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JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Published by Universitas Udayana
ISSN : -     EISSN : 2503488X     DOI : https://doi.org/10.24843/JRMA
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI adalah media publikasi ilmiah yang diterbitkan oleh Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian-Universitas Udayana, berisikan artikel hasil-hasil penelitian, ulasan (review), opini ilmiah oleh mahasiswa, dosen, praktisi, dan ahli di bidang rekayasa dan manajemen bidang keilmuan Teknologi Industri Pertanian dan keilmuan yang terkait lainnya.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 9 Documents
 1 
Search results for , issue "Vol 2 No 2 (2014): September" : 9 Documents clear
KARAKTERISTIK MINYAK ATSIRI DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb.) HASIL PERLAKUAN LAMA CURING DAN LAMA EKSTRAKSI I Wayan Putra Adiyasa; Ni Made Wartini; I W Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study were to 1) determine the influence of curing time and extraction time, on the rendement and characteristics of essential oil of pandan wangi leaves 2) get curing time and extraction time procses to produce the highest yield and the best characteristics essential oil of pandan wangi leaves and 3) determine the type and composition of compounds in the essential oil of pandan wangi leaves. This research used randomized block design with factorial pattern. The first factor (curing time) consists of 3 level namely without curing, the 2 and 4 days process time, the second factor (extraction time) consists of 3 level using the 2, 3, and 4 hours process time. Each treatment grouped into 3 groups based on the time implementation. Objective variables measured were yield, and composition profiles of compounds in essential oil of pandan wangi leaves. Subjective variabel measured were the preference of aroma and aroma strength of the essential oil of pandan wangi leaves. The best treatment was determined with effectiveness index. The results showed that the curing time and extraction times had significant effect on the rendement and characteristics of essential oil of pandan wangi leaves. The extraction time of 3 hours and material conditions of curing 4 days was right treatment to produce essential oil of pandan wangi leaves with the highest rendement and the best characteristics, namely rendement 1.983 %, the aroma preference of 5.2 (between like and really like) and aroma strength 6.4. essential oil of pandan wangi contain 36 kinds of compounds with 16 compounds were not identified. Constituent compounds consists of classes alkane (46,66%), alkene (31,22%), aldehid (11,13%), and not identified (10,89%).
KARAKTERISTIK TEH INSTAN BUNGA KAMBOJA SUDAMALA (Plumeria rubra) YANG DIPRODUKSI DENGAN TEKNIK KOKRISTALISASI Lianatus Sholeha; Ni Luh Putu Wrasiati; G.P Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study were to (1) determine the effect of saturated sugar and comparison with saturated sugar solution and the “Sudamala” frangipani extract on solution on the characteristics of instant tea “Sudamala” frangipani flower, and (2) to obtain additional saturated sugar and comparison of “Sudamala” frangipani flower extract with saturated sugar solution that have the best characteristics of instant tea “Sudamala” frangipani flower. This study used factorial completely randomized design. The first factor consists of the addition of saturated sugar: (cane sugar and palm sugar), the second factors were“Sudamala” frangipani extract comparison with saturated sugar solution consists of (3:10, 4:10, 5:10, and 6:10). The experiment was repeated 2 times. The extraction process is done by maceration method using a manufacturing process while cocristalisasi techniques. The observed variables are moisture content, ash content, total sugar, rehydration time, insoluble solids and organoleptic tests. Addition of saturated sugar affect the moisture content, ash content, total sugars, insoluble solids and rehydration time. The addition of “Sudamala” frangipani flower extract effect on moisture content and ash content , has no effect on total sugars, insoluble solids and rehydration time. The interaction between the treatment effect on water content, testing aroma, color, and overall acceptance has no effect on the moisture content, ash content, total sugars, insoluble solids, rehydration time and taste test. Addition of brown sugar and comparison “Sudamala” frangipani flower extract 3:10 with sugar solution that has the best characteristics of instant tea
KUNYIT ASAM AND SINOM BEVERAGES INHIBITION WITH ?-GLUCOSIDASE ENZYME ACTIVITY Ida Ayu Adi Widari; Sri Mulyani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Kunyit asam and sinom are the kinds of Indonesian traditional beverage, which have a potency to be developed as a source of antioxidant. The research was carried out to determine the antioxidant capacity of kunyit asam and sinom beverages and their inhibition activity against ?-glucosidase. Antioxidant capacity was analyzed using DPPH (1,1-diphenyl-2-picrylhydrazyl) method. Regression method was used to find out the correlation between the antioxidant capacity of the beverage and percentage of inhibited ?-glucosidase The result showed that antioxidant capacity of both beverages correlated significantly with the percentage of ?-glucosidase inhibition. Antioxidant capacity of kunyit asam beverage was 2.04 mg GAEAC/g (2,042 ppm) and its IC50 was about 146.48 ppm against the activity of ?-glucosidase. Sinom beverage had antioxidant capacity of 1.88 mg GAEAC/g (1,881 ppm) and its IC50 was 231.37 ppm. Keywords : kunyit asam, sinom, antioxidant, inhibition, and ?-glucosidase
Pengaruh Bagian Rebung dan Perlakuan Pendahuluan Terhadap Karakteristik Tepung dari Rebung Bambu Tabah (Gigantochloa nigrociliata BUSE – KURZ) Richard Howard Patty; Nyoman Semadi Antara; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The objective of this research was to know the effect of bamboo shoot parts and pre-treatment process on nutrition content and the color of flour from Tabah bamboo shoot. The laboratory scale experiments were designed by using randomized block design. Three parts of bamboo shoot (tip, middle, and lower parts) were processed in order produce to bamboo shoot flour by using two different pre-treatment processes, namely blanching and pickling process. The results of experiment show that interaction of the parts of bamboo shoot and pre-treatments used to process bamboo shoot to become flour affected the nutritions content of the bamboo shoot flour. Lower part of bamboo shoot and blanching pre-treatment process produce the best characteristics of bamboo shoot flour. The flour had the highest content of crude fiber (25.82%db) with the content of starch, protein and ash were 8.83%db, 23.97%db and 12.26%db, respectively. The flour showed bright color with the L value about 44.47 and the respective value of a and b were -12.76 and 49.36. The rendement of the process was 4.18%wb.
PEMANFAATAN LIMBAH CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO SEBAGAI BAHAN DASAR ASAM ASETAT DENGAN PROSES DISTILASI Anak Agung Sagung Mirah Mahadewi; G.Putu Ganda Putra; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims (1) to determine the effect of ratio between material and water solvent, and distillation time on the characteristics of acetic acid produced from the pulp liquid waste by product of fermented cocoa beans, and (2) to determine the ratio between material and water solvent, and distillation time which produces the most potential distillate that can be used as a basic ingredient to produce the best acetic acid. The experiments in this study were using a randomized block factorial design (RBFD) with 2 factors. The first factor was the ratio of material and water solvent (A) which consists of three levels, i.e. 1:1, 1:2, 1:3, and the second factor was the distillation time (B) which consists of three levels, i.e. 10, 20, 30 minutes. Research was carried out 2 times, therefore it was found 9 treatment combinations that were grouped into 18 experimental units. The treatment of ratio between material and water solvent affects the percentage yield of distillate, pH, total acid and acetic acid. The treatment of distillation time affects the percentage yield of distillate, pH, total acid and acetic acid. The interaction treatment A and B significantly affects the percentage yield of distillate, but it does not affect pH, total acid and acetic acid. The ratio between material and water solvent (1:1) with distillation time of 30 minutes is able to produce the most potential distillate that can be used as a basic ingredient to produce the highest percentage of distillate yield of 69.50%, pH 2.95, total acid 0.04 meq NaOH/g, and 0.22% acetic acid.
Inhibition Activity of Basil Leaf Extract on The Growth of Eschericia coli, Salmonela typhi and Listeria monocytogenes Ida Ayu Ary Widnyani; Nyoman Semadi Antara; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The research aim was to determine the inhibition activity of basil leaf extract against Eschericia coli, Salmonela typhi, and Listeria monocytogenes, and to find out the minimum inhibitory concentration (MIC) of the extract. This research used split plot design consisting with 2 factors. First factor as a mai n plot was various solvents (Et-OH, Et-ast, and hexane) and the second factor as a sub main plot was various extract concentrations (100 ppm, 200 ppm, 300 ppm, 400 ppm, and 500 ppm). Each experiment was repeated 3 times and the data were analyzed by analysis of variances, followed by Duncan’s multiple range test. The result showed that the interaction of main plot and sub plot affected significantly, the growth of E. coli, S. typhi and L. monocytogenes. The extraction process using ethanol 70% produced the best extract of basil leaf. This extract could inhibit the growth of E. coli, S. typhi and L. monocytogenes with the MIC of about 200 ppm, 100 ppm and 200 ppm respectively. The extraction process using hexane produced basil leaf extract which it only could inhibit S. typhi with MIC of about 500 ppm. Otherwise, the extraction process using Et-ast produced basil leaf extract which it could inhibit S. typhi and L. monocytogenes with the MIC of about 200 ppm for both bacteria.
Karakteristik Absolut Minyak Atsiri Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) Hasil Proses Re-Ekstraksi Concrete Dengan Etanol Ida Bagus Ananta Wibawa; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purposes of this study were 1) to know the effect of re-extraction of essential oils concrete fragrant pandanus leaves with ethanol at various comparison to the rendement and characteristics of the absolute essential oil fragrant pandanus leaves, 2) determine the ratio of concrete with absolute ethanol produces fragrant pandanus leaf essential oil with the highest rendement and the best characteristics, 3) to know the absolute composition of the essential oil fragrant pandanus leaves produced on the best treatment. This research used a randomized block design, concrete comparison with treatment with ethanol, which consists of 7 levels ; 1:2,1:4, 1:6, 1:8, 1:10, 1:12 and 1:14. There are 3 groups based on the time of implementation. The results showed that the re-extraction using ethanol effect on the rendement and characteristics of the absolute essential oil produced fragrant pandan leaves. Re-extraction using ethanol solvent at 1:8 ratio is the best treatment that produces fragrant pandan leaf essential oil, with rendement of 1.11%, the value of preference for the scent of 6.25 (between like really like) and aroma strength of 2.68 (the most powerful) and composed 17 compounds, 8 compounds have identification which consists of: 21,63% alkanes, alkenes 35,39%, 19,59% ketone and 23,38% not identification
PENERAPAN ANALYTICAL HIERARCHY PROCESS (AHP) DALAM PEMILIHAN JAJANAN TRADISIONAL DI PASAR TRADISIONAL TABANAN Kadek Thiar Prahitadani; Amna Hartiati; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

There are many traditional snacks that spread out at Tabanan traditional market. This issues caused a difficulties to choose those traditional snacks. This research has a purpose to knowing about traditional snacks grouping and to define the criteria and alternative of chosing the foods. In the process of defining of choise, here used the Analytical Hierarchy Process (AHP), to find the prioriy of criteria and alternative. Data obtained by interviewing fill out quistionaire by five experts on this subject. From data analising, shows that priority criteria to choose the traditional snacks are appearance (0.409), followed by taste (0.188), way to serve (0.183), then price and packaging with priority value each are (0.127) and (0.094). And priority alternative based on category wet are bubur sumsum” with value 1.821, followed by “daluman” 1.238, “kolak”0.964, “bubur campur” 0.475, and “cendol” with value 0.457. Semi wet category are “klepon” 1.500, followed by “bantal” 1.303, “laklak” 0.918, “sumping” 0.866, and then “lukis” 0.412. Category of dry “matahari” 1.952, followed by “begina” 1.045, “uli” 0.884, “satuh” 0.566 and then “sirat” 0.553.
Cover dan Daftar Isi Vol. 2 No. 2 September 2014 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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