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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Ni Made Wartini
Udayana University
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Penentuan Umur Simpan Black Sesame Body Scrub Powder Dengan Metode Accelerated Shelf Life Testing Model Labuza Thesalonika Racheltauli Putri Silaen; Anak Agung Made Dewi Anggreni; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p02

Abstract

Shelf life is an important aspect and requirement in the production of a product. Until now, the shelf life of black sesame body scrub powder products is still unknown. This study aims to determine the sorption isotherm characteristics of water and the shelf life of black sesame body scrub powder using the Accelerated Shelf Life Testing Model Labuza method. This research was conducted in two stages, namely analysis of water sorption isotherm characteristics and estimation of shelf life. The results showed that the water sorption isotherm characteristics of black sesame body scrub powder were sigmoid (type II) and the shelf life of the product at 28oC, 75% humidity, in polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.064 m2, with a sample weight of 1000 g was 19.65 months or 1.6 years while with polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.0234 m2, with a sample weight of 100 g was 5.37 months or 0.4 years.
Pengaruh Perbandingan Maltodekstrin dan Gum Arab Terhadap Karakteristik Enkapsulat Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Tiara Noviyani; Ni Made Wartini; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p01

Abstract

Cassava leaves can be used as natural dyes because they contain chlorophyll. Chlorophyll compounds can be obtained by extraction and further processed into encapsulated powder. The aims of this study were to evaluate the effect of the comparison of maltodextrin and gum arabic encapsulants on the characteristics of the encapsulated extract of cassava leaf dye (Manihot esculenta C.) and to determine the best ratio of maltodextrin and arabic gum encapsulants to obtain cassava leaf dye extract encapsulates (Manihot esculenta C.). This study used a randomized block design with a ratio treatment of maltodextrin and gum arabic with consisted of 9 levels, namely 3:1, 2:1, 3:2, 1:0.75, 3:2.5, 1:1, 2:3, 1:2, and 1:3. The results showed that the rasio of maltodextrin and gum arabic had an effect on yield, water content, solubility, brightness level (L*), redness level (a*), yellowness level (b*), total chlorophyll content, chlorophyll a content, encapsulation efficiency but had no effect on chlorophyll b content. The best treatment in producing encapsulated cassava leaf dye extract was the ratio of maltodextrin and gum arabic 1:3 with yield characteristics of 79,76%, water content of 9,20%, solubility of 38,13%, brightness level (L*) of 41,75, redness level (a*) of 2,85, yellowness level (b*) of 14,79, total chlorophyll content of 10,58 ppm, chlorophyll a content of 4,39 ppm, chlorophyll b content of 6,19 ppm and encapsulation efficiency of 69,92 %.
Karakteristik Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan Intensitas Cahaya Selama Penyimpanan Erina Novandri Elsa; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p05

Abstract

The chlorophyll content of cassava leaf extract is sensitive to light, heat, oxygen, and chemical degradation. The aims of this study were (1) to determine the characteristics of the cassava leaf dye extract in the light intensity treatment during storage and (2) to determine the light intensity that could give the smallest decrease in the cassava leaf dye extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 1800 lumens, 2600 lumens, 3800 lumens, 4500 lumens, and 5200 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 decreasing the levels of total chlorophyll, chlorophyll a, chlorophyll b, and antioxidant capacity of cassava leaf extract during storage. Light intensity 1800 lumen was the treatment that gave the smallest decrease in cassava leaf extract with a percentage change in total chlorophyll content of 28.10%, chlorophyll a 22.68%, chlorophyll b 31.44%, and antioxidant capacity 27.67% for 7 days of storage.
Stabilitas Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan pH Awal dan Suhu Penyimpanan Sinta Anggraeni; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p06

Abstract

Cassava leaves are leaves that can be used as a source of natural dye. Cassava leaves have a fairly high chlorophyll content and can be extracted into green dye extract. This study aimed to determine how the stability of the cassava leaf dye extract at the initial pH treatment and storage temperature and to determine the initial pH and temperature that provide the best stability to the cassava leaf dye extract during storage. This experiment used a completely randomized design with two factors. The first factor is the initial pH which consists of pH 9, pH 10 and pH 11. The second factor is the storage temperature consisting of cold temperature (8±2ºC) and room temperature (28±2ºC). The data were analyzed by analysis of variance to determine the effect of treatment on the observed variables. The results showed the initial pH and temperature treatment during storage and their interactions affected the total chlorophyll content, chlorophyll a content, chlorophyll b content, antioxidant capacity, brightness level value (L*), redness level value (a*) and yellowness level value ( b*) cassava leaf coloring extract. Cassava leaf dye extract was most stable at initial pH 9 and cold temperature (8±2ºC) during storage. Storage of cassava leaf dye extract for 7 days caused a decrease in total chlorophyll content of 48.44%, chlorophyll a by 46.86%, chlorophyll b by 49.35%, antioxidant capacity by 30.87%, %, but caused an increase in the value of the redness level (a*) of 62.91%, the value of the brightness level (L*) of 29.28% and the value of the yellowness level (b*) of 49.02% against the control.
Karakteristik Minuman Sari Buah Salak (Salacca Zalacca) Terfermentasi Ni Made Ratih Despianti; Ida Bagus Wayan Gunam; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p07

Abstract

Salak is a climactic patterned fruit with a shelf life of only 10 days and a post-harvest milk rate of30%. Therefore, to avoid damage, one way is to process it into fermented salak juice. This study useda Group Randomized Design (RAK) with two factors. The first is the microbial type, Saccharomycescerevisiae ATCC9763 and the R5I3 isolates, while the second is the microbial cell concentration: 0%,5%, 10%, and 15% (v/v). The parameters observed include reduced sugar levels, pH, total dissolvedsolids (TPT), total acidity, alcohol levels, and sensory evaluation. This study aims to evaluate theeffect of yeast type and concentration on the quality of fermented salicylic sari. Research results showthat the combination of R5I3 yeast use at 10% cell concentration (v/v) results in the best qualityfermented salak cider product. Sensory evaluation shows that the product has a taste and aroma thatis judged to be between somewhat like and like, with overall acceptance also within the same range.Characteristics of fermented salicylic sari include a reduced sugar content of 0.035–0.054, a totaldissolved solid of 3.05% Brix, a pH of 3.60–0.42, and a total acid content of 1.152%. This discoveryprovides insight into the optimal type and concentration of yeast to produce high-quality fermentedsalak juice. Thus, this fermented salak sari can be an attractive and economically valuable alternativeto using salak that is vulnerable to damage and has a limited shelf life.
Co-Authors Anak Agung Made Dewi Anggreni Bambang Admadi Harsojuwono Erina Novandri Elsa Ida Bagus Wayan Gunam Lutfi Suhendra Ni Made Ratih Despianti Ni Putu Suwariani Sinta Anggraeni Thesalonika Racheltauli Putri Silaen Tiara Noviyani