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All Journal Jurnal Ilmu Lingkungan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
I Gusti Ayu Lani Triani
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bali-Indonesia
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering

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Kandungan Logam Berat pada Tanaman Kentang Dampak Iplementasi Sistem LEISA I Gusti Ayu Lani Triani; Yohanes Setiyo; Victor Manuntun Manurung; Ketut Budi Susrusa; I Putu Surya Wirawan; I Nyoman Rai; I Made Sugitha
Jurnal Ilmu Lingkungan Vol 22, No 6 (2024): November 2024
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jil.22.6.1526-1536

Abstract

Petani kentang di Bali sudah menerapkan sistem Low External Input on Sustainable Agriculture (LEISA) mempergunakan pupuk dasar kompos dan pupuk susulan biourine, namun mereka tetap menggunakan insektisida dan fungisida untuk pengendalian hama dan penyakit tanaman. Penelitian mengkaji dampak budidaya sistem LEISA dan NONLEISA terhadap kandungan logam Fe, Pb, Cd, Cr di umbi kentang, serta menilai kandungan logam tersebut berdasarkan Standar Nasional Indonesia 2009. Penelitian menggunakan perlakuan: (1) pemupukan dasar menggunakan kompos dan pemupukan susulan menggunakan biourine (LEISAKU), (2) pemupukan dasar menggunakan kompos dan pemupukan susulan menggunakan NPK (LEISANPK), (3) pemupukan dasar menggunakan NPK dan pemupukan susulan menggunakan biourie (NPKLEISA), dan (4) pemupukan dasar menggunakan NPK dan pemupukan susulan menggunakan NPK (NONLEISA). Parameter diamati adalah populasi mikroba dan kandungan logam Fe, Pb, Cd, Cr. Populasi mikroba untuk sistem LEISA dan NONLEISA masing-masing 5,2-6,5 log cfu, dan 3,2-5,3 log cfu. Kandungan logam Fe, Pb, Cd, Cr pada umbi kentang untuk sistem LEISA berturut-turut 3,6- 5,4 ppm, 0,031- 0,05 ppm, 0,03-0,04 ppm, dan 0,04-0,05 ppm, sedangkan untuk sistem NONLEISA berturut-turut 12,0-13,2 ppm, 0,07- 0,09 ppm, 0,04-0,05 ppm, dan 0,03-0,04 ppm. Kandungan logam Fe, Pb, Cd, Cr sistem LEISA di bawah SNI, namun untuk sistem NONLEISA tidak memenuhi standar SNI.
Pengaruh Peningkatan Konsentrasi MOL (Mikroorganisme Lokal) Air Cuciaan Beras terhadap Pengomposan Limbah Batang Pisang Mariano Sanjaya Batul; I Gusti Ayu Lani Triani; A. A Made Dewi Anggreni
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 10 No. 2 (2025): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2025.v10.i02.p01

Abstract

This study analyzes the effectiveness of using fermented rice washing water (LMO) as an activator in banana stem composting. The study employs the Takura method, using three treatments: A1 (50% LMO), A2 (75% LMO), and A3 (100% LMO). The composting process was monitored for 40 days, with observations conducted every 5 days, focusing on temperature, pH, and yield. The results showed that the addition of MOL significantly influenced the composting process compared to composting without treatment. The 75% EFB treatment achieved optimal and stable temperatures within the SNI range, while maintaining the pH within the SNI range, indicating a good balance between moisture and nutrients for microbial growth. The 100% LMO treatment yielded the highest yield and temperature, although not significantly different from the 75% treatment, but the composting temperature did not meet the SNI standard. Overall, the study concluded that the addition of 75% LMO is the most effective treatment for banana stem composting, producing high-quality compost that meets SNI requirements, even though it has a slightly lower yield compared to the 100% MOL treatment. ABSTRAK Penelitian ini menganalisis efektivitas penggunaan air cucian beras fermentasi (MOL) sebagai aktivator dalam pengomposan batang pisang. Penelitian ini menggunakan metode Takura, dengan tiga perlakuan: A1 (50% MOL), A2 (75% MOL), dan A3 (100% MOL). Proses pengomposan dipantau selama 40 hari, dengan pengamatan dilakukan setiap 5 hari, berfokus pada suhu, pH, dan Rendemen. Hasil penelitian menunjukkan bahwa penambahan MOL secara signifikan memengaruhi proses pengomposan dibandingkan dengan pengomposan tanpa perlakuaan. Perlakuan 75% MOL mencapai suhu optimal dan stabil dalam rentang SNI, sekaligus mempertahankan pH dalam rentang SNI, menunjukkan keseimbangan yang baik antara kelembapan dan nutrisi untuk pertumbuhan mikroorganisme. Perlakuan 100% MOL menghasilkan hasil tertinggi pada rendemen dan suhu, meskipun tidak berbeda nyata dengan perlakuan 75% namun untuk suhu pengomposan tidak memenuhi standar sni. Secara keseluruhan, penelitian menyimpulkan bahwa penambahan 75% MOL merupakan perlakuan paling efektif untuk pengomposan batang pisang, menghasilkan kompos berkualitas tinggi yang memenuhi persyaratan SNI meskipun memiliki hasil yang sedikit lebih rendah dibandingkan dengan perlakuan 100% MOL.
Aktivitas Antioksidan Ekstrak Kulit Buah Kakao Hasil Ekstraksi Menggunakan Metode Microwave Assisted Extraction Padaivariasi Waktu Dan Daya Livia Pratiwi; G.P. Ganda Putra; I Gusti Ayu Lani Triani
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.p01

Abstract

The processing of cocoa produce by-product 70-75% of the cocoa pod husk. Cocoa pod husk contains phenol compounds that have the potential to be a source of natural antioxidants that can be obtained through the extraction process. One of the extraction methods that can be used is the Microwave Assisted Extraction method. This research was conducted to determine the effect to time and extraction power using Microwave Assisted Extraction on the characteristics of cocoa pod husk extract and to obtain the best combination time and extraction power using Microwave Assisted Extraction tha can produce cocoa pod husk extract as a source of antioxidants. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the time of extractions which consisted of 5 level that namely 2, 4, 6, 8, and 10 minutes. The second factor was the power of extraction which consisted of 2 level namely 450 and 600 watt. The data were analyzed by analysis of variance and continued with Tukey test. The result showed that the time and extraction power using Microwave Assisted Extraction and their interactions had a very significant effect on yield, total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. From the index effectiveness test, the best treatment was extraction by time 6 minutes and power 600 watt with characteristic yield was 8,36 ± 0,06%, total phenol was 41,29 ± 0,40 mg GAE/g extract, total flavonoid was 36,97 ± 0,30 mg QE/g extract, antioxidant capacity was 16,33 ± 0,27 mg GAEAC/g extract.
Peramalan Permintaan Dan Pengendalian Persediaan Produk Daging Babi Beku Di Pt. Xyz Ni Nyoman Dian Luswiantini; I Wayan Gede Sedana Yoga; I Gusti Ayu Lani Triani
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.p15

Abstract

PT. XYZ is a distributor of frozen pork various product types, high product demand, resulting in inventory shortages and order delays. This study aims to classify products based on usage and cost levels using the ABC method, obtaining the best forecasting method from the time series method, obtaining the optimal order quantity using the Economic Order Quantity method, as well as sensitivity analysis of the optimal quantity for classified A products. five types of products are included in class A, namely: pork belly skin on, pork belly skin off, pork leg boneless, pork neck, and pork shoulder. The best demand forecasting results with exponential smoothing method for pork belly skin on, pork belly skin off, and pork shoulder products, as well as the linear trend line model method for pork leg boneless and pork neck. The percentage of savings on total inventory costs is 13 percent to 60 percent. The results of the sensitivity analysis show that the input cost of storage is the most sensitive to changes in the optimal order value. The application of some of these methods can provide sufficient raw materials and avoid shortages of inventory so that there are no delays in orders, and can improve cost efficiency
Karakteristik Teh Hitam La Vie En Rose Produksi Pt. Bali Cahaya Amerta Pada Perlakuan Suhu Penyeduhan Dan Takaran Saji Riza Febriyani Ni Made; L. P. Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p10

Abstract

Black tea is tea produced from the shoots of tea leaves (Camellia sinensis) through a fermentation process. Black tea La Vie en Rose produced by PT. Bali Cahaya Amerta is one type of tea that is promoted as a functional drink or beverage with antioxidant properties. This tea consists of a mixture of black tea and rosebud. This study aims to know the effect of brewing temperature and serving dosage on the characteristics of black tea La Vie en Rose and determine the brewing temperature and serving dosage in order to produce black tea La Vie en Rose with the best characteristics. This study used a factorial completely randomized design with two factors as treatment. The first factor is the brewing temperature which consists of 3 levels, namely (70±20)°C, (80±2)°C, (90±2)°C. The second factor is the serving dosage which consists of 4 levels, namely 2 grams, 3 grams, 4 grams, and 5 grams with a volume of 200 mL of steeped water. Variables analyzed included extract content in water of La Vie en Rose black tea, antioxidant activity IC50, color intensity of L*, a*, b* systems and hedonic tests. Results showed that the interaction between the treatment of brewing temperature and serving dosage greatly affected the antioxidant activity of IC50, hedonic test, and the level of yellowness (b*) but had no effect on the level of brightness (L*) and level of redness (a*). The best characteristics based on the lowest IC50 value and the highest hedonic test results were the treatment with a brewing temperature of 90°C and serving dosage of 3 grams to produce black tea La Vie en Rose with antioxidant activity characteristics IC50 of 239.628±0.22 ppm, brightness level (L*) 16.36±1.3, redness level (a*) 9.98±0.7 and yellowness level (b*) 10.01±0.10, organoleptic test of overall acceptance 5.9±0.79 (slightly like to very much). like), and as well as water soluble extract content of 16.5%.
Analisis Pengaruh Beban Kerja Dan Kepuasan Kerja Terhadap Kinerja Karyawan Di Pt. Indoroti Prima Cemerlang Cabang Bali N. L. M. D. Meliyanti Putri; A. A. P. A. Suryawan Wiranatha; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p12

Abstract

The increasingly fierce industrial competition in the current era of globalization requires companies to improve employee performance in order to achieve optimal goals. PT Indoroti Prima Cemerlang is one of the industries engaged in food production, namely bakery with brand name of Mr. Bread. The problems that occur in PT. Indoroti Prima Cemerlang is the instability of monthly employee productivity. The purpose of this study was to determine the effect of workload and job satisfaction on employee performance at PT. Indoroti Prima Cemerlang. The method used in this study was factor analysis. The results show that 3 factors that affect employee performance are formed, namely work motivation, work environment and working conditions. The second method was the t test. The results were the workload variable had an insignificant effect on employee performance while the job satisfaction had a significant effect on employee performance. The F test that was carried out obtained the results, that workload and job satisfaction simultaneously affected the performance of employees at PT. Indoroti Prima Cemerlang Bali Branch.
Pengaruh Perbandingan Lemak Kakao (Theobroma Cacao L.) Dan Vco (Virgin Coconut Oil) Serta Lama Pengadukan Terhadap Karakteristik Margarin G. A. A. Saraswati; L. P. Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): 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.2022.v10.i03.p14

Abstract

Cocoa fat are composed of vegetable fat which is contain high stearate acid and palmitate. Utilization of cocoa fat has been studied as margarine by adding palm oil, but contain high content of trans fat which bad for health, so it is necessary to develop a new ingredient. VCO (Virgin Coconut Oil) is a clear oil from fresh coconut extraction process which is contain high antioxidant and stearate acid that good for health benefit. This study aims to determine the effect of comparison ratio between cocoa butter and VCO and mixing duration to margarine characteristic. The ratio of cocoa butter and VCO are 65:35, 70:30, and 75:25 and the mixing duration are 10 minutes, 15 minutes, 20 minutes. This study used a factorial completely randomize design with two factor as treatment. Margarine making process was started from melting the cocoa fat in 65°C water bath and mixed with other ingredient for certain time on 18°C water bath and then keep the margarine in the chiller for 2 days. Variables analyzed included water content, fat content, texture analyzer, color intensity of L*, a*, b* system and scoring test. The result showed that the interaction between the ratio between cocoa butter and VCO and mixing duration greatly affected the water content, fat content, texture analyzer, level of brightness (L*), level of redness (a*), and the scoring test. The increase of cacao butter make margarine have a higher fat contain, texture, and chocolate taste. The result showed that both ratio of ingredients and mixing duration give a real impact to margarine characteristic. In this study the best treatment is in comparison cacao butter and VCO at 70:30 and with mixing duration for 15 minute. The best margarine characteristic having a result water content14,46±0,37%, fat content 90.42±0.61%, texture analyzer 2.74 ± 0.19 %, color level test L* 34.23±0.04%, a* 17.6 ±0.25%, b* 19.34±0.25% and scoring color 3.40 ±0.51%, taste 3.30 ± 0.51%, and favorites 3.00 ± 0.65 %.
Pengaruh Lama Pemanasan Bakteriosin dari Isolat Bal PR.6.10.5 dan PR.6.15.2 Terhadap Daya Hambat Pertumbuhan Staphylococcus aureus ATCC 25923 dan Escherichia coli ATCC 8739 Sarah Yohana Sihombing; Nyoman Semadi Antara; I Gusti Ayu Lani Triani
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.p13

Abstract

After being heated at 100o Celcius, the bacteriocins from the pickled LAB of tabah bamboo shoots hypothetically predicted to be able to inhibit the growth of pathogenic bacteria, especially S. aureus ATCC 25923 and E. coli ATCC 8739. The LAB isolates thus were heated at a temperature of 100o C for various of 5, 10, 15 minutes heating time and subsequently measured by regression and correlation analysis of its influence towards the inhibition of the growth of S. aureus ATCC 25923 and E. coli ATCC 8739 bacterias. This study shows the variations of heating time at a temperature of 100°C resulted with of inhibition zone’s diameter formation (mm), activity values (mm2/ml), and the effects (rdan R2) of these two bacteriocins towards its inhibition on the bacterias
Co-Authors A. A Made Dewi Anggreni A. A. P. A. Suryawan Wiranatha G. A. A. Saraswati G.P. Ganda Putra I Made Sugitha I Nyoman Rai I Putu Surya Wirawan I Wayan Gede Sedana Yoga Ketut Budi Susrusa L. P. Wrasiati Livia Pratiwi Mariano Sanjaya Batul N. L. M. D. Meliyanti Putri Ni Nyoman Dian Luswiantini NYOMAN SEMADI ANTARA Riza Febriyani Ni Made Sarah Yohana Sihombing Siva Safera Hajiani Victor Manuntun Manurung Yohanes Setiyo