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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 542 Documents
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ANALISIS EKONOMI JALUR DISTRIBUSI BUNGA GEMITIR (Tagetes erecta L.) DI KECAMATAN PETANG KABUPATEN BADUNG Ninik Indah Purwati; Sri Mulyani; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (468.022 KB)

Abstract

The objective of this research were to know 1) the various type of distribution route of marigold from farmer to consumer, 2) the handling process of distribution after the harvesting of marigold, and 3) the market margin including its profit of each distribution route of marigold from farmer to consumers. This study was a survey research. Population was farmer of marigold at Petang District, Badung Regency; and sample was farmers of marigold in farmer groups Suka Rahayu. The sampling method used purposive sampling and determine the distribution route used snowball sampling technique. The result of this research showed that there are two distribution route of marigold from Belok Sidan Village to consumers. The distribution route one was farmer-collectors-retailer-consumer, and the distribution route two was farmer-collectors-consumer. The handling process by farmer was picking, sorting, grading and packaging; by collectors was transport and temporary storage; by retail was grading. Market margin and profit margin in route 1 (one) was 5.000,00/kg and Rp. 4.115,00/kg and in route 2 (two) was Rp. 3.000,00/kg and Rp. 2.625,00/kg. The best market margin and profit margin was Rp. 3.000,00/kg and Rp. 2.625,00/kg which was found in distribution route two and the best farm gate price was 67% which was found in distribution route two. Keywords: distribution route, marigold, market margin, profit margin, and Tagetes erecta L.
PENGARUH SUHU PEMANASAN DAN KONSENTRASI CARBOPOL TERHADAP KARAKTERISTIK SABUN CAIR CUCI TANGAN Ni Wayan Titin Kartika Sari; G. P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p10

Abstract

Liquid soap is a liquid skin cleansing preparation made from basic ingredients of soap (potassium compounds with fatty acids from vegetable or animal oils). The purpose of this study was to determine the effect of heating temperature and carbopol concentration on the characteristics of hand washing liquid soap, as well as to determine the heating temperature and the best concentration of carbopol to produce hand washing liquid soap. This study used a factorial randomized block design with a 2-factor trial. The first factor is the heating temperature which consists of 3 levels are : 70?C, 80?C, 90?C. The second factor is the concentration of carbopol which consists of 3 levels are: 1%, 2%, 3%. The results showed that the heating temperature, carbopol concentration and interaction between the two treatments had a very significant effect on viscosity. Comparison of heating temperature has a very significant effect, but the concentration of carbopol and interaction between treatments has no significant effect on specific gravity and stability of foam. The ratio of carbopol concentration has a very significant effect, heating temperature has a significant effect but the interaction between the two treatments has no significant effect on the foam height. The treatment of heating temperature, carbopol concentration and interaction between treatments had no significant effect on water holding capacity, pH, free alkali and overall reception. The best treatment was obtained from the treatment of 80?C heating temperature with 1% carbopol concentration. Keywords: Heating temperature, carbopol concentration, saponification, liquid soap.
PENGARUH JENIS PENGEMAS DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK ADONAN SATE LILIT (LULUH) Luh Putu Widia Sri Mastini; Amna Hartiati; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.763 KB)

Abstract

The study aim to 1) know the effect of packaging type and temperature storage of dough satay (luluh) based on some characteristics, 2) determine the best of packaging type and temperature storage to get dough satay (luluh) with the best shefl life based on some characteristics. This research used Randomized Block Design with two factors. The first factor was packaging type that consisted of three level of plastic namely ; polypropilen, polyethylen, and mixed plastic of polyethylen and poliamide plastic. The second factor was temperature storage that consisted of three type namely : (25 ± 2 o C), ( 10 ± 2 o C ), and (-5 ± 2 o C ). Research result showed that storage temperature significantly effect of dough satay (luluh) free fatty acids and total microbial, while type of packaging significantly effect of dough satay (luluh) free fatty acids in two and three days storage, but nonsignificantly effect of the total microbial, interaction of packaging type and temperature storage nonsiginifacantly effect of dough satay (luluh)total microbial, but significantly effect of dough satay (luluh) free fatty acids. Storage with type of plastic with two layers Polyethylen and nylon plastic packaging at ( -5 ± 2 o C ) was the best treatment for extend of dough satay (luluh) shelf life with the best shelf life of dough satay (luluh) was 3 days. Keyword :Dough satay, (luluh), packaging type, temperature storage, shelf life
OPTIMASI SUHU DAN pH TERHADAP AKTIVITAS ENZIM ENDOGLUKANASE MENGGUNAKAN RESPONSE SURFACE METHODOLOGY (RSM) Ambar Kusumaningrum; Ida Bagus Wayan Gunam; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.325 KB) | DOI: 10.24843/JRMA.2019.v07.i02.p08

Abstract

This study aims to determine the optimal temperature and pH for the growth of cellulolytic bacterial isolates to produce high cellulase enzyme activity. This study used one potential cellulolytic bacterial isolate B2S8 which had the highest cellulose degradation value and highest cellulase enzyme activity in previous studies. Carboxymethyl Cellulose (CMC) was used as a substrate on growth media and enzyme activity test. Optimization of temperature and pH on cellulase enzyme activity was done by Response Surface Methodology (RSM) by Central Composite Design (CCD). The results using Response Surface Methodology (RSM) showed that the highest endoglucanase enzyme activity was at 36.9 ºC and pH 6.9 was equal to 0.0269 IU/mL. Keywords: cellulolytic bacteria, endoglucanase enzyme, activity, Response Surface Methodology.
PENGARUH JENIS DAN KONSENTRASI BAHAN PENJERNIH TERHADAP KARAKTERISTIK CUKA KAKAO Ida Bagus Alit Arcana; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.71 KB)

Abstract

ABSTRACT Byproducts of fermented cocoa beans can be processed into cocoa vinegar. Cocoa vinegar produced is still cloudy, so it needs to be clarified. This study aims to determine the effect of type and concentration of fining agent on the characteristics of cocoa vinegar and to determine the type and concentration of the best fining agents to clarified cocoa vinegar. This study used a factorial Randomized Block Design consisting of 2 factors. First factor is a type of fining agent consisting of bentonite, chitosan and gelatin, and second factor is a concentration of fining agent consisting of 0.5, 1, 1.5, 2, 2.5 ppm. Treatments are grouped into 2 groups to obtain 30 experimental units. The variables observed were clarity, pH, total dissolved solids, total acid, and acetic acid levels. The results showed that the type and concentration of purifying agents had an effect on the characteristics clarity, total dissolved solid, degree of acidity (pH), total acid, and acetic acid level of cocoa vinegar. The best treatment to clarify cocoa vinegar is the treatment of chitosan digesters with a concentration of 2 ppm, which produces cocoa vinegar with characteristics of clarity of 0.46 A; total dissolved solids of 2.90oBrix, degree of acidity (pH) of 4.11; total acid of 0.33 mEq NaOH/g, and acetic acid level of 1.96% w/w. Keywords: Cocoa, vinegar, fining, bentonite, chitosan, gelatin
EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI Freddy Marthin Putra Simangunsong; Sri Mulyani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (522.045 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p02

Abstract

This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had an effect on the spread, viscosity, adhesiveness, pH of cream at 6 weeks, but had no effect on antioxidant activity. During the storage of the cream remains homogeneous and does increase the separation of cream (F = 1), there is an increase in dissolved power and pH but the adhesion, viscosity, and antioxidant activity decreases. The best results are the first formulation (F1) characteristics: homogeneous creams and no separation (F = 1), 4,08 cm spread, 40.758 cp viscosity, 16.2 seconds adhesiveness, IC50 antioxidant activity: 48.39 ?g / mL and pH 8.17. Keywords: turmeric extract, stability, cream, formulation, antioxidants, IC50
ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN MANGSI GRILL AND COFFEE DENPASAR Dian Mandasari; Sri Mulyani; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.263 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p01

Abstract

The Aims of this research were to : (1) find out which of the product and service attributes that considered important by the customer to achieve customer satisfaction on product and service quality in Mangsi Grill And Coffee, (2) Calculate customer satisfaction level on product and service quality in Mangsi Grill And Coffee (3) To determine attributes that need to get priority from Mangsi Grill And Coffee according to the importance and performance level in giving satisfaction to customer in Mangsi Grill And Coffee. This research applied Customer Satisfaction Index (CSI) and Potential Gain In Customer Values (PGCV). The Result of the research showed that all of the service quality attributes considered important by the customer and so does for the 18 of 20 product quality attributes. The level of customer satisfaction based on CSI for service quality is 85% and on product quality is 82%, which shows that consumers are very satisfied with products and services at Mangsi Grill and Coffee. Service quality attributes that need to gain attention are employee appearance with indeks of PGCV 3.739; interior design with indeks of PGCV 3.735; internet availability (wifi) with indeks of PGCV 3.657; and equipments with indeks of PGCV 3.614, while product quality attributes that need to gain priority are food presentation with indeks of PGCV 3.759; the beverage presentation with indeks of PGCV 3.569; discount with indeks of PGCV 3.458 and social media application with indeks of PGCV 3.327. Keywords : coffee, product quality, service quality, customer satisfaction, Customer Satisfaction Index (CSI), Potential Gain In Customer Values (PGCV)
PENGARUH SUHU DAN LAMA DISTILASI TERHADAP RENDEMEN DAN KARAKTERISTIK DISTILAT ALKOHOL DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO. I Gusti Gde Satria Anggakara Putra; Ni Made Wartini; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.527 KB)

Abstract

The aims of this study were to 1) determine the influence of temperature and time of distillation of the alcohol distillate characteristics of watery sweating, 2) obtain the temperature and time of distillation is capable to producing the best characteristics of the alcohol distillate of watery sweating. This study consist of two factors, using a randomized block design. The first factor was a time of distillation which consists of 4 levels, namely 15, 30, 45 and 60 minutes. The second factor was the temperature of distillation which consists of 2 levels namely 90±2°C and 100±2°C. The experiments are grouped into 2 groups based on the time of implementation, thus obtained 16 experimental units. Variables observed that the yield, alcohol content, pH, total acid and total dissolved solids. Temperature of 90±2°C and 15 minutes time of distillation was an appropriate treatment to produce alcohol from the watery sweating with the best characteristics that yield of 1.5 %, 30.99 % alcohol content, acidity (pH) 3.48, total acid 0.0307 meq NaOH/g and total dissolved solids 11.6 % Brix. Keywords: watery sweating, fermentation, distillation, alcohol.
PENGEMBANGAN MANAJEMEN RANTAI PASOK KOPI ARABIKA KINTAMANI BALI Try Ono Siswandi; A.A.P.Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.919 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p12

Abstract

The purpose of this study were to determine the condition of Kintamani Arabica coffee supply chain management which included the structures, mechanisms and institutional supply chain, and to determine the priority of the recomendations of the development in order to improve the performance management of the supply chain of Arabica Coffee Kintamani. The research was carried out at the Catur Village in Kintamani Subdistrict, Bangli Regency, up to the distribution channel to Denpasar. The instrument used to collect supply chain performance data were questionnaires. The format of the questionnaire followed to the terms and conditions required by AHP. The distribution pattern of Kintamani Arabica coffee is: Pattern 1: Farmers à UPH à Coffee shop à End consumers. Pattern 2: Farmers à Cooperation à End consumers. Pattern 3: Farmers à Collectors àPT. Mengani à Retailers à End consumers. The results of the analysis with the AHP method indicated that the criteria of increasing access to market, alternative management costs, and production cost performance indicators were the priority that plays a role in the development of a competitive supply chain management system for Kintamani Arabica coffee. Keywords : AHP Method, Supply Chain, Arabica Coffee
RENDEMEN DAN KARAKTERISTIK EKSTRAK PEWARNA BUNGA KENIKIR (Tagetes erecta L.) PADA PERLAKUAN JENIS PELARUT DAN LAMA EKSTRAKSI Ni Putu Puspadi Aristyanti; Ni Made Wartini; I.B. Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (480.823 KB)

Abstract

Marigolds (Tagetes erecta L.) is an ornamental herb commonly used as a hedge plant with yellow petals especially in Bali, growing wild, and more flowering in direct sunlight exposed areas. Marigolds usually used for religion ceremonies and natural dye. The aims of this study were to determine the effect of solvent type and extraction time on the yield and characteristics of marigolds flower dye extract, and to determine the best solvent type and extraction time to produce marigolds flowers dye extract. The experiments in this study using factorial randomized block design with two factors. The first factor was the solvent type which consists of three levels: n-hexane, chloroform, and ethyl acetate. The second factor was extraction time that consists of three levels: 12, 24, and 36 hours. The results showed that the solvent type and time extraction time factor was affected significantly (P<0.01) on the yield, total carotenoids, the brightness level (L*), the redness level (a*) and the yellowish level (b*). Interaction between two factors was affected significantly (P<0.01) on the yield, total carotenoids and the redness level (a*). But, did not effect on the yellowish level (b*) and the brightness level (L*). The best treatment to produce marigolds flowers dye extract is use n-hexane solvent and extraction time 36 hours that result 9.68% (w/w) of yield, 20.21% (w/w) of total carotenoids, 8.25 of brightness level (L*), 4.04 of redness level (a*), and 2.86 of yellowish level (b*).Key words: marigolds flowers dye extract, solvent type, extraction time

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