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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 Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.) Ida Bagus Gede Awidyanata; G.P Ganda Putra; 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

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol. Keywords : vinegar fermentasion, ragi tape, time of fermentation

Pengaruh Ukuran Partikel dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Alami Daun Pandan Wangi (Pandanus amaryllifolius R.) Made Hary Sayoga; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Fragrant pandan leaves can be used as a natural coloring because they contain chlorophyll obtained through the extraction process. The purposes of this study were to determine the effect of particle size and extraction time on the characteristics of natural pandanus fragrance leaf extract and determine the best treatment of particle size and extraction time to produce natural pandanus leaf extract dye. This study used a 2 factorial factorial randomized block design. The first factor is the particle size which consists of 3 levels, namely 40, 60, 80 mesh. The second factor is the extraction time which consists of 3 levels, namely 24, 36, and 48 hours. The results showed that the treatment of particle size and extraction time affected the yield, chlorophyll a, chlorophyll b, total chlorophyll, brightness (L *), redness (a *) and yellowish level (b *). The treatment of 60 mesh particle size and 36 hour extraction time are the best treatment to produce natural pandanus fragrance extract coloring with yield characteristics of 8.81% chlorophyll a level of 23.66%, chlorophyll b level of 3.92%, total chlorophyll content of 27.57%, the brightness level (L *) 21.06, the redness level (a *) 4.92, the yellowish level (b *) 6.21. Keywords: Pandanus amaryllifolius R., chlorophyll, color, extraction

Isolasi dan Karakterisasi Bakteri Penghasil Bioetanol dari Lingkungan Industri Arak di Desa Tri Eka Buana, Kecamatan Sidemen, Karangasem Bali Awang Bagaskara; I Made Mahaputra Wijaya; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research aimed to determine the ability of each bacterial isolate to produce ethanol, isolate and characterize bacteria that have the ability to produce potential ethanol from lau and air in the Arak Industry of environment in the Tri Eka Buana Village, Sidemen District, Karangasem Bali. Samples were obtained from 3 Hamlets in Tri Eka Buana Village. Bacteria were taken from lau before fermentation, during fermentation, and after fermentation. Bacteria from air were taken from the fermentation, distillation, and under the coconut tree and the variation of time is 15, 30, and 60 minutes of exposure. Bacteria from lau were isolated by growing on growth media, periodically (after 30, 60, 90, 120, and 150 seconds) the isolates were taken from suspension to be inoculated in growth media for gas production. Isolation was carried out using YEPD-fluconazole media to obtain pure isolates. The fluconazole concentration used was 0,2 g/L. Pure isolates were then carried out qualitative tests for gas production and quantitative tests with alcohol oxidation reactions. The results of UV-Visible spectrophotometry, there were 6 best isolates and then fermented in YEPD media on a scale of 900 mL for 10 days. The fermentation results were then distilled using a reflux distilator. BU3.111E1 isolates are determind the best isolates with 8,50% brix ethanol. The BU3.111E1 were obtained from air bacteria in Pungutan Hamlet, place of sampling during the fermentation process for 15 minutes. From the characterization results, isolate BU3.111E1 was Gram positive bacteria, basil bacteria, motile bacteria, and catalase negative. This study proved that the bacteria had the ability to produce ethanol. Keyword: isolation, bioethanol, arak, bacteria, UV-Visible spectrophotometry

Pengaruh Variasi Nilai Hydrophylic-lipophylic balance dan Suhu terhadap Karakteristik Sediaan Krim I Made Suardana; 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

This study aims to determine the effect of hydrophylic-lipophylic balance value and process temperature on the characteristics of the best cream preparations and to determine the hydrophylic-Lipophylic balance value and the best process temperature for obtaining cream preparations. This research uses factorial randomized block design. The first factor is hydrophylic-lipophylic balance which consists of 4 levels, namely: A1; 12, A2; 11, A3; 10, A4; 9. The second factor is the process temperature consisting of 3 levels, namely: B1; 60±2°C, B2; 70±2°C, B3; 80±2°C. Each treatment was grouped into 2 based on the time of implementation so that 24 experimental units were obtained. the observed variables were homogeneity, separation ratio, dispersion, adhesion, pH and viscosity. The data obtained were then analyzed by analysis of variance and continued using the Tukey test. To determine the best treatment of all parameters, the effectiveness index test was measured. The results showed that the treatment of hydrophylic-lipophylic balance and temperature greatly influenced the value of the separation ratio, viscosity, adhesion and dispersion, but did not affect the homogeneity and pH of the cream preparation. Hydrophylic-lipophylic balance 10 treatment with a temperature of 70±2°C is the best treatment to produce cream preparations, with homogeneous characteristics, a separation ratio of 1,000 ± 0,000, spreadability of 5.500 ± 0.070 cm, adhesion of 16.610 ± 0.665 seconds, viscosity of 34,000 ± 2,830 cPs , and pH 5,600 ± 0,000. Keywords: Temperature, Hydrophylic-lipophylic balance, Surfactant, Tween 80 and Span 80.

Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi Reren Rahmadhani; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa beans husk is the highest waste of the cocoa fruit processing and has not been used optimally. The waste of cocoa beans husk contain polyphenol that can be used for antioxidants. Polyphenol on beans husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the macerations and particle size on the extract beans husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of beans husk of cocoa a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was particle size that that consists of 40, 60 and 80 mesh. The second factor was maceration time, wich were done for 24, 36 and 48 hours. The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that maceration time and particle size had a very significant effect on yield, total phenolics and antioxidant capacity on the extract of beans husk of cocoa. Interactions between treatments had a very signifiacant effect on total phenolic and antioxidant capacity but significantly effect the yield on the extract of beans husk of cocoa. 80 mesh of particle size and 48 hours maceration time was thebest treatment for extracting beans husk of cocoa as a source of antioxidants with characteristic 14.28±0.7 percent of yields, 92.2±1.66 mg GAE/g of total phenolics, and 57.71±0.27 mg GAEAC/g of antioxidant capacity. Keywords : cocoa beans husk, extraction, particle size, antioxidants.

Strategi Pengembangan Usaha Air Minum Dalam Kemasan (Studi Kasus PT. Satyaloka Tirta Amerta Bangli) Yugo Leonardo Panglewai; 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 (480.051 KB)

This research was aimed at analyzing the internal and external condition of packaged mineral water as well as organizing some advices about possible strategies in developing the production of packaged mineral water at PT. Satyaloka Tirta Amerta. Research method used in collecting data was Delphi and the method used in processing and analyzing the data acquired was approach in management strategic concept. The result of this research showed that there were 9 strengths, 7 weaknesses, 5 possibilities, and 1 threat. Moreover, the result acquired also showed that the matrix Internal Factor Evaluation (IFE) was 3.122 and the matrix External Factor Evaluation (EFE) was 3.636. This value indicated the strong position in matrix internal external (IE). However, the strategy should be implemented was incentive and integrative strategy. On the other hand, based on SWOT analysis, there were 7 alternative strategies that could be implemented to develop the industry of PT. Satyaloka Tirta Amerta.

Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta Luh Gede Mening Lestari; Nyoman Semadi Antara; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm. Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.

Karakteristik Krim Kunyit Daun Asam (Curcuma domestica Val. - Tamarindus indica L.) pada Perlakuan Konsentrasi Emulsifier dan Waktu Pengadukan Mujahidah .; Sri Mulyani; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aimed to know cream of turmeric tamarind leaves on the treatment of concentration emulsifier and stirring time and to determine the concentration emulsifier and stirring time to produce characteristics of cream fulfill requirement of SNI. This study used a randomized block design with two factors. The first factor was the concentration emulsifier which consist of three levels, namely 3, 5 and 7%. The second factor is stirring time which consist of three levels, namely 5, 7.5 and 10 minutes. The data were analyzed by analysis of variance (ANOVA) and continued with the tukey test. The result of the study showed that concentration emulsifier has an effect on the adhesion time, pH, viscocity and spread power. The stirring time has an effect on the adhesion time. Concentration emulsifier 5% and 7% with stirring time 10 minutes were creams that fulfill requirement of SNI. The characteristics cream of concentration emulsifier 5% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 48.52 seconds, viscocity 3550 cp, spread power 6.72 cm and pH 6.60. The characteristics cream of concentration emulsifier 7% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 28.82 seconds, viscocity 3650 cp, spread power 6.79 cm and pH 6.45. Keywords : Span 80, tween 80, stirring time, turmeric and tamarind leaves.

Cover dan Daftar Isi Vol. 9 No. 1 Maret 2021 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.792 KB)

Cover dan Daftar Isi Vol. 8 No. 3 September 2020 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.126 KB)

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Contact Name
I Gusti Ayu Lani Triani

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PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia

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Kota denpasar,

Bali

INDONESIA