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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 13 No 1 (2025): Maret" : 13 Documents clear
Penentuan Umur Simpan Produk Whitening Mask Powder Dengan Metode Accelerated Shelflife Testing Model Labuza Saragih, Theofilus Bezaliel Febrian; Anggreni, Anak Agung Made Dewi; Suwariani , Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p01

Abstract

Shelf life is the time when the product is packaged or produced to when the product is still safe to use. This research aims to determine the characteristics of water sorption isotherms of whitening mask powder products and to determine the shelf life of whitening mask powder products. The implementation of research in determining shelf life was determined through 2 stages, namely determining the characteristics of water sorption isotherms and determining the estimated shelf life with the Accelerated Shelf Life Testing method of the Labuza Model. The parameters used in the calculation of the Labuza Model are equilibrium moisture content (me), initial moisture content (mi), critical moisture content (mc), water vapor permeability (k/x), packaging cross-sectional area (A), product weight, saturated vapor pressure (Po), curve slope (b). The results showed that the characteristics of the water sorption isotherm curve of whitening mask powder products are Type II or sigmoid and the shelf life of whitening mask powder products, namely products packaged as much as 100g using polypropylene packaging with a thickness of 0,03 mm and a cross-sectional area of 13 cm x 9,5 cm, get an shelf life of 63,27 days (2,1 months) at 28oC and RH 75 %, while for products packaged 100 g using polyethylene packaging with a thickness of 0,13 mm and a cross-sectional area of 13cm x 9,5 cm, get an shelf life of 275 days (9,16 months) at 28oC and RH 75 %..
Penentuan Umur Simpan Black Sesame Body Scrub Powder Dengan Metode Accelerated Shelf Life Testing Model Labuza Silaen, Thesalonika Racheltauli Putri; Anggreni, Anak Agung Made Dewi; Wartini, Ni Made
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p02

Abstract

Shelf life is an important aspect and requirement in the production of a product. Until now, the shelf life of black sesame body scrub powder products is still unknown. This study aims to determine the sorption isotherm characteristics of water and the shelf life of black sesame body scrub powder using the Accelerated Shelf Life Testing Model Labuza method. This research was conducted in two stages, namely analysis of water sorption isotherm characteristics and estimation of shelf life. The results showed that the water sorption isotherm characteristics of black sesame body scrub powder were sigmoid (type II) and the shelf life of the product at 28oC, 75% humidity, in polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.064 m2, with a sample weight of 1000 g was 19.65 months or 1.6 years while with polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.0234 m2, with a sample weight of 100 g was 5.37 months or 0.4 years.
Karakterisasi Papan Partikel Dari Kulit Buah Kakao (Theobroma cacao L.) Dalam Variasi Jenis Dan Konsentrasi Perekat Hugo, Harbert; Harsojuwono, Bambang Admadi; Suwariani , Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p04

Abstract

Particle board is an artificial board created by combining lignocellulosic chips/particles using pressed synthetic adhesive to obtain characteristics similar to solid wood. This research aims to determine the effect of the types and concentrations of adhesive that produces the best particle board characteristics. This research used a Randomized Block Design (RBD) with treatment variations between types of adhesive, namely PVAc, epoxy, and urea formaldehyde, as well as adhesive concentration levels consisting of 50%, 55%, 60%, and 65%, with a total of 12 combinations. Each treatment was grouped into 2 based on the time the particle board was made to obtain 24 experimental units. The variables observed were physical properties which included: density, water content, water absorption capacity, and thickness expansion, then mechanical properties which included: modulus of elasticity, modulus of rupture, internal bonding, and screw holding strength. The data obtained was analyzed for diversity and continued with the Honestly Significant Difference Test (HSD). The research results showed that the types and concentrations of adhesive had a very significant effect on water absorption capacity, thickness expansion, MOR, MOE, internal bonding, screw holding strength, had a significant effect on water content, and had no significant effect on density. Applying a 65% concentration of PVAc adhesive results in properties that fulfill most of the test criteria outlined in SNI 03-2105-2006 regarding particle boards, with a density value of 0.83 g/cm3, water content 12.81%, water absorption capacity 10.97%, thickness expansion 1.25%, MOR 33.38 kg/cm2, MOE 1490.83 kg/cm2, internal bonding 4.68 kg/cm2, and screw holding strength 4.85 kgf.
Analisis Nilai Tambah Dan Kelayakan Finansial Kerupuk Kulit Ikan Tuna Sirip Kuning (Thunnus albacares) UD. Putra Susila Simanjuntak, Yosefina PG.; Wiranatha, Anak Agung Putu Agung Suryawan; Suwariani , Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p05

Abstract

Yellowfin tuna fish skin crackers are the flagship product at UD. Putra Susila, and not many other companies produce it. This study aims to determine the added value of processing Yellowfin tuna fish skin crackers at UD. Putra Susila, and to undertake the financial feasibility of the production process of Yellowfin tuna fish skin crackers at UD. Putra Susila. The financial feasibility study used the calculation of profit and loss analysis, Net Present Value, Internal Rate of Return, Net B/C Ratio, Payback Period, and Break Event Point, and used the Hayami method to determine the added value. The Yellowfin tuna fish skin crackers business is feasible, i.e the Net Present Value of Rp. 712.280.532. Internal Rate of Return of 56,72%, Payback Period for 1 year 7 months, and Net B/C Ratio of 6,416. The results showed that the added value of Yellowfin tuna fish skin crackers was Rp. 37.400 per kg, a value-added income ratio of 77,92%. Sensitivity analysis showed that both 7%-9% increasing in operating costs and 7%-9% decreasing in revenue resulted in a positive NVP. Therefore, the Yellowfin tuna fish skin crackers business is feasible.
Analisis Produktivitas Produksi Kerupuk Kulit Ikan Tuna UD. Putra Susila Menggunakan Objective Matrix (OMAX) Simanjuntak, Debby Margareth; Satriawan, I Ketut; Harsojuwono, Bambang Admadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p06

Abstract

UD. Putra Susila tuna fish skin crackers specializes in producing tuna fish skin. In its activities, it is constrained by fluctuations in the supply of tuna fish skin raw materials which depend on the season, thus affecting overall productivity. The study aims to measure the value of productivity, analyze the value of cracker production ratio and develop recommendations for improving the value or target productivity of tuna fish skin crackers production at UD. Putra Susila from July to December 2023. The method used to measure company productivity is Objective Matrix (OMAX). There are 4 ratios that are adjusted to the company's conditions using efficiency criteria. The highest peak of the productivity value of tuna fish skin crackers production was in August 2023 with a productivity index value of 489.9%, the lowest value is in November 2023 at 175%. Analysis of the productivity ratio of tuna fish skin crackers gets the highest value in ratio 2 (the ratio of LPG gas usage costs to product value) at 495.64%, while the lowest productivity value was in ratio 4 (the ratio of the number of employees to product value) at 360.87%. Productivity improvement proposals that can be given are reducing employee working hours to 95 hours, saving LPG gas to Rp 4,130,429.76, optimizing raw materials to Rp 8,702,896.77, and maintaining the number of production employees as many as 7 people
Analisis Brand Switching Produk Minuman Boba di Lingkungan Kampus Udayana Bukit Jimbaran Zendrato, Jocelyn Natania; Sadyasmara , Cokorda Anom Bayu; Satriawan, I Ketut
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p07

Abstract

Boba drinks have become very popular among young people since 2019. This study aims to determine the characteristics of consumers of boba drink products, especially students of Udayana University in Bukit Jimbaran, to analyze brand switching from several boba drink brands over the next five years, and to determine the long-term market share balance of these boba drink brands. This research was conducted through direct surveys at Chatime, Xiboba, and Mixue in Bukit Jimbaran. The sample was determined using purposive sampling method, data collection was conducted through questionnaires, and the sample size was calculated using Lemeshow’s formula amounting to 100 respondents. The data analysis method was performed using the Markov Chain method with the assistance of POM-QM software. The results indicate that the characteristics of respondents consuming boba drink products are predominantly females aged 18-24 years, with monthly spending on snacks ranging between IDR 100,000 – IDR 299,000, and an average boba drink consumption of once a month. Respondents obtain information about boba drink brands through social media and purchase boba products spontaneously without prior planning based on their own initiative. The market share of boba drink products in the first period was led by Chatime, with a market share of 47%, followed by Mixue (41%), and Xiboba (12%). In the second period, Chatime increased to 47,2%, Mixue (43,6%) and Xiboba decreased to 9,21%. In the third period and beyond, changes in market share occurred among the brands, and by the fifth period, Chatime’s market share increased to 48,6%, while Xiboba secreased to 9,46% and Mixue (41,9%). The equilibrium point is predicted to be reached in the fifth period, with Chatime holding a market share of 48,6%, Xiboba (9,5%), and Mixue (41,9%).
Strategi Peningkatan Kualitas Produk Ayam Geprek Rumah Makan Geprek Samsi di Kota Mataram Nusa Tenggara Barat Safari, Muhammad Ilham; Yuarini, Dewa Ayu Anom; Harsojuwono, Bambang Admadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p08

Abstract

The sales of Smashed Chicken at Geprek Samsi Restaurant have remained stagnant since its establishment in 2018, with an average of 50 portions sold per day. The owner aims to increase sales to 100 portions per day. One of the main challenges in increasing sales is the high level of competition, with many food stalls and restaurants offering similar smashed chicken menus. This research aims to identify important attributes for consumers, determine the level of importance and consumer satisfaction with the quality of smashed chicken, and formulate strategies to improve product quality at Geprek Samsi Restaurant. The research method used is Quality Function Deployment (QFD) to analyze the most important product attributes for consumers. The analysis results show that the most important attributes are the taste of smashed chicken (4.58), fried chicken crispiness (4.53), smashed chicken texture (4.16), and portion size (4.08). Meanwhile, consumer satisfaction highlights that sambal variation, presentation appearance, and menu pricing are the main aspects to improve, with the highest improvement ratios being 1.35 for sambal variation, 1.30 for presentation, and 1.28 for menu price. The proposed quality improvement strategies include developing sambal variations by introducing new sambal types such as green chili sambal, shrimp paste sambal, and sambal matah. Furthermore, enhancing presentation consistency and aesthetics of the menu components is recommended. Price adjustments should also be considered to make the menu more competitive. From a technical perspective, the focus is on the process of crushing crispy chicken, frying the chicken, as well as sambal preparation and presentation, which are deemed to significantly impact product quality improvement.
Penghambatan Kekerutan Pada Kulit Tomat Dengan Edible Coating Limbah Ampas Tebu dan Gathot (Singkong Terfermentasi) Ratnaduhita, Astari; Kholis, Muhammad Nur; Sumirat, Riska
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p09

Abstract

Tomatoes have thin peels that are susceptible to post-harvest damage, especially in tropical climates such as Indonesia. An effort to prevent damage is cold storage. However, cold storage causes chilling injury to tomato peel. This study aims to develop an edible coating formulation with bagasse and gathot (fermented cassava), and to determine the best treatment of the edible coating by application to tomato at cold storage for 21 days. The research was designed using a completely randomized design (CRD) with a gathot flour concentration of 0.75% and a variation of sugarcane bagasse flour concentration, namely: 0%; 1%; 2%; 3%. The parameters observed were weight loss, pH, total soluble solids and moisture content and analyzed by parametric statistics with a significance level of 5%. The results showed that the edible coating formulation with sugarcane bagasse flour and gathot flour had a significant effect (α < 0.01) on changes in weight loss, total soluble solids, pH and moisture content in tomatoes for 21 days. Edible coating with C1 formulation (sugarcane bagasse flour 1% and gathot flour 0,75%) became the best treatment of this study because it was able to maintain freshness and showed inhibition of chilling injury in tomatoes until day 21 in cold storage.
Pengendalian Persediaan Bahan Baku Jamu Madura Menggunakan Metode Economic Order Quantity (EOQ) Asfa, Dian Farida; Maflahah, Iffan; Ghooniyah , Indriana Mahrotul
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p10

Abstract

The raw material control process is a very important activity that must be considered by every industry in order to meet consumer needs. The purpose of this study is to control the inventory of raw materials at PT Firdaus Kurnia Indah which produces Madura herbal medicine because of the seasonal nature of the spice raw materials and the shortage of raw materials for production. The method used is the EOQ (Economic Order Quantity) method. The results of data analysis using the EOQ method obtained an economical order quantity for raw materials for Madura herbal medicine at PT Firdaus Kurnia Indah, namely 312 kg of manjakani, 200 kg of kunci pepet, 184 kg of young pinang, 68 kg of turmeric, 130 kg of pomegranate and 226 kg of kayu rapet, with an order frequency of once a year. The total inventory cost using the EOQ method is Rp 159,756, this saves inventory costs by 87,55% compared to the existing method of PT Firdaus Kurnia Indah. Thus, it can be concluded that the application of the ABC and EOQ methods is the best solution for the company PT Firdaus Kurnia Indah.
Analisis Dampak Perspektif Pelaku Usaha dan Tim RPA Ponorogo Terhadap Implementasi Sertifikasi Halal Menggunakan Structural Equation Modeling (SEM) Negara, Palmadi Putri Surya; Kholis, Muhammad Nur; Nurfadila, Agustin Rani; Wahyudi, Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): 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.2025.v13.i01.p11

Abstract

Products with halal certification have become a decisive factor in consumer purchasing decisions, driven by growing public awareness regarding the halal status of food and beverages. This phenomenon aligns with the implementation of the Halal Product Assurance Law that came into effect on October 17, 2019, which is mandatory for all business entities, including large, medium, small, and micro enterprises. In this context, halal supply chains are partly evaluated based on raw materials that comply with halal rules and requirements established by the Indonesian Ulema Council (Majelis Ulama Indonesia / MUI). This situation encourages culinary business operators in Ponorogo Regency to raise awareness about producing food with Halal certification. Satay, as a culinary product with chicken meat as its main component, requires special attention regarding the perspectives of Chicken Slaughterhouse (RPA) business operators on halal certification, given their position as providers of basic ingredients in the production chain. The implementation of these regulations has generated various responses from entrepreneurs, including RPA managers. This study aims to explore the perspectives of RPA managers on the implementation of halal certification in the Ponorogo area and the factors that influence their views. A qualitative approach was applied in this research, with data collection through direct observation, in-depth interviews, and documentation. The analysis results indicate that external elements play a dominant role in shaping perspectives that subsequently form the basis for individual actions.

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