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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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KARAKTERISTIK GULA CAIR DARI AMPAS PADAT PRODUK BREM DI PERUSAHAAN Fa. UDIYANA PADA PERLAKUAN KONSENTRASI H2SO4 DAN WAKTU HIDROLISIS Karina Novita Dewi; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Solid dregs of brem was a waste from the production of brem drinks that still had high nutrient content to be processed into liquid sugar. The method was used acid hydrolysis with H2SO4. This study aims to determine the effect of H2SO4 concentration and hydrolysis time on liquid sugar characteristics and determine the concentration of H2SO4 and the best hydrolysis time to produce liquid sugar. This study was used a Randomized Block Design of a factorial pattern consists of two factors. The first factor was H2SO4 96% concentration (0.2%, 0.4%, and 0.6%). The second factor was hydrolysis time consists (10, 20, and 30 minutes). The experiments were grouped into 2 groups to obtain 18 experimental units. The observed variables were reduction sugar, total sugar, yield, and color intensity (L *, a *, b *). The results showed that the interaction of H2SO4 concentration and hydrolysis time had no significant effect on reduction sugar, total sugar, yield, color intensity (L *, a *, b *). H2SO4 concentration has no effect on reduction sugar, total sugar, yield, color intensity (L *, a *, b *). The hydrolysis time affects the reduction sugar, total sugar, yield, and brightness (L *) but does not affect the redness (a *) and yellowness (b *). The best treatments were obtained based on reduction sugar content and material usage efficiency was 0.2% H2SO4 concentration and hydrolysis time of 20 minutes with characteristic of reduction sugar 7.20 mg / l, total sugar 17.47 mg / l, yield 36.00%, brightness (L *) 9.01, redness level (a *) -2.23, and yellowness (b *) 32.50.Keywords : solid dregs of brem, hydrolysis, H2SO4, liquid sugar
HASIL STUDI PENDAHULUAN TENTANG KONTAMINAN ANTHRAQUINONE (9,10-AQ) PADA TEH INDONESIA Rohayati Suprihatini; Shabri -; Hilman Maulana
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 (869.137 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p13

Abstract

European markets have implemented the Commission Regulation (EU) Number 1146/2014 of 23 October 2014 of the MRL for Anthraquinone (9,10-AQ) is 0.02 ppm. After this implementation for 9,10-AQ for tea in the European market, there has been a decreased by 33.6% in Indonesian tea exports. This paper will explain the preliminary study results of 9,10-AQ in Indonesian tea that consist of (1) the results of 9.10- AQ content of Indonesian tea samples, (2) 9,10-AQ content on fresh tea shoot and in each stage of tea processing, (3) the content of 9.10-AQ in tea liquor, and (4) results of antioxidant activity analysis of Indonesian tea in free radical scavenging by DPPH analysis (1,1-diphenyl-2-picrylhidrazyl). Samples selection selected from West Java and East Java as center of tea producing province in Indonesia with incidence of high 9,10-AQ levels in tea. The results show that the 9,10-AQ content depend on drying system technologies. The data conclude that 9,10-AQ level increase due to withering process by 0.004 ppm and in drying process it increase higher (0.007 ppm). The data of 9,10-AQ level of tea liquor are all below the MRL, therefore brewed tea is safe for health. Antioxidant activity of Indonesian tea with 9,10-AQ level above the MRL (0.043 ppm) is very strong that very potential to reduce the negative effects of tea contaminants by free radicals scavenging. Keywords: Antraquinone, Maximum Residue Level (MRL), Preliminary Study Results, Indonesian Tea, European Market
PENGARUH METODE DAN LAMA CURING TERHADAP KARAKTERISTIK DAUN PANDAN WANGI (Pandanus amaryllifoliusRoxb.) I Gusti Ngurah Pungki Wiraguna; Ni Made Wartini; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the influence of curingmethod and time of curingon the characteristics of “daun pandan wangi”and obtain curingmethod and time of curingthat was able to produce the best characteristics of “daun pandan wangi”. This experiment was factorial experiment using a randomized block design with 2 factors. The first factor was the curing method consists of two methods: natural curing, andcuringoven. The second factor was a long curingconsisting of 3 levels : without curing2 days, and 4 days. Thus obtained 6 treatment combinations. Each treatment was classified into3, based on the time of implementation in order to obtain 18 units experiment. Objective dataanalyzed using ANOVA followed by Duncan test whereas subjective data were analyzed with the Friedman test. The best treatment was a treatment that produced “daun pandan wangi” most powerful aroma. The results showed interaction, the old methods of curingand curinghad significant effect on weight of “daun pandan wangi”, moisture, reducing sugar and total acid. Interaction significant, curingmethod was highly significant and long curingeffect was not significant to the total N of “daun pandan wangi”. Interaction, the old methods of curingand curingdoes not significantly affect the pH of “daun pandan wangi”. Natural curingmethod 2 days and longer curing2 days with the characteristics 71,67% moisture content, 0,033% sugar reduction, 1,600% total N, 0,217 meq NaOH/g total acid and pH of5,933 hedonic aroma of 5.48 betweenrather to like and the strongest of aroma 1,45.
SISTEM DINAMIS KETERSEDIAAN DAGING AYAM RAS PEDAGING (BROILER) DI PROVINSI BALI I Putu Surya Atmaja; I Ketut Satriawan; I Wayan 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 (253.066 KB) | DOI: 10.24843/JRMA.2019.v07.i02.p07

Abstract

The demand of broilers meats in Bali Province are very high and more dominated from hotels, restaurants, cafes and industrial. The aims of this research are to establish the factors those influenced the availability broiler meat, to arrange dynamic system modeling broiler meat availability, calculate the availability policy for fulfilling the need of animal protein, to arrange alternative recommendation of scenario policy for fulfilling the demand of broiler meat in Bali Province. Simulation are conducted over a period of 10 years, starting from 2012 until 2021. The factors those influenced the availability broiler meat in Bali Province are broiler meat production and broiler meat requirements. The simulation result showed that the production of broilers meat in Bali Province did not afforded to fulfil the demands of broilers since 2012. The avaibilty of broilers in Bali Province mostly appointed the reduction from the bigining to the end of the simulation year. According to the simulation result several scenarios, the policy which was very effective and possible to be developed for fulfilling the demand of broilers meat is by adding the weight of broilers during the livestock and also by adding more chicken. Key words: system dynamics, availability, broiler meat, simulations
PENGARUH UKURAN PARTIKEL BUBUK DAN KONSENTRASI PELARUT ASETON TERHADAP KARAKTERISTIK EKSTRAK WARNA Sargassum polycystum Ni Putu Noviantari; Lutfi Suhendra; Ni Made Wartini
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 (469.935 KB)

Abstract

Sargassum polycystum is one type of brown seaweed from Indonesia that has potential as natural dye. The aims of this study were to determine the effect of particle size of powder and concentration of acetone solvent on characteristics color extract from Sargassum polycystum and to determine the best particle size of powder and concentration of acetone solvent to produce Sargassum polycystum color extract. The experiment in this study used Randomized Block Design (RBD) with two factors. The first factor is particle size of powder consisting of three levels: <40, 40, and 60 mesh. The second factor is the concentration of acetone solvent consisting of 4 levels: 65, 75, 85, and 95%. The results showed that the particle size of powder and concentration of acetone solvent affected significantly (P<0.01) on rendement, total carotenoid, total phenolic, brightness level (L*), redness level (a*) and yellowishness (b*). Interaction of both treatments affected significantly (P<0.01) on total carotenoid, total phenolic, redness level (a*) and yellowishness (b*), significant on rendemen (P<0.05), and did not effected (P>0.05) on brightness level (L*). The best treatment that produced color extract of Sargassum polycystum was obtained on particle size of powder from 60 mesh and concentration 95% of acetone solvent, which can produce 1.41% of rendement, 0.19% of total carotenoid, 16.02 mg GAE/ 100g of total phenolic, with brightness level (L*) 4.41, redness level (a*) -2.73 and yellowishness (b*) 38.66. Keywords : concentration of acetone solvent, the particle size of powder, Sargassum polycystum
PERTUMBUHAN BAKTERI SALURAN PENCERNAAN PADA MEDIA FERMENTASI REBUNG BAMBU TABAH (Gigantochloa nigrociliata BUZE-KURZ) Putu Agus Nadiarta; Nyoman Semadi Antara; G.P. Ganda Putra
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

Shoots of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz) are known containing oligosaccharides as a prebiotic potential and ability to produce short chain fatty acid in fermention by Lactobacillus casei subsp. rhamnosus. In recent study the fecal bacteria was experimented in fermentation of medium supplemented by bamboo shoot powder (TrYP). The aim of this study was to determine the growth of gastrointestinal bacteria (GI bacteria) during process of fermentation. Fermentation was carried out at 37?C in medium of TrYP and GYP as a control medium. The observation was done from initial of fermentation (0 hour) up to 24 hours in interval of 6 hours. The result were GI bacteria (lactic acid bacteria and faecal coliform) growth until 12 hours fermentation in medium TrYP. The lactic acid bacteria was (11,4 ± 1,34) x 109 CFU/ml and the faecal coliform was (1,25 ± 1,13) x 109 CFU/ml. [Keywords]: Gigantochloa nigrociliata, bamboo shoot flour, fermentation, gastrointestinal bacteria.
SISTEM DINAMIS KETERSEDIAAN DAGING SAPI DI PROVINSI BALI Ni Made Evi Yulastari; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
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 (281.854 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p09

Abstract

The demand for beef in Bali Province is very high and dominated with hotels, restaurants, and cafes. The purpose of this research is to know the factors that influence the availability of beef, analyze the availability of beef, and make alternative policy recommendation that can be done in order to meet the demand of beef. This research was conducted in Bali Province using system dynamic approach. Simulation are conducted over a period of 10 year, starting from 2012 until 2021. Factors affecting beef availability is beef production and beef demand. Simulation results show that beef production in Bali Province has not been able to meet the demand of beef. The availability of beef in Bali Province tended to decline from the beginning of the simulation year to the end of the simulation year. Based on the simulation results of several scenarios, the most effective and possibly developed policy to meet the needs of beef is through the efforts of fattening cattle. Key words: dynamic system, availability, beef, simulations
PENGARUH JENIS DAN KONSENTRASI ASAM TERHADAP NILAI DEXTROSE EQUIVALENT PADA HIDROLISIS PATI UBI TALAS (Colocasia esculenta L. Schoot) Nopia Cahyani Putri; Amna Hartiati; Bambang Admadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research aims to 1) find out the effect of acid concentration and interaction of the Dextroseequivalence (DE) value hydrolysis starch, 2) to find out the type and concentration of acid that produces highest DE value starch hydrolysis results. This study used a factorial Randomized Block Design with factorial pattern. The first factor is the type of acid solvent consisting of 3 levelshydrolysis of starch with HNO33M, hydrolysis of starch with H2SO4 3M, hydrolysis of starch HCl 3M and the second factor is : 5%, 6%, 7%. Each treatment was divided into two according by the time of implementation. Variables observed that reducing sugar, total sugar, and Dextroseequivalence (DE). Determining the best treatment done with the analysis of the DE value of taro starch. Treatment acids very significant effect on the value of hydrolyzed taro starch DE while the acid concentration and interaction treatment did not significantly affect on the value of taro starch DE hydrolyzed. Starch hydrolysis involves the kinds of 3M sulfuric acid at a concentration of 7% is the best treatment to the value of Dextrose Equivalence (DE) highest, the number of 37,93%. Keywords: hydrolysis, acid, DE, starch, taro
Pengaruh Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin Sarah Chairunnisa; Ni Made Wartini; Lutfi Suhendra
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 (265.713 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p07

Abstract

Bidara (Ziziphus mauritiana L.) is one of the most natural ingredients that has the potential as a source of saponins. Saponins can be used as a natural surfactant which can replace the synthesis surfactant. The purposes of this research were to determine the effect of temperature and time of maceration on the characteristics of bidara leaf extract (Ziziphus mauritiana L.) and to obtain the best maceration temperature and time in producing the bidara leaf extract (Ziziphus mauritiana L.) as a source of saponins. This research is using randomized block design with two factors. The first factor is the maceration temperature which consists of 3 levels, namely 29±1°C, 40±2°C, and 50±2°C. The second factor is the maceration time which consists of 3 levels, namely 36 hours, 48 hours, and 60 hours. Each treatment is grouped into 2 based on the time of implementation so obtained 18 units. The results showed that treatment of temperature and maceration time and interaction between the treatment were had very significant on the yield, crude saponins levels, and the height of bidara leaf extract foam (Ziziphus mauritiana L.) as the source of saponins. Temperature of 50±2°C and maceration time of 48 hours is the best treatment to produce bidara leaf extract (Ziziphus mauritiana L.) as a source of saponin with a yield characteristic of 42.59±0.02%, crude saponin levels of 40.84±0.09% and foam height 29.03±0.38 mm. Keywords: Ziziphus mauritiana L., saponins, extraction, temperature, maceration time
Cover dan Daftar Isi Vol. 2 No. 2 September 2014 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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