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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 16 Documents

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Search results for , issue "Vol 7 No 4 (2019): Desember" : 16 Documents clear

Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin Putu Dwi Ariyanti Lestari; Luh Putu Wrasiati; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Rosella contains high levels of anthocyanin and can be used as a source of functional dyes. The making of functional dyes is carried out through the process of extraction and encapsulation. The aims of this study were to determine the effect of casein-maltodextrin encapsulation ratio on the encapsulation characteristics of rosella flower functional dye extract and determine the best encapsulation ratio of casein-maltodextrin in producing rosella functional dye extract encapsulates. Experiments in this study used a single factor randomized block design. These factors are the casein and maltodextrin ratio which consists of (maltodextrin), (1: 0.5), (1: 1), (1: 1.25), (1: 1.5), (1: 1.75), (1: 2.0), (1: 2.5) and (casein). The results showed that casein and maltodextrin comparison factors had a significant effect of yield, (P <0.01) on yield, total anthocyanin, surface anthocyanin level, encapsulation efficiency, solubility, brightness (L*), redness (a*), yellowish level (b*) but did not have a significant effect (P> 0.05) on water content. The comparison treatment between casein and maltodextrin 1: 0.5 is a treatment to produce encapsulate products of roselle flower functional dye extract with a yield of 42.86 percent, water content of 5.04 percent, surface anthocyanin total of 9.43 mg/g, surface anthocyanin level 1.66 mg/g, encapsulation efficiency 82.37 percent, solubility 45.84 percent, brightness level (L*) 60.86, redness level (a*) 25.64, yellowish level (b*) 29.61. Keywords: rosella (Hibiscus sabdariffa L.), extraction, casein, maltodextrin, encapsulation.

Analisis Pangsa Pasar Beberapa Merek Produk Minuman Susu Fermentasi dalam Kemasan dengan Metode Rantai Markov di Lingkungan Kampus Universitas Udayana Keisa Az-zahra; A. A. P. A. Suryawan Wiranatha; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The objectives of this research were to determine the consumer characteristics of fermented milk products, analysis market share of several packaged fermented milk brands at this time until next five years ahead and determine the long-term market balance at Udayana University. The data used in the study was primary data collected through a questionnaire, for analysis this research was using the markov chain method by software QM 5.3. The result of the characteristics consumers of fermented milk were dominated by women with an average age 21-25 years old and mostly profession are students, with an average spending money for snacks/drinks was Rp 100,000-300,000/month with an average consumption of fermented milk 2-3 times/week. The reason of respondents consuming fermented milk was because of the taste was so special and respondents also get the information from advertisements on television, respondents usually buy the products from supermarkets on their own initiative by planning them first. The result of the research market share analysis was Yakult brand always leads market share, in the 2019 the Yakult brand was 55%, Cimory 30%, Calpico 8%, Vitacharm 4% and other brands 3%. in 2020 there was an increase for Yakult to 56%, a decrease for Cimory 29.5%, Calpico 7.5%, Vitacharm 3.9% and other brands rising to 3.1%. In 2021 only for Yakult change to 56.1% and Vitacharm 3.8%. In 2022 all brands were still in the same percentage but in 2023 Yakult change to 56.2% and Vitacharm 3.7%. The market share will reach stable conditions where the market share of each brand was Calpico 7.0%, Cimory 25.7%, Vitacharm 3.4% and Yakult 60.6% and other brands 3.3%. Keywords: fermented milk, market share, markov chain method

Fermentasi Produksi Asam Sitrat menggunakan Aspergillus Niger ATCC 16404 dengan Substrat Hidrolisat Cair Limbah Padat Industri Brem Gede Asstaradi Kusuma; Nyoman Semadi Antara; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Dregs of solid waste brem industry contained 12 percent of sugar and 10,8 percent of starch. Component contained in the dregs are expected to produce citric acid. The aims of this study were to determine the effect of static cultivation on the production of citric acid from liquid hydrolyzate brem waste by using Aspergillus niger. The experimental design used in this study was a simple randomized block design (RAK), which the static cultivations (0, 1, 2, 3 days) as a treatment. The results showed that the static cultivation treatment significantly affected the level of acidity (pH), total soluble solids, biomass, reducing sugar, calcium citrate, citric acid and yield. The static cultivation for 1 day was the best treatment to produce Ca-citrate which the production level was 3,84 ± 0,05 g/L. By the stoichiometry method the citric acid production could be calculated, which equal to 2,12 ± 0,03 g/L. Keywords: Aspergillus niger, dregs of brem, static cultivation, Ca-citrate, citric acid

Analisis Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan di Voltvet Eatery and Coffee menggunakan Metode Customer Satisfaction Index (CSI) Made Nanda Pranata; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this research is to: (1) find out the attribute of products and services that are considered important by customers to achieve customer satisfaction of the quality products and service. (2) determine the level of customer satisfaction with the quality of products and services. (3) Determine attributes that need to get a priority in quality improvement of products and services to enhance customers satisfaction at Voltvet Eatery and Coffee. This research uses the methods of Customer Satisfaction Index (CSI) and the Potential Gains In Customer Values (PGCV) that includes quality products including food, beverage, coffee, price and promotion, while the quality of service including physical evidence, reliability, responsiveness, assurance, and empathy, respondents used amounted to 94. The data obtained were analyzed using SPSS 25.0 applications and microsoft excel. The Result of the research showed that all of the product and service quality attribute are considered important by customers. The level of customer satisfaction based on the CSI to quality product is 82,85% and on services 83,83%, which shows that customers very satisfied with product and service at Voltvet Eatery and Coffee. Quality attribute product that needs attention is the presentation with a PGCV index value 4.017; discount with the value of the index PGCV 3.891; and the consistency of food per serving with the value of the index PGCV 3.838; while services quality attribute that need to gain priority are availability of parking lots with the value of the index PGCV 4.200; wifi facilities with the value of the index PGCV 3.636, and employee appearance with indeks of PGCV 3.121. Keywords: product quality, service quality, Customer Satisfaction Index (CSI), Potential Gain In Customer Values (PGCV).

Analisis Nilai Tambah Asinan Rebung Bambu Tabah (Gigantochloaa nigrociliata Burze-Kurz) Berdasarkan Nilai Organoleptik Terbaik Selama Fermentasi Randall Howbert; Nyoman Semadi Antara; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study is to determine the added value of the processed bamboo shoots pickle at the optimum fermentation time. The study was divided into 3 stages, the first stage were determining the best organoleptic properties during fermentation, secondly analyzing the characteristics of bamboo shoots pickles at determined optimum fermentation time, and lastly analyzing the added value of processing the bamboo shoots turned to pickles. The results showed that the most preferred organoleptic value of bamboo shoots pickles was fermentation on day 4 with the hedonic score of 5.65 (slightly preferred ? preferred) with chemical and microbiological characteristics of bamboo shoots and its liquids microbial population 4.6 x 107 CFU/ml and 8.4 x 107 CFU/ml, and lactic acid levels of 0.56% and 0.63%, with salinity of 2.89% and 3.51%, pH 4.0 and 3.7 and reduced sugar content of 1.87% and 2.70%. The value added analysis showed that in a year scenario the producing of bamboo shoots to become pickled using raw materials as much as 566.4 Kg could produce 1510.4 Kg of bamboo shoots pickles (320 gram/jar), of which the results obtained an added value of IDR 566.984.936/ year with added value ratios amounting to 87.89% and the profit received by the company is IDR. 554.273.072 (92.09%). Keyword: Gigantochloaa nigrociliata Burze-Kurz, bamboo shoot pickle, fermentation, organoleptic, added value.

Pengaruh Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin Sarah Chairunnisa; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bidara (Ziziphus mauritiana L.) is one of the most natural ingredients that has the potential as a source of saponins. Saponins can be used as a natural surfactant which can replace the synthesis surfactant. The purposes of this research were to determine the effect of temperature and time of maceration on the characteristics of bidara leaf extract (Ziziphus mauritiana L.) and to obtain the best maceration temperature and time in producing the bidara leaf extract (Ziziphus mauritiana L.) as a source of saponins. This research is using randomized block design with two factors. The first factor is the maceration temperature which consists of 3 levels, namely 29±1°C, 40±2°C, and 50±2°C. The second factor is the maceration time which consists of 3 levels, namely 36 hours, 48 hours, and 60 hours. Each treatment is grouped into 2 based on the time of implementation so obtained 18 units. The results showed that treatment of temperature and maceration time and interaction between the treatment were had very significant on the yield, crude saponins levels, and the height of bidara leaf extract foam (Ziziphus mauritiana L.) as the source of saponins. Temperature of 50±2°C and maceration time of 48 hours is the best treatment to produce bidara leaf extract (Ziziphus mauritiana L.) as a source of saponin with a yield characteristic of 42.59±0.02%, crude saponin levels of 40.84±0.09% and foam height 29.03±0.38 mm. Keywords: Ziziphus mauritiana L., saponins, extraction, temperature, maceration time

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I Gusti Ayu Lani Triani

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Home Page

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Contact Name I Gusti Ayu Lani Triani

Contact Email lanitriani@unud.ac.id

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Editorial Address PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia

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Contact Name
I Gusti Ayu Lani Triani

Contact Email
lanitriani@unud.ac.id

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+628124698714

Journal Mail Official
jrma@unud.ac.id

Editorial Address
PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia

Location
Kota denpasar,

Bali

INDONESIA