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I Gusti Ayu Lani Triani
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INDONESIA
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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DISTRIBUSI DAN PENANGANAN PASCAPANEN KACANG PANJANG (Vigna sinensis L.) DARI KECAMATAN BATURITI KE KOTA DENPASAR A A Gede Ary Gunada; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study were 1) to find out the distribution line of long beans (Vigna sinensis L.) that produced in Baturiti to Denpasar, 2) to find out post-harvest handling in each distribution line that is passed and post-harvest handling that has been done, 3) to determine the marketing and profit margin of each distribution from Baturiti to Denpasar. This study was using survey method. This study showed that there were 6 distribution line of long beans from Baturiti to Denpasar and all lines had experienced in sorting and grading on the collectors and traders. The highest marketing margin was Rp 8.000/kg and the highest profit margin was Rp. 6.805/kg which were found in line 4 (farmer-collector-seller-retailer-customer). Meanwhile the lowest marketing margin was Rp.4.250/kg and the lowest profit margin was Rp.3.685/kg which were found in line 1 (farmer-seller-customer)
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.381 KB) | DOI: 10.24843/JRMA.2018.v06.i02.p09

Abstract

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
PENGARUH PENAMBAHAN NaNO3 DAN K2HPO4 PADA MEDIA BG-11 TERHADAP KONSENTRASI BIOMASSA DAN KLOROFIL Tetraselmis chuii I Gusti Ayu Putu Agung Puspita Swandewi; A. A. Made Dewi Anggreni; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.625 KB)

Abstract

The aims of this study were to know the effect of addition of NaNO3 and K2HPO4 on BG-11 medium on biomass and chlorophyll concentration of Tetraselmis chuii and to fine out the best concentration of NaNO3 and K2HPO4 on BG-11 medium to produce highest biomass and chlorophyll concentration of Tetraselmis chuii. This study used a factorial randomized block design.The first factor was NaNO3consists of three levels i.e. 0.5, 1.5 and 2.5 g/l. The second factor wasK2HPO4consists of three levels i.e. 0.020, 0.035 and 0.050 g/l. The experiments were grouped into 2 groups based on the time of culturitation, in order to obtain 18 experimental units. Data were analyzed by analysis of variance and if the treatment significantly affected the parameter followed by Duncan test. The result showed that addition of NaNO3 and K2HPO4had very significant effect on the concentration of biomass and chlorophyll content of Tetraselmis chuii. The addition of NaNO31.5 g/l and K2HPO40.035 g/l was produce the highest of biomass and chlorophyll concentration of 3.3 x 106cells/ml and 10.17 mg/g, respectively. Keywords : biomass, chlorophyll, K2HPO4, NaNO3, Tetraselmis chuii.
STRATEGI PENGEMBANGAN USAHA PRODUKSI PIE SUSU PADA SKALA USAHA RUMAH TANGGA (Studi Kasus Pie Susu Dhian, Denpasar) Binsar Hamonangan Manurung; Ni Luh Putu Wrasiati; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (541.095 KB)

Abstract

This study aims to analyze the internal and external conditions and to develop and recommend business development strategies on Pie Susu Dhian Company. This research was conducted in Pie Susu Dhian Company, “Pasar oleh-oleh khas Bali”, Grocery and Supermarkets in the district of Badung and Denpasar. The method used in this study was field observation and in-depth interviews using a questionnaire assistance. Data resulting from field observation and interviews were analyzed to obtain the formulation of strategies using Strengths, Weaknesses, Opportunities, Threaths (SWOT) analysis. Assessment weighting and rating done by 5 experts. The results showed that there were 7 strengths, 4 weaknesses, 5 opportunities, and 3 threats. The results of the weighting and rating assessment were 4,04 for Internal Factor Evaluation (IFE) and 4.22 for External Factor Evaluation (EFE). This value indicates a strong position in the matrix Internal External (IE) with the strategy that should be done were intensive and integrative strategies. Based on the SWOT analysis matrix, there were 10 alternative strategies that will be used to develop business Pie Susu Dhian.
ASPEK SANITASI DAN HYGIENE DI WARUNG MAKAN IKAN LAUT KAWASAN PANTAI LEBIH KABUPATEN GIANYAR I Wayan Agus Wijaya Adi Kesuma; Luh Putu Wrasiati; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.995 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p10

Abstract

The aim of this study was to determine the level of knowledge of sanitation and hygiene aspects to food handlers and food stall owners in marine food stalls in Pantai Lebih area, Gianyar Regency. The method used is a non-probability type of saturated sampling. Questionnaires were distributed to the food handler and the measurement method used a dichotomy scale that had 2 answers, namely "Yes" and "No". Determination of the sample population was the entire restaurant located in the Pantai Lebih area and which was surveyed as food handlers. The type of research in Pantai Lebih food stall was descriptive which explained the state of sanitation and hygiene. The results of the study showed that in the marine fish food stalls in Pantai Lebih of Gianyar Regency Sanitation facilities for marine fish food stalls in Pantai Lebih, Gianyar Regency 93,75% had fulfilled the requirements. In storing food ingredients, storing finished food, transporting food 100% food stalls already met hygiene requirements. The food service Food 97,5% of food stalls had met hygiene requirements. Food processing 75% of food stall shad met hygiene requirements. Procurement of new food ingredients 56,25% had met hygiene requirements. Key words: sanitation, hygiene, seafood stall, Lebih.
PENGARUH FORMULASI CARBOXYMETHYL CELLULOSE DAN ASAM STEARAT TERHADAP KARAKTERISTIK GEL BIOETANOL Ni Wayan Nadia Martaningsih Sutarsa; Bambang Admadi Harsojuwono; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.849 KB)

Abstract

Bioethanol gel is a mixture of bioethanol and gel, so this product is one of the bioenergy products being developed today. This study was conducted to determine the effect of the formulations of carboxymethyl cellulose (CMC) and stearic acid to the characteristics of bioethanol gel. To achieve the objective of this study, the experiment that was designed using a randomized complete design was done on a laboratory scale by the treatments of the proportion of CMC and stearic acid in the formulation. The data obtained were analyzed by analysis of variance and if the treatment affected on the observed variables then continued with Duncan test. Effectivity test of the observed variables was used to obtain the best characteristics of bioethanol product. The test result showed that 1 g of CMC and 2 g of stearic acid produced the best characteristics of bioethanol gel with viscosity of 10 cp, combustion residues of 0.412%, 0.040% ash content, and duration of flaming was 150.5 seconds per 5 g sample. The bioethanol gel had a thermal efficiency value of 59.64% and a calorific value expressed in higher heating value and lower heating value was 3,163.283 cal/g and 2,562.697 cal/g, respectively. Key words: carboxymethyl cellulose , stearic acid, bioethanol gel, bioenergy
RENCANA BISNIS PENGEMBANGAN USAHA PENGOLAHAN METE (Anancardium occidentalle L) DI SUBAK ABIAN DHARMA SANTI, DESA DATAH - KARANGASEM I Kadek Punia Atmaja; I Ketut Satriawan; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study is to formulate business development strategy of cashew processing in Subak Abian Dharma Santi, Datah village, Karangasem and determine the feasibility of developing a business plan cashew processing business in terms of aspects of feasibility. This study used a SWOT analysis to formulate strategy and to determine the feasibility of business plan enterprise development cashew processing analysis of market and marketing aspects, technical and technological aspects, management and human resources aspects, and financial aspects with the eligibility criteria such as NPV, IRR, B / CR, and PBP. Business plan enterprise development position in Subak Abian Dharma Santi based matrix position is in quadrant II, which means that in spite of all external threats. Business development of the cashew processing in Subak Abian Dharma Santi has the advantage of resources, and alternative strategies produced are: (1) conducting promotional products processing cashew ready for consumption intensive and efficient, (2) producing cashew ready for consumption with good quality so as to compete in the market. Analysis of the feasibility study financial aspects of the business plan enterprise development, cashew processing in Subak Abian Dharma Santi viable seen from NPV of Rp 83.988.304, IRR of 26,55%, B / CR at 1.24, and PBP 3 year 1 months. Keywords: business plan, strategy, subak abian, cashew
Cover dan Daftar Isi Vol. 3 No. 4 Desember 2015 Admin JRMA
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 (76.068 KB)

Abstract

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PENGENDALIAN KUALITAS ATRIBUT KEMASAN MENGGUNAKAN METODE FAILURE MODE EFFECT ANALYSIS (FMEA)PADA PROSES PRODUKSI AIR MINUM DALAM KEMASAN Ni Wayan Anik Satria Dewi; Sri Mulyani; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (606.364 KB)

Abstract

The purpose of study: 1. determine the types of defects in the product packaging plastic cups 240 ml, 2. determine the factors that cause defectsin the product, 3. formulated alternative improvements to reduce the defect rate of the product. Research carried out by carrying out preliminary studies and literature, collection of data and then processed and analyzed. Data processing is done using: histogram, p-chart, fishbone diagram and Method Failure Mode Effect Analysis (FMEA). The data are analyzed to derive the value of the Risk Priority Number (RPN) to provide the highest proposed improvement alternative. The results showed that the types of defects are: leaking cup defects, dents glass defects, labeling defect, amount of volume defect and defect content of the product and disability amount to an average of product defects 3.53% of the total production per month. Factors that cause disabilityif sorted by degree are: human, packaging materials, environment, methods, and machinery. Once the causes of defects is controlled decrease the number of defects with an average value of 2.4%of total production per month. Recommendations for improvement are given is to control all the processes in the packaging division, especially the checking process, because the checking process has the highest RPN value with a value of 576 Keywords: Quality, Defect, Statistical Quality Control, FMEA
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.653 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p08

Abstract

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

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