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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 JENIS BAHAN PERENDAM TERHADAP KARAKTERISTIK KERIPIK KETELA UNGU (Ipomoea batatas) Hannik Lailatun Najja; Bambang Admadi H; I. Gusti Ayu Lani Triani
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

This studied aims to determine the effect of various types of immersion on the characteristics of purple sweet potato chips and determines the specific type of immersion will produce the best purple sweet potato chips. This experiment used a randomized block design (RBD) using 4 types of immersion is 0.1% CaCl2, 0.1% baking powder, 0.1% Na metabisulphite, water. Each treatment except water dissolved in 2 liters of water and stirred until homogeneous then grouped into 4 time process in order to obtain 16 units experiment. Data were analyzed by analysis of variance followed by Duncan test. The results of this study are the various type of immersion material effect on moisture content, ash content, and the anthocyanin content of the purple sweet potato chips sensory properties (color, aroma, flavor, texture, and overall acceptance). Characteristics of purple sweet potato chips are best obtained in the treatment of immersion Na metabisulphite type material with 5.14% moisture content, ash content of 3.97%, 0.542% anthocyanins levels. For sensory properties, color 5,35 (rather like), aroma 5.00 (rather like), taste 6,05 (like), texture 5.95 (like) and overall acceptance 5.95 (like).
Cover dan Daftar Isi Vol. 5 No. 4 Desember 2017 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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PENGARUH PENAMBAHAN INOKULUM Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobrama cacao L.) Anak Agung Sagung Inten Mahasari Putri; G.P. Ganda Putra; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This aims to this study was to (1) determine the effect of addition inoculum Saccharomyces cerevisiae and fermentation period on the characteristics of vinegar fermentation from liquid waste of cacao beans fermentation, and (2) to determine the accurate of addition innoculum Saccharomyces cerevisiae and fermentation period which one produces the best characteristic fermentation from liquid waste of cacao beans fermentation. The experiments was designed by a Split Plot design with the addition of inoculum Saccharomyces cerevisiae (S) into the main plot consisting of 3 plots 10%, 15%, and 20% (v/v). Fermentation period (H) is a subplots consisting of 6 levels were 0, 5, 10, 15, 20, 25 days. The fermentation period was affected significantly (P <0,01) on levels of acetic acid, total acid, alcohol content, total sugar and total dissolved solids from a liquid pulp vinegar fermentation from liquid waste of cacao beans fermentation, while the addition of inoculum Saccharomyces cerevisiaeand interaction did not affect (P> 0,05). The best characteristics of fermentation vinegar was found on the addition of an inoculum of 10% and fermentation period for 25 days with the, acetic acid content, total of acid, alcohol content, total sugar and total of soluble solid were 2,86 (% v/v), 1,16 meq NaOH / g, 0,00%, 1,29%, dan 6,02 oBrix, respectively. Keyword : vinegar fermentation, cacao, watery sweating, fermentation period, additional of inoculum.
PENGARUH PERBANDINGAN RUMPUT LAUT SEGAR Ulva lactuca DENGAN LARUTAN ASAM CUKA TERHADAP KARAKTERISTIK BIOPLASTIK ALGINAT I Ketut Pramananta; Bambang Admadi Harsojuwono; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (129.499 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p12

Abstract

This study aims to determine the effect of the comparison of Ulva lactuca and vinegar acid on the characteristics of bioplastic alginate and determine the comparison of seaweed with the right vinegar solution so as to produce the best bioplastic alginate characteristics. This study uses a completely randomized design with a comparison treatment of Ulva lactuca seaweed with dissolved sam vinegar. The experiment was carried out with a ratio of 0.5: 2.5, 1.0: 2.0, 1.5: 1.5, 2.0: 1.0, 2.5: 0.5 with the treatment repeated 4 times so that 20 experimental units were obtained. Variables observed were tensile strength, percent extension, Young Modulus, thickness, biodegradation. The results of this study showed that vinegar acid solution had a significant effect on tensile strength, percent extension, Young Modulus, period of biodegradation and thickness of plastic. Comparison of seaweed and vinegar (2.5: 0.5). produce the best bioplastic alginate with characteristics: the percentage of biodegradation loss value 0,49% - 0,51%, increasing thickness period of 218,25 µm, tensile strength 1,86 MPa, Young Modulus 14,55 MPa and bioplastic extension 34,91%. Keyword: bioplastic, Alginate, Ulva lactuca and vinegar acid solution
RANTAI NILAI BUNGA POTONG Heliconia caribaea DESA KERTA, KECAMATAN PAYANGAN, KABUPATEN GIANYAR, PROVINSI BALI K. Ayu Novita; I Ketut Satriawan; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 1 (2016): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims (1) to know the general picture of business of cutting flower Heliconia caribaea, (2) to determine the pattern of value chain of cutting flowers Heliconia caribeae that sold in Kerta Village, District Payangan, Gianyar and (3) calculate the value added at each stage of pattern the value chain of cutting flower Heliconia caribeae. This research involved of 26 farmers randomly selected, 4 traders, and 10 retailers. Data were analyzed descriptively on the pattern of value chain and marketing margin of cutting flower Heliconia caribeae. Cultivation cutting flower Heliconia caribeae in the Kerta village began in 2002, and currently has five farmer groups with more than 15 kinds of varieties. Harvesting is done every two weeks and once the harvest could produce 300 cutting flowers. Pattern of value chain Heliconia caribeae in Kerta village there are two, namely first; farmers to traders to retailers to consumers; the second, from the farmer to the consumer. The added value to the traders have of Rp. 1.000,-/stalk, and retailers of Rp.2.000,-/stalk. Keywords : cutting flowers, value chain, marketing margin
PENGARUH PENAMBAHAN GULA DAN KONSENTRASI STARTER KHAMIR TERHADAP KARAKTERISTIK WINE BUAH NAGA MERAH Rike Pratiwi; Ida Bagus Wayan Gunam; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.922 KB) | DOI: 10.24843/JRMA.2019.v07.i02.p10

Abstract

The purpose of this research was to evaluate the influences of the sugar addition and the yeast starter concentration used in wine processing on the characteristic of red dragon fruit wine. The research was experimental research that designed using Randomized Block Design. Two factors were experimented, namely the sugar concentrations (22oBrix, 25oBrix and 28oBrix) and yeast starter concentration (5%, 10% and 15%). The experiment was carried out in two block experiment, so that totally was done 18 unit. The result of this research showed that the interaction treatments of the addition of sugar and the addition of yeast starter concentration significantly affected the ethanol content, reducing sugar content and the total phenol of red dragon fruit wine. Otherwise, the interaction treatments did not significantly affect the total soluble solid and the acidity of the wine. The organoleptic test showed that the panelist prefered the wine which produced with 28oBrix sugar content and the addition of 15% yeast starter. The etanol content, reducing sugar content, total soluble solid, pH and the phenol content of this wine were 11.24%; 1.756%; 12.10oBrix; 3.75 and 1.637 mg/100 g, respectively. The methanol was not detected containing in the wine. Keyword: sugar, yeast starter, red dragon fruit wine.
KEMAMPUAN BUBUK EKSTRAK DAUN CINCAU HIJAU (Premna oblongifolia Merr.) DALAM MENSTIMULASI PERTUMBUHAN Lactobacillus casei subsp. rhamnosus Dwi Putri Nurmalasari; Nyoman Semadi Antara; Lutfi Suhendra
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 (465.21 KB)

Abstract

Dietary fiber with excellent fermentability can be categorized as prebiotics, one of which was green grass jelly. The objective of this research was to know the concentration of green grass leaf extract powder to stimulate the growth of Lactic Acid Bacteria (Lactobacillus casei subsp. rhamnosus). In vitro experiments were performed in laboratory with a concentration treatment of green grass leaf powder and glucose as a control. The medium used was yeast-peptone medium added with 1% glucose, 0% green grass leaf extract powder, 0.1% green grass leaf extract powder, 0.2% green grass leaf extract powder, 0.3% green grass leaf extract powder, 0.4% green grass leaf extract powder, and 0.5% green grass leaf extract powder. Fermentation was carried out at 37oC with a fermentation time of 9 hours. The experimental results showed that the concentration of green grass leaf powder extract of 0.2% was the best, in performance to stimulating growth of LAB. This concentration of the extract was the critical concentration, since the process of medium solidification was occured at the extract concentration of more than 0.2%. Keywords: Lactobacillus casei subsp. rhamnosus, green grass jelly, prebiotic.
STRATEGI PENGEMBANGAN USAHA PRODUK TEH CELUP ROSELA (Hibiscus sabdariffa L.) UD. BALI GENDIS, KLUNGKUNG Tamara Isabela; Sri Mulyani; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (428.874 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p04

Abstract

This study aims to identify the internal and external factors, analyzing alternative strategy, and recommends priority strategy. This research using matrix IFE, EFE, SWOT, IE and TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution). The results show that the company has 5 strengths, 6 weaknesses, 4 opportunities and 4 threats in this business. The results showed that the value of internal factor evaluation (IFE) was 3,350 and external factor evaluation (EFE) was 3,063. This value indicated a strong position. In the matrix Internal-External (IE) strategy that must be done was to grow and develop a strategy, which consists an intensive strategies (market penetration, market development and product development) and integrative strategies (backward integration, forward integration, and horizontal integration. Based on SWOT analysis there are 7 alternative strategies that can be recommended to develop UD. Bali Gendis. The result of strategy ranking analysis is promoting periodically and socializing the benefits of rosela tea actively to introduce more products to the public. Keywords:industrial development strategy, UD. Bali gendis , rosela tea, SWOT, TOPSIS
Pengaruh Jenis Media terhadap Konsentrasi Biomassa dan Kandungan Protein Mikroalga Chaetoceros calcitrans I Komang Trikuti; A.A.M. Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims were to know the effect of media type on biomass concentration and protein content of microalgae Chaetoceros calcitrans and determine the best media type for production of microalgae Chaetoceros calcitrans with highest protein content of microalgae Chaetoceros calcitrans. This study was designed with randomized block design with single factor. The factor was media type consist of 5 types, namely NPSI media, Walne media, Guilard media, Na media, and Pertanian media. Each treatment was grouped into 3 based on time of cultivation. The data obtained were analyzed by analyzed of variance followed by least significant difference test, if a treatment had significant effect. The result showed that media type had very significant effect on the biomass concentration and protein content. The highest protein content was obtained from the microalgae Chaetoceros calcitrans which was cultivated in Pertanian media amounted of 41,92%. Key words: biomass, Chaetoceros calcitrans, media, protein.
PENGOLAHAN LIMBAH CAIR BATIK MENGGUNAKAN KOMBINASI METODE NETRALISASI DAN ELEKTROKOAGULASI Beauty Suestining Diyah Dewanti; Tafana Firdausi Prastiwi; Alexander Tunggul Sutan Haji
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.166 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p03

Abstract

In the process of production, batik industry often used chemicals such as dye used in dyeing process. Waste water of batik industry containing high concentration of BOD, COD, suspended solid, and color relatively high. One of alternative processing for liquid waste batik is using the neutralization and electrocoagulation method. The purposes of this research were to find the influence of processing with the neutralization and electrocoagulation methode, to find the removal efficiency and to know optimal voltage in reducing the concentration of total chromium, COD, and TSS on liquid waste batik. At the neutralization methode using concentrated HCl. Electrode used in electrocoagulation methode was aluminium as plate electrodes. The observation parameter were total chromium, COD, and TSS at 0, 30, 60, and 90 minutes. The process of neutralization and electrocoagulation of liquid waste batik most effective was reached on voltage 12 volts at 90 minutes that decrease total chromium concentration from 4,908 mg/L to 0,005 mg/L, COD concentration from 1890 mg/L to 68,55 mg/L, and TSS concentration from 296,7 mg/L to 41 mg/L. the voltage as able to produce electrical power equal to 0,036 KWH. A method of electrocoagulation most efficient to remove 99,90%, 96,37%, and 86,18% of total chromium, COD, and TSS respectively. Keywords : Total Chromium, COD, TSS, Liquid Waste Batik, Electrocoagulation

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