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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 NILAI TAMBAH PADA RANTAI PASOK KOPI ROBUSTA OLAH KERING DI DESA MUNDUK TEMU, PUPUAN, TABANAN I Dewa Gede Satria Nugraha,; A. A. P. Agung Suryawan Wiranatha; I Wayan Gede Sedana Yoga
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 (384.473 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p08

Abstract

The objective of this research were to determine the supply chain of robusta coffee the added value of each element of the robusta coffee supply chain, and to make alternative policy recommendations to increase the added value of farmers in the Munduk Temu Village, Pupuan, Tabanan. This research was conducted from April to June 2018. This study used a survey method with questionnaire, and used the Hayami method to determine the value added of each element of the supply chain. Alternative recommendations were determined by using the AHP method. There are 3 patterns of robusta coffee supply chain in Munduk Temu, Pupuan, Tabanan : pattern I farmers - processing factories - traders, patterns II farmers - brokers - processing factories - traders, and patterns III farmers - middlemen - collectors - processing factories - traders. The flow goods from farmer and end at the trader, while the money and information flow from traders and end at the farmer. The added value in supply chain pattern I was Rp.4,066/Kg Ose, Rp.4,540/Kg Ose on chain pattern II, and Rp.2,322/Kg Ose for chain pattern III. The value received by each element of the supply chain was Rp.422/Kg Ose for chain I farmers, Rp.446/Kg Ose for chain II farmers and Rp. 451/Kg Ose for chain III, Rp.450/Kg Ose for chain II middleman, Rp.903/Kg Ose for chain III middleman, Rp. 2,944/Kg Ose for processing mills, and Rp.700/Kg Ose for traders. Alternative recommendations for increasing the added value of robusta coffee by using AHP analysis showed that the criteria of post-harvest processing with alternative dry-processing methods and indicators ose coffee were the priorities that play an important role in increasing the added value of robusta coffee at the farm level. Keywords : robusta coffee, supply chain, value-added, Hayami Method.
Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi I Putu Lingsan Pratyaksa; G.P. Ganda Putra; Lutfi Suhendra
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 (193.934 KB) | DOI: 10.24843/JRMA.2020.v08.i01.p14

Abstract

Cocoa pod husk has not been used optimally by farmers, most of cocoa pod husk will discarded around the cacao tree or collected in one hole and then piled with soil. Cocoa pod husk waste can be used optimally by extracting polyphenol compounds which are used as natural antioxidant ingredients. This research aimed to determine the effect of particle size and maceration time on cocoa pod husk extract as a source of antioxidant and determine the best particle size and maceration time to produce cocoa pod husk extract as a source of antioxidants. This research used factorial randomized block design with two factors. Factor 1 is a particle size consisting of 40, 60, and 80 mesh. Factor 2 is maceration time consisting of 24, 36, and 48 hours. The data were analyzed by analysis of variance and then it will be proceed with tukey test. The results showed that particle size and maceration time affected yield, total phenolic and antioxidant capacity of cocoa pod husk extract, while the interaction was affected on total phenolic and antioxidant capacity but had no effect on yield of cocoa pod husk extract. The best treatment to produce cocoa pod husk extract as a source of antioxidants 80 mesh particle size and maceration time for 48 hours, with a yield value of 5.22 ± 0.05 percent, a total phenolic of 148.09 ± 0.00 mg GAE / g and antioxidant capacity of 118.71 ± 0.13 mg GAEAC / g. Keywords: cocoa pod husk, extraction, antioxidants, particle size, maceration time
KARAKTERISTIK PEWARNA ALAMI DARI EKSTRAK KULIT BUAH JERUK MANDARIN (Citrus reticulata) PADA PERBANDINGAN PELARUT ETANOL DAN KLOROFORM Sagung Ayu Bulan Julia Saraswati; Luh Putu Wrasiati; Ni Made Wartini
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 (268.685 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p02

Abstract

Orange fruit who be the superior commodity is known as a fruit who rich of its vitamin C. One kind of orange who really liked by the society is Mandarin Orange (Citrus reticulata) that comes from China. The aims of this research were to know the effect of ethanol and chloroform solvent ratio to the characteristic of the natural colorant from Mandarin orange peel extract and determine the best ethanol and chloroform solvent ratio which produced Mandarin orange peel extract as natural colorant. Experimental design in this research used Randomized Block Design by using the comparison of ethanol and chloroform solvents that consist of 6 levels, there are: ethanol : chloroform (0:10); ethanol : chloroform (2:8); ethanol : chloroform (4:6); ethanol : chloroform (6:4); ethanol : chloroform (8:2); ethanol : chloroform (10:0). The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment. The data were analyzed by variance and if the treatment had a effect on the variable then continued with Duncan test. The result showed that ethanol and chloroform solvent ratio had significant effect on the yield, the total carotenoids content, the level of brightness (L*), the level of redness (a*), the level of yellowness (b*) of Mandarin orange peel extract. Based on the results of index effectiveness test used five expert, the ethanol and chloroform solvent ratio of 0 :10 produced the best characteristic of Mandarin orange peel extract with the yield 4.83 ± 0.22f (%), the total carotenoids content 3.56 ± 0.20a (%), the level of brightness (L*) 31.34 ± 0.63d, the level of redness (a*) 28.39 ± 0.69a, and the level of yellowness (b*) 34.52 ± 0.18a. Keywords : Citrus reticulata, extraction, ethanol, chloroform, natural colorant
ANALISIS FAKTOR – FAKTOR YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN PRODUK ROTI “BAPAK BAKERY” Putu Mutia Septiyaningsih; G.P. Ganda Putra; Luh Putu Wrasiati
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 (658.32 KB)

Abstract

The aims of this research were (1) to know the variables that form factors that influence purchase decisions in Bapak Bakery, (2) to know the weight of each factor affecting purchase decisions in Bapak Bakery, and (3) to determine the variable of factor that most influence on purchasing decisions Bapak Bakery.The method of this research was survey method. Data of this research were collected by spreading the questioner to 110 chosen respondents in all between the consumer and the final consumer. Then the questionnaire tested was processed using validity test, reability test and factor analysis by SPSS version 22.0. These results indicate that the variables that form factors that influence consumer purchase decisions in Bapak Bakery, belonging to the three factors groups of factors that are considered basic. Factor 1 which included a variable taste, price, texture, location and distribution of the product; factor 2 consist of service, expiration date, content of preservatives and nutrient content information; factors 3 consist of packaging, lawful information and advertising in the media. Weighting of each of the variables that influence consumer purchase decisions bakery products in Bapak Bakery is variable taste (0,928), price (0,915), texture (0,911), location (0,904) and distribution of the product (0.870), variable service (0,972), expiration date (0,947), content of preservatives (0,915), and nutrient content information (0,895), variable packaging (0.925), lawful information (0.916) and advertisements in media (0.881), The factors that most influence the purchase decision is factor 1 which included a variable taste, price, texture, location and distribution of the product. Keywords: bread, purchase decision, factor analysis.
KARAKTERISTIK KOMPOSIT BIOPLASTIK GLUKOMANAN DAN MAIZENA DALAM PENGARUH VARIASI SUHU DAN WAKTU GELATINISASI Cintia Indrawati; 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 (365.868 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p14

Abstract

The aim of this study was to determine the effect of the temperature and time of gelatinization and its interactions on the composite characteristics of bioplastics glucomannan and cornstarch with to obtain gelatinization temperature and time to produce the best bioplastic glucomannan and cornstarch composites. This study used factorial randomized block design. Factor 1 gelatinization temperature consisting of 3 levels, namely 70 ± 1; 75 ± 1; 80 ± 1°C. Factor 2 is gelatinization time, for 2, 3 and 4 minutes. Variables observed included tensile strength, elongation at break, young modulus, swelling, biodegradation and functional group profile. The data were analyzed for diversity and continued with the BNJ test. The results showed that the temperature and time of gelatinization and their interactions had a very significant effect on tensile strength and elasticity. The temperature and time of gelatinization had a very significant effect but did not interact with elongation and did not significantly affect the swelling and biodegradation of bioplastic composites. The best bioplastic glucomannan and maizene composites were at a temperature treatment of 80 ± 1°C and 4 minutes gelatinization time with tensile strength characteristics (3.390 mpa); elasticity (35.811 mpa); elongation at break (12.3%); swelling (68.13%); degradation time of 8 days and contains hydroxyl (O–H) functional groups, alkene (C– H), carboxyl (C–O), carbonyl (C=O) and alkyne (C?C). Keywords : Composites bioplastic, glucomannan, maizena, temperature and time of gelatinization
Cover dan Daftar Isi Vol. 5 No. 3 September 2017 Admin JRMA
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 (73.673 KB)

Abstract

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Pengaruh Konsentrasi Natrium Nitrat dan Natrium Dehidrogen Fosfat pada Media Walne Terhadap Konsentrasi Biomassa dan Protein Nannochloropsis oculata Kadek Dedi Widnyana Dinata; Anak Agung Made Dewi Anggreni; Nyoman Semadi Antara
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 (464.523 KB)

Abstract

This study aims to know the effect of concentration of Sodium Nitrate (NaNO3) and Sodium Dehidrogen Phosphate (NaH2PO4) on walne media on the biomass concentration and protein Nannochloropsis oculata and determine the best concentration of NaNO3 and NaH2PO4 on the Walne media to produce Nannochloropsis oculata biomass with highest protein content. This study was designed with a randomized block design with two factors, each treatment was divided into two by the time of cultivation.The data obtained were analyzed by Anova, if there was a real effect will be followed by Duncan test. The results showed that the concentration of NaNO3 and NaH2PO4 on media Walne had significant effect on the concentration of the Nannochloropsis oculatamicroalgae biomass and protein content, and no interaction of both factors.The concentration of NaNO3 of 200 g/L and NaH2PO4 of 25 g/L at Walne media producethe hight biomass concentration of Nannochloropsis oculata biomass amount of 7.66 x 106cells / ml and 7.13 x 106cells / mlrespectively. the highest protein content of Nannochloropsis oculata was produced at nitrate concentration of 200 g/L amount of 25.74% and 25 g/L phosphate consentration of amount 22.93%. Key words: biomass, Nannochloropsis oculata, protein, Walne.
Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit (Curcuma domesticate Val.) Nabila Ayu U. Cahyani; Sri Mulyani; Ni Putu Suwariani
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 (170.417 KB) | DOI: 10.24843/JRMA.2020.v08.i01.p05

Abstract

Cream is a solid preparation in the form of an emulsion containing no less than 60% water. This study aims to determine the effect of cocoa butter substitution and process temperature on the characteristics of turmeric extract cream and determine the substitution of cocoa fat and process temperature to produce the best turmeric extract cream characteristics. This research uses factorial randomized block design. The first factor is the addition of cocoa butter which consists of 5 levels which is equal to 0g; 2.5g; 5g; 7.5g and 10g, and the second factor is the application of heating temperature which consists of two levels, 65oC and 70oC to produce 10 treatment combinations and grouped into two groups so that 20 experimental units are obtained. The parameters observed were homogeneity, pH, viscosity, dispersion, adhesion, separation ratio, total phenolic compounds, overall acceptance of the cream. the best treatment is determined by the effectiveness index. The results of the study stated that the treatment of cocoa butter substitution affected the pH, viscosity, spreadability, adhesion, separation ratio, total phenolic and acceptance test of cream preference and heating temperature had an effect on total phenolic cream. Process temperature has a significant effect on total phenolic cream. The treatment of cocoa butter and heating temperature have a very significant effect on the acceptance of the cream. The treatment of substitution of cocoa fat as much as 0% at a temperature of 70oC heating process produces the best treatment with the following characteristics: 7800 cp viscosity, 6.3 cm diameter dispersion, separation ratio = 1, pH 6.40 and total phenolic 6.95 mg GAE / g. Keywords: cocoa butter, heating temperature, cream, turmeric
KARAKTERISTIK GULA CAIR YANG DIBUAT DARI PATI UBI GADUNG (Dioscorea hispida D.) DALAM VARIASI JENIS DAN KONSENTRASI ASAM Reni Okta Fitriani; Amna Hartiati; Lutfi Suhendra
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 (218.369 KB) | DOI: 10.24843/JRMA.2018.v06.i03.p03

Abstract

This study aims to know the effect of acid type and concentration on the characteristics of liquid sugar resulting from the hydrolysis of yam gadung (Dioscorea hispida D.) and the highest DE value from the hydrolysis of the yam gadung starch. This research uses Randomized Block Design of factorial pattern. The first factor is acid treatment consisting of 3 levels: hydrolysis of starch with HNO3, H2SO4, and HCl and second factor is acid concentration consisting of 3 levels: 3%, 4%, and 5% . Each treatment is grouped into 2 based on execution time. The variables observed in this study were total sugar reduction, reducing sugar content, Dextrose Equivalent (DE), clarity, and total dissolved solids. The best treatment determination was done by analysis on DE value of hydrolysis result of yam gadung starch. The treatment of acid type variation was very significant and the acid concentration had a significant effect on the value of DE of hydrolysed yam gadung starch. The best hydrolysis treatment of starchy yam starch is by using chloride acid variation at 3% concentration with Dextrose Equifalent (DE) value of 41,22%. Keywords : starch, yam gadung, hydrolysis, acid
ISOLASI BAKTERI POTENSIAL PENDEGRADASI DIBENZOTIOFENA DARI TANAH TERCEMAR MINYAK BUMI DI BULUH TELANG LANGKAT SUMATERA UTARA I Putu Hendra Prasetya; Ida Bagus Wayan Gunam; 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 (457.051 KB)

Abstract

This research aimed to isolate some of potential bacteria which could degrade dibenzothiophene (DBT). The bacteria were isolated from the soil which has been contaminated by petroleum for many years in Buluh Telang Langkat North Sumatera. This experiment was also conducted to find out the isolate that had the highest degradation rate of DBT. The results showed that the isolated bacteria had a different ability to degrade dibenzothiophene with OD660 ranged from 1.100 to 1.137 and the degradation rate ranged from 42.62% to 69.88%. The isolate of LSU20 had the highest ability to degrade DBT. The isolated bacteria which was incubated for 96 hours at 45 o C in shaking condition at 150 rpm could degrade 69.88% of 200 ppm DBT in tetradecane. Keywords: Isolation, biodesulfurization, dibenzothiophene

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