Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
I M. Mahaputra Wijaya
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Deteksi dan Indentifikasi Cemaran Kimiawi dan Mikrobiologis pada Sumber Air Tradisional (Beji) di Dataran Rendah Bali Selatan I M. Mahaputra Wijaya; I W. Wisma P Putra; I B. Wayan Gunam; I B. K. Widnyana Yoga; I W Suarta
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 1 (2022): April
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.2022.v01.i01.p04

Abstract

This study was aimed to determine the safety of Balinese local traditional water sources (beji) which are commonly used by people in lowland villages in Bali for their daily needs. In this work both chemical and biological aspects were studied, namely the mineral content, heavy metals, and the content of harmful bacteria (such as E. coli and coliforms, others, Shigella, Salmonella, and others) which might exist in the spring waters using with modified guidelines from SNI on drinking water. The research was conducted by collecting water samples from springs (beji) located in the lowlands of southern Bali. Chemical contamination measurement on heavy metal content was carried out using Atomic Absorption Spectroscopy (AAS) and the dissolved particles was observed using UV-visible Spectroscopy. The spring water samples were then grown on specific media to identify the contaminating bacteria. Twenty nine samples of spring water from Klungkung, Gianyar, Denpasar, Badung, and Tabanan regencies were collected then the physical characteristics were measured. The chemical and biological contamination tests on the spring water samples were carried out and no samples were found to be chemically or biologically polluted, and the quality of the all spring waters was deemed acceptable in the SNI regarding drinking water.
Analisis Brand Switching Penggunaan Aplikasi Food Delivery Order Online Dengan Menggunakan Metode Rantai Markov Oleh Mahasiswa Universitas Udayana Di Jimbaran Bali Frida M Siahaan; A. A. P. A. Suryawan Wiranatha; I M. Mahaputra Wijaya
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.p05

Abstract

Online food delivery orders are a means of connecting consumers with online culinary businesses. This study aims to determine the characteristics of consumers, especially Unud students who live in the Udayana University Jimbaran Bali campus environment who use online food delivery orders, and analyzing the possibility of brand switching from several online food delivery order platforms used in the next five years, as well as predicting a market share balance that will occur in the long term. The data used in this study is primary data collected by distributing questionnaires to 100 students as respondents. Analysis of brand switching and market share balance using the Markov Chain method with the help of QM 5.3 for Windows software. The results showed that characteristics of student respondents who became online food delivery order customers were dominated by women aged around 21-23 years, and amount of expenditure to buy food and drinks online was around IDR 500,000-IDR 1,000,000/month. with an average of 2- 3 orders/week. The reason for respondents using food delivery services is practicality ordering food, and taking advantage of existing promotions. Respondents found information about the platform from social media advertisements. The market share of the online food delivery order platform in first period is known to be Gofood leading with a market share of 43%, Grabfood (17%) Shopeefood (38%) and other platforms (2%). second period there will be a decrease from Gofood to 40.88%, Grabfood (15.76%) and an increase on the Shopeefood platform to 40.36% and other brands (3%). In third period and onwards there will be changes the market share of each platform, and in fifth period Gofood's market share will drop to 40.26%, Grabfood (15.01%), but Shopeefood will increase to 41.70% and other brands ( 3.03%). The equilibrium point is predicted to be reached in the 71st period, with Gofood's market share of 41.0%, Grabfood (15.4%), Shopeefood (42.5%) and other platforms (3.1%).
Isolasi danKarakterisasiJamurPelapukPutih PendegradasiLignin dariLimbahCair Pulp dan Kayu Lapuk Eukaliptus (Eucalyptus sp) Ida R Hasibuan; Nyoman Semadi Antara; I M. Mahaputra Wijaya
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.p11

Abstract

Lignin is an organic polymer compound that is difficult to degrade in the environment because of its very complex structure consisting of an aromatic ring group and three carbons in the side chain. This exploratory study aims to determine whether white rot fungi isolated from wastewater from eucalypt pulp and weathered wood are lignolytic and the ability of the isolates to degrade tannins as an approach in the lignin degradation process. The experimental design is divided into two stages, namely: 1) Isolation of fungi that have the ability to degrade tannins quantitatively and qualitatively as well as characterization of fungi morphologically (macroscopic and microscopic). 2) Testing the ability of superior white rot fungus isolates in degrading tannins at concentrations of 0.5%, 1%, 1.5% and 2% of tannins. The brown zone formed in white rot fungal isolates was measured the zone diameter and intensity of the brown color. The results of this study indicate that of the 29 isolates obtained, there were five superior isolates capable of degrading tannins, namely isolates LD06, LD07, BE01.3, BE01.4 and BE02.2. BE01.3 was isolated at 2% tannin concentration, the second largest diameter of the brown zone after LD06 isolate and the highest brown color intensity level three with a slightly dark brown color intensity, namely slightly blackish brown.
Variasi Konsentrasi Glukosa pada Media Tumbuh dan Lama Fermentasi Dalam Memproduksi Etanol oleh Isolat BM1-CP14 Nurul Lita Ajizah; I M. Mahaputra Wijaya; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): Juni
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.v09.02.p06

Abstract

This study was aimed determine the effect of glucose concentration on ethanol producing BM1-CP14 isolate media and to determine to optimum fermentation time to producing ethanol and to determine the growth phase curve of BM1-CP14 isolates. This study uses 4 glucose concentration (8, 12, 16 and 20%) and 3 fermentation time (14, 17 and 20 days). The experimental-explorative research process was carried out in several stages, namely rejuvenation of BM1-CP14 cultures, culture grow, cell isolates adjustment, glucose level on fermentation media measurement, fermentation, and distillation. The glucose concentration which are at the range of 10‒18% have an optimum effect in producing ethanol The highest total ethanol was obtained from the glucose concentration of 16% with a fermentation time of 10 days having a difference in total dissolved solids of 8.30 (∆% brix) resulting in the highest total ethanol of 38.75 mL. The glucose concentration of 8% resulted in a less than optimal total ethanol, which was 18.00 mL with a difference in total solids of 4.20 (∆% brix), while the glucose concentration of 20% has a difference in total dissolved solids of 6.20 (∆% brix) and produced a total ethanol of 26.50 mL. The Fermentation time of 14, 17, and 20 days was effected in producing ethanol, namely if the fermentation was longer, the total ethanol produces would be lower. The fermentation time of 14 days resulted in a total ethanol of 37.50 mL with a difference in total dissolved solids of 5.05 (∆% brix). In longer fermentation of 17 and 20 days, the total ethanol produced was decreased, produced smaller total ethanol. The growth curve of BM1-CP14 isolates showed the growth isolates of BM1-CP14 with a growth time of 54 hours, starts from the exponential phase for 12 hours, the stationary phase for 18 hours and ends in the death phase.
Co-Authors A. A. P. A. Suryawan Wiranatha Frida M Siahaan I B. K. Widnyana Yoga I W Suarta I W. Wisma P Putra Ida Bagus Wayan Gunam Ida R Hasibuan Nurul Lita Ajizah NYOMAN SEMADI ANTARA