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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 FAKTOR KUALITAS PRODUK DAN JASA PELAYANAN TERHADAP TINGKAT KEPUASAN KONSUMEN PIA SINAR ABADI BALI Chintya Angeline Liu; Amna Hartiati; Dewa Ayu Anom Yuarini
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 (473.318 KB)

Abstract

Product quality and service have been the best method to compete that is used in the trade and service industry. One of the efforts that can be used to improve, maintain, and compete in a company is to increase the consumer satisfaction. The objectives of this study are to determine 1) a partial relationship of products quality on the level of consumer satisfaction 2) a partial relationship of services to the level of consumer satisfaction 3) and the simultaneous relationship of the quality of products and services on consumer satisfaction. The method of collecting data in this study was the 270 questionnaires distribution. Factor analysis, partial correlation, and simultan correlation method was used to analyze partially and simultaneous a relationship between the quality of the product (X1), service (X2), and consumer satisfaction (Y). According to see partial correlation analysis, is known that the value of correlation between product quality and customer level of satisfaction is 0.524 which indicates that there is slightly weak relationship between product’s quality and the customer’s satisfaction level if the services is steady. The value of correlation between the services and customer’s satisfaction level is 0.757 which indicates that there is a strong relationship between service and customer’s satisfaction if the quality of the product is steady. Simultaneous correlation value is known that the correlation between the quality of product and service to the customer’s satisfaction level is 0.875. This value indicates that the relationship between the quality of products and services to the customer’s satisfaction level is very strong.
STUDI PENGARUH pH AWAL MEDIA DAN KONSENTRASI SUBSTRAT PADA PROSES FERMENTASI PRODUKSI BIOETANOL DARI HIDROLISAT TEPUNG BIJI KLUWIH (Actinocarpus communis) DENGAN MENGGUNAKAN Saccharomyces cerevisiae I Gede Yogi Wikrama Yuda; I Made Mahaputra Wijaya; Ni Putu Suwariani
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 (560.009 KB) | DOI: 10.24843/JRMA.2018.v06.i02.p03

Abstract

The aims of this study were to determine the optimum pH of media and substrate concentration on fermentation process that affected the production of bioetanol from kluwih (Actinocarpus communis) seed by Saccharomyces cerevisiae, and to obtain initial pH of media and substrate concentration on fermentation process that can a obtain the highest concentration of bioethanol. The research was designed by 2 factors. The first factor is initial pH of media that consist of three levels: 4, 4.5, and 5. The second factor is substrate concentration that consist of three levels: 2.5 %, 5 %, and 7.5 %. The data was obtained from series of tests and then it analyzed and produced presented by descriptive method. The results showed that the initial pH of media had an effect on ethanol content, and the pH, but not effected on total resulting suspended solid. Substrate concentration had an effect on ethanol content and total suspended solid. Interaction of both treatments had an effect on ethanol content from fermented flour of kluwih seed by used Saccharomyces cerevisiae. The best treatment to produce ethanol from fermented flour of kluwih seed is by using the initial pH of media 4.5 and substrate concentration amount 7.5 % that yielded the highest ethanol content of 6.13 mL. Key words: Actinocarpus communis, ethanol, fermentation, the initial pH of media, substrate concentration
ANALISIS FAKTOR-FAKTOR BAURAN PEMASARAN YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN KONSUMEN SATE LILIT IKAN PADA WARUNG LESEHAN MERTA SARI PESINGGAHAN, KLUNGKUNG Ni Putu Ita Purnamayanti; Amna Hartiati; I Ketut Satriawan
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 (302.629 KB)

Abstract

This study aims to determine the factors that influence consumer purchase decisions satay fish and determine variables representing each dominant factor in influencing the purchasing decision in Lesehan Warung Merta Sari, Pesinggahan, Klungkung. Data collection techniques in this study conducted by distributing questionnaires to 150 respondents. Data were analyzed using factor analysis method. The results obtained showed that the number of factors that are formed there are 5 factors. First factor were formed by seven variables with eigenvalue of 6.718. Second factor were formed by six variable with eigenvalue of 4.706. Third factor were formed by five variables with eigenvalue of 3.832. Fourth factor were formed of four variables with eigenvalue of 3.285. Fifth factor were formed of two variableswith eigenvalue of 1.639. Keywords: factor analysis, marketing, purchasing decisions of consumers, sate lilit
STUDI SUHU DAN pH GELATINISASI PADA PEMBUATAN BIOPLASTIK DARI PATI KULIT SINGKONG Dewa Made Dwi Pradana Putra; Bambang Admadi Harsojuwono; 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 (500.206 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p11

Abstract

The purpose of this study was to determine the effect of temperature and pH on the gelatinization process of cassava peel starch on the characteristics of bioplastics and determine the temperature and pH in the gelatinization process of cassava peel starch to produce the best characteristics of bioplastics. This research was carried out in the Faculty Food Analysis laboratory, Agricultural Technology Natural Resources (PSDA) laboratory, Production Laboratory of the Faculty of Engineering and Bioscience laboratory, Udayana University. This research was conducted from February to March 2018. The experimental design in this study was factorial Randomized Block Design (RBD) with two factors. Based on the analysis in the research conducted, getting conclusions, namely temperature and pH and their interactions have a large influence on tensile strength, elongation and elution, in the manufacture of bioplastics from cassava peel starch and samples of best cassava peel starch bioplastic found at a temperature ratio of 75? and pH5 with a tensile strength characteristic of 1.181Mpa, the breakdown extension was 13.591% and the elasticity was 8.744MPa. Keywords : temperature, pH , gelatinization, bioplastics
PENGARUH WAKTU PENYEMPROTAN TERAKHIR SEBELUM PANEN TERHADAP RESIDU PROFENOFOS DAN KARAKTERISTIK SENSORIS KUBIS (Brasicca oleracea var capitata) G. A. M. D. Teja Agustina; I G A Lani Triani; Sri Mulyani
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 (366.559 KB)

Abstract

This research were aimed to 1) determine the effect of last spraying time before harvest to profenofos residues, 2) to determine the effect of last spraying time before harvest to sensoris characteristic on cabbage and 3) to investigate the correlation between final spraying time with insecticide residue 4) to investigate the correlation between final spraying time with sensoris characteristic on cabbage. This research used randomized block design with single factor. The factor has final spraying time consist of 5 levels namely 0, 2, 4, 6, and 8 days before harvest. This research were gruped into 3 based on harvest time so that resulted into 15 units experiment. The parameter that had been observed were profenofos insecticide residue levels of the cabbage, the characteristic of cabbage and correlation between a final spraying time to profenofos insecticide residue levels and characteristic of cabbage. The result showed that the final spraying time before harvest had effected to profenofos insecticide residues and evaluation sensory on cabbage with treatment 0 ,2, 4, 6, and 8 day before harvest were 0.44 mg/kg, s 0,23 mg/kg, 0.16 mg/kg, 0.14 mg/kg, 0.09 mg/kg, sensory evaluation on characteristics preferred by the value of the color amount of 3.75 (light green to green), texture amount of 3.90 (rather hard until hard) and the value of damage from 1.50 to 4.45. The correlation between final spraying time to profenofos insecticide residue had coefficient correlation at 0.98, for color at 0.93, for texture at 0.91 and for value of damage at 0.97 (strongest). Keywords: Cabage, final spraying time, profenofos and residues
PERUBAHAN KARAKTERISTIK BUBUK BUAH PANDAN (Pandanus tectorius) SELAMA PENYIMPANAN PADA PERLAKUAN JENIS KEMASAN DAN SUHU PENYIMPANAN I Komang Budha Astawa; Ni Made Wartini; I Wyn Gede Sedana Yoga
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 (581.109 KB) | DOI: 10.24843/JRMA.2019.v07.i02.p09

Abstract

Pandan is part of the marine pandanus plants that are yellow to orange. Pandan fruit has the potential to be a source of natural dyes yellow and orange. Dyes obtained from pandan fruit are unstable. The purpose of this study was to determine the effect of the type of packaging and storage temperature on the characteristics of fruit powder and to determine the type of packaging and the best temperature for storing pandan powder. The design in this study used a completely randomized design with two factors. Factor I is a packaging treatment consisting of 4 types of packaging, namely polypropylene, polyethylene, aluminum foil, and brown paper. Factor II is the temperature consisting of two levels, namely 4º±2ºC and 27º±2ºC. The results showed that the temperature had a very significant effect (P<0,01) on water content and total carotene but did not have a significant effect (P>0,05) on the reddish value (L*), the reddish value (a*), reddish value (b*). The packaging type has a very significant effect (P<0.01) on water content and total carotene, but does not have a significant effect (P>0,05) on the reddish value (L*), the reddish value (a*), reddish value (b*), the most stable treatment in aluminum foil and cold temperatures 4 ± 2ºC for 4 weeks of storage, with the percentage of moisture content, total carotenoids, color intensity (L *, a *, b *) in the amount of 14.00%, 17.86%, 34,89%, 43,88%, 22,76% Keywords: pandanus (Pandanus tectorius), carotene, type of packaging, storage temperature.
PENGARUH PERBANDINGAN JENIS PELARUT TERHADAP KANDUNGAN SENYAWA FENOL, a-TOKOFEROL, DAN KAROTENOID EKSTRAK Sargassum polycystum Ni Nyoman Sri Yulianthi; Lutfi Suhendra; Luh Putu Wrasiati
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 (688.277 KB)

Abstract

Sargassum polycystum is one species of the brown algae class (Phaeophyceae). Brown algae that grows and spreads in almost all Indonesian sea, and has been known to contain various bioactive compounds that are useful in the health field. The objectives of this study were to determine the effect of solvent-type composition on the resulting would compound content of phenol, ?-tocopherol, and carotenoid extract of Sargassum polycystum, and to determine the ratio of solvent type that obtain the best of Sargassum polycystum extract. This experiment used a Randomized Block Design (RBD) with 7 treatment of ethanol and acetone (v/v) solvents, (0 : 10), (1 : 9), (3 : 7), (5 : 5), (7 : 3), (9 : 1), (10 : 0). Furthermore, the treatment was grouped into 3 based on implementation time, so that obtained 21 units of experiments. The results showed that the ratio of solvent type was very significant (P<0,01) to all observed variables is rendement, total phenol, ?-tocopherol content, and total carotenoid. The effect treatment to the ratio of ethanol solvent : acetone (1: 9) v/v with 21.06 dielectric constant resulted in the best bioactive content of Sargassum polycystum extract with yield of 2,61%, total phenol 2,334 mgGAE/100g, ?-tocopherol 6,724 mg/100g, and total carotenoid 0,342%. Key words: Sargassum polycystum, bioactive compounds, ethanol, aceton, extraction.
ANALISIS BAURAN PEMASARAN DAN PELAYANAN YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN KONSUMEN DI STARBUCKS BEACHWALK MALL, BADUNG Nadya Kirana A; Agung Suryawan Wiranatha; 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 (188.814 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p03

Abstract

The objectives of research were to determine the factors of marketing mix and service that influenc consumer purchase/buying decisions at Starbucks Beachwalk Mall in Badung and determine the dominant variables that represent every factors influencing purchasing decisions at Starbucks Beachwalk Mall in Badung. Data collection was conducted by distributing 72 questionnaires to the respondents. The data obtained was analyzed using factor analysis method. The results show that there were 8 factor by, namely factor 1 is formed by 4 variables: the accuracy of promotional targets, access, promotion quality, timely service with eigenvalue of 3.179. Factor 2 consists of 4 variables: attractive product appearance, attractive packaging, discount, accurate service with eigenvalue value of 2,296. Factor 3 is formed by 3 variables: proper time of promotion, affordability, spacious parking lot, safe and comfortable with an eigenvalue value of 1.760. Factor 4 is formed by 2 variables: price equilibrium with product quality, business location can be seen clearly from normal distance with eigenvalue value of 1.449. Factor 5 is formed by 2 variables: the existence of other support services, ease of service with eigenvalue value of 1.416. Factor 6 is formed by 2 variables: good taste of coffee, specialty coffee products with eigenvalue value of 1.173. Factor 7 is formed by 2 variables: promotion quantity, polite and friendly service with eigenvalue value of 1.078. Factor 8 is formed by 2 variables: convenience of getting service, promotion of sales through promotion media with value eigenvalue equal to 1,000 Keywords: Factor analysis, marketing mix, purchase decisions, starbucks coffee
PENGARUH SUHU DAN LAMA PENYANGRAIAN DENGAN OVEN DRIER TERHADAP KARAKTERISTIK TEH BERAS MERAH JATILUWIH Ni Luh Putu Diyan Utami Dewi; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
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 (233.188 KB)

Abstract

This research aimed to 1) determine the effect of temperature and roasting time with oven drier on the characteristics of red rice tea 2) get the temperature and optimal roasting time to produce red rice tea with the best characteristics. This study used a factorial Randomized Block Design with 2 factors. The first factor roasting which consists of 3 levels : 140°C, 165°C and 190°C. The second factor is roasting time, which consists of 4 levels : 5, 10, 15 and 20 minutes. Observed variables in this research include water content, ash content, crude fiber content, juice content, anthocyanin content, antioxidant activity and organoleptic. The results showed that temperature and roasting time having effect on water content, crude fiber content, antocyanin content, antioxidant activity, scoring color, and scoring aroma of red rice tea but no effect on ash content, juice content, scoring flavor and overall acceptance of red rice tea Jatiluwih. Interaction temperature and rosting time having effect on water content, crude fiber content, antioxidant activity but no effect on ash content, juice content, and anthocyanin content. Higher temperature and longer roasting time, levels of anthocyanins, the antioxidant activity and water content will decrease. Drying temperature of 140°C with 5 minute roasting time is the best treatment to produce the characteristic red rice tea Jatiluwih. The characteristics of water content 2,11%, ash content 1,21%, crude fiber content 1,28%, juice content 19,87%, anthocyanin content 0,52 mg/L, antioxidant activity 18,34 mgGAE/L, scoring colour of red rice tea 3,20 (between pink to red), scoring flavor of red rice tea 3,40 (between the usual flavors to taste somewhat astringent), scoring aroma of red rice tea 2,67 (between the typical aroma of red rice to red rice rather typical aroma), and the overall acceptance of red rice tea 4,87 (between neutral to not like). Keyword : red rice tea, temperature, time, roasting
PENGARUH PENAMBAHAN pH BUFFER-EKSTRAK KUNYIT, EKSRAK DAUN ASAM DAN KOMBINASI EKSTRAK KUNYIT – DAUN ASAM (Curcuma domestica Val. - Tamarindus indicia L.) TERHADAP KARAKTERISTIK KRIM I Kadek Alit Susendiana Adi; Sri Mulyani; Bambang Admadi Harsojuwono
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 (444.992 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p02

Abstract

This research aims to : 1) know the effect of pH buffer and active ingredients of turmeric extrac, tamarind leaves extract and combination turmeric–tamarind leaves extract on the characteristics of the cream produced. 2) determine the pH buffer and active ingredients of turmeric extrac, tamarind leaves extract and combination turmeric–tamarind leaves extract which produce the best cream characterstics. The study used factorial pattern randomized block design. The first factor is the addition of a buffer of the three levels, namely pH buffer 4, 5, 6. The second factor is the amount of turmeric exctrac, tamarind leaves extract, and mixied turmeric exctrac - tamarind leaves extract. The results of the study showed that the treatment of adding pH buffer had an effect on the pH of the cream, and did not affect the homogeneity of the cream, separation ratio, dispersion, viscosity, adhesion time, total phenolic. The addition of turmeric extract, tamarind leaves extract, and combination of turmeric-tamarind leaves extract had an effect on the pH of the cream and total phenolic acid, whereas it did not affect homogeneity, separation ratio, spreadability, viscosity, adhesion time. All cream formulations meet SNI, namely homogeneity cream characteristics, separation ratio =1, pH, dispersion time, and total phenolic cream, with the best formulation at pH 4 buffer and turmeric extract namely pH cream (6,68), power spread of cream (5,39) cm, cream viscosity (20,200) cp, cream sticky time (16.90) second, and total phenolic cream (10.83) mg GAE/g. Keywords : cream, pH buffer, turmeric extrac, thamarin leaves exctrac, and combination turmeric-thamarin leaves extrac.

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