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JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Published by Universitas Udayana
ISSN : -     EISSN : 2503488X     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering
Journal of Agroindustrial Technology aims to publish original research results and policy papers written by researchers, experts as well as practitioners, in the field of agroindustries. Journal of Agroindustrial Technology encompasses a broad range of research topics in in the field of agroindustries covering process technology, industrial system engineering, and environmental management. Only the articles consist of novelty and excellent scientific contribution in agroindustrial technology fields can published in Journal of Agroindustrial Technology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 60 Documents
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Tortilla Chips Berbahan Tepung Jagung Nikstamal Dan Tepung Ikan Layang Sebagai Snack Tinggi Gizi Liputo, Siti Aisa; Saman, Widya Rahmawaty; Limonu, Marleni; Mooduto, Delin
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p07

Abstract

Stunting is a growth disorder caused by malnutrition, characterized by height that is not in line with age standards. This occurs due to inadequate nutrient intake during the growth period. The purpose of this study was to evaluate the effect of the combination of nikstamal corn flour and ikan layang flour on the nutritional value and organoleptic properties of tortilla chips. This study used a completely randomized design (CRD) with one factor that included four treatments: T0 (100% nikstamal corn flour), T1 (90% nikstamal corn flour and 10% ikan layang flour), T2 (80% nikstamal corn flour and 20% ikan layang flour), and T3 (70% nikstamal corn flour and 30% ikan layang flour), each treatment was repeated three times. Parameters analyzed included moisture content, protein, fat, ash, carbohydrate, and organoleptic test. Data were analyzed using ANOVA, and if significant differences were found (P<0.05), DMRT (Duncan Multiple Range Test) was conducted. The results showed that moisture, protein, and fat content were significantly affected, while ash and carbohydrate content showed no significant effect. In terms of organoleptic, color, aroma, and taste were significantly affected, but texture was not. The best treatment based on the De Garmo method was T1, with fat content of 12.33%, carbohydrate 73.43%, protein 8.67%, water 4.28%, neutral aroma 4.44, neutral taste 4.52, neutral texture 4.56, slightly preferred color 5.08, ash content 1.29%, and calcium 31.73 mg/100g.
Optimasi Microwave Assisted Extraction (MAE) Pada Pigmen Klorofil Pakcoy (Brassica rapa L) Hanifa, Jilan; Wiyono , Andi Eko; Purnomo , Bambang Herry
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p14

Abstract

Pak choi (Brassica rapa L.) is a type of green vegetable from the Brassicaceae family that is rich in chlorophyll pigments. The distinctive green color of pak choi indicates a high chlorophyll content, making it a source of natural antioxidants that are useful in warding off free radicals. The abundant chlorophyll content and its biological benefits open up great opportunities to develop pak choi as a functional food raw material. One effective and efficient extraction method is Microwave-Assisted Extraction (MAE), which utilizes microwaves to accelerate the extraction process while maintaining the quality of bioactive compounds. The Response Surface Methodology (RSM) approach is used as a method for designing experiments and optimization. The variables studied include extraction time with a range of 1 to 3 minutes with a solvent volume having a minimum value limit of 100 mL and a maximum of 200 mL. The purpose of this study was to determine the optimum point, so that the right conditions for pak choi extraction using the MAE method can be determined. The results showed that the recommended optimum formula was extraction with a treatment time of 1.82 minutes and a solvent volume of 154.3 mL with a desirability value of 0.876. The extract obtained had characteristics of a yield of 88.114%, chroma of 12.746, and total chlorophyll of 4.969 mg/L. Verification of the optimum conditions of pak choi extract, the average total chlorophyll produced was 5.349 mg/L, Chroma of 11.297, and a yield of 85.53%. Physicochemical testing showed a ° Hue of 143.802, a Total Dissolved Solids (TPT) value of 1.253° Brix, while the pH value of the pak choi extract was 7.05. Keywords : Extract, Chlorophyll, MAE, Pak choi, RSM
Karakteristik Fisikokimia Ekstrak Kulit Nanas Nirwana, Fricella Mayanggita; Putri, Selly Harnesa; Suparno, Desy Nurliasari
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): 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.2025.v13.i03.p13

Abstract

Pineapple is one of the tropical fruits whose production is quite high in Indonesia. Pineapple peel waste is still not widely utilized, even though it contains active compounds that can be obtained through the extraction process. This study aims to determine the physical and chemical characteristics of the extracted pineapple peel. This study's extraction technique is maceration using a 90% ethanol solvent with two variations of maceration length, namely 1 day and 5 days. Rotary vacuum evaporators are used to evaporate the extraction results to create a more concentrated extract. Furthermore, the chemical properties of the extracts were tested through phytochemical screening and testing of extract characteristics including pH value, density, refractive index, and total soluble solids (TPT). The analysis showed that in 1-day maceration, the extract yield was 15.31% with a residual solvent content of 0.92%, while in 5-day maceration, the yield was 21.07% with a residual solvent content of 0.93%. The results of phytochemical testing showed that pineapple peel extract positively contained flavonoids, saponins, and tannins. Pineapple peel extract with 1-day maceration has a pH value of 4.32 ± 0.04, density of 1.387 g/ml, refractive index of 1.489, and total soluble solids of 79.25°Brix. While pineapple peel extract with 5 days maceration has a pH value of 4.38 ± 0.02, density 1.412 g/ml, refractive index 1.494, and total soluble solids 81°Brix. It can be concluded that the difference in maceration duration has a significant effect on the yield and total dissolved solids of the pineapple peel extract.
Karakteristik Briket Arang Tongkol-Kuit Jagung Pada Variasi Konsentrasi Perekat Tapioka dan Waktu Pembakaran Wulandari, Ni Kadek Arik; Triani, I Gusti Ayu Lani; Yoga, I Wayan Gede Sedana
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p07

Abstract

Charcoal briquettes are an alternative energy that is used as fuel in solid form and has a certain shape (Arni et al., 2014). Charcoal briquettes are are produced from use of renewable resources, so they have the potential to be a sustainable fuel solution. This research aims to determine the effect of tapioca adhesive concentration and burning time on the characteristics of corncob-husk charcoal briquettes. This research used a Randomized Group Design (RAK) with a factorial pattern consisting of two factor. The first factor is the adhesive concentration which consists of 4 levels: 5%, 10%, 15%, and 20%. The second factor is the burning time which is 1 hour and 2 hours. The variables observed in this research were water content, ash content, heating value, evaporation content, and carbon content. The results showed that the concentration of tapioca adhesive and burning time had a very significant effect on the characteristics oh charcoal briquettes. The best treatment was charcoal briquettes with a tapioca adhesive concentration of 5% with a burning time of 1 hour.    
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk Mi Nyemek Di Warkop Mitra 88 Menggunakan Metode Quality Function Deployment (QFD) Erlangga, Muhammad Agung; Satriawan, I Ketut; Gunam, Ida Bagus Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p01

Abstract

Warkop Mitra 88 is a business in the food and beverage sector that began operations in 2024 and is required to maintain its position amidst competitors selling similar products, namely Mi Nyemek. The aim of this study is to identify the Mi Nyemek attributes considered important by consumers, analyze the importance and satisfaction levels of the Mi Nyemek product, and develop effective strategies to improve the quality of Mi Nyemek at Warkop Mitra 88. The research employs consumer satisfaction analysis using the Quality Function Deployment (QFD) method. The sample used in this study consists of 92 respondents. The findings reveal nine consumer importance attributes, with the highest importance value being the aroma attribute (4.03). Additionally, the attribute with the highest satisfaction level is price (4.35). The quality improvement strategy for Mi Nyemek prioritizes attributes with the highest improvement ratio values, namely maturity level, broth thickness, and aroma. Improvements are recommended in the technical parameters of product preparation, particularly in cooking Mi Nyemek, adding supplementary ingredients, and boiling noodles.
Produksi Cider Rambutan (Nephelii Lappacei) Dengan Variasi Lama Fermentasi Dan Kecepatan Pengadukan Pada Tahap Fermentasi Asetat Sally, Calvin Eliezer Immanuel; Antara, Nyoman Semadi; Triani, I Gusti Ayu Lani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p06

Abstract

Rambutan (Nephelii lappacei) is a tropical fruit cultivated in tropical countries. Recorded in the Central Statistics Agency, rambutan fruit production in Bali province will reach 19,107 tons in 2022 (BPS, 2022). Rambutan has the potential to be made into cider because it has a high sugar content, namely 15 grams per 100 grams (Sampurno, 2018). Cider is a fermented drink containing around 6.5-8% alcohol and 3-7% acetic acid based on apple juice (Caturryanti et al., 2008). Cider can also be made from rambutan fruit because rambutan fruit has the same characteristics as apples, namely having a high sugar content and organic acid content. This study was designed using a Randomized Block Design with a factorial pattern with two factors, the first factor is fermentation time and the second factor is the frequency of stirring in the acetic acid fermentation process. The first factor uses fermentation time with 3 variations, namely 2 days, 4 days and 6 days. The second factor is the speed of stirring using a shaker with 3 variations, namely 80 rpm, 100 rpm, and 120 rpm which are carried out throughout the acetic acid fermentation. The variables studied in the following research are ethanol content, sugar content, total acid, pH, and organoleptic tests. Their interactions have a significant effect on ethanol content, sugar content, total acid, and pH. The results showed that fermentation time and stirring speed significantly affected all observed variables, except color. The best treatment was obtained in fermentation for 6 days with a stirring speed of 80 rpm, producing cider with characteristics of ethanol content of 1.97 ± 0.02%, sugar content of 783.5 ± 0.7 mg / ml, total acid of 0,95 ± 0,021%, pH 3,2 ± 0,1, not sweet (1 ± 0), sour (4,7 ± 0), slightly bitter (2,1 ± 0,14). This study proposes a fermentation time of 6 days and a stirring speed of 80 rpm as optimal for producing rambutan cider with the
Stabilitas Dan Ukuran Partikel Mikroemulsi Minyak Atsiri Sereh (Cymbopogon Citratus) Dengan Rasio Surfaktan Dan Ko-Surfaktan Putra, Anak Agung Gede Surya Pradana; Suhendra, Lutfi; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p05

Abstract

Lemongrass essential oil, derived from the Cymbopogon citratus plant, is a highly beneficial essential oil widely used in the pharmaceutical, food, and cosmetic industries. Microemulsions are colloidal systems consisting of two immiscible phases, namely the oil phase and the water phase, stabilized by surfactants and co-surfactants. This study aims to evaluate the effect of the surfactant and co-surfactant ratio on the characteristics of lemongrass essential oil microemulsions and to determine the optimal formulation ratio that produces the best microemulsion. In this study, 11 different surfactant and co-surfactant ratio variations were used, with each treatment being tested twice, resulting in a total of 22 experimental units. The analysis results indicated that the surfactant and lemongrass essential oil mixture ratio had a highly significant effect (P<0.05), with the obtained variance values falling below the thresholds of 0.01 and 0.05. The research data revealed that the best lemongrass essential oil microemulsion formulation was achieved at a 60:40 ratio, with an index value of 0.144±0.005 and a transmission value of 87.07±0.820244. After centrifugation, the index was 0.061±0.008, with a transmission value of 95.907±1.53017, resulting in a transparent appearance with a slightly sticky texture.
Strategi Pemasaran Produk Minuman Serai (Cymbopogon Citratus) Herbal di CV. Nadis Herbal, Badung, Bali Evarini, Ni Kadek; Wiranatha, Anak Agung Putu Agung Suryawan; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p04

Abstract

CV. Nadis Herbal is a company that produces serai (Cymbopogon citratus) herbal drink products in the Badung area. This research aims to analyze the conditions of internal factors (strengths and weaknesses) and external factors (opportunities and threats) of herbal drink products by CV. Nadis Herbal, to formulate alternative strategies that can be used in herbal drink products by CV. Nadis Herbal and to determine priorty alternatives to increase sales at CV. Nadis Herbal. The business development strategy uses SWOT analysis (Strength, Weakness, Opportunities and Threats) and is supported by quantitative analysis using the IFE, EFE, IE and QSPM matrices. The number of respondents in this study was 6 experts. Based on the research that has been carried out, the SWOT analysis formed the IFE and EFE matrices with scores of 2.73 and 2.60, indicating that the herbal drink company is in quadrant cell V (Hold and Maintain) in the IE matrix, then the SWOT matrix obtained six alternative strategies which were analyzed using the QSPM matrix as a decision. formulation of appropriate marketing strategies. So that a priority strategy is obtained based on the analysis, namely that Nadis Herbal can take advantage of its strengths in making high-quality herbal drink products to take advantage of the trend of healthy and natural drinks in increasing market potential with a total TAS score of 6.70.
Rantai Nilai Dan Ancaman Penyebaran Penyakit Baru Pada Agroinustri Pisang Di Pulau Flores Provinsi NTT Nampa, I Wayan; Pudjiastuti, S.S.; Darlen , Maria Fransiska; Widinugraheni , Sri; Tay, Broni; Pero, Yoanita Elfini; Usman, Fauzi Ndewi Junior
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p08

Abstract

Banana is an important commodity to support farmers' household income, raw material for agro-industry. Any disruption to banana production will affect the income of farmers and industry players. Research is needed to determine the organization, contribution to income, and impact of the spread of Blood Desease bacteria (BDB) on the banana agro-industry. This study utilized a mixed methods approach that included both qualitative and quantitative components. Data was collected by conducting interviews with 151 farmer households, and key informants. The banana agro-industry involves various parties in on-farm, processing, trading and shipping services. Banana farming contributes 51%, or IDR 1,379,056/month to farm household income from the agricultural sector. Production costs incurred by farmers are very low, at only 5.5% of total revenue. The economic value of bananas in one month can reach Rp 1.4 billion/month (consumer level price) but of this value, the share received by farmers is only 30%, while the rest is marketing costs and profits in the marketing chain. The spread of BDB in some of the study locations caused a dramatic decline in production to the point where farmers did not produce any bananas. The new disease has also impacted the banana chip, fried banana, banana molen, and other banana processing industries, with raw material prices increasing by 50% to 200%. Therefore, managing the spread of the disease is very important not only for farmers, but also for all banana agro-industry players.
Karakteristik Kemasan Nampan Berbasis Pati Termoplastis, Glukomanan Termoplastis Dan Poliasam Laktat Dalam Variasi Suhu Dan Waktu Pencetakan Aimar, Ilhan Maulana; Harsujuwono, Bambang Admadi; Antara, Nyoman Semadi; Hartiati, Amna; Suhartini, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): 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.2025.v13.i02.p03

Abstract

Biothermoplastic composites are mixtures of two or more polymers from biological materials with other materials that can melt when heated and harden again when cooled. The formation of packaging trays from biothermoplastic composites is greatly influenced by many factors including temperature and molding time. This study aims to determine the effect of molding temperature and time on the characteristics of tray packaging from thermoplastic starch, thermoplastic glucomannan and latic polyacud biothermoplastic composite raw materials. This study used a 2-factor with 9 treatments, each treatment repeated as many as 2. The first factor is temperature (S) which consists of 3 temperature levels 130  (S1), 145  (S2), 160  (S3). The second factor is time (W) which consists of 3 levels of 30 seconds (W1), 45 seconds (W2), 60 seconds (W3). The results showed that temperature and molding time significantly affected the tensile strength, elongation at break, elasticity, thickness development, density, biodegradation time and leakage test of TPS/TPG/PLA biothermoplastic composite tray packaging. The best tray packaging was obtained at molding with a temperature of 160 ℃ and a time of 45 seconds with a tensile strength value of 42.20  MPa, elongation at break value of 0.70%, modulus young of 6, 12 GPa, swelling of 0.47%, density of 1.31 g/cm3, biodegradation time of 24.00 days and leakage test (not leak). However, modulus young, elongation at break and density have not met the standards set.

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