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JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

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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, WAKTU, DAN KONSENTRASI LARUTAN NATRIUM BIKARBONAT TERHADAP PENCUCIAN ISOEUGENYL ACETATE Yeti Widyawati; Muhammad Wahyudin; Lutfi Zakaria
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Isoeugenyl acetate is an eugenol derivative product in the form of white crystalline powder, it smells like vanilla, and has a spicy, hot and slightly sweet taste. Isoeugenyl acetate used in various industries, such as pharmaceuticals, cosmetics, food and beverages, cigarettes, pesticides, fishery, mining, packaging and other chemical industries. However, there is a problem in the product specification that is unacceptable to the consumer that is the acid number is high, it;s make of smell of acids in the product. Standart product of isoeugenyl acetate has an acid number of 0.5 mgKOH/g. The research method used to decrease the acid number in isoeugenyl acetate is washing process. The aim of of this research are to obtain temperature, stirring time and the concentration of sodium bicarbonate. The condition of washing process of isoeugenyl acetate were obtained at temperature 35oC, stirring time 100 minutes, and concentration sodium bicarbonate 3,5%. In these conditions acid number of 0.4594 mgKOH/g and the drying time of the isoeugenyl acetate product of 7 hours. Keywords: Isoeugenyl acetate, sodium bicarbonate, Acid number

KARAKTERISTIK ENKAPSULAT EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA PERLAKUAN ENKAPSULAN GELATIN DAN MALTODEKSTRIN Ida Bagus Yogaswara; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.924 KB)

Pandanus fruit can be processed into a natural dye containing carotenoids by extraction and encapsulation. The aims of this study were to know the characteristic encapsulation of pandanus fruit ekstract product.. The experiments in this study used a single factor Randomized Block Design. The factors are the ratio of gelatin and maltodextrin (1: 1), (1: 1,5), (1: 2), (1: 2,5), and (1: 3). The results showed that the comparative factor of gelatin and maltodextrin had significant effect (P <0.01) moisture content, total carotenoid, surface carotenoid, efficiency of encapsulation and solubility. Characteristic of pandanus extract encapsulation with ratio gelatin and maltodextrin had moisture 6,31 - 6,79%, total carotenoid 895,08 - 1336,84 mg / 100g, surface carotenoid 468,79 - 715,94 mg / 100g, efficiency of encapsulation 19,99 - 64,93%, and solubility 77,93 - 86,37%. Key words: pandanus fruit extract, gelatin, maltodextrin, encapsulation.

Karakteristik Ekstrak Alga Coklat (Sargassum polycystum) sebagai Antioksidan pada Perlakuan Perbandingan Pelarut Aseton dan Etilasetat I Komang Wiria Santiyoga; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Sargassum polycystum is one type of brown algae from Indonesia that is potentially a natural dye and antioxidants. The purpose of this study was to determine the effect of the comparison of acetone and ethyl acetate solvents on the characteristics of Sargassum polycystum extract as an antioxidant and determine the best ratio of acetone and ethyl acetate to produce the characteristics of Sargassum polycystum extract as an antioxidant. This experiment was designed using a simple randomized block design with a comparative treatment of acetone and ethyl acetate. The treatment comprised of eight levels: 1 : 0; 0.81 : 0.19; 0.67 : 0.33; 0.52 : 0.48; 0.38 : 0.62; 0.24 : 0.76; 0.1 : 0.9 and 0 : 1. The treatment is grouped into 2 groups based on the time of implementation. The data were analyzed by analysis of variance using minitab software 17 and be continued using the method of significantly different honest. The results of the showed that the comparison of the acetone and ethyl acetate solvents has a very significant effect on yield, fukosantin compounds, antioxidant activity, brightness level (L *), redness level (a *) and yellowish level (b *) in brown algae extract (Sargassum polycystum). Comparative treatment of acetone and ethyl acetate (1: 0) with dielectric constant 20.70 is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield characteristic of 2.83 ± 0.42 percent, the content of the compound fukosantin 0.031 ± 0.005 g fukosantin/g, IC50 163.43 ± 3.26 ppm, brightness level (L *) 19.60 ± 0.00, redness level (a *) 11.84 ± 0.01, yellowish level (b *) 8.83 ± 0.02. Keywords: Sargassum polycystum, fucosantin, antioxidant, acetone and ethyl acetate.

Analisis Usaha Agroindustri Minuman Tradisional Kunyit Asam di Paon Jamu (Curcuma domestica Val. – Tamarindus indica L.) Luh Putu Melia Dewi; Sri Mulyani; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Paon Jamu traditional beverage business is one of the traditional beverage businesses in the Tanjung Benoa area. Judging from the development of his business, Paon Jamu is one of the businesses that have just been established including many similar traditional beverage businesses. This study aims to determine the financial feasibility of the tamarind turmeric beverage business, determine the added value generated, determine the feasibility of a tamarind turmeric beverage business if there is an increase in operational costs and a decrease in revenue using a sensitivity analysis. Tamarind turmeric beverage business is feasible to run, the Net Present Value result is Rp. 6.144.470 for 300 ml packaging. Internal Rate of Return of 13% for 300 ml packaging and 14% indicates that the rate of return is greater than the specified bank interest rate. Payback Period for 2 years 5 months for 300 ml packaging. The B / C ratio is 1,42 for 300 ml packages. The added value of the business of turmeric acid is the added value obtained is Rp. 49.416 for a 300 ml package with a ratio of 47% The sensitivity analysis scenario shows that 300 ml package is sensitive to a 3 and 4% reduction in income in scenario II and III. Keywords: Tamarind turmeric, business analysis, Paon Jamu

Pengaruh Jenis Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan I Wayan Gde Angga Prasetya; G.P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk waste can be used more optimally by extracting polyphenol compound and used as natural antioxidant. This research aims to determine the effect of the type of solvent and maceration time of cocoa bean husk extract as a source of antioxidants and to determine the best type of solvent and maceration time to produce cocoa bean husk extract as a source of antioxidants. This experiment uses a randomized block design with two factors. The first factor is the type of solvent consisting of methanol 95 percent, ethanol 96 percent and acetone 90 percent. The second factor is the maceration time consisting of 24, 36 and 48 hours. The data is analyzed by variant analysis and continued with the Tukey test. The results showed that the type of solvent and maceration time is a very significant effect on yield, total phenolic and antioxidant capacity. The interaction between treatment is a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa bean husk extract. The best treatment to produce cocoa bean husk extract as a source of antioxidants is using ethanol solvent and maceration time for 48 hours with a yield characteristic 11.72±0.45 percent, a total phenolic at 80.76±1.12 mg of GAE/g and Antioxidant capacity 49.55±1.13 mg GAEAC/g. Keywords : cocoa bean husk, extraction, solvent, antioxidants.

Karakteristik Ekstrak Alga Coklat pada Perlakuan Ukuran Partikel dan Lama Ekstraksi Alga Coklat (Sargassum polycystum) sebagai Antibakteri I Ketut Dio Prasetya; Lutfi Suhendra; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Sargassum polycystum is one group of brown algae (Phaeophyta) which contain fukoidan compounds. Fukoidan is a complex polysaccharide on seaweed cell walls that can enhance immunity by stimulating the production of immune cells. The purposes of this study were to determine the effect of particle size and extraction time of Sargassum polycystum against fukoidan characteristics and get particle size and extraction time which is the best treatment for getting extraction Sargassum polycystum as an antibacterial. This experiment used a randomized block design with particle size treatment and extraction time. Treatment of 40, 60, and 80 mesh particle sizes and extraction lengths of 3, 4 and 5 hours. The results showed the treatment of particle size, extraction time and interactivity affect the characteristics of brown algae extract (Sargassum polycystum) as an antibacterial. 80 mesh particle size treatment and extraction time of 5 hours is the best treatment to produce brown algae extract (Sargassum polycystum) as an antibacterial with characteristic sulfate content of 15.297 mg / L, inhibitory zone in Escherichia coli with a diameter of 10.15 mm and inhibit zone Staphylococcus aureus with a diameter of 9,13 mm. Keywords: Sargassum polycystum, Extraction, Sulphate, Antibacterial

Karakteristik Bubuk Alginat dari Alga Coklat Sargassum sp. pada Perlakuan Waktu dan Suhu Maserasi Kadek Ngurah Ghandhi Danu Subagan; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Sargassum sp. is an example of a brown algae plant that produces alginates in the form of an organic polysaccharide polymer composed of two units of L-guluronic acid and D-mannuronic acid monomers. The polymer is hydrophilic, that is, alginate is a linear molecule with a high molecular weight, so it is easy to absorb water causing alginate compounds can be used as emulsifiers. This research aims to know the effect of maceration time and temperature on the characteristics of alginate powder from brown algae Sargassum sp. and determine the best maceration time and temperature to produce alginate powder from brown algae Sargassum sp. This research used a Factorial Randomized Block Design. The first factor is time (A) which consists of 3 levels, namely 1 hour, 2 hours and 3 hours. The second factor is temperature (B) which consists of 3 levels namely 50°C,60°C,70°C. Each treatment were grouped into 2 based on the time of implementation so that 18 units of the experiment were obtained. The variables observed were the yield, water content, ash content, and viscosity. The data obtained were then analyzed by variance analysis and continued using the HRD method (Honest Real Difference). The results showed that the treatment of maceration time and temperature had a very significant effect on the observed variables namely yield, moisture content, ash content, and viscosity. The results showed that the treatment of 3 hours with a temperature of 70±1°C was the best treatment to produce alginate powder from brown algae Sargassum sp. with yield characteristics 39.44±0.06 %, water content 9.86±0.04 %, ash content 31.75±0.02 %, and viscosity value 19.00±1.41 cPs. Keywords: maseration, time, temperature, alginate, Sargassum sp.

Pengaruh Jenis Pelarut dan Perbandingan Bahan dengan Pelarut terhadap Ekstrak Warna Kulit Pisang Kepok (Musa paradisiaca F.). I Gede Esti Widiantara; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aims of this study were to determine the effect of solvent type and their ratio between material and solvent on the color of banana peel extract.The experiment in this study using factorial randomized block design with two factor. The first factor was the solvent type which consists of three levels: n-hexsane, acetone, and ethanol. The second factor was the ratio of the solvent that consists of four levels: 1:6, 1:8, 1:10, and 1:12. The experiment were grouped into 2 group and its implementation in order to obtain 24 experimental units. Variables observed are yield, total carotenoid, and the best color intensity. The results of this study indicate that the comparison of ingredients with solvents significantly affected the total carotenoids and the level of redness (a *) while the yield, brightness (L *), and yellowish level (b *) had no effect. The interaction of solvent types significantly affected the total carotenoids and the level of redness (a *) while the interaction of solvent types on yield, brightness (L *), and yellowish level (b *) had no effect. The type of ethanol solvent with a ratio of material to of solvent (1: 6) is the best solvent that produces extracts of banana peels which produce dye extracts with a yield characteristic of 2,40 ± 0,11 %, carotenoids 0,67 ± 0,00 %, L* 2,40 ± 0,11, a* 56,58 ± 6,92, b* 1,66 ± 0,17. Keywords: Kepok banana peel, solvent type, ratio between material and solvent, extraction, natural coloring

Analisis Nilai Tambah dan Kelayakan Finansial pada Usaha Produksi Extract Powder Kunyit Pande Ketut Raka Ariesta Putra; Sri Mulyani; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Turmeric extract powder was processed product of turmeric which were produced in powder form. This study aimed to determine the value added obtained in the process of producing extract powder, knowing the financial feasibility obtained from the productin process of turmeric into extract powder products. The financial feasibility study uses the calculation of profit and loss analysis, Net Present Value, Internal Rate of Return, Net B / C Ratio, Payback Period, and Break Event Point and Hayami method to determine the added value..The business of extract powder was feasible to obtain, and the Net Present Value was Rp. 290.897.909. The Internal Rate of Return of 13% showed that the rate of return was greater the specified Bank interest rate. Payback Period for 1 year 2 months and B/C Ratio of 1,68. The value added of extract powder obtained a value of Rp. 20.000 per kg, the income value added ratio was 57,14%. The sensitivity analysis scenario showed that both an increased in operational costs of 3%-6% and income decreased by 3%-6% resulting in positive NVP. Therefore, the turmeric extract powder business was feasible. Keywords : Turmeric, extract powder, value added analysis, and financial feasibility

Simulasi Model Sistem Dinamik Ketersediaan Bawang Putih (Allium sativum, L.) di Provinsi Bali Muhammad Dika Ima Dudin; Agung Suryawan Wiranatha; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The demand of garlics in Bali is considerably high and exceed the capability of farmers in Bali to produce garlics. Therefore garlics were supplied from other islands of Indonesia. Demand of garlics will increase along with the increasing number of population and the number of foods industry. The aims of this research were to determine the factors that affect demand and supply garlic, to analyze the stock of garlics, and policy recommendations which can be implemented to provide sufficient garlics in Bali, therefore the price will remain stable. This research was conducted in Bali Province using a system dynamics modelling, with the length of simulation period from 2012 to 2024. The research results showed the factors that affected of garlic stock in Bali were the production of garlics, demand of garlics, inter island supply and price. Further, the simulation results showed that the production of garlics in Bali wasn’t able to fulfill the demand of garlics therefore it affected the price. So, it requires inter-island supply to stabilize price and to fulfill the demand of garlics. Based on some simulation scenarios, the most effective policy could be developed in order to minimize inter-island supply and stabilize prices is through increasing garlic planting area of 35%/year and increasing land productivity of garlic plantation of 5 ton/year. Keywords: system dynamics, availability of garlic, Bali Province.

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Contact Name I Gusti Ayu Lani Triani

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Editorial Address PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia

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Contact Name
I Gusti Ayu Lani Triani

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lanitriani@unud.ac.id

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+628124698714

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jrma@unud.ac.id

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PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia

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Kota denpasar,

Bali

INDONESIA