cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Gusti Ayu Lani Triani
Contact Email
lanitriani@unud.ac.id
Phone
+628124698714
Journal Mail Official
jrma@unud.ac.id
Editorial Address
PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia
Location
Kota denpasar,
Bali
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 8 Documents
 1 
Search results for , issue "Vol 5 No 4 (2017): Desember" : 8 Documents clear
PENGARUH PERBANDINGAN JENIS PELARUT TERHADAP KANDUNGAN SENYAWA FENOL, a-TOKOFEROL, DAN KAROTENOID EKSTRAK Sargassum polycystum Ni Nyoman Sri Yulianthi; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (688.277 KB)

Abstract

Sargassum polycystum is one species of the brown algae class (Phaeophyceae). Brown algae that grows and spreads in almost all Indonesian sea, and has been known to contain various bioactive compounds that are useful in the health field. The objectives of this study were to determine the effect of solvent-type composition on the resulting would compound content of phenol, ?-tocopherol, and carotenoid extract of Sargassum polycystum, and to determine the ratio of solvent type that obtain the best of Sargassum polycystum extract. This experiment used a Randomized Block Design (RBD) with 7 treatment of ethanol and acetone (v/v) solvents, (0 : 10), (1 : 9), (3 : 7), (5 : 5), (7 : 3), (9 : 1), (10 : 0). Furthermore, the treatment was grouped into 3 based on implementation time, so that obtained 21 units of experiments. The results showed that the ratio of solvent type was very significant (P<0,01) to all observed variables is rendement, total phenol, ?-tocopherol content, and total carotenoid. The effect treatment to the ratio of ethanol solvent : acetone (1: 9) v/v with 21.06 dielectric constant resulted in the best bioactive content of Sargassum polycystum extract with yield of 2,61%, total phenol 2,334 mgGAE/100g, ?-tocopherol 6,724 mg/100g, and total carotenoid 0,342%. Key words: Sargassum polycystum, bioactive compounds, ethanol, aceton, extraction.
KARAKTERISTIK PEWARNA ALAMI PADA EKSTRAK Sargassum polycystum DENGAN KONSENTRASI PELARUT ETANOL DAN LAMA MASERASI YANG BERBEDA I Made Indra Pratista; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.356 KB)

Abstract

Sargassum polycystum is one type of brown seaweed (Phaeopychae) which contains various pigmentcontent such as beta carotene, chlorophyll a and b, and fucoxanthin. The pigment content of Sargassum hasmany potential benefits in both health and industry. The purpose of this study was to determine the effect ofethanol solvent concentration and maceration time on the natural dye characteristics of Sargassum polycystumextract, to determine the best solvent concentration and maceration duration in producing natural dyes fromSargassum polycystum extract. The experiments in this study used Factorial Randomized Block Design (RAK)with two factors. The first factor was the concentration of ethanol solvent consisting of 3 levels, ie 75%, 85%,and 95%. The second factor is the duration of maceration consisting of three levels, ie 12 hours, 24 hours and 36hours. The variables analyzed were rendement, chlorophyll a, b and total chlorophyll and color intensity (L *, a*, b *). The results showed that the concentration of ethanol solvent and maceration time had significant effecton all the variables tested. The interaction between ethanol concentration and maceration durations hadsignificantly effect on chlorophyll content of Sargassum polycystum extract, significantly affecting the colorintensity of L *, and had no significant effect on color intensity a * and b *. The treatment of 95% ethanolsolvent concentration and 36 hours of maceration time produced the best characteristic with yield of extract2,21%, chlorophyll a 93,4 ppm, chlorophyll content b 206,9 ppm, total chlorophyll content 300,7 ppm, and colorintensity (L *) 4.41, (a *) -3.91, (b *) 38.06.Key words: Sargassum polycystum, solvent concentration, maceration time, natural dye.
Cover dan Daftar Isi Vol. 5 No. 4 Desember 2017 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.289 KB)

Abstract

.
KEMAMPUAN BUBUK EKSTRAK DAUN CINCAU HIJAU (Premna oblongifolia Merr.) DALAM MENSTIMULASI PERTUMBUHAN Lactobacillus casei subsp. rhamnosus Dwi Putri Nurmalasari; Nyoman Semadi Antara; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (465.21 KB)

Abstract

Dietary fiber with excellent fermentability can be categorized as prebiotics, one of which was green grass jelly. The objective of this research was to know the concentration of green grass leaf extract powder to stimulate the growth of Lactic Acid Bacteria (Lactobacillus casei subsp. rhamnosus). In vitro experiments were performed in laboratory with a concentration treatment of green grass leaf powder and glucose as a control. The medium used was yeast-peptone medium added with 1% glucose, 0% green grass leaf extract powder, 0.1% green grass leaf extract powder, 0.2% green grass leaf extract powder, 0.3% green grass leaf extract powder, 0.4% green grass leaf extract powder, and 0.5% green grass leaf extract powder. Fermentation was carried out at 37oC with a fermentation time of 9 hours. The experimental results showed that the concentration of green grass leaf powder extract of 0.2% was the best, in performance to stimulating growth of LAB. This concentration of the extract was the critical concentration, since the process of medium solidification was occured at the extract concentration of more than 0.2%. Keywords: Lactobacillus casei subsp. rhamnosus, green grass jelly, prebiotic.
ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN DENGAN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS (Studi Kasus di Angkringan Jinggo Bu Jero, Kediri Tabanan) Made Anggray Wulan Darini; Amna Hartiati; Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.975 KB)

Abstract

The aims of this study were to determine attributes considered important by consumers in order to achieve customer satisfaction, determine the attributes that need to get priority from the company to be improved in order to achieve customer satisfaction and know the level of satisfaction or level of consumer suitability of products and services in Angkringan Jinggo Bu Jero. The research was conducted at Angkringan Jinggo Bu Jero. The sample used is 96 respondents using purposive sampling method. Questionnaires are directly distributed to respondents. The data obtained were analyzed using Importance Performance Analysis method. The result of this research showed that attribute with highest level of consumer satisfaction for product quality is the portion of food that fit with the level of compliance equal to 114,91%. The attribute with the lowest level of consumer satisfaction for product quality is always concerned with the hygiene of the product with a suitability level of 83.04%. Attribute with the highest level of customer satisfaction for service quality is always pay attention to the interests of consumers with a level of suitability of 102.49%. Attribute with the lowest level of customer satisfaction for service quality is beverage processing using good quality materials with a level of suitability of 92.29%. Attributes that must get priority for the product is always concerned with product hygiene. The attributes that must get priority for service are the consumers can easily submit their complaints and suggestions. Keywords: Consumer Satisfaction, Importance Performance Analysis, Nasi Jinggo, Angkringan Jinggo Bu Jero
HUBUNGAN LAMA SIMPAN DENGAN KARAKTERISTIK MUTU PADA BEBERAPA FORMULASI KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) Anita Natalie; Sri Mulyani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (883.392 KB)

Abstract

The purpose of this research were to know the relation of shelf life with the characteristics cream of turmeric extract (Curcuma domestica Val.) from some formulations and to determine the formulation which has the quality characteristics of cream of turmeric extract (Curcuma domestica Val.) that have fullfilled the standard. This research consist 4 formulations which each formulation was repeated 2 times and observed every week for 5 weeks. The observed data were analyzed by using regression and correlation analysis. Observation parameters: homogenity, separation ratio, dispersive power, adhesion, pH, viscosity, total microbial. The regression for 5 weeks of all formulations on the viscosity characteristics ranged from 0.4167 - 0.9527, dispersive power ranged from 0.8679 - 0.9913, adhesiveness ranged from 0.8386 - 0.9662 and the pH ranged from 0 , 3421 - 0.9774. All formulations have fullfilled the SNI standards of cream homogenity, separation ratio, viscosity, Permenkes standards are the characteristics of active substances and preservatives and have fullfilled the Perkabpomri standard is the total characteristics of microbial, with the best formulation is the formulation 1. Characteristics of cream extract of turmeric produced is homogeneous, no separation, no microbial, dispersive power 5.2 - 6 cm, viscosity 28,000 - 43,000 cP, adhesiveness 5,48 - 15,12 s, pH 7,64 - 8,1. Keywords: cream of turmeric extract, characteristic of cream, formulation, regression
STRATEGI PENGEMBANGAN USAHA MINUMAN BARJAZ TEA DI BARJAZ COMPANY Ketut Anik Mas Juliani; Bambang Admadi Harsojuwono; Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.278 KB)

Abstract

This research aimed to analyze the internal and external conditions, to formulate strategies, and to determine the priorities of Barjaz Tea business development. Business development strategy is determined by using SWOT (Strength, Weakness, Oppurtunities, and Threats) matrix analysis, quantitative analysis using EFE, IFE and IE matrix, and also strategy priority analysis using TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution) method. The research results show that there were 7 strengths, 6 weaknesses, 5 opportunities and 2 threats in this business. The value of the IFE (Internal Factor Evaluation) matrix analysis was 3.216 and the EFE (External Factor Evaluation) matrix was ??3.151. These values indicate a strong position, in the IE (Internal External) matrix strategies that should be to develop are consisting of intensive strategy (market penetration, market development and product development), and integrative strategy (backward integration, forward integration and integration horizontal). Based on SWOT analysis there were alternative strategies that can be recommended to develop Barjaz Tea business. TOPSIS analysis results with the value of the proximity of each alternative to the ideal solution was 1.000, namely maximize the availibility of raw materials. Keywords: business development strategy, Barjaz tea, SWOT, TOPSIS.
KARAKTERISTIK ENKAPSULAT EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA PERLAKUAN ENKAPSULAN GELATIN DAN MALTODEKSTRIN Ida Bagus Yogaswara; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.924 KB)

Abstract

Pandanus fruit can be processed into a natural dye containing carotenoids by extraction and encapsulation. The aims of this study were to know the characteristic encapsulation of pandanus fruit ekstract product.. The experiments in this study used a single factor Randomized Block Design. The factors are the ratio of gelatin and maltodextrin (1: 1), (1: 1,5), (1: 2), (1: 2,5), and (1: 3). The results showed that the comparative factor of gelatin and maltodextrin had significant effect (P <0.01) moisture content, total carotenoid, surface carotenoid, efficiency of encapsulation and solubility. Characteristic of pandanus extract encapsulation with ratio gelatin and maltodextrin had moisture 6,31 - 6,79%, total carotenoid 895,08 - 1336,84 mg / 100g, surface carotenoid 468,79 - 715,94 mg / 100g, efficiency of encapsulation 19,99 - 64,93%, and solubility 77,93 - 86,37%. Key words: pandanus fruit extract, gelatin, maltodextrin, encapsulation.

Page 1 of 1 | Total Record : 8

 1 

Filter by Year

2017 2017


Reset
Filter By Issues
All Issue Vol 12 No 2 (2024): Juni Vol 12 No 1 (2024): Maret Vol 11 No 4 (2023): Desember Vol 11 No 3 (2023): September Vol 11 No 2 (2023): Juni Vol 11 No 1 (2023): Maret Vol 10 No 4 (2022): Desember Vol 10 No 3 (2022): September Vol 10 No 2 (2022): Juni Vol 10 No 1 (2022): Maret Vol 9 No 4 (2021): Desember Vol 9 No 3 (2021): September Vol 9 No 2 (2021): Juni Vol 9 No 1 (2021): Maret Vol 8 No 4 (2020): Desember Vol 8 No 3 (2020): September Vol 8 No 2 (2020): Juni Vol 8 No 1 (2020): Maret Vol 7 No 4 (2019): Desember Vol 7 No 3 (2019): September Vol 7 No 2 (2019): Juni Vol 7 No 1 (2019): Maret Vol 6 No 4 (2018): Desember Vol 6 No 3 (2018): September Vol 6 No 2 (2018): April Vol 6 No 1 (2018): Maret Vol 5 No 4 (2017): Desember Vol 5 No 3 (2017): September Vol 5 No 2 (2017): April Vol 5 No 1 (2017): Maret Vol 4 No 4 (2016): Desember Vol 4 No 3 (2016): September Vol 4 No 2 (2016): Juni Vol 4 No 1 (2016): Maret Vol 3 No 4 (2015): Desember Vol 3 No 3 (2015): September Vol 3 No 2 (2015): Juni Vol 3 No 1 (2015): Maret Vol 2 No 2 (2014): September Vol 2 No 1 (2014): Maret Vol 1 No 1 (2013): September More Issue