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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 101 Documents
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Karakteristik Komposit Biotermoplastik Berbasis Pati Termoplastis/ Glukomanan Termoplastis/Poli Asam Laktat Dalam Variasi Jenis dan Konsentrasi Filler Siringo-Ringo , Putri Agnesia; Harsojuwono, Bambang Admadi; Suwariani, Ni Putu; Hartiati, Amna; Hartiati, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p05

Abstract

Biothermoplastic composites are eco-friendly materials that degrade more quickly. These composites are a mixture of biologically-based polymers that melt when heated and solidify when cooled, making them a potential solution for sustainable packaging materials. This study aims to determine the effect of various types and concentrations of fillers on the characteristics of biothermoplastic composites, as well as to identify the combination of filler type and concentration that produces the best characteristics in thermoplastic starch/thermoplastic glucomannan/polylactic acid (TPS/TPG/PLA) composites. The research used a Completely Randomized Design (CRD) factorial with the first factor being the type of filler (J), namely ZnO, Clay, and CaCO₃, while the second factor was the filler concentration (K), which was 5%, 7.5%, and 10% of the matrix material. Therefore, there were 9 treatment combinations, each repeated twice. The variables observed in this study were tensile strength, elongation at break, elasticity (Young's modulus), swelling, density, melting point, and biodegradation time. The data obtained were analyzed using variance analysis and followed by the Honest Significant Difference (HSD) test. The results showed that the type and concentration of filler had a significant influence on tensile strength, elongation at break, elasticity, swelling, density, melting point, and biodegradation time. The best biothermoplastic composite was obtained using 10% clay filler, with a tensile strength of 41.88 MPa, elongation at break of 0.68%, elasticity of 6.16 GPa, swelling of 0.48%, density of 1.01 g/cm³, a melting point of 170.05°C, and a biodegradation time of 24.5 days. The characteristics of the TPS/TPG/PLA biothermoplastic composite mostly meet SNI and international standards, except for elongation at break.
Karakteristik Body Scrub Pada Variasi Perbandingan Ekstrak Kulit Buah Kakao dan Ekstrak Kulit Lemon Serta Waktu Pengadukan Machtum, Rahiqi; Putra, Gusti Putu Ganda; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p06

Abstract

A body scrub is a treatment that coats the entire surface of the body's skin. The composition of raw materials and stirring time in the body scrub manufacturing process will affect the characteristics of the product. This ponder points to decide the impact of the proportion of cocoa natural product peel extricate and lemon peel extricate and mixing time on the characteristics of the bodyscrub and decide the proportion of cocoa natural product peel extricate: lemon peel extricate and certain mixing time to deliver the leading body clean. The experimental design utilized in this consider could be a two-factor factorial RBD (Randomized Block Design) gathered by time of fabricate. The primary calculate is the proportion of additional cocoa natural product peel and lemon extricate with a proportion of 3 levels, to be specific (1:1), (2:1), (3:1). The moment calculate is blending time which comprises of 3 levels, to be specific 15, 20, and 25 minutes. Information were analyzed by investigation of fluctuation and proceeded with Duncan's test. The factors watched in this consider were dampness substance, pH, viscosity, spreadability, separation ratio, antioxidant activity, and organoleptics. The comes about appeared that the proportion of cocoa case extricate and lemon extricate and mixing time had an awfully critical impact on moisture content, spreadability, viscosity, aroma organoleptic, color organoleptic, and texture organoleptic. The interaction had a really critical impact on antioxidant action. From the effectiveness index test, it was obtained that the treatment of the ratio of cocoa pod extract and lemon extract (1:1) and mixing time of 15 minutes was the leading treatment to deliver a body clean with the characteristics of the water substance esteem of 33.73%, pH 7, viscosity 27,950 cp, spreadability 6.28 cm, separation ratio = 1, antioxidant activity 118. 28 mg/ml, organoleptic aroma 5.75 (mildly liked-liked),
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Jasa Pengiriman Wine Pada PT. PW Prasetyo, Christian Febry; Satriawan, I Ketut; Sadyasmara , Cokorda Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p07

Abstract

The purpose of this study was to determine the product and service attributes that are considered important by consumers, calculate the level of importance and performance to meet consumer satisfaction, and analyze the attributes that are prioritized to be improved based on the level of importance and consumer satisfaction at PT. PW. The study used a survey method and data analysis with the Importance Performance Analysis (IPA) method. The data obtained in the study came from distributing questionnaires to 38 respondents who were customers of PT. PW. The results showed that all product and service attributes were considered very important by consumers. The average value of the level of importance of product attributes was 3.71 (very important) and service attributes were 3.79 (very important). Overall, the average value of the product satisfaction level was 83.85% and the level of service satisfaction was 81.75%. Analysis of attributes that are the main priority to be improved on product attributes, namely wine color, wine volume size, wine benefits and quality of wine raw materials while for service quality which is the main priority is improved on wine product marketing attributes and wine product offering attributes.
Karakteristik Sampo Berbasis Kulit Buah Nanas (Ananas comosus) Dan Ekstrak Seledri (Apium graveolens) Hairiyah, Nina; Lestari, Ema; Sa’diah, Sa’diah
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p08

Abstract

Pineapple skin is a waste from pineapple production which contains bromelain and flavonoid enzymes, however, its utilization is not optimal. This content has the potential to be used in shampoo preparations as an antifungal as well as an alternative solution for diverting the use of chemicals in shampoo. The shampoo preparation is added with celery extract which contains flavonoids so it is safe to be combined. This study aims to analyze the quality and level of panelists' preference for shampoo based on pineapple peel and celery extract. The research method used was starting from the preparation of materials to the manufacture of shampoo products and then testing the quality of the shampoo, namely homogeneity test, foam height test, viscosity test, pH test, density test, water content test, and antifungal activity test. Data processing on panelist liking levels uses analysis of variance. The test results of the entire sample were homogeneous, the average foam height of the entire sample was 3.83 cm, the highest viscosity was added to 7.5% coconut oil and 2.5% olive oil. Meanwhile, the highest pH value, density, and water content were added with 2.5% coconut oil and 7.5% olive oil. All samples had a positive response to antifungal activity, with the most preferred formulation being the addition of 5% coconut oil and olive oil, respectively. Analysis of variance showed that the base of pineapple peel and celery extract with the addition of coconut oil and olive oil had a significant effect on the parameters of shampoo preference
Perbandingan Metode Ekstraksi Konvensional, Pengepresan, Dan Enzimatis Terhadap Kualitas Minyak Buah Merah (Pandanus conoidues) Yikwa , Noflin; Supriyanto, Supriyanto; Hidayati, Darimiyya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p09

Abstract

Red fruit (Pandanus conoideus) is native to Papua. The fat content in red fruits varies, ranging from 11.2-30.7% (bk). The oil of red fruit comprises unsaturated fatty acids, especially oleic acid, linoleic, linoleic and palmitoleic acid, as well as various minor active components which include α-carotene, β-carotene, β-cryptosantine, α-tocopherol and phenolic acid Red fruit oil is also proven to be efficacious for health. The purpose of this study is to determine the influence of different extraction methods on the characteristics of red fruit oil. The design of this study uses a randomized design complete with the treatment of the ecclesiastical method. The extraction methods used are conventional, pressing and enzymatic. The study measured parameters such as analysis of yield, specific gravity, brightness and antioxidants. The results of the study showed that there was an influence of extraction method on the characteristics of red fruit oil. Employing the enzymatic extraction technique produced the best oil with a yield of 17.80%, a specific gravity of 0.76 g/mL, a brightness value of 20.37 and an antioxidant % of 26.05%
Perencanaan Produksi Agregat Telur Asin Kelompok Wanita Tani (KWT) Kenanga Kuningan Jawa Barat Salam, Jaenal Gopur Asmanul; Kartika, Kartika; Nuraeni, Riani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p10

Abstract

The purpose of this study is to forecast demand for salted eggs for the Kenanga Women Farmers Group (KWT) for the next 6 months and a comparison of the level strategy and chase strategy in aggregat planning that can minimize production cost of the Kenanga Women Farmers Group (KWT). The data used in this research is by looking at the historical data of the Kenanga Women Farmer Group (KWT) salted eggs and information related to the research objectives. The data analysis technique is by making a demand forecast using the moving average and exponential smoothing method. Then the forecasting results that have the smallest error rate are used to make aggregate planning using the strategy level method and the chase strategy. The result showed that the production cost of Kenanga Womens Farmers Group (KWT) with the chase strategy method was smaller than the level strategy method, where the production cost with the chase strategy method was Rp. 17.959.950. Weanwhile, the level strategy method is Rp.17.961.817,5. So that the chase strategy method is very suitable to be applied at Kenanga Women Farmer Group (KWT) in minimizing production costs.
Perancangan Desain Kemasan Peyek Kacang Umkm Dapur Kriyuk Menggunakan Metode Kansei Engineering Setiawati, Ni Luh Putu Lilis Sinta; Dewi, Desak Ayu Sista; Ariasih, Ni Wayan Devi; Pangestu, M. Aditya; Lestari, Ni Wayan Amanda Febry
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p11

Abstract

The simplicity of packaging used by small and medium-sized enterprises (SMEs) can affect the low sales of a product. One such product experiencing this issue is the peanut chips product from the SME Dapur Kriyuk. Therefore, redesigning the packaging can be an alternative solution to increase sales. This study aims to determine a packaging design concept that aligns with consumer preferences. The method used was Kansei engineering through a survey involving 114 respondents, which resulted in 50 Kansei words. The survey results showed that 81.58% of respondents indicated the need to improve the current packaging. The grouping of 50 Kansei words produced 14 Kansei word attributes. These attributes were then analyzed to determine their importance and understand the priority of the packaging attributes. Based on factor analysis, five factors were identified representing the 14 Kansei word attributes: product aesthetics, packaging functionality, product information, sustainability and hygiene, and price information. These factors then served as a reference in designing two alternative packaging designs. The designs were further evaluated based on consumer preferences through a survey of 82 respondents. The results of the study showed that the weight score of Design A had a higher Kansei word attribute match score compared to Design B. Design A had a score of 4.39, while Design B had a score of 4.14, making Design A the selected alternative design. Design A uses a combination of environmentally friendly packaging colors, and the standing pouch packaging without a window creates consumer curiosity about the product contents, which is expected to encourage purchase decisions.
Vol 12 No 4 Desember 2024 JRMA, Admin
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
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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Penentuan Umur Simpan Produk Whitening Mask Powder Dengan Metode Accelerated Shelflife Testing Model Labuza Saragih, Theofilus Bezaliel Febrian; Anggreni, Anak Agung Made Dewi; Suwariani , Ni Putu
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 | DOI: 10.24843/JRMA.2025.v13.i01.p01

Abstract

Shelf life is the time when the product is packaged or produced to when the product is still safe to use. This research aims to determine the characteristics of water sorption isotherms of whitening mask powder products and to determine the shelf life of whitening mask powder products. The implementation of research in determining shelf life was determined through 2 stages, namely determining the characteristics of water sorption isotherms and determining the estimated shelf life with the Accelerated Shelf Life Testing method of the Labuza Model. The parameters used in the calculation of the Labuza Model are equilibrium moisture content (me), initial moisture content (mi), critical moisture content (mc), water vapor permeability (k/x), packaging cross-sectional area (A), product weight, saturated vapor pressure (Po), curve slope (b). The results showed that the characteristics of the water sorption isotherm curve of whitening mask powder products are Type II or sigmoid and the shelf life of whitening mask powder products, namely products packaged as much as 100g using polypropylene packaging with a thickness of 0,03 mm and a cross-sectional area of 13 cm x 9,5 cm, get an shelf life of 63,27 days (2,1 months) at 28oC and RH 75 %, while for products packaged 100 g using polyethylene packaging with a thickness of 0,13 mm and a cross-sectional area of 13cm x 9,5 cm, get an shelf life of 275 days (9,16 months) at 28oC and RH 75 %..
Penentuan Umur Simpan Black Sesame Body Scrub Powder Dengan Metode Accelerated Shelf Life Testing Model Labuza Silaen, Thesalonika Racheltauli Putri; Anggreni, Anak Agung Made Dewi; Wartini, Ni Made
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 | DOI: 10.24843/JRMA.2025.v13.i01.p02

Abstract

Shelf life is an important aspect and requirement in the production of a product. Until now, the shelf life of black sesame body scrub powder products is still unknown. This study aims to determine the sorption isotherm characteristics of water and the shelf life of black sesame body scrub powder using the Accelerated Shelf Life Testing Model Labuza method. This research was conducted in two stages, namely analysis of water sorption isotherm characteristics and estimation of shelf life. The results showed that the water sorption isotherm characteristics of black sesame body scrub powder were sigmoid (type II) and the shelf life of the product at 28oC, 75% humidity, in polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.064 m2, with a sample weight of 1000 g was 19.65 months or 1.6 years while with polyethylene packaging of 0.13 mm thickness, cross-sectional area of 0.0234 m2, with a sample weight of 100 g was 5.37 months or 0.4 years.

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