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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 15 Documents

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Search results for , issue "Vol 9 No 3 (2021): September" : 15 Documents clear

Karakteristik Enkapsulat Ekstrak Kulit Buah Kakao (Theobroma cacao L.) pada Perlakuan Variasi Jenis dan Konsentrasi Bahan Penyalut Misbach Baihaqi Zen; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of variations in type and concentration of coating material on the characteristics of the cocoa pod extract encapsulate and to determine the best produce cocoa pod extract encapsulate. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor is the type of coating material (S) which consists of maltodextrin and gum arabic. The second factor is the concentration of coating material (M) which consists of: 5%, 10%, 15%, 20%, 25%. The results showed that the type and concentration of coating material had a significant effect on the yield, water content, solubility, antioxidant capacity, total phenolic and encapsulation efficiency of cocoa pod extract encapsulate. The interaction between treatments had a significant effect on the yield, solubility, antioxidant capacity, total phenolic and encapsulation efficiency, but had no effect on the water content of the encapsulated cocoa pod extract. The best treatment was obtained using gum arabic of 5% concentration coating material, with characteristics of 84.81±0.15% yield, 7.10% water content, 84.26±0.06% solubility, 80.12 ±0.24 mg GAEAC/g antioxidant capacity, 113.77±0.24 mg GAE/g total phenolic, and 78.16±0.60% encapsulation efficiency. Keywords : Antioxidants, cocoa pod, encapsulation, concentrations, gum arabic, maltodextrin.

Cover dan Daftar Isi Vol. 9 No. 3 September 2021 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Pengaruh Jenis dan Konsentrasi Bahan Pengisi terhadap Karakteristik Komposit Bioplastik Pati Umbi Gadung-Karagenan Komang Gede Irwan Suparwan; Amna Hartiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of filler types and concentrations and their interactions on the characteristic bioplastic composites of gadung tuber starch-carrageenan, and to determine the types and concentrations of fillers that produce the best characteristic of the bioplastic composites of gadung tuber starch-carrageenan. This research used factorial randomized block design. The first factor is the type of filler consisting of 4 level that is ZnO, clay, CaCO3, nanocellulose. The second factor is the filler concentration consisting of 4 levels 0%, 5%, 10%, 15% (w/w). Each treatment is grouped into two time-based of making bioplastics, so there are 32 experimental units. The data obtained were analyzed of variant and test Tukey’s. Composite gadung tuber starch-carrageenan with nanocelluloce filler get the best a tensile strength value 19,33 MPa, elongation at break 10,47%, modulus young 185,06 MPa, biodegradability for 6 day, and contain asetil (C-O-C), alkenes (CH), alcohol, ethers, carboxylic acids, and esters (CO), alkene (C=C), alkyne (C?C), alcohol (OH). While the composite bioplastic of gadung tuber starch-carrageenan with ZnO filler material with a concentration of 15% the best swelling value 39.32% and the rate of water vapor transmission 0.56 g/hours.m2. Keywords: bioplastic, gadung tuber starch-carrageenan, filler

Pengaruh Konsentrasi Etanol dan Waktu Ekstraksi menggunakan Metode Microwave Assisted Extraction (MAE) terhadap Aktivitas Antioksidan Ekstrak Kulit Buah Kakao Diana Puspitaningtyas; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research was conducted to determine effect of ethanol concentration and extraction time on antioxidant activity of cocoa pod husk extract and to obtain ethanol concentration and extraction time using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant capacity. The experimental design used in this research was a factorial randomized block design, which consisted of two factors. The first factor was the concentration of ethanol which consisted of 3 level that namely ethanol 75%, 85% and 95%. The second factor was the time of extraction which consisted of 4 level namely 5, 10, 15, and 20 minutes. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the concentration and extraction time had a very significant effect on yield, total phenolic, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and total flavonoid. Interaction on antioxidant capacity had a significant effect, but did not significantly effect to the yield of cocoa pod husk extract. The best treatment showed that extraction by ethanol 95% for 15 minutes using MAE which the characteristic yield was 11.85±0.84% total phenol was 149.36±0.92 mg GAE/g extract, total flavonoid was 91.03±2.31 mgQE/g extract, antioxidant capacity was 136.69±0.19 mg GAEAC/g extract. Keyword : Ethanol concentration, time extraction, antioxidants, cocoa pod husk.

Pengaruh Konsentrasi Bubuk Kakao (Theobroma cacao L.) terhadap Karakteristik Krim Kunyit Daun Asam Dicki Cahya Putra Anggelo; Sri Mulyani; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

People are increasingly aware of the dangers of using harmful chemicals in cosmetics. One of the herbal ingredients that can be used in the manufacture of cosmetics is turmeric, tamarind leaves and cocoa powder which are applied in making creams. The purpose of this study was to know the effect of the concentration of cocoa powder on the characteristic of tumeric tamarind cream and to obtain the concentration of cocoa powder that produces cream of turmeric extract and tamarind leaves with the best characteristics.This study used a non-factorial randomized block design with 6 concentration levels of 0%, 3%, 6%, 9%, 12%, and 15%. The variables observed in the cream were homogenity, viscosity, pH, spreadability, separation ratio, adhesion, color intensity, and total phenol. The data were analyzed by Analysis of Variance, if the treatment had an effect, it was continued with Duncan's test. The results of this study showed that the concentration of cocoa powder in cream with active ingredients of turmeric and tamarind had a significant effect on viscosity, adhesion, spreadability, total phenol, cream brightness level (L*), but had no effect on pH, separation ratio and redness level ( a*) and the degree of yellowness (b*) of cream. The treatment of cocoa powder on sour cream turmeric leaves with a concentration of 9% met the criteria for the characteristics of the cream, namely: homogeneous cream, 5.43 to 4.46 cm spreadability, 6.78 to 9.05 second adhesion, pH 6, 36 to 6.46, a viscosity of 11,3 to 24,0, and a separation ratio of 1. Keywords: cocoa powder, tamarind leaves, turmeric, cream characteristics.

Pengaruh Jenis dan Konsentrasi Pemlastis terhadap Karakteristik Komposit Bioplastik Pati Ubi Talas Belitung (Xanthosoma sagittifolium) - Kitosan Runa Ramadanty Aisyi Putri; Amna Hartiati; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of the type and concentration of plasticizers and their interactions on the characteristics of the taro potato starch bio-plastic composite and to determine the type and concentration of the plasticizer that produces the best characteristic of the taro starch bio-plastic composite. This study used a factorial randomized block design. The first factor is the type of plasticizer which consists of 4 levels, namely glycerol, sorbitol, castor oil, and stearic acid. The second factor is the concentration of plasticizers with 4 levels, namely 0.5%; 1%; 1.5%; 2%. Each treatment was grouped into 2 based on the time of making bio-plastics, so there were 32 experimental units. The variables observed were tensile strength, elongation at break, elasticity, thickness expansion, water vapor transmission rate, and biodegradation. The data obtained were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the type and concentration of plasticizers and their interactions had a very significant effect on tensile strength, elasticity, thickness expansion and water vapor transmission rate. The type of plasticizer and the concentration of the plasticizer have a very significant effect, while the interaction has no significant effect on elongation at break. The type of plasticizer and the concentration of the plasticizer and their interactions have no significant effect on biodegradation. The best characteristics of bio-plastic composites occurred when using stearic acid plasticizer with a concentration of 0.5% with a tensile strength value of 23.00 MPa, elongation at break 2.22%, elasticity 1038.27 MPa, expansion 91.47%, water vapor transmission rate 1.38 g/m2.hour and 7 days of degradation. The bioplastics produced in this study have met the standards of SNI 7818:2014 on the variable tensile strength, elasticity and international standards ASTM 5336 on the variable length of degradation. Key words: taro tuber starch, chitosan, composites bio-plastic, type and concentration of plasticizer.

Analisis Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan pada Rumah Makan Ayam Geprek Greget Eli Shylvia Br Tarigan; I Ketut Satriawan; Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Greget Chicken Geprek Diner is one of the many diners that sell fried chicken. Greget Chicken Geprek Diner strives to maintain product quality and service for customer satisfaction so that customer interest is not reduced. The purpose of this study is to determine the attributes of products and services that are able to satisfy customer needs and provide solutions for improvement. The study was conducted at the Greget Chicken Geprek Diner in Medan. Sampling was done by purposive sampling method and data collection was done by distributing questionnaires and directly to respondents. The analysis was carried out using the Kano method. The study results show on product quality attributes: The promise of being given on time in completing the product, maintaining food hygiene, and consistent chicken size. These three attributes have the “better” (0.8) and “worse” (-0.77) values and are included in the one-dimensional and reverse categories. Attributes of service quality: Waiters prioritize the interests of customers, Management responds to customer complaints, Adequate parking space, Clean rooms, When the payment process is correct or there are no errors, and Waiters respond quickly when called. The six attributes have the highest “better” (0.83) and “worse” (-0.62) scores and are categorized as attractive and one-dimensional. Keyword : Quality of service, customer satisfaction, kano method.

Karakteristik Komposit Bioplastik Pati Ubi Talas-Karagenan pada Variasi Suhu dan Waktu Gelatinisasi Dewi Pujawati; Amna Hartiati; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of variations in temperature and time of gelatinization on the characteristics of the bioplastic composite of taro starch-carrageenan and to obtain the right gelatinization temperature and time to produce a bioplastic composite of taro starch and carrageenan with the best characteristics. This study used a randomized block design with two factors. Factor one is gelatinization temperature which consists of 3 levels, namely 75±1oC; 80±1oC; 85±1oC. Factor two is the gelatinization time for 3, 4, and 5 minutes. The observed variables included tensile strength, elongation at break, young modulus, water swelling, water vapor transmission rate (wvtr), and biodegradation. The data obtained were analyzed for diversity and continued with the BNJ. The results showed that variations in temperature and time of gelatinization and their interactions had a very significant effect on tensile strength and elasticity. Meanwhile, gelatinization temperature and time had a significant effect but did not interact with elongation at break. Moreover no significant effect on swelling, water vapor transmission and biodegradation. The best characteristics of bioplastic composites were found at a temperature of 85±1oC and a gelatinization time of 5 minutes with a tensile strength value of 11,19 MPa, elongation at break 4,38%, modulus young 255,35 MPa, swelling 84,35%, water vapor transmission 0,55 g/h.m2 and the degradation time 7 days. Keywords : composites bioplastic, carrageenan, taro tuber starch, temperature and time of gelatinization

Analisis Pengendalian Kualitas Produk X dengan Metode Six Sigma di PT. Y Avriella Anggita; I Ketut Satriawan; Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

PT. Y is a company that produce various kinds of products which are made from natural ingredient or plants simplicia. One of it is product X which is often found defects on the packaging. The purpose of this research is to analyze the factors that caused defects on the product’s packaging and to propose improvement suggestions by using the six sigma method which consists of Define, Measure, Analyze, Improve and Control (DMAIC) phases. The results of this research showed that the sigma level was 4.11. Through the making of Critical to Quality (CTQ), it has been discovered that there were 3 types of defect, namely a hole found in the plug (0.19%), a crack found in the plug (0.22%), and leaks found in between the plug and the body of the packaging (0.93%). The factors that caused defects on the product’s packaging consisted of human error, material, method and machine. The improvement suggestions that could be recommended are to form an inspection team, to inspect the packaging material from time to time at the supplier’s workplace, to use the checksheet to make it easier when packaging is being inspected, to apply drop test to the packaging which are received from the supplier, and to add a drop test machine so the result of the test would be more accurate. Keywords : six sigma, quality control, bottled oil

Mempelajari Laju Kerusakan Krim Kunyit - Lidah Buaya (Curcuma domestica Val. - Aloe vera) pada Berbagai Konsentrasi Phenoxyethanol selama Penyimpanan Alfina Via Azizah; Sri Mulyani; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aimed to: 1) Determine the effect of phenoxyethanol concentrations as a preservative of turmeric-Aloe vera cream. 2) Determine the right phenoxyethanol concentration to produce turmeric-Aloe vera cream with a longer self life and fulfil the requirement of SNI. This study used a Simple Linier Regression. The concentration of phenoxyethanol treatment consisted of 6 levels, namely 0% ; 0,2% ; 0,4% ; 0,6% ; 0,8% and 1%. Each treatment was repeated 3 times, so that 18 experimental units were obtained. The data was analysed using linier regression to showed the damage rate of turmeric-Aloe vera cream during storage. The variables observed in turmeric-Aloe vera cream are homogeneous, pH, specific gravity, viscosity, total phenol, total plate count, and yeast fungus score. The results of the study showed that the best concentrations of phenoxyethanol is 1% : homogeneous, pH 5, specific gravity 1,00130 g/cm3, viscosity 10400 cps, total phenol 6,33176 mg GAE/g, ALT 0 koloni/g dan AKK 0 koloni/g and also that is able to keep the physical properties of turmeric-Aloe vera cream in 41-53 weeks and can inhibits microbial growth until 6 weeks. Keywords : turmeric, Aloe vera, preservative, phenoxyethanol

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I Gusti Ayu Lani Triani

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Contact Name I Gusti Ayu Lani Triani

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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

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jrma@unud.ac.id

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PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia

Location
Kota denpasar,

Bali

INDONESIA