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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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Pengaruh pH Awal dan Suhu selama Penyimpanan terhadap Stabilitas Ekstrak Pewarna Kulit Buah Jeruk Mandarin (Citrus reticulata) Alfridus Sandro Dacosta Perdisen; 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.p13

Abstract

The orange peel of Mandarin oranges contains carotenoid compounds which have potential as natural yellow and orange dyes and also as a source of antioxidants. The dye obtained from Mandarin orange peel has unstable properties. The purpose of this study was to know the effect of initial pH and temperature during storage on the stability of the Mandarin orange peel dye extract and determine the best initial pH and temperature during storage to maintain the stability of the Mandarin orange peel dye extract (Citrus reticulata). The experiment of this study used Completely Randomized Design with two factors. The first factor is initial pH consisting of three levels: pH 4, 7, and 10. The second factor is temperature during storage consisting of two levels: 4±3ºC and 28±3ºC. The results showed that initial pH had significant effect (P<0.01) on carotenoids, antioxidant capacity, brightness (L*), redness (a*), and yellowess (b*). The temperature during storage had significant effect on carotenoids, antioxidant capacity, brightness (L*), and yellowess (b*) but had not significant effect (P>0.05) on redness (a*). The dye extract of Mandarin orange peel was more stable at the storage conditions of pH 7 (neutral) and cold temperature (4±3ºC) during 4 weeks storage with decreased of carotenoids, antioxidant capacity, increase in brightness (L*), decrease in redness (a*), and decrease in yellowess (b*) successively was 42,96%; 21,02%; 26,36%; 20,89 dan 16,89%.
Pengaruh Jenis Pelarut dan Perbandingan Bahan dengan Pelarut terhadap Ekstrak Warna Kulit Pisang Kepok (Musa paradisiaca F.). I Gede Esti Widiantara; Ni Made Wartini; 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.p01

Abstract

The aims of this study were to determine the effect of solvent type and their ratio between material and solvent on the color of banana peel extract.The experiment in this study using factorial randomized block design with two factor. The first factor was the solvent type which consists of three levels: n hexsane, acetone, and ethanol. The second factor was the ratio of the solvent that consists of four levels: 1:6, 1:8, 1:10, and 1:12. The experiment were grouped into 2 group and its implementation in order to obtain 24 experimental units. Variables observed are yield, total carotenoid, and the best color intensity. The results of this study indicate that the comparison of ingredients with solvents significantly affected the total carotenoids and the level of redness (a *) while the yield, brightness (L *), and yellowish level (b *) had no effect. The interaction of solvent types significantly affected the total carotenoids and the level of redness (a *) while the interaction of solvent types on yield, brightness (L *), and yellowish level (b *) had no effect. The type of ethanol solvent with a ratio of material to of solvent (1: 6) is the best solvent that produces extracts of banana peels which produce dye extracts with a yield characteristic of 2,40 ± 0,11 %, carotenoids 0,67 ± 0,00 %, L* 2,40 ± 0,11, a* 56,58 ± 6,92, b* 1,66 ± 0,17
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 Daun Bidara (Ziziphus mauritina L.) Pada Perlakuan Ukuran Partikel Dan Suhu Ekstraksi Elisabet Agustina Sihite; Ni Made Wartini; Anak Agung Made Dewi Anggreni
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.p01

Abstract

Bidara leaf (Ziziphus mauritiana L.) are a rich source of bioactive compounds, including flavonoids, alkaloids, tannins, phenolics, and saponins, which exhibit antioxidant and surfactant properties. re a source of bioactive compounds such as flavonoids, alkaloids, tannins, phenols, and saponins that act as antioxidants and surfactants. This study aims to determine the effect of particle size and extraction temperature on the characteristics of bidara leaf extract as a source of saponins and to determine the best particle size and extraction temperature to produce bidara leaf extract as a source of saponins. Extraction was carried out using the maceration method with 86% methanol solvent for 48 hours. The study was designed using a factorial Randomized Block Design with two factors, namely particle size (40, 60, and 80 mesh) and extraction temperature (40°C, 50°C, and 60°C). The variables observed included yield, crude saponin content, foam height, and antioxidant capacity. Analysis was carried out using variance analysis and further Duncan's Multiple Range Test. The results showed that particle size and extraction temperature significantly affected all variables, while antioxidant capacity was significantly influenced by the interaction of the two factors. The results of the effectiveness index test showed that the combination of 80 mesh particle size and 40°C extraction temperature was the best treatment to produce bidara leaf extract with characteristics of 18.44% yield, 34.04% saponin content, 34.83 mm foam height, and 3.71 mg GAEAC/g antioxidant capacity.
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