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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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PENGARUH SUHU DAN KONSENTRASI ENZIM AMILOGLUKOSIDASEPADA PROSES SAKARIFIKASI TERHADAP PRODUKSI GULA CAIR PATI UBI TALAS (Colocasia esculenta) I Kadek Adi Wijaya Putra; Amna Hartiati; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.961 KB)

Abstract

The experiment was carried out todetermine the effect of amyloglucosidase concentration and temperature of saccharification process on the characteristics ofliquid sugar and to find out the best characteristics of liquid sugar from taro potato starch. This study used a split plot experimental design with two treatment factors. The main plot was the saccharification temperature which consists of three levels, namely 55°C, 60°C and 65°C. Amyloglucosidase enzyme concentration as the subplot consisted of three levels ie 1500 U/kg of starch, 2500 U/kg of starch and 3500 U/kg of starch. In this experiment obtained 9 combinations for each experiment was repeated 2 times and obtained 18 experimental units. The results of liquid sugar were then analyzedtheir moisture content, ash content, degree of sweetness, and sensory test color. The results showed that the addition of enzyme amyloglucosidase with different concentrations significantly affected the degree of sweetness and gave a very significant effect on the color of liquid sugar and no significant effect on moisture content and ash content. The difference treatment of Saccharification temperature significantly affected the water content, the degree of sweetness and color and no gave significant effect on ash content of liquid sugar. Interaction between treatments significantly affected the degree of sweetness, very significant effect on the color and no significant effect on moisture content and ash content of the resulting liquid sugar. The treatment with the addition of enzyme amyloglucosidase with concentration of 3500 U/kg starch and temperature of saccharification 55°C producedthe best characteristics of liquid sugars from starch of taro potato.
STABILTAS KAROTENOID EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA SUHU DAN pH AWAL PENYIMPANAN Ni Made Dewi Indriyani; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.739 KB) | DOI: 10.24843/JRMA.2018.v06.i03.p04

Abstract

Pandanus fruit is a part of Pandanus tectorius plant that has a yellow to orange color. Pandanus fruit has the potential to be a natural source of yellow and orange dye. The dye obtained from pandanus fruit has unstable properties. The purpose of this study was to determine the effect of pH and temperature on the stability of carotenoids from pandanus fruit and to determine the pH and temperature that can maintain the stability of pandanus fruit extract during storage. The experiment of this study used Completely Randomized Design with two factors. The first factor was acidity (pH) that consisted of three levels: pH 4, 7, and 10. The second factor was temperature that consisted of two levels: 4±3ºC and 28±3ºC. The results showed that acidity (pH) had very significant effect (P<0.01) and temperature had significant effect (P<0.05) on carotenoids. The dye extract of pandanus fruit was more stable at the storage conditions of pH 7 (neutral) and cold temperature (4±3ºC) during 4 weeks storage with decreased of carotenoids was 34.29%. Keywords : Pandanus fruit extract, carotenoids, ph, temperature, stability
Pengaruh Konsentrasi Substrat Tepung Limbah Brem dan Lama Fermentasi Terhadap Produksi Kalsium Sitrat dengan Menggunakan Aspergillus niger ATCC 16404. Gusti Putu Agus Darmataba; Nyoman Semadi Antara; G.P. Ganda Putra
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 (315.578 KB)

Abstract

Dregs brem is a waste of manufacture brem, from basic materials are made to be brem, only about 75% has managed to become brem while the remaining 25% to waste, brem waste still contains 10% sugar and starch by 12%. This research was done to determine the effects of substrate concentration and fermentation time on the production of calcium citrate from waste brem by using Aspergillus niger. The research was experimental research, using a randomized block design factorial design, consisting of two factors. The first factor is the substrate concentration (25%, 30% and 35%), the second factor was the fermentation time (3, 5, and 7 days). The results showed that the concentrations of substrate and fermentation time very significant effect on the level of calcium citrate, total soluble solids and acidity (pH). The interaction of both treatment effect was not significant on the level of calcium citrate, total soluble solids and acidity (pH) fermented flour waste brem using Aspergillus niger. The average value is highest Ca-citrate in the treatment of substrate concentration of 30% amounting to 4.38 g/L and fermentation time 5 days amounted to 4.76 g/L. [Keywords]: Aspergillus niger, flour waste Brem, substrate concentration, time of fermentation, calcium citrate
KARAKTERISTIK SABUN SEREH PADA PERLAKUAN NISBAH KONSENTRASI MINYAK KELAPA – ASAM STEARAT DAN GULA PASIR HALUS – ETANOL Febriyawati Cahyanty Nugraha; Ni Made Wartini; Nyoman Semadi Antara
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 (290.579 KB)

Abstract

The purpose of this study were to determine the effect of ratio of coconut oil-stearic acid and can sugar-ethanol to the level of soap suds and textures lemongrass on the characteristic of lemongrass soap and to find out the ratio of coconut oil – stearic acid and can sugar – ethanol for producing the best characteristic of lemongrass soap. This research used a factorial randomized block design. The first factor was the ratio of coconut oil - stearic acid, which consists of three levels, namely: 0:29.2, 6:23.2, and 12:17.2 and the second factor was the ratio of can-sugar – ethanol, which consists of three levels ie : 5:26.3; 8:23.3; 11:20.3; and 13:18.3. Variables observed were the soap yield, levels of foam formation, texture, free fatty acids, free alkali, preference for foam formatio, texture, and aroma. The result showed that the interaction of both factors affected the level of foam formation of lemongrass soap. On the other hand, the texture of soap was only influenced by the single factor of coconut oil – stearic acid ratio or can sugar – ethanol ratio. The factors level that produced the best characteristics of lemongrass soap was the ratio coconut oil – stearic acid of 6 : 23,2 and the ratio of can-sugar – ethanol of 11 : 20,3. This combination factors level yielded the soap of about 84,89% with the level of foam formation, texture, free fatty acid, and free alkali were 91.91%, 22.70 mm/sec, 0.62%, and 0.17%, respectively. This soap characteristic complied with the Indonesia National Standard (SNI 06- 3532-1994). The level of panelist preference of the soap was rather like to like for foam formation, texture, and aroma.
APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD DALAM DISTRIBUSI JAGUNG (Zea mays) DARI PETANI DI KECAMATAN KLUNGKUNG KE PENGECER Pande Made Kerta Indra Yoga; Bambang Admadi Harsojuwono; I.G.A Lani Triani
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 (415.525 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p07

Abstract

The purpose of this research was to determine the number of distribution corn (Zea mays), the type of distribution and postharvest handling of corn, and the impact of postharvest losses and the value of the damage of farmers to retailers Klungkung district. The method used in this research is survey method with the application of the Commodity Systems Assessment Method in the form of questionnaires distributed to farmers, collectors, wholesalers, suppliers and retailers of corn. In the distribution of corn, there are four lines, namely, lanes I farmers retailers, lane II farmers collectors retailers, lane III farmers collectors wholesalers retailers, lines IV farmers collectors wholesalers suppliers supermarkets. Post-harvest handling at the farm level include harvesting, sorting and cleaning, packaging and transportation. Post-harvest handling at the level of collectors, and wholesalers include weighing, sorting, and transporting, postharvest handling at the retail level covering inspection, packaging, and display, postharvest handling at the level of suppliers includes weighing, sorting, packaging and transportation, postharvest handling level includes supermarkets weighing, inspection, and display. Impact on corn postharvest losses at the farm level, namely the harvest reached 7% (significant), at the level of the collectors in the transport process is reached 2.68% (not significant), at the level of big traders when transporting reached 3.8% (not significant), at the retail level in sorting reached 2.38% (not significant), in the sorting supplier level of 11.8% (significant). Keyword : Distribution line, postharvest, corn, CSAM
PENGARUH PENAMBAHAN RAGI TAPE DAN WAKTU FERMENTASI TERHADAP KARAKTERITIK PULPA BIJI KAKAO Gede Agus Ariefta; Gusti Putu Ganda Putra; A.A.M. Dewi Anggreni
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 (446.635 KB)

Abstract

urpose of this study were 1). assessing the effect of tape inoculum addition and fermentation time on the characteristics of the cacao bean pulp, 2). determine the treatment could provide an indicator in the best process of destruction of cacao bean pulp. This study used randomized block design (RAK) with two factor. The first factor was the concentration of tape inoculum addition that consists of 5 levels ie 0% (no control), 0.5%, 1%, 1.5% and 2%. The second factor was the time of fermentation which consists of 5 levels namely 1 day, 2 days, 3 days, 4 days and 5 days. The experiments were grouped into 2 groups based on the time of implementation, in order to obtain 50 units experiment. The result showed that the treatment of tape inoculum addition had very significant effect on pH, total acid, pectin content and reducing sugar of cocoa bean pulp. The treatment of fermentation time had very significant effect on pH and reducing sugar of cocoa bean pulp, but did not affect on the total acid,and pectin content. Interaction of the treatmens had no effect on pH, total acid, pectin content, reducing sugar of cocoa bean pulp. The treatment of 2% tape inoculum addition and 4 days fermentation was the best treatment to destroy pulp during cacao bean pulp fermentation with the best characteristics was 2.10% pectin content, reducing sugar of 0.70%, total acid of 0.50 meq NaOH / g, and pH of 3.90. Keywords:cacao, fermentation, tape inoculum.
KARAKTERISTIK KOMPOSIT BIOPLASTIK DALAM VARIASI RASIO MAIZENA-GLUKOMANAN DAN VARIASI pH PELARUT Boy Darwin Situmorang; 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 (228.793 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p06

Abstract

The purpose of this research is 1) to know the influence of the variation ratio of cornstarch-glucomannan and variation in solvent conditions to the characteristics of bioplastics, 2) to find out how the variation ratio of cornstarch-glucomannan and variation in pH of solvent that produce bioplastic composites with the best characteristics. This research uses factorial random block designs with 2 factors. Factor I is a variation ratio of cornstarch-glucomannan consisting 5:1, 4.5:1.5, 4:2. Factor II is a variation in pH of solvent consisting of 3 levels of pH 5, pH 7 and pH 9. Each treatment combination is grouped into 2 based on time of the bioplastic composites making process, so that are 18 experimental units. The data obtained were analyzed of variant and continued with the BNJ (Beda Nyata Jujur) test. The observed variables include mechanical test consisting of tensile strength, elongation of break and modulus young test, biodegradation test, swelling and FTIR. The results showed that the interaction of ratio cornstarch-glucomannan and pH of solvent had a very significant effect on tensile strength, elongation at break and modulus young. In the biodegradation test, pH of solvent had very significant effect on the duration of degradation. While, ini the swelling test, ratio cornstarch-glucomannan had a significant effect on power swelling. Ratio cornstarch-glucomannan (4.5:1.5) at pH 5 in solvents produces the best characteristics of bioplastic composites. Tensile strength 3.04 MPa, elongation at break 18%, modulus Young 16.89 MPa, duration of degradation 5 days and percent of volumen swelling 64.08%. Bioplastic composites contain hiroxyl (O-H), Amines (N-H), Alkynes (C? C), Gugus carboxyl (-COOH), Alkanes (C-H), Amines (C-N), Alcohol (C-O) dan Alkene (C=C). Keywords: Bioplastic Composites, Ratio of Cornstarch-Glucomannan, pH of Solvent
Uji Potensi Bakteri Selulotik dari Lahan Pertanian yang Tercemar Pestisida Putu Setia Budi; Ida Bagus Wayan Gunam; Anak Agung Made Dewi Anggreni
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 (589.002 KB)

Abstract

The aim of this study was to  isolate bacteria that could potentially degrade the cellulose from of agricultural land in the village  Candikuning Bedugul and to determine the ability of isolates in degrade cellulose.These  bacteria are capable of utilizing cellulose as carbon source 11 only isolates that produce a clear zone with diameters above 12.07 mm up to 45.59 mm on Gram ’sIodine test.  Eleven isolates bacteria cellulolytic pure who afford occurrence bacterial growth on media selective and isolates produce clear zone that most highest is CK 18.Keywords: cellulose degrading bacteria, isolation, Gram's Iodine test.
APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) PADA DISTRIBUSI SELEDRI (Apium graveolens L.) DARI PETANI DI KECAMATAN BATURITI KE PENGECER. Kadek Adi Wintagata; Amna Hartiati; Bambang Admadi
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 (515.362 KB) | DOI: 10.24843/JRMA.2019.v07.i02.p04

Abstract

The purpose of this research is 1). to determine the number of distribution paths celery (Apiumgraveolens L.), the type of distribution lines 2). postharvest handling of celery, and the impact of postharvest losses and the value of the damage of farmers to retailers Baturiti district. The method used in this research is survey method with the application of the Commodity Systems Assessment Method in the form of questionnaires distributed to farmers, collectors, wholesalers, suppliers and retailers of celery. There are four lines of celery distribution, there are, the first (I) is farmers ? retailers, the second (II) is farmers ? collectors ? retailers, the third (III ) is farmers ? collectors ? wholesalers ? retailers, and the last (IV) is farmers ? collectors ? wholesalers ? suppliers ? retailers. Post-harvest handling at the farm level include harvesting, sorting and cleaning, packaging and transportation. Post-harvest handling at the level of collectors, and wholesalers include weighing, sorting, and transporting, postharvest handling at the retail level covering inspection, packaging, and display, postharvest handling at the level of suppliers includes weighing, sorting, packaging and transportation, postharvest handling level includes supermarkets weighing, inspection, and display. Impact on celery postharvest losses at the farm level, namely the harvest reached 14,53% (significant), at the level of the collectors in the transport process is reached 0,44% (insignificant), at the level of big traders when transporting reached 0% (insignificant), at the retails level in sorting reached 0% (insignificant), at the sorting supplier level reached 1,55% (significant). Keyword: Distribution line, CSAM, postharvest, celery.
PENGARUH KADAR BIJI PECAH DALAM PENYANGRAIAN TERHADAP CITARASA KOPI ROBUSTA DESA PUCAK SARI, BULELENG, BALI Ayu Indah Puspa Rini; A.A.P Agung Suryawan Wiranatha; I Wayan Gd. Sedana Yoga
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 (578.175 KB)

Abstract

The objectives of the research entitled "The Effect of broken coffee beans in Roasting on Taste of Robusta Coffee at Pucak Sari Village, Buleleng, Bali" were (1) to know the influence of broken beans content of coffee and level of roasting on taste of coffee and (2) to know the level of broken beans and the appropriate level of roasting to produce good coffee taste from Robusta coffee at Pucak Sari Village, Busung Biu Subdistrict, Buleleng Regency. This study used a Randomized Block Design with 15 treatments consisting of 3 levels of roasting namely light, medium and dark and 5 combinations of broken beans content with 10% (10 broken beans: 90 whole beans), 20% (20 broken beans: 80 whole beans), 30% (30 broken beans: 70 wholes beans), 100% broken beans and 100% wholes beans. The research results showed that Pucak Sari robusta coffee on all treatments meet the quality requirements of SNI 01-3542-2004 with water content varying between 2.44% b/b – 3.13% b/b, ash content varying between 4.58% - 4.77%, and the sari content varying betweeen 25.86% w/w – 29.24% w/w. During roasting the coffee beans with high levels of broken beans produces coffee taste that is not appropriate. The treatment that produces the best coffee taste in Robusta Pucak sari coffee on the result of assessment fragrance, flavor, aftertaste, salt/acid, bitter/sweet, mouthfeel, balance and uniform cup was the treatment of 10% broken beans content (10 broken beans: 90 whole beans) and light roasting (190°C - 195°C). Keywords: coffee powder, broken beans, robusta coffee, roasting

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