cover
Article Per Year (5 Year)
All
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
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
 27   28   29   30   31 
PENGARUH PENAMBAHAN RAGI TAPE DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO Bangkit Dwi Satryo; I Wayan Arnata
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 (334.45 KB)

Abstract

This study purpose were (1) to determine the effect of “ragi tape” inoculum additional and fermentation time on the characteristics of watery sweating and (2) to determine the best treatment to obtain potential liquid pulp as material fermentation vinegar. The result showed that the treatment of fermentation time significantly affects to the yield, and pH cocoa pulp beans, and affects to total acid degree and total acetic acid cocoa pulp beans, meanwhile the treatment of additional yeast concentration and the interaction treatment A and B does not affect to the yield, pH, total acid degree and total acetic acid cocoa pulp beans. The best treatment as material vinegar fermentation there was in one day fermentation until three days fermentation was suggestion with opinion, that degree of acetic acid and yield of liquid pulp was filled the condition to material of fermentation vinegar
Distribusi dan Perbaikan Pasca Panen Bunga Potong Sedap Malam (Polianthes tuberosa) dari Petani Desa Tunjuk, Tabanan ke Denpasar Ni Wayan Cindy Pramesti Angia Putri; Bambang Admadi H; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.209 KB) | DOI: 10.24843/JRMA.2020.v08.i02.p14

Abstract

The aims of this study were 1) to find out the type and distribution path of tuberose cut flowers from farmers in Tunjuk Village to retailers in Denpasar, 2) to analyze the system and the impact of postharvest handling to tuberose cut flowers on each distribution path, 3) to find out the impact of postharvest improvements, by conducting an experiment which soaking the tuberose cut flower in holding solution. The snowball sampling method was used to find out the types and distribution paths of tuberose cut flowers, while to analyze the system and the impact of improvements on each distribution line the Commodity System Assessment Method (CSAM) was used through survey and interview directly to stakeholders. The holding solution used for soaking treatment is sucrose, silver nitrate and citric acid.The results showed that there were only two distribution path, namely line I (Farmer – Wholesaler – Retailer - Consumer) and line II (Farmer – Retailer - Consumer). Postharvest handling along distribution lines includes harvest, sorting, binding, wrapping, soaking, storage, packaging, distribution and display. The impact of handling on postharvest losses at the sorting stage at the farm level is 2% (insignificant), the level of wholesalers at 3% (insignificant), and at the retail level of 6% (significant). Soaking treatment in holding solution can prolong the freshness of flowers. Tuberose cut flowers can last 3.98 days when soaked using water and can last up to 6.85 days when soaked in sucrose, silver nitrate, and citric acid solutions. Keywords: tuberose flower, sucrose, silver nitrate, citric acid, CSAM
ANALISA KINERJA PERUSAHAAN DENGAN MENGGUNAKAN METODE BALANCED SCORECARD ( Studi Kasus di PT. X CabangTabanan ) Luh Putu Sukma Kiki Darini; Ida Ayu Mahatma Tuningrat; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.061 KB)

Abstract

The aim of the research was to find out the performance of PT. X Tabanan. PT.X manages a fast food restaurant. Working system of this company is a franchise that performance in every branch of the company is not necessarily the same from one to the other, therefore necessary to analysis the performance of the company as a reference from the company to determine the elements that need to be improved. In this study, using a balanced scorecard method in measuring the performance of companies, in four perspectives namely, (1) the financial perspectives into a starting measuring the ratio of liquidity, solvency ratios, and profitability ratios, (2) customer perspective into starting measuring namely customer satisfaction and market segments, (3) business processes and internal perspective that became starting measuring that degree of innovation companies (Network Growth Ratio) and service operation Process (Administrative Ratio to Total Revenue) and (4) learning and growth perspective are cornerstones measuring the performance level of employees and the level of employee training. The results of that this study indicate that the company's performanceis quite goodbased on the calculationof the debt ratio, return on equity, market segments, the level of corporate innovation, processservice operationsand employee performance. Other results show that the performance included in the category of current ratios well as customer satisfaction, and employee training. The performance of the company that demonstrate less that the company's ability to generate profitability that the profitability of the consumer, the profit on sales, return on investment, and debt to equity ratio (debt with the ability to balance the total assets).
PENGARUH JENIS MEDIA TERHADAP PERTUMBUHAN Nannochloropsis sp. Ni Kadek Eni Juniantari; Anak Agung Made Dewi Anggreni; Ida Bagus Wayan Gunam
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 (344.167 KB)

Abstract

The aims of this study were to 1) determine the effect of media on the growth of Nannochloropsis sp., 2) find out the best type of growth media of Nannochloropsis sp. This study used a descriptive quantitative method. The medium used in this study consist of 3 types: Agricultural, Allen-Miquel, and Guillard medium. Observation of cell biomass concentration Nannochloropsis sp. was used haemacytometer with three replications. The results showed that each culture medium had a different optimum harvest time. Agriculture media, Allen-Miquel, and Guillard had the optimum harvest time which was 8, 12, and 11 days cultivation resvectively. The results observation of cell biomass concentration of Nannochloropsis sp. showed that the type of media had highly significant on growth of Nannochloropsis sp. Guiilard media was a medium that produced highest biomass cell Nannochloropsis sp. of 1.4 x 10 7 ± 2.0 cells/ml at 11 days cultivation. Keywords: Nannochloropsis sp., Media Type, Biomassa
KARAKTERISTIK MINYAK ATSIRI BUNGA KAMBOJA CENDANA (Plumeria alba) PADA PERLAKUAN LAMA PROSES DISTILASI I Gusti Ngurah Agung Paranatha; Ni Made Wartini; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 1 No 1 (2013): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.136 KB)

Abstract

The aims of this study were to determine characteristic of sandalwood frangipani essential oil that come from the distilation process. This research used randomized block design, six levels with the distillation process time namely: 1, 2, 3, 4, 5, and 6 hours. Observed variables were the rendement, like of fragrance and the levels of fragrance strenght of sandalwood frangipani essential oil The result showed that the distilatian process timehad significant effect on the rendement and the characteristic of sandalwood frangipani essential oil that has been produced. The distillation process time offive hours was the best treatment to produced sandalwood frangipani essential oil with 0,0047% sandalwood frangipani essential oil rendement, 4.75like of fragrance (from netral to kinda like) and 2,16 (the most powerful) lihat kesimpulan...
Pengaruh Suhu Pencampuran dan Lama Pengadukan terhadap Karakteristik Sediaan Krim Ida Bagus Bas Baskara; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.081 KB) | DOI: 10.24843/JRMA.2020.v08.i02.p05

Abstract

This research aims to determine the effect of temperature and time of stirring on a basis cream and determine the temperature and time of stir which is the best treatment for producing basis cream. This research uses a randomized block design with two factorials. The first factor is temperature which is consists of 3 levels, temperature 60±20C, 70±20C and 80±20C. The second factor is the time of stirring which is consists of 3 levels 10, 15 and 20 minutes. From the combination of the two factors, were obtained of 9 experimental units. These treatments were grouped based on the time of implementation into two groups so that 18 experimental units. The observed variables are homogeneity, viscosity, adhesion, spread ability, separation ratio and pH. The data that obtained will be analyzed by analysis of variance and continued using the Tukey test. The treatment of mixing temperature and time of stirring affect the viscosity, adhesion, dispersion and separation ratio, while the treatment of mixing temperature and time of stirring did not significant effect on pH. The interaction between the two treatments can affects the adhesion, dispersion, separation ratio and pH, but not significantly affect viscosity. The treatment of mixing temperature 80±20C with time of stirring 20 minutes is the best treatment to produce basis cream with characteristic viscosity cream value of 46,000 cp, a adhesion time of 17.97 seconds, spread ability of 6.50 cm, a separation ratio of 0.83 and pH 6,45. Keywords: Mixing temperature, stirring time, cream characteristics, virgin coconut oil, cocoa butter.
OPTIMASI SALINITAS DAN pH AWAL MEDIA BG-11 TERHADAP KONSENTRASI BIOMASSA Tetraselmis chuii Ida Ayu Adi; A.A.Made Dewi Anggreni; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.102 KB)

Abstract

The aim of this study was to determine the optimum points of salinity and pH on BG-11 medium to produce maximum yields of biomass of marine microalgae Tetraselmis chuii. The optimization was performed using Response Surface Methodology (RSM), and Central Composite Design (CCD) was used to study the effects of the optimum salinity and pH on biomass of Tetraselmis chuii. The results showed that the optimum points of initial salinity and pH on BG-11 medium to produce maximum yields of biomass of 2.42 x 10 6 cell/mL were 42.06‰ and 8.23, respectively. The optimization obtained a regression model of Z = -1.039 + 0.045X – 0.0004X 2 + 0.614Y – 0.034 Y 2 – 0.001XY + 0, with coefficient determination of 0.97005. The validation using T test showed there were no difference between the actual and regression model based score, with p score of 0.14 for biomass concentration of marine microalgae Tetraselmis chuii. Keywords: BG-11, biomass, pH, salinity, Tetraselmis chuii.
PENGARUH KONSENTRASI MALTODEKSTRIN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK BUBUK MINUMAN SINOM I.A.Made Indri Paramita; Sri Mulyani; Amna Hartiati
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 (322.279 KB)

Abstract

ABSTRACT The aims of this study were to 1) determine the effect of the concentration of maltodextrin and drying temperature on the characteristics of the powder drinks sinom and 2) determine the concentration of maltodextrin and drying temperature on the production of powder beverage sinom with the best characteristics. This study used a there are two experiments that attempt to see the effect of drying temperature and maltodextrin concentration. The experimental design used was a split plot design (split plot design) with two treatment factors. The main plot is the drying temperature is used which consists of 3 levels ie 45oC, 50oC and 55oC. The concentration of maltodextrin as a subplot consisted of three levels, namely 15%, 20% and 25%. In this experiment there are 9 combinations for each of groups as musch as to 2 obtain, so there are 18 experimental units. The parameters research water content, solubility and sensory testing The results showed the concentration of maltodextrin and drying temperature as well as the interaction treatment significantly affected the water content, respectively the yield and the solubility of treatment and no significant interaction Concentration maltodextrin 25% and drying temperature of 45oC produces the best characteristics of powder sinom beverages with: the water content 9.31%, yield 40,90%, 99.28% solubility, and sensory testing 4.95 color (yellow), aroma 3.45 (typical sinom beverages) and the overall acceptance of 3,70 (liked). Keywords: maltodextrin, drying temperature, antioxidants and sinom.
PENERAPAN QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK MEMENUHI KEPUASAN PELANGGAN CV.TIRTA TAMANBALI – BANGLI I Ketut Ray Suwana; Ida Ayu Mahatma Tuningrat; I Ketut Satriawan
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 (885.531 KB)

Abstract

The aim of this study was to determine the customer satisfaction through Quality Function Deployment (QFD). This was a case study in CV. Tirta Tamanbali that producing drinking water located in Bangli regency. Design used in this research was Quality Function Deployment (QFD). QFD was used in order to gain voice customer and building house of quality to determine current product of CV. Tirta Tamanbali. Identification of attribute of customer interest, evaluation of customer satisfaction and customer interest are the purpose of this research. The result showed that attributes of customer interest are no moss, no taste, no smell, purity, hygienic manufacturing process, available in small and large shops, distribution channels reaching the whole Bali, resilience and strength of packaging, environmentally friendly, discounts for purchasing in large quantities, ergonomic packaging, available in various size, customer care, demineralization, oxygen, competitive price, and affordable to all segments of the market. Available in small and large stalls, distribution channels, resilience and strength of packaging did not meet the customer satisfaction.
PENGARUH LAMA FERMENTASI ALAMI SECARA AEROB CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA FERMENTASI Made Puspa Aridona; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.423 KB)

Abstract

Watery sweating is the liquid produce during process of cocoa fermentation. The liquid contains alcohol that it could be a substrat to produce higher acetic acid. In this research, the natural aerobic fermentation was carried out to produce cocoa vinegar. The oxygen supply was done by process of aeration using aerator. The aim of the research were to determine the influence of fermentation time on the characteristics of cocoa vinegar and to find out the fermentation time for producing cocoa vinegar with the best characteristics. The experiment was designed by simple Randomized Block Design. The treatment of fermentation time that experimented consists of 11 levels, namely 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10 days. The result showed that the natural aerobic fermentation time influenced the content of acetic acid, pH, and total soluble solid of cocoa vinegar. The best characteristics of cocoa vinegar was produce after 6 days fermentation. Acetic acid content of the cocoa vinegar was 2,30% with the vinegar pH and total soluble solid was 3,27 and 5,0 %brix, respectively.

Page 29 of 55 | Total Record : 542

 27   28   29   30   31 

Filter by Year

2013 2024


Reset
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