cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Gusti Ayu Lani Triani
Contact Email
lanitriani@unud.ac.id
Phone
+628124698714
Journal Mail Official
jrma@unud.ac.id
Editorial Address
PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia
Location
Kota denpasar,
Bali
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
 17   18   19   20   21 
STIMULASI PERTUMBUHAN Lactobacillus casei subsp. rhamnosus PADA MEDIA YANG DISUPLEMENTASI TEPUNG REBUNG BAMBU TABAH (Gigantochloa nigrociliata Buse-Kurz) Ketut Agus Ary Subakti; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 1 (2016): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.412 KB)

Abstract

Shoots of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz) are known containing dietary fiber and oligosaccharides as a prebiotic potential. The components contained in the bamboo shoots are expected to enhance the growth of the microflora of the digestive tract including lactic acid bacteria (LAB). This study was conducted to determine the ability of the bamboo shoot flour as a substrate to stimulate the growth of Lactobacillus casei subsp. rhamnosus. In vitro experiment was conducted in the laboratory by treatment of fermentation time. The media used was Tr-YP media, which was yeast-peptone media added by 2 g bamboo shoots powder per 100 ml. Fermentation was carried out at 37°C with a fermentation time of 0 hours to 24 hours. The results showed that during the fermentation the growth of Lactobacillus casei subsp. rhamnosus were stimulated by the media that supplemented by bamboo shoot powder. The growth of the bacteria were followed by the decrease in pH. Total Lactobacillus casei subsp. rhamnosus after 12 hours fermentation was 5,5x10 8 CFU/ml and the pH was 5,13. [Keywords]: Gigantochloa nigrociliata, Lactobacillus casei subsp. rhamnosus, flour bamboo shoots
PERANCANGAN MODEL BISNIS BIDANG KOSMETIK RIAS PADA USAHA RINTISAN PHEBEE LIP BALM MENGGUNAKAN BUSINESS MODEL CANVAS Elni Hazar Indriantini; Dwi Purnomo; Efri Mardawati
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 (324.73 KB) | DOI: 10.24843/JRMA.2019.v07.i02.p13

Abstract

The design of business models at startup companies engaged in the field of technology is needed, this aims to introduce the values of the company and product on the consumer and the public so that have added value and the marketability can compete. This research aims to develop a business model for the validation of the Phebee Lip balm using a business model canvas. The research was done by designing business models in accordance with the literature and case studies are needed, then the business model validated to respondents contained on each column business model canvas. The results suggested that the company is Phebee Lip balm must continue to make improvements to introduce the values of products to consumers and communities, namely local lip balm products, natural lip balm is made from natural ingredients and it is safe to use and has no side effects. Keywords: Business Model Canvas, Startup, Cosmetic, Local Product.
STRATEGI PENGEMBANGAN USAHA MINUMAN BARJAZ TEA DI BARJAZ COMPANY Ketut Anik Mas Juliani; Bambang Admadi Harsojuwono; Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.278 KB)

Abstract

This research aimed to analyze the internal and external conditions, to formulate strategies, and to determine the priorities of Barjaz Tea business development. Business development strategy is determined by using SWOT (Strength, Weakness, Oppurtunities, and Threats) matrix analysis, quantitative analysis using EFE, IFE and IE matrix, and also strategy priority analysis using TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution) method. The research results show that there were 7 strengths, 6 weaknesses, 5 opportunities and 2 threats in this business. The value of the IFE (Internal Factor Evaluation) matrix analysis was 3.216 and the EFE (External Factor Evaluation) matrix was ??3.151. These values indicate a strong position, in the IE (Internal External) matrix strategies that should be to develop are consisting of intensive strategy (market penetration, market development and product development), and integrative strategy (backward integration, forward integration and integration horizontal). Based on SWOT analysis there were alternative strategies that can be recommended to develop Barjaz Tea business. TOPSIS analysis results with the value of the proximity of each alternative to the ideal solution was 1.000, namely maximize the availibility of raw materials. Keywords: business development strategy, Barjaz tea, SWOT, TOPSIS.
PENERAPAN ANALYTICAL HIERARCHY PROCESS (AHP) DALAM PEMILIHAN JAJANAN TRADISIONAL DI PASAR TRADISIONAL TABANAN Kadek Thiar Prahitadani; Amna Hartiati; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (438.972 KB)

Abstract

There are many traditional snacks that spread out at Tabanan traditional market. This issues caused a difficulties to choose those traditional snacks. This research has a purpose to knowing about traditional snacks grouping and to define the criteria and alternative of chosing the foods. In the process of defining of choise, here used the Analytical Hierarchy Process (AHP), to find the prioriy of criteria and alternative. Data obtained by interviewing fill out quistionaire by five experts on this subject. From data analising, shows that priority criteria to choose the traditional snacks are appearance (0.409), followed by taste (0.188), way to serve (0.183), then price and packaging with priority value each are (0.127) and (0.094). And priority alternative based on category wet are bubur sumsum” with value 1.821, followed by “daluman” 1.238, “kolak”0.964, “bubur campur” 0.475, and “cendol” with value 0.457. Semi wet category are “klepon” 1.500, followed by “bantal” 1.303, “laklak” 0.918, “sumping” 0.866, and then “lukis” 0.412. Category of dry “matahari” 1.952, followed by “begina” 1.045, “uli” 0.884, “satuh” 0.566 and then “sirat” 0.553.
PENGARUH PERBANDINGAN MINYAK KELAPA (Cocos nucifera) DENGAN LEMAK KAKAO (Theobroma cacao L.) DAN SUHU PEMANASAN TERHADAP KARAKTERISTIK SABUN Ni Made Purindah Sari; Luh Putu Wrasiati; Lutfi Suhendra
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 (376.815 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p04

Abstract

Soap is one of the cleansers made by chemical reactions between sodium or potassium bases with fatty acids from vegetable oils or animal fats, such as coconut oil, VCO, palm oil, castor oil, olive oil, soybean oil, cocoa fat, tallow and lard. The purpose of this study was to determine the effect of comparison of coconut oil with cocoa fat and heating temperature to the characteristics of soap and determine comparison of coconut oil with cocoa fat and heating temperature to produce the best soap characteristics. This study used factorial randomized block design with two factor experiments. The first factor was the comparison of coconut oil with cocoa fat which consists of five experimental levels, namely: 0:60, 15:45, 30:30, 45:15, 60: 0. The second factor was the heating temperature which consists of 3 experimental levels, namely: 60?C, 70?C, 80?C. The results showed that the comparison of coconut oil with cocoa fat and heating temperature and the interaction between the two treatments had a very significant effect (P<0.01) on rendemens, texture, and soap foam. Comparison of coconut oil with cocoa fat and heating temperature had a very significant effect (P<0.01), but the interaction between the two treatments had no significant effect (P>0.05) on soap water content. Comparison of coconut oil with cocoa fat was very significant (P<0.01), but the heating temperature and interaction between the two treatments had no significant effect (P>0.05) on free fatty acids and soap-free alkalis. The best treatment was obtained from an alternative treatment comparison of coconut oil with cocoa fat 15:45 and heating temperature 70?C with soap rendemens of 88.36%, soap texture of 4.90 kg, soap foam content of 72.64%, soap water content of 13.73%, free fatty acid levels of 0.40 (ml equivalent NaOH/g), soap free alkalis of 0.05%. Keywords : Coconut oil, cocoa fat, heating temperature, saponification, soap
ISOLASI DAN KARAKTERISASI BAKTERI POTENSIAL PENGHASIL ETANOL DARI INDUSTRI ARAK BALI DI KARANGASEM-BALI Yeni Veronika Simatupang; I Made Mahaputra Wijaya; Nyoman Semadi Antara
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 (635.19 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p07

Abstract

The aim of this reasearch was to isolate and identify ethanol-producing bacteria from the Balinese arak industry. Samples were taken from three places in Bali's Karangasem Regency. Isolation was conducted by growing microorganisms from samples on Zymomonas Sukrosa Mobilis (ZSM) media to obtain pure isolates. The pure isolates were then screened using selective media to obtain pure bacteria isolates. The isolates were then screened for ethanol producing bacteria. The ethanol determination were carried out qualitatively and quantitatively using potassium dichromate and scanning readings using UV-visible spectrophotometry. In the UV-visible spectra, the highest peak is observed at 579 nm. Seven best isolates were then grown in a 900 mL ZSM media and fermented for 10 days. The fermentation results were then distilled using a multilevel distillator. The best distillation alkohol result is 5.04±0,71 mL of ethanol produced by isolates with the code of BE-2410. Isolate BE-2410 were obtained from coconut fibers during fermentation. From the identification results, isolates BE-2410 was Grami-negative bacteria, rod bacteria, have the ability to produce catalase enzymes, and non-motile bacteria. This study proved that the bacteria had the ability to produce ethanol. Keywords : Arak, ethanol, fermentation, bacteria, bacteria isolation and identification, UV visible spectroscopy
ANALISIS TINGKAT KEPUASAN KARYAWAN TERHADAP KOMPENSASI FINANSIAL DAN NON FINANSIAL YANG DIBERIKAN PERUSAHAAN (Studi Kasus di PT. Arjuna Yoga Sakti Bali) Novi Dwiningrum; Gusti Putu Ganda Putra; Ni Luh Putu Wrasiati
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 (683.639 KB)

Abstract

The aims of this research were (1) to analyze the level of employee satisfaction, (2) to determine the effect of compensation variabels that given by the company against to the level of employee satisfaction, and (3) to determine the position of each compensation variabel against to the level of employee satisfaction at PT. Arjuna Yoga Sakti. Method of this research was surveying method. Data of this research were collected by spreading the questioner to 20 respondents. Then the data was processed using validity test, reability test, index of satisfaction test, and importance performance analysis. Result showed that employee feel quite satisfied based on the level of employee satisfaction was 58,22% of compensation variabel company. The formation counseling division has the high adjustability level and the remuneration variabel has the low adjustability level. The priority variabel that has to fixed was all the variabel that contained in quadrant A were: comfortable working area, remuneration, working uniform, and amount of bonus and commissions.
Cover dan Daftar Isi Vol. 5 No. 2 April 2017 Admin JRMA
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 (72.245 KB)

Abstract

-
PENGARUH LAMA PERENDAMAN DAN PEREBUSAN TERHADAP RESIDU INSEKTISIDA BERBAHAN AKTIF KLORPIRIFOS DAN NILAI NUTRISI KACANG PANJANG (Vigna sinensis) R. Ag. Ay. Ag. Bayu Chandraliawathy; I. G. A. Lani Triani; Nyoman Semadi Antara
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 (363.671 KB)

Abstract

The aims of the research were to determine the effect of soaking and boiling time on the chlorpyrifos residu level and the nutrition value, especially Vitamin C and crude fiber of long bean (Vigna sinensis). The other objective of the research was to find out the right soaking and boiling time to reduce chlorpyrifos residu and produce the good nutrition of long bean. The randomized block design was used in the experiment which the factorial pattern of the experiment was done with two factors, namely soaking time and boiling time. The result showed that the interaction treatment of soaking and boiling time influenced the chlorpyrifos residu and the nutrition value of long bean. The soaking time for 10 minutes and boiling time for 5 minutes could decrease the level of chlorpyrifos to 0,0427 ppm from 0,2364 ppm of fresh long bean. The vitamin C and crude fiber content of the long bean were 41,72 mg/g and 1,55% respectively. The color, texture, and the taste of the long bean were dark green, soft, and the panelist were still like the product. Keywords: chlorpyrifos residu, long beans, soaking, boiling, vitamin C, and crude fiber.
TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN BALI BAKERY Eka Kadalora; A.A.P.Agung Suryawan Wiranatha; Amna Hartiati
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 (290.84 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p15

Abstract

The aim of this study are 1) To find out the attributes that are considered important by consumers in order to achieve the consumer satisfaction of Bali Bakery 2) To determine the level of consumer’s satisfaction on the products and services provided by Bali Bakery 3) To determine the attributes that considered to get priority in Bali Bakery, based on the level of suitability between interests and performance to provide the satisfaction to the consumers. The data of this study was obtained by distributing 187 questionnaires to the consumers of Bali Bakery Hayam Wuruk Denpasar branch. The Importance Performance Analysis method was used to determine the level of consumer satisfaction related to product quality and service quality performed by the company. The results of the study indicate that consumers were satisfied toward the quality of the product and the quality of services provided by the company. The level of consumer satisfaction toward the product quality was 80,34% and toward the service quality was 81.27%. The attributes that need to be prioritized were all of variables in quadrant A, namely affordable product prices, product packaging that was able to keep the product from being damaged to its destination, the availability of adequate parking space, employees of Bali Bakery providing the same service regardless of social status, and the Bali Bakery restaurant established the opening hours in accordance to the needs of consumers. Keywords: Consumer Satisfaction, Importance Performance Analysis, Cartesian Diagram.

Page 19 of 55 | Total Record : 542

 17   18   19   20   21 

Filter by Year

2013 2024


Reset
Filter By Issues
All Issue Vol 12 No 2 (2024): Juni Vol 12 No 1 (2024): Maret Vol 11 No 4 (2023): Desember Vol 11 No 3 (2023): September Vol 11 No 2 (2023): Juni Vol 11 No 1 (2023): Maret Vol 10 No 4 (2022): Desember Vol 10 No 3 (2022): September Vol 10 No 2 (2022): Juni Vol 10 No 1 (2022): Maret Vol 9 No 4 (2021): Desember Vol 9 No 3 (2021): September Vol 9 No 2 (2021): Juni Vol 9 No 1 (2021): Maret Vol 8 No 4 (2020): Desember Vol 8 No 3 (2020): September Vol 8 No 2 (2020): Juni Vol 8 No 1 (2020): Maret Vol 7 No 4 (2019): Desember Vol 7 No 3 (2019): September Vol 7 No 2 (2019): Juni Vol 7 No 1 (2019): Maret Vol 6 No 4 (2018): Desember Vol 6 No 3 (2018): September Vol 6 No 2 (2018): April Vol 6 No 1 (2018): Maret Vol 5 No 4 (2017): Desember Vol 5 No 3 (2017): September Vol 5 No 2 (2017): April Vol 5 No 1 (2017): Maret Vol 4 No 4 (2016): Desember Vol 4 No 3 (2016): September Vol 4 No 2 (2016): Juni Vol 4 No 1 (2016): Maret Vol 3 No 4 (2015): Desember Vol 3 No 3 (2015): September Vol 3 No 2 (2015): Juni Vol 3 No 1 (2015): Maret Vol 2 No 2 (2014): September Vol 2 No 1 (2014): Maret Vol 1 No 1 (2013): September More Issue