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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno GANEC SWARA
Sri Mulyani
FakultasTeknologi Pertanian, Universitas Udayana Jl. Kampus Bukit Jimbaran, Badung, Bali 80364
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Potensi Minuman Kunyit Asam (Curcuma domestica Val. - Tamarindus indica L.) sebagai Minuman Kaya Antioksidan Sri Mulyani; Bambang Admadi Harsojuwono; Gusti Ayu Kadek Diah Puspawati
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.811 KB) | DOI: 10.22146/agritech.9524

Abstract

The purpose of this study were to determine which part of tamarind (asam) that had highest antioxidant activity and which formula of kunyit asam baverages had highest antioxidant activity and preferred by consumers. The experiment was conducted in two stages namely: part of tamarind and formula of kunyit asam baverages. The results showed that tamarind leaves with cooking time 2.5 minutes had the highest antioxidant activity with total phenol 0.75 g GAE/100g tamarind leaves extract; antioxidant capacity 0.053% evaluated by DPHH method and vitamin C: 0.252 mg/100 g. The kunyit asam baverages which the highest antioxidant activity and preferred by consumers, produced from formula: 5 part of turmeric, 25 part of tamarind leaves, 70 part of water, with total phenol: 1.06 g GAE/100g formula baverages, antioxidant capacity: 0.123% and vitamin C: 0.688 mg/100 g.ABSTRAKTujuan penelitian ini adalah untuk menentukan bagian asam yang menghasilkan aktivitas antioksidan tertinggi dan formulasi minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis. Penelitian ini dilakukan dalam dua tahap yaitu bagian asam dan formulasi minuman kunyit asam. Hasil penelitian menunjukkan bagian daun asam dengan pemasakan 2,5 menit memiliki aktivitas antioksidan tertinggi dengan total fenol 0,75 g GAE/100 g ekstrak daun asam; aktivitas antioksidan 0,053% diuji dengan metode DPPH dan vitamin C 0,252 mg/100 g. Minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis adalah pada formula 5 bagian kunyit, 25 bagian daun asam, 70 bagian air dengan total fenol 1,106 g GAE/100 g formula minuman kunyit asam, aktivitas antioksidan 0,123% dan vitamin C 0,688 mg/100 g.
PENGARUH KONSENTRASI MALTODEKSTRIN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK BUBUK MINUMAN SINOM I.A.Made Indri Paramita; Sri Mulyani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

ABSTRACT The aims of this study were to 1) determine the effect of the concentration of maltodextrin and drying temperature on the characteristics of the powder drinks sinom and 2) determine the concentration of maltodextrin and drying temperature on the production of powder beverage sinom with the best characteristics. This study used a there are two experiments that attempt to see the effect of drying temperature and maltodextrin concentration. The experimental design used was a split plot design (split plot design) with two treatment factors. The main plot is the drying temperature is used which consists of 3 levels ie 45oC, 50oC and 55oC. The concentration of maltodextrin as a subplot consisted of three levels, namely 15%, 20% and 25%. In this experiment there are 9 combinations for each of groups as musch as to 2 obtain, so there are 18 experimental units. The parameters research water content, solubility and sensory testing The results showed the concentration of maltodextrin and drying temperature as well as the interaction treatment significantly affected the water content, respectively the yield and the solubility of treatment and no significant interaction Concentration maltodextrin 25% and drying temperature of 45oC produces the best characteristics of powder sinom beverages with: the water content 9.31%, yield 40,90%, 99.28% solubility, and sensory testing 4.95 color (yellow), aroma 3.45 (typical sinom beverages) and the overall acceptance of 3,70 (liked). Keywords: maltodextrin, drying temperature, antioxidants and sinom.
PENGARUH JENIS PENGEMAS DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK ADONAN SATE LILIT (LULUH) Luh Putu Widia Sri Mastini; Amna Hartiati; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The study aim to 1) know the effect of packaging type and temperature storage of dough satay (luluh) based on some characteristics, 2) determine the best of packaging type and temperature storage to get dough satay (luluh) with the best shefl life based on some characteristics. This research used Randomized Block Design with two factors. The first factor was packaging type that consisted of three level of plastic namely ; polypropilen, polyethylen, and mixed plastic of polyethylen and poliamide plastic. The second factor was temperature storage that consisted of three type namely : (25 ± 2 o C), ( 10 ± 2 o C ), and (-5 ± 2 o C ). Research result showed that storage temperature significantly effect of dough satay (luluh) free fatty acids and total microbial, while type of packaging significantly effect of dough satay (luluh) free fatty acids in two and three days storage, but nonsignificantly effect of the total microbial, interaction of packaging type and temperature storage nonsiginifacantly effect of dough satay (luluh)total microbial, but significantly effect of dough satay (luluh) free fatty acids. Storage with type of plastic with two layers Polyethylen and nylon plastic packaging at ( -5 ± 2 o C ) was the best treatment for extend of dough satay (luluh) shelf life with the best shelf life of dough satay (luluh) was 3 days. Keyword :Dough satay, (luluh), packaging type, temperature storage, shelf life
STUDI KAPASITAS DAN SINERGISME ANTIOKSIDAN PADA EKSTRAK KUNYIT (Curcuma domesticaVal.) DAN DAUN ASAM (Tamarindus indicaL.) Ni Kadek Riaminanti; 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

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Abstract

The purpose of this study was 1) to know the effectratioof turmeric and tamarind leaf extract on antioxidant activity. 2) determinine ratioof turmeric and tamarind leaf that has the highest antioxidant activity and has the highest antioxidant synergism. This study used a randomized block design are three groups. Ratio of turmeric and tamarind leaf (100;0, 60;40, 55;45, 50;50, 45;55, 40;60, 0;100). The variables measure in this study are : water content, total phenolic,antioxidant capacity, and vitamin C. The results showed that the ratio of turmeric and tamarind leaf has significant effect on all variables measured.Ratioof turmeric and tamarind leaf having the best is thetreatment has highest antioxidant activity from ratio 55% : 45% turmeric and tamarind extract.Ratio extract 55% and 45% acid leaves the antioxidant capacity of 4,84 (mg GAEAC/100g extract), total phenolic 12.8 (mg GAE /100g extract), vitamin C 426(mg /100 g ), the water content of 22.9% and have highest synergism with value of 179.28%. Keywords: turmeric and tamarind, extraction, synergism antioxidant
PENGARUH WAKTU PENYEMPROTAN TERAKHIR SEBELUM PANEN TERHADAP RESIDU PROFENOFOS DAN KARAKTERISTIK SENSORIS KUBIS (Brasicca oleracea var capitata) G. A. M. D. Teja Agustina; I G A Lani Triani; Sri Mulyani
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 research were aimed to 1) determine the effect of last spraying time before harvest to profenofos residues, 2) to determine the effect of last spraying time before harvest to sensoris characteristic on cabbage and 3) to investigate the correlation between final spraying time with insecticide residue 4) to investigate the correlation between final spraying time with sensoris characteristic on cabbage. This research used randomized block design with single factor. The factor has final spraying time consist of 5 levels namely 0, 2, 4, 6, and 8 days before harvest. This research were gruped into 3 based on harvest time so that resulted into 15 units experiment. The parameter that had been observed were profenofos insecticide residue levels of the cabbage, the characteristic of cabbage and correlation between a final spraying time to profenofos insecticide residue levels and characteristic of cabbage. The result showed that the final spraying time before harvest had effected to profenofos insecticide residues and evaluation sensory on cabbage with treatment 0 ,2, 4, 6, and 8 day before harvest were 0.44 mg/kg, s 0,23 mg/kg, 0.16 mg/kg, 0.14 mg/kg, 0.09 mg/kg, sensory evaluation on characteristics preferred by the value of the color amount of 3.75 (light green to green), texture amount of 3.90 (rather hard until hard) and the value of damage from 1.50 to 4.45. The correlation between final spraying time to profenofos insecticide residue had coefficient correlation at 0.98, for color at 0.93, for texture at 0.91 and for value of damage at 0.97 (strongest). Keywords: Cabage, final spraying time, profenofos and residues
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

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Abstract

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).
KUNYIT ASAM AND SINOM BEVERAGES INHIBITION WITH ?-GLUCOSIDASE ENZYME ACTIVITY Ida Ayu Adi Widari; Sri Mulyani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Kunyit asam and sinom are the kinds of Indonesian traditional beverage, which have a potency to be developed as a source of antioxidant. The research was carried out to determine the antioxidant capacity of kunyit asam and sinom beverages and their inhibition activity against ?-glucosidase. Antioxidant capacity was analyzed using DPPH (1,1-diphenyl-2-picrylhydrazyl) method. Regression method was used to find out the correlation between the antioxidant capacity of the beverage and percentage of inhibited ?-glucosidase The result showed that antioxidant capacity of both beverages correlated significantly with the percentage of ?-glucosidase inhibition. Antioxidant capacity of kunyit asam beverage was 2.04 mg GAEAC/g (2,042 ppm) and its IC50 was about 146.48 ppm against the activity of ?-glucosidase. Sinom beverage had antioxidant capacity of 1.88 mg GAEAC/g (1,881 ppm) and its IC50 was 231.37 ppm. Keywords : kunyit asam, sinom, antioxidant, inhibition, and ?-glucosidase
ANALISIS EKONOMI JALUR DISTRIBUSI BUNGA GEMITIR (Tagetes erecta L.) DI KECAMATAN PETANG KABUPATEN BADUNG Ninik Indah Purwati; Sri Mulyani; I Wayan Arnata
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

The objective of this research were to know 1) the various type of distribution route of marigold from farmer to consumer, 2) the handling process of distribution after the harvesting of marigold, and 3) the market margin including its profit of each distribution route of marigold from farmer to consumers. This study was a survey research. Population was farmer of marigold at Petang District, Badung Regency; and sample was farmers of marigold in farmer groups Suka Rahayu. The sampling method used purposive sampling and determine the distribution route used snowball sampling technique. The result of this research showed that there are two distribution route of marigold from Belok Sidan Village to consumers. The distribution route one was farmer-collectors-retailer-consumer, and the distribution route two was farmer-collectors-consumer. The handling process by farmer was picking, sorting, grading and packaging; by collectors was transport and temporary storage; by retail was grading. Market margin and profit margin in route 1 (one) was 5.000,00/kg and Rp. 4.115,00/kg and in route 2 (two) was Rp. 3.000,00/kg and Rp. 2.625,00/kg. The best market margin and profit margin was Rp. 3.000,00/kg and Rp. 2.625,00/kg which was found in distribution route two and the best farm gate price was 67% which was found in distribution route two. Keywords: distribution route, marigold, market margin, profit margin, and Tagetes erecta L.
PENGENDALIAN KUALITAS ATRIBUT KEMASAN MENGGUNAKAN METODE FAILURE MODE EFFECT ANALYSIS (FMEA)PADA PROSES PRODUKSI AIR MINUM DALAM KEMASAN Ni Wayan Anik Satria Dewi; Sri Mulyani; 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

The purpose of study: 1. determine the types of defects in the product packaging plastic cups 240 ml, 2. determine the factors that cause defectsin the product, 3. formulated alternative improvements to reduce the defect rate of the product. Research carried out by carrying out preliminary studies and literature, collection of data and then processed and analyzed. Data processing is done using: histogram, p-chart, fishbone diagram and Method Failure Mode Effect Analysis (FMEA). The data are analyzed to derive the value of the Risk Priority Number (RPN) to provide the highest proposed improvement alternative. The results showed that the types of defects are: leaking cup defects, dents glass defects, labeling defect, amount of volume defect and defect content of the product and disability amount to an average of product defects 3.53% of the total production per month. Factors that cause disabilityif sorted by degree are: human, packaging materials, environment, methods, and machinery. Once the causes of defects is controlled decrease the number of defects with an average value of 2.4%of total production per month. Recommendations for improvement are given is to control all the processes in the packaging division, especially the checking process, because the checking process has the highest RPN value with a value of 576 Keywords: Quality, Defect, Statistical Quality Control, FMEA
THE CHARACTERISTICS OF COFFEE POWDER QUALITY IN TREATMENT FERMENTATION TIME AND TEMPERATURE IN MEDIUM KOMBUCHA TEA Fitri Aprilia Pratiwi; Anak Agung P.A. Suryawan Wiranatha; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purposes of this study were: 1) to determine the effect of fermentation’s time and temperature of coffee in the medium of kombucha tea on the characterictics of coffee’s quality, and 2) to determine the appropriate fermentation’s time and temperature of coffee in the medium of kombucha tea to produce the best quality coffee. The research was undertaken by using a Randomized Factorial Block Design experiment with two factors, namely (i) fermentation’s time (12, 24, and 36 hours), and (ii) fermentation’s temperature (22±1 o C, 26±1 o C, 30±1 o C). The research results show that the treatment of 24 hours of fermentation’s time and the fermentation’s temperature of 30±1 o C has the best result. This treatment produced the coffee with the coffee’s characteristics, as follow: 0.088% ash content; pH 5.84, organoleptic taste 5 (typical coffee), flavour 5.3 (typical coffee to very typical coffee), and overall acceptance 5,35 (mostly like to like). This treatment also produced the organic acids as follow: oxalic acid (0.086±0.000% to 0.089±0.001%), ascorbic acid (0.139±0.003% to 0.281±0.004%), lactic acid (0.193±0.062% to 0.160±0.003%), malic acid (0.539%±0.000% to 0.560±0.003%), acetic acid (0.752±0.007% to 0.789±0.006%), propionate acid (1.134±0.000% to 1.142±0.001%), and butyric acid (2.281±0.051% to 2.573±0.001%). Key Words: coffee, kombucha tea, fermentation, organic acid
Co-Authors Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Bambang Admadi H Bambang Admadi Harsojuwono Fitri Aprilia Pratiwi G. A. M. D. Teja Agustina G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati I Dewa Gede Yoga Priantara I Gede Oka Harta Adinata I Gusti Ayu Lani Triani I Gusti Ayu Sri Krsna Devi I Ketut Satriawan I Made Wawan Wijaya I Wayan Arnata I WAYAN WIADNYANA I.A.Made Indri Paramita Ida Ayu Adi Widari Luh Putu Kirana Pratiwi Luh Putu Widia Sri Mastini Lutfi Suhendra Muhammad Ansori Mujahidah Mujahidah Ni Kadek Riaminanti Ni Made Ria Oka Antari Ni Made Wartini Ni Wayan Anik Satria Dewi Ninik Indah Purwati Nur Arifin Nyoman Yudiarini Putu Julyantika Nica Dewi