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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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Formulasi Edible Film Berbasis Pati Biji Durian Dengan Penambahan Vco (Virgin Coconut Oil) dan CMC (CARBOXYMETHYL CELLULOSE) Menggunakan Desain Eksperimen Faktorial 2k Adam, Budiyanto; Kasim, Rahmiyati; Ahmad, Lisna
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.p05

Abstract

Innovation of edible film made from durian seed starch is done in addition to the price is affordable, easy to obtain and contains amylose by 26.6% so that it can form a film. The purpose of this study was to determine the best formula of durian seed starch-based edible film with a combination of VCO and CMC on the characteristics of durian seed starch edible film. This study used a 2k factorial experimental design consisting of 3 factors of durian seed starch concentration with a range of 1 - 10% (w/v), VCO 0.3 - 1.5% (v/v) and CMC 0.1 - 1% (w/v), while water vapor permeability, absorption and film thickness as response variables. The results stated that the relationship between all independent variables (starch, VCO, and CMC) can be described in the form of a linear model (P < 0.05). The concentration of durian seed starch interacted with CMC only affected the film thickness. The concentration of VCO showed a positive influence on the decrease of water vapor permeability and absorption water.
Karakteristik Yoghurt Berdasarkan Variasi Penambahan Konsentrasi Pati Jagung Saman, Widya Rahmawaty; Ahmad, Lisna; Harun , Fahri Rahmawati
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.p06

Abstract

Corn yoghurt is one of the yoghurt innovations made from corn starch, processed by a method similar to yoghurt making in general. This study used a completely randomised design (CRD) with one variable, namely the concentration of corn starch added. Each treatment was repeated three times and there were three treatments and one control. Yoghurt with 15% corn starch added showed the highest pH value and sweetness level. Total Dissolved Solids (TPT) was also highest in symbiotic yoghurt with 15% corn starch added. Organoleptic assessment which included taste, colour, texture, and aroma showed that yoghurt with the addition of 10% corn starch had the highest values for taste and texture. The colour of yoghurt from each treatment was almost uniform, while for aroma, panelists preferred yoghurt without added corn starch.
Preferensi Konsumen Tentang Kualitas Produk dan Layanan di Kafe Tematik (Studi Kasus di Bangkalan) Fadilah, Nur; Firmansyah, Raden Arief; Maflahah, Iffan
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.p07

Abstract

One of the causes of the increasing number of café is the viral 3F phenomenon. This condition increases competition between other cafés. Assessment of customer satisfaction could be an effort to design a marketing strategy to ensure business sustainability. This study aims to determine customer satisfaction and the importance of customer parameters regarding product and service quality, particularly theme café cases. Data was collected by questionnaire using nonprobability sampling and purposive sampling. Data was analyzed to assess customer satisfaction using the CSI method, the priority attributes were determined by the PGCV method, and IPA assessed the determination of the most priority attribute. The CSI result showed customer satisfaction on level satisfy. In detail, CSI for product attributes was 72.73% in population A and 73.71% in B. Meanwhile, for service quality, CSI at populations A and B was 77.84% and 78.41%, respectively. A total of 5 of the most priority attributes were to be enhanced based on PGCV and IPA results. For product quality, i.e., conformity between food quality and price (P4), conformity between food price and portion (P5) and conformity between food price and taste (P6). Meanwhile, the most prioritized improvement was the cleanliness and neatness of the café (S4) and order response time (S18).
Optimasi Formula Pewarna Alami Berbasis Buah Naga Merah (Hylocereus polyrhizus) Afkir Hasil Foam-Mat Drying Dengan Metode Simplex Lattice Design (SLD) Wiyono, Andi Eko; Amilia, Winda; Herlina, Herlina; Setiawan, Andrew; Aghata, Ola Riska Aprilia Intan; Savitri, Dewi Ayu
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.p08

Abstract

Inferior red dragon fruit has the potential as a source of natural dye. This research aimed to examined the quality of natural dye powder as a referenced for optimization. To optimized the formula for natural dye powder based on rejected dragon fruit, and to examined the physical and chemical quality of natural dye powder at the optimum formula. The varied ingredients in this research were ascorbic acid and tween 80. The upper and lower limits of use of both ingredients were 3% and 1% for ascorbic acid, as well as 1% and 0.5% for tween 80. The method used laboratory experimental method and quantitative analysis data. The experimental design used in this research was an experiment with the application of the simplex lattice design (SLD) method, so that several formulas were obtained based on the variation of two factors. Results of the observation data were inputted into the Design-Expert version 13 application so that a regression equation is obtained to determine the optimum formula. All data were presented in tables and graphs and analyzed descriptively. The results showed that F5 (ascorbic acid 3%: tween 80 0.5%) was the optimum formula because it had the highest desirability of 0.998 with a water content of 2.15%; total dissolved solids 9.66%; pH 3.766; L 53.71, a 14.20; b 7.39; dissolved time 61.33 seconds; Chroma 16,00; Hue 27.33ᵒ (red), and anthocyanin content 3,37 mg/mL. On exposure to the sun, outdoor and indoor experienced the highest degradation, namely 30.48% and 0.93%, respectively.
Analisis Faktor Yang Mempengaruhi Perilaku Konsumen Dalam Keputusan Pembelian Produk Kopi Neo Coffee di Kota Denpasar Fatahillah, Mufidah Riska; Hartiati, Amna; Suhendra, Lutfi
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.p09

Abstract

The purpose of this research is to determine the factors that influence consumer behavior in making decisions to purchase of kopi Neo Coffee in Denpasar City and this study aims to determine the variables that influence the decision to purchase Kopi Neo Coffee in Denpasar City. The data collection used in this research involved distributing 100 questinnaires to responden in Denpasar City, the validity and reliability test were carried out on respondents in Badung Regency. The data analysis used in this research is quantitative descriptive analysis, multiple linier regression analysis, hypothesis test (T test and F test) and coefficient of determination using SPSS Version 21. The results of the regression test show that cultural, social, personal, and psychological factors have a positive and significant influence on consumer behavior in purchasing decisions. Analysis of consumer behavior factors regarding purchasing decisions about Kopi Neo Coffee products in Denpasar City has a level of influence on purchasing decisions of 77,1%. Which means that the variable analysis of consumer behavior factor on purchasing decisions has a large enough influence.
Karakteristik Sabun Padat Pada Perlakuan Penambahan Penstabil Tween 80 Viani, Sofia Charlotie; Putranti, Jessica Ayuningtyas; Jelau, Kaprianto
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.p10

Abstract

The research conducted sought to determine the impact of the addition and amount of tween 80 to obtain the best solid soap characteristics. This research is a one-factor experimental study, namely the percentage of tween 80 addition (0%, 0.25%, 0.5%, 0.75%, and 1%). The results showed that the addition of tween 80 had a significant effect on the hardness, pH, foam, moisture, firmness, brightness (L*), and yellowness (b*) of solid soap, but had no significant effect on redness (a*) and foam stability. Increasing the level of tween in the mixture will cause the moisture of the foam to increase, resulting in a firmer, higher pH, brighter and more yellow color intensity. The conclusion based on the data encountered by the author is that the solid soap added with tween 80 as much as 0.75% has the best characteristics, referring to the physicochemical data which shows the results of foam with a pH of 10.45 ± 0.49, foam stability of 85.67 ± 3.30, texture of 22.38 ± 0.70, level of brightness (L*) 86.35 ± 0.354, level of redness (a*) 0.95 ± 0.636, and level of yellowness (b*) 2.7 ± 0.141. As for the organoleptic test (scoring and hedonic), panelists prefer soap with the treatment of adding 1% tween 80 showing the highest value, namely the foam is rated 4.75 ± 0.44, the stickiness is 4.45 ± 0.89, the humidity is 4.45 ± 0.69, and the overall acceptance is 5.95 ± 0.83.
Karakteristik Sensori dan Warna Sate Lilit Ayam Dengan Perlakuan Penambahan Gula Kelapa Shaskara, I Made Ananda Merta; Mertayasa, I Made; Wrasiati, Luh 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.p11

Abstract

Satay lilit is a traditional Balinese food that is popular with locals and tourists alike. Satay Lilit is usually made from chicken, beef and pork. Almost all traditional restaurants serve satay lilit as their mainstay menu. The processing of satay lilit is quite complicated with complete spices so that the serving process often takes a long time. Frozen sate lilit, satay lilit that has been cooked, vacuum-packed and frozen, is now being introduced. The shelf life of this satay is relatively long at around 2-3 months. The treatment in this study was the addition of coconut sugar 0%, 5%, 7.5%, 10%, 12.5%, and 15% of the satay dough used. This study aims to determine the effect of coconut sugar addition on the sensory and color characteristics of satay lilit. The second objective was to determine the amount of added sugar to get the best characteristics of satay lilit. The results showed that all treatments of coconut sugar addition had a significant effect on the sensory and color characteristics of satay lilit. The more sugar added, the darker and redder the satay color. The best characteristic of the satay lilit was the addition of 10 percent coconut sugar. This satay lilit has taste characteristics with an average value of 4.6 (slightly sweet to sweet), texture with an average value of 4.45 (normal to slightly hard), overall acceptance with a value of 5.85 (somewhat like to like), then color intensity L of 54.45, a of 2.95 and b of 19.10.
Perencanaan Persediaan Bahan Baku Fresh Fruit Pada PT. XYX Unit Denpasar Simbolon, Agnes; 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.p12

Abstract

PT. XYZ is one company that has produced food for airlines. The production process will run if there is an inventory of raw materials to be used. The purpose of this research is to find out which types of fresh fruit raw materials have the highest demand, to know the planning and calculation of raw material supplies, to know the safety stock and reorder points for raw materials at PT. XYZ Unit Denpasar. Data collection methods in this research are literature studies, interviews, observations, field practice and data from companies in collecting primary and secondary data. The analytical tools used are SAP and Microsoft Excel applications using the Economic Order Quantity (EOQ) and Re Order Point (ROP) methods. By using this method, the raw material for fresh fruit is watermelon with optimal quantity results of 375 Kg for seven orders, pineapple fruit 443 Kg for nine orders, while papaya fruit 392 Kg for eight orders. Through the calculation of Safety Stock and Re Order Point, for fresh fruit raw materials that have the highest safety stock based on historical demand, namely papaya fruit has a Safety Stock of 139 and a Re Order Point of 161, pineapple has a Safety Stock of 129 and a Re Order Point of 155, and Watermelon has a Safety Stock of 74 and a Re Order Point of 94.
Studi Perubahan Warna dan Kekuatan Tarikan Eceng Gondok Hasil Pemutihan Menggunakan Hidrogen Peroksida Muktaridha, Muktaridha; Irhami , Irhami; Ali, Syurkarni
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.p13

Abstract

Water hyacinth is an aquatic plant often used as a craft product because it is attractive for its various positive properties but requires further handling, especially regarding its color. White is one of the most popular types, and the manufacturing process involves bleaching stages using chemical compounds such as hydrogen peroxide (H2O2). The use of H2O2 in the bleaching process still has consequences for the quality of the material, which becomes easily damaged, and the bleaching process, which involves the presence of sunlight or ultraviolet lamps, occurs more quickly. This research examines the relationship between the duration of soaking water hyacinth in H2O2 solution in the presence of direct light or in dark conditions on its color and tensile test strength. Based on the research results, the Hue, Saturation, and Value (HSV) color data increase the brightness based on saturation and value data. Tensile test capability testing carried out using the Universal Testing Machine (UTM) instrument showed that immersing water hyacinth in H2O2 for 4-8 minutes did not cause a significant change in tensile test capability, so it was still possible for various purposes as a raw material in the creative industry.
Vol 12 No 2 Juni 2024 JRMA, Admin
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

Abstract

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