cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota denpasar,
Bali
INDONESIA
Jurnal Ilmiah Teknologi Pertanian Agrotechno
Published by Universitas Udayana
ISSN : 25030523     EISSN : 25488023     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 8 No 2 (2023)" : 7 Documents clear
Karakteristik Fisik dan Penyimpanan Bahan Baku Teh Herbal Healing Tea di PT. Karsa Abadi Ni Made Leny Mustikasari; Luh Putu Wrasiati
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p01

Abstract

This study is an exploratory research with the aim of determining the physical characteristics and storage of raw materials for Healing Tea herbal tea at PT. Karsa Abadi. The raw materials of this herbal tea are gemitir flowers, knob flowers, rose flowers, and citronella leaves. The research methods used are the RHS color chart in the raw material inventory process (sortation), the gravimetric method for checking moisture content in the raw material drying process, and the FIFO (First In First Out) method in the raw material storage process. The results showed the color intensity of wet raw materials, among others: gemitir flowers L(77,9), a*(8,2), and b*(78,6); knob flowers L(38,8), a*(68,5), and b*(-29,1); roses L(41,8), a*(68,5), and b*(11,0); and citronella leaves L(65,3), a*(-17,3), and b*(36,0). Then, the color intensity of dry raw materials includes: gemitir flowers L(47.8), a*(29.6), and b*(55.3); knob flowers L(22,6), a*(47,9), and b*(-22,3); roses L(25,3), a*(34,2), and b*(-13,5); and citronella leaves L(51,7), a*(-0,2), and b*(26,5). The moisture content of dry raw materials is gemitir flowers (7.45%), knob flowers (7,55%), roses (7,89%), and citronella leaves (7,23%). Meanwhile, the process of storing raw materials is used in and out of one direction. The conclusion of this study is that the physical characteristics of the color of wet raw materials and dry raw materials of Healing Tea herbal tea are good and according to company criteria, the moisture content of each dry raw material is <10% and has met SNI standards for dry tea in packaging, and the application of FIFO with one-way inflow in and out can reduce the accumulation of raw materials in the storage room.
Pengaruh Jenis Pemlastis dan Konsentrasi Penguat Polivinil Alkohol terhadap Karakteristik Komposit Bioplastik Pati Talas (Colocasia esculenta L) dan Karagenan Risky Simarmata; Amna Hartiati; Nyoman Semadi Antara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p02

Abstract

This study aims to determine the effect of plasticizer type concentration and reinforcement material concentration on the characteristics of bioplastic composites, to determine the treatment of plasticizer type concentrations consisting of two types, namely castor oil and stearic acid plasticizers, as well as the concentration of polyvinyl alcohol reinforcement which produces the best treated bioplastic composites and to identify best treatment bioplastic composite functional groups. This study used a factorial randomized block design with two factors, namely the type of plasticizer and its concentration which consisted of 3 levels (8.33; 16.67; 25%) and the concentration of polyvinyl alcohol reinforcement (5; 10: 15%). 18 treatment combinations were obtained which were grouped into 2 base on the time of making bioplastics, resulting in a total of 36 treatment units. The variables observed were tensile strength, elongation at break, elasticity, thickness expansion, biodegradation, and identification of functional groups. The data obtained were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the type of plasticizer and concentration of reinforcement had a very significant effect on the tensile strength, elongation at break, elasticity, and thickness expansion, but had no significant effect on the biodegradation time. The best bioplastic composite characteristics were the result of treatment with a concentration of 1 g castor oil plasticizer and 15 g PVA concentration with a tensile strength value of 15.76 MPa, elongation at break of 8.51%, elasticity of 185.17 MPa, thickness expansion of 50.35 %, biodegradation time is 5 days and contains (C – H) alkene groups, (C – O) alcohol groups, (C = C) alkene groups, (C – H) alkene groups and (O – H) hydroxyl groups.
Pengaruh Konsentrasi Polivinil Alkohol dan Magnesium Stearat Terhadap Karaktersitik Bahan Pengemas Biokomposit Foam Tapioka-Glukomanan Shafira Salsabila Putri; Bambang Admadi Harsojuwono; Anak Agung Made Dewi Anggreni
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p04

Abstract

Biokomposit foam tapioka glukomana masih memiliki kelemahan seperti hidrofilik dan memiliki sifat mekanik yang rendah. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi polivinil alkohol dan magnesium stearat terhadap karakteristik biokomposit foam tapioka dan glukomanan serta menentukan konsentrasi polivinil alkohol dan magnesium stearat yang optimal sehingga dihasilkan karakteristik biokomposit foam tapioka dan glukomanan yang terbaik. Penelitian ini menggunakan rancangan acak kelompok dengan dua faktor. Faktor I adalah konsentrasi polivinil alkohol yang terdiri atas 3 taraf yaitu 20, 30, 40%. Faktor II adalah konsentrasi magnesium stearat yang terdiri atas 3 taraf yaitu 10, 15, 20%. Variabel yang diamati yaitu kuat tarik/tegangan putus, densitas, ketahanan sobek, pampat tetap, ketebalan, pengembangan tebal dan waktu biodegradasi. Data yang diperoleh dianalisis keragamannya dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan konsentrasi polivnil alkohol dan magnesium stearat berpengaruh sangat nyata terhadap kuat tarik, ketahanan sobek, pampat tetap, swelling, biodegradasi, tetapi tidak berpengaruh nyata terhadap densitas dan ketebalan. Interaksi antar perlakuan berpengaruh sangat nyata terhadap kuat tarik, ketahan sobek, pampat tetap dan, biodegradasi, tetapi tidak berpengaruh nyata terhadap densitas, ketebalan, swelling, dan waktu biodegradasi. Konsentrasi polivinil alkohol 40 % dan magnesium stearat 20% menghasilkan biokomposit foam terbaik dengan nilai kuat tarik 2,10 N/cm2, ketahanan sobek 1,50 N/cm2, analisis densitas 0,40 g/ml, pampat tetap 2,89%, ketebalan 3,59 mm, swelling 0,61%, dan waktu degradasi selama 17,33 hari.
Tingkat Kesukaan Dendeng Sapi Substitusi Nangka Muda dengan Lama Pengeringan yang Berbeda Yunda Maymanah Rahmadewi; Brenda Margaretha Lestari; Nur Nisrina Raihan
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p05

Abstract

The purpose of this study was to determine the level of preference for beef jerky from a mixture of beef and young jackfruit dried at different times and assessed from the level of preference on sensory attributes of color, aroma, texture, taste and overall preference. This study used a completely randomized design (CRD) with different drying time variables, namely 20, 25 and 30 hours. Data analysis in this study was obtained from the results of the organoleptic assessment of the panelists' preference for beef-jackfruit jerky which differed based on drying time. Data were analyzed using analysis of variance (Analysis of Variant), the organoleptic assessment results which had a significant effect followed by the Fisher's LSD (Least Significant Difference) test at the 95% confidence level (?=0.05). Dried young beef-jackfruit jerky for 20 hours had the highest average preference value on the texture attribute (3.7). The highest average preference values for color (3.65) and aroma (3.8) were found in the dried beef jerky for 25 hours, while the dried beef jerky for 30 hours had the highest average preference value on the attributes of taste and overall preference. The different drying times resulted in significant differences in the average preference level of the texture attributes only.
Analisis Pengaruh Social Media Marketing Melalui Instagram Terhadap Brand Awareness Fish Sambal I Kadek Aditya Arimbawa; I Ketut Satriawan; I Gusti Ayu Lani Triani
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p07

Abstract

Fish Sambal is a seafood chili brand from Nusa Penida which markets its products through Instagram-based social media. However, there was a decrease in Instagram Fish Sambal performance in August-November 2022 compared to May-July 2022. The purpose of this study was to identify Fish Sambal's social media marketing strategy, analyze the effect of social media marketing on Fish Sambal's brand awareness and make suggestions for alternative social strategies. media marketing to increase brand awareness of Fish Sambal. In-depth interviews with Fish Sambal internal parties were conducted to identify the 4C social media marketing, the Structural Equation Modeling-Partial Least Square (SEM-PLS) method was used to analyze the effect of social media marketing on Fish Sambal brand awareness and the FGD method was used to make social media strategy proposals marketing. The results showed that Fish Sambal brand awareness was influenced by social media marketing and social media marketing dimensions consisting of context, communication, collaboration, and connection which could explain brand awareness of 58.9% and 41.1% explained by other dimensions outside the model. The proposed social media marketing strategy is on the context dimension; advertisement planner, maximizing Instagram features and determining when to upload content. Communications; carry out social media campaigns and carry out direct marketing. Collaboration; collaborate with influencers and other brands. Connections; create a membership program. Keyword: social media marketing, brand awareness, Structural Equation Modeling-Partial Least Square (SEM-PLS).
Analisis Kualitas Produk dan Pelayanan di Imadji Coffee Kota Denpasar Denada Homia Bestari Dwijaksara; Amna Hartiati; Cokorda Anom Bayu Sadyasmara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p03

Abstract

Imadji Coffee merupakan usaha kuliner yang berfokus dibidang olahan minuman kopi, namun masih terjadi permasalahan yakni penurunan penjualan pada penjualan. Penelitian ini dilakukan untuk mengetahui tingkat kepuasan konsumen terhadap kualitas produk dan pelayanan, mengetahui strategi pemasaran melalui aplikasi pesan antar, mengetahui kinerja dan tingkat kepuasan konsumen serta mengetahui atribut dan sistem pelayanan yang digunakan di Imadji Coffee Kota Denpasar. Metode yang digunakan dalam menghitung tingkat kepuasan konsumen yaitu Important Performance Analysis (IPA). Penentuan sampel menggunakan perhitungan Slovin dengan total jumlah responden sebanyak 88 orang pada. Hasil penelitian menunjukkan bahwa strategi yang digunakan oleh Imadji Coffee Kota Denpasar dalam upaya pemasaran produk pada aplikasi pesan antar yaitu dengan memanfaatkan aplikasi Grab Food dan Go-food yang hingga saat ini menjadi aplikasi dengan jumlah pengguna yang tinggi. Aplikasi Grab Food menjadi platform yang dominan digunakan dengan nilai 69%, sedangkan Go-food dengan platform penggunanya 31%. Atribut yang dianggap paling penting oleh konsumen adalah kesesuaian harga dan produk dengan skor 408 dan sistem pelayanan yang dianggap paling penting oleh konsumen adalah kecepatan melayani dengan skor 396. Penawaran promo menjadi kinerja dengan tingkat kinerja tertinggi yaitu pada skor 334 dan begitu pula pada kepuasan konsumen dengan tingkat kepuasan tertinggi yaitu 90%. Hasil yang didapat pada atribut yang paling perlu untuk di perbarui yaitu kenyamanan lokasi.
Pengaruh Kadar Air dalam Minyak Kemiri Sunan pada Tahap Esterifikasi dengan Katalis Asam Sulfat Haryono Haryono; Juliandri Juliandri; Rustaman Rustaman
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p06

Abstract

Kemiri sunan oil is non-food oil. Therefore, kemiri sunan oil can be a potential raw material for biodiesel synthesis. Kemiri sunan oil has relatively high free fatty acid content so that before the transesterification step with a homogeneous base catalyst it is necessary to esterify it first. In esterification, the water content in oil and fat as raw material for biodiesel affects the conversion rate of free fatty acids into biodiesel, so this needs to be studied. The purpose of this study was to study the effect of water content in kemiri sunan oil on the conversion of free fatty acids into biodiesel at the esterification stage. The research was conducted by quantitative experiment. Variations of water content in kemiri sunan oil were obtained through evaporation at a temperature of 105 oC with time variations of 1, 1.5 and 2 hours. Esterification was carried out at a temperature of 60 oC, mole ratio of oil to methanol of 1:6, reaction time of 1.5 hours, and 98% sulfuric acid catalyst as much as 1%. The results showed that the less water content in the kemiri sunan oil, the less free fatty acids contained in the biodiesel from the esterification result.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol 8 No 2 (2023) Vol 8 No 1 (2023) Vol 7 No 2 (2022) Vol 7 No 1 (2022) Vol 6 No 2 (2021) Vol 6 No 1 (2021) Vol 5 No 2 (2020) Vol 5 No 1 (2020) Vol 4 No 2 (2019) Vol 4 No 1 (2019) Vol 3 No 2 (2018) Vol 3 No 1 (2018) Vol 2 No 2 (2017) Vol 2 No 1 (2017) Vol 1 No 2 (2016) Vol 1 No 1 (2016) More Issue