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INDONESIA
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 10 Documents
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Search results for , issue "Vol 4 No 2 (2016): Juni" : 10 Documents clear
PENGARUH SUHU DAN LAMA PENYANGRAIAN DENGAN OVEN DRIER TERHADAP KARAKTERISTIK TEH BERAS MERAH JATILUWIH Ni Luh Putu Diyan Utami Dewi; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research aimed to 1) determine the effect of temperature and roasting time with oven drier on the characteristics of red rice tea 2) get the temperature and optimal roasting time to produce red rice tea with the best characteristics. This study used a factorial Randomized Block Design with 2 factors. The first factor roasting which consists of 3 levels : 140°C, 165°C and 190°C. The second factor is roasting time, which consists of 4 levels : 5, 10, 15 and 20 minutes. Observed variables in this research include water content, ash content, crude fiber content, juice content, anthocyanin content, antioxidant activity and organoleptic. The results showed that temperature and roasting time having effect on water content, crude fiber content, antocyanin content, antioxidant activity, scoring color, and scoring aroma of red rice tea but no effect on ash content, juice content, scoring flavor and overall acceptance of red rice tea Jatiluwih. Interaction temperature and rosting time having effect on water content, crude fiber content, antioxidant activity but no effect on ash content, juice content, and anthocyanin content. Higher temperature and longer roasting time, levels of anthocyanins, the antioxidant activity and water content will decrease. Drying temperature of 140°C with 5 minute roasting time is the best treatment to produce the characteristic red rice tea Jatiluwih. The characteristics of water content 2,11%, ash content 1,21%, crude fiber content 1,28%, juice content 19,87%, anthocyanin content 0,52 mg/L, antioxidant activity 18,34 mgGAE/L, scoring colour of red rice tea 3,20 (between pink to red), scoring flavor of red rice tea 3,40 (between the usual flavors to taste somewhat astringent), scoring aroma of red rice tea 2,67 (between the typical aroma of red rice to red rice rather typical aroma), and the overall acceptance of red rice tea 4,87 (between neutral to not like). Keyword : red rice tea, temperature, time, roasting
ANALISIS JALUR DISTRIBUSI SAYURAN BUNGA KOL (Brassica oleraceae) DARI PETANI DI KECAMATAN BATURITI HINGGA KONSUMEN DI KOTA DENPASAR Nur Arifin; Anak Agung P.A. Suryawan Wiranatha; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The objective of the study were: 1 to know the type of distribution channel of cauliflower, 2) to determine the marketing and profit margins of each distribusion channel, 3) to determine the lowest and highest profit margin from the distribution channels of cauliflower at District of Baturiti to consumers in Denpasar. This study used survey method. The population in this research was the cauliflower growers in 3 Subak Baturiti. The samples used in this study were 25 farmers cauliflower. There were 5 distribut ion channels of cauliflower from Baturiti to Denpasar, there are 5 lines: Line 1) farmers - wholesalers -traditional market retailers - consumers; lane 2) farmers - wholesalers - retailers supermarket - consumers; 3) farmers - collectors - wholesalers - retailers – consumers, 4) farmers -collectors - consumer (hotel); and 5) farmers - the mediator - wholesaler - consumer (catering). Marketing margins and profit margins of each channel were as follows: 1) Rp 6.000 and 5.098; 2) Rp 14.000 and 10.797; 3) Rp 7.000 and 4.754; 4) Rp: 4.000 and 3.462; 5) Rp 8.250 and 4.385. The lowest marketing and profit margins was in channel 4, while the highest marketing and profit margin was in channel 2.
Pengaruh Jenis Media terhadap Konsentrasi Biomassa dan Kandungan Protein Mikroalga Chaetoceros calcitrans I Komang Trikuti; A.A.M. Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims were to know the effect of media type on biomass concentration and protein content of microalgae Chaetoceros calcitrans and determine the best media type for production of microalgae Chaetoceros calcitrans with highest protein content of microalgae Chaetoceros calcitrans. This study was designed with randomized block design with single factor. The factor was media type consist of 5 types, namely NPSI media, Walne media, Guilard media, Na media, and Pertanian media. Each treatment was grouped into 3 based on time of cultivation. The data obtained were analyzed by analyzed of variance followed by least significant difference test, if a treatment had significant effect. The result showed that media type had very significant effect on the biomass concentration and protein content. The highest protein content was obtained from the microalgae Chaetoceros calcitrans which was cultivated in Pertanian media amounted of 41,92%. Key words: biomass, Chaetoceros calcitrans, media, protein.
PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEPUNG LABU KUNING (Cucurbitae Moschata ex. Poir) BESERTA ANALISIS FINANSIALNYA IGA Dharmapadni Gria Mas Arum; Bambang Admadi H; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to 1) Determine the effect of drying temperature on the characteristics of pumpkin flour 2) Determine the best temperature to produce the best characteristics pumpkin flour 3) Determine the financial feasibility of flour pumpkin. This research is designed using a laboratory scale randomized block design with treatments that drying temperature (50, 60, 70, and 80) ?C and 3 grouping processing time. The best treatment is determined by the effectiveness of the test, followed by analysis of financial. The resut showeds that drying temperature of the flour pumpkin had very significant effect on yield, water content, ash content, protein content, fat content, carbohydrate content and levels of beta carotene. Pumpkin flour best treatment is temperature 60?C with characteristics: yield of 22.00%, 14.51% water content, ash content of 5.79%, 1.07% protein content, and fat content 1.19%, carbohydrate content 82.02% and beta carotene levels of 2295.81 g / 100g. Pumpkin flour production costs with the best treatment Rp.166.780.400 a year and price was Rp.41.063/ kg, Break Event Point analysis of 2.241,77 kg a year, Return on Investment of 35.06%, and Pay Back Period of 2,85 years so it is feasible to run the bussines. Keywords: characteristics, drying temperature, flour pumpkin
PENGARUH SUHU DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK PEWARNA ALAMI BUAH PANDAN (Pandanus tectorius) Ida Ayu Putu Arik Cahayanti; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study were to determine the effect of temperature and extraction time on the natural colorant characteristics of pandanus fruit and to obtain the right temperature and extraction time to produce with the best characteristics natural colorant of pandanus fruit.This study used a factorial randomized block design. The first factor was the temperature which consists of four levels: 45 o C, 60 o C, 75 o C and 90 o C. The second factor was the extraction time which consists of three levels: 120, 240 and 360 minutes. The results showed that the temperature affect the yield, total carotenoid and color strength. The temperature and extraction time affect the color strength. The interaction of temperature and extraction time have no effects on the extraction yield, total carotenoid, the level of brightness (L*), the level of redness (a*), the level of yellowness (b*). Based on effectivity index analysis the product had the interaction of temperature of 45 o C and extraction time of 360 minutes produce the best of natural colorant extract of pandanus fruit with the following characteristics: 3,05% of yields, 0,45% of total carotenoid contents, 4,83 of the brightness level (L*), -2,45 of the redness level (a*), 34,96 of the yellowness level (b*), and 10,3 of the color strength (powerful). Keywords: extraction temperature, extraction time, natural colorant, pandanus fruit
Cover dan Daftar Isi Vol. 4 No. 2 Juni 2016 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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ANALISIS EKONOMI JALUR DISTRIBUSI BUNGA GEMITIR (Tagetes erecta L.) DI KECAMATAN PETANG KABUPATEN BADUNG Ninik Indah Purwati; Sri Mulyani; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The objective of this research were to know 1) the various type of distribution route of marigold from farmer to consumer, 2) the handling process of distribution after the harvesting of marigold, and 3) the market margin including its profit of each distribution route of marigold from farmer to consumers. This study was a survey research. Population was farmer of marigold at Petang District, Badung Regency; and sample was farmers of marigold in farmer groups Suka Rahayu. The sampling method used purposive sampling and determine the distribution route used snowball sampling technique. The result of this research showed that there are two distribution route of marigold from Belok Sidan Village to consumers. The distribution route one was farmer-collectors-retailer-consumer, and the distribution route two was farmer-collectors-consumer. The handling process by farmer was picking, sorting, grading and packaging; by collectors was transport and temporary storage; by retail was grading. Market margin and profit margin in route 1 (one) was 5.000,00/kg and Rp. 4.115,00/kg and in route 2 (two) was Rp. 3.000,00/kg and Rp. 2.625,00/kg. The best market margin and profit margin was Rp. 3.000,00/kg and Rp. 2.625,00/kg which was found in distribution route two and the best farm gate price was 67% which was found in distribution route two. Keywords: distribution route, marigold, market margin, profit margin, and Tagetes erecta L.
PENGARUH PENAMBAHAN RAGI TAPE DAN WAKTU FERMENTASI TERHADAP KARAKTERITIK PULPA BIJI KAKAO Gede Agus Ariefta; Gusti Putu Ganda Putra; A.A.M. Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

urpose of this study were 1). assessing the effect of tape inoculum addition and fermentation time on the characteristics of the cacao bean pulp, 2). determine the treatment could provide an indicator in the best process of destruction of cacao bean pulp. This study used randomized block design (RAK) with two factor. The first factor was the concentration of tape inoculum addition that consists of 5 levels ie 0% (no control), 0.5%, 1%, 1.5% and 2%. The second factor was the time of fermentation which consists of 5 levels namely 1 day, 2 days, 3 days, 4 days and 5 days. The experiments were grouped into 2 groups based on the time of implementation, in order to obtain 50 units experiment. The result showed that the treatment of tape inoculum addition had very significant effect on pH, total acid, pectin content and reducing sugar of cocoa bean pulp. The treatment of fermentation time had very significant effect on pH and reducing sugar of cocoa bean pulp, but did not affect on the total acid,and pectin content. Interaction of the treatmens had no effect on pH, total acid, pectin content, reducing sugar of cocoa bean pulp. The treatment of 2% tape inoculum addition and 4 days fermentation was the best treatment to destroy pulp during cacao bean pulp fermentation with the best characteristics was 2.10% pectin content, reducing sugar of 0.70%, total acid of 0.50 meq NaOH / g, and pH of 3.90. Keywords:cacao, fermentation, tape inoculum.
APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) PADA PENANGANAN PASCAPANEN SAWI HIJAU (Brassica rapa I. Subsp. Perviridis Bayley) DARI PETANI DI KECAMATAN BANJARANGKAN SAMPAI PENGECER I Made Dwi Kayana Putera; I.G.A Lani Triani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research were aimed to 1) investigate amount of green mustard distribution lanes from the farmers in Banjarangkan District to the retailers 2) to investigate kind of distribution lanes and post harvest handling at each distribution lanes of green mustard and 3) to investigate Pb and Cd content in green mustard which was distributed from the farmers at Banjarangkan District to the retailers. The study used a survey method with the application of CSAM in the form of questionnaire distributed to farmers, collectors, wholesalers, and retailers green mustard. Laboratory analysis using AAS to determine the levels of Pb and Cd in green mustard. There were four distribution lanes of green mustard from farmer at Banjarangkan District to Retailers, namely lane 1 (farmer ? retailer), lanes II (farmer ? collector ? retailer), lanes III (farmer ? collector ? wholesaler ? retailer) and lanes IV (farmer ? collector ? retailer). Postharvest handling at the farm include harvesting, sorting, weighing and transporting, postharvest handling at the suppliers and wholesalers includes sorting and transporting, postharvest handling at the retail includes sorting and display. Impact on postharvest loss of green mustard at farm were on process of sorting reached 12%. At suppliers level was on the sorting reached 4 % (not significant) at the traders was on sorting process reached 6% (significant). Loss impact on retail level was on the display reached 12% (significant). The concentration of heavy metal Pb and Cd on lane I ranged of 0,4768–0,4966 mg/kg and 0,4718–0.4768 mg/kg; in the lane II ranged of 0,3675–0.4519 mg/kg and 0.4867–0.5562 mg/kg; in the lane III ranged of 0.3129–0.4023 mg/kg and 0.5016–0.5662 mg/kg; in the lane IV ranged of 0.3923–0.4370 mg/kg and 0.5066–0.5314 mg/kg. Keywords: CSAM application, Concentration of Pb and Cd, green mustard
ANALISIS FAKTOR –FAKTOR MOTIVASI EKSTERNAL DAN INTERNAL YANG MEMPENGARUHI PRODUKTIVITAS KERJA (Studi Kasus : UD. Pia Bali Sinar Abadi) Dewa Ayu Candra Dewi Laksmi; I.A. Mahatma Tuningrat; A.A.P.Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Motivation is willingnessto make efforts to achieve organizational goals conditioned by the effort's ability to meet the needs of a particularindividual. The purposes of this study were to determine : (i) the factorsof external and internal motivation that can affect employee productivity and (ii) the motivation factors that are the most dominant influencing employee productivity at UD. Pia Bali Sinar Abadi. This study used primary data was obtained fromrespondents through questionnaires. The collected data was analysed byusing factor analysis. The results show that there ware six factors of external motivation, namely physical work environment, remuneration, status, implementation and administration of the company, social work environment, supervision and three factors of internal motivation namely the work itself, responsibility, and achievement significantly influenced employee productivity at UD. Pia Bali Sinar Abadi. The most dominant factor influenced the employeeproductivity in UD. Pia Bali Sinar Abadi wasfactor of responsibility withextraction value of 0.819. Keywords: work motivation, work productivity, factor analysis.

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