikroemulsi secara termodinamika bersifat stabil, transparan, dan viskositasnya rendah. Karakteristik mikroemulsi dipengaruhi oleh beberapa faktor diantaranya lama pengadukan dan kecepatan pengadukan. Adapun tujuan dari penelitian ini adalah mengetahui pengaruh kecepatan dan lama pengadukan terhadap karakteristik mikroemulsi minyak atsiri cengkeh dan menentukan kecepatan dan lama pengadukan terbaik untuk menghasilkan karakteristik mikroemulsi minyak atsiri cengkeh. Percobaan ini menggunakan Rancangan Acak Kelompok dengan dua faktor yaitu kecepatan dan lama pengadukan. Pengadukan dilakukan selama 4, 6 dan 8 menit dan kecepatan pengadukan 600, 700, 800, dan 900 rpm. Data dianalisis varian menggunakan excel, apabila ada pengaruh perlakuan terhadap variabel yang diamati, analisis dilanjutkan dengan Uji BNJ. Hasil penelitian menunjukkan bahwa kombinasi kecepatan dan lama pengadukan berpengaruh terhadap karakteristik mikroemulsi yang dihasilkan. Kecepatan 600 rpm dan waktu pengadukan selama 4 menit merupakan perlakuan terbaik untuk membuat mikroemulsi minyak atsiri cengkeh dengan nilai indeks turbiditas terkecil setelah inkubasi 24 jam dan sesudah sentrifugasi yaitu 0,449±0,026% dan 0,473±0,047%. Ukuran partikel mikroemulsi minyak atsiri cengkeh sebesar 11,3±2,5 nm. Mikroemulsi minyak atsiri cengkeh stabil selama penyimpanan 8 minggu Kata kunci: Mikroemulsi, minyak atsiri, kecepatan pengadukan, lama pengadukan, Syzygium aromaticum.
Pengaruh Rasio Campuran Surfaktan dan Rasio Campuran Surfaktan dengan Minyak Atsiri Cempaka Putih (Michelia alba DC.) Terhadap Karakteristik Mikroemulsi Sebagai Body Mist Rossa Ayu Sutardianie; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p01

Abstract

Essential oils are complex mixtures of volatile alcohol compounds and are produced as secondary metabolites in plants. Essential oils usually determine the characteristic aroma of the plant, white cempaka flowers contain 0.2 % essential oil obtained by distillation. The essential oil contained in white cempaka is shown to have antimicrobial activity. This study aims to determine the effect of the formulation of the ratio of the surfactant mixture Tween 80: Tween 20: Span 80 on the microemulsion characteristics of white cempaka essential oil as a body mist, determine the ratio of the surfactant mixture Tween 80 : Tween 20: Span 80 appropriately to obtain the microemulsion characteristics of white cempaka essential oil as a body mist, knowing the effect of the ratio of the mixture of surfactants and essential oil of white cempaka on the microemulsion characteristics of white cempaka essential oil as a body mist and determining the appropriate ratio of the mixture of white cempaka and essential oil to obtain the microemulsion characteristics of white cempaka essential oil as body mist . This experiment used a one-factor Complete Randomized Design (RAL). In this study, it was carried out in 2 stages. The first stage consists of a ratio of 20:80 tween surfactant mixtures: 80: span 80 with 5 levels, namely (97:2,27:0.25); (97:2,5:0,5); (97:2,25:0,75); (97:2:1) and (97:1,75:1,25) The second stage consists of a mixture of surfactants: white cempaka essential oil selected in the first stage consisting of 11 levels, namely (90:10) (87,5:12,5) (85:15) (82,5:17,5) (80:20) (77,5:22,5) (75:25) (72,5:27.5) (70:30) (67,5:32,5) (65:35). Stability tests were performed against centrifugation, pH and 8-week intermittent dilution with turbidity index parameters the turbidity index test was performed every 2 weeks, the damage rate was calculated using linear regression analysis. Turbidity index values below 1% and transparent appearance are expressed as stable microemulsions. The results showed that the ratio of nonionic surfactant mixtures of Tween 80, Tween20, Span80 at RS5 treatment (1.75,97,1.25) was the best result with the characteristics of the turbidity index value before testing, namely 0.241±0.020, after centrifugation 0.253±0.026. Meanwhile, the ratio of a mixture of surfactants and white cempaka essential oil in the SM6 treatment of 77.5: 22.5 was the best result with a transparent appearance, the turbidity index value before the test was 0.464±0.077 and after centrifugation 0.211±0.002. The best microemulsions are microemulsions that have the highest concentration of white cempaka oil. The microemulsion of white cempaka essential oil is stable against dilution using pH 4.5, pH 5.5, pH 6.5 and dilutions of 1:9, 1:49, and 1:99 during 8 weeks of storage. The size of the microemulsion droplets of white cempaka essential oil with an average of 40.0±24.0 nm with a polydispersion index value of 0.333. The microemulsion of white cempaka essential oil has an average potential zeta value of -1.2 and is stable for 8 weeks of storage. Keywords :Mikroemulsi, rasio, surfaktan, Michelia alba DC. Penelitian ini bertujuan untuk mengetahui pengaruh rasio campuran surfaktan Tween 80:Tween 20:Span 80 terhadap karakteristik mikroemulsi minyak atsiri cempaka putih (Michelia Alba Dc.) sebagai body mist serta menentukan rasio campuran surfaktan Tween 80:Tween 20:Span 80 yang tepat untuk memperoleh karakteristik mikroemulsi minyak atsiri cempaka putih sebagai body mist dan menentukan rasio campuran surfaktan dan minyak atsiri cempaka putih yang tepat untuk memperoleh karakteristik mikroemulsi minyak atsiri cempaka putih sebagai body mist. Percobaan ini menggunakan Rancangan Acak Lengkap (RAL) satu factor. Pada penelitian ini dilaksanakan dalam 2 tahap. Tahap pertama terdiri dari rasio campuran surfaktan tween 20: tween 80: span 80 dengan 5 taraf yaitu (97:2,27:0,25); (97:2,5:0,5); (97:2,25:0,75); (97:2:1) dan (97:1,75:1,25) Tahap kedua terdiri dari rasio campuran surfaktan: minyak atsiri cempaka putih yang terpilih pada tahap pertama yang terdiri dari 11 taraf yaitu (90:10) (87,5:12,5) (85:15) (82,5:17,5) (80:20) (77,5:22,5) (75:25) (72,5:27,5) (70:30) (67,5:32,5) (65:35). Uji stabilitas dilakukan terhadap gaya sentrifugasi, pH dan pengenceran sela ma 8 minggu dengan parameter indeks turbiditas pengujian indeks turbiditas dilakukan setiap 2 minggu, laju kerusakan dihitung menggunakan analisis regresi linier. Nilai indeks turbiditas dibawah 1% dan kenampakan transparan dinyatakan sebagai mikroemulsi yang stabil. Hasil penelitian menunjukan bahwa rasio campuran surfaktan nonionik Tween 80, Tween20, Span80 pada perlakuan RS5 (1,75,97,1,25) merupakan hasil terbaik dengan karakteristik nilai indeks turbiditas sebelum pengujian yaitu 0,241±0,020, sesudah sentrifugasi 0,253±0,026. Sedangkan, rasio campuran surfaktan dan minyak atsiri cempaka putih pada perlakuan SM6 77,5: 22,5 merupakan hasil terbaik dengan kenampakan transparan, nilai indeks turbidias sebelum pengujian 0,464±0,077 dan sesudah sentrifugasi 0,211±0,002. Mikroemulsi terbaik yaitu mikroemulsi yang memiliki konsentrasi minyak cempaka putih tertinggi. Mikroemulsi minyak atsiri cempaka putih stabil terhadap pengenceran menggunakan pH 4,5, pH 5,5, pH 6,5 dan pengenceran 1:9, 1:49, dan 1:99 selama penyimpanan 8 minggu. Ukuran droplet mikroemulsi minyak atsiri cempaka putih dengan rata-rata yaitu 40,0±24,0 nm dengan nilai indeks polidispersi yaitu 0,333. Mikroemulsi minyak atsiri cempaka putih memiliki nilai zeta potensial rata-rata yaitu -1,2 dan stabil selama 8 minggu penyimpanan. Kata kunci : Mikroemulsi, rasio, surfaktan, Michelia alba DC
Pengaruh Rasio Campuran Surfaktan dan Rasio Campuran Surfaktan Dengan Minyak Atsiri Kenanga (Cananga odorata) Terhadap Karakteristik Mikroemulsi Sebagai Body Mist Mira Ardhaning Swari; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): 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.2023.v11.i02.p02

Abstract

his study aims to determine the effect of the formulation of the surfactant mixture ratio Tween 80: Tween 20: Span 80 on the characteristics of the microemulsion of ylang ylang essential oil as a body mist, determine the appropriate ratio of the surfactant mixture of Tween 80: Tween 20: Span 80 on the characteristics of the best ylang essential oil microemulsion as body mist, and determine the ratio of the mixture of surfactant and ylang essential oil microemulsion characteristics of the best ylang ylang essential oil as a body mist. This study used a completely randomized design with the factors being a mixture ratio of three surfactants Tween 20, Tween 80, and Span 80. The treatments used were 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75; 97:2.00:1.00; and 97:1,75:1,25. The best surfactant mixture ratio is the one with the smallest value. Data were analyzed using ANOVA, if there was a difference, the BNT test was continued. Treatment formulations the ratio of surfactant and ylang ylang essential oil was 90:10; 87.5:12.5; 85:15; 82.5:17.5; and 80:20. The best microemulsion is the one with the highest concentration of ylang ylang essential oil and has a transparent appearance. The best microemulsion was tested for stability against pH and dilution for 8 weeks, observations were made every 2 weeks, and the rate of damage was calculated using linear regression analysis. The results of this study indicate that the ratio of the surfactant mixture Tween 20: Tween 80: Span 80 has an effect on the microemulsion characteristics of ylang ylang essential oil as a body mist. The ratio of surfactant mixture in RS1 (2.75: 97: 0.25) was the best treatment for making ylang ylang essential oil microemulsion as a body mist with microemulsion characteristics that had a transparent appearance. The ratio of the mixture of surfactant and ylang essential oil in the SM4 treatment (82.5: 17.5) was the best treatment to make a microemulsion of ylang-ylang essential oil as a body mist with a turbidity index value (%) before and after centrifugation of 0.415 ± 0.098% and 0.248±0.053%, particle size 17.3±6.3 nm, the largest droplet size was 15.8 nm, a zeta potential value of 0.1mV and stable for 8 weeks of storage. Keyword: microemulsion, ratio, surfactant, Cananga odorata Penelitian ini bertujuan untuk mengetahui pengaruh formulasi rasio campuran surfaktan Tween 80: Tween 20: Span 80 terhadap karakteristik mikroemulsi minyak atsiri kenanga sebagai body mist, menentukan rasio campuran surfaktan Tween 80: Tween 20: Span 80 yang tepat terhadap karakteristik mikroemulsi minyak atsiri kenanga terbaik sebagai body mist, dan menentukan rasio campuran surfaktan dan minyak atsiri kenanga karakteristik mikroemulsi minyak atsiri kenanga terbaik sebagai body mist. Penelitian ini menggunakan Rancangan Acak Lengkap dengan faktor adalah rasio campuran tiga surfaktan Tween 20, Tween 80, dan Span 80. Perlakuan yang digunakan 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75; 97:2,00:1,00; dan 97:1,75:1,25. Rasio campuran surfaktan terbaik adalah yang memiliki nilai terkecil. Data dianalisis menggunakan ANOVA, bila ada perbedaan dilanjutkan uji BNT.Perlakuan formulasi rasio surfaktan dan minyak atsiri kenanga yaitu 90:10; 87,5:12,5; 85:15; 82,5:17,5; dan 80:20. Mikroemulsi terbaik adalah yang memiliki konsentrasi minyak atsiri kenanga tertinggi dan memiliki kenampakan transparan. Mikroemulsi terbaik diuji stabilitas terhadap pH dan pengenceran selama 8 minggu, pengamatan dilakukan setiap 2 minggu, serta laju kerusakan dihitung menggunakan analisis regresi linier. Hasil penelitian ini menunjukkan bahwa rasio campuran surfaktan Tween 20: Tween 80: Span 80 berpengaruh terhadap karakteristik mikroemulsi minyak atsiri kenanga sebagai body mist. Rasio campuran surfaktan pada perlakuan RS1 (97: 2,,75: 0,25) merupakan perlakuan terbaik untuk membuat mikroemulsi minyak atsiri kenanga sebagai body mist dengan karakteristik mikroemulsi yang memiliki kenampakan transparan. Rasio campuran surfaktan dan minyak atsiri kenanga 82,5: 17,5 adalah mikroemulsi minyak atsiri kenanga terbaik sebagai body mist dengan nilai indeks indeks turbiditas (%) sebelum dan setelah sentrifugasi yaitu sebesar 0,415±0,098% dan 0,248±0,053%. Mikroemulsi minyak atsiri kenanga stabil terhadap pengenceran dengan pH 4,5, pH 5,5, dan pH 6,5 dan pengenceran 1:9, 1:49, 1:99 selama penyimpanan 8 minggu. Ukuran partikel sebesar 17,3±6,3 nm, ukuran droplet terbanyak adalah 15,8 nm, nilai zeta potensial 0,1mV Kata kunci : Mikroemulsi, rasio, surfaktan, Cananga odorata
Karakteristik Mikroemulsi Minyak Atsiri Sirih (Piper betle L) Pada Lama Pengadukan Dan Suhu I Putu Eka Juliantara; Lutfi Suhendra; Anak Agung Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p02

Abstract

The betel plant (Piper betle L) is a plant that has the ability as an antifungal, antimicrobial and antioxidant. In order to make betel essential oil more efficient to use, betel essential oil is made into a microemulsion. The purpose of this study was to determine the effect of stirring time and temperature on the characteristics of betel essential oil microemulsions and to determine the best stirring time and temperature to produce betel essential oil microemulsion characteristics. This experiment used a randomized block design (RBD) using two factors, namely mixing time and temperature. The stirring time consists of 3 levels, namely 4, 6 and 8 minutes and the temperature consists of 3 levels, namely 60°C, 65°C and 70°C. The resulting data were analyzed using analysis of variance, if there were differences it was continued with the BNJ test. The results showed that the duration of stirring, temperature, and interactions between particles had a very significant effect on the value of the turbidity index on the stability of the betel essential oil microemulsion to pH and dilution of 1:1 to 1:99. And did not affect the turbidity index value of betel essential oil microemulsion, betel essential oil microemulsion turbidity index to centrifugation, and the turbidity index value on betel essential oil microemulsion stability against pH and 1:9 dilution. Stirring time of 8 minutes and temperature of 65°C is the best treatment for making betel nut essential oil microemulsion with microemulsion characteristics that have a transparent appearance, turbidity index values before and after centrifugation are 0.390 ± 0.031 and 0.343 ± 0.059, particle size is 23.1 nm ± 4.6 nm, and the largest droplet size is 22.8 nm. Betel essential oil microemulsion was stable for 8 weeks of storage. Based on the regression equation of the betel essential oil microemulsion to achieve a turbidity index value below 1% is 34 weeks or 8.5 months. Keywords : Stirring time, Microemulsion, Piper betle L, Temperature Tumbuhan sirih (Piper betle L) merupakan salah satu tanaman yang mempunyai kemampuan sebagai antifungi, antimikroba dan antioksidan. Agar minyak atsiri sirih lebih efisien untuk digunakan maka minyak atisiri sirih dibuat menjadi mikroemulsi. Adapun tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama pengadukan dan suhu terhadap karakteristik mikroemulsi minyak atsiri sirih dan menentukan lama pengadukan dan suhu terbaik untuk menghasilkan karakteristik mikroemulsi minyak atsiri sirih. Percobaan ini menggunakan Rancangan Acak Kelompok (RAK) menggunakan dua faktor yaitu lama pengadukan dan suhu. Lama pengadukan terdiri atas 3 level yaitu 4, 6 dan 8 menit dan suhu terdiri atas 3 level yaitu 60°C, 65°C dan 70°C. Data yang dihasilkan dianalisis menggunakan analisis varian, bila ada perbedaan dilanjutkan dengan uji BNJ. Pada hasil penelitian menunjukkan bahwa Lama pengadukan, suhu, dan interaksi antar partikel berpengaruh sangat nyata terhadap nilai indeks turbiditas pada stabilitas mikroemulsi minyak atsiri sirih terhadap pH dan pengenceran 1:1 dengan 1:99. Dan tidak berpengaruh terhadap nilai indeks turbiditas mikroemulsi minyak atsiri sirih, indek turbiditas mikroemulsi minyak atsiri sirih terhadap sentrifugasi, dan nilai indeks turbiditas pada stabilitas mikroemulsi minyak atsiri sirih terhadap pH dan pengenceran 1:9. Lama pengadukan 8 menit dan suhu 65°C merupakan perlakuan terbaik untuk membuat mikroemulsi minyak atsiri sirih dengan karakteristik mikroemulsi yang memiliki kenampakan transparan, nilai indeks turbiditas sebelum dan setelah sentrifugasi yaitu sebesar 0,390 ± 0,031 dan 0,343 ± 0,059, ukuran partikel 23,1 nm ± 4,6 nm, dan ukuran droplet terbanyak adalah 22,8 nm. Mikroemulsi minyak atsiri sirih stabil selama 8 minggu penyimpanan. Berdasarkan persamaan regresi mikroemulsi minyak atsiri sirih untuk mencapai nilai indeks turbiditas dibawah 1% adalah 34 minggu atau 8,5 bulan. Kata kunci : Lama Pengadukaan, Mikroemulsi, Piper betle L, Suhu
Kepuasan Konsumen Sebagai Variabel Mediasi Hubungan Influencer Dan Kualitas Produk Terhadap Minat Beli Ulang Tender Care Protecting Balm Gek Nanda Putri Dana Asih; I Ketut Satriawan; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p08

Abstract

Various kinds of lip care brands circulating in Indonesia make companies have to be able to compete and keep up with the times so that these products continue to be in demand by consumers. The purpose of this study was to determine the influence of influencers and product quality on the intention to repurchase Tender Care Protecting Balm through consumer satisfaction. Sampling was done by purposive sampling method and data collection was done by distributing questionnaires to 85 respondents. Data analysis was performed using the structural equation modeling (SEM) method. The results showed that consumer satisfaction as a mediating variable was influenced by influencers with an influence of 0.9%, product quality with a direct influence of 88.3%. Repurchase intention is influenced by influencers with an influence of 36%, product quality with a direct influence of 26.8%, consumer satisfaction with a direct influence of 32.4%. Consumer satisfaction has no effect on repurchase intention so that consumer satisfaction cannot mediate the effect of influencers and product quality on repurchasing intention of Tender Care Protecting Balm. Allegedly because there are other factors, namely price discounts that affect more interest in repurchasing. Keywords: Influencers, Consumer Satisfaction, Product Quality, Repurchase Intention, Lip Balm. Berbagai macam merek perawatan bibir yang beredar di Indonesia membuat perusahaan harus dapat bersaing dan mengikuti perkembangan jaman agar produk tersebut terus diminati oleh konsumen. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh influencer dan kualitas produk terhadap minat beli ulang Tender Care Protecting Balm melalui kepuasan konsumen. Pengambilan sampel dilakukan dengan metode purposive sampling dan pengumpulan data dilakukan dengan penyebaran kuesioner kepada 85 responden. Analisis data dilakukan dengan metode structural equation modeling (SEM). Hasil penelitian menunjukkan bahwa kepuasan konsumen sebagai variabel mediasi dipengaruhi oleh influencer dengan pengaruh sebesar 0,9%, kualitas produk dengan pengaruh langsung sebesar 88,3%. Minat beli ulang dipengaruhi oleh influencer dengan pengaruh sebesar 36%, kualitas produk dengan pengaruh langsung sebesar 26,8%, kepuasan konsumen dengan pengaruh langsung sebesar 32,4%. Kepuasan konsumen tidak berpengaruh terhadap minat beli ulang sehingga kepuasan konsumen tidak dapat memediasi pengaruh influencer dan kualitas produk terhadap minat beli ulang Tender Care Protecting Balm. Diduga karena ada faktor lain yaitu diskon harga yang lebih mempengaruhi minat beli ulang. Keywords: influencer, kepuasan konsumen, kualitas produk, minat beli ulang, pelembab bibir.
Co-Authors A. A. Dewi Anggreni Aldi Oktavian Aldo Taufan Reviandi Alfina Via Azizah Amirrulloh, Muchammad Rizqi Amna Hartiati 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 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