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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 13 Documents
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Search results for , issue "Vol 12 No 4 (2024): Desember" : 13 Documents clear
Karakteritik Ekstrak Kulit Buah Kakao Sebagai Pewarna Alami Pada Variasi Jenis Pelarut dan Daya Ekstraksi Dengan Metode Microwave Assisted Extraction Agustina, Dwy Ristika Sari; Putra, Gusti Putu Ganda; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p01

Abstract

Cocoa pods contain flavonoid compounds that can be used as natural colourants. These compounds can be obtained through an extraction process, one of which uses the Microwave Assisted Extraction method. This study was conducted to determine the effect of solvent type and power on extraction using the Microwave Assisted Extraction method on the characteristics of cocoa fruit skin extract and to determine the best combination of solvent type and power to produce cocoa fruit skin extract as a natural colourant. The experimental design used was factorial randomized block design with 2 factors grouped based on the time of implementation. The first factor is the type of solvent consisting of 3 type, namely ethanol, methanol, and acetone. The second factor is extraction power consisting of 3 levels, namely 300, 450, and 600 watts. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the type of solvent and extraction power and their interaction had a very significant effect on yield, total flavonoids, L*a*b* color intensity, but the treatment of solvent type and power and their interaction did not significantly affect the colour scoring and liking of cocoa pod skin extract. From the effectiveness index test, the best treatment to obtain cocoa pod skin extract as a natural dye was ethanol solvent and 600 watts power, with characteristics of yield 4.56 ± 0.27%, total flavonoids 9.48 ± 0.30 mg QE/g, L* 37.55 ± 1.34, a* 26.55 ± 0.92, b* 58.6 ± 1.70, colour scoring 4.55 ± 0.60 (less bright brown - not bright brown), and liking 4.25 ± 0.64 (neutral - somewhat like).
Analisis Kualitas Sabun Cair Dengan Bahan Pengikat Dari Filter Puntung Rokok Purba, Ira Sylvia; Arnata, I Wayan; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p02

Abstract

Waste is an issue of considerable concern in Indonesia. One form of hazardous waste that is difficult to degrade by the environment is cigarette butt filters. Therefore, there is a need for further handling to provide added value to cigarette butt filters by utilizing them as a binder in soap making. This study aims to analyze the quality of soap with binders from cigarette butt filters and determine the weight of liquid soap and soaking time that produces the best soap. This study used two factors: liquid soap weight (35, 40, and 45 g) and soaking time (10, 20, and 30 minutes). The results showed that soaking time and its interaction had a significant effect on foam stability, while the weight of liquid soap did not show a significant effect. In addition, the weight of liquid soap significantly effected moisture content and density, but not pH and antibacterial ability. The effectiveness index shows that the best treatment to produce soap is the ratio of liquid soap weight of 45 g and soaking time of 10 minutes. The overall acceptance test (hedonic) showed that panelists preferred the soap with the ratio W2B2 (40 g liquid soap, 20 minutes soaking), which had a value of 51 ± 133.
Karakteristik Mikroemulsi Minyak Atsiri Kulit Buah Lemon (Citrus limon) Pada Penambahan Kosurfaktan dan Rasio Surfaktan-Kosurfaktan Dengan Minyak Atsirinya Pradnyani, Putu Dhea; Suhendra, Lutfi; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p03

Abstract

Essential oil from lemon peel (Citrus limon) has a distinctive aroma that can be used as a body mist. Body mist is a type of perfume with an essential oil content of 3-5%. Lemon peel essential oil microemulsion is a water-based body mist product. Lemon essential oil microemulsion is formed from a mixture of surfactants (Tween 20, Tween 80 and Span 80), co-surfactant, Polyethylene Glycol (PEG) 400, lemon essential oil and water. The first stage of the research was the formation of fruit peel essential oil microemulsions by treating the mixture ratio of surfactant and co-surfactant. The second stage of the research was the formation of fruit peel essential oil microemulsions by treating the ratio of a mixture of surfactant-cosurfactant and lemon peel essential oil. The results of the first stage showed that the microemulsion of lemon peel essential oil with a mixture ratio of surfactant and PEG 400 (50:50) had a turbidity index value of 0.092%, transmittance of 91.6%, was non-sticky, transparent and stable against centrifugation. The results of the first stage are used in the second stage, namely the mixture ratio of surfactant and Polyethylene Glycol (PEG) 400 (50:50). The results of the second stage, namely the ratio of the mixture of surfactant-PEG 400 and lemon peel essential oil (80:20), showed that the concentration of lemon peel essential oil was the highest which still formed a microemulsion of lemon peel essential oil. This lemon peel essential oil microemulsion has a turbidity index value of 0.089%, transmittance of 91.23%, transparent appearance, stable to centrifugation, stable to pH (4.5; 5.5; 6.5), stable to dilution (1: 9; 1:49; 1:99), stable during 4 weeks of storage, has an average particle size of 32.2 nm and a polydispersion index (PI) value below 0.5.
Aktivitas Antibakteri Escherichia coli Pada Berbagai Konsentrasi Lignin Dari Serat Serabut Kelapa (Cocos nucifera L) Wahyudiyono, Aditya Ivan; Anggreni, Anak Agung Made Dewi; Arnata, I Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p04

Abstract

Lignin as one of the phenolic compounds can be used as an antibacterial substance that has renewable properties, is easily decomposed by the environment, and its availability is abundant in nature. The purpose of this study is to determine the effect of lignin concentration from coconut fiber on the antibacterial activity of Escherichia coli and determine the concentration of lignin from coconut fiber that produces the highest antibacterial activity of Escherichia coli. This study used a completely randomized design (CRD) with lignin concentration treatment (K) consisting of 6 levels, namely antibiotics, 0 percent, 5 percent, 10 percent, 15 percent, and 20 percent. The variable observed was the diameter of the inhibition zone against E. coli bacteria. The results of the analysis of variance showed that the concentration of lignin had a very significant effect on the diameter of the inhibition zone of E. coli bacteria. Lignin concentration of 20 percent produced the highest inhibition zone diameter of 7,11 mm.
Karakteristik Komposit Biotermoplastik Berbasis Pati Termoplastis/ Glukomanan Termoplastis/Poli Asam Laktat Dalam Variasi Jenis dan Konsentrasi Filler Siringo-Ringo , Putri Agnesia; Harsojuwono, Bambang Admadi; Suwariani, Ni Putu; Hartiati, Amna; Hartiati, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p05

Abstract

Biothermoplastic composites are eco-friendly materials that degrade more quickly. These composites are a mixture of biologically-based polymers that melt when heated and solidify when cooled, making them a potential solution for sustainable packaging materials. This study aims to determine the effect of various types and concentrations of fillers on the characteristics of biothermoplastic composites, as well as to identify the combination of filler type and concentration that produces the best characteristics in thermoplastic starch/thermoplastic glucomannan/polylactic acid (TPS/TPG/PLA) composites. The research used a Completely Randomized Design (CRD) factorial with the first factor being the type of filler (J), namely ZnO, Clay, and CaCO₃, while the second factor was the filler concentration (K), which was 5%, 7.5%, and 10% of the matrix material. Therefore, there were 9 treatment combinations, each repeated twice. The variables observed in this study were tensile strength, elongation at break, elasticity (Young's modulus), swelling, density, melting point, and biodegradation time. The data obtained were analyzed using variance analysis and followed by the Honest Significant Difference (HSD) test. The results showed that the type and concentration of filler had a significant influence on tensile strength, elongation at break, elasticity, swelling, density, melting point, and biodegradation time. The best biothermoplastic composite was obtained using 10% clay filler, with a tensile strength of 41.88 MPa, elongation at break of 0.68%, elasticity of 6.16 GPa, swelling of 0.48%, density of 1.01 g/cm³, a melting point of 170.05°C, and a biodegradation time of 24.5 days. The characteristics of the TPS/TPG/PLA biothermoplastic composite mostly meet SNI and international standards, except for elongation at break.
Karakteristik Body Scrub Pada Variasi Perbandingan Ekstrak Kulit Buah Kakao dan Ekstrak Kulit Lemon Serta Waktu Pengadukan Machtum, Rahiqi; Putra, Gusti Putu Ganda; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p06

Abstract

A body scrub is a treatment that coats the entire surface of the body's skin. The composition of raw materials and stirring time in the body scrub manufacturing process will affect the characteristics of the product. This ponder points to decide the impact of the proportion of cocoa natural product peel extricate and lemon peel extricate and mixing time on the characteristics of the bodyscrub and decide the proportion of cocoa natural product peel extricate: lemon peel extricate and certain mixing time to deliver the leading body clean. The experimental design utilized in this consider could be a two-factor factorial RBD (Randomized Block Design) gathered by time of fabricate. The primary calculate is the proportion of additional cocoa natural product peel and lemon extricate with a proportion of 3 levels, to be specific (1:1), (2:1), (3:1). The moment calculate is blending time which comprises of 3 levels, to be specific 15, 20, and 25 minutes. Information were analyzed by investigation of fluctuation and proceeded with Duncan's test. The factors watched in this consider were dampness substance, pH, viscosity, spreadability, separation ratio, antioxidant activity, and organoleptics. The comes about appeared that the proportion of cocoa case extricate and lemon extricate and mixing time had an awfully critical impact on moisture content, spreadability, viscosity, aroma organoleptic, color organoleptic, and texture organoleptic. The interaction had a really critical impact on antioxidant action. From the effectiveness index test, it was obtained that the treatment of the ratio of cocoa pod extract and lemon extract (1:1) and mixing time of 15 minutes was the leading treatment to deliver a body clean with the characteristics of the water substance esteem of 33.73%, pH 7, viscosity 27,950 cp, spreadability 6.28 cm, separation ratio = 1, antioxidant activity 118. 28 mg/ml, organoleptic aroma 5.75 (mildly liked-liked),
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Jasa Pengiriman Wine Pada PT. PW Prasetyo, Christian Febry; Satriawan, I Ketut; Sadyasmara , Cokorda Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p07

Abstract

The purpose of this study was to determine the product and service attributes that are considered important by consumers, calculate the level of importance and performance to meet consumer satisfaction, and analyze the attributes that are prioritized to be improved based on the level of importance and consumer satisfaction at PT. PW. The study used a survey method and data analysis with the Importance Performance Analysis (IPA) method. The data obtained in the study came from distributing questionnaires to 38 respondents who were customers of PT. PW. The results showed that all product and service attributes were considered very important by consumers. The average value of the level of importance of product attributes was 3.71 (very important) and service attributes were 3.79 (very important). Overall, the average value of the product satisfaction level was 83.85% and the level of service satisfaction was 81.75%. Analysis of attributes that are the main priority to be improved on product attributes, namely wine color, wine volume size, wine benefits and quality of wine raw materials while for service quality which is the main priority is improved on wine product marketing attributes and wine product offering attributes.
Karakteristik Sampo Berbasis Kulit Buah Nanas (Ananas comosus) Dan Ekstrak Seledri (Apium graveolens) Hairiyah, Nina; Lestari, Ema; Sa’diah, Sa’diah
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p08

Abstract

Pineapple skin is a waste from pineapple production which contains bromelain and flavonoid enzymes, however, its utilization is not optimal. This content has the potential to be used in shampoo preparations as an antifungal as well as an alternative solution for diverting the use of chemicals in shampoo. The shampoo preparation is added with celery extract which contains flavonoids so it is safe to be combined. This study aims to analyze the quality and level of panelists' preference for shampoo based on pineapple peel and celery extract. The research method used was starting from the preparation of materials to the manufacture of shampoo products and then testing the quality of the shampoo, namely homogeneity test, foam height test, viscosity test, pH test, density test, water content test, and antifungal activity test. Data processing on panelist liking levels uses analysis of variance. The test results of the entire sample were homogeneous, the average foam height of the entire sample was 3.83 cm, the highest viscosity was added to 7.5% coconut oil and 2.5% olive oil. Meanwhile, the highest pH value, density, and water content were added with 2.5% coconut oil and 7.5% olive oil. All samples had a positive response to antifungal activity, with the most preferred formulation being the addition of 5% coconut oil and olive oil, respectively. Analysis of variance showed that the base of pineapple peel and celery extract with the addition of coconut oil and olive oil had a significant effect on the parameters of shampoo preference
Perbandingan Metode Ekstraksi Konvensional, Pengepresan, Dan Enzimatis Terhadap Kualitas Minyak Buah Merah (Pandanus conoidues) Yikwa , Noflin; Supriyanto, Supriyanto; Hidayati, Darimiyya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p09

Abstract

Red fruit (Pandanus conoideus) is native to Papua. The fat content in red fruits varies, ranging from 11.2-30.7% (bk). The oil of red fruit comprises unsaturated fatty acids, especially oleic acid, linoleic, linoleic and palmitoleic acid, as well as various minor active components which include α-carotene, β-carotene, β-cryptosantine, α-tocopherol and phenolic acid Red fruit oil is also proven to be efficacious for health. The purpose of this study is to determine the influence of different extraction methods on the characteristics of red fruit oil. The design of this study uses a randomized design complete with the treatment of the ecclesiastical method. The extraction methods used are conventional, pressing and enzymatic. The study measured parameters such as analysis of yield, specific gravity, brightness and antioxidants. The results of the study showed that there was an influence of extraction method on the characteristics of red fruit oil. Employing the enzymatic extraction technique produced the best oil with a yield of 17.80%, a specific gravity of 0.76 g/mL, a brightness value of 20.37 and an antioxidant % of 26.05%
Perencanaan Produksi Agregat Telur Asin Kelompok Wanita Tani (KWT) Kenanga Kuningan Jawa Barat Salam, Jaenal Gopur Asmanul; Kartika, Kartika; Nuraeni, Riani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p10

Abstract

The purpose of this study is to forecast demand for salted eggs for the Kenanga Women Farmers Group (KWT) for the next 6 months and a comparison of the level strategy and chase strategy in aggregat planning that can minimize production cost of the Kenanga Women Farmers Group (KWT). The data used in this research is by looking at the historical data of the Kenanga Women Farmer Group (KWT) salted eggs and information related to the research objectives. The data analysis technique is by making a demand forecast using the moving average and exponential smoothing method. Then the forecasting results that have the smallest error rate are used to make aggregate planning using the strategy level method and the chase strategy. The result showed that the production cost of Kenanga Womens Farmers Group (KWT) with the chase strategy method was smaller than the level strategy method, where the production cost with the chase strategy method was Rp. 17.959.950. Weanwhile, the level strategy method is Rp.17.961.817,5. So that the chase strategy method is very suitable to be applied at Kenanga Women Farmer Group (KWT) in minimizing production costs.

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