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I Gusti Ayu Lani Triani
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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
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PENGARUH KONSENTRASI PENAMBAHAN SODIUM NITRAT DAN SODIUM FOSFAT PADA MEDIA GUILLARD TERHADAP KONSENTRASI BIOMASSA MIKROALGA Nannochloropsis sp. Ida Bagus Gede Brahmantara; A. A. Made Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this study was to understand the effect of sodium nitrate and sodium phosphate concentration on Guillard medium to yields of biomass, and also to determine the best concentration of sodium nitrate and sodium phosphate to produce the highest yields of biomass on marine microalgae Nannochloropsis sp. Determining the effects of sodium nitrate and sodium phosphate on biomass was performed using Response Surface Methodology (RSM). The concentrations of sodium nitrate and sodium phosphate on Guillard medium affects the yields of biomass on marine microalgae Nannochloropsis sp. The optimum concentration of sodium nitrate and sodium phosphate to produce the highest yields of biomass were 178.14 g/l and 13.34 g/l respectively, with biomass concentration of 8.00 x 107 cell/ml. Keywords: Guillard, Nannochloropsis sp., sodium nitrate, sodium phosphate
Cover dan Daftar Isi Vol. 7 No. 2 Juni 2019 Admin TIP
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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PENGARUH JENIS PELARUT DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK EKSTRAK PADA BUAH KELUBI (Eliodoxa conferta) Victory Sandy Atisanto; Sri Mulyani; I Gst. Ayu Lani Triani
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

The purposeS of this study was (1) to determine the effect of solvent and drying temperature on the characteristics of kelubi fruit extract, (2) to obtain the solvent and the drying temperature to produce the kelubi fruit extract with the best characteristics. The experiment used a randomized block design with two factors. The first factor was of drying temperature of 55°C, 60°C, and 65°C. The second factor was ethanol and ethyl acetate solvent concentration. The results showed the best treatment was ethanol solvent and temperature 55 ° C with the extract characteristics: average yield 48,91%, water content 13,53%, vitamin C 99,73 mg/100g , total phenolic 567.33 mg GAE/100g, , pH 2.34, and total acid 199.62 mg/100g.Key words: drying temperature, ethanol, ethyl acetate, kelubi, extract
PERANCANGAN TATA LETAK ULANG (RELAYOUT) PABRIK TERHADAP TINGKAT PRODUKSI PRODUK BAKSO AYAM (Studi Kasus Pada Pabrik Bakso UD. Supra Dinasty Denpasar) Zulkifly Al Haq; Nyoman Semadi Antara; Amna Hartiati
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 identify the actual condition of the UD. Supra Dynasty Denpasar in accordance with Good Manufacturing Practices (GMP) and redesigning the layout based on the results of the study as a recommendation. This study used a descriptive method, namely by providing objective explanation, comparison, and evaluation as a decision making authority. Data was collected through observation and interviews at the company. Data are collected, then the method of analysis From-To Chart is used to find the amount of raw materials that flow load (material flow) required in the production process in one day. Activity Relationship Chart (ARC) is used to get the layout planning based on the degree of linkage between space activities and existing facilities. All data have been collected was analyzed by using software Unequal Area Facility Layout Problems (UA-FLP) to facilitate the determination of optimum results. The Table of Productivity Cycle Time is used to determine the increase or decrease in productivity after relayout. The result showed that the new layout of the company could shorten the distance of material flow from 119,5 to 76,039 meters, and increasing the productivity was about 61,68%. Keywords : Good Manufacturing Practice (GMP), relayout, productivity.
STRATEGI PENINGKATAN DAYA SAING USAHA MIKRO, KECIL, DAN MENENGAH DI DESA TEGALWARU, KABUPATEN BOGOR Ayu Diah Padyanawati; Hartrisari Hardjomidjojo
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 (551.401 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p15

Abstract

Micro, Small, and Medium Enterprises (MSMEs) plays an improtant role in the national economy. The fact show that although the number of MSMEs is dominant, but in generaly they face various obstacles in the development their bussiness. Some of the obstacle are: capital, marketing, raw materials, technology, management, bureaucracy, infrastructure, and partnership. The role of stakeholder, especially goverent and related agency are needed to solve this problem. Tegalwaru village is a tourist village that offer to visit MSMEs in the area. The competitiviness of MSMEs in Tegalwaru village needs to be improved in order to compete in national and international level. The result using perfomance index stated that MSMEs in Tegalwaru village still belong to primary and developed MSMEs category (index below 50 and among 51-75). Based on the performance index value, the average index for non food MSMEs is higher than those of food MSMEs. Some of non food MSMEs even reach the limit to independent category (index more than 75). Based on the performance indekx prioritized strategy for increasing competitiveness for each MSMEs can be developed. Keywords: Micro, Small, and Medium Enterprises, Performance Index, Competitiveness, Tegalwaru Village.
APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) DALAM DISTRIBUSI KUBIS (Brassica oleraceae var. capitata) DARI PETANI DI KECAMATAN PETANG KE PENGECER. I Gede Budiastra; I.G.A Lani Triani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this research was to determine the number of distribution channels cabbage (Brassicaoleracea Var Capitata) of farmers to retailers in Petang district, knowing the type of distribution channels andpostharvest handling of cabbage from farmers to retailers in Petang district, knowing the impact of postharvest lossesand the value of the damage of farmers to retailers Petang district. The method used in this research is survey methodwith the application of the Commodity Systems Assessment Method in the form of questionnaires distributed tofarmers, collectors, wholesalers, suppliers and retailers of cabbage. In the distribution of cabbage, there are four lines,namely, lanes 1 farmers ? retailers, lane II farmers ? collectors ? retailers, lane III farmers ? collectors ?wholesalers ? retailers, lines IV farmers ? collectors ? wholesalers ? suppliers ? supermarkets. Post-harvesthandling at the farm level include harvesting, sorting and cleaning, packaging and transportation. Post-harvest handlingat the level of collectors, and wholesalers include weighing, sorting, and transporting, postharvest handling at the retaillevel covering inspection, packaging, and display, postharvest handling at the level of suppliers includes weighing,sorting, packaging and transportation, postharvest handling level includes supermarkets weighing, inspection, anddisplay. Impact on cabbage postharvest losses at the farm level, namely the significant harvest reached 7.57%, at thelevel of the collectors in the transport process is insignificant reached 2.68%, at the level of big traders are notsignificant when transporting reached 3.8%, at the retail level in sorting no significant sidak reached 2.38%, in thesorting supplier significant level of 11.8%. Keyword : CSAM, distribution channels, postharvest , cabbage.
SISTEM PENGEMBANGAN BUNGA HIAS DI BALI I Putu Restu Wiana; I.A. Mahatma Tuningrat; A.A.P.Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to create a structural model of system development ornamental flowers. Ornamental flowers are needed horticultural crops in Bali. The number of ornamental flowers in Bali needs greater than the sum of production in Bali so that should bring ornamental flowers from outside Bali. The solution of these problems is to create a system of ornamental flower development in Bali in hopes of providing a reference for farmers, farmer groups, employers and others who will develop ornamental flowers. This study uses the technique ISM (Interpretative Structural Modelling) method involving expert with as many as 5 experts, which consists of the Office of Government, practitioners, and academics. Elements involved in the ISM technique reasearch are (1) the public sector is affected, (2) the need for development, (3) the main constraint, (4) possible changes, (5) the impact and development objectives, (6) a benchmark in development, and (7) the relevant institutions. The study produced sub key elements of each of these elements, namely: (1) production facilities providers, (2) the availability of land, (3) lack of integrated management, (4) increased production, (5) increasing farmers' income, (6 ) increasing the productivity and production of ornamental flowers in Bali, and (7) farmer groups.
STRATEGI PENINGKATAN KUALITAS PRODUK BODY SCRUB PT BALI TANGI DENGAN METODE QUALITY FUNCTION DEPLOYMENT Ni Ketut Titi Triastuti; A.A.P. Agung Suyawan Wiranatha; Luh Putu Wrasiati
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 (560.123 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p11

Abstract

The purposes of this research were to find out the attributes of customer importance, to measure the level of customer satisfaction and to find out the strategy in improving the product quality of PT. Bali Tangi’s Body Scrub. The Quality Function Deployment (QFD) was used to gain customer’s perception and building the house of quality. The results of this study indicate that the attributes of customer importance are the information on packaging, product’s safety, product’s benefits, product’s contents, product’s hygiene, product’s certification, product’s aroma, shelf life product, packaging’s form, product’s dose, packaging’s color, product’s form and product’s color. The customer satisfaction levels are satisfaction and quite satisfaction. The attributes of product with satisfaction are obtained in attribute of information on packaging, product’s safety, product’s benefits, product’s contents, product’s hygiene, product’s certification, product’s aroma, shelf life product, packaging’s form, product’s dose, packaging’s color and product’s color. The attributes of product with quite satisfaction is obtained in the product’s form. The strategy in improving the product quality that can be recommended are the company need to evaluate the attributes of customer importance and technical parameters to reach the company’s target. The priority attributes are the product’s form with an improvement ratio of 1.47 and the determination of materials formulation with a technical importance level of 452.00. Keywords: Quality Function Deployment, Body Scrub.
KARAKTERISTIK CUKA DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobroma cacao L.) PADA PERLAKUAN PENAMBAHAN INOKULUM Acetobacter aceti DAN LAMA FERMENTASI Yudisthira Dharma Bhusana Dasa; G.P. Ganda Putra; I.B. Wayan Gunam
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

This aims to this study were to (1) determine the effect of addition inoculum Acetobacter aceti andfermentation period on the characteristics of vinegar fermentation from liquid waste of cocoa beansfermentation, and (2) to determine the accurate of addition innoculum Acetobacter aceti and fermentationperiod which one produces the best characteristic fermentation from liquid waste of cacao beansfermentation. The experiments was designed by a Split Plot design with the addition of inoculumAcetobacter aceti into the main plot consisting of 3 plots 10%. 15%. and 20% (v/v). Fermentation period isa subplots consisting of 6 levels were 0. 5. 10. 15. 20. 25 days. The fermentation period was affectedsignificantly (P <0,01) on levels of acetic acid, alcohol content and total dissolved solids from a liquid pulpvinegar fermentation from liquid waste of cacao beans fermentation, while the addition of inoculumAcetobacter aceti and interaction did not affect (P> 0,05). The best characteristics of fermentation vinegarwas found on the addition of an inoculum of 20% and fermentation period for 25 days with the acetic acidcontent, alcohol content and total of soluble solid were 3.21 (% v/v), 0.00%, and 4.79 oBrix. respectively.
PERHITUNGAN HARGA POKOK PRODUKSI KERIPIK SALAK DAN KERIPIK NANGKA KELOMPOK TANI ADI GUNA HARAPAN KARANGASEM BALI Ni Komang Suryandari; I Ketut Satriawan; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cost of production is an overall charge that is used to create the product in the company. The accuracy of determining the cost of production to be crucial for the company, because the cost of production becomes a reference selling price and affect the company's revenue. The purpose of this study was to calculate all components of the cost production consists of raw material costs, labour costs and factory overhead costs, as well as applying method of determining the cost production for the product salacca and jackfruit chips in Farmers Group Adi Guna Harapan Karangasem Bali. The study used two methods of determining the cost production, that is full costing and variable costing. Results of the study period in February 2015 shows the components of production costs consist of raw material costs, labour costs and factory overhead costs in manufacturing salacca and jackfruit chips. Raw material costs of salacca chips to produce 100 grams packs is Rp 3,732,000,-, jackfruit chips Rp 3,912,000,-, direct labour costs each one Rp 3,348,000,-, factory overhead costs each one Rp 1,560,236,- and non-production costs Rp 1,169,875,-. Cost production of salacca chips with full costing method is Rp 10,000,- with a selling price Rp 12,900,- of 100 grams, while jackfruit chips Rp 10,200,- with a selling price Rp 13,100,- of 100 grams. The cost production of salacca chips with variable costing method is Rp 9,000,- with a selling price Rp 14,300,- of 100 grams, while jackfruit chips Rp 9,200,- with a selling price Rp 14,500,- of 100 grams. Keywords: salacca chips, jackfruit chips, cost production, selling price, full costing, variable costing.

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