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JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

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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 11 Documents

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Search results for , issue "Vol 6 No 3 (2018): September" : 11 Documents clear

KARAKTERISTIK EKSTRAK AMPAS KOPI BUBUK ROBUSTA (Coffea canephora) PADA PERLAKUAN KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI Ni Putu Diah JuliantariD; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Coffee grounds residue are the primary waste obtained from brewed coffee. Furthermore, some reports showed that coffee grounds residues still containes of bioactive compounds like caffeine and total phenolic compounds. This study aims 1) to know the effect of ethanol solvent concentration and maceration temperature on extract characteristics of coffee grounds robusta extract, and 2) to determine the concentration of ethanol solvent and best maceration temperature to of coffee grounds robusta extract. This experiment uses Factorial Random Design with two factors. The first factor concentration of ethanol solvent consists of 3 levels: 70%, 80%, 90%. The second factor is the maceration temperature which consists of 3 levels: 45oC, 60oC, 75oC. From the above two factors obtained 9 treatment combinations, each grouped into 2 groups as 18 units of experiments. The result showed that etanol solvent concentration, maceration temperature and interaction between trearments had high significantly effect on yield extract and caffeine content. The ethanol solvent concentration treatment had a significant effect, while the treatment of the maceration temperature and the interaction between trearments had a significantly effect on the total phenol. The treatment of ethanol solvent concentration 90% and maceration temperature 60oC was the best characteristic with robusta coffee extract yield 7.87±0.05% yield, 0.70±0.01% caffeine content and total phenol 11,052.83±1,124.30 mg GAE/100g. Keywords : Coffee, coffee ground robusta, ethanol concentration, temperature of maceration

KANDUNGAN SENYAWA FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK TEH HIJAU PADA PERLAKUAN SUHU AWAL DAN LAMA PENYEDUHAN Riza Ibnu Fajar; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Tea is a kind of plantations which has antioxidant compound and beneficial for health. Based on processing, there 3 kinds of tea namely black tea, green tea, and oolong tea. The aims of this study is to find out the temperature influence and time of brewing toward the flavonoid and antioxidant activity of green tea. This research was conducted to determine temperature and time brewing effect on flavonoid content and antioxidant activity of green tea. The experiment in this study used Randomized Block Design (RBD) with two factors. The first factor was temperature of brewing that consists of temperature 75oC, 85oC, and 95oC. The second factor was the time of brewing namely 5, 10, and 15 minutes. The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results showed that the best treatment of green tea extract temperature of 95oC and extraction time 15 minutes resulted in yield 26.2±0,50%, total flavonoids 252.3±1,71 mg QE /g extract and IC50 value was 173.5±1,34 ?g/ml. Keywords : Green tea, brewing, flavonoid, antioxidant activity

ANALISIS PENGARUH KUALITAS PRODUK DAN PELAYANAN TERDAHAP KEPUASAN KONSUMEN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS DI TWISSTERDOG DENPASAR I.G.A Devika Inten A; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the attributes that are considered important by consumers to achieve customer satisfaction, determine the level of performance in Twissterdog, know the level of satisfaction or level of consumer suitability of products and services in Twissterdog, and determine the attributes that need to get priority from the company to achievement of customer satisfaction. This research was conducted in Twissterdog with the sample used was 97 respondents by using purposive and accidental sampling method. Data obtained from the questionnaire distribution were analyzed by Importance Performance Analysis method. The result of research shows that attribute with highest level of customer satisfaction on product quality is clarity of name and logo of company with satisfaction level 222%, attribute with lowest satisfaction level is price match with consumer interest, food presentation and price match with product quality with satisfaction level equal to 80.84%. Attributes with the highest level of customer satisfaction on the quality of service is the hospitality of the waiter and the courtesy of the waiter with a satisfaction level of 218%. Attribute with the lowest level of customer satisfaction on the quality of service is the convenience of café with a satisfaction level of 43%. Attributes that should be prioritized on product quality are price conformity with consumer interest, food presentation and price conformity with product quality. The attributes that must be prioritized on the quality of service is the ease of reaching the location, the cleanliness of the cafe, the availability of parking facilities and the convenience of the cafe. Keywords : Customer satisfaction, Importance Performance Analysis, Twissterdog.

KARAKTERISTIK SENYAWA BIOAKTIF EKSTRAK SELADA LAUT (Ulva lactuca L.) PADA KONSENTRASI PELARUT ETANOL DAN LAMA EKSTRAKSI Ni Luh Gede Dina Yunita; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Ulva lactuca L. is a type of Chloro phyta or green algae. Ulva lactuca L. contains many chemical compounds that are useful to be developed. This study were determine the effect of ethanol solvent concentration and duration of extraction on the characteristics of extract bioactive compounds. This study used Factorial Randomized Block Design (RAK) with 2 factors as treatment. Factor I is the concentration of ethanol solvent which consists of 3 levels there are 70%, 80% and 90%. Factor II is the length of extraction consisting of 4 levels there are 3 hours, 4 hours, 5 hours, and 6 hours. The results showed that ethanol solvent concentration and extraction time were very influential on total phenolic content of sea lettuce extract. While the interaction treatment of ethanol concentration and extraction time greatly affect the levels of vitamin C and ?-tocopherol levels. Ethanol concentration of 90% and 5 hours extraction time resulted in the best extract of Ulva lactuca L. with characteristics of vitamin C content of 35.64 mg / 100g., Total phenolic 694.57 mg GAE / 100 g, and ?-tocop herol content of 308.54 mg / 100g. Keywords : Ulva lactuca L, solvent concentration, extraction time, vitamin C, phenolic ?-tokoferol

STABILITAS KADAR KAROTENOID EKSTRAK BUAH PANDAN (Pandanus tectorius) PADA CAHAYA DAN SUHU PENYIMPANAN Made Gabhina Aryayustama; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Carotenoid extract of pandanus fruit has some deficiencies that are easily damaged by acid, light, and high temperatures. The aim of this study was to know the best treatment of light and temperature to maintain the stability of the pandanus fruit extract during storage. The experiment in this study used Completely Randomized Design with two factors. The first factor was light that consisted of two levels: dark and bright. The second factor was storage temperature that consisted of three levels: 4±3?C, 28±3?C and 45±3?C. The results showed that the treatment of 4±3?C in dark condition had the best treatment to maintain the stability of pandanus fruit extract with the smallest decrease of carotenoid 13,47% during 4 weeks of storage. Keywords : Pandanus fruit extract, carotenoids, light, temperature, stability

APLIKASI COMMODITY SYSTEM ASSESMENT METHOD (CSAM) DALAM JALUR DISTRIBUSI BUNGA GEMITIR DARI DESA BELOK SIDAN SAMPAI PENGECER DI DENPASAR Krisna Iswara; Bambang Admadi; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aim of this research is to know the number of distribution channel of the flower from farmers in Petang District to the retailer, to know the impact of postharvest loss on the flower of farmers from Petang District to retailers.The research used commodity system assessment method method in the form of questionnaires distributed to farmers, collectors, and flower retailers. Impact of handling during farmer level is at clearance and sorting significance reach 15,33%.At the level of collectors is on cleaning and sorting significantly reaches 5.17%. Meanwhile, at the retailer level the impact of sorting on the loss of flower interest is significant ie 12.5%. Physical damage that occurred in the form of flower broken flower at sortation. Physical damage occurs due to collisions, friction, and piles during the distribution process at the retailer level. Keywords : CSAM, distribution channels, flower.

APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) PADA PENANGANAN PASCAPANEN BAWANG MERAH (Allium ascalonicum L.) DARI PETANI DI KECAMATAN KINTAMANI SAMPAI DENPASAR I Putu Gede Angga Dian Pratama; Bambang Admadi; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research were aimed to 1) find out amount and kind of red onion (Allium Ascalonicum L.) distribution lines from farmers in Kintamani District Bangli regency area until Denpasar city, 2) to identify what factors are identified in the red onion (Allium Ascalonicum L.) handler in Kintamani sub-district of Bangli Regency, and 3) know the impact of post-harvest handling when the distribution of red onion (Allium Ascalonicum L.) loss from farmers in Bangli District Kintamani District. The research method used is survey method, with CSAM (Commodity System Assessment Method) application and using survey instrument in the form of questionnaires distributed to farmers, pegepul, merchants and red onion retailers in Kintamani sub-district to Denpasar. The were four distributions lines of red onion (Allium Ascalonicum L.) handler from farmer at Kintamani District, namely line Line I (Farmer?retailer), Line II (Farme?collector?retailer), Line III (Farme?collector?retailer), and lines IV (Farme?collector?traders?retailer). Identification Postharvest handling factors at the farm level include cleaning and sorting. At the collecting level include transportation and storage, at the merchant level includes cleaning, sorting and transport, and at the retailer level includes cleaning, sorting and display. Impact on Postharvest loss on the farmers level is at the sorting reaches 6% (significant). At the sorter level the collector reaches 5%, at the sorter seller level reaches 5%, and at the sorter retailer level reaches 6% (significant). Keywords : CSAM application, onion, aplication

STABILTAS KAROTENOID EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA SUHU DAN pH AWAL PENYIMPANAN Ni Made Dewi Indriyani; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Pandanus fruit is a part of Pandanus tectorius plant that has a yellow to orange color. Pandanus fruit has the potential to be a natural source of yellow and orange dye. The dye obtained from pandanus fruit has unstable properties. The purpose of this study was to determine the effect of pH and temperature on the stability of carotenoids from pandanus fruit and to determine the pH and temperature that can maintain the stability of pandanus fruit extract during storage. The experiment of this study used Completely Randomized Design with two factors. The first factor was acidity (pH) that consisted of three levels: pH 4, 7, and 10. The second factor was temperature that consisted of two levels: 4±3ºC and 28±3ºC. The results showed that acidity (pH) had very significant effect (P<0.01) and temperature had significant effect (P<0.05) on carotenoids. The dye extract of pandanus fruit was more stable at the storage conditions of pH 7 (neutral) and cold temperature (4±3ºC) during 4 weeks storage with decreased of carotenoids was 34.29%. Keywords : Pandanus fruit extract, carotenoids, ph, temperature, stability

PERANAN KUNYIT ASAM SEBAGAI ANTIOKSIDAN PADA FOTOOKSIDASI MINYAK KEDELAI Komang Rumiarsa; Lutfi Suhendra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Turmeric tamarind is known for its strong antioxidant synergism which has the potential as a singlet oxygen catcher due to the presence of bioactive compounds that are easily oxidized by singlet oxygen. The aims of this study is to determine the role of turmeric- tamarind extract (Curcuma domestica Val.-Tamarindus indica L.) as an antioxidant for erythrosine photosensitizer in soybean oil. Turmeric and tamarind are extracted using ethanol solution. The comparison of the turmeric tamarind extract used is 3: 2 with the total extract mixture concentration is 300 ppm. Photo-oxidation is determined by placing the soybean oil under fluorescent light 500, 1000, 1500, 2000, 2500, 3000 lux for 4 hours at room temperature. The ferithiocyanate method is used to measure peroxide figures for every hour. Descriptive one factor was used in analyzing the collected data. The results showed that the light intensity affected the damage of soybean oil containing 25 ppm erythrosine and turmeric-tamarind extract. Rapid damage of soybean oil that exposed to bright light is 18,5 time in comparation with dark conditions. Turmeric-tamarind extract has no activity as quenching singlet oxygen, but is effective as scaveging free radical. Keywords : Soybean oil, Curcuma domestica, Val.-Tamarindus indica L., singlet oksigen quenching, scavenging free radical

KARAKTERISTIK GULA CAIR YANG DIBUAT DARI PATI UBI GADUNG (Dioscorea hispida D.) DALAM VARIASI JENIS DAN KONSENTRASI ASAM Reni Okta Fitriani; Amna Hartiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to know the effect of acid type and concentration on the characteristics of liquid sugar resulting from the hydrolysis of yam gadung (Dioscorea hispida D.) and the highest DE value from the hydrolysis of the yam gadung starch. This research uses Randomized Block Design of factorial pattern. The first factor is acid treatment consisting of 3 levels: hydrolysis of starch with HNO3, H2SO4, and HCl and second factor is acid concentration consisting of 3 levels: 3%, 4%, and 5% . Each treatment is grouped into 2 based on execution time. The variables observed in this study were total sugar reduction, reducing sugar content, Dextrose Equivalent (DE), clarity, and total dissolved solids. The best treatment determination was done by analysis on DE value of hydrolysis result of yam gadung starch. The treatment of acid type variation was very significant and the acid concentration had a significant effect on the value of DE of hydrolysed yam gadung starch. The best hydrolysis treatment of starchy yam starch is by using chloride acid variation at 3% concentration with Dextrose Equifalent (DE) value of 41,22%. Keywords : starch, yam gadung, hydrolysis, acid

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Contact Name I Gusti Ayu Lani Triani

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Contact Name
I Gusti Ayu Lani Triani

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PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia

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Kota denpasar,

Bali

INDONESIA