cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Gusti Ayu Lani Triani
Contact Email
lanitriani@unud.ac.id
Phone
-
Journal Mail Official
jrma@unud.ac.id
Editorial Address
PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia
Location
Kota denpasar,
Bali
INDONESIA
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
 2   3   4   5   6 
Analisis Produktivitas Produksi Body Scrub Di PT. XYZ Tinambunan, Nurcahaya; Yoga, I Wayan Gede Sedana; Arnata, I Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
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.i04.p14

Abstract

Productivity is an important indicator in assessing the efficiency and competitiveness of a company. PT XYZ, a SPA product production company established in 2000, experienced an annual decrease in productivity ranging from 1% to 5% during the 2019-2024 period. This decline is influenced by a variety of factors, with the increasing number of defective products being the main causative factor. This study aims to measure the productivity level of body scrub production, identify the causes of low productivity index, and provide recommendations for strategies to increase productivity. The Production, Organization, Sales, Product, Arbeiter, Capital (POSPAC) method is used to measure productivity levels; Fishbone diagrams to analyze the causes of the decline; and the Analytic Hierarchy Process (AHP) to determine the best solution. The results of the analysis show that the elements of production, sales, products, and capital experienced a significant decline during 2020–2024, with the highest decline in 2024 of 5.32%. The main factors that cause this include: high employee absenteeism, raw material inconsistency, broken machinery, less strict QC system, weak safety stock management. The recommended strategies include the implementation of incentive and monitoring systems, preventive maintenance, layered QC, standardization of material composition and moisture level analysis, as well as the formation of a Quality Assurance (QA)team.
Rekayasa Proses Ekstraksi Nira Tebu (Saccaharum officinarum L.) Menggunakan Enzim Selulase Dan Xilanase Rusdianto, Andree Setiawan; Wardani , Herlina Rima
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
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.i04.p12

Abstract

Sugarcane (Saccharum officinarum L.) is a seasonal crop processed into white crystal sugar. The juice extraction process is carried out by milling the sugarcane, during which the plant cells are easily ruptured to maximize juice release. This process takes place in a diffuser carriage equipped with 12 trays, serving as extraction chambers between the juice and the crushed bagasse. Enzyme addition is applied to degrade Structural components of the cell wall, thereby accelerating juice release. This study aimed to investigate the effect of extraction time and enzyme type on the yield and characteristics of sugarcane juice, as well as to determine the optimal combination of these factors to produce juice with favorable properties, including yield, pH, brix, pol, viscosity, juice color, and purity (HK). The best treatment was determined using the De Garmo method, while data were analyzed using ANOVA and DMRT at a 95% confidence level. Observed parameters included juice yield, pH, brix, pol, viscosity, color, and HK. Results showed that extraction time and enzyme type significantly affected pH, brix, pol, viscosity, and color attributes (L*, a*, b*, chroma, hue), but had no significant effect on juice yield and HK. The best treatment (A1X1), involving cellulase addition for 10 minutes, yielded 72.13% juice, 9.29% pol, 12.68% brix, and 73.27% HK. This treatment was proven effective in enhancing sugarcane juice extraction.
Inovasi Permen Herbal Sebagai Alternatif Pangan Fungsional Peningkat Nafsu Makan Anak Nuriyana, Laha; Hidayat, Khoirul; Firmansyah, R. Arief
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
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.i04.p11

Abstract

Loss of appetite is a common problem in children. This loss of appetite can lead to health and developmental problems. Loss of appetite is often attributed to internal factors, such as worm infections. Parents often try to increase appetite through vitamins, pharmacological medications, and traditional medicine. However, many children refuse to consume traditional medicines because they have a bitter and unappealing taste. One innovation to encourage children to consume herbal medicine is to process it into candy. This candy is made from spices such as Javanese ginger and roselle. This candy contains curcumin and anthocyanins, which can increase children's appetite. This research aims to develop the best formulation for Javanese ginger herbal candy, using roselle flowers as an additional ingredient, to produce a pink color that children love. The resulting pink color will attract children's attention to consume Javanese ginger candy. This research design used a Completely Randomized Design (CRD) model with variations in the addition of curcuma extract concentrations (6, 8, 10, 10 g) and rosella extract (2, 3, 4, 5 g). The resulting candy was then tested, including water content testing, flavonoid testing, antioxidant testing, solubility testing, curcumin content testing, and pH testing. The addition of curcuma extract and rosella flower extract had a significant effect on water content, antioxidant activity, pH, and curcumin content. The best treatment was treatment F3 with the addition of 10 g of curcuma extract and 4 g of rosella flower extract. The results of the curcumin content test for herbal candy with curcuma extract and rosella flower extract were classified as very low at 0.0020%. This figure is very small in meeting the curcumin levels in children, so it is not effective in increasing children's appetite.
Karakteristik Minyak Atsiri dari Limbah Kulit Jeruk Keprok (Citrus reticulata) Utami, Dwi Retnaningtyas; Prayitno, Sutrisno Adi; Hasanah, Khomarul Maulidatul
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
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.i04.p10

Abstract

In this study, the selection of water and steam distillation method to extract orange peel essential oil was motivated by concerns about environmentally unfriendly extraction methods. The physical and chemical characteristics of orange peel essential oil were analyzed to assess its potential as a sustainable resource. The extraction process was optimized, and the ideal condition determined was 3 hours of extraction time at 80°C. Analysis of orange peel essential oil produced a colorless essential oil with L* values ​​of 88.80; a* -2.70 and b* -13.02 with a specific gravity of 0.849, a refractive index of 1.474, solubility in 90% ethanol is 1:1 (clear), acid value of 1.82 g/mL and ester value of 10.37 g/mL. Sensory evaluation was carried out with odor and appearance (visual) attributes. It has a distinctive aodor of fresh and sweet citrus fruit with a consistency that is not thick. These findings have significant implications that orange peel essential oil can be used in various industrial processes to produce other valuable products. Keywords: Evaluation sensory; Essential oil extraction; Agricultural waste; Volatile compounds; Physicochemical properties
Analisis Pengendalian Persediaan Bahan Baku Pada Usaha Makanan Beku Dengan Menggunakan Metode EOQ (Economic Order Quantity) Studi Kasus Di Pt. Tanabe Food Robbani, Syifa; Suparman, Suparman; Widyaningtyas, Shinta; Sam, Roisatun Nisa Firdausiyah Abdur Rouf; Ramadhani, Griselda Happy
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
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.i04.p08

Abstract

One of the problems faced by business actors of PT Tanabe Food (Frozen Food) is the imbalance of good and proper raw material inventory. This study aims to analysis the raw material inventory process be adapted to the market's needs to minimize production costs and raw material inventory. This research uses the Economic Order Quantity (EOQ) method. Techniques in collecting data during this research are interviews, observation, and documentation. The results obtained in the research at PT Tanabe Food in using the EOQ method are the use of raw materials per period of 56,952.5 kg, the frequency of purchases is 12-13 times, the safety stock is 430.3 kg, the reorder point is 860.6 kg, and the total cost of raw material inventory is Rp. 5,356,168, while in the calculation, according to company policy is the use of raw materials per period of 61,964 kg, the frequency of purchases is 96 times, there is no safety stock, there are uncertain goods at the reorder point, and the total cost of raw material inventory is Rp. 87,281,408. The results show that the calculation of the EOQ method is more profitable than the company's existing calculations.
Vol 13 No 4 Desember 2025 JRMA, Admin
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

-
Produksi Virgin Coconut Oil Menggunakan Enzim Kasar Dari Getah Biduri (Calotropis gigantea) Putra, I Gede Adi Darmaja; Antara, Nyoman Semadi; Suwariani , Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p01

Abstract

One-of-the-most-popular-and high-value-coconut products is Virgin-Coconut-Oil (VCO). VCO products can be produced by adding proteolytic-enzymes-to optimize the release of oil from coconut milk cream. The-purpose-of this study-was to determine-the-effect of the-concentration of crude enzymes of biduri sap and incubation temperature on the properties of the-resulting VCO. Theexperimental design of this study was a two-factorial randomized group design (RAK). The concentration of enzymes as the first factor consists of four levels: 0%, 0.15%, 20%, and 0.25%, and the incubation temperature as the second factor consists of three levels: 35 oC, 40 oC, and 45 oC. The results showed that the treatment of enzyme concentration and incubation temperature had an effect on yield and water content, while (%ALB) only affected the treatment of incubation temperature and the interaction of these two factors in all treatments showed no effect. This treatment provides the best VCO characteristics at an enzyme concentration of 0.25 °C and an incubation temperature of 40 °C, with the highest yield of 42.65%, moisture content of 0.045%, %ALB 0.026%, colorless (clear), distinctive aroma of coconut oil and, the taste is quite typical of coconut oil. The resulting VCO has a very high quality because it has a higher treatment value than the SNI 7381: 2008 standard value.
Karakteristik Kompos Dari Limbah Kulit Buah Pada CV. Mahajaya Sangkara, Bali Food Industry Dengan Perlakuan Konsentrasi Effective Microorganism 4 (EM4) Puspaningrum, Ade; Triani, I Gusti Ayu Lani; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p02

Abstract

Fruit skin waste still contains many organic compounds that can be processed into environmentally friendly, useful, and value added products, one of which is compost. The addition of EM4 bioactivator to composting can affect composting time faster than natural composting. This study aims to determine the effect of EM4 concentration treatment on the characteristics of compost from fruit skin and determine thebest compost characteristics with the addition of EM4 according to SNI 19-7030-2004. The experimental design used wasia Group Randomized Design with EM4 concentration as a treatment consisting of five levels namel 0%, 25%, 50%, 75%, 100%. The treatment was grouped into 3 groups based on the time of its implementation so that 15 experimental units were obtained. The obtained are analyzed-for-variance and-if the treatment affects the observed variables, it is continued with the Honest Real Different Test (BNJ). The results showed that the addition of EM4 bioactivator had a very real effect on the temperature, pH, color, and yield of compost but had no effect on the organic matter content of compost. The best treatment that produces characteristics according to SNI 19-7030-2004 is the addition of EM4 bioactivator by 75% which produces compost with compost temperature characteristics of 32.22±0.07oC, compost pH 7.23±0.06, compost color L* 3.67±0.58, a* 0.33±0.58, b* 2.67±0.58, organic matter content 28.68±7.14%, and yield 51.11±0.96%.
Strategi Pengembangan Produk Jajanan Tradisional Klepon Di Klepon Legend Gianyar Wardana, Gede Wahyu; Yuarini, Dewa Ayu Anom; Sadyasmara , Cok Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p03

Abstract

In 2022-2023 Klepon Legend experienced a 15% decrease in sales. Based on interviews with business owners, one of the factors affecting this decline in sales is because there are competitors who offer similar products from Klepon Gianyar 1980 and also Klepon Gianyar Dayu Niang Eka. The purpose of this study is to determine the quality attributes of klepon products, determine the level of importance and consumer satisfaction, and formulate product development strategies at Klepon Legend. The analysis method used in the research is Quality Function Deployment (QFD) and the variables used are the quality attributes of klepon products, namely color, aroma, taste, texture, shape, size, portion. Based on QFD analysis, the product quality attribute with the highest importance value is the flavor attribute for attributes that get the highest satisfaction value is the menu portion and size. The product development strategy that can be recommended based on the characteristics of the respondents is that Klepon Legend can innovate klepon dough by adding flavor and aroma variants such as matcha, taro, red velvet and chocolate.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Layanan Pada Kedai Kadieu Di Kabupaten Badung Bali Musmi, Nurhayati; Wiranatha, Anak Agung Putu Agung Suryawan; Yoga, I Wayan Gede Sedana
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): 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.2024.v12.i02.p04

Abstract

As a culinary company that has recently faced very tight competition, Kedai Kadieu has to decide how best to face its competitors. The aim of this research is to identify product and service quality attributes that are considered important by consumers, to find out the main priority attributes for improvement for consumer satisfaction. Apart from that, and knowing the level of consumer satisfaction with these attributes. The methods used are the IPA method and the CSI method. The technique for collecting data is using purposive sampling. The results of the research show that the attributes of drink consistency for each serving and suitability of food prices to portions and food quality are product quality attributes that are considered very important by Kedai Kadieu customers, the quality of service that is considered very important includes the cleanlines and tidines of the place, the patient attributes and calmness of employees in serving consumers, and the customer comfort attributes while at Kedai Kadieu. The priority attributes for improvement in product quality are the taste of food and consistency of food at each serving, while in service quality is speed in service and presentation. The CSI results show that all product and service attributes are considered very important by consumers with an MIS value greater than 4.20 and a consumer satisfaction level value of 84% in the very satisfied product quality category and 83.1% with a very satisfied category on service quality.

Page 5 of 6 | Total Record : 60

 2   3   4   5   6 

Filter by Year

2024 2025


Reset
Filter By Issues
All Issue Vol 13 No 4 (2025): Desember Vol 13 No 3 (2025): September Vol 13 No 2 (2025): Juni Vol 12 No 2 (2024): Juni