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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 14 Documents
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Search results for , issue "Vol 13 No 2 (2025): Juni" : 14 Documents clear
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.
Karakteristik Teh Herbal Bubuk Bunga Wijaya Kusuma (Epiphyllum Oxypetalum) Dengan Variasi Suhu Pengeringan Pramesti, Rika Charina Dyah; Anggreni, A. A Made Dewi; Wijaya, I Made Mahaputra
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.p02

Abstract

Wijaya kusuma flower contains phytochemical compounds including saponins, glycosides, steroids, terpenoids, phenolic compounds, resins, and tannins. . This study aims to find out the effect of drying temperature variations on the characteristics of wijaya kusuma flower powder herbal tea and determine the drying temperature that can produce wijaya kusuma flower powder herbal tea with the best characteristics. This study uses a Group Random Design with one factor, namely the variation of drying temperature consisting of 5 levels, namely 50°C, 60°C, 70°C, 80°C, and 90°C. The data produced was analyzed using Analysis of variance (ANOVA), if the treatment given showed an influence on the variables tested, then a further test was carried out BNJ (Honest Real Difference) at the level of 5%. The variables measured included yield, extract content in water, total phenols, total flavonoids, antioxidant activity, sensory tests, and antibacterial activity. The results showed that the variation in drying temperature had a significant influence on all the variables observed. The best treatment based on the effectiveness index test was a temperature of 50°C with the following characteristics: yield 15.67 ± 3.79%, extract content in water 6,39 ± 0,01%, total phenol 784.7±91.18 mg GAE/g, total flavonoids 48.83±2.08 mg QE/g, antioxidant activity 37.04 ± 6.89 ppm, antibacterial activity of Staphylococcus aureus 27.14 ± 2.28 mm, and overall acceptance of the panelists liked with a score of 3.35±0.186.
Formulasi Snack Pasta Coklat Dengan Penambahan Bubuk Carob Sebagai Subtituen Wardhana, Danu Indra; Renandi, Berino; Setiawan, Andika Putra; Firmanto, Hendi
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.p09

Abstract

Chocolate paste snack is a snack product made from cocoa powder which is in the form of a paste and does not melt at room temperature, and does not experience separation of fat and water. This product contains various additional ingredients such as vegetable oil, milk, sugar, cocoa powder, stabilizers, emulsifiers, antioxidants and additional flavors. As an alternative to conventional chocolate, Carob powder, which is low in fat and caffeine free, was chosen because it has a characteristic chocolate taste and is rich in fiber. This research aims to develop a chocolate paste snack formulation using Carob powder as a substituent for conventional chocolate. This research was conducted at the Indonesian Coffee and Cocoa Research Center and at the Agro-Industrial Processing Technology Laboratory, Muhammadiyah University of Jember from May to July 2024. The research design used a Completely Randomized Design (CRD) with four different formulations. The variables observed included organoleptic tests, water content, sugar content, fat content, and ANOVA analysis. The results showed that the test results were in accordance with SNI 7934:2014. The best sugar content test results were found in the 4th formulation with a percentage of 2.853%. The best results for the fat content test were in the first formulation with a percentage of 45%, this was due to the high amount of cocoa powder added compared to carob powder. The best water content test results were found in formulations 2 and 3 with a percentage result of 0.2%. Overall, this study provides evidence that the use of Carob powder as a chocolate substituent in chocolate paste snacks can produce products with good sensory qualities, as well as lower sugar and fat content, which is suitable for health-conscious consumers.
Karakteristik Bubuk Kulit Buah Jeruk Siam (Citrus Nobilis) Pada Variasi Suhu Dan Lama Blansir Jelau, Kaprianto; Wrastiati, Luh Putu; Anggreni, A. A 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.p10

Abstract

Siamese orange is classified as a citrus that contains chlorophyll and can be used as a natural dye. This study aims to examine the impact of blanching time and temperature on the best results of Siamese orange peel powder. This study applies a Randomized Block Design from the first 2 aspects (blanching temperature, 3 levels of 60°C, 70°C, and 80°C) and the second (blanching time, 3 levels of 2, 4, and 6 minutes). The report is analyzed using ANOVA. From the results, it was found that, the blanching temperature treatment greatly affected the water content, chlorophyll content, total beta-carotene content, greenness level (a *), yellowness level (b *) and sensory tests ( hedonic), but did not affect the brightness level (L *). Meanwhile, the blanching time treatment greatly affects the total chlorophyll content, total beta-carotene content, brightness level (L*) and overall sensory acceptance test, but does not affect the water content and greenness level (a*).

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