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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 Bagian Rebung dan Perlakuan Pendahuluan Terhadap Karakteristik Tepung dari Rebung Bambu Tabah (Gigantochloa nigrociliata BUSE – KURZ) Richard Howard Patty; Nyoman Semadi Antara; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (571.615 KB)

Abstract

The objective of this research was to know the effect of bamboo shoot parts and pre-treatment process on nutrition content and the color of flour from Tabah bamboo shoot. The laboratory scale experiments were designed by using randomized block design. Three parts of bamboo shoot (tip, middle, and lower parts) were processed in order produce to bamboo shoot flour by using two different pre-treatment processes, namely blanching and pickling process. The results of experiment show that interaction of the parts of bamboo shoot and pre-treatments used to process bamboo shoot to become flour affected the nutritions content of the bamboo shoot flour. Lower part of bamboo shoot and blanching pre-treatment process produce the best characteristics of bamboo shoot flour. The flour had the highest content of crude fiber (25.82%db) with the content of starch, protein and ash were 8.83%db, 23.97%db and 12.26%db, respectively. The flour showed bright color with the L value about 44.47 and the respective value of a and b were -12.76 and 49.36. The rendement of the process was 4.18%wb.
ANALISIS PENGENDALIAN PERSEDIAAN PRODUK CHITATO STUDI KASUS : PT. KEMBAR PUTRA MAKMUR DENPASAR-BALI Ni Putu Candra Wikantari; I Ketut Satriawan; I Wayan Gede Sedana Yoga
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 (208.352 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p07

Abstract

This study aims to apply the EOQ method for planning Chitato product orders at PT. Kembar Putra Makmur. Data collection is done by interviewing. The results showed that the highest supply of Chitato 15 grams of Chitato Beef Barbeque with a purchase frequency of 20 orders in one year, with the number of orders was 4,928 boxes, the amount of Safety Stock was 3,364 boxes, and the company retured to oder (Reorder Point) when inventory reaches 4,676 boxes. Companies should use the Economic Order Quantity (EOQ) method, Safety Stock, and Reorder Points in processing and controlling inventory to avoid stock out. Keywords: inventory control, chitato, Economic Order Quantity (EOQ), Safety Stock, and Reorder Point
STRATEGI PENINGKATAN KUALITAS PRODUK AYAM GORENG RUMAH MAKAN AYAM GORENG ASLI PRAMBANAN RENON, DENPASAR Pandila Diahtaradipa Ganantrya; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
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 (394.095 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p03

Abstract

Consumer satisfaction in a restaurant can be improved through good product quality in accordance with the wishes and needs of consumers. Improving product quality is an important problem for a restaurant because it is beneficial for restaurants and consumers. The purpose of this study are: (1) to know the attributes of fried chicken that are considered important by consumers in the original Prambanan fried chicken restaurant, (2) to measure the level of importance of the quality of fried chicken products, (3) to measure the level of consumer satisfaction with the quality of fried chicken products and (4) knowing the strategy to improve the quality of fried chicken products. This study uses the Quality Function Deployment (QFD) method. The results of this study indicate that there are 11 attributes of product quality that are considered important by consumers with very important criteria. The biggest value of consumer interest is the attribute of fried chicken taste of 3.78. On the value of consumer satisfaction attributes of fried chicken chili variants have the smallest value of 3.08 with the highest IR of 1.30 need to provide and improve the quality of the product on the attributes of the fried chicken chili sauce. Keywords: fried chicken, product quality, customer satisfaction, quality function deployment (QFD)
PENGARUH PERLAKUAN PENCUCIAN DAN PEREBUSAN TERHADAP KADAR RESIDU INSEKTISIDA DAN KARAKTERISTIK SENSORIS PADA SAYURAN KEMBANG KOL (Brassica oleracea var.botrytis L) N.P.I. Widyantari; I G.A. Lani Triani; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.405 KB)

Abstract

This research were aimed to 1) investigate the effect of washing and boiling time on the levels of residual insecticides profenofos and sensory characteristic on cauliflower 2) to determine an appropriate washing and boiling time for reduing the levels of residual insecticides profenofos and to produce the characteristic of cauliflower that was preferable based on colour, texture, taste and overall acceptance. This research used randomized block design with factorial pattern. The first factor was washing time consists of 3 level namely without washing 0, 15 and 30 seconds process time, The second factor was boiling time consists of 3 level namely time boiling with 1, 2 and 3 minutes process time. Each treatment grouped into 3 groups based on the time implementation, so that obtained 18 unit experiments. Samples tested objectively and evaluation sensory to determine the best treatment, The data analized using ANOVA followed by Duncan test. The result of this research showed that washing and boiling time effected on the levels of residual insecticides profenofos and sensoris characteristic of cauliflower. The treatment combination of washing for 30 seconds and 3 minutes boiling time was the best treatment to reduce residues profenofos contents amount of 0.016 mg/kg and characteristics preferred by the value of the colour 3.85 (yellow bit white-yellow bit green), the texture of 2.35 (rather soft-soft), the taste of 5.85 (between rather like to like), and a 5.75 overall acceptance (between rather like to like).
Cover dan Daftar Isi Vol. 1 No. 1 September 2013 Admin JRMA
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 (68.438 KB)

Abstract

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PENGARUH UMUR PANEN DAN TINGKAT MASERASI TERHADAP KANDUNGAN KURKUMIN DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KUNYIT (Curcuma domestica Val.) Putu Julyantika Nica Dewi; Amna Hartiati; Sri Mulyani
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 (414.349 KB)

Abstract

This study aims to determine the effect of age harvest and maceration levels on curcumin content and antioxidant activity of turmeric extract, and determine the age of harvest and maceration on antioxidant activity. This study use a randomized complete block design (RCBD) with two factor, the first factor consists of three ages of harvest (9, 10, and 11) months, and the second factor consists of three levels of maceration (1, 2, and 3) times, treatments are grouped into two based on the time of execution. The variables measured are: curcumin, the yield of the extract, the antioxidant capacity with DPPH method, and total phenolic. The results showed that age of harvest did not significantly affect the curcumin content. Age of harvest and maceration levels significantly affect the yield of turmeric extract. Age of harvest and maceration levels also did not significantly affect to the antioxidant capacity and total phenolic of turmeric extract. Age of harvest to produce the highest yield of turmeric extract is age of harvest 11 months with yield 23,63%, antioxidant capacity 6,60 (mg GAEAC / 100 g sample) and total phenolic 24,03 (mg GAE / 100 g sample). Maceration level to produce the highest yield of turmeric extract is 3 times maceration with yield 26,45%, antioxidant capacity 6,83 (mg GAEAC / 100 g sample) and total phenolic 23,92 (mg GAE / 100 g sample). Keywords: turmeric, age harvest, level of maceration, curcumin, antioxidant activity
Pengaruh Konsentrasi Seng Oksida (ZnO) dan Penambahan Gliserol terhadap Karakteristik Bioplastik dari Pati Umbi Gadung (Dioscorea hispida Deenst) Wijaya Saputra; Amna Hartiati; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.408 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p05

Abstract

Bioplastics are a type of plastic made from renewable materials such as starch. A study aims to determine the effect of addition zinc oxide (ZnO) and the of glycerol and this interaction to the characteristics of the bioplastik starch dioscorea hispida and determine the addition of zinc oxide (ZnO) and the of glycerol to produce bioplastiks from starch dioscorea hispida with the best characteristics. This study uses factorial randomized block design. The first factor is the addition of zinc oxide (ZnO) which consists of 3 levels, namely 8, 9 and 10% (from 6 grams of starch). The second factor is the addition of glycerol which consists of 3 levels, namely 1; 1.5 and 2 grams. Each treatment is grouped into 2 based on production time, so that 18 units are obtained. The variables observed were tensile strength, elongation at break, elasticity, biodegradation, water absorption, water vapor transmission rate. The data obtained were analyzed for diversity and continued with a test of Significant Honest Difference. The results showed that the addition of zinc oxide and the glycerol have a very significant effect on tensile strength, elongation at break, elasticity, development and transmission of water vapor. While the interaction of the concentration of zinc oxide (ZnO) and the addition of glycerol have a very significant effect on tensile strength and elongation at break and have a significant effect on elasticity and development. The treatment of 10% addition with 1 gram of glycerol is the best characteristic of bioplastic dioscorea hispida denst with a tensile strength value of 1.385 ± 0.007 MPa; elongation 10.2±0.014 %; elasticity 13.995±0.204 MPa; swelling 13.5±0.007 %; Water Vapour Transmition 0.0053±0,013 g/hour.m2; biodegradation ability of 7 days. Keywords: bioplastics, ZnO, glycerol, Dioscorea hispida Deenst.
ANALISIS TOTAL FENOL, TANNIN, DAN KADAR SARI PRODUK HERBAL INSTAN BERBAHAN BAKU RIMPANG YANG BEREDAR DI PASAR SWALAYAN KOTA DENPASAR Rani Situmorang; Nyoman Semadi Antara; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 1 (2014): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.317 KB)

Abstract

This research aimed to determine the amount of content of phenolic compounds, tannin, pollen levels and determine whatever there are differences between herbal products containing compounds that are produced by different companies on the instant herbal products made from raw rhizome circulating in Denpasar supermarket. This was an exploratory study, which is to determine the content of phenolic compounds, tannins, and juice content contained in the instant herbal products. The results showed that the instant herbal products that have the higest total levels of tannin white turmeric 0,12%, and the lowest tannin content was 0,02% ginger juice. Higest total phenol content was 80,06% white turmeric, and the lowest total phenol content was 26,00% red ginger. Instant herbal products that have the higest total pollen levels are ginger ginseng’s 2,07%, and each instant herbal products the lowest total pollen content was 1,18% turmeric acid . Each instant herbal products made from raw rhizome has a total phenol, total levels of tannin, and total levels of the different extracts.
ANALISIS PENGARUH KUALITAS PRODUK DAN PELAYANAN TERDAHAP KEPUASAN KONSUMEN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS DI TWISSTERDOG DENPASAR I.G.A Devika Inten A; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
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 (294.036 KB) | DOI: 10.24843/JRMA.2018.v06.i03.p09

Abstract

This study aims to determine the attributes that are considered important by consumers to achieve customer satisfaction, determine the level of performance in Twissterdog, know the level of satisfaction or level of consumer suitability of products and services in Twissterdog, and determine the attributes that need to get priority from the company to achievement of customer satisfaction. This research was conducted in Twissterdog with the sample used was 97 respondents by using purposive and accidental sampling method. Data obtained from the questionnaire distribution were analyzed by Importance Performance Analysis method. The result of research shows that attribute with highest level of customer satisfaction on product quality is clarity of name and logo of company with satisfaction level 222%, attribute with lowest satisfaction level is price match with consumer interest, food presentation and price match with product quality with satisfaction level equal to 80.84%. Attributes with the highest level of customer satisfaction on the quality of service is the hospitality of the waiter and the courtesy of the waiter with a satisfaction level of 218%. Attribute with the lowest level of customer satisfaction on the quality of service is the convenience of café with a satisfaction level of 43%. Attributes that should be prioritized on product quality are price conformity with consumer interest, food presentation and price conformity with product quality. The attributes that must be prioritized on the quality of service is the ease of reaching the location, the cleanliness of the cafe, the availability of parking facilities and the convenience of the cafe. Keywords : Customer satisfaction, Importance Performance Analysis, Twissterdog.
STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU Nurul Octavia Wasis; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
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 (372.201 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p01

Abstract

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria. Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

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