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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 117 Documents
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Vol 13 No 1 Marert 2025 JRMA, Admin
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

Abstract

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Karakteristik Buah Melon (Cucumis Melo L.) Pada Perlakuan Komposit Edible Coating Pati Singkong - Kitosan Kesuma, Regina Tara; Hartiati, Amna; Wartini, Ni Made
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p03

Abstract

Melon (Cucumis melo L.) is a climacteric fruit with an average water content of 95,19%, vitamin C content of 6,91%, and sweetness level of 4,43°Brix, making it commonly consumed in its fresh form with a relatively short shelf life. This study aimed to determine the effect of the ratio of cassava starch–chitosan edible coating composite on the quality characteristics of minimally processed melon and to determine the ratio of cassava starch – chitosan edible coating composite that produces the best characteristics in handling minimally processed melon during storage period. The experimental used a Completely Randomized Design (CRD), consisting of five treatment combinations of cassava starch to chitosan ratios: P1 (91,67:8,33), P2 (83,33:16,67), P3 (75:25), P4 (66,67:33,33), and P5 (58,33:41,67). Each treatment was replicated three times, with storage continuing until visible spoilage occurred. The parameters observed included weight loss, firmness, total soluble solids, and vitamin C content. The results demonstrated that the cassava starch–chitosan edible coating composite had a significant effect on weight loss, total soluble solids, and vitamin C content, but did not significantly affect the firmness of the minimally processed melon during storage. Among the treatments, the P5 formulation (58,33:41,67) produce the best characteristic of processed melon fruit that lasts for at least 8 days storage period, as evidenced by a weight loss of 7,38%, firmness of 15,80 N, total soluble solids content of 6,06°Brix, and vitamin C content of 4,35%.
Karakteristik Ekstrak Kulit Tanduk Kopi Sebagai Sumber Antioksidan Pada Variasi Ukuran Partikel Dan Lama Ekstraksi Dengan Metode Microwave Assisted Extraction Sudiantari, Gusti Ayu Sri; Putra, Gusti Putu Ganda; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p01

Abstract

Coffee husk is a by-product of the hulling process of coffee beans, containing bioactive compounds such as phenols and flavonoids that have potential as natural antioxidants. This research aimed to determine the effect of particle size and extraction time using the Microwave Assisted Extraction (MAE) method on the characteristics of coffee husk extract and to identify the best combination of traetments to produce coffee husk extract as an antioxidants source. The research was conducted using a factorial Randomized Block Design (RBD) with two factors: particle size (40,60,80 mesh) and extraction time (6, 8, 10, 12, 14 minutes). The data obtained were analyzed using analysis of variance (ANOVA), followed by the Honest Significant Difference (HSD) test. The observed parameters included extract yield, total phenol, total flavonoid, and antioxidants capacity. The result showed that both particle size and extraction time had a significant effect on all tested parameters. The best treatment was found with a particle size of 80 mesh and an extraction time of 14 minutes, resulting in an extract yield of 6.56 ± 0.44%, total phenol content of 4.64 ± 0.00 mg GAE/g, total flavonoid content of 9.58 ± 0.11 mg QE/g, and antioxidant capacity of 0.96 ± 0.01 mg GAEAC/g.
Analisis Sistem Antrean Untuk Optimasi Layanan Pada Kedai Minuman Populer XYZ Di Jatinangor Kurniawan, Koko Iwan Agus; Hasyim, Raihana Whidyani; Firdaus, Ajeng Salsabila; Ihsan, Diartanan Alghifari
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p07

Abstract

Queue management in popular beverage shops often encounters challenges, particularly in densely populated areas like Jatinangor. This study aims to: (1) analyze customer arrival patterns and service time distribution, (2) evaluate queue performance using the M/M/1 queuing model, and (3) provide strategic recommendations to enhance service quality. A quantitative descriptive approach was employed through direct observation during peak hours at XYZ Beverage Shop in Jatinangor. This study investigated data on arrival times, service durations, and queue lengths. The results revealed that customer arrivals follow a Poisson distribution with an average arrival rate (λ) of 15 customers/hour. Service times were normally distributed with an average of 2.3 minutes/customer (μ = 26 customers/hour). Queue performance based on the M/M/1 model indicated a system utilization rate (ρ) of 36.43%, an average number of customers in queue (Lq) of 0.21, and an average waiting time in queue (Wq) of 0.84 minutes. The current system is considered efficient, with a relatively short waiting time. However, it may encounter capacity issues during customer surges. Strategic recommendations include adopting a multi-server queue model (M/M/c) or implementing a digital queuing system to manage peak-hour demand. The findings also validate the applicability of classical queuing models in small-to-medium-scale F&B businesses with specific customer characteristics, such as student populations
Strategi Peningkatan Kualitas Produk Dan Kepuasan Konsumen Sate Lilit Ayam Men Budi Di Desa Blahkiuh Kabupaten Badung Provinsi Bali Suputra, I Gede Maha Adijaya; Mertayasa, I Made; Wrasiati, Luh Putu; Yoga, I Wayan Gede Sedana; Gunam, Ida Bagus Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p09

Abstract

In the village of Blahkiuh, located in the Abiansemal sub-district, Badung regency, there are many sellers of traditional foods. One of the traditional food sellers there is Men Budi. He sells traditional chicken sate lilit. The intense business competition has led business owners to change their marketing strategies by improving product quality and analyzing consumer importance and satisfaction. This study aimed to assess the quality attributes of chicken sate lilit, importance and satisfaction levels,and develop strategies to enhance the of Men Budi's chicken sate lilit. The Quality Function Deployment (QFD) method was employed for the analysis. The findings identified eight quality attributes of chiken sate lilit that were important and satisfactory to consumers: taste, texture, size, price, packaging, cleanliness, aroma, and color. Taste received the highest consumer importance ranting (4.53), while aroma and color scored the lowest (4.18). in terms of satisfaction, aroma ranked the highest (4.31), while texture was rated the lowest (3.95). Improvement priorities included texture, price, cleanliness, color, and taste. Additionally, technical parameters requiring attention were mixing, grilling, and raw material preparation.
Karakterisasi Ekstrak Daun Bidara (Ziziphus mauritiana L.) Berdasarkan Jenis Pelarut Dan Ukuran Partikel Pada Metode Microwave Assisted Extraction Meriana, Gusti Ayu Made; Wartini, Ni Made; Triani, I Gusti Ayu Lani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p02

Abstract

Bidara leaves (Ziziphus mauritiana L.) contain bioactive compounds such as saponins that have the potential to act as natural antioxidants. These compounds can be extracted using the Microwave Assisted Extraction method. This study aimed to determine the effect of solvent type and particle size on the characteristics of bidara leaf extract and to obtain the best solvent type and particle size for produce bidara leaf extract using the Microwave Assisted Extraction method. The experimental design used was a factorial Randomized Block Design (RDB) with 2 factors, namely solvent type consisting of (methanol, ethanol, and acetone), and particle size consisting of (40, 60, and 80 mesh). The data were analyzed using analysis of variance (ANOVA) and followed by Duncan Multiple Range Test (DMRT) if the treatments had a significant effect on the observed variables. The results showed that the solvent type and particle size affected the yield, crude extract saponin content, foam height, and antioxidant capacity. The interaction between treatments affected the crude extract saponin content, foam height, and antioxidant capacity but had no effect on the yield. The best treatment for producing bidara leaf extract as a source of saponin using the Microwave Assisted Extraction method based on the effectiveness index test was obtained from methanol solvent and 80 mesh particle size with the extract characteristics of yield 33.41±0.53%, crude extract saponin content 56.46±0.40%, foam height 25.83±0.71 mm, and antioxidant capacity 10.34±0.57 mg GAEAC/g.
Analisis Faktor Yang Mempengaruhi Keputusan Konsumen Di Hidden Strawberry Garden, Kabupaten Buleleng Tarigan, Catherin Feronika; Hartiati, Amna; Suwariani, Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p10

Abstract

Purchasing decisions in the agro-tourism sector are not only influenced by the quality of products in the form of fresh and processed strawberries, but also by price, place, promotion, people, process and physical evidence. This study aims to find out what factors affect consumer decisions, determine the dominant variables that represent each factor in influencing consumer decisions, and find out strategies to improve consumer decisions in Hidden Strawberry Garden, Buleleng Regency. The data collection technique in this study was carried out by distributing 85 questionnaires to respondents. The data obtained was then analyzed using factor analysis and processed using the SPSS version 30 program. The results obtained showed that the number of factors formed was 5 factors. Factor 1 (combination of people and processes) with an eigenvalue of 10,017 consisting of 6 variables, namely: the speed of employees in overcoming complaints, employee knowledge about agrotourism, employee attention to visitors, good and neat employee appearance, ease of communication, and the payment process is carried out quickly. Factor 2 (combination of products, physical evidence, and price) with an eigenvalue of 2,326 consisting of 8 variables, namely: product quality, good fruit quality, availability of strawberries, providing additional facilities such as relaxation areas and toilets, photo spot areas or special spots for visitors, parking lots, appropriate product selling prices, and a comfortable agrotourism atmosphere. Factor 3 (combination of promotions, people, products, and prices) with an eigenvalue of 1,831 consisting of 4 variables, namely: direct marketing, employee knowledge about agrotourism, product guarantees, and discounts. Factor 4 (combination of products and promotions) with an eigenvalue of 1,439 consisting of 4 variables, namely: variety of processed strawberry products, complete information on promotional media, products have attractive packaging, and product sizes vary. Factor 5 (combination of price and place) with an eigenvalue of 1,413 consisting of 4 variables, namely: an easy-to-reach agro-tourism location, a strategic agro-tourism location, a price that is easily accessible to all groups, and various product distribution channels available.
Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) Pada Perlakuan Ukuran Partikel Dan Lama Ekstraksi Menggunakan Metode Microwave-Assisted Extraction Apsari, Ni Putu Somya Anindita; Wartini, Ni Made; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p14

Abstract

The bidara plant (Ziziphus mauritiana L.) is one of the plants commonly found growing wild in dry land areas. The leaves of bidara are rich in bioactive compounds such as saponins, alkaloids, glycosides, flavonoids, terpenoids, phenolic compounds, and have antioxidant activity. This study aims to investigate the effect of particle size and extraction time on the characteristics of the bidara leaf extract using the Microwave-Assisted Extraction method and to find the best combination treatment of particle size and extraction time to produce bidara leaf extract. This research is an experimental study designed using a Randomized Block Design (RBD) with a factorial experimental pattern. Two factors were tested: particle size consisting of 40, 60, and 80 mesh, and extraction time consisting of 11, 13, and 15 minutes. The data were analyzed using Analysis of Variance (ANOVA) and further tested using Duncan’s Multiple Range Test (DMRT). The research results show that both treatment of particle size and extraction time has a significant effect on yield, saponin content, foam height, and antioxidant capacity. Interaction of both treatments has a significant on the yield, while saponin content, foam height, and antioxidant capacity no significant effect. The best treatment with the effective index test is the treatment with a particle size of 60 mesh and an extraction time of 15 minutes, with characteristics of yield 29.38±0.57 percent, saponin content 18.15±0.64 percent, foam height 8.89±0.19 mm, antioxidant capacity 4.06±0.81 mg GAEC/g. Keywords: antioxidant, bidara leaves, extraction time, particle size, saponin.
Rekayasa Waktu Dan Temperatur Penyulingan Untuk Peningkatan Rendemen Minyak Atsiri Kulit Jeruk Lemon (Citrus Limon. L) Fadila, Abil; Nurjanah, Sarifah; Rosalinda, Rosalinda
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p08

Abstract

Lemon processing generates a substantial amount of peel waste, accounting for approximately 40-50% of the total fruit weight. The lemon peel, particularly the flavedo layer, contains essential oil compounds with the potential to be developed into value-added products through distillation. This study evaluates the influence of distillation duration and temperature parameters on the yield and physicochemical quality of essential oil derived from lemon peel waste. The experiment employed a Factorial Completely Randomized Design (CRD) with two factors: distillation time (P = 4, 5, 6, 7, and 8 hours) and distillation temperature (T = 83, 90, 100, 110, and 117°C). The observed parameters included oil yield, specific gravity, refractive index, acid value, and solubility in 70% alcohol. Data were processed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The findings indicate that distillation time significantly affects the essential oil yield, whereas temperature variations within the tested range do not show a significant impact. The highest yield of 0.84% was achieved at a distillation time of 8 hours at 100°C. The resulting essential oil exhibited a specific gravity of 0.851 g/mL, a refractive index of 1.473, an acid value of 5.60 mg KOH/g, and a 1:10 solubility in 70% alcohol, all of which meet quality standards. These results demonstrate that optimizing distillation conditions can enhance yield while maintaining the quality of lemon peel essential oil.
Karakteristik Ekstrak Pewarna Alami Bunga Bugenvil (Bougainvillea glabra) Pada Perlakuan pH Pelarut Dan Ukuran Partikel Menggunakan Metode Microwave Assisted Extraction Ardita, Mia; Wartini, Ni Made; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p11

Abstract

Bougainvillea flower (Bougainvillea glabra) has potential as a source of natural colorant due to the presence of betacyanin pigment and bioactive compounds such as antioxidants. The extraction of these compounds can be carried out using the Microwave Assisted Extraction (MAE) method. This study aims to investigate the effect of solvent pH and particle size on the characteristics of natural colorant extract from bougainvillea flower, including extract yield, total betacyanin content, color intensity (a*, b*), and antioxidant capacity, as well as to determine the optimal solvent pH and particle size to obtain the best quality extract using the MAE method. The study was conducted using a factorial Completely Randomized Design (CRD) with two factors: solvent pH variations (1, 1,62, and 2,25) and particle sizes (40, 60, and 80 mesh). The results showed that both solvent pH and particle size significantly affected yield, total betacyanin content, redness level (a*), and yellowness level (b*). The interaction between the two factors had a significant effect on yield, total betacyanin content, redness (a*), and antioxidant capacity, but had no significant effect on yellowness (b*). The best treatment based on the effectiveness index test was obtained at solvent pH 2.25 with a particle size of 80 mesh, resulting in an extract with the following characteristics: yield of 81,89 ± 0,40%, total betacyanin content of 22,84 ± 1,20 mg/100g, redness level (a*) of 30,84 ± 0,55, yellowness level (b*) of 17,15 ± 0,61, and antioxidant capacity of 320,97 ± 6,08 mg GAEAC/g.

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