Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

jtip
Website

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

Search results for , issue "Vol 6 No 2 (2018): April" : 10 Documents clear

STUDI PENGARUH pH AWAL MEDIA DAN KONSENTRASI SUBSTRAT PADA PROSES FERMENTASI PRODUKSI BIOETANOL DARI HIDROLISAT TEPUNG BIJI KLUWIH (Actinocarpus communis) DENGAN MENGGUNAKAN Saccharomyces cerevisiae I Gede Yogi Wikrama Yuda; I Made Mahaputra Wijaya; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aims of this study were to determine the optimum pH of media and substrate concentration on fermentation process that affected the production of bioetanol from kluwih (Actinocarpus communis) seed by Saccharomyces cerevisiae, and to obtain initial pH of media and substrate concentration on fermentation process that can a obtain the highest concentration of bioethanol. The research was designed by 2 factors. The first factor is initial pH of media that consist of three levels: 4, 4.5, and 5. The second factor is substrate concentration that consist of three levels: 2.5 %, 5 %, and 7.5 %. The data was obtained from series of tests and then it analyzed and produced presented by descriptive method. The results showed that the initial pH of media had an effect on ethanol content, and the pH, but not effected on total resulting suspended solid. Substrate concentration had an effect on ethanol content and total suspended solid. Interaction of both treatments had an effect on ethanol content from fermented flour of kluwih seed by used Saccharomyces cerevisiae. The best treatment to produce ethanol from fermented flour of kluwih seed is by using the initial pH of media 4.5 and substrate concentration amount 7.5 % that yielded the highest ethanol content of 6.13 mL. Key words: Actinocarpus communis, ethanol, fermentation, the initial pH of media, substrate concentration

ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK KOPI DAN KUALITAS PELAYANAN MENGGUNAKAN METODE IMPORTANCE PERFOMANCE ANALYSIS (Studi Kasus Di Geo Coffee) Putu Anggi Ranitaswari; Sri Mulyani; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the attributes that are considered important by consumers in order to achieve customer satisfaction, know the level of satisfaction or level of consumer suitability of products and services in Geo Coffee, and determine the attributes that need to get priority from the company to be improved in order to achieve customer satisfaction . This research was conducted at Geo Coffee. The sample used was 91 respondents using epurposive sampling method. Data were obtained by distributing questionnaires and correspondents directly. This research uses Importance Performance Analysis method. The result of this research shows that attribute with highest level of consumer satisfaction for product quality is characteristic of coffee taste characteristic based on brand cafe with level of matching equal to 101.95%. the attribute with the lowest level of conformity is a constant (stable) coffee taste for each presentation corresponding to a suitability level of 82.52%. Attributes with the highest level of customer satisfaction for service quality is the speed in responding to complaints and customer problems with a level of suitability of 120.34%. The attribute with the lowest level of customer satisfaction for service quality is the waiter providing services and appropriate handling to customer needs with the level of suitability of 80.05%. The attributes that must be prioritized for the product are the constant (stable) coffee taste of each serving and the sweet taste of coffee. The attributes that must get priority for service is the process of making order menu in Geo Coffee done quickly. Keywords: customer satisfaction, Importance Performance Analysis, Geo Coffee

HUBUNGAN WAKTU PENYEMPROTAN PESTISIDA SEBELUM PANEN TERHADAP RESIDU PROFENOFOS DAN KARAKTERISTIK MUTU SAWI PAKCOY (Brassica rapa L) I Made Prahadi Widnata Putra; Bambang Admadi Harsojuwono; I.G.A Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research aims to 1) to know the correlation of different pesticide spraying time before harvest to the residual level of profenofos on the mustard pakcoy, 2) knowing the tendency of the relationship of different pesticide spraying time before harvest to the decrease of residual insecticidal content of profenofos and the quality characteristic of the mustard pakcoy. This research uses regression and correlation analysis, the factors used are the last spraying time 0 days, 2 days, 4 days, 6 days, 8 days, 10 days, before harvest. Each treatment was group in to 3 to obtain 18 experimental units. The parameters observed were the residual insecticide content of profenofos, pakcoy mustard characteristics and the relationship between the use of pesticide with the time interval of spraying on the residual content and the characteristics of the pakcoy. The results showed that the time of spraying before harvest was related to the residue of profenofos on the mustard pakcoy with treatment 0, 2, 4, 6, 8, 10 days before harvest 0.001860 mg / kg, 0.000615 mg / kg, 0.000511 mg / kg, 0.000394 mg / kg, 0.000279 mg / kg, and 0.000270 mg / kg. quality evaluation results with yellowish green to green color criteria, freshness of light and slightly damaged 1.6 to 3.75 (very damaged-undamaged). The result of correlation between the use of pesticide with the time of spraying on the residual insecticide content of profenofos and the characteristics of the quality of pakcoy mustard with the correlation coefficient value of 0.80 to the residual content, 0.96 to the color, 0.88 to freshness, and 0.97 to the damage value. Keywords: Brassica rapa L, time of pesticide spraying, profenofos and residue

ANALISIS TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN KUALITAS PELAYANAN DI RESTORAN CEPAT SAJI McDONALD’S CABANG ROBINSON, DENPASAR Gede Paramananda Jentrasaswin; A.A.P. Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Product quality and services have been the most concern of the trade and service. One of the efforts that can be used to improve and maintain the competitiveness of a company is to increase consumer satisfaction. The objectives of this study were 1) to determine the level of consumer interest in the products and services provided by McDonald’s, 2) to analyze the performance of McDonalds company in giving satisfaction to consumer, and 3) to analyze the level of customer satisfaction on products and services. Data collection in this study was done by distributing 255 questionnaires to consumers. Importance Performance Analysis method was used to analyse the effect of quality of the product & service on consumer satisfaction. The results show that consumers were satisfied on the product quality and service provided. The level of consumer satisfaction was 84,64% (satisfied) for the product quality and 83,06% (satisfied) for the service quality. Keywords: Costumer satisfaction, importance performance analysis, McDonald’s

PENGARUH PERBANDINGAN BAHAN DENGAN PELARUT ASETON TERHADAP TOTAL FENOLIK, WARNA DAN KLOROFIL EKSTRAK Sargassum polycystum I Putu Fajardhiputra Hernes; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Seaweed is one of the biological resources that its existence is very abundant in all marine waters in Indonesia. One of them is Sargassum polycystum which is a type of brown algae (Phaeophyceae). The purpose of this study was to determine the effect of comparison the material with the solvent to the color content, the total phenolic and chlorophyll of Sargassum polycystum extract, and to determine the comparative treatment of the material with best solvent to produce Sargassum polycystum extract. This experiment uses a simple Group Randomized Design (GRD) consisting 5 comparisons of materials with the acetone (w/v) ie (1:9), (1:11), (1:13), (1:15), (1:17). Furthermore, the treatment is repeated as much as 3 times based on implementation time, to obtained 15 units of experiments. The results showed the ratio of material with the solvent had a very significant effect (P<0.01) on the rendement parameters, brightness (L*), redness (a*), yellowishness (b *), total phenolic, chlorophyll a and total chlorophyll. The results had significant effect (P<0.05) shown on chlorophyll b parameters. The best treatment was obtained from the treatment with the highest value on several parameters tested ie, yield, total phenolic and chlorophyll content. Comparison of material with acetone solvent (1:15) (w/v) was the best treatment with yield of 2.27%, color intensity (L*) 5.08, (a*) -5.62, (b*) 54.00, total phenolic 0.95 mgGAE / 100g, chlorophyll a 279 ppm, chlorophyll b 134 ppm and total chlorophyll 310 ppm. Key words: Sargassum polycystum, compounds bioactive, comparison of material with solvent.

PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS PADA DESTILAT CUKA FERMENTASI HASIL SAMPING CAIRAN PULPA KAKAO I Gede Rusli Supariatna; G. P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The atms of this study were (1) to knowing the change of quality characteristics from destilated fermentation vinegar from pulp liquid waste of cocoa beans during storage dan (2) to determine shelf life of destilated fermentation vinegar from pulp liquid waste of cocoa beans using Accelerated shelf-life testing (ASLT) method with Arrhenius approach. The observed Parameters is temperature. The temperature is 30 °C , 40 °C and 50 °C. The Observed variable is acetic acid content, pH, total dissolved solids and absorbance. The result showed that acetic acid content had the greatest decrease in 50 °C temperature. This shows that acetic acid content are inversely proportional to temperature rise. While the content of pH, total dissolved solids and turbidity experienced the greatest increase in 50 °C temperature. This shows that pH, total dissolved solids and turbidity are proportional to the temperature rise. The results of the calculation showed that at a temperature of 20 °C, 30 °C, 40 °C and 50 °C has a shelf life of 226 days, 167 days, 126 days, 96 days andn 75 days. Keywords: Destilated fermentation vinegar of cocoa, Accelerated shelf-life testing, Shelf life

PENENTUAN UMUR SIMPAN CUKA KAKAO MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS Ni Wayan Sukmayanti; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa vinegar is a fermented vinegar produced from a product of cocoa bean fermentation. The aims of this study were to determine quality change of cocoa vinegar during retention and determine its self-life by using Accelerated Shelf-Life Testing (ASLT) method by Arrhenius Equation Approach. This research was conducted by using one factor, and it was storage temperature treatment that consisting of 3 levels, 30, 40 and 50?C. Retention and observation start from 0 week until 16 weeks, with parameters that observe were acetic acid, pH, total suspended solid and turbidity. Cocoa vinegar has decreased quality during storage, at 30?C, 40?C and 50?C. During storage of the three temperatures, the temperature of 50?C suffered the most rapid deterioration with the characteristic of decreasing the acetic acid content by more than 50%, and the increase of pH, total suspended solid and turbidity on the 63rd day. Shelf life of cocoa vinegar by using the characteristic of acetic acid with linear regression equation y = -4624.x + 10.30 with R² = 0.999.at storage from temperature 10, 20, 30, 40, and 50?C respectively were 431 days (14.3 months). 246 days (8.20 months). 146 days (4.86 months). 89 days (2.96 months).and 56 days (1.86 months). Keywords: vinegar of cocoa, self-life prediction, ASLT method

STUDI PENGARUH pH AWAL MEDIA DAN LAMA FERMENTASI PADA PROSES PRODUKSI ETANOL DARI HIDROLISAT TEPUNG BIJI NANGKA DENGAN MENGGUNAKAN Saccharomycess cerevisiae Umi Fadilah; I Made Mahaputra Wijaya; N. Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Jackfruit seed (Artocarpus heterophyllus) flour is a substrate used in ethanol production research.The purpose of this study was to determine the effect of the media initial pH and the time length of fermentation on the ethanol fermentation process from the jackfruit seed starch hydrolyzate using Saccharomyces cerevisiae and to obtain optimum initial pH of the medium and the optimum fermentation length in order to obtain the highest ethanol concentration. This research was designed with 2 factors. The first factor is the initial pH of the media consisting of 3 levels, namely 4, 4,5, and 5. The second factor is the fermentation length consisting of three levels, ie 5, 6, and 7 days. Data obtained from the research are analyzed and presented descriptively. The results showed that the initial pH of the media had an effect on ethanol content and final pH, but had no effect on total soluble solids. Hydrolyzate of jackfruit flour, fermentation length has an effect on total ethanol, final pH, and total dissolved solids. The interaction of the two treatments had an effect on total ethanol of fermented jackfruit seed flour. The best treatment to produce ethanol hydrolyzate of jackfruit seed flour is the initial pH of medium 4.5 and the duration of fermentation of 6 days to produce total ethanol of 3.67 mL. Key words: Artocarpus heterophyllus, ethanol, fermentation, initial pH of medium

PENGARUH KONSENTRASI Na-ALGINAT DAN UKURAN BEADS TERHADAP STABILITAS BEADS DAN AKTIVITAS SEL Agrobacterium tumefaciens LSU20 IMMOBIL DALAM BIODESULFURISASI DIBENZOTHIOFENA I Made Yoga Saputra; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study was to determine the concentration and size of Na-alginate beads that have the highest degradation activity of dibenzothiophene. Biodesulfurization (BDS) of dibenzothiophene (DBT) was performed using 3 Na-alginate concentrations and 3 different beads sizes in the oil model system. Biodesulfurization was performed with incubation for 24 hours. The previous research showed that sodium alginate (Na-alginate) was an appropriate immobilizing agent compared to other immobilized materials. Na-alginate 4% show the activity of the degradation of the most good that is 66.33% (bead size 2 mm), 62.99% (bead size 3 mm), 59.93% (bead size 4 mm), for concentration of 3% Na-alginate showed 65.58% (bead size 2 mm), 61.68% (bead size 3 mm) and 60.43% (bead size 4 mm), while concentration 5% showed the most low that is 64.86% (bead size 2 mm), 61.01% (bead size 3 mm), and 58.89% (bead size 4 mm). The stability test showed Na-alginate 4% have the stability and durability of the bead stronger, the test showed Na-alginate can be used up to five repeat and still have degradation activity. Key words: Biodesulfurization, Dibenzothiophene, Immobilized cells, Na-alginate.

Cover dan Daftar Isi Vol. 6 No. 2 April 2018 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.531 KB)

Page 1 of 1 | Total Record : 10

Filter by Year

2018 2018

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

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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