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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Gusti Putu Ganda Putra, Gusti Putu Ganda
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Ekstrak Kulit Tanduk Kopi Arabika (Coffea Arabica L.) Sebagai Sumber Antioksidan Pada Variasi Jenis Pelarut Dan Daya Ekstraksi Mengggunakan Microwave Assisted Extraction Satya, I Gede Made; Putra, Gusti Putu Ganda; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p06

Abstract

The parchment skin of Arabica coffee is a by-product of the hulling process that contains bioactive compounds such as phenols and flavonoids, which have potential as natural antioxidants. This study aims to determine the effect of solvent type and extraction power using Microwave Assisted Extraction (MAE) on the characteristics of Arabica coffee parchment extract (Coffea arabica L.), as well as to identify the best treatment combination for producing extracts with high antioxidant potential. A factorial Completely Randomized Design (CRD) was used with two factors: the type of solvent (ethanol, methanol, and acetone) and extraction power (300, 450, and 600 watts). The data were analyzed using analysis of variance (ANOVA), followed by the Honest Significant Difference (HSD) test. The results showed that the type of solvent, extraction power, and their interaction had a highly significant effect on extract yield, total phenolic content, and total flavonoid content, while a significant effect was observed on antioxidant capacity. The best treatment was obtained using ethanol as the solvent and an extraction power of 600 watts, resulting in an extract yield of 6.06 ± 0.15%, total phenolic content of 2.83 ± 0.0293 mg GAE/g, total flavonoid content of 7.86 ± 0.01 mg QE/g, and antioxidant capacity of 0.48 ± 0.011 mg GAEAC/g.
Karakteristik Virgin Coconut Oil Pada Perlakuan Ukuran Partikel dan Jumlah Arang Aktif Pelepah Kelapa (Cocos nucifera L.) Sebagai Adsorben Pratysentani, Ni Kadek Listera; Yuarini, Dewa Ayu Anom; Putra, Gusti Putu Ganda
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i03.p02

Abstract

Virgin Coconut Oil (VCO) is a pure coconut oil produced from old coconut meat in fresh conditions, which is made without heating and without using chemicals. The quality of VCO can be improved by using activated charcoal adsorbent in the filtering process. This study aims to determine the effect of particle size and amount of coconut frond activated charcoal adsorbent on VCO characteristics and determine the best treatment for particle size and amount of adsorbent to produce quality VCO. This research used a factorial randomized block design with two factors, namely particle size (P) with P1 (80 mesh), P2 (100 mesh), and P3 (120 mesh), and the amount of adsorbent (J) with J1 (20g), J2 (30g), and J3 (40g), resulting in 9 treatment combinations grouped into 2 based on the time of implementation, thus obtaining 18 experimental units.The results showed that particle size had a significant effect on water content, free fatty acids, clarity, and organoleptic characteristics such as aroma, taste, and color. Meanwhile, the amount of adsorbent from coconut frond activated charcoal had a significant effect on clarity and organoleptic characteristics such as aroma and taste, but had no significant effect on water content, free fatty acids, peroxide number, and organoleptic color. The interaction between particle size and adsorbent amount did not significantly affect the moisture content, free fatty acids, peroxide number, clarity, and organoleptic characteristics such as aroma, taste, and color of VCO. Based on these results, the best treatment to produce quality VCO products is to use a particle size of 120 mesh and the amount of activated charcoal adsorbent from coconut fronds as much as 40g. With this treatment, the values of water content 0.012 ± 0.000%, free fatty acid 0.038 ± 0.003%, clarity 0.003 ± 0.001 A, peroxide number 0.388 ± 0.003 mg ek/kg, and organoleptic test scores for taste 4.65 ± 0.59, color 4.60 ± 0.60, and aroma 4.55 ± 0.94 were obtained.
Karakteristik Ekstrak Kulit Buah Kakao Sebagai Pewarna Alami Pada Variasi Ukuran Partikel dan Lama Ekstraksi Dengan Metode Microwave Assisted Extraction Maharani, Dwi Nanda Arta; Putra, Gusti Putu Ganda; Antara , Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i03.p07

Abstract

Cocoa pods husk contain natural dyes, namely flavonoids, tannins and saponins that can be used as natural dyes. To utilize these dyes, it is necessary to separate them by extraction. Microwave Assisted Extraction is one method to extract color compounds. This study aims to determine the effect of particle size and time of extraction using the Microwave Assisted Extraction method on the characteristics of cocoa pod husk extract and determine the best treatment combination that can produce cocoa pod husk extract as a source of natural color. This study used a Randomized Block Design (RBD) with a two-factor factorial experiment, namely particle size (40, 60 and 80 mesh) and time of extraction (2, 4, 6, 8 and 10 minutes). The data obtained were analyzed by analysis of variance and continued with Tukey test. The results showed that particle size and time of extraction influenced yield, total flavonoids, color intensity (L*, a*, b*), color scoring and overall acceptance. The interaction between treatments significantly affected yield, total flavonoids, color intensity (L*, a*, b*), but had no significant effect on color scoring and overall acceptance. Based on the effectiveness index test, 80 mesh particle size and time of extraction 10 minutes is the best treatment to produce extracts as colorants, with characteristics of yield 7.34 ± 0.17%, total flavonoids 23.41 ± 0.05 mg QE/g, brightness level (L*) 10.76 ± 0.31, redness level (a*) 18.20 ± 0.06, yellowness level (b*) 19.83 ± 0.16, color scoring 4.55 (moderately bright brown - bright brown), and overall acceptance 4.70 (mildly like - like).
Karakteristik Krim Body Scrub Pada Variasi Perbandingan Bubuk Kulit Kopi Robusta dan Ekstrak Kulit Jeruk Nipis Serta Waktu Pengadukan Tambak, Yosafat Anesta Tarigan; Putra, Gusti Putu Ganda; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i03.p14

Abstract

Body scrub cream is one of the cream dosage forms. Raw materials and stirring time in the cream making process affect its characteristics. The purpose of this study was to understand the effect of the ratio of robusta coffee skin powder and lime peel extract and stirring time in making body scrub cream and determine the best treatment in producing body scrub cream. The implemented design is Factorial Randomized Block Design (RBD), first factor of the comparison between robusta coffee skin powder: lime peel extract 1: 2, 1: 1, and 2: The second factor is stirring time of 15, 20, and 25 minutes. The variables observed were moisture content, pH, viscosity, spreadability, separation ratio, antioxidant activity, and organolopetic assessment. The results showed that the material ratio treatment had a very significant effect on water content, viscosity, spreadability, antioxidant activity, aroma, color, and texture. Stirring time treatment had a very significant effect on viscosity, spreadability, and antioxidant activity of body scrub cream. The interaction between treatments had a very significant effect on antioxidant activity. The treatment of the ratio of ingredients, stirring time, interaction between treatments had no effect on pH. The conclusion in this study is the treatment of the ratio of robusta coffee skin and lime peel extract 1: 2 and stirring time of 15 minutes is the best treatment in making body scrub cream, with characteristics of water content value 38.03%, pH 5, viscosity 30,000 cp, spreadability 5.49 cm, separation ratio =1, antioxidant activity (IC50) 243,688.65 ± 309.50 mg/L, aroma 5.30 (somewhat like - like), color 4.05 (normal - somewhat dislike), and texture 4.90 (normal - somewhat like).
Karakteritik Ekstrak Kulit Buah Kakao Sebagai Pewarna Alami Pada Variasi Jenis Pelarut dan Daya Ekstraksi Dengan Metode Microwave Assisted Extraction Agustina, Dwy Ristika Sari; Putra, Gusti Putu Ganda; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i04.p01

Abstract

Cocoa pods contain flavonoid compounds that can be used as natural colourants. These compounds can be obtained through an extraction process, one of which uses the Microwave Assisted Extraction method. This study was conducted to determine the effect of solvent type and power on extraction using the Microwave Assisted Extraction method on the characteristics of cocoa fruit skin extract and to determine the best combination of solvent type and power to produce cocoa fruit skin extract as a natural colourant. The experimental design used was factorial randomized block design with 2 factors grouped based on the time of implementation. The first factor is the type of solvent consisting of 3 type, namely ethanol, methanol, and acetone. The second factor is extraction power consisting of 3 levels, namely 300, 450, and 600 watts. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the type of solvent and extraction power and their interaction had a very significant effect on yield, total flavonoids, L*a*b* color intensity, but the treatment of solvent type and power and their interaction did not significantly affect the colour scoring and liking of cocoa pod skin extract. From the effectiveness index test, the best treatment to obtain cocoa pod skin extract as a natural dye was ethanol solvent and 600 watts power, with characteristics of yield 4.56 ± 0.27%, total flavonoids 9.48 ± 0.30 mg QE/g, L* 37.55 ± 1.34, a* 26.55 ± 0.92, b* 58.6 ± 1.70, colour scoring 4.55 ± 0.60 (less bright brown - not bright brown), and liking 4.25 ± 0.64 (neutral - somewhat like).
Karakteristik Body Scrub Pada Variasi Perbandingan Ekstrak Kulit Buah Kakao dan Ekstrak Kulit Lemon Serta Waktu Pengadukan Machtum, Rahiqi; Putra, Gusti Putu Ganda; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i04.p06

Abstract

A body scrub is a treatment that coats the entire surface of the body's skin. The composition of raw materials and stirring time in the body scrub manufacturing process will affect the characteristics of the product. This ponder points to decide the impact of the proportion of cocoa natural product peel extricate and lemon peel extricate and mixing time on the characteristics of the bodyscrub and decide the proportion of cocoa natural product peel extricate: lemon peel extricate and certain mixing time to deliver the leading body clean. The experimental design utilized in this consider could be a two-factor factorial RBD (Randomized Block Design) gathered by time of fabricate. The primary calculate is the proportion of additional cocoa natural product peel and lemon extricate with a proportion of 3 levels, to be specific (1:1), (2:1), (3:1). The moment calculate is blending time which comprises of 3 levels, to be specific 15, 20, and 25 minutes. Information were analyzed by investigation of fluctuation and proceeded with Duncan's test. The factors watched in this consider were dampness substance, pH, viscosity, spreadability, separation ratio, antioxidant activity, and organoleptics. The comes about appeared that the proportion of cocoa case extricate and lemon extricate and mixing time had an awfully critical impact on moisture content, spreadability, viscosity, aroma organoleptic, color organoleptic, and texture organoleptic. The interaction had a really critical impact on antioxidant action. From the effectiveness index test, it was obtained that the treatment of the ratio of cocoa pod extract and lemon extract (1:1) and mixing time of 15 minutes was the leading treatment to deliver a body clean with the characteristics of the water substance esteem of 33.73%, pH 7, viscosity 27,950 cp, spreadability 6.28 cm, separation ratio = 1, antioxidant activity 118. 28 mg/ml, organoleptic aroma 5.75 (mildly liked-liked),
Co-Authors Agustina, Dwy Ristika Sari Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Antara , Nyoman Semadi DEWA AYU ANOM YUARINI Luh Putu Wrasiati Machtum, Rahiqi Maharani, Dwi Nanda Arta Pratysentani, Ni Kadek Listera Satya, I Gede Made Tambak, Yosafat Anesta Tarigan