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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 60 Documents
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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.
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%.
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*).
Mitigasi Risiko Rantai Pasok Roti Pada UMKM Askasari Lampung Selatan Sylvia, Teny; Swandhari, Erika; Sembiring, , Noveliska Br
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.p11

Abstract

Askasari Bakery UMKM is one of the businesses that produces white and sweet bread in Lampung Province, and it was established in 2017. Askasari Bakery UMKM has a business process starting from raw material planning to product delivery and return from partners. Every business process in Askasari Bakery UMKM has potential risks, including unstable product demand, disruption of raw material supply, product damage during production, and product damage during delivery. This study aims to identify supply chain risks that can potentially occur and risk mitigation that can be applied in Askasari Bakery UMKM. The methods used in this study are Supply Chain Operation Reference (SCOR) and House of Risk (HOR). The results of the study showed that there were 36 risk events and 29 risk agents in the activities of plan (planning), source (procurement), make (making), deliver (shipping), return (return), and enable (management and development of supply chain capabilities) that have the potential in Askasari Bakery UMKM. The priority of the risk sources obtained were 16 risk agents. The proposed supply chain risk mitigation in Askasari Bakery UMKM is 13 mitigations. The results of supply chain risk mitigation priorities are that there are 7 prioritized mitigations. Some mitigation priorities include adding raw material stock, checking the raw materials received and adjusting them to the raw material standards at Askasari Bakery UMKM, and determining criteria or standards for suitable raw materials.
Analisis Nilai Tambah Agroindustri Pengolahan Kopi Robusta (Studi Kasus: Kelio Coffee Di Desa Bandung Batu Kecamatan Kabawetan Kabupaten Kepahiang) Idsan, Rakha Satya; Andanu, Odi
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.p12

Abstract

This study analyzes the total cost, revenue, income, and added value in the Kelio Coffee agroindustry in Bandung Batu Village, Kabawetan District, Kepahiang Regency. The method used is a case study, focusing on the Kelio Coffee agroindustry. Respondents were selected by purposive sampling because this agroindustry processes robusta coffee that has received Geographical Indication (IG) Certification. The study results indicate that the Kelio Coffee agroindustry produces several products: ground coffee, premium ground coffee, green beans, premium green beans, and roasted beans. The total cost incurred by this agroindustry is IDR 78,694,982.14, with revenue of IDR 108,921,600 and income of IDR 30,226,617.86. The added value ratio of each product is 80.44% for raw ground coffee, 88.70% for premium ground coffee, 47.21% for raw green beans, 69.48% for premium green beans, and 85.45% for roasted beans.
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.

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