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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Biologi Udayana JURNAL MANAJEMEN AGRIBISNIS Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Functional Food and Nutraceutical
DEWA AYU ANOM YUARINI
Prodi. Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Nursing

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DISTRIBUSI DAN PENANGANAN PASCAPANEN KACANG PANJANG (Vigna sinensis L.) DARI KECAMATAN BATURITI KE KOTA DENPASAR A A Gede Ary Gunada; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
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

The aims of this study were 1) to find out the distribution line of long beans (Vigna sinensis L.) that produced in Baturiti to Denpasar, 2) to find out post-harvest handling in each distribution line that is passed and post-harvest handling that has been done, 3) to determine the marketing and profit margin of each distribution from Baturiti to Denpasar. This study was using survey method. This study showed that there were 6 distribution line of long beans from Baturiti to Denpasar and all lines had experienced in sorting and grading on the collectors and traders. The highest marketing margin was Rp 8.000/kg and the highest profit margin was Rp. 6.805/kg which were found in line 4 (farmer-collector-seller-retailer-customer). Meanwhile the lowest marketing margin was Rp.4.250/kg and the lowest profit margin was Rp.3.685/kg which were found in line 1 (farmer-seller-customer)
ANALISIS FAKTOR KUALITAS PRODUK DAN JASA PELAYANAN TERHADAP TINGKAT KEPUASAN KONSUMEN PIA SINAR ABADI BALI Chintya Angeline Liu; Amna Hartiati; Dewa Ayu Anom Yuarini
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

Product quality and service have been the best method to compete that is used in the trade and service industry. One of the efforts that can be used to improve, maintain, and compete in a company is to increase the consumer satisfaction. The objectives of this study are to determine 1) a partial relationship of products quality on the level of consumer satisfaction 2) a partial relationship of services to the level of consumer satisfaction 3) and the simultaneous relationship of the quality of products and services on consumer satisfaction. The method of collecting data in this study was the 270 questionnaires distribution. Factor analysis, partial correlation, and simultan correlation method was used to analyze partially and simultaneous a relationship between the quality of the product (X1), service (X2), and consumer satisfaction (Y). According to see partial correlation analysis, is known that the value of correlation between product quality and customer level of satisfaction is 0.524 which indicates that there is slightly weak relationship between product’s quality and the customer’s satisfaction level if the services is steady. The value of correlation between the services and customer’s satisfaction level is 0.757 which indicates that there is a strong relationship between service and customer’s satisfaction if the quality of the product is steady. Simultaneous correlation value is known that the correlation between the quality of product and service to the customer’s satisfaction level is 0.875. This value indicates that the relationship between the quality of products and services to the customer’s satisfaction level is very strong.
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 SUHU DAN LAMA PENYANGRAIAN DENGAN OVEN DRIER TERHADAP KARAKTERISTIK TEH BERAS MERAH JATILUWIH Ni Luh Putu Diyan Utami Dewi; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
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 research aimed to 1) determine the effect of temperature and roasting time with oven drier on the characteristics of red rice tea 2) get the temperature and optimal roasting time to produce red rice tea with the best characteristics. This study used a factorial Randomized Block Design with 2 factors. The first factor roasting which consists of 3 levels : 140°C, 165°C and 190°C. The second factor is roasting time, which consists of 4 levels : 5, 10, 15 and 20 minutes. Observed variables in this research include water content, ash content, crude fiber content, juice content, anthocyanin content, antioxidant activity and organoleptic. The results showed that temperature and roasting time having effect on water content, crude fiber content, antocyanin content, antioxidant activity, scoring color, and scoring aroma of red rice tea but no effect on ash content, juice content, scoring flavor and overall acceptance of red rice tea Jatiluwih. Interaction temperature and rosting time having effect on water content, crude fiber content, antioxidant activity but no effect on ash content, juice content, and anthocyanin content. Higher temperature and longer roasting time, levels of anthocyanins, the antioxidant activity and water content will decrease. Drying temperature of 140°C with 5 minute roasting time is the best treatment to produce the characteristic red rice tea Jatiluwih. The characteristics of water content 2,11%, ash content 1,21%, crude fiber content 1,28%, juice content 19,87%, anthocyanin content 0,52 mg/L, antioxidant activity 18,34 mgGAE/L, scoring colour of red rice tea 3,20 (between pink to red), scoring flavor of red rice tea 3,40 (between the usual flavors to taste somewhat astringent), scoring aroma of red rice tea 2,67 (between the typical aroma of red rice to red rice rather typical aroma), and the overall acceptance of red rice tea 4,87 (between neutral to not like). Keyword : red rice tea, temperature, time, roasting
KANDUNGAN SENYAWA BIOAKTIF DAN KARAKTERISTIK SENSORIS EKSTRAK SIMPLISIA BUNGA KAMBOJA (PLUMERIA SP.) LUH PUTU WRASIATI; AMNA HARTATI; DEWA AYU ANOM YUARINI
Jurnal Biologi Udayana Vol 15 No 2 (2011): Jurnal Biologi
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

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Abstract

This research was carried out to identify the bioactive compounds and sensory characteristics of simplisia extract of frangipani. The kinds of frangipani used in this research were ”Local Bali” frangipani and ”Cendana” frangipani which belong to Plumeria alba, and pink frangipani and ”Sudamala” frangipani which are member of Plumeria rubra. The method used in this research was explorative method to find out the bioactive compounds such as tannin, total phenol, and vitamin C content. The study also observed the sensory characteristics such as flavour, aroma, and colour of simplisia extract of frangipani. The results indicated that the highest tannin content was found in simplisia extract of ”Cendana” frangipani (4.02%), and the lowest tannin content was found in local frangipani (2.32%). The highest total phenol content was found at simplisia extract of ”Sudamala” frangipani (18.94 mg GAE/g) and the lowest content was found at ”Local Bali” frangipani (15.11 mg GAE/g). The highest value of vitamin C was found in ”Cendana” frangipani (2.76 mg/100 g), and the lowest value was found at pink frangifani (1.89 mg/100 g). The panelist preference test indicated that the color of frangipani extract ranged from yellow and brown up to brownies red (color score ranged from 2.66 until 3.97). The score of frangipani extract aroma ranged from 3.58 until 4.07 with criteria of a little specific frangipani smelt until specific frangipani. While, the preference test for flavor indicated that the score of frangipani taste ranged from 3.51 until 4.12 with the criteria of rather astringent and a little sour to astringent.
Strategi Peningkatan Kualitas Produk Sayuran Segar Organik pada CV. Golden Leaf Farm Bali Dewa Ayu Anom Yuarini; I Ketut Satriawan; I Dewa Putu Oka Suardi
JURNAL MANAJEMEN AGRIBISNIS Vol. 3 - No. 2 - Oktober 2015
Publisher : Universitas Udayana

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Abstract

As one of the popular tourist attraction, the number of visitor in Bali has been increased every years, and the number of foreign tourist stayed in Bali has been increased either. This condition has given the positive impact to the restaurant, and other facilities which is support the tourism services. Tourism industry needs vegetables with the healthy quality, fresh, clean, and with the continuously safety guarantee on it. This situation has grown the chance to conserve the vegetables with the organic system. The main objective of this research are, (1) understanding the consumer’s wishes upon the quality of the fresh organic vegetables. (2) understanding the consumers satisfaction on the fresh vegetable organic; and (3) to formulate the strategy in improving the quality products of organic fresh vegetable. This research has been conducted in CV Golden Leaf Farm. CV GLF is a agroindustry organic vegetables company located at Asah Gobleg main street,Wanagiri village, Sukasada Distric, Buleleng Regency. And the method has been used in this research is the quality function deployment (QFD). QFD has the function to define all the consumer wishes on vegetables related to existances of parameter methodology in the company. In order to understanding the way to fulfill the highest consumer’s wishes. The result of this research shows the specification of the consumer wishes upon the organic vegetables products quality on CV. GLF are the cleanness, the freshness, and the food safety. The length period, color, size, and the standardization form of the products on CV . GLF has generated the number of consumer with the satisfaction categories such satisfy and fully satisfy. The satisfaction category has been reached by the attributed of freshness, size, color, the length period, food safety, and the shape standardization. While the cleanness attributes has included into the satisfaction categories. The strategy to improve the fresh organic quality of vegetable in CV,GLF are, a) To fulfill the consumer satisfaction, the attribute priority which necessary being revised or being evaluated are the attribute in the length period of the fruit, size, the shape standardization, color, the food safety, and the freshness, and b) to improve the consumer satisfaction upon the quality of vegetables quality so the technique  of parameter quality should be revised is the way of permanent saving quality, the cleansing, packaging, and sortation.
Karakteristik Rantai Nilai Rumput Laut di Kabupaten Klungkung I Wayan Gede Sedana Yoga; Dewa Ayu Anom Yuarini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Abstract

Tujuan dari penelitian ini adalah untuk menganalisis rantai nilai dari produsen sampai ke konsumen.Dalam penelitian ini dikaji tiga variabel yaitu kondisi objektif rantai nilai, nilai tambah, serta sertakehilangan yang terjadi pada masing-masing rantai. Penelitian ini mengambil lokasi di kecamatan NusaPenida, kabupaten Klungkung. Pemilihan lokasi penelitian menggunakan metode purposive sampling,sedangkan pemilihan responden menggunakan metode acak dan metode snowball. Metode analisis yangdigunakan adalah CSAM (A Commodity Sistem Assessment Method). Lokasi penelitian secara spesifikadalah pada tiga desa penghasil rumput laut terbesar di Nusa Penida, yaitu Desa Semaya, Desa Suana, danDesa Batu Mulapan. Dari penelitian diperoleh pola rantai nilai dari produsen sampai ke konsumen adalahprodusen – pengepul – pedagang Surabaya; produsen – pengepul – supplier – pedagang Surabaya; danprodusen – supplier – pedagang Surabaya. Nilai tambah yang diberikan pada tingka petani yaitu:pemanenan, penjemuran, pembersihan, pengemasan. Nilai tambah yang diberikan pada tingkat pengepul,yaitu: tranportasi, penjemuran, pembersihan, pengemasan ulang, penimbangan, serta penyimpanan.
Karakteristik Minyak Goreng Bekas yang Dihasilkan di Kota Denpasar Dewa Ayu Anom Yuarini; G.P. Ganda Putra; Luh Putu Wrasiati; A.A.P.A Suryawan Wiranatha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the characteristics of waste cooking oil in Denpasar to be known the quality of waste cooking oil so that utilization is not for consumption again but processed into non-food products with the appropriate preliminary treatment. The population in this research is all waste cooking oil produced in Denpasar city. Determination of research sample was done by using purposive sampling method with some consideration such as (1)Choice of hotel and restaurant with average occupancy above 70%/year, (2) Street food vendors and street snack vendors with daily proccess using 10 L cooking oil a day. So that obtained 21 samples of waste cooking oil from the three sources of sampling. The observed variables are water content, peroxide number and free fatty acid. The results showed that waste cooking oil which has the highest water content from the street food vendor amount 0,40%, while the lowest from hotel/restaurant amount 0,09%. The highest peroxide rate were obtained on street snack vendors amount 13,27 MeqO2/1000 while the lowest were hotel/restaurant amount 12,76 MeqO2/1000. The highest free fatty acids were obtained by street food vendor amount 0,35%, while the lowest from hotel/restaurant amount 0,19%.
Antioxidant Activity and Bioactive Compound in a Functional Instant Drink Made from Mangosteen Peel and Rosella Extract DewaAyu Anom Yuarini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The research aims to identify the effect of mangosteen peel and rosella formulation through antioxidant activity and bioactive compound contained in functional instant drink and to determine its highest formulation. The method utilized was complete random method that consists of 6 (six) stages. The variables observed were total of phenol, vitamin C, tannin and antioxidant. The data were analyzed using SPSS 17.0 version, and further analyzed with Duncan test. The research showed that the formulation was significantly effect on levels of phenol, tannin, ascorbic acid (Vitamin C), as well as on the capacity of antioxidant. The higher level of phenol and tannin cause the higher antioxidant capacity in functional instant drinks. The functional instant drink with the highest antioxidant capacity was  made of mangosteen peel, rosella flower and water formulation, with a ratio of 4:1:50.
Production and added value of waste cooking oil product derivatives in the Bali Province Dewa Ayu Anom Yuarini; Ganda Putra; AAPA Suryawan Wiranatha; Luh Putu Wrasiati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.8

Abstract

Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced during food frying. In 2019, the cooking oil consumption in Bali Province was 4,735,057 L/month and the WCO produced was estimated about 3,314,540 L/month. The Government of Bali plans to manage WCO in an integrated manner WCO in an integrated manner by processing it as derivative products with economic value. The study  aimed to transform WCO into high-value added products (i.e. aromatherapy candles, liquid soap, and biodiesel), and to analyze their economy valued added. The Hayami method was used to determine the economyvalue added  of each product. The results showed that WCO was most widely used in producing biodiesel (84%), candle (17%), and liquid soap (10%). Based on the Hayami method, the added value from candle products was IDR. 4,838 / kg (or added value ratio of 9.68%),  was classified as a low added product. The added value of liquid soap was IDR 8,495/kg (or added value ratio of 47.38%), classified as a high added value product.  While,  biodiesel products generating the added value of IDR 2,363/kg (or added value ratio of 25.57%), classified as a  medium added value product.
Co-Authors A A Gede Ary Gunada AMNA HARTATI Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Chintya Angeline Liu G.P. Ganda Putra I Dewa Putu Oka Suardi I Gede Arie Mahendra Putra I Gusti Ketut Sri Diah Indrayani I Ketut Satriawan I Putu Meidyka Parstya Saputra I W.G. SEDANA YOGA K. Ayu Novita Luh Putu Wrasiati Ni Luh Putu Diyan Utami Dewi Ni Made Yuli Widra Yanti Tissa Meiya Candigo