cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Gusti Ayu Lani Triani
Contact Email
lanitriani@unud.ac.id
Phone
-
Journal Mail Official
jrma@unud.ac.id
Editorial Address
PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia
Location
Kota denpasar,
Bali
INDONESIA
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 14 Documents
 1   2 
Search results for , issue "Vol 12 No 2 (2024): Juni" : 14 Documents clear
Produksi Virgin Coconut Oil Menggunakan Enzim Kasar Dari Getah Biduri (Calotropis gigantea) Putra, I Gede Adi Darmaja; Antara, Nyoman Semadi; Suwariani , Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p01

Abstract

One-of-the-most-popular-and high-value-coconut products is Virgin-Coconut-Oil (VCO). VCO products can be produced by adding proteolytic-enzymes-to optimize the release of oil from coconut milk cream. The-purpose-of this study-was to determine-the-effect of the-concentration of crude enzymes of biduri sap and incubation temperature on the properties of the-resulting VCO. Theexperimental design of this study was a two-factorial randomized group design (RAK). The concentration of enzymes as the first factor consists of four levels: 0%, 0.15%, 20%, and 0.25%, and the incubation temperature as the second factor consists of three levels: 35 oC, 40 oC, and 45 oC. The results showed that the treatment of enzyme concentration and incubation temperature had an effect on yield and water content, while (%ALB) only affected the treatment of incubation temperature and the interaction of these two factors in all treatments showed no effect. This treatment provides the best VCO characteristics at an enzyme concentration of 0.25 °C and an incubation temperature of 40 °C, with the highest yield of 42.65%, moisture content of 0.045%, %ALB 0.026%, colorless (clear), distinctive aroma of coconut oil and, the taste is quite typical of coconut oil. The resulting VCO has a very high quality because it has a higher treatment value than the SNI 7381: 2008 standard value.
Karakteristik Kompos Dari Limbah Kulit Buah Pada CV. Mahajaya Sangkara, Bali Food Industry Dengan Perlakuan Konsentrasi Effective Microorganism 4 (EM4) Puspaningrum, Ade; Triani, I Gusti Ayu Lani; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p02

Abstract

Fruit skin waste still contains many organic compounds that can be processed into environmentally friendly, useful, and value added products, one of which is compost. The addition of EM4 bioactivator to composting can affect composting time faster than natural composting. This study aims to determine the effect of EM4 concentration treatment on the characteristics of compost from fruit skin and determine thebest compost characteristics with the addition of EM4 according to SNI 19-7030-2004. The experimental design used wasia Group Randomized Design with EM4 concentration as a treatment consisting of five levels namel 0%, 25%, 50%, 75%, 100%. The treatment was grouped into 3 groups based on the time of its implementation so that 15 experimental units were obtained. The obtained are analyzed-for-variance and-if the treatment affects the observed variables, it is continued with the Honest Real Different Test (BNJ). The results showed that the addition of EM4 bioactivator had a very real effect on the temperature, pH, color, and yield of compost but had no effect on the organic matter content of compost. The best treatment that produces characteristics according to SNI 19-7030-2004 is the addition of EM4 bioactivator by 75% which produces compost with compost temperature characteristics of 32.22±0.07oC, compost pH 7.23±0.06, compost color L* 3.67±0.58, a* 0.33±0.58, b* 2.67±0.58, organic matter content 28.68±7.14%, and yield 51.11±0.96%.
Strategi Pengembangan Produk Jajanan Tradisional Klepon Di Klepon Legend Gianyar Wardana, Gede Wahyu; Yuarini, Dewa Ayu Anom; Sadyasmara , Cok Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p03

Abstract

In 2022-2023 Klepon Legend experienced a 15% decrease in sales. Based on interviews with business owners, one of the factors affecting this decline in sales is because there are competitors who offer similar products from Klepon Gianyar 1980 and also Klepon Gianyar Dayu Niang Eka. The purpose of this study is to determine the quality attributes of klepon products, determine the level of importance and consumer satisfaction, and formulate product development strategies at Klepon Legend. The analysis method used in the research is Quality Function Deployment (QFD) and the variables used are the quality attributes of klepon products, namely color, aroma, taste, texture, shape, size, portion. Based on QFD analysis, the product quality attribute with the highest importance value is the flavor attribute for attributes that get the highest satisfaction value is the menu portion and size. The product development strategy that can be recommended based on the characteristics of the respondents is that Klepon Legend can innovate klepon dough by adding flavor and aroma variants such as matcha, taro, red velvet and chocolate.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Layanan Pada Kedai Kadieu Di Kabupaten Badung Bali Musmi, Nurhayati; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p04

Abstract

As a culinary company that has recently faced very tight competition, Kedai Kadieu has to decide how best to face its competitors. The aim of this research is to identify product and service quality attributes that are considered important by consumers, to find out the main priority attributes for improvement for consumer satisfaction. Apart from that, and knowing the level of consumer satisfaction with these attributes. The methods used are the IPA method and the CSI method. The technique for collecting data is using purposive sampling. The results of the research show that the attributes of drink consistency for each serving and suitability of food prices to portions and food quality are product quality attributes that are considered very important by Kedai Kadieu customers, the quality of service that is considered very important includes the cleanlines and tidines of the place, the patient attributes and calmness of employees in serving consumers, and the customer comfort attributes while at Kedai Kadieu. The priority attributes for improvement in product quality are the taste of food and consistency of food at each serving, while in service quality is speed in service and presentation. The CSI results show that all product and service attributes are considered very important by consumers with an MIS value greater than 4.20 and a consumer satisfaction level value of 84% in the very satisfied product quality category and 83.1% with a very satisfied category on service quality.
Formulasi Edible Film Berbasis Pati Biji Durian Dengan Penambahan Vco (Virgin Coconut Oil) dan CMC (CARBOXYMETHYL CELLULOSE) Menggunakan Desain Eksperimen Faktorial 2k Adam, Budiyanto; Kasim, Rahmiyati; Ahmad, Lisna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p05

Abstract

Innovation of edible film made from durian seed starch is done in addition to the price is affordable, easy to obtain and contains amylose by 26.6% so that it can form a film. The purpose of this study was to determine the best formula of durian seed starch-based edible film with a combination of VCO and CMC on the characteristics of durian seed starch edible film. This study used a 2k factorial experimental design consisting of 3 factors of durian seed starch concentration with a range of 1 - 10% (w/v), VCO 0.3 - 1.5% (v/v) and CMC 0.1 - 1% (w/v), while water vapor permeability, absorption and film thickness as response variables. The results stated that the relationship between all independent variables (starch, VCO, and CMC) can be described in the form of a linear model (P < 0.05). The concentration of durian seed starch interacted with CMC only affected the film thickness. The concentration of VCO showed a positive influence on the decrease of water vapor permeability and absorption water.
Karakteristik Yoghurt Berdasarkan Variasi Penambahan Konsentrasi Pati Jagung Saman, Widya Rahmawaty; Ahmad, Lisna; Harun , Fahri Rahmawati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p06

Abstract

Corn yoghurt is one of the yoghurt innovations made from corn starch, processed by a method similar to yoghurt making in general. This study used a completely randomised design (CRD) with one variable, namely the concentration of corn starch added. Each treatment was repeated three times and there were three treatments and one control. Yoghurt with 15% corn starch added showed the highest pH value and sweetness level. Total Dissolved Solids (TPT) was also highest in symbiotic yoghurt with 15% corn starch added. Organoleptic assessment which included taste, colour, texture, and aroma showed that yoghurt with the addition of 10% corn starch had the highest values for taste and texture. The colour of yoghurt from each treatment was almost uniform, while for aroma, panelists preferred yoghurt without added corn starch.
Preferensi Konsumen Tentang Kualitas Produk dan Layanan di Kafe Tematik (Studi Kasus di Bangkalan) Fadilah, Nur; Firmansyah, Raden Arief; Maflahah, Iffan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p07

Abstract

One of the causes of the increasing number of café is the viral 3F phenomenon. This condition increases competition between other cafés. Assessment of customer satisfaction could be an effort to design a marketing strategy to ensure business sustainability. This study aims to determine customer satisfaction and the importance of customer parameters regarding product and service quality, particularly theme café cases. Data was collected by questionnaire using nonprobability sampling and purposive sampling. Data was analyzed to assess customer satisfaction using the CSI method, the priority attributes were determined by the PGCV method, and IPA assessed the determination of the most priority attribute. The CSI result showed customer satisfaction on level satisfy. In detail, CSI for product attributes was 72.73% in population A and 73.71% in B. Meanwhile, for service quality, CSI at populations A and B was 77.84% and 78.41%, respectively. A total of 5 of the most priority attributes were to be enhanced based on PGCV and IPA results. For product quality, i.e., conformity between food quality and price (P4), conformity between food price and portion (P5) and conformity between food price and taste (P6). Meanwhile, the most prioritized improvement was the cleanliness and neatness of the café (S4) and order response time (S18).
Optimasi Formula Pewarna Alami Berbasis Buah Naga Merah (Hylocereus polyrhizus) Afkir Hasil Foam-Mat Drying Dengan Metode Simplex Lattice Design (SLD) Wiyono, Andi Eko; Amilia, Winda; Herlina, Herlina; Setiawan, Andrew; Aghata, Ola Riska Aprilia Intan; Savitri, Dewi Ayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p08

Abstract

Inferior red dragon fruit has the potential as a source of natural dye. This research aimed to examined the quality of natural dye powder as a referenced for optimization. To optimized the formula for natural dye powder based on rejected dragon fruit, and to examined the physical and chemical quality of natural dye powder at the optimum formula. The varied ingredients in this research were ascorbic acid and tween 80. The upper and lower limits of use of both ingredients were 3% and 1% for ascorbic acid, as well as 1% and 0.5% for tween 80. The method used laboratory experimental method and quantitative analysis data. The experimental design used in this research was an experiment with the application of the simplex lattice design (SLD) method, so that several formulas were obtained based on the variation of two factors. Results of the observation data were inputted into the Design-Expert version 13 application so that a regression equation is obtained to determine the optimum formula. All data were presented in tables and graphs and analyzed descriptively. The results showed that F5 (ascorbic acid 3%: tween 80 0.5%) was the optimum formula because it had the highest desirability of 0.998 with a water content of 2.15%; total dissolved solids 9.66%; pH 3.766; L 53.71, a 14.20; b 7.39; dissolved time 61.33 seconds; Chroma 16,00; Hue 27.33ᵒ (red), and anthocyanin content 3,37 mg/mL. On exposure to the sun, outdoor and indoor experienced the highest degradation, namely 30.48% and 0.93%, respectively.
Analisis Faktor Yang Mempengaruhi Perilaku Konsumen Dalam Keputusan Pembelian Produk Kopi Neo Coffee di Kota Denpasar Fatahillah, Mufidah Riska; Hartiati, Amna; Suhendra, Lutfi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p09

Abstract

The purpose of this research is to determine the factors that influence consumer behavior in making decisions to purchase of kopi Neo Coffee in Denpasar City and this study aims to determine the variables that influence the decision to purchase Kopi Neo Coffee in Denpasar City. The data collection used in this research involved distributing 100 questinnaires to responden in Denpasar City, the validity and reliability test were carried out on respondents in Badung Regency. The data analysis used in this research is quantitative descriptive analysis, multiple linier regression analysis, hypothesis test (T test and F test) and coefficient of determination using SPSS Version 21. The results of the regression test show that cultural, social, personal, and psychological factors have a positive and significant influence on consumer behavior in purchasing decisions. Analysis of consumer behavior factors regarding purchasing decisions about Kopi Neo Coffee products in Denpasar City has a level of influence on purchasing decisions of 77,1%. Which means that the variable analysis of consumer behavior factor on purchasing decisions has a large enough influence.
Karakteristik Sabun Padat Pada Perlakuan Penambahan Penstabil Tween 80 Viani, Sofia Charlotie; Putranti, Jessica Ayuningtyas; Jelau, Kaprianto
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p10

Abstract

The research conducted sought to determine the impact of the addition and amount of tween 80 to obtain the best solid soap characteristics. This research is a one-factor experimental study, namely the percentage of tween 80 addition (0%, 0.25%, 0.5%, 0.75%, and 1%). The results showed that the addition of tween 80 had a significant effect on the hardness, pH, foam, moisture, firmness, brightness (L*), and yellowness (b*) of solid soap, but had no significant effect on redness (a*) and foam stability. Increasing the level of tween in the mixture will cause the moisture of the foam to increase, resulting in a firmer, higher pH, brighter and more yellow color intensity. The conclusion based on the data encountered by the author is that the solid soap added with tween 80 as much as 0.75% has the best characteristics, referring to the physicochemical data which shows the results of foam with a pH of 10.45 ± 0.49, foam stability of 85.67 ± 3.30, texture of 22.38 ± 0.70, level of brightness (L*) 86.35 ± 0.354, level of redness (a*) 0.95 ± 0.636, and level of yellowness (b*) 2.7 ± 0.141. As for the organoleptic test (scoring and hedonic), panelists prefer soap with the treatment of adding 1% tween 80 showing the highest value, namely the foam is rated 4.75 ± 0.44, the stickiness is 4.45 ± 0.89, the humidity is 4.45 ± 0.69, and the overall acceptance is 5.95 ± 0.83.

Page 1 of 2 | Total Record : 14

 1   2 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol 13 No 4 (2025): Desember Vol 13 No 3 (2025): September Vol 13 No 2 (2025): Juni Vol 12 No 2 (2024): Juni