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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Canrea Journal: Food Technology, Nutritions, and Culinary Journal

Ni Putu Suwariani

Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, Udayana University, Bukit Jimbaran, Badung-Bali 80361, Indonesia

Author-ID : 2929463

Agriculture, Biological Sciences & Forestry

Published : 21 Documents Claim Missing Document

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Uji Angka Lempeng Total dan Kontaminan Koliform pada Susu Kedelai Bermerek yang Beredar di Kota Denpasar Michael Jordi Theofanny; Ida Bagus Wayan Gunam; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research aimed to testing total plate count and coliform contaminant on legal product soy milk sold in Denpasar city is qualified to Indonesian National Standard (SNI) and safe to consumption. Soy milk has high nutrition and good for growth microorganisms. Microorganisms in soy milk is good for health but be worried have a dangerous microorganisms. Samples of soy milk based on purposive method, tested with total plate count agar with pour plate method and contaminant coliform with most probable number method. The result of testing total plate count, all samples is under maximum of SNI 5 × 104CFU/g. After that soy milk sample testing of coliform contaminant, the result is all samples has negative coliform contaminant. Conclusion of the research is all of the legal product soy milk sold in Denpasar qualified to SNI No. 01-3830-1995 and safe to consumption. Keyword: coliform, Denpasar city, Indonesian national standard, soy milk, total plate count.

Karakteristik Biokomposit Foam Maizena dan Glukomanan pada Perlakuan Konsentrasi Campuran Sorbitol dan TDI-80 Ignatia Karolina Sarito; Bambang Admadi Hasojuwono; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to know the effect of the concentration of a mixture of sorbitol and TDI-80 on the characteristics of cornstarch and glucomannan foam biocomposite and to determine the concentration of a mixture of sorbitol and TDI-80 which produces the best characteristics of cornstarch and glucomannan foam biocomposite. This study used a completely randomized design (CRD) with 5 treatments with 4 repetitions so that there were 20 experimental units with variations in the mixture of sorbitol and TDI-80 (5%, 10%, 15%, 20% and R5 = 25%) with a ratio of 1:1. The data obtained were analyzed for diversity (ANOVA) and continued with the Tukey test using Minitab 17 software. The variables observed were hardness, bouncing spring, breaking stress, elongation at break, tear resistance, constant compression and biodegradation. The results showed that the concentration of the mixture of sorbitol and TDI-80 had an effect on mass density, hardness, bouncing spring and constant compression, breaking stress, elongation at break and tear resistance. The best cornstarch and glucomannan foam biocomposite was obtained in the treatment with a mixture of sorbitol and TDI-80 concentration of 25% with a hardness value of 5.15 kg, a constant compressive value of 3.15%, a mass density of 0.12 g/mL, and a rebound spring of 22.91. %, breaking stress 0.05 N/mm2, elongation at break 4.52%, tear resistance 0.04 N/cm3 and biodegradation rate within 8 days days. Keywords: biocomposite foam, cornstarch, glucomannan, concentration of sorbitol and TDI-80.

STABILTAS KAROTENOID EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA SUHU DAN pH AWAL PENYIMPANAN Ni Made Dewi Indriyani; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Pandanus fruit is a part of Pandanus tectorius plant that has a yellow to orange color. Pandanus fruit has the potential to be a natural source of yellow and orange dye. The dye obtained from pandanus fruit has unstable properties. The purpose of this study was to determine the effect of pH and temperature on the stability of carotenoids from pandanus fruit and to determine the pH and temperature that can maintain the stability of pandanus fruit extract during storage. The experiment of this study used Completely Randomized Design with two factors. The first factor was acidity (pH) that consisted of three levels: pH 4, 7, and 10. The second factor was temperature that consisted of two levels: 4±3ºC and 28±3ºC. The results showed that acidity (pH) had very significant effect (P<0.01) and temperature had significant effect (P<0.05) on carotenoids. The dye extract of pandanus fruit was more stable at the storage conditions of pH 7 (neutral) and cold temperature (4±3ºC) during 4 weeks storage with decreased of carotenoids was 34.29%. Keywords : Pandanus fruit extract, carotenoids, ph, temperature, stability

Karakteristik Komposit Bioplastik pada Perlakuan Rasio Campuran Karagenan-Glukomanan dan Suhu Gelatinisasi Timothy Ich Sudanton Sitorus; Bambang Admadi Harsojuwono; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of the carrageenan-glucomannan mixture ratio and gelatinization temperature and their interaction on the characteristics of the carrageenan-glucomannan bioplastic composite and also to determine the carrageenan-glucomannan bioplastic composite on the ratio and gelatinization temperature that produces the best characteristics. This study used a factorial randomized experimental group design. The first factor is the ratio of carrageenan-glucomannan which consists of 6 levels, namely 65:35, 70:30, 75:25, 80:20, 85:15, 60:10 (w/w). The second factor is the gelatinization temperature which consists of 3 levels, namely 70±1, 75±1, 80±1oC. The variables observed in this study were tensile strength, elongation at break, elasticity, thickness expansion, water vapor transmission rate, biodegradation. The resulting data were analyzed for diversity and continued with Duncan's Multiple Comparison test. The results showed that the ratio of the material has a very significant effect on tensile strength, elongation at break, elasticity, and water vapor transmission rate. Gelatinization temperature has a very significant effect on tensile strength, elongation at break, elasticity, thickness expansion, and has a significant effect on the rate of water vapor transmission. The best carrageenan-glucomannan bioplastic composite was obtained at the treatment of carrageenan:glucomannan ratio = 75:25 at a gelatinization temperature of 75±1°C, which only met the standard tensile strength and biodegradation. With a tensile strength of 17,237 MPa, elongation at break 35.2%, elasticity 52.7 MPa, thickness expansion 92.121%, water vapor transmission rate 0.742 g/m2.hour, and biodegradation 6 days Keywords: Bioplastic composite, carrageenan, glucomannan, material ratio, gelatinization temperature

STUDI PENGARUH pH AWAL MEDIA DAN KONSENTRASI SUBSTRAT PADA PROSES FERMENTASI PRODUKSI BIOETANOL DARI HIDROLISAT TEPUNG BIJI KLUWIH (Actinocarpus communis) DENGAN MENGGUNAKAN Saccharomyces cerevisiae I Gede Yogi Wikrama Yuda; I Made Mahaputra Wijaya; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aims of this study were to determine the optimum pH of media and substrate concentration on fermentation process that affected the production of bioetanol from kluwih (Actinocarpus communis) seed by Saccharomyces cerevisiae, and to obtain initial pH of media and substrate concentration on fermentation process that can a obtain the highest concentration of bioethanol. The research was designed by 2 factors. The first factor is initial pH of media that consist of three levels: 4, 4.5, and 5. The second factor is substrate concentration that consist of three levels: 2.5 %, 5 %, and 7.5 %. The data was obtained from series of tests and then it analyzed and produced presented by descriptive method. The results showed that the initial pH of media had an effect on ethanol content, and the pH, but not effected on total resulting suspended solid. Substrate concentration had an effect on ethanol content and total suspended solid. Interaction of both treatments had an effect on ethanol content from fermented flour of kluwih seed by used Saccharomyces cerevisiae. The best treatment to produce ethanol from fermented flour of kluwih seed is by using the initial pH of media 4.5 and substrate concentration amount 7.5 % that yielded the highest ethanol content of 6.13 mL. Key words: Actinocarpus communis, ethanol, fermentation, the initial pH of media, substrate concentration

Karakteristik Komposit Bioplastik Pati Ubi Talas-Karagenan pada Variasi Suhu dan Waktu Gelatinisasi Dewi Pujawati; Amna Hartiati; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of variations in temperature and time of gelatinization on the characteristics of the bioplastic composite of taro starch-carrageenan and to obtain the right gelatinization temperature and time to produce a bioplastic composite of taro starch and carrageenan with the best characteristics. This study used a randomized block design with two factors. Factor one is gelatinization temperature which consists of 3 levels, namely 75±1oC; 80±1oC; 85±1oC. Factor two is the gelatinization time for 3, 4, and 5 minutes. The observed variables included tensile strength, elongation at break, young modulus, water swelling, water vapor transmission rate (wvtr), and biodegradation. The data obtained were analyzed for diversity and continued with the BNJ. The results showed that variations in temperature and time of gelatinization and their interactions had a very significant effect on tensile strength and elasticity. Meanwhile, gelatinization temperature and time had a significant effect but did not interact with elongation at break. Moreover no significant effect on swelling, water vapor transmission and biodegradation. The best characteristics of bioplastic composites were found at a temperature of 85±1oC and a gelatinization time of 5 minutes with a tensile strength value of 11,19 MPa, elongation at break 4,38%, modulus young 255,35 MPa, swelling 84,35%, water vapor transmission 0,55 g/h.m2 and the degradation time 7 days. Keywords : composites bioplastic, carrageenan, taro tuber starch, temperature and time of gelatinization

Pengaruh Persentase Ampas Kopi Robusta (Coffea canephora) dan Suhu Pemanasan terhadap Karakteristik Body Scrub Thisia Anggraeni Pribadi; Bambang Admadi Hasojuwono; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Body scrub is one of the cosmetic products used for skin care. Body scrubs have coarse granules that function to remove dead skin cells and clean the skin optimally, which is called abrasive or sanding. This study aims to determine the effect of the percentage og coffee grounds and heating temperature and their interaction on the characteristics of the body scrub and to determine the percentage of coffee grounds and the right heating temperature so as to produce a body scrub with the best characteristics. This study used a factorial randomized block design with two factors. The first factor is the percentage of coffee grounds with 3 levels, namely 4, 6 and 8%, while the second factor is the heating temperature with 3 levels, namely 65, 70 and 75?C. The results showed that the percentage of coffee grounds had an effect on ph, viscosity, spreadability, adhesion, total phenolic compounds and overall body scrub acceptance. The heating temperature affects the viscosity, spreadability, adhesion, total phenolic compounds and overall acceptance of the body scrub but the heating temperature has no effect on the ph of the body scrub. The interaction between the percentage of coffee grounds and the heating temperature had no effect on ph, viscosity, spreadability, adhesion, total phenolic compounds and overall acceptance of the body scrub. The percentage of 4% coffee grounds and a heating temperature of 65?C is the best treatment of body scrub with characteristics of ph 5.93, viscosity of 7600 cp, dispersion of 5.6 cm, adhesion of 5.78 seconds, separation ratio = 1, total phenolic compounds 1.52 mg GAE/g and overall acceptance was 4.95 (regular to moderate). Keywords : body scrub, coffee ground, heating temperature

PENGARUH LAJU ALIRAN UDARA DAN LAMA FERMENTASI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA FERMENTASI Ni Made Mega Suasti Rahayu; G.P. Ganda Putra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Vinegar fermentation is a liquid product which containing of acetic acid, and obtained from ingredients that containing of carbohydrate and alcohol. The aims of this study were to determine the effect of air flow rate and time of fermentation on the characteristics of vinegar fermentation from liquid waste of cocoa beans fermentation, and to determine the best treatment which can produces vinegar fermentation from liquid waste of cocoa beans fermentation. The experiments in this study using a Completely Randomized Design (CRD) with two factors. The first factor is the rate of air flow which consists of three levels: 0.50 vvm ?¹, 1.00 vvm ?¹, and 1.50 vvm ?¹. The second factor is time of fermentation that consists of four levels: 10, 15, 20 and 25 days. The results showed that the treatment of air flow rate and interaction of both treatments was affected significantly (P<0.01) on levels of acetic acid content, total sugar and pH levels, but did not effected (P>0.05) on the alcohol content and total suspended solid. Time of fermentation treatment, showed a significant effect (P <0.05) on level of acetic acid content, but did not effected (P>0.05) on the alcohol content and affected significantly (P<0.01) on sugar content, pH, and total suspended solid of vinegar fermentation from liquid waste of cocoa beans fermentation. The best treatment is by using air flow rate, amount 0.50 vvm ?? and fermentation for 25 days, which can produce vinegar fermentation from liquid waste of cocoa beans fermentation that containing 2.64 % (v/v) of acetic acid, 3.30 of pH, 4.30 ?brix of total suspended solid, 0.29 % (v/v) of total sugars and 0.00 % (v/v) of alcohol content.Key words: vinegar fermentation, the air flow rate, fermentation period

Pengaruh Konsentrasi Asam Stearat dan Lama Pengadukan Proses Gelatinisasi terhadap Karakteristik Komposit Bioplastik Maizena-Glukomanan Reksi Julnigo Haloho; Bambang Admadi Hasojuwono; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of stearic acid concentration and the stirring time and also the interaction of both on the characteristic of the cornstarch-glucomannan bioplastic composite and also to determine the cornstarch-glucomannan bioplastic composite on the concentration of stearic acid and stirring time produce the best characteristic. The research used a factorial randomized block design. The first factor is the concentration of stearic acid consisting of 4 levels that is 0.1%; 0.2%; 0.3%; 0.4% (w/w). The second factor is stirring time consisting of 4 levels that are 3, 4, 5, 6 minutes. The observed variable on this study were tensile strength, elongation at break, modulus young, swelling, water vapour transmission rate (WVTR), biodegradation, and functional group profile. The data were analyzed of variant and continued with Duncan Multiple Range Test (DMRT). The result of this study indicate that the concentration of stearic acid and stirring time of gelatinization process has a very significant effect on the tensile strength, modulus young, swelling, water vapour transmission rate (WVTR), biodegradation, but the concentration of stearic acid had no significant effect on elongation at break. The interaction between treatments has a very significant effect on elongation at break. Concentration stearic acid 0.4% and stirring time 6 minutes treatment resulted in the best bioplastic composite with a tensile strength 22.17 MPa, elongation at break 8.55%, modulus young 260.87 MPa, swelling 81.58%, water vapour transmission rate 0.638 g/m2.hour and biodegradability 7 days. The composite of cornstarch-glucomannan and stearic acid consists of hydroxyl (O-H), carboxyl (C-O), carbonyl (C=O), and hydrocarbon (CH2)n. Keywords : bioplastic, cornstarch, glucomannan, stearic acid, stirring time

STABILITAS KADAR KAROTENOID EKSTRAK BUAH PANDAN (Pandanus tectorius) PADA CAHAYA DAN SUHU PENYIMPANAN Made Gabhina Aryayustama; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Carotenoid extract of pandanus fruit has some deficiencies that are easily damaged by acid, light, and high temperatures. The aim of this study was to know the best treatment of light and temperature to maintain the stability of the pandanus fruit extract during storage. The experiment in this study used Completely Randomized Design with two factors. The first factor was light that consisted of two levels: dark and bright. The second factor was storage temperature that consisted of three levels: 4±3?C, 28±3?C and 45±3?C. The results showed that the treatment of 4±3?C in dark condition had the best treatment to maintain the stability of pandanus fruit extract with the smallest decrease of carotenoid 13,47% during 4 weeks of storage. Keywords : Pandanus fruit extract, carotenoids, light, temperature, stability

Co-Authors Alfajriyanti Rachman Amna Hartiati Bambang Admadi Harsojuwono Bambang Admadi Hasojuwono Dewi Pujawati Enjelitha Girsang G.P. Ganda Putra Gabriella Mutiara Haseama Gede Asstaradi Kusuma I Gede Yogi Wikrama Yuda I Ketut Satriawan I M. Mahaputra Wijaya I Made Mahaputra Wijaya I Made Mahaputra Wijaya I. M. Mahaputra Wijaya Ida Ayu Somya Iswari Pranidhani Ida Bagus Wayan Gunam Ignatia Karolina Sarito Komang Rumiarsa Luh Gede Mening Lestari Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Michael Jordi Theofanny Nabila Ayu U. Cahyani Ni Made Dewi Indriyani Ni Made Mega Suasti Rahayu Ni Made Wartini NYOMAN SEMADI ANTARA Putu Dwi Ariyanti Lestari Reksi Julnigo Haloho Sekar Jasmine. P. A Sri Mulyani Thisia Anggraeni Pribadi Thobie E. B Kaban Timothy Ich Sudanton Sitorus

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