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Ni Putu Suwariani
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Analisis Dan Strategi Mitigasi Risiko Repacking Stroberi Frozen Di Bali Food Industri Lidia Evifani Br Sitepu; Cokorda Anom Bayu Sadyasmara; Ni Putu Suwariani
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.p11

Abstract

Frozen strawberries are one of the innovations that can make it easier for consumers to consume fruit. Some important things to consider in managing frozen strawberries are temperature, color, and texture. This study aims to identify risks, analyze the level of risk priority, and formulate alternative strategies as well as determine priority strategies that can be applied to minimize the risk of repacking frozen strawberries at Bali Food Industry. The method used in this study is the Failure Mode and Effect Analysis (FMEA) and Analytical Hierarchy Process (AHP) methods. The FMEA method is used to assess and determine risk priorities, while the AHP method is used to determine priority risk mitigation strategies. This study consists of several stages. In the first stage, risks are identified using interview methods with respondents and direct observation of the frozen strawberry repacking process at Bali Food Industry. The second stage is a risk assessment analysis and determination of risk priorities using the FMEA method, then calculating the Risk Priority Number (RPN) to determine the priority order of risks. The final stage is an analysis of alternative strategy formulation and determination of priority risk mitigation strategies using the AHP method. Risk identification results in 15 risks divided into 4 risk factors: acceptance of frozen strawberries, storage, packaging, and shipping. In the risk assessment and determination of risk priorities, the results obtained are the risk of soft frozen strawberry texture (130.78), power outages (209.25), white strawberries and missed foreign objects (168.33), and problematic vehicles (196.17). Then in determining the priority strategy using the AHP method, the results obtained are that the risk factor for receiving raw materials is to ensure the temperature of receiving frozen strawberries and the form of acceptance/rejection of goods (0.517), while the risk factor for storage is to stabilize the electric current (0.511). The strategy for the packaging risk factor is to do double checking by the QC team (0.513), and the last strategy for the delivery risk factor is to do vehicle engine maintenance (0.622).
Penentuan Lama Fermentasi Dan Ph Awal Media Dalam Produksi Etanol Oleh Isolat Bm1-Cp14 I.A. Somya Iswari P; I. M. Mahaputra Wijaya; Ni Putu Suwariani
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.p12

Abstract

This study aims to determine the optimum duration of fermentation and the best initial pH of the growth medium BM1-CP14 isolates to produce ethanol. In this study, five treatments of fermentation time (2, 4, 6, 8 and 10 days) combined with three initial pH treatments of the fermentation medium (4, 5, and 6) were conducted. This research was carried out in several steps, namely cell rejuvenation, propagation of BM1-CP14 isolates, fermentation, distillation, and calculation of total ethanol. The best fermentation duration was found to be ten days with a difference of total dissolved solid 1.07 (∆%brix) yielded total ethanol of 5.08 mL. In the initial pH treatment, the media produced total ethanol at pH 4 of 5.15 mL, pH 5 of 5.17 mL and pH 6 of 5.16 mL. The pH treatment of BM1-CP14 bacteria was found to have no effect due to the total ethanol produced was almost similar
Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta Luh Gede Mening Lestari; Nyoman Semadi Antara; Ni Putu Suwariani
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.p08

Abstract

The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm.
Uji Angka Lempeng Total dan Kontaminan Koliform pada Susu Kedelai Bermerek yang Beredar di Kota Denpasar Michael Jordi Theofanny; Ida Bagus Wayan Gunam; Ni Putu Suwariani
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.p13

Abstract

This research aimed to testing total plate count and coliform contaminant on legal product soy milk sold in Denpasar city is qualified to Indonesian National Standard (SNI) and safe to consumption. Soy milk has high nutrition and good for growth microorganisms. Microorganisms in soy milk is good for health but be worried have a dangerous microorganisms. Samples of soy milk based on purposive method, tested with total plate count agar with pour plate method and contaminant coliform with most probable number method. The result of testing total plate count, all samples is under maximum of SNI 5 × 104CFU/g. After that soy milk sample testing of coliform contaminant, the result is all samples has negative coliform contaminant. Conclusion of the research is all of the legal product soy milk sold in Denpasar qualified to SNI No. 01-3830-1995 and safe to consumption.
Karakteristik Komposit Bioplastik Pati Ubi Talas-Karagenan pada Variasi Suhu dan Waktu Gelatinisasi Dewi Pujawati; Amna Hartiati; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): 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.2021.v09.03.p02

Abstract

This study aims to determine the effect of variations in temperature and time of gelatinization on the characteristics of the bioplastic composite of taro starch-carrageenan and to obtain the right gelatinization temperature and time to produce a bioplastic composite of taro starch and carrageenan with the best characteristics. This study used a randomized block design with two factors. Factor one is gelatinization temperature which consists of 3 levels, namely 75±1oC; 80±1oC; 85±1oC. Factor two is the gelatinization time for 3, 4, and 5 minutes. The observed variables included tensile strength, elongation at break, young modulus, water swelling, water vapor transmission rate (wvtr), and biodegradation. The data obtained were analyzed for diversity and continued with the BNJ. The results showed that variations in temperature and time of gelatinization and their interactions had a very significant effect on tensile strength and elasticity. Meanwhile, gelatinization temperature and time had a significant effect but did not interact with elongation at break. Moreover no significant effect on swelling, water vapor transmission and biodegradation. The best characteristics of bioplastic composites were found at a temperature of 85±1oC and a gelatinization time of 5 minutes with a tensile strength value of 11,19 MPa, elongation at break 4,38%, modulus young 255,35 MPa, swelling 84,35%, water vapor transmission 0,55 g/h.m2 and the degradation time 7 days.
Pengaruh Konsentrasi Asam Stearat dan Lama Pengadukan Proses Gelatinisasi terhadap Karakteristik Komposit Bioplastik Maizena-Glukomanan Reksi Julnigo Haloho; Bambang Admadi Hasojuwono; Ni Putu Suwariani
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.p06

Abstract

This study aims to determine the effect of stearic acid concentration and the stirring time and also the interaction of both on the characteristic of the cornstarch-glucomannan bioplastic composite and also to determine the cornstarch-glucomannan bioplastic composite on the concentration of stearic acid and stirring time produce the best characteristic. The research used a factorial randomized block design. The first factor is the concentration of stearic acid consisting of 4 levels that is 0.1%; 0.2%; 0.3%; 0.4% (w/w). The second factor is stirring time consisting of 4 levels that are 3, 4, 5, 6 minutes. The observed variable on this study were tensile strength, elongation at break, modulus young, swelling, water vapour transmission rate (WVTR), biodegradation, and functional group profile. The data were analyzed of variant and continued with Duncan Multiple Range Test (DMRT). The result of this study indicate that the concentration of stearic acid and stirring time of gelatinization process has a very significant effect on the tensile strength, modulus young, swelling, water vapour transmission rate (WVTR), biodegradation, but the concentration of stearic acid had no significant effect on elongation at break. The interaction between treatments has a very significant effect on elongation at break. Concentration stearic acid 0.4% and stirring time 6 minutes treatment resulted in the best bioplastic composite with a tensile strength 22.17 MPa, elongation at break 8.55%, modulus young 260.87 MPa, swelling 81.58%, water vapour transmission rate 0.638 g/m2.hour and biodegradability 7 days. The composite of cornstarch-glucomannan and stearic acid consists of hydroxyl (O-H), carboxyl (C-O), carbonyl (C=O), and hydrocarbon (CH2)n.
Karakteristik Biokomposit Foam Maizena dan Glukomanan pada Perlakuan Konsentrasi Campuran Sorbitol dan TDI-80 Ignatia Karolina Sarito; B.A. Harsojuwono; Ni Putu Suwariani
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.p09

Abstract

This study aims to know the effect of the concentration of a mixture of sorbitol and TDI-80 on the characteristics of cornstarch and glucomannan foam biocomposite and to determine the concentration of a mixture of sorbitol and TDI-80 which produces the best characteristics of cornstarch and glucomannan foam biocomposite. This study used a completely randomized design (CRD) with 5 treatments with 4 repetitions so that there were 20 experimental units with variations in the mixture of sorbitol and TDI-80 (5%, 10%, 15%, 20% and R5 = 25%) with a ratio of 1:1. The data obtained were analyzed for diversity (ANOVA) and continued with the Tukey test using Minitab 17 software. The variables observed were hardness, bouncing spring, breaking stress, elongation at break, tear resistance, constant compression and biodegradation. The results showed that the concentration of the mixture of sorbitol and TDI-80 had an effect on mass density, hardness, bouncing spring and constant compression, breaking stress, elongation at break and tear resistance. The best cornstarch and glucomannan foam biocomposite was obtained in the treatment with a mixture of sorbitol and TDI-80 concentration of 25% with a hardness value of 5.15 kg, a constant compressive value of 3.15%, a mass density of 0.12 g/mL, and a rebound spring of 22.91. %, breaking stress 0.05 N/mm2, elongation at break 4.52%, tear resistance 0.04 N/cm3and biodegradation rate within 8 days days
Pengaruh Persentase Ampas Kopi Robusta (Coffea canephora) dan Suhu Pemanasan terhadap Karakteristik Body Scrub Thisia Anggraeni Pribadi; Bambang Admadi Harsojuwono; Ni Putu Suwariani
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.p10

Abstract

Body scrub is one of the cosmetic products used for skin care. Body scrubs have coarse granules that function to remove dead skin cells and clean the skin optimally, which is called abrasive or sanding. This study aims to determine the effect of the percentage og coffee grounds and heating temperature and their interaction on the characteristics of the body scrub and to determine the percentage of coffee grounds and the right heating temperature so as to produce a body scrub with the best characteristics. This study used a factorial randomized block design with two factors. The first factor is the percentage of coffee grounds with 3 levels, namely 4, 6 and 8%, while the second factor is the heating temperature with 3 levels, namely 65, 70 and 75˚C. The results showed that the percentage of coffee grounds had an effect on ph, viscosity, spreadability, adhesion, total phenolic compounds and overall body scrub acceptance. The heating temperature affects the viscosity, spreadability, adhesion, total phenolic compounds and overall acceptance of the body scrub but the heating temperature has no effect on the ph of the body scrub. The interaction between the percentage of coffee grounds and the heating temperature had no effect on ph, viscosity, spreadability, adhesion, total phenolic compounds and overall acceptance of the body scrub. The percentage of 4% coffee grounds and a heating temperature of 65˚C is the best treatment of body scrub with characteristics of ph 5.93, viscosity of 7600 cp, dispersion of 5.6 cm, adhesion of 5.78 seconds, separation ratio = 1, total phenolic compounds 1.52 mg GAE/g and overall acceptance was 4.95 (regular to moderate).
Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit Nabila Ayu U. Cahyani; Sri Mulyani; Ni Putu Suwariani
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.p05

Abstract

Cream is a solid preparation in the form of an emulsion containing no less than 60% water. This study aims to determine the effect of cocoa butter substitution and process temperature on the characteristics of turmeric extract cream and determine the substitution of cocoa fat and process temperature to produce the best turmeric extract cream characteristics. This research uses factorial randomized block design. The first factor is the addition of cocoa butter which consists of 5 levels which is equal to 0g; 2.5g; 5g; 7.5g and 10g, and the second factor is the application of heating temperature which consists of two levels, 65oC and 70oC to produce 10 treatment combinations and grouped into two groups so that 20 experimental units are obtained. The parameters observed were homogeneity, pH, viscosity, dispersion, adhesion, separation ratio, total phenolic compounds, overall acceptance of the cream. the best treatment is determined by the effectiveness index. The results of the study stated that the treatment of cocoa butter substitution affected the pH, viscosity, spreadability, adhesion, separation ratio, total phenolic and acceptance test of cream preference and heating temperature had an effect on total phenolic cream. Process temperature has a significant effect on total phenolic cream. The treatment of cocoa butter and heating temperature have a very significant effect on the acceptance of the cream. The treatment of substitution of cocoa fat as much as 0% at a temperature of 70oC heating process produces the best treatment with the following characteristics: 7800 cp viscosity, 6.3 cm diameter dispersion, separation ratio = 1, pH 6.40 and total phenolic 6.95 mg GAE / g.
Optimasi Pembuatan Mikroemulsi Minyak Aroma Vanila Menggunakan Metode Response Surface Methodology (RSM) I Made Fajar Juliantara; Ni Made Dwi Angga Yani; Lutfi Suhendra; Ni Putu Suwariani
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.p09

Abstract

Vanilla fragrance oil has high lipophilicity and volatility, making it difficult to formulate in water-based cosmetic products without the use of alcohol solvents. This study aimed to determine the effect of stirring speed, stirring time, and solvent acidity (pH) on the characteristics of vanilla fragrance oil microemulsion, and to determine its optimal conditions using Response Surface Methodology (RSM) with a Box-Behnken Design (BBD). The microemulsion formulation used a mixture of nonionic surfactants consisting of Tween 20, Tween 80, and Span 80. The optimized factors included stirring speed (500-700 rpm), stirring time (3-5 minutes), and solvent pH (4.5-6.5). The results showed that solvent pH had the most dominant and highly significant effect (p < 0.01) on the transmittance percentage, followed by stirring time (p < 0.05). The optimal conditions for the microemulsion preparation were achieved at a stirring speed of 500 rpm, a stirring time of 3.35 minutes, and a pH of 5,01. Model validation demonstrated excellent accuracy with an error of 0.20%. Under these optimal conditions, the produced microemulsion had a transmittance value of 97.6 ± 0.058% after 24 hours of incubation and 97.6 ± 0.129% after centrifugation. The final product exhibited a particle size of 12.24±3.276 nm. Furthermore, the microemulsion formulation met the quality standards for eau de cologne (SNI 16-4949-1998), with a specific gravity of 1.05 ± 0.0005 g/mL and microbial contamination of 1.50 × 10³ ± 0.58 × 10³ colonies/mL.
Co-Authors Amna Hartiati B.A. Harsojuwono Bambang Admadi Harsojuwono Bambang Admadi Hasojuwono Dewi Pujawati I Ketut Satriawan I Made Fajar Juliantara I Putu Andi Hendrawan I. M. Mahaputra Wijaya I.A. Somya Iswari P Ida Bagus Wayan Gunam Ignatia Karolina Sarito Lidia Evifani Br Sitepu Luh Gede Mening Lestari Lutfi Suhendra Michael Jordi Theofanny Nabila Ayu U. Cahyani Ni Made Dwi Angga Yani Ni Made Wartini NYOMAN SEMADI ANTARA Reksi Julnigo Haloho Sadyasmara, Cokorda Anom Bayu Sinta Anggraeni Sri Mulyani Thisia Anggraeni Pribadi