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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 16 Documents
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Search results for , issue "Vol 13 No 3 (2025): September" : 16 Documents clear
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.
Variasi Bahan Komposit Edible Coating Pati Talas-Karagenan Dan Konsentrasi Gliserol Terhadap Karakteristik Buah Salak Kupas Patandianan, Dimas Lomo; Hartiati , Amna; Harsojuwono, Bambang Admadi
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.p11

Abstract

Salak pondoh is one type of salak that is very popular because it has a sweet and crunchy taste even though it is picked before it enters its harvest age. The increasing public awareness of the importance of consuming healthy food amidst the lack of time constraints in serving encourages opportunities for peeled salak processing. In the peeled state, salak will deteriorate faster due to the loss of the skin layer. One of the efforts that can be done to inhibit the process is the application of edible coating. This study aims to determine the effect of taro-carrageenan starch combination and glycerol addition on the characteristics of salak pondoh fruit and to determine the right combination of taro-carrageenan starch and glycerol addition on the characteristics of salak pondoh fruit during storage. This study used a factorial Randomized Group Design (RAK) with two treatment factors. The first factor is the combination of taro starch-carrageenan consisting of 3 levels namely P1 (25:75), P2 (50:50), P3 (75:25), and the second factor is the addition of glycerol consisting of 3 levels namely G1 (1g), G2 (2g), and G3 (3g). Each treatment was repeated 2 times with a storage period of 9 days. The parameters observed in this study were weight loss, total soluble solids, vitamin C, total acid and organoleptic. The results showed that the combination of taro starch-carrageenan and glycerol addition had no significant effect on weight loss, total soluble solids, vitamin C, and total acid of salak pondoh during 9 days of storage. Based on the organoleptic test, the variation of taro starch-carrageenan 50:50 and the addition of 1g glycerol is the treatment that gives the best coating results for 6 days of storage with a taste value of 3.20, color 3.73, aroma 3.47 and hedonic value 5.13.
Karakteristik Bubuk Buah Salak Gula Pasir (Salacca Zalacca Var. Amboinensis) Pada Perlakuan Lama Dan Suhu Blansir Wardana, Made Kusuma; Wrastiati, Luh Putu; Hartiati, Amna
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.p12

Abstract

Salak is one of the tropical plants that is often found in almost all provinces in Indonesia. This fruit has a high water content of 78%, so further processing is needed and one alternative to increase the economic value of salak fruit is to make it into salak fruit powder. This study aims to determine the effect of blanching temperature and blanching time on the characteristics of granulated sugar salak fruit powder (Salacca Zalacca var. Amboinensis) and to determine the best blanching temperature and blanching time treatment to produce granulated sugar salak powder. This study used a factorial randomized block design with 2-factor experiments. The first factor is the blanching temperature consisting of 3 levels, namely 70, 80, 90○C. The second factor is the blanching time consisting of 3 levels, namely 1, 3, 5 minutes. Each treatment was carried out 2 times and 18 experimental units were obtained. The data obtained were analyzed by ANOVA analysis. if the results obtained have a significant effect on the observed variables, it will be continued with the Tukey test. The results of the study showed that the effect was not significant or not real (P>0.05) on the average value of water content and total phenol. While in the vitamin C test, the level of brightness (L*), redness (a*), yellowness (b*) obtained significant or real results (P<0.05). Blanching time one minutes and blanching temperature 90○C is the best treatment.
Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Pelayanan ACK Fried Chicken Di Banjar Dinas Latu Sari Abiansemal Tuningrat, Ida Ayu Mahatma; Wedhana, Ida Bagus Gede Dika; Wiranatha , Anak Agung Putu Agung Suryawan; Hartiati, Amna
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.p03

Abstract

The abundance of fast-food restaurants has led to competition in the quality of products and services offered, including at the ACK Fried Chicken Latu Sari fast-food restaurant. The purpose of this research is to analyze the level of consumer satisfaction with the product and service quality of ACK Fried Chicken Latu Sari and to determine the attributes of product and service quality that need to be improved or maintained by ACK Fried Chicken Latu Sari. This research was conducted through literature study, interviews with the owner of ACK Fried Chicken Latu Sari, and distributing questionnaires to 90 respondents. Then, the data results in this study were analyzed using the Importance Performance Analysis (IPA) method. The research results show that the attribute with the highest level of suitability for product quality is the attractive presentation/plating at 103.5%, and the lowest attribute is the price of the food in relation to its quality at 97.02%. Meanwhile, the attribute with the highest level of suitability for service quality is the availability of facilities (toilet, smoking area, wifi) at 101.8%, and the lowest attribute is customer comfort while at ACK Fried Chicken at 97.00%.
Strategi Digital Marketing Dalam Meningkatkan Penjualan Di Goory Coffee And Eatery Dewi, Ni Luh Ayu Ciptasari; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana; Sadyasmara, Cokorda Anom Bayu
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.p04

Abstract

This study aims to identify key success factors, formulate strategic recommendations to increase sales, and evaluate the implementation results of digital marketing strategies at Goory Coffee and Eatery. Goory Coffee and Eatery faces challenges of fluctuating sales and suboptimal digital marketing strategies. Benchmarking was used to assess the effectiveness of the current digital marketing strategies. The RACE framework (Reach, Act, Convert, Engage) combined with SWOT analysis was employed to evaluate internal and external factors influencing digital marketing. Recommended strategies include enhancing the creativity of social media content, optimizing customer loyalty programs, and utilizing digital advertising more effectively. The findings indicate that marketing through Instagram and TikTok successfully increased audience reach and consumer engagement, contributing to a revenue increase of IDR 49,269,623 per month. However, challenges remain, such as the suboptimal repeat order strategy and the underutilization of paid advertisements (ads).
Karakteristik Fresh-Cut Pepaya California Pada Perlakuan Rasio Pati Singkong-Kitosan Dan Jumlah Gliserol Sebagai Edible Coating Sitorus, Roulina Tiolyn Rohana; Hartiati, Amna; Yoga, I Wayan Gede Sedana
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.p01

Abstract

Edible coating is a thin, consumable layer that acts as a protective barrier with the ability to inhibit respiration rate, reduce moisture loss, maintain quality, and extend the shelf life of fresh-cut California papaya. This study aimed to determine the effect of the cassava starch–chitosan composite edible coating ratio and glycerol amount on the characteristics of fresh-cut California papaya, as well as to identify the optimal treatment combination during storage. A factorial Completely Randomized Design (CRD) with two factors was used. The first factor was the cassava starch–chitosan composite ratio with three levels: P1 (75:25), P2 (83.33:16.67), and P3 (91.67:8.33); the second factor was the amount of glycerol with three levels: G1 (0.6 g), G2 (0.8 g), and G3 (1 g). These combinations resulted in 9 treatment groups, each replicated three times, with daily observations conducted until the product showed spoilage. The observed variables included weight loss, firmness, total soluble solids, and vitamin C content. The results showed that the edible coating with varying cassava starch–chitosan ratios and glycerol amounts significantly affected weight loss, firmness, total soluble solids, and vitamin C content up to the fifth day of storage, but had no significant effect on these parameters from day six to day ten. Based on physicochemical analysis and the longest shelf life, the treatment with a starch–chitosan ratio of 75:25 and 1 g of glycerol provided the best coating performance during 10 days of storage, with 6.21% weight loss, 2.99 N firmness, 12.23 °Brix total soluble solids, and 49.57 mg/100 g of vitamin C.
Aktivitas Antibakteri Propionibacterium Acnes Ekstrak Kulit Jeruk Lemon (Citrus Limon L) Pada Variasi Konsentrasi Etanol Dan Waktu Maserasi Sukiman, Sukiman; Anggreni, Anak Agung Made Dewi; Suwariani, Ni Putu
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.p02

Abstract

Lemon peel contains antibacterial compounds such as flavonoids, saponins, and essential oils. This study aims to determine the effect of ethanol concentration and maceration duration on the phenolic compound content and antibacterial activity against Propionibacterium acnes of lemon peel extract (Citrus limon L), as well as to identify the ethanol concentration and maceration duration that yield the highest levels of phenolic compounds and antibacterial activity. The study used a factorial randomized block design with two factors. The first factor was ethanol concentration, consisting of four levels: 65%, 75%, 85%, and 95%. The second factor was maceration time, consisting of three levels: 24 hours, 48 hours, and 72 hours. The data obtained were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test. The results showed that both ethanol concentration and maceration duration had a highly significant effect on total yield, total phenolic content, and antibacterial activity against Propionibacterium acnes. The interaction between treatments had a significant effect on total yield but no significant effect on total phenolic content and antibacterial activity. The ethanol concentration that resulted in the highest antibacterial activity against Propionibacterium acnes was 75%, with a clear zone of 13.52±1.00 mm, a total phenolic content of 49.29±6.57 mg GAE/g, and a yield of 19.10±0.49%. The best maceration time to produce the highest lemon peel extract was 24 hours, with a clear zone of 13.67±0.56 mm, a total phenolic content of 48.62±2.18 mg GAE/g, and a yield of 19.10±0.49%.
Analisis Pengembangan Bisnis Bebek Kaleng Awet Madura Dengan Metode Bussiness Model Canvas (BMC) Dan Brand Strategy Canvas (BSC) Munawaroh, Solehatun; Horisah, Khariratun; Anistasia, Atika
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.p09

Abstract

Ready-to-eat food is one of technological innovation that is increasingly developing in the domestic market due to aspects of efficiency and practicality that benefit consumers. The application of this technology is also targeting the typical Indonesian culinary industry which has great potential to continue to be developed, one of which is the Awet Madura canned duck (Bebek Kaleng Awet Madura) produced by PT Nur Yasin. Given the increasing competition in the food industry, a comprehensive strategy is needed to maintain the existence of quality products and compete in the market. The purpose of this study is to determine the extent of business development of Awet Madura Canned Duck through the Business Model Canvas (BMC) and Brand Strategy Canvas (BSC) approaches and the synergy of the two. The results showed that the synergy between business elements and branding strategies in the product of Awet Madura canned duck is very influential on business progress, so as to create differentiation, attract new customers, and maintain loyalty. With this approach, Awet Madura Canned Duck can combine the advantages of traditional specialty products with modern packaging innovations, making it relevant in the competitive fast food market, both locally and globally. Keywords : Ready-to-eat, Bebek Madura, Bussiness Model Canvas, Brand Strategy Canvas

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