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Karakteristik Komposit Bioplastik Pati Umbi Talas (Colocasia esculenta) dan Karagenan pada Variasi Rasio Bahan Baku dan Konsentrasi Bahan Penguat Ni Kadek Vira Purnama Yanthi; Amna Hartati; A. A. P. A. Suryawan Wiranatha
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p06

Bioplastic is one type of plastic that can be degraded naturally because it uses organic materials. This purpose of this study is to determine the effect and interaction of variations in the ratio of raw materials and concentration of reinforcing materials on the characteristics of the bioplastic composites of taro tuber starch (Colocasia esculenta) and carrageenan as well as to determine variations in the ratio of raw materials and concentrations of reinforcing materials in the manufacture of bioplastic composites of taro tuber starch (Colocasia esculenta) and carrageenan which produces the best bioplastic composites. This study used a Factorial Randomized Block design with two factors, namely the ratio of taro tuber starch: carrageenan which consisted of three levels, namely (25:75; 50:50; 75:25 g) and the concentration of cellulose acetate as a reinforcing agent which consisted of 3 the level of (1.67; 5; 8.33%) of polymeric materials. The treatments were grouped into 3 based on the time of making bioplastics, so that 27 experimental units were obtained. The observed variables were tensile strength, elongation at break, modulus young, swelling, biodegradation and functional groups using FTIR. The obtained data were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the interaction of variations in the ratio of raw materials and concentration of reinforcing materials had a very significant effect on tensile strength, elongation at break, modulus young and biodegradation but had no significant effected the swelling. The characteristics of bioplastic composites in the variation of the ratio of raw materials and concentration of reinforcing materials produced the best values, the tensile strength of 17.60 MPa, elongation at break of 14.91%, modulus young of 154.80 MPa, swelling of 7.52%, biodegradation for 6 – 8 days and contains hydrocarbon functional groups (-(CH2)n), alkenes (C – H), alkanes (C – H), phenols, alcohol monomers, hydrogen bonded alcohols (O – H).

Pengaruh Perbandingan Sorbitol dan TDI-80 Terhadap Karakteristik Biokomposit Foam Maizena-Glikomanan Aldo Taufan Reviandi; Bambang Admadi Harjosuwono; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p09

Biofoam merupakan salah satu produk bioplastik yang dikembangkan untuk mengurangi penggunaan plastik saat ini. Biofoam yang terbuat dari matriks utama dapat berasal dari bahan polimer alam yang dapat membentuk gel dan membentuk busa seperti sorbitol dan diisosianat (poliuretan). Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sorbitol. dan TDI-80 pada karakteristik biokomposit busa pati jagung-glukomanan dan menentukan perlakuan terbaik. Rancangan percobaan ini menggunakan metode Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Data dianalisis keragamannya dan dilanjutkan dengan uji Beda Nyata Terkecil Tuckey. Hasil penelitian menunjukkan bahwa perbandingan poliuretan berpengaruh sangat nyata terhadap densitas massa, kekerasan, pegas reflektif, tegangan putus, perpanjangan putus, ketahanan sobek dan kompresi konstan. Biokomposit busa pati jagung-glukomanan terbaik diperoleh pada perlakuan rasio sorbitol 70:30 dan TDI-80 dengan nilai rata-rata densitas rata-rata 0,09 g/mL, kekerasan 6,14 kg, pegas reflektif 19,93%, tegangan putus 0,21 N/mm2, elongasi saat putus 6,53%, ketahanan sobek 0,15 N/cm3, Kompresi tetap pada 4,90% dan terdegradasi rata-rata 7,25 hari. Bioplastik yang dihasilkan pada penelitian ini telah memenuhi standar SNI 06-1004-1989 pada variabel uji kekerasan dan tekan serta standar ASTM 5998 pada variabel panjang degradasi.Kata kunci: biofoam, sorbitol, TDI-80, Maizena, glukomanan

Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning dan Tempe Novita Yanti; Fitriani Shanti; Raswen Efendi
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p07

Instant porridge is a practical food processed product that is easy for people to consume and has a soft texture and easy to digest. The purpose of this research was to get the best formulation of yellow sweet potato and tempeh on the chemistry characteristics and sensory characteristics of instant porridge. The research method used a completely randomized design with five treatments and three replications. The treatments used yellow sweet potato and tempeh with variation treatment: JT1 (yellow sweet potato and tempeh 90:1), JT2 (yellow sweet potato and tempeh 80:20), JT3 (yellow sweet potato and tempeh 70:30), JT4 (yellow sweet potato and tempeh 60:40), and JT5 (yellow sweet potato and tempeh 50:50). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the combination of yellow sweet potato and tempeh significantly affected moisture, ash, fat, protein and carbohydrate content. Based on the result of this research, the combination of yellow sweet potato and tempeh 90:10 was chosen as the best treatments: moisture content 7.79%, ash content 4.66%, fat content 3.28%, protein content 8.97% and carbohydrate content 76.68%.

Potensi Beberapa Sayuran Indigenous Bali sebagai Pangan Fungsional I Wayan Rai Widarta; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p03

Vegetables are a source of dietary fiber, minerals, vitamins and antioxidants which are very important for health. The purpose of this study was to obtain the characteristics of the chemical components and bioactive compounds of several local indigenous Balinese vegetables (Kejompot leaf, Banana stem, Pumpkin leaf, and Gonda) in an effort to use them as functional food. The study was conducted using a completely randomized design (CRD) with the treatment of vegetable types and was repeated 4 times. Data were analyzed descriptively and presented in the form of tables and graphs. Parameters observed included: dietary fiber, water content, levels of Ca, Fe, Zn, total phenol, total flavonoid, vitamin C, and antioxidant activity. The results showed that local indigenous Balinese vegetables have the potential as functional food, especially Kejompot which contains higher bioactive components and antioxidant activity than other vegetables.

Pengaruh Lama Fermentasi Terhadap Kadar Alkohol dan Tingkat Kesukaan Wine Sorgum (Sorghum bicolor l. Moench) Sonya Titin Nge; Apriliana Ballo
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p08

Wine is a drink made through the fermentation process of sugar in grapes which is then converted into alcohol. Apart from grapes there is another alternative for wine making, namely sorghum seeds. The starch content in sorghum seeds can be used in wine making. The purpose of this study was to determine the effect of fermentation time on alcohol content and level of preference for sorghum wine. This research was conducted at the Laboratory of Biological Education, Artha Wacana Christian University, Kupang, using the RAL experimental method with 4 treatments and 4 repetitions. Wine is made by mixing sorghum seed extract with yeast. The treatment of fermentation time in this study was P1 (7 days), P2 (14 days), P3 (21 days) and P0 / control (5 days). The resulting wine will be tested for alcohol content using an alcohol meter and an organoleptic test to determine the panelists' preference for sorghum wine. Data analysis using ANOVA and further Duncan / DMRT test. The results showed that the highest alcohol content was in the P3 treatment with an average of 8.75%. Overall, the parameters of taste, aroma and color have a significant effect. The data showed that the average panelists preferred the P3 treatment of taste (3,41), aroma (3,55), and color (3,38). Thus sorghum seeds can be an alternative ingredient in sorghum wine making.

Pengaruh Konsentrasi Asam Stearat dan Selulosa dari Limbah Padat Pengolahan Tapioka Terhadap Karakteristik Biokomposit Foam Tapioka dan Glukomanan Pupung Ferdiansyah; Bambang Admadi Harsojuwono; I Wayan Arnata
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p04

Abstract This study aims to determine the effect of the concentration of stearic acid and cellulose from tapioca processing solid waste on the characteristics of tapioca foam biocomposite and glucomannan and to determine the optimal concentration of stearic acid and cellulose from tapioca processing solid waste so as to produce the best characteristics of tapioca foam and glucomannan biocomposite. This study used a randomized block design with two factors. Factor I is the concentration of stearic acid which consists of 3 levels (2% ; 4% ; 6%). Factor II is the concentration of maleic anhydride which consists of 3 levels (2.5%; 5%; 7.5%). The variables observed were tensile strength/breaking stress (tensile strength), density (mass density), tear resistance, compression set, thickness, swelling, and biodegradation time. The data obtained were analyzed for diversity (ANOVA) and continued with Duncan's test using Microsoft Excel 2016. The results showed that the concentration of stearic acid had a very significant effect on tensile strength, tear resistance, compressibility, swelling, biodegradation, but had no significant effect on density and thickness. The concentration of cellulose has a very significant effect on tensile strength, tear resistance, compressibility, swelling, biodegradation and has a significant effect on thickness, but has no significant effect on density. The interactions have a very significant effect on tensile strength, tear resistance, permanent compression, swelling, biodegradation, but have no significant effect on density and thickness. Concentration of 6% stearic acid and 5% cellulose produced the best foam biocomposite with tensile strength value of 0.69 N/cm2, tear resistance 0.49 N/cm2, density 0.20 g/ml, constant compression 7.61%, thickness 10 .27 mm, swelling 0.55%, and degradation time for 13.67 days. Keywords: Biocomposite foam, tapioca, glucomannan, stearic acid, cellulose.

STRATEGI PENINGKATAN PELAYANAN DEPARTEMEN FRESH FOOD TIARA DEWATA MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Tissa Meiya Candigo; Amna Hartiati; Dewa Ayu Anom Yuarini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p10

Consumer complaints indicate that there are still shortcomings in the service of the Tiara Dewata fresh food department. This is a reference for Tiara Dewata to analyze these problems to maintain consumers trust. This study aims to help analyze the needs and desires of consumers and find out the right strategies for improving the services of the Tiara Dewata fresh food department. The research was conducted through a survei of 100 consumers and interviews with Tiara Dewata, Denpasar. Based on the QFD analysis, there are 11 attributes of pelanggan interest and 14 technical parameters to achieve satisfaction of pelanggan interest attributes. The results of the analysis show that the company can still improve services with the highest improvement ratio with a value of 1.39, namely the completeness of the product pricetag (X4) and the employee's understanding of the product (X6). In addition, the company can improve the technical response to complaints to consumers so that consumers satisfaction and company targets can be achieved optimally.

Deteksi Jejak Komponen Polimer Geomembran pada Garam dengan Alas Pengering Plastik Geomembran Desi Lusiani Pasaribu; I Wayan Arnata; Bambang Admadi Harjosuwono
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p01

The use of geomembrane plastic in salt production has been effectively used since 2012. Geomembrane plastic can increase the growth of salt production by almost 100%. Geomembrane plastic is a relatively thin, interconnected polymer sheet. Geomembrane plastic is used repeatedly for approximately two years and is exposed to sunlight. This research was conducted to determine the traces of geomembrane polymer components in salt dried in the sun using a geomembrane plastic drying mat. UV-Visible was used to detect the presence of traces of polymer components and determine the functional groups of polymer components using FTIR spectroscopy. The results of the UV-Visible identification of salt water and polluted distilled water showed the presence of two migrating chemical elements and the FTIR identification of the samples showed absorption peaks at 3874-3209 cm?¹ O-H, 3059-2782 cm?¹ C-H, 1709-1509 cm?¹ C=C, 1378 cm?¹ CH and 1224-1068 cm?¹ C-C. The geomembrane plastic molecules that are thought to migrate to the salt are the HDPE copolymer and the antioxidant additive Irganox 1330.

Pengaruh Perbandingan Ikan Patin (Pangasius sp.) dan Ayam Terhadap Tingkat Kesukaan Galantin Yunda Maymanah Rahmadewi; Emi Fajar Rizkia; Palupi Melati Pangastuti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p05

The purpose of this study was to determine the level of preference for galantine from a mixture of catfish (Pangasius sp.) and chicken which was assessed from the level of preference for the sensory attributes of color, aroma, texture, taste, and overall preference. This study used a completely randomized design (CRD). Part of the substitution of raw materials for animal protein sources in this study was catfish fillet with 3 levels, namely 604 (100% catfish fillet: 0% chicken fillet), 581 (50% catfish fillet: 50% chicken fillet), and 738. (0% fillet of catfish: 100% chicken fillet) which was then tested for preference for color, aroma, taste, texture, and overall preference. The use of catfish as a substitute for chicken meat in galantin products has a significant difference in the average level of preference for color, aroma, taste, and overall but not significantly different in the average level of preference for texture.

Pengaruh Berbagai Jenis Larutan Pengawet alami dan Lama Perendaman terhadap Kualitas Bunga Mawar Potong (Rosa hybrida L.) Putri Nabila Sukma Al Yamani; Rita Hayati; Marai Rahmawati
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p11

Roses are flowers with high economic value but the freshness period is relatively short. The quality of cut roses can be maintained by treating the preservative solution with natural ingredients that are more practical and economical as well as long soaking. This study aims to determine the effect of various types of natural preservative solutions and immersion time on the quality of cut roses. This research was conducted at the Horticulture Laboratory, Department of Agrotechnology, Faculty of Agriculture, Syiah Kuala University, Darussalam Banda Aceh from December 2021 - January 2022. The factor studied was the type of natural preservative solution which consisted of 4 levels (control, 10% granulated sugar solution + 5% lemon extract, 40% young coconut water + 30% betel leaf boiled water and 10% sugar solution + 40% young coconut water + 30% betel leaf boiled water + lemon extract 5%) and immersion time consisting of 3 levels (2, 4 and 6 hours). The results showed that the type of natural preservative solution and the immersion time had a very significant effect (P<0,01) on the diameter of the bloom, the change in the cooling angle and the freshness of the cut roses. A solution of 10% granulated sugar + 40% young coconut water + 30% betel leaf boiled water + 5% lemon extract with 4 hours of immersion resulted in the largest flower diameter of 90mm with a freshness period of 8.33 days. Changes in the coolant angle can be maintained at 53.33° at 7 DAP with 10% granulated sugar + 5% lemon extract treatment with 2 hours of immersion.

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Contact Email
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Journal Mail Official
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Location
Kota denpasar,

Bali

INDONESIA