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All Journal Journal of Social Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Ni Made Wartini
Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Karakteristik Ekstrak Buah Belimbing Wuluh (Averrhoa Bilimbi Linn) pada Perlakuan Pelarut Etanol dan Suhu Ekstraksi Yemima Maria Lasma Roha Sitompul; Ni Made Wartini; I Made Sugitha
Journal Of Social Research Vol. 1 No. 9 (2022): Journal Of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.037 KB) | DOI: 10.55324/josr.v1i9.191

Abstract

Latar Belakang : Belimbing wuluh merupakan jenis tanaman yang banyak mengandung asam. Selain mengandung asam, belimbing wuluh juga mengandung senyawa bioaktif seperti polifenol, flavonoid, alkaloid, saponin, dan tanin yang berpotensi menghambat aktivitas bakteri. Tujuan : Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pelarut etanol dan suhu ekstraksi terhadap karakteristik ekstrak belimbing wuluh, untuk mengetahui konsentrasi pelarut etanol dan suhu ekstraksi terbaik untuk menghasilkan ekstrak belimbing wuluh. Metode : Pada penelitian ini metode yang dilakukan berupa Rancangan percobaan yang digunakan dalam penelitian tahap I ialah Rancangan Acak Kelompok (RAK). Percobaan ini merupakan percobaan faktorial dengan dua faktor. Faktor pertama yaitu konsentrasi pelarut (P) yang terdiri atas 2 taraf yaitu: P1 (Etanol 96%), P2 (Etanol 70%). Hasil : Hasil penelitian menunjukkan bahwa konsentrasi pelarut etanol dan suhu ekstraksi serta interaksinya berpengaruh terhadap rendemen, total flavonoid, total tanin, dan total asam. Kesimpulan : Kesimpulan dari penelitian ini adalah perlakuan dengan konsentrasi pelarut etanol 96% dan suhu ekstraksi 30°C merupakan perlakuan terbaik untuk mendapatkan ekstrak belimbing wuluh dengan karakteristik rendemen 71%, total flavonoid 7,10%, tanin total 0,914 mg QE. /g, dan asam total 34,24%.
Aktivitas Antioksidan Dan Senyawa Bioaktif Ekstrak Seredele Pada Berbagai Jenis Pelarut Ni Kadek Cahya Sugiani; A.A.M Dewi Anggreni; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): 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.2023.v11.i04.p07

Abstract

Soybeans contain bioactive compounds such as flavonoids. The flavonoid content of soybeans such as isoflavones acts as an antioxidant, anti-cancer, anti-osteoporosis, antibacterial and anti-mutation. Soybeans can be processed into fermented foods, one of the fermented foods made from processed soybeans is seredele. Seredele is a traditional dish typical of the city of Gianyar whose production process uses natural bacteria. This research aims to determine the effect of the type of solvent on the antioxidant activity and bioactive compounds of seredele extract and determine the best solvent to produce the highest active seredele extract. Antioxidants. The experimental design used was a randomized block design with 5 solvent treatments, namely:Ethanol 70%, ethanol 90%, ethanol 96%, ethyl acetate, n-hexane with component/solvent ratio 1:10. This research was grouped into 3 based on the extraction process time, resulting in 15 experimental units. Data analysis was carried out using variance analysis and if the treatment had an effect on the observed variables, it was continued with the least significant difference test. The results showed that the type of solvent treatment had an effect on antioxidant activity, total phenols and total flavonoids. The best solvent to produce seredele extract with the highest antioxidant activity is 70% ethanol with the following extraction properties: IC50 antioxidant activity was 183.16 ± 30.88 ppm, total phenols 21.19 ± 1.95 mg GAE/g and total flavonoids 11.88 ± 0.87 mg QE/g.
Karakteristik Enkapsulat Ekstrak Daun Singkong (Manihot Esculenta C.) Pada Perlakuan Perbandingan Gelatin Dan Maltodekstrin Viona Valentine Br Ginting; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): 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.2023.v11.i04.p09

Abstract

Cassava plants (Manihot esculeta C.) are shrubs that have many benefits. Cassava leaves have high chlorophyll pigments so the y have potential as a natural green colorant. Encapsulation of cassava leaf dye extract needs to be done make it more pratical to use and easy to package. This study aims to determine the effect of the ratio gelatin and maltodextrin on the characteristics of cassava leaf extract encapsulates and to determine the best treatment to obtain cassava leaf extract encapsulates. The treatment in this study consisted of 7 levels of gelatin and maltodextrin ratio, namely (1 : 0), (1 : 1), (1 : 1,5), (1 : 2),(1 : 2,5), (1 : 3), (0 : 1). The results showed that the interaction of the encpasulated treatment of cassava leaf extract had an effect on the yield, solubility and moisture content but had no effect on total chlorophyll and encapsulation efficiency. The best treatment was found in the ratio of gelatin and maltodextrin (1:2,5) with a yield value of 83,77 ± 2,0% , moisture content of 10,9 ± 3,8%, solubility of 88,47 ± 9,4%, total chlorophyll of 3,57 ±0,08 ppm, and encapsulation efficiency of 23,5 ± 0,6%
Pengaruh Suhu Dan Lama Blansir Terhadap Karakteristik Bubuk Bunga Kenop (Ghomprena Globosa L.) Luh Putu Ayu Evitasari Cesarini; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
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.p07

Abstract

Globe amaranth is one of the flowers contain betacyanin that potentially used as natural dye. This research aimed to investigate the effect of blanching temperature and duration of blanching on the characteristics of globe amaranth flower powder (Ghomprena globsa L.) and determine the best treatment of the blanching temperature and duration of blanching to produce powdered globe amaranth flowers. This research used factorial randomized block design with 2 factor experiments. The first factor was the blanching temperature consists of 3 levels: 70, 80, 90○C. The second factor was duration of blanching consists of 3 levels: 1, 3, 5 minutes. Each treatments was carried out 2 times and obtained 18 experimental units. The obtained data were analysed by analysis of variance, if the obtained results had a significant effect from the observed variables, the Tukey continuing with 5% significant level. The results of research showed that the blanching temperature had a significant effect on water content, total betacyanin, and brightness level (L*), but had no effect to antioxidant capacity, redness level (a*) and yellowish level (b*). The duration of blanching onky had a significant effect on brightness level , but had no effect to water content, total betacyanin, antioxidant capacity, redness level (a*), and yellowish level (b*). The blanching temperature of 80○C with duration of blanching of 3 minytes, is the best treatment to produce globe amaranth powder with characteristic of water content of 12,26%, total betacyanin of 99,87 mg/100g, antioxidant capacity of 388,21 mg/g, brightness level (L*) of 25,14, redness level (a*) of 11,24, and yellowish level (b*) of 13,06.
Pengaruh Kombinasi Tween 80 Dan Span 80 Sebagai Emulsifier Pada Enkapsulasi Ekstrak Bunga Kenikir Menggunakan Gum Arab Ida Ayu Putu Bela Anggraeni; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
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

Abstract

The study aimed to know the effect of the combination of Tween 80 and Span 80 on the encapsulating characteristics of kenikir flower dye extract and determine the best combination of Tween 80 and Span 80 to produce encapsulated kenikir flower dye extract. This study using a simple Group Randomized Design with a combination treatment of Tween 80 with Span 80, to archive HLB values of 8, 9, 10, 11, 12, and 13. Each treatment is carried out 3 times so that 18 units are obtained. The data obtained is analyzed with variety analysis and if there is an effect of treatment on the observed variables, then continued with Tukey. The result showed that the combination of Tween 80 and Span 80 as an emulsifier using arabic gum had a noticeable effect on yield, solubility, encapsulation efficiency, moisture content total carotenoids, surface carotenoids, L* values (brightness), a* (reddish) and b*(yellowish) values. The combination of Tween 80 0.23 g and Span 0.27 g produces encapsulating of kenikir flower extract with the best characteristics, namely: yield 84.95%, moisture content 5.53%, solubility 71.68%, total carotenoids 159.47%, surface carotenoids 1.26%, encapsulation efficiency 99.99%, L* values (brightness) 43.55, a* (redness) values 19.76, and b* (yellowish) values 30.61.
Karakteristik Ekstrak Pewarna Alami Daun Singkong (Manihot esculenta) pada Perlakuan Jenis Pelarut dan Suhu Maserasi Rian Lamhot Parasian Hutabarat; Ni Made Wartini; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): 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.2021.v09.01.p05

Abstract

This study aims to determine the effect of type of solvent and maceration temperature on the characteristics of cassava leaves extracts as a natural dyes leaves and determine the type of solvent for cassava leaf powder and the best maceration temperature to obtain the extract of natural cassava leaves. This study used a factorial randomized block design with 2 factors, namely the type of solvent (85% ethanol, 85% acetone and mixture (85% ethanol: 85% acetone) and maceration temperature (35 ° C, 45 ° C and 55 ° C). The data obtained were analyzed with variance and if the treatment had a significant effect, then continued with the Tukey test. The results showed that the treatment interactions had a very significant effect on yield, chlorophyll b, brightness (L *), yellowish level (b *), total chlorophyll, chlorophyll a. , redness (a *), but had no significant effect on the interaction at the level of redness (a *). The treatment of 85% acetone solvent and 55 ° C maceration temperature was the best treatment to produce acetone extract of natural dye of cassava leaves with yield characteristics of 14, 04%, total chlorophyll 12.10%, chlorophyll a 4.39%, chlorophyll b 7.71%, brightness (L *) 16.46, redness (a *) 9.77 yellowish (b *) of 5.70.brightness level (L*) of 11.03, redness level (a*) of 10.29, yellowish level (b*) of 2.83.
Pengaruh Persentase Penambahan Bubuk Daun Stevia rebaudiana Bertoni dan Lama Penyeduhan terhadap Karakteristik Minuman Kunyit Asam Aman Julianto; Sri Mulyani; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): 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.2021.v09.02.p03

Abstract

The leaves of the Stevia rebaudiana Bertoni plant have glycoside compounds including stevioside and rebaudioside A which can be used as natural sweeteners to replace the artificial sweeteners such as aspartame. This sweetener has a sweetness level of 200-300 times that of sucrose, so it can be used as a non-calorie sweetener. One way to take advantage of these leaves is to brew directly on certain products. This study aims to determine the effect of the addition percentage and the duration of brewing stevia leaves on the characteristics of tamarind turmeric drink and determine the appropriate treatment to produce the best tamarind drink. This study used a randomized block design with two factors. The first factor is the percentage of addition of stevia leaves with 4 levels, namely 15, 20, 25 and 30%. The second factor is the length of brewing with 3 levels, namely 2, 3 and 4 minutes. The results showed that the treatment of the percentage of addition of stevia leaves had an effect on vitamin C levels and antioxidant activity of IC50. The treatment duration of brewing had an effect on the level of vitamin C, while the interaction between the percentage of addition and the duration of brewing had an effect on the ranking of sweetness and the preference for sour turmeric drink.. The addition of 15% stevia leaf powder by brewing for 2 minutes resulted in the best tamarind turmeric drink with the characteristics of IC50 namely 15.78 + 0.38 mg/ml, vitamin C level specifically 14.02 + 1.15 mg AAE/g extracts and ph was 3.33 + 0.18 and the sweet and hedonic taste ratings are slightly sweet and slightly likable, respectively.
Pengaruh pH Awal dan Suhu Penyimpanan terhadap Stabilitas Betasianin Ekstrak Pewarna dari Bunga Kenop (Gomphrena globosa L.) I Made Sugiastawa; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): 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.2021.v09.04.p02

Abstract

Globe amaranth is a flower that can be used as a natural dye. The flower has a high betacyanin. This study aimed to determine the effect of initial pH and the temperature in stability extent of globe amaranth dye extract, with determined the initial pH and globe amaranth flower temperature with the maximum stability of dye extract during the retention. This experiment used a complete randomized design with two factors. The first factor was the initial pH that consist of pH 4, pH 5, and pH 6. The second factor was the storage temperature consist of temperature 4±1ºC and temperature 28±2ºC. The data were analyzed through analysis of variance in determined the effect of each factors. The results showed the initial pH had significant effect on betacyanin levels and value of brightness level (L*), redness level (a*), and yellowish level (b*) during the storage of globe amaranth dye extract. The temperature had significant effect on betacyanin levels and the value of brightness level (L*), value of the level of redness (a*) on the third and fourth weeks, and a significant effect of yellowish (b*) only on the first and third weeks, a significant effect of yellowness (b*) on the fourth week. The interaction of two treatments had significant effect in every week on betacyanin levels and the value of the brightness level (L*) on the first and second weeks, the value of the level of redness (a*) on the second week, and significant effect of the yellowish level (b*) on third and fourth weeks. The dye extract from the globe amaranth was stable at initial pH 4 with (4±1ºC) cold temperature during the storage. During the control retention of globe amaranth dye extract within four weeks caused a decrease on betacyanin levels 34.76%, redness level value (a*) 61.85%, and it was an increase of brightness level (L*) 70 ,91%, the value of yellowish level (b*) 67.21%.
Stabilitas Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) selama Penyimpanan pada Perlakuan Intensitas Cahaya Gusti Ayu Mas Alstonia Parnawan; Ni Made Wartini; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): 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.2021.v09.04.p04

Abstract

The betacyanin content of the globe amaranth extract is unstable on storage due to temperature, pH, light intensity and oxidizing factors. The objectives of this study were (1) to know the effect light intensity on the stability of the globe amaranth extract during storage, and (2) to determine the light intensity treatment that can maintain the best stability of the globe amaranth extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 200 lumens, 350 lumens, 540 lumens. 720 lumens and 1055 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 the stability of the betacyanin content of the globe amaranth extract during storage. Light intensity treatment of 200 lumens is a treatment that can maintain the stability of the globe amaranth extract with the smallest percentage reduction in total betacyanin content of 46.07% for 4 weeks of storage
Konsentrasi Ekstrak Etanol Kulit Buah Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Body Scrub Erna Sri Rahayu; Ni Made Wartini; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.04.p05

Abstract

Cocoa pod husk extract can be used as a source of antioxidants in cosmetic preparations, namely cream body scrub. Cream body scrub is a type of cosmetic cleanser that is used to clean dead skin cells and nourish the skin. This study aims to (1) know the effect of the concentration of ethanol extract of cocoa pod and heating temperature on the characteristics of cream body scrub and to (2) determine the concentration of ethanolic extract of cocoa pod and the best heating temperature to produce cream body scrub. This study used a factorial randomized block design with two factors. The first factor is the concentration of the extract which consists of 3 levels, namely 1%, 2%, and 3%. The second factor is the heating temperature which consists of 2 levels, namely 65±2°C and 75±2°C. The results showed that the concentration of the extract and the heating temperature and their interactions affected the antioxidant capacity, antioxidant activity, pH, viscosity, spreadability, color, aroma and overall acceptance. Extract concentration of 3% and heating temperature of 65±2°C is the best treatment to produce cream body scrub with antioxidant capacity characteristics of 85.02±0.22 mg GAEAC/g, antioxidant activity 98.48±0.82 ppm (strong antioxidant), pH 6.66±0.02, viscosity 34200±200 cp, spreadability 4.78±0.10 cm, sensory evaluation: color 4.35±0.48(light brown to light brown), aroma 6.25 ±0.71 (fairly typical of cocoa to typical of cocoa) and overall acceptance of 6.25±0.71(like to very like).
Co-Authors A.A.M Dewi Anggreni Ahmad Ardiansyah Alfridus Sandro Dacosta Perdisen Aman Julianto Amna Hartiati Anak Agung Made Dewi Anggreni Elisabet Agustina Sihite Erna Sri Rahayu Gusti Ayu Mas Alstonia Parnawan I Gede Esti Widiantara I Komang Wiria Santiyoga I Made Sugiastawa I Made Sugitha I Wayan Arnata Ida Ayu Bela Anggraeni Ida Ayu Putu Bela Anggraeni Kadek Ngurah Ghandhi Danu Subagan Luh Putu Ayu Evitasari Cesarini Luh Putu Wrasiati Lutfi Suhendra MADE AYU DHAVA VAGISVARI GIRI PUTRI Ni Kadek Cahya Sugiani Ni Kadek Eka Wati Ni Putu Suwariani NYOMAN SEMADI ANTARA Rian Lamhot Parasian Hutabarat Rossa Ayu Sutardianie Sinta Anggraeni Sri Mulyani Viona Valentine Br Ginting Yemima Maria Lasma Roha Sitompul