Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

6.687

P-Index

This Author published in this journals

All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Teknologi Indonesia Journal of Electrical, Electronics and Informatics Agroindustrial Journal

Ni Made Wartini

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali

Author-ID : 2929391

Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Social Sciences

Published : 98 Documents Claim Missing Document

Claim Missing Document

Articles

2 3 4 5 6

PENGARUH JENIS MINYAK DAN KONSENTRASI LARUTAN ALGINAT TERHADAP KARAKTERISTIK SABUN CAIR CUCI TANGAN Sang Ayu Sri Eka Oktari; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (501.004 KB)

Percentage used of liquid soap based on the PT. Era Ventura Indonesia from 2014 to 2015 has increased by 8,4% while solid soap by 0,3%. The main components producing soap are oil and base solutions. One component that can be used to improve the soap quality is alginate, which is a natural thickener. The purposes of this research were to know the influence of the type of oil and concentration of alginate solution on the characteristics of liquid handsoap, to find out the best combination type of oil and concentration of alginate solution to obtain liquid handsoap. This research used a factorial randomized block design. The first factor was the type of oil consists of three types, namely: virgin coconut oil, coconut oil and palm oil. The second factor was concentration of alginate solution consist of three levels are : 1%, 2% and 3%. The experiments were grouped into 2 groups to obtain 18 experimental units. The variables observed were viscosity, weight type, high foam, stability foam, water holding capacity, and overall acceptance. The results showed that the interaction between type of oil and concentration of alginate solution had significant effect on viscosity. The type of oil has significant effect on high foam, stability foam, overall acceptance and water holding capacity at 2,3,4 and 5 hours. The type of oil and concentration alginate had no significant effect on the weight type, and water holding capacity at 1 hour. The treatment of palm oil with 1% alginate solution resulted in the best treatment.Keywords: liquid handsoap, type of oil, alginate.

PENGARUH KONSENTRASI DAN LAMA PERENDAMAN BAHAN DENGAN ASAM LAKTAT SEBELUM PENGERINGAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.) Made Wahyu Nadaiswara Putra; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Marigold flowers (Tagetes erecta L.) have the potential as natural dyes that contain color pigments from carotenoid compounds. The purpose of this study was to determine the effect of lactic acid concentration and soaking time before drying on the characteristics of kenikir flower powder and determine the concentration of lactic acid and the duration of lactic acid immersion before the best combustion to produce kenikir flower powder. This study used a randomized block design using factorial patterns with 2 factors. The first factor is the concentration of lactic acid consisting of 3 levels: 0,5, 1,0, and 1,5%. The second factor is the immersion time consisting of 3 levels: 60, 90, and 120 minutes. The results showed that the treatment of lactic acid concentration affected the total carotenoid level, brightness (L *), redness level (a *) yellowish level (b *) but did not significantly affect the water content. The treatment of immersion time did not affect the total carotenoid level, brightness level (L*), yellowish level (a*), redness level (b*) and water content. Immersion treatment with a concentration of 1,5% and 90 minutes soaking time is the best treatment for producing kenikir flower powder with characteristics namely water content 16,71%, total carotenoid content 18,77%, brightness level (L*) 38,23, redness level (a*) 29,02, yellowish level (b*) 51,93. Keywords : Tagetes erecta L., lactic acid, karotenoid, color

Konsentrasi Ekstrak Etanol Kulit Buah Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Body Scrub Erna Sri Rahayu; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa pod husk extract can be used as a source of antioxidants in cosmetic preparations, namely cream body scrub. Cream body scrub is a type of cosmetic cleanser that is used to clean dead skin cells and nourish the skin. This study aims to (1) know the effect of the concentration of ethanol extract of cocoa pod and heating temperature on the characteristics of cream body scrub and to (2) determine the concentration of ethanolic extract of cocoa pod and the best heating temperature to produce cream body scrub. This study used a factorial randomized block design with two factors. The first factor is the concentration of the extract which consists of 3 levels, namely 1%, 2%, and 3%. The second factor is the heating temperature which consists of 2 levels, namely 65±2°C and 75±2°C. The results showed that the concentration of the extract and the heating temperature and their interactions affected the antioxidant capacity, antioxidant activity, pH, viscosity, spreadability, color, aroma and overall acceptance. Extract concentration of 3% and heating temperature of 65±2°C is the best treatment to produce cream body scrub with antioxidant capacity characteristics of 85.02±0.22 mg GAEAC/g, antioxidant activity 98.48±0.82 ppm (strong antioxidant), pH 6.66±0.02, viscosity 34200±200 cp, spreadability 4.78±0.10 cm, sensory evaluation: color 4.35±0.48(light brown to light brown), aroma 6.25 ±0.71 (fairly typical of cocoa to typical of cocoa) and overall acceptance of 6.25±0.71(like to very like). Keywords: cocoa pod husk, concentration, temperature, characteristics, cream body scrub.

KARAKTERISTIK SABUN SEREH PADA PERLAKUAN NISBAH KONSENTRASI MINYAK KELAPA – ASAM STEARAT DAN GULA PASIR HALUS – ETANOL Febriyawati Cahyanty Nugraha; Ni Made Wartini; Nyoman Semadi Antara
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 (290.579 KB)

The purpose of this study were to determine the effect of ratio of coconut oil-stearic acid and can sugar-ethanol to the level of soap suds and textures lemongrass on the characteristic of lemongrass soap and to find out the ratio of coconut oil – stearic acid and can sugar – ethanol for producing the best characteristic of lemongrass soap. This research used a factorial randomized block design. The first factor was the ratio of coconut oil - stearic acid, which consists of three levels, namely: 0:29.2, 6:23.2, and 12:17.2 and the second factor was the ratio of can-sugar – ethanol, which consists of three levels ie : 5:26.3; 8:23.3; 11:20.3; and 13:18.3. Variables observed were the soap yield, levels of foam formation, texture, free fatty acids, free alkali, preference for foam formatio, texture, and aroma. The result showed that the interaction of both factors affected the level of foam formation of lemongrass soap. On the other hand, the texture of soap was only influenced by the single factor of coconut oil – stearic acid ratio or can sugar – ethanol ratio. The factors level that produced the best characteristics of lemongrass soap was the ratio coconut oil – stearic acid of 6 : 23,2 and the ratio of can-sugar – ethanol of 11 : 20,3. This combination factors level yielded the soap of about 84,89% with the level of foam formation, texture, free fatty acid, and free alkali were 91.91%, 22.70 mm/sec, 0.62%, and 0.17%, respectively. This soap characteristic complied with the Indonesia National Standard (SNI 06- 3532-1994). The level of panelist preference of the soap was rather like to like for foam formation, texture, and aroma.

PENGARUH KOMBINASI JENIS PELARUT DAN PERBANDINGANNYA TERHADAP KARAKTERISTIK EKSTRAK BUAH PANDAN (Pandanus tectorius) Ni Kadek Maya Isadora; Ni Made Wartini; Nyoman Semadi Antara
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 (457.935 KB)

Pandan plant (Pandanus tectorius) grow well at the coast land of many tropical countries. The ripe fruit of the pandan plant has an oval shape, red color, and contain bioactive compounds, such as carotenoid. Extraction process is required to find the natural extract of the fruit. The aims of this study was to find out the effect of the solvent type combination and their ratio on the characteristics of pandanus fruit extract. This study was experimental study, which was designed by randomized block design. The experiment was conducted as a factorial experiment, which consisted of two factors. The first factor was the solvent type combination (acetone:chloroform and acetone:ethanol) and the second factor was the ratio of solvent (1:1; 1:2; and 1:3). The best solvent combination and its ratio for producing the extract was determined by effectiveness test. The results showed that the solvent type combination affected the yield, the total carotenoids content, the level of brightness (L*), and the level of redness (a*) but did not affect the level of yellowness (b*). The ratio of solvent combination affected the yield but did not affect the total carotenoid content, the level of brightness (L*), the level of redness (a*), and the level of yellowness (b*). The combination of acetone and ethanol with ratio of 1:3 was the best treatment to produce pandanus fruit extract with the yield of 3.13%; total carotenoid content of 12.72%; the level of brightness (L*) 11.11; the level of redness (a*) 3.81; and the level of yellowness (b*) 31.48. Keywords: a combination of solvents, solvent ratio, pandanus tectorius, extraction

Karakteristik Ekstrak Pewarna Alami Daun Singkong (Manihot esculenta) pada Perlakuan Jenis Pelarut dan Suhu Maserasi Rian Lamhot Parasian Hutabarat; Ni Made Wartini; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of type of solvent and maceration temperature on the characteristics of cassava leaves extracts as a natural dyes leaves and determine the type of solvent for cassava leaf powder and the best maceration temperature to obtain the extract of natural cassava leaves. This study used a factorial randomized block design with 2 factors, namely the type of solvent (85% ethanol, 85% acetone and mixture (85% ethanol: 85% acetone) and maceration temperature (35 ° C, 45 ° C and 55 ° C). The data obtained were analyzed with variance and if the treatment had a significant effect, then continued with the Tukey test. The results showed that the treatment interactions had a very significant effect on yield, chlorophyll b, brightness (L *), yellowish level (b *), total chlorophyll, chlorophyll a. , redness (a *), but had no significant effect on the interaction at the level of redness (a *). The treatment of 85% acetone solvent and 55 ° C maceration temperature was the best treatment to produce acetone extract of natural dye of cassava leaves with yield characteristics of 14, 04%, total chlorophyll 12.10%, chlorophyll a 4.39%, chlorophyll b 7.71%, brightness (L *) 16.46, redness (a *) 9.77 yellowish (b *) of 5.70.brightness level (L*) of 11.03, redness level (a*) of 10.29, yellowish level (b*) of 2.83. Key words: cassava leaves, dye extract, maceration temperature, natural dye, solvent type.

Pengaruh Suhu dan Lama Ekstraksi dengan cara Maserasi terhadap Karakteristik Pewarna dari Ekstrak Alga Merah (Gracilaria sp.) Novia Esterulina Purba; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Red algae (Rhodophyta) contains vitamins, minerals, fiber, sodium, potassium and bioactive compounds in the form of secondary metabolites and the most important nutrients are pigments.This study aims to determine the effect of temperature and length of extraction by maceration on the characteristics of dyes from red algae extract (Gracilaria sp.) spand determine the best temperature and maceration time to produce the color extract of Gracilaria sp. This study used Factorial Randomized Block Design. The first factor is temperature which consists of 3 levels namely 30±1°C, 40±1°C, 50±1°C. The second factor is maceration length which consists of 3 levels, namely 24 hours, 30 hours and 36 hours. Each treatment was grouped into 2 based on the time of implementation so that 18 units of experiment were obtained. The variables observed were yield, phycoeritrin, color intensity and effectiveness test. The data obtained were then analyzed by variance analysis and test Tukey’s. The results showed that the treatment of temperature, maceration time and interactions between treatments had a very significant effect on yield, phycoerythrin, brightness (L*), redness level (a*) and yellowness level (b*). The temperature of 30±1°C and the maceration time of 30 hours is the best treatment to produce dyes from red algae extract (Gracilaria sp.) with the characteristics of yield 0.496 ± 0.001%, phycoerythrin 0.430 ± 0.006 mg/g, lightness (L*) 20.470 ± 0.141, redness level (a*) 21.790 ± 0.198 and yellowish level (b*) 12.205 ± 0.035. Keywords: temperature, length of maceration, color, phycoeritrin, Gracilaria sp.

PENGARUH UKURAN PARTIKEL BUBUK DAN KONSENTRASI PELARUT ASETON TERHADAP KARAKTERISTIK EKSTRAK WARNA Sargassum polycystum Ni Putu Noviantari; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (469.935 KB)

Sargassum polycystum is one type of brown seaweed from Indonesia that has potential as natural dye. The aims of this study were to determine the effect of particle size of powder and concentration of acetone solvent on characteristics color extract from Sargassum polycystum and to determine the best particle size of powder and concentration of acetone solvent to produce Sargassum polycystum color extract. The experiment in this study used Randomized Block Design (RBD) with two factors. The first factor is particle size of powder consisting of three levels: <40, 40, and 60 mesh. The second factor is the concentration of acetone solvent consisting of 4 levels: 65, 75, 85, and 95%. The results showed that the particle size of powder and concentration of acetone solvent affected significantly (P<0.01) on rendement, total carotenoid, total phenolic, brightness level (L*), redness level (a*) and yellowishness (b*). Interaction of both treatments affected significantly (P<0.01) on total carotenoid, total phenolic, redness level (a*) and yellowishness (b*), significant on rendemen (P<0.05), and did not effected (P>0.05) on brightness level (L*). The best treatment that produced color extract of Sargassum polycystum was obtained on particle size of powder from 60 mesh and concentration 95% of acetone solvent, which can produce 1.41% of rendement, 0.19% of total carotenoid, 16.02 mg GAE/ 100g of total phenolic, with brightness level (L*) 4.41, redness level (a*) -2.73 and yellowishness (b*) 38.66. Keywords : concentration of acetone solvent, the particle size of powder, Sargassum polycystum

PERUBAHAN KARAKTERISTIK BUBUK BUAH PANDAN (Pandanus tectorius) SELAMA PENYIMPANAN PADA PERLAKUAN JENIS KEMASAN DAN SUHU PENYIMPANAN I Komang Budha Astawa; Ni Made Wartini; I Wyn Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Pandan is part of the marine pandanus plants that are yellow to orange. Pandan fruit has the potential to be a source of natural dyes yellow and orange. Dyes obtained from pandan fruit are unstable. The purpose of this study was to determine the effect of the type of packaging and storage temperature on the characteristics of fruit powder and to determine the type of packaging and the best temperature for storing pandan powder. The design in this study used a completely randomized design with two factors. Factor I is a packaging treatment consisting of 4 types of packaging, namely polypropylene, polyethylene, aluminum foil, and brown paper. Factor II is the temperature consisting of two levels, namely 4º±2ºC and 27º±2ºC. The results showed that the temperature had a very significant effect (P<0,01) on water content and total carotene but did not have a significant effect (P>0,05) on the reddish value (L*), the reddish value (a*), reddish value (b*). The packaging type has a very significant effect (P<0.01) on water content and total carotene, but does not have a significant effect (P>0,05) on the reddish value (L*), the reddish value (a*), reddish value (b*), the most stable treatment in aluminum foil and cold temperatures 4 ± 2ºC for 4 weeks of storage, with the percentage of moisture content, total carotenoids, color intensity (L *, a *, b *) in the amount of 14.00%, 17.86%, 34,89%, 43,88%, 22,76% Keywords: pandanus (Pandanus tectorius), carotene, type of packaging, storage temperature.

KARAKTERISTIK EKSTRAK AMPAS KOPI BUBUK ROBUSTA (Coffea canephora) PADA PERLAKUAN KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI Ni Putu Diah JuliantariD; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Coffee grounds residue are the primary waste obtained from brewed coffee. Furthermore, some reports showed that coffee grounds residues still containes of bioactive compounds like caffeine and total phenolic compounds. This study aims 1) to know the effect of ethanol solvent concentration and maceration temperature on extract characteristics of coffee grounds robusta extract, and 2) to determine the concentration of ethanol solvent and best maceration temperature to of coffee grounds robusta extract. This experiment uses Factorial Random Design with two factors. The first factor concentration of ethanol solvent consists of 3 levels: 70%, 80%, 90%. The second factor is the maceration temperature which consists of 3 levels: 45oC, 60oC, 75oC. From the above two factors obtained 9 treatment combinations, each grouped into 2 groups as 18 units of experiments. The result showed that etanol solvent concentration, maceration temperature and interaction between trearments had high significantly effect on yield extract and caffeine content. The ethanol solvent concentration treatment had a significant effect, while the treatment of the maceration temperature and the interaction between trearments had a significantly effect on the total phenol. The treatment of ethanol solvent concentration 90% and maceration temperature 60oC was the best characteristic with robusta coffee extract yield 7.87±0.05% yield, 0.70±0.01% caffeine content and total phenol 11,052.83±1,124.30 mg GAE/100g. Keywords : Coffee, coffee ground robusta, ethanol concentration, temperature of maceration

Co-Authors A. A. P. A. Suryawan W Aldi Oktavian Alfridus Sandro Dacosta Perdisen Aman Julianto Amenra Ramzi Naz Amna Hartiati Anak Agung Made Dewi Anggreni Ardhinata Antares Arfira Khofifah Bambang Admadi Harsojuwono Bimby Issassam Devi, Putu Nandya Sri DEWA AYU ANOM YUARINI Dr.Ir. Yunianta, DEA Erina Novandri Elsa Erna Sri Rahayu Ezra Elkana Karo Sekali Febriyawati Cahyanty Nugraha G.P. Ganda Putra Gede Gora Adrista Gst Ayu Kd Frety Yudharini Gusti Ayu Gayatri Amasdenia Sukarno Gusti Ayu Mas Alstonia Parnawan I Gede Esti Widiantara I Gusti Ayu Purnamawati I Gusti Gde Satria Anggakara Putra I Gusti Ngurah Agung Paranatha I Gusti Ngurah Pungki Wiraguna I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Gede Putra Adiyasa I Komang Budha Astawa I Komang Wiria Santiyoga I Made Adi Parimartha I Made Anom Sutrisna Wijaya I Made Dwipayana I Made Sugiastawa I Made Sugitha I Made Supartha Utama I Nyoman Bangbang Primaryadi I Putu Suparthana I W.G. SEDANA YOGA I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Mika Pratama I Wayan Putra Adiyasa I.W.G.S. Yoga Ida Ayu Ary Widnyani Ida Ayu Dwi Giriantari Ida Ayu Putu Arik Cahayanti Ida Bagus Alit Arcana Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Yogaswara Ika Martoquito Lumbanraja Irena Savitri Kadek Ngurah Ghandhi Danu Subagan Kesia Teodora Br Ginting Komang Adi Darmawan Lintang Mandan Madani Luh Putu Ayu Evitasari Cesarini Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Made Gde Wisnu Merta Made Hary Sayoga Made Puspa Aridona Made Wahyu Nadaiswara Putra Ni Gst Ayu Kade Ratih Permata Sari Ni Kadek Eka Wati Ni Kadek Maya Isadora Ni Kadek Sinarwati Ni Kadek Wiji Astuti Ni Ketut Wiradnyani Ni Made Dewi Indriyani Ni Made Ratih Despianti Ni Made Ria Oka Antari Ni Nyoman Budiasih Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Noviantari Ni Putu Puspadi Aristyanti Ni Putu Suwariani Novia Esterulina Purba NYOMAN SEMADI ANTARA Pande Komang Suparyana Poppy Diana Sari Purnama Yanti, Gusti Ayu Kade Diana Putu Timur Ina Rahel Br Ginting Rian Lamhot Parasian Hutabarat Rukmi Sari Hartati Rurini Retnowati Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Sang Ayu Sri Eka Oktari Sarah Chairunnisa Sasha Patrisia SATRIYAS ILYAS Sixtania Ijo Magho Sri Mulyani Sri Mulyani Suwarini, Ni Putu Tiara Noviyani Tri Susanto Vonny Tanone Yemima Maria Lasma Roha Sitompul Yohannes Eko Putra Simanullang Zainul Fikri

Title

Found 98 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 98 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 98 Documents
Search