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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 16 Documents
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Search results for , issue "Vol 3 No 4 (2015): Desember" : 16 Documents clear
MEMPELAJARI JALUR DISTRIBUSI DAN PENANGANAN PASCAPANEN STRAWBERRY DARI KECAMATAN BATURITI KE KOTA DENPASAR I Gusti Made Dwi Sapta Nugraha; A.A.P.Agung Suryawan Wiranatha; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of  this study were  1) to find out the distribution strawberry that produce in Baturiti to Denpasar, 2) to find out post-harvest handling in each distribution line 3) to determine the marketing and profit margins of each distribution from Baturiti to Denpasar. This study was using survey method with 20 responden of strawberry farmer. The results of this study showed that there were 3 distribution line of strawberry from Baturiti to Denpasar and all lines had experienced in sorting and grading on the collectors and traders. The highest marketing margin was Rp 24,000 / kg margin was Rp 11,300 /kg which were found in line 2 (Farmer-Collectors-Retailer-Consumer). Meanwhile the lowest marketing margin was Rp 17,000 /kg and the lowest profits margin was Rp 3,814 /kg which were found in line 3 (Collectors-Farmer-Consumer Wholesalers Catering).
PENGARUH KONSENTRASI PENAMBAHAN SODIUM NITRAT DAN SODIUM FOSFAT PADA MEDIA GUILLARD TERHADAP KONSENTRASI BIOMASSA MIKROALGA Nannochloropsis sp. Ida Bagus Gede Brahmantara; A. A. Made Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this study was to understand the effect of sodium nitrate and sodium phosphate concentration on Guillard medium to yields of biomass, and also to determine the best concentration of sodium nitrate and sodium phosphate to produce the highest yields of biomass on marine microalgae Nannochloropsis sp. Determining the effects of sodium nitrate and sodium phosphate on biomass was performed using Response Surface Methodology (RSM). The concentrations of sodium nitrate and sodium phosphate on Guillard medium affects the yields of biomass on marine microalgae Nannochloropsis sp. The optimum concentration of sodium nitrate and sodium phosphate to produce the highest yields of biomass were 178.14 g/l and 13.34 g/l respectively, with biomass concentration of 8.00 x 107 cell/ml. Keywords: Guillard, Nannochloropsis sp., sodium nitrate, sodium phosphate
PENGARUH UKURAN PARTIKEL DAN LAMA EKSTRAKSI TERHADAP KARAKTERISTIK EKSTRAK WARNA ALAMI BUAH PANDAN (Pandanus tectorius) Ni Made Ria Oka Antari; Ni Made Wartini; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This aims of this study were to 1) know  the  effect  of particle size and extraction time on the characteristics of  pandanus fruit  extract  natural dyes, 2) obtain particle size and extraction time to produce pandanus fruit extract natural dyes with the best characteristics.This study used  a  factorial  randomized block design. The first factor  is  the size of the particle consists of two levels :  40 and 60 mesh. The second factor is a extraction  time  consists of three levels :  3, 5 and 7 hours. The experiments are grouped into 3 groups based on the time of implementation, in order to obtain 18 units  experiment. Variables observed that the yield, total carotenoid content, color intensity, color score, and the level of color strength.The results showed that the particle  size effect on yield, total carotenoids  content, balanced color and color strength.  Extraction time affect  on the extraction yield, the level of brightness (L*), the  level  of redness (a*), the level of yellow (b*), a score of color and color strength. The interaction of particle size and extraction time affect on total carotenoids  content, the level of redness (a*), but does not affect the yield, the level of brightness (L*) and the level of yellow (b*). The particle size of 60 mesh  and  5  hour  extraction  time  produce  extract natural dyes  fruit in best with the following characteristics: yield of 4,80%, total carotenoid content of 0,242%, the  level of brightness (L*) of 6,29, the level of redness (a*) -3,70, the level of yellow (b*) 28,93, a score of 4,0 color (red) and strength of color is 6,0 (the most powerful).
PENGARUH PERLAKUAN PENCUCIAN DAN PEREBUSAN TERHADAP KADAR RESIDU INSEKTISIDA DAN KARAKTERISTIK SENSORIS PADA SAYURAN KEMBANG KOL (Brassica oleracea var.botrytis L) N.P.I. Widyantari; I G.A. Lani Triani; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research were aimed to 1) investigate the effect of washing and boiling time on the levels of residual insecticides profenofos and sensory characteristic on cauliflower 2) to determine an appropriate washing and boiling time for reduing the levels of residual insecticides profenofos and to produce the characteristic of cauliflower that was preferable based on colour, texture, taste and overall acceptance. This research used randomized block design with factorial pattern. The first factor was washing time consists of 3 level namely without washing 0, 15 and 30 seconds process time, The second factor was boiling time consists of 3 level namely time boiling with 1, 2 and 3 minutes process time. Each treatment grouped into 3 groups based on the time implementation, so that obtained 18 unit experiments. Samples tested objectively and evaluation sensory to determine the best treatment, The data analized using ANOVA followed by Duncan test. The result of this research showed that washing and boiling time effected on the levels of residual insecticides profenofos and sensoris characteristic of cauliflower. The treatment combination of washing for 30 seconds and 3 minutes boiling time was the best treatment to reduce residues profenofos contents amount of 0.016 mg/kg and characteristics preferred by the value of the colour 3.85 (yellow bit white-yellow bit green), the texture of 2.35 (rather soft-soft), the taste of 5.85 (between rather like to like), and a 5.75 overall acceptance (between rather like to like).
APLIKASI PELAPISAN DENGAN EMULSI ASAM OLEAT, ASAM STEARAT, DAN ASAM PALMITAT DALAM PENGAWETAN BUAH SALAK BALI SEGAR Ida Bagus Wisnu Matra Atmaja; Ida Bagus Wayan Gunam; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the effect of the emulsion coating with oleic acid, stearic acid and palmitic acid in bali fresh fruits characteristics and determine the proper emulsion formulation to obtain fresh bali best fruit characteristics. Experimental design used in this research is completely randomized design ( CRD ) is simple. The treatment is performed as follows; A0: Salacca untreated ( control ). A1: Salacca treatment given oleic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A2: Salacca treatment given stearic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A3: Salacca treatment given palmitic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A4: Salacca treatment given oleic acid ( 1 % ), stearic acid ( 1 % ), palmitic acid ( 1 % ), distilled water ( 96 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ), The experiment was repeated three ( 3 ) times. Observations durability shelf life is done every 3 days until the fifteenth day. The results showed that the emulsion layer with oleic acid, stearic acid and palmitic acid can significantly extend the shelf life of fruits bali. By protecting the surface of the rind of the fruit so as to prevent contamination with bacteria or microbes destroyer .   Keyword : coating, oleic acid, stearic, palmitic, fresh Salak fruits
STRATEGI PENGEMBANGAN USAHA PRODUKSI ROTI BALI KENCANA BAKERY, DENPASAR Ni Putu Kiki Vrashinta Dewi; Ni Luh Putu Wrasiati; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to analyze the internal and external conditions and to develop and recommend business development strategies of Bali Kencana Bakery. Business Development Strategy Analysis using SWOT matrix, supported by quantitative analysis was using matrix EFE, IFE, IE, and QSPM. The result showed that the weighted value for the matrix Internal Factor Evaluation (IFE) was 3.11 (strong position) and External Factor Evaluation (EFE) was 2.64 (relatively moderate). In the matrix Internal External (IE) strategy that must be done was to grow and establish strategies (growth and build), which consists of an intensive strategy (market penetration , market development and product development) or integrative strategies (backward integration, forward integration and integration horizontal). There were nine alternative strategies can be drawn up to develop the business of Bali Kencana Bakery.
APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) DALAM DISTRIBUSI SAWI PAKCOY (Brassica rapa L) DARI PETANI DI KECAMATAN BATURITI KE PENGECER Putu Eka Suwarjana; I G.A. Lani Triani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aimed of research were to determine the type of pakcoy mustards distribution lines from farmers in Baturiti District to retailers to determine the distribution lines and postharvest handling of pakcoy mustard from farmers in Baturiti District to retailers, and to determine the impact of postharvest loss and pesticide residues in pakcoy mustard from farmers in Baturiti District to retailers. The study used a survey method with the application of Commodity System Assessment Method in the form of questionnaire distributed to farmers, collectors, wholesalers, and retailers pakcoy mustard. There were three distribution lines of pakcoy mustard, line 1 (farmers ----retailers), lane II (farmers ---- collectors --- retailers), lane III (farmers ---- collectors ---- wholesalers ---- retailers). Postharvest handling at the farm level include of harvesting, sorting, packaging, and transporting. Postharvest handling at the level of collector and wholesalers includes the weighing and transporting, postharvest handling at the retailer level includes inspection, packaging, and display. The impact on postharvest loss pakcoy mustard at farm level was at harvesting level reached 13%, at collectors level was in the process of transporting up to 2%, at the level of big traders on transporting reached 2%, and at the retail level on the display reached 9%.
PENGARUH SUHU DAN LAMA CURING TERHADAP KANDUNGAN SENYAWA BIOAKTIF EKSTRAK ETANOL BUNGA KECOMBRANG (Nicolaia speciosa Horan) Panji Hasbi Muhammad; Ni Luh Putu Wrasiati; A.A.M. Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research were aimed to 1) investigate the effect of curing temperature and curingtime  to bioactive compounds  of  kecombrang  flower  extract  2) to determine an appropriatecuring temperature and  curing  time  that was able to  produce  the  higest  bioactive compoundsof kecombrang flower extract. Solvent used for the extraction was ethanol.This experiment  used  randomized block design with  2 factors. The first factor was the curing temperature consists of 2 levels namely 30 ±2 oC and 40 ±2 oC. The second factor was curing time  consists of 4 levels namely  3 hours,  6 hours,  9 hours  and 12 hours. The objective data analyzed using ANOVA followed by Duncan test and  subjective data analyzed with the Friedman test. This research conducted twice to obtain 16 units experiment. The results showed that  curing temperature and  curing  time  had high  significantly  effect on rendement, tannin, anthocyanin of kecombrang flower extract while the interaction was not significant. Curing temperature, curing time and its interaction had high significantly effect on pH.  The  curing  treatment  at  40 ±2 oC  for 3 hours had the highest  characteristic extract of kecombrang flower at  3.51%  rendement,  4.68  pH,  0.81%  tannin,  2.06  mg/L  anthocyanin,  5.1 score of hedonic (between rather like to like) and 7.10 flavor strength.
PENGARUH JENIS PENGEMAS DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK ADONAN SATE LILIT (LULUH) Luh Putu Widia Sri Mastini; Amna Hartiati; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The study aim to 1) know the effect of packaging type and temperature storage of dough satay (luluh) based on some characteristics, 2) determine the best of packaging type and temperature storage to get dough satay (luluh) with the best shefl life based on some characteristics. This research used Randomized Block Design with two factors. The first factor was packaging type that consisted of three level of plastic namely ; polypropilen, polyethylen, and mixed plastic of polyethylen and poliamide plastic. The second factor was temperature storage that consisted of three type namely : (25 ± 2 o C), ( 10 ± 2 o C ), and (-5 ± 2 o C ). Research result showed that storage temperature significantly effect of dough satay (luluh) free fatty acids and total microbial, while type of packaging significantly effect of dough satay (luluh) free fatty acids in two and three days storage, but nonsignificantly effect of the total microbial, interaction of packaging type and temperature storage nonsiginifacantly effect of dough satay (luluh)total microbial, but significantly effect of dough satay (luluh) free fatty acids. Storage with type of plastic with two layers Polyethylen and nylon plastic packaging at ( -5 ± 2 o C ) was the best treatment for extend of dough satay (luluh) shelf life with the best shelf life of dough satay (luluh) was 3 days. Keyword :Dough satay, (luluh), packaging type, temperature storage, shelf life
Cover dan Daftar Isi Vol. 3 No. 4 Desember 2015 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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