Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

jtip
Website

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

21 22 23 24 25

PERANAN KUNYIT ASAM SEBAGAI ANTIOKSIDAN PADA FOTOOKSIDASI MINYAK KEDELAI Komang Rumiarsa; Lutfi Suhendra; 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

Turmeric tamarind is known for its strong antioxidant synergism which has the potential as a singlet oxygen catcher due to the presence of bioactive compounds that are easily oxidized by singlet oxygen. The aims of this study is to determine the role of turmeric- tamarind extract (Curcuma domestica Val.-Tamarindus indica L.) as an antioxidant for erythrosine photosensitizer in soybean oil. Turmeric and tamarind are extracted using ethanol solution. The comparison of the turmeric tamarind extract used is 3: 2 with the total extract mixture concentration is 300 ppm. Photo-oxidation is determined by placing the soybean oil under fluorescent light 500, 1000, 1500, 2000, 2500, 3000 lux for 4 hours at room temperature. The ferithiocyanate method is used to measure peroxide figures for every hour. Descriptive one factor was used in analyzing the collected data. The results showed that the light intensity affected the damage of soybean oil containing 25 ppm erythrosine and turmeric-tamarind extract. Rapid damage of soybean oil that exposed to bright light is 18,5 time in comparation with dark conditions. Turmeric-tamarind extract has no activity as quenching singlet oxygen, but is effective as scaveging free radical. Keywords : Soybean oil, Curcuma domestica, Val.-Tamarindus indica L., singlet oksigen quenching, scavenging free radical

APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) PADA PENANGANAN PASCAPANEN SAWI HIJAU (Brassica rapa I. Subsp. Perviridis Bayley) DARI PETANI DI KECAMATAN BANJARANGKAN SAMPAI PENGECER I Made Dwi Kayana Putera; I.G.A Lani Triani; Bambang Admadi H
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 (550.313 KB)

This research were aimed to 1) investigate amount of green mustard distribution lanes from the farmers in Banjarangkan District to the retailers 2) to investigate kind of distribution lanes and post harvest handling at each distribution lanes of green mustard and 3) to investigate Pb and Cd content in green mustard which was distributed from the farmers at Banjarangkan District to the retailers. The study used a survey method with the application of CSAM in the form of questionnaire distributed to farmers, collectors, wholesalers, and retailers green mustard. Laboratory analysis using AAS to determine the levels of Pb and Cd in green mustard. There were four distribution lanes of green mustard from farmer at Banjarangkan District to Retailers, namely lane 1 (farmer ? retailer), lanes II (farmer ? collector ? retailer), lanes III (farmer ? collector ? wholesaler ? retailer) and lanes IV (farmer ? collector ? retailer). Postharvest handling at the farm include harvesting, sorting, weighing and transporting, postharvest handling at the suppliers and wholesalers includes sorting and transporting, postharvest handling at the retail includes sorting and display. Impact on postharvest loss of green mustard at farm were on process of sorting reached 12%. At suppliers level was on the sorting reached 4 % (not significant) at the traders was on sorting process reached 6% (significant). Loss impact on retail level was on the display reached 12% (significant). The concentration of heavy metal Pb and Cd on lane I ranged of 0,4768–0,4966 mg/kg and 0,4718–0.4768 mg/kg; in the lane II ranged of 0,3675–0.4519 mg/kg and 0.4867–0.5562 mg/kg; in the lane III ranged of 0.3129–0.4023 mg/kg and 0.5016–0.5662 mg/kg; in the lane IV ranged of 0.3923–0.4370 mg/kg and 0.5066–0.5314 mg/kg. Keywords: CSAM application, Concentration of Pb and Cd, green mustard

PENGARUH SUHU DAN PENAMBAHAN BAHAN ABRASIVE KULIT ARI BIJI KAKAO TERHADAP KARAKTERISTIK KRIM BODY SCRUB Anak Agung Gede Rai Giri Natha; A.A.P. Agung Suryawan Wiranatha; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aims of this study were: 1) to determine the effect of temperature and the addition of abrasive ingredients on the epidermis of cocoa beans to the characteristics of body scrub creams, and 2) to obtain temperature and the addition of abrasive ingredients to the epidermis of cocoa beans to produce the best characteristic body scrub cream, and 3) how the quality of body scrub cream changes during storage. The experimental design used in this study was a factorial randomized block design, which consisted of 2 factors. The first factor was the heating temperature which consists of two levels, namely temperature of 65 °C and 75 °C. The second factor was the addition of abrasive materials which consists of three levels namely 3 percent, 6 percent and 9 percent. All treatments were grouped into 3 groups to obtain 18 experimental units. The data obtained were analyzed by variance and the Duncan test. The best result of body scrub cream is the treatment of heating temperature 65°C and the addition of powder epidermis of cocoa beans 9 percent with the characteristics of pH 5.53, viscosity of 36,627 cp, content of phenolic compounds 21.631 mg GAE/g, aroma 5.85 and passions 5.55. pH, viscosity and total phenolic compounds are stable up to 6 weeks of storage. Keywords : epidermis of cocoa beans, body scrub, characteristic, temperature, addition of abrasives

STUDI PENGARUH pH AWAL MEDIA DAN LAMA FERMENTASI PADA PROSES PRODUKSI ETANOL DARI HIDROLISAT TEPUNG BIJI NANGKA DENGAN MENGGUNAKAN Saccharomycess cerevisiae Umi Fadilah; I Made Mahaputra Wijaya; N. Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Jackfruit seed (Artocarpus heterophyllus) flour is a substrate used in ethanol production research.The purpose of this study was to determine the effect of the media initial pH and the time length of fermentation on the ethanol fermentation process from the jackfruit seed starch hydrolyzate using Saccharomyces cerevisiae and to obtain optimum initial pH of the medium and the optimum fermentation length in order to obtain the highest ethanol concentration. This research was designed with 2 factors. The first factor is the initial pH of the media consisting of 3 levels, namely 4, 4,5, and 5. The second factor is the fermentation length consisting of three levels, ie 5, 6, and 7 days. Data obtained from the research are analyzed and presented descriptively. The results showed that the initial pH of the media had an effect on ethanol content and final pH, but had no effect on total soluble solids. Hydrolyzate of jackfruit flour, fermentation length has an effect on total ethanol, final pH, and total dissolved solids. The interaction of the two treatments had an effect on total ethanol of fermented jackfruit seed flour. The best treatment to produce ethanol hydrolyzate of jackfruit seed flour is the initial pH of medium 4.5 and the duration of fermentation of 6 days to produce total ethanol of 3.67 mL. Key words: Artocarpus heterophyllus, ethanol, fermentation, initial pH of medium

PENGARUH pH AWAL MEDIA DAN LAMA FERMENTASI TERHADAP PRODUKSI KALSIUM SITRAT DARI LIMBAH BREM DENGAN MENGGUNAKAN Aspergillus niger ATCC 16404 I Wayan Adi Wagestu; Nyoman Semadi Antara; G.P. Ganda Putra
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 (319.631 KB)

Brem waste has sugar content of 12% and its starch content is 10.8%. Components contained in the brem waste are expected to be able to be used to produce Ca-citrate The purpose of this research was to find out the media’s initial pH effect and fermentation time on Ca-citrate production from brem waste by using Aspergillus niger ATCC 16404. The research was an experimental research using the randomized block design with the factorial experimentpattern that consists of two factors. The first factor was the media’s initial pH (3, 4, 5, and 6), and the second factor was the fermentation time (3, 5, and 7 days). The result showed that theinitial pH of medium fermentation affected the medium pH after fermentation and production of Ca-citrate, but it didn’t influence the total soluble solid of medium fermentation.Fermentation time influenced Ca-citrate production, final pH, and total soluble solid of fermentation medium. The fermentation with media’s initial pH of 5 and the fermentation for5 days was the best combination treatments to produce Ca-citrate which the production levelwas 5,35 ± 0,06 g/L. [Keywords]: Aspergillus niger ATCC 16404, brem waste flour, pH, fermentation time, Cacitrate

Cover dan Daftar Isi Vol. 8 No. 1 Maret 2020 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.547 KB)

PENGARUH KONSENTRASI Na-ALGINAT DAN UKURAN BEADS TERHADAP STABILITAS BEADS DAN AKTIVITAS SEL Agrobacterium tumefaciens LSU20 IMMOBIL DALAM BIODESULFURISASI DIBENZOTHIOFENA I Made Yoga Saputra; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study was to determine the concentration and size of Na-alginate beads that have the highest degradation activity of dibenzothiophene. Biodesulfurization (BDS) of dibenzothiophene (DBT) was performed using 3 Na-alginate concentrations and 3 different beads sizes in the oil model system. Biodesulfurization was performed with incubation for 24 hours. The previous research showed that sodium alginate (Na-alginate) was an appropriate immobilizing agent compared to other immobilized materials. Na-alginate 4% show the activity of the degradation of the most good that is 66.33% (bead size 2 mm), 62.99% (bead size 3 mm), 59.93% (bead size 4 mm), for concentration of 3% Na-alginate showed 65.58% (bead size 2 mm), 61.68% (bead size 3 mm) and 60.43% (bead size 4 mm), while concentration 5% showed the most low that is 64.86% (bead size 2 mm), 61.01% (bead size 3 mm), and 58.89% (bead size 4 mm). The stability test showed Na-alginate 4% have the stability and durability of the bead stronger, the test showed Na-alginate can be used up to five repeat and still have degradation activity. Key words: Biodesulfurization, Dibenzothiophene, Immobilized cells, Na-alginate.

PENGARUH LAMA FERMENTASI SECARA ANAEROB CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK ALKOHOL I Kadek Aditya Wirajaya; Gusti Putu Ganda Putra; Nyoman Semadi Antara
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 (755.565 KB)

The objective of the research was to determine the effect of fermentation time and the optimal fermentation time producing the highest alcohol content of the product. This study used a randomized block design with fermentation time as a treatment which was consists of 11 levels namely 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10 days. The results showed that the naturally anaerobic fermentation time did not affect the alcohol content, pH, total dissolved solids of the alkohol product. The treatment of natural fermentation for 5 days was an appropriate treatment to produce alcohol with the characteristics of the alcohol content of 2.05%(w/w), acidity (pH) 3.41, total dissolved solids 5,30 brix, 0.216% total acid. Keywords: alcohol, liquid pulp, fermentation time

Cover dan Daftar Isi Vol. 7 No. 3 September 2019 Admin TIP
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 (174.265 KB)

KARAKTERISTIK BUBUK ALGA COKLAT (Sargassum polycystum) PADA PERLAKUAN UKURAN BAHAN DAN SUHU PENGERINGAN Shenni Maulina; Lutfi Suhendra; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

One of the natural resources found in the sea and can be utilized is Sargassum polycystum. Sargassum polycystum has a pigment content one of which is fucosantin. Fucosantin can be utilized the field of health is as antioxidant. In addition, fucosantin is the most dominant brown and carotenoid dye present that can be used as natural dyes. The aim of this research were to know the effect of size pieces and drying temperature on the color quality and antioxidant of brown algae powder and to determine the best size pieces and drying temperature to obtain color quality and antioxidant of brown algae powder. The experiment in this study uses factorial Randomized Block Design (RBD) with two factors treatment, the first factor is the size pieces of 3 levels 2 cm x 0.5 cm, 3 cm x 0.5 cm, 4 cm x 0.5 cm and the second factor is the temperature of the drying 3 levels 40±2°C, 45±2°C, 50±2°C. The result showed that the size pieces effect on total phenol and antioxidant capacity of brown algae powder. The temperature of the drying effect on water content, total phenolic and antioxidant capacity of brown algae powder. The size pieces and temperature of the drying not effect on intensity of color (L* a* b*). The result of this research showed that pieces size 4 cm x 0.5 cm and temperature of drying 45±2°C produce the best characteristics water content 12.86±8.83%, total phenolic 12.86±4.5 GAE/100g, antioxidant capacity 26.36±0.15 GAEAC/100g, intensity of brightness (L) 7.72±0.45, intensity of redness (a) -7.02±0.02, yellowish intensity (b) 40.88±0.77 Key words: Sargassum polycystum, Antioxidans Capacity, Total Phenol, Intensity of Color.

Page 23 of 55 | Total Record : 542

21 22 23 24 25

Filter by Year

2013 2024

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

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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