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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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KARAKTERISTIK BUBUK EKSTRAK KULIT BUAH JERUK MANDARIN (Citrusreticulata)PADA PERLAKUAN LAMA MASERASI DAN KONSENTRASI MALTODEKSTRIN Siska Elisabet Silalahi; Ni Luh Putu Wrasiati; Anak Agung Made Dewi Anggreni
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 (319.799 KB)

Abstract

The aimed of this research were 1) determine the effect of maceration time and maltodextrin concentration on the characteristics of mandarin citrus peel extract powder, 2) find out the maceration time and maltodextrin concentration to obtain the best characteristics of the mandarin citrus peel extract powder. This study used a factorial randomized block design. The first factor was maceration time consists of 4 levels, namely: 6, 12, 18 and 24 hours, and the second factor was maltodextrin concentration which consists of 3 levels: 10, 15 and 20 %. Each treatment was done 3 times. The parameters tested include yield, solubility, sensory testing. The results showed that maceration time had no significant effect on the yield and solubility of mandarin citrus peel extract powder. Maltodextrin concentration effect had signifcant on the yield and solubility of mandarin citrus peel extract powder. Treatment interaction between maceration time and maltodextrin concentration had significant effect on taste preferences, the strength of taste, flavour preferences, and flavour strength. However, no significant effect on yield and solubility of mandarin citrus feel extract powder. 6 hours maceration time and 10% maltodextrin concentration produced the best characteristics of mandarin citrus peel extract powder, include: yield 42.91%, solubility 99.75%, taste preferences 6.13 (between like until very like), the strength of taste 2.07 (between strong to strong a bit), aroma preferences of 5.27 (between like a bit to like), the strength of the aroma of 1.53 (between very strong to strong).
PENGARUH KONSENTRASI DAN LAMA PERENDAMAN BAHAN DENGAN ASAM LAKTAT SEBELUM PENGERINGAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.) Made Wahyu Nadaiswara Putra; Ni Made Wartini; Lutfi Suhendra
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 (324.96 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p10

Abstract

Marigold flowers (Tagetes erecta L.) have the potential as natural dyes that contain color pigments from carotenoid compounds. The purpose of this study was to determine the effect of lactic acid concentration and soaking time before drying on the characteristics of kenikir flower powder and determine the concentration of lactic acid and the duration of lactic acid immersion before the best combustion to produce kenikir flower powder. This study used a randomized block design using factorial patterns with 2 factors. The first factor is the concentration of lactic acid consisting of 3 levels: 0,5, 1,0, and 1,5%. The second factor is the immersion time consisting of 3 levels: 60, 90, and 120 minutes. The results showed that the treatment of lactic acid concentration affected the total carotenoid level, brightness (L *), redness level (a *) yellowish level (b *) but did not significantly affect the water content. The treatment of immersion time did not affect the total carotenoid level, brightness level (L*), yellowish level (a*), redness level (b*) and water content. Immersion treatment with a concentration of 1,5% and 90 minutes soaking time is the best treatment for producing kenikir flower powder with characteristics namely water content 16,71%, total carotenoid content 18,77%, brightness level (L*) 38,23, redness level (a*) 29,02, yellowish level (b*) 51,93. Keywords : Tagetes erecta L., lactic acid, karotenoid, color
ANALISIS NILAI TAMBAH PENGOLAHAN DAN KELAYAKAN FINANSIAL MINUMAN BUBUK HERBAL BAWANG BERLIAN (Eleutherine americana Merr) Ni Putu Hertika Dewi; I Ketut Satriawan; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of the study is to determine the value added processing and calculate the feasibility of the business of herbal drink diamond powder (Eleutherine Americana Merr). Value added analysis using Hayami method and Financial Feasibility Analysis uses quantitative descriptive analysis using calculations profit and loss, Net Present Value (NPV), Internal Rate of Return (IRR), Net B/C Ratio, Payback Period (PP), and Break Event Point (BEP). The results showed that added value obtained from the processing of diamond onion is Rp. 166.955 / Kg. The business of herbal drink powdered diamond as a whole is profitable with a net profit of Rp. 200.085.601 of year and worth developing. It is based on financial feasibility analysis that is Net Present Value (NPV) of Rp. 391.505.116, Internal Rate of Return (IRR) of 30%, Payback Period (PP) for 1 year 4 months, and Net B / C Ratio of 2,14. Sensitivity analysis indicates that an increase in operational cost of 10% and a 10% revenue decrease does not affect the feasibility of the project. Based on the results of research on the business of herbal drink powder diamond is very feasible to be developed.Keywords: diamond onion, value added, financial feasibility
PENGARUH JENIS MEDIA TERHADAP KONSENTRASI BIOMASSA DAN KLOROFIL MIKROALGA Tetraselmis chuii I Komang Rai Wisnawa Putra; Anak Agung Made Dewi Anggreni; I Wayan Arnata
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 (386.693 KB)

Abstract

This study aims were to determine the effect of medium type on biomass of Tetraselmis chuii and to find out the best type of medium for producing biomass of Tetraselmis chuii. This study used a descriptive quantitative method with treatment of medium consisting of 3 medium types, namely Walne, Miquel-Allen (MQ), and Bold Basal Medium (BBM). Observation of cell biomass concentration Tetraselmis chuii was used haemacytometer with 3 replications. The results of this study showed that the medium type had significantly affect on the biomass concentration of Tetraselmis chuii. BBM was the best medium to produce the highest biomass of Tetraselmis chuii with a density 2.2 x 10 6 (cells/ml) on 10 days cultivation
PENENTUAN UMUR SIMPAN CUKA KAKAO MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS Ni Wayan Sukmayanti; 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 (686.52 KB) | DOI: 10.24843/JRMA.2018.v06.i02.p05

Abstract

Cocoa vinegar is a fermented vinegar produced from a product of cocoa bean fermentation. The aims of this study were to determine quality change of cocoa vinegar during retention and determine its self-life by using Accelerated Shelf-Life Testing (ASLT) method by Arrhenius Equation Approach. This research was conducted by using one factor, and it was storage temperature treatment that consisting of 3 levels, 30, 40 and 50?C. Retention and observation start from 0 week until 16 weeks, with parameters that observe were acetic acid, pH, total suspended solid and turbidity. Cocoa vinegar has decreased quality during storage, at 30?C, 40?C and 50?C. During storage of the three temperatures, the temperature of 50?C suffered the most rapid deterioration with the characteristic of decreasing the acetic acid content by more than 50%, and the increase of pH, total suspended solid and turbidity on the 63rd day. Shelf life of cocoa vinegar by using the characteristic of acetic acid with linear regression equation y = -4624.x + 10.30 with R² = 0.999.at storage from temperature 10, 20, 30, 40, and 50?C respectively were 431 days (14.3 months). 246 days (8.20 months). 146 days (4.86 months). 89 days (2.96 months).and 56 days (1.86 months). Keywords: vinegar of cocoa, self-life prediction, ASLT method
PEMANFAATAN AMPAS PADAT BREM CAIR MENJADI GULA CAIR Ida Ayu Sinta Citra Pertiwi; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.767 KB)

Abstract

This study aims to 1) determine the effect of comparison between brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis of the characteristics of liquid sugar produced, 2) determining the ratio of brem dregs flour with a solution of hydrochloric acid (HCl) and long hydrolysis to produce the characteristic of best sugar liquid. This experiment was factorial experiment using a randomized block design (RAK) with two factors. The first factor is the ratio between Brem dregs flour with a solution of hydrochloric acid (HCl) 0,75% consists of three levels, namely; 1:4, 1:6 and 1:8. The second factor is the length of hydrolysis which consists of three levels ie; 10 minutes, 20 minutes and 30 minutes. Thus obtained 9 treatment combinations were grouped into two, based on the execution time so that obtained 18 experimental units. The variables analyzed were the starch content, ash content, reducing sugar, yield and total dissolved solids. Objective data were analyzed by analysis of variance followed by Duncan test.The results showed that the brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis significant effect on the starch content, reducing sugar, yield and total dissolved solids, while the ash content not significant. Interactions between treatment comparisons brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis very significant effect on the starch content, reducing sugar, yield and total dissolved solids. Handling of comparison among brem dregs flour with a solution of hydrochloric acid (HCl) 1:4 and hydrolysis for 30 minutes will produce liquid sugar product with the best quality in accordance with SNI 01-2891-1992 about liquid sugar syrup composition based on the value of reduction sugar namely ash content <1% in accordance with the SNI, reduction sugar 33,89 mg/l, yield 167,77% and total dissolved solids 49% brix except the starch content of 1,20%. Keywords : acid hydrolysis, brem dregs, hydrochloric acid, liquid sugar
Fermentasi Produksi Asam Sitrat menggunakan Aspergillus Niger ATCC 16404 dengan Substrat Hidrolisat Cair Limbah Padat Industri Brem Gede Asstaradi Kusuma; Nyoman Semadi Antara; Ni Putu Suwariani
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 (270.553 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p13

Abstract

Dregs of solid waste brem industry contained 12 percent of sugar and 10,8 percent of starch. Component contained in the dregs are expected to produce citric acid. The aims of this study were to determine the effect of static cultivation on the production of citric acid from liquid hydrolyzate brem waste by using Aspergillus niger. The experimental design used in this study was a simple randomized block design (RAK), which the static cultivations (0, 1, 2, 3 days) as a treatment. The results showed that the static cultivation treatment significantly affected the level of acidity (pH), total soluble solids, biomass, reducing sugar, calcium citrate, citric acid and yield. The static cultivation for 1 day was the best treatment to produce Ca-citrate which the production level was 3,84 ± 0,05 g/L. By the stoichiometry method the citric acid production could be calculated, which equal to 2,12 ± 0,03 g/L. Keywords: Aspergillus niger, dregs of brem, static cultivation, Ca-citrate, citric acid
PENGARUH JENIS MINYAK DAN KONSENTRASI LARUTAN ALGINAT TERHADAP KARAKTERISTIK SABUN CAIR CUCI TANGAN Sang Ayu Sri Eka Oktari; Luh Putu Wrasiati; Ni Made Wartini
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 (501.004 KB)

Abstract

Percentage used of liquid soap based on the PT. Era Ventura Indonesia from 2014 to 2015 has increased by 8,4% while solid soap by 0,3%. The main components producing soap are oil and base solutions. One component that can be used to improve the soap quality is alginate, which is a natural thickener. The purposes of this research were to know the influence of the type of oil and concentration of alginate solution on the characteristics of liquid handsoap, to find out the best combination type of oil and concentration of alginate solution to obtain liquid handsoap. This research used a factorial randomized block design. The first factor was the type of oil consists of three types, namely: virgin coconut oil, coconut oil and palm oil. The second factor was concentration of alginate solution consist of three levels are : 1%, 2% and 3%. The experiments were grouped into 2 groups to obtain 18 experimental units. The variables observed were viscosity, weight type, high foam, stability foam, water holding capacity, and overall acceptance. The results showed that the interaction between type of oil and concentration of alginate solution had significant effect on viscosity. The type of oil has significant effect on high foam, stability foam, overall acceptance and water holding capacity at 2,3,4 and 5 hours. The type of oil and concentration alginate had no significant effect on the weight type, and water holding capacity at 1 hour. The treatment of palm oil with 1% alginate solution resulted in the best treatment.Keywords: liquid handsoap, type of oil, alginate.
APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) DALAM DISTRIBUSI CABAI ( Capsicum annum L) DARI PETANI DI KECAMATAN PENEBEL SAMPAI PENGECER I Gusti Ngurah Cahyadi Kresnawan; Amna Hartiati; I Wy Gede Sedana Yoga
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 (436.541 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p13

Abstract

The purpose of this study were (1) to determine the number of chili (Capsicum annum L) distribution lines from farmers in Penebel Subdistrict to the retailers, (2) find out the type of chili postharvest handling from farmers in Penebel District to retailers and find out the impact of losses from farmers in the District Penebel to retailers. The method used in this study is a survey method with the application of a questionnaire Commodity System Assessment Method that is distributed to farmers, collectors, traders, and retailers. The results of the study show that there are 3 distribution channels, namely lane I - retailers, lane II farmers - collectors - retailers, lane III farmers - collectors - traders - retailers. Handling at the farm level includes harvesting, cleaning and sorting, packaging, postharvest handling at the level of collectors, traders and retailers including weighing, cleaning and sorting, packaging and transportation. The impact of the loss of chili postharvest at the farmer level is significant at 10.48%, at the level of collectors in the sorting process is insignificant reaching 2.80%, at the level of large traders in the sorting process is insignificant reaching 2.2% and at the retail level at the sorting process is significant reaching 6.41%. Keywords: Chili, CSAM and Distribution channel
ANALISIS EKONOMI DAN PENANGANAN PASCAPANEN PADA JALUR DISTRIBUSI SELADA (Lactuca sativaL) DARI DESA CANDIKUNING, KECAMATAN BATURITI SAMPAI KOTA DENPASAR Ni Putu Rima Yanti; I. G. A. Lani Triani; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.78 KB)

Abstract

This study aims to determine the line distribution lettuce, post-harvest handling during distribution, calculating the percentage loss of postharvest lettuce, knowing the difference of marketing margin and profit margins in line distribution. The study was conducted between February and April 2016 using a sampling technique purposive, randomand snowball sampling. There are 5 line distribution of the Candikuning Village, Baturiti to Denpasar which line I farmer - retailer traditional markets - consumer, line II offarmers - the mediator - the market traders - the consumer, line III farmers - wholesalers - retailers - supermarkets retailers - consumers, line IV farmers - the market traders - a traditional marketretailers - consumers, line V farmers - the mediator - the consumer. Post-harvest handling at the farm level consists of harvesting, sorting, packing, weighing, transporting. Post-harvest handling at the level of collectors consist of transporting, grading, weighing, storage. Postharvest handling on the market traders consists of the transportation, weighing, display. Post-harvest handling at the retail level consists of washing, packaging, weighing, storage, display. Lost post-harvest at the farm level of 12.14%, the level of collectors 2.15%, market traders level of 1.53%, and at the retail level of 3.03%. Marketing and highest profit margin was to Rp 6.000/kg and Rp 3.784/kg which was in the distribution line III, marketing and profit margins as low as Rp 1.666/kg and Rp 1.171/kg was in the distribution line V. Farm gate priceis highest on the line V was 92% of farm gate price the lowest for the line III was 77%. Keyword: line distribution, lettuce, postharvest, economic analysis.

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