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

3 4 5 6 7

KARAKTERISTIK MINYAK ATSIRI DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb.) HASIL PERLAKUAN LAMA CURING DAN LAMA EKSTRAKSI I Wayan Putra Adiyasa; Ni Made Wartini; I W Gede Sedana Yoga
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 (375.569 KB)

The aims of this study were to 1) determine the influence of curing time and extraction time, on the rendement and characteristics of essential oil of pandan wangi leaves 2) get curing time and extraction time procses to produce the highest yield and the best characteristics essential oil of pandan wangi leaves and 3) determine the type and composition of compounds in the essential oil of pandan wangi leaves. This research used randomized block design with factorial pattern. The first factor (curing time) consists of 3 level namely without curing, the 2 and 4 days process time, the second factor (extraction time) consists of 3 level using the 2, 3, and 4 hours process time. Each treatment grouped into 3 groups based on the time implementation. Objective variables measured were yield, and composition profiles of compounds in essential oil of pandan wangi leaves. Subjective variabel measured were the preference of aroma and aroma strength of the essential oil of pandan wangi leaves. The best treatment was determined with effectiveness index. The results showed that the curing time and extraction times had significant effect on the rendement and characteristics of essential oil of pandan wangi leaves. The extraction time of 3 hours and material conditions of curing 4 days was right treatment to produce essential oil of pandan wangi leaves with the highest rendement and the best characteristics, namely rendement 1.983 %, the aroma preference of 5.2 (between like and really like) and aroma strength 6.4. essential oil of pandan wangi contain 36 kinds of compounds with 16 compounds were not identified. Constituent compounds consists of classes alkane (46,66%), alkene (31,22%), aldehid (11,13%), and not identified (10,89%).

Pengaruh Jenis Pelarut dan Ukuran Partikel Bahan terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin Ika Martoquito Lumbanraja; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bidara (Ziziphus mauritiana L.) is widely grown in the tropics. Bidara is rich in benefits because it has content of saponins contained in the leaves. Saponins compounds derived plants can be used as soap foaming agents. Saponins can be applied in the manufacture of soap because of its nature as a natural surfactant. The purpose of this study were to determine the influence of solvent type and particle size of materials againts on the characteristics bidara leaf extract as a source of saponins, get the best solvent type and particle size to produce bidara leaf extract as a source of saponins. This study used a Randomized Block Design with treatment of solvent type and particle size of materials. Treatment of solvent type consists of 3 levels, namely: methanol, ethanol and acetone. The particle size of materials treatment also consists of 3 levels, namely: 40 mesh, 60 mesh and 80 mesh. Each treatment are grouped into two-based implementation. The results showed that treatment of solvent type and particle size of materials very significant effect on yield, coarse extract saponins content and foam height leaves bidara as a source of saponins. Interaction between treatments very significant effect on yield and foam height. However, significant effect on coarse extract saponins content bidara leaves. The methanol solvent type treatment with particle size of material 80 mesh is the best treatment to produce bidara leaf extract as a source of saponins with value yield of 17.91±0.73 %, 20.40 ± 0.79% coarse extract saponins content and foam height of 8.27 ± 0.01 mm. Keywords : Ziziphus mauritina L., saponins, extraction, solvent type, the particle size of material.

KARAKTERISTIK ENKAPSULAT EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA PERLAKUAN ENKAPSULAN GELATIN DAN MALTODEKSTRIN Ida Bagus Yogaswara; Ni Made Wartini; Luh Putu Wrasiati
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 (572.924 KB)

Pandanus fruit can be processed into a natural dye containing carotenoids by extraction and encapsulation. The aims of this study were to know the characteristic encapsulation of pandanus fruit ekstract product.. The experiments in this study used a single factor Randomized Block Design. The factors are the ratio of gelatin and maltodextrin (1: 1), (1: 1,5), (1: 2), (1: 2,5), and (1: 3). The results showed that the comparative factor of gelatin and maltodextrin had significant effect (P <0.01) moisture content, total carotenoid, surface carotenoid, efficiency of encapsulation and solubility. Characteristic of pandanus extract encapsulation with ratio gelatin and maltodextrin had moisture 6,31 - 6,79%, total carotenoid 895,08 - 1336,84 mg / 100g, surface carotenoid 468,79 - 715,94 mg / 100g, efficiency of encapsulation 19,99 - 64,93%, and solubility 77,93 - 86,37%. Key words: pandanus fruit extract, gelatin, maltodextrin, encapsulation.

Karakteristik Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) pada Perlakuan Ukuran Partikel dan Lama Maserasi serta Korelasi Antar Variabel Rahel Br Ginting; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Natural dyes from globe amaranth contain betacyanin obtained through the extraction process. This study aims to know the characteristics of natural dye extract globe amaranth on the treatment of particle size and maceration time as well as determine the correlation between total betacyanin with the yield and color intensity of natural dyes extract globe amaranth. This research used two factors namely, particle size (40, 60, and 80 mesh) and maceration time (24, 36, and 48 hours). The data analysis used a bivariate correlation test. The results showed the characteristics of the natural dyes extract globe amaranth on the treatment of particle size and maceration time were as follows: yield 10.61–13.64 percent, total betacyanin 92.42–166.62 mg/100g, brightness level (L*) 18.03–13.09, redness level (a*) 8.29–10.62, and yellowish level (b*) 3.85-7.66. Total betacyanin and yield have a strong but not significant correlation, with a coefficient correlation (r) 0.6631 and coefficient determination (R2) 0.4397. The correlation between total betacyanin with color intensity namely, brightness (L*), redness (a*), and yellowish (b*) has a very strong and correlation with the coefficient correlation (r) respectively -0.872; 0.877; and -8.836 and coefficient determination (R2) respectively 0.7701; 0.7608; 0.7004. Keywords : Gomphrena globosa L., betacyanin, corelation, nature dyes, extraction

PENGARUH SUHU DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK PEWARNA ALAMI BUAH PANDAN (Pandanus tectorius) Ida Ayu Putu Arik Cahayanti; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.705 KB)

The aims of this study were to determine the effect of temperature and extraction time on the natural colorant characteristics of pandanus fruit and to obtain the right temperature and extraction time to produce with the best characteristics natural colorant of pandanus fruit.This study used a factorial randomized block design. The first factor was the temperature which consists of four levels: 45 o C, 60 o C, 75 o C and 90 o C. The second factor was the extraction time which consists of three levels: 120, 240 and 360 minutes. The results showed that the temperature affect the yield, total carotenoid and color strength. The temperature and extraction time affect the color strength. The interaction of temperature and extraction time have no effects on the extraction yield, total carotenoid, the level of brightness (L*), the level of redness (a*), the level of yellowness (b*). Based on effectivity index analysis the product had the interaction of temperature of 45 o C and extraction time of 360 minutes produce the best of natural colorant extract of pandanus fruit with the following characteristics: 3,05% of yields, 0,45% of total carotenoid contents, 4,83 of the brightness level (L*), -2,45 of the redness level (a*), 34,96 of the yellowness level (b*), and 10,3 of the color strength (powerful). Keywords: extraction temperature, extraction time, natural colorant, pandanus fruit

KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL Yohannes Eko Putra Simanullang; Ida Bagus Wayan Gunam; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like). Keywords : Salak juice, Stabilizers, Concentration , CMC, gelatin, gum arab

PENGARUH UKURAN PARTIKEL DAN LAMA EKSTRAKSI TERHADAP KARAKTERISTIK EKSTRAK WARNA ALAMI BUAH PANDAN (Pandanus tectorius) Ni Made Ria Oka Antari; Ni Made Wartini; Sri Mulyani
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 (335.095 KB)

This aims of this study were to 1) know the effect of particle size and extraction time on the characteristics of pandanus fruit extract natural dyes, 2) obtain particle size and extraction time to produce pandanus fruit extract natural dyes with the best characteristics.This study used a factorial randomized block design. The first factor is the size of the particle consists of two levels : 40 and 60 mesh. The second factor is a extraction time consists of three levels : 3, 5 and 7 hours. The experiments are grouped into 3 groups based on the time of implementation, in order to obtain 18 units experiment. Variables observed that the yield, total carotenoid content, color intensity, color score, and the level of color strength.The results showed that the particle size effect on yield, total carotenoids content, balanced color and color strength. Extraction time affect on the extraction yield, the level of brightness (L*), the level of redness (a*), the level of yellow (b*), a score of color and color strength. The interaction of particle size and extraction time affect on total carotenoids content, the level of redness (a*), but does not affect the yield, the level of brightness (L*) and the level of yellow (b*). The particle size of 60 mesh and 5 hour extraction time produce extract natural dyes fruit in best with the following characteristics: yield of 4,80%, total carotenoid content of 0,242%, the level of brightness (L*) of 6,29, the level of redness (a*) -3,70, the level of yellow (b*) 28,93, a score of 4,0 color (red) and strength of color is 6,0 (the most powerful).

PENGARUH PERBANDINGAN BAHAN DENGAN PELARUT DAN LAMA EKSTRAKSI TERHADAP RENDEMEN DAN KARAKTERISTIK EKSTRAK PEWARNA DARI BUAH PANDAN (Pandanus tectorius) Gst Ayu Kd Frety Yudharini; A. A. P. A. Suryawan W; Ni Made Wartini
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 (362.506 KB)

The aims of this study were 1) to determine the effect of ratio between material and solvent and time of extraction on the yield and characteristics of pandanus fruit extract dyes, 2) to obtain the best ratio between material and solvent, and time of extraction to produce yield and characteristics of pandanus fruit extract dyes. This study used a randomized block design factorial with 2 factors, namely the first factor was the ratio of material with solvent consisting of three levels 1: 7, 1: 9, and 1:11; the second factor was the extraction time ( 3 hours, 5 hours and 7 hours). The experiments were grouped into 2 groups based on the time of its implementation, in order to obtain 18 experimental units. Variables observed were yield, total carotenoid content, and color intensity. The results showed that the ratio between material and solvent affected the yield, total carotenoid content, the level of redness (a*), and the level of yellowness, but did not affected the level of brightness. The time of extraction affected the total carotenoid content, the level of redness (a*) and the level of yellownes, but did not affected the yield and the level of brightness. The interaction ratio between material and solvent, and time of extraction affected the total caroteno id content, the level of redness (a*), and the level of yellowness, but did not affected the yield, and the level of yellowness. Ratio between material and solvent (1:11), and 5 hours time of extraction was the best treatment to produce fruit extract dyes with yield of 2,60%, total carotenoid content of 15,12%, the level of bringhtness (L*) 1,30%, the level of redness (a*) -0,13, and the level of yellowness (b*) 3,59. Keywords: pandanus fruit, dyes, solvent ratio, time of extraction, carotenoid

Karakteristik Enkapsulat Ekstrak Pewarna Bunga Kenop (Gomphrena globosa L.) pada Perlakuan Perbandingan Gum Arab dan Karagenan Amenra Ramzi Naz; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Globe amaranth flowers can be used as food coloring because they contain betacyanin. Betacyanin compounds obtained by extraction and stored in the form of encapsulated powder. The aims of this study were (i) to determine the effect of the comparison of gum arabic and carrageenan as an encapsulation material on the characteristics of the encapsulated extract of globe amaranth flower dye extract, and (ii) to know the best comparative treatment of gum arabic and carrageenan to produce globe amaranth flower dye encapsulates. The experiment in this study used a randomized block design with a comparison of gum arabic and carrageenan consisting of 7 levels, namely (1:0), (0:1), (1:1), (1:1,5), (1: 2), (1:2,5) and (1:3). The results showed that the comparison of gum arabic and carrageenan had an effect on yield, water content, solubility, total betacyanin content, surface betacyanin content, encapsulation efficiency, brightness level (L), redness level (a*), yellowness level (b*), and antioxidant capacity. The best treatment in producing the encapsulated extract of the globe amaranth flower dye was the ratio of gum arabic and carrageenan (1:2) with the characteristics of yield 93,51%, water content 10,35%, solubility 41,75%, total betacyanin content of 233,75 mg/100g, surface betacyanin content 47,361 mg/100g, encapsulation efficiency 79,72%, brightness level (L*) 27,66, level of redness (a*) 17,37, level of yellowness (b*) 14,43, and antioxidant capacity 80,13 mg GAEAC/g. Keywords: betacyanin, carageenan, comparison, encapsulation, gum arabic.

PENGARUH JENIS DAN KONSENTRASI BAHAN PENJERNIH TERHADAP KARAKTERISTIK CUKA KAKAO Ida Bagus Alit Arcana; Ni Made Wartini; Lutfi Suhendra
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 (369.71 KB)

ABSTRACT Byproducts of fermented cocoa beans can be processed into cocoa vinegar. Cocoa vinegar produced is still cloudy, so it needs to be clarified. This study aims to determine the effect of type and concentration of fining agent on the characteristics of cocoa vinegar and to determine the type and concentration of the best fining agents to clarified cocoa vinegar. This study used a factorial Randomized Block Design consisting of 2 factors. First factor is a type of fining agent consisting of bentonite, chitosan and gelatin, and second factor is a concentration of fining agent consisting of 0.5, 1, 1.5, 2, 2.5 ppm. Treatments are grouped into 2 groups to obtain 30 experimental units. The variables observed were clarity, pH, total dissolved solids, total acid, and acetic acid levels. The results showed that the type and concentration of purifying agents had an effect on the characteristics clarity, total dissolved solid, degree of acidity (pH), total acid, and acetic acid level of cocoa vinegar. The best treatment to clarify cocoa vinegar is the treatment of chitosan digesters with a concentration of 2 ppm, which produces cocoa vinegar with characteristics of clarity of 0.46 A; total dissolved solids of 2.90oBrix, degree of acidity (pH) of 4.11; total acid of 0.33 mEq NaOH/g, and acetic acid level of 1.96% w/w. Keywords: Cocoa, vinegar, fining, bentonite, chitosan, gelatin

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