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I Gusti Ayu Lani Triani
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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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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%.
Karakteristik Bioplastik Pati Bonggol Pisang Dengan Variasi Konsentrasi Gliserol Putra, Endo Pebri Dani; Larassati, Dyah Putri; Wijayani, Rizky Aden; Thamrin, Elfa Susanti; Sylvia, Teny; Subara, Deni; Laksono, Untung Trimo
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.p13

Abstract

Plastic packaging is extensively utilized in contemporary society. The non-biodegradable nature of plastic poses significant environmental challenges; consequently, an alternative solution, namely bioplastic, is necessitated. Bioplastics are environmentally sustainable polymers that readily decompose in natural environments through microbial action. Banana weevil starch serves as a primary component in bioplastic production. Glycerol, an additional constituent in bioplastics, functions as a plasticizer to enhance the elasticity of the resultant bioplastics. This study aims to analyze the effect of glycerol concentration variations on the characteristics of banana hump starch bioplastic and determine the optimal glycerol concentration for achieving desired bioplastic properties. The research methodology employed a Completely Randomized Design (CRD) with five variables, specifically glycerol concentrations of 1%, 2%, 3%, 4%, and 5%. The evaluation of bioplastic characteristics encompassed thickness, density, water absorption, tensile strength, elongation, Young's modulus, and biodegradation of bioplastics. The research findings indicate that the most favorable bioplastic characteristics were observed at a glycerol concentration of 1%, with a thickness of 0.106 mm + 0.006, density of 1.534 g/cm3 + 0.065, water absorption capacity of 58.682% + 0.075, tensile strength of 16.490 MPa + 2.497, elongation of 14.413%, Young's modulus of 121.362 MPa + 34.505, and degradation percentage of 12.992% + 0.012.
Vol 13 No 2 Juni 2025 JRMA, Admin
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

Abstract

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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
Nira Kelapa Dipasteurisasi Sebagai Minuman Penyegar Dengan Variasi Waktu Dan Suhu: Studi Sifat Fisik, Kimia, Mikrobiologi, Dan Sensoris Bara, Sari Natalia Batu; Wijaya, I Made Mahaputra; Arnata, I Wayan
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.p08

Abstract

Coconut sap is a sweet liquid obtained from tapping coconut flowers and has the potential to be developed as a refreshing beverage. However, its shelf life is limited due to spoiling caused by microbial contamination, which lead to fermentation. This study was aimed to determine the optimal pasteurization temperature and duration in order to maintain the physical, chemical, microbiological, and sensory quality of coconut sap. In this study, pasteurization temperatures of 60, 65, and 70 °C for 20, 25, and 30 minutes was applied.. The observed parameters included total microbial count (TPC), pH, total soluble solids (TSS), protein content, ethanol content, color, and sensory evaluation. The results indicated that pasteurization at 70°C for 30 minutes was found to be the best treatment, maintaining microbial counts below the SNI standard up to the 11th day, with protein content of 0.04%, and undetectable ethanol levels. Sensory evaluation results showed high acceptance in terms of color, aroma, and taste.
Analisis Pengukuran Kinerja Rantai Pasok Usaha Pupuk Organik Di PT Isaru Teknologi Nusantara Dengan Pendekatan Supply Chain Operations Reference (SCOR) Cahyani, Ni Kadek Mira; Dewi, Ida Ayu Listia
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.p10

Abstract

PT Isaru Teknologi Nusantara is a company engaged in the production of organic fertilizer made from animal manure. PT Isaru experiences uncertainty in the availability of fertilizer stock in the implementation of supply chain management, which can cause the supply chain flow to be less than optimal. This study aims to measure and analyze the supply chain performance of PT Isaru Teknologi Nusantara. Supply chain performance measurement uses a quantitative approach with the Supply Chain Operations Reference (SCOR) model as the performance measurement framework and the Analytical Hierarchy Process (AHP) method for indicator weighting. Based on the identification of key performance indicators (KPIs), there are 24 KPIs that have been validated through the validation process and used in measuring the company's supply chain performance. The final supply chain performance score for PT Isaru was 88,43, falling into the “good” category. The planning process was identified as the top priority for improvement due to its highest weighting of 0.39, yet it had the lowest performance achievement at 87,89%. Out of the 24 indicators that have been measured, there are 5 indicators with low achievement values but high weights, so improvements need to be made to direct improvement priorities more effectively.
Analisis Nilai Tambah Pengolahan Kopi Arabika pada UMKM Kopi Langit Bali di Desa Catur, Kecamatan Kintamani, Kabupaten Bangli Santi, Kadek Ayu; Dewi , Ni Luh Prima Kemala
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.p06

Abstract

UMKM Kopi Langit Bali is a micro-scale home industry engaged in the processing of Kintamani Arabica coffee, using red coffee cherries processed through natural, honey, and full washed methods to produce green bean coffee products that add value to the final product. This study aims to investigate the processing of red coffee cherries into green coffee bean products and analyze the value added of green coffee bean products under each processing method used. This study utilizes quantitative and qualitative data obtained through in-depth interviews with key informants. Data analysis methods include qualitative descriptive analysis and value-added analysis using the Hayami method. The results of the study indicate that the Bali Kopi Langit SME employs three processing methods for Arabica coffee cherries to produce green coffee beans: natural, honey, and full washed. In the value-added analysis, the processed natural green bean product, honey green bean coffee, and full washed green bean coffee products were found to have value-added ratios of Rp 14,140.23/kg, Rp 12,905.97/kg, and Rp 10,855.55/kg, respectively. The value-added ratios for natural green bean coffee, honey green bean coffee, and full-washed green bean coffee during the harvest season were 47.85%, 45.41%, and 41.17%, respectively. This indicates that all three products have high value-added, with the highest value-added being in the natural green bean coffee product.
Karakteristik Ekstrak Pewarna Alami Bunga Bugenvil (Bougainvillea glabra) Dengan Variasi Waktu Dan Daya Menggunakan Metode Microwave Assisted Extraction (MAE) Suwariani, Ni Putu; Wartini, Ni Made; Aprilianti, Bunga
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.p15

Abstract

Bougainvillea (Bougainvillea glabra) is a natural source of betacyine pigment which has the potential to be a food coloring as well as an antioxidant. This study aims to examine the effect of extraction time and power using the Microwave Assisted Extraction (MAE) method on the characteristics of bougainvillea flower extract, including yield, total betayanin, color intensity ( a*, b*), and antioxidant capacity. The study used a factorial Group Random Design (RAK) with two factors: time (3, 5, 7 minutes) and power (100, 300 watts). The results showed that the combination of time and power had a very pronounced effect (P<0.01) on all parameters. The best treatment was obtained at 5 minutes and a power of 100 watts, with a yield of 56.26±0,98%, total betasianine 20.56±0,24 mg/100g, color intensity a* 30.31±0,11; b* 16.06 ± 0,17, and antioxidant capacity of 495.27± 2,69 mg GAE/100g. The MAE method has been proven to be effective in producing high-quality bougainvillea flower extract as a natural dye and antioxidant.
Brand Switching Konsumen Restoran Mie Pedas Di Kecamatan Denpasar Barat Wijaya, Putu Teddy Bagas; Yoga, I Wayan Gede Sedana; Wiranatha , Anak Agung Putu Agung Suryawan; 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.p05

Abstract

Spicy noodle restaurants succeeded in capturing consumer attention by offering uniquely flavored noodles distinctive. The objective of this study are to identify the characteristics of consumers of spicy noodle, to analyze brand switching behavior in the spicy noodle market from the present time up until the fifth year, and to determine the long-term market share equilibrium of various spicy noodle brands in the West Denpasar District. The method employed is the Markov Chain analysis, processed using Microsoft Excel 2021. The sample size was determined using the Cochran formula, resulting in 100 respondents. The findings indicate that the majority of respondents who consume spicy noodle products are female, predominantly aged between 21–25 years. Approximately 54% of respondents are students with monthly expenditure on food ranges between IDR 100,000 and IDR 999,000, with an average consumption frequency of 2–3 times per month. In the first year (2025), the market share of spicy noodle brands was distributed as follows: Mie Kober (19%), Mie Gacoan (49%), and Wizzmie (32%). In the second year (2026), Mie Kober and Mie Gacoan experienced a decline in market share to 16.72% and 44.31% respectively, while Wizzmie saw an increase to 38.97%. In the third year and subsequent periods, fluctuations in market share occurred across all brands, in which the market shares in the fifth year (2029) are Mie Kober (14.83%), Mie Gacoan (41.82%) and Wizzmie (43.36%). The market shares are projected to stabilize by the 11th year, with Mie Kober at 14.67%, Mie Gacoan at 41.69%, and Wizzmie at 43.65%
Vol 13 No 3 September 2025 JRMA, Admin
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

Abstract

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