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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Amna Hartiati
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering

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Pengaruh Jenis dan Konsentrasi Pemlastis terhadap Karakteristik Komposit Bioplastik Pati Ubi Talas Belitung (Xanthosoma sagittifolium) - Kitosan Runa Ramadanty Aisyi Putri; Amna Hartiati; Bambang Admadi Harsojuwono
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.p06

Abstract

This study aims to determine the effect of the type and concentration of plasticizers and their interactions on the characteristics of the taro potato starch bio-plastic composite and to determine the type and concentration of the plasticizer that produces the best characteristic of the taro starch bio-plastic composite. This study used a factorial randomized block design. The first factor is the type of plasticizer which consists of 4 levels, namely glycerol, sorbitol, castor oil, and stearic acid. The second factor is the concentration of plasticizers with 4 levels, namely 0.5%; 1%; 1.5%; 2%. Each treatment was grouped into 2 based on the time of making bioplastics, so there were 32 experimental units. The variables observed were tensile strength, elongation at break, elasticity, thickness expansion, water vapor transmission rate, and biodegradation. The data obtained were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the type and concentration of plasticizers and their interactions had a very significant effect on tensile strength, elasticity, thickness expansion and water vapor transmission rate. The type of plasticizer and the concentration of the plasticizer have a very significant effect, while the interaction has no significant effect on elongation at break. The type of plasticizer and the concentration of the plasticizer and their interactions have no significant effect on biodegradation. The best characteristics of bio-plastic composites occurred when using stearic acid plasticizer with a concentration of 0.5% with a tensile strength value of 23.00 MPa, elongation at break 2.22%, elasticity 1038.27 MPa, expansion 91.47%, water vapor transmission rate 1.38 g/m2.hour and 7 days of degradation. The bioplastics produced in this study have met the standards of SNI 7818:2014 on the variable tensile strength, elasticity and international standards ASTM 5336 on the variable length of degradation.
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
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%.
Co-Authors Alfridus Sandro Dacosta Perdisen Bambang Admadi Harsojuwono DEWA AYU ANOM YUARINI Dewi Pujawati Dhea Novratena Dorothy Alma Bertie Gusti Ayu Mas Alstonia Parnawan I Wayan Gede Sedana Yoga Komang Gede Irwan Suparwan Komang Listia Damariyanti Lutfi Suhendra Ni Luh Feby Putri Pratami Ni Made Wartini Ni Putu Suwariani Nyoman Indra Wiratama NYOMAN SEMADI ANTARA Risky Simarmata Runa Ramadanty Aisyi Putri Sadyasmara, Cokorda Anom Bayu Syah Banu Putra Sitepu Tissa Meiya Candigo