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INDONESIA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Published by Universitas Udayana
ISSN : -     EISSN : 2503488X     DOI : https://doi.org/10.24843/JRMA
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI adalah media publikasi ilmiah yang diterbitkan oleh Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian-Universitas Udayana, berisikan artikel hasil-hasil penelitian, ulasan (review), opini ilmiah oleh mahasiswa, dosen, praktisi, dan ahli di bidang rekayasa dan manajemen bidang keilmuan Teknologi Industri Pertanian dan keilmuan yang terkait lainnya.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 450 Documents
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ANALISIS JALUR DISTRIBUSI PENJUALAN BUAH JERUK SIAM (Citrus nobilis) DI DESA TARO, KECAMATAN TEGALALANG, KABUPATEN GIANYAR Prasetya Dwitama; A.A.P. Agung Suryawan Wiranatha; I Wayan Gede Sedana Yoga
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

This research aims to find out the types and the number of distribution channelsof the oranges from the farmers to consumers, and to compare the marketing and profit margins of all distribution channels. The population of this research was all farmers at “Gunung Mekar” farmers group and “Puncak Andong” farmers group, the collectors, retailers, and wholesalers. The sample of this research was taken by using purposive sampling method with 50% of the population. Data was taken by doing the survey in Taro village, and also the traditional markets, fruit store and supermarket in Denpasar. Data was analyzed by using both qualitative and quantitative methods. Qualitative analysis aims to find out the types and the number of distribution channels, and quantitative analysis aims to calculate the marketing and the profit margins from each distribution channel. The results showed that the distribution channel used was: producer – collectors – wholesalers – retailers. There are five distribution channels of the orange marketing from Taro village to the consumers in which the line ends in traditional markets, and there is another one in which it ends in the store and supermarket in Denpasar. The lowest marketing and profit margin was found in the second distribution channel (Sukawati market) which went through the collector with the marketing margin of Rp. 3,400/kg (54.84%) and the profit margin of Rp 2,450/kg (39.52%). While the highest marketing and profit margin was in the first distribution channel which went to Tiara Dewata supermarket with the marketing margin of Rp. 9,400/kg (151.61%) and the profit margin of Rp 5,483/kg (88.44%)
PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEPUNG LABU KUNING (Cucurbitae Moschata ex. Poir) BESERTA ANALISIS FINANSIALNYA IGA Dharmapadni Gria Mas Arum; Bambang Admadi H; I Wayan Gede Sedana Yoga
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 study aims to 1) Determine the effect of drying temperature on the characteristics of pumpkin flour 2) Determine the best temperature to produce the best characteristics pumpkin flour 3) Determine the financial feasibility of flour pumpkin. This research is designed using a laboratory scale randomized block design with treatments that drying temperature (50, 60, 70, and 80) ?C and 3 grouping processing time. The best treatment is determined by the effectiveness of the test, followed by analysis of financial. The resut showeds that drying temperature of the flour pumpkin had very significant effect on yield, water content, ash content, protein content, fat content, carbohydrate content and levels of beta carotene. Pumpkin flour best treatment is temperature 60?C with characteristics: yield of 22.00%, 14.51% water content, ash content of 5.79%, 1.07% protein content, and fat content 1.19%, carbohydrate content 82.02% and beta carotene levels of 2295.81 g / 100g. Pumpkin flour production costs with the best treatment Rp.166.780.400 a year and price was Rp.41.063/ kg, Break Event Point analysis of 2.241,77 kg a year, Return on Investment of 35.06%, and Pay Back Period of 2,85 years so it is feasible to run the bussines. Keywords: characteristics, drying temperature, flour pumpkin
Cover dan Daftar Isi Vol. 6 No. 1 Maret 2018 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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PENERAPAN METODE QUALITY FUNCTION DEPLOYMENT DALAM UPAYA MEMENUHI KEPUASAN PELANGGAN TERHADAP LAYANAN PESAN ANTAR PIZZA (Studi Kasus pada S2 Pizza, Bali) A.A. Putri Cahaya Tyasdela; I Ketut Satriawan; A.A.P.Agung Suryawan Wiranatha
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

Improvement and development of the quality of services such as delivery order at the restaurant is now a public concern. The purpose of this study are: (1) to determine the attributes that necessitated by the customers about  delivery order service; (2) to measure the level of customers interest on the quality of delivery order service and (3) to measure the level of customers satisfaction on the quality of delivery order service. This study used Quality Function Deployment (QFD) method. The results showed that there are 21 attributes of consumer interests necessitated by the consumer with a very important criterion. The highest consumer interest was attributes of food hygiene and beverages. The level of customer satisfaction with all consumer interest attributes of S2 Pizza were varying from usual/neutral to very satisfied. S2 Pizza needs to gives special attention to the attributes of customers complaint response, the identity of the restaurant's name on the shirt, jacket, and vehicles, and attributes of employees appearances of (cleanliness and tidiness).
PENGARUH SUHU DAN LAMA PEMANASAN EKSTRAKSI TERHADAP RENDEMEN DAN MUTU ALGINAT DARI RUMPUT LAUT HIJAU Sargassum sp I Wayan Angga Sukma; Bambang Admadi Harsojuwono; I Wayan Arnata.
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study was to determine the effect of temperature and heating times of extraction and their interactions to the yield and quality of alginate from seaweed green Sargassum sp, determine the temperature and duration of heating extraction of the right to produce a high yield and the best quality alginate from seaweed green Sargassum sp. This study uses a Randomized Block Design (RBD) factorial treatment comparison of temperature and heating times extraction (60;5, 60;10, 60;15, 70;5, 70;10, 70;15, 80;5,80;10, 80;15, 90;5, 90;10, 90;15) are grouped into 2 treatment so obtained 24 experimental units. The variables measured in this study is the yield, moisture content, ash content, viscosity, pH, and the functional group (FTIR). The results showed that the extraction temperature alginate significant effect on yield and moisture content, duration of heating extraction very significant effect on ash content, temperature and duration of heating extraction and its interactions very significant effect on the viscosity, the functional groups, except for pH. Temperature 80°C and heating times extraction of 15 minutes to produce alginate best with 1,95% yield characteristics, 8,51% moisture content, ash content of 8,92%, viscosity 16 cp, pH 5,50. Alginate extraction results obtained interpretations are hidroxyl functional groups (O-H), group alkanes (C-H), a triple bond (C?N), carboxyl group (-COOH), and a fingerprint region mannuronic. Keywords: Green Seaweed Sargassum sp, Extraction alginate
PENGARUH SUHU DAN KONSENTRASI ENZIM AMILOGLUKOSIDASE PADA PROSES SAKARIFIKASI PRODUKSI GULA CAIR PATI UBI GADUNG (Dioscorea hispida Dennts) I Komang Putra Adnyana; Amna Hartiati; I Wayan Arnata
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 experiment was carried out to determine the effect of amyloglucosidase concentration and temperature of saccharification process on the characteristics of liquid sugar and to find out the best characteristics of liquid sugar from yam potato starch. This study used a split plot experimental design with two treatment factors. The main plot was the saccharification temperature which consists of three levels, namely 55°C, 60°C and 65°C. Amyloglucosidase enzyme concentration as the subplot consisted of three levels ie 1500 U/kg of starch, 2500 U/kg of starch and 3500 U/kg of starch. In this experiment obtained 9 combinations for each experiment was repeated 2 times and obtained 18 experimental units. The results of liquid sugar were then analyzed their moisture content, ash content, degree of sweetness, and sensory test color. The results showed that the addition of enzyme amyloglucosidase with different concentrations significantly affected the degree of sweetness and gave a very significant effect on the color of liquid sugar and no significant effect on moisture content and ash content. The difference treatment of saccharification temperature significantly affected the water content, the degree of sweetness and color and no gave significant effect on ash content of liquid sugar. Interaction between treatments significantly affected the degree of sweetness, very significant effect on the color and no significant effect on moisture content and ash content of the resulting liquid sugar. The treatment with the addition of enzyme amyloglucosidase with concentration of 2500 U/kg starch and temperature of saccharification 55°C produced the best characteristics of liquid sugars from starch of yam potato is the best characteristics with moisture content (57.63%), ash content (0.66%), the degree of sweetness (48.00°Brix), and sensory test color (2.13
PENGARUH JENIS PELARUT PADA METODE MASERASI TERHADAP KARAKTERISTIK EKSTRAK Sargassum polycystum Irena Savitri; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Sargassum polycystum is one of the type of brown algae that has potential as an antioxidant and natural dye. The aims of this study were to know the effect of solvent type to the characteristic of Sargassum polycystum extract on maseration method and to determine the best solvent for Sargassum polycystum extract on total phenol, total carotenoids, and color intensity. The experiment in this study used Randomized Block Design with single factor. The solvent’s type factor consisting of 5 solvent, namely methanol, ethanol, acetone, isopropyl alcohol, and ethyl acetate. The experiments are grouped into 4 groups based on the time of implementation, in order to obtain 20 units of experiments. Objective variables observed are rendement, total phenol content, total carotenoids content, and color intensity. The result showed that the type of solvent affected significantly (P<0,01) on rendement, total phenol, total carotenoid, brightness level (L*), and yellowish level (b*), but did not affect on redness level (a*). Ethyl acetate is the best solvent to produce Sargassum polycystum extract with 0,91% rendemen, 2,61 mgGAE/100g total phenol content, total carotenoid content about 0,23%, and color intensity with brightness level (L*) 5,17, redness level (a*) -3,00 and yellowish level (b *) 37,28. Keywords:solvent, extract characteristic, Sargassum polycystum.
PEMILIHAN JENIS KULINER TRADISIONAL SEBAGAI PENDUKUNG PENGEMBANGAN AGROWISATA DI DESA KERTA, KECAMATAN PAYANGAN, KABUPATEN GIANYAR, PROVINSI BALI I Made Aries Susetia Mahdi; I Ketut Satriawan; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this research was to determine traditional culinary, the criteria, and the alternative traditional culinary in which could be a priority to support the development of Agrotourism in Kerta Village, Payangan Subdistrict, Gianyar Regency, Province of Bali. This research was conducted from April until July 2016. Using observation and survey method. Traditional culinary in Kerta Village is divided into three types which are foods, snacks, and beverage. The selection of traditional culinary type uses Analysis Hierarchy Process (AHP). Five experts were chosen to give a score for criteria and culinary alternative. The global priority of food alternative goes to babi guling in the first rank with a score of 0,402 followed by sate lilit (score 0.244), lawar paku (score 0.141), lawar embung (score 0.102), sambal matah (score 0.059), and nasi sela with a score of 0.053. The global priority for snacks alternatives in the first rank is rujak with a score of 0,377, followed by klepon kentang (score 0.157), klepon ketela (score (0.138), pisang rai (score 0.123), ketimus (score 0.111), and sumping (score 0.096). The global priority of drink alternatives achieved by es daluman as the first priority with a score 0,263, followed by kopi luwak (score 0.196), es kelapa muda(score 0.180), loloh kayumanis (score 0.157), kopi jahe (score 0.127) and loloh tibah in the last priority with a score of 0.077. Keywords: traditional culinary, agro-tourism, analytical hierarchy process.
STUDI KARAKTERISTIK GIZI UBI JALAR UNGU (Ipomoea batatas var Gunung Kawi) PADA BEBERAPA UMUR PANEN Herlin Yaningsih; Bambang Admadi; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 1 No 1 (2013): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research aims to examine the nutritional characteristics of purple sweet potato couple harvesting date. This study used a Randomized Complete Design with treatment date purple sweet potato harvesting 110, 120, 130, and 140 days. The treatment is repeated four times so that the retrieved 16 units attempted. The variables observed in these study proximate levels on purple sweet potato. Based on observations of purple sweet potato harvesting age highly influence of moisture, ash, fat, protein, vitamin C, and carbohydrates. Based on the research result obtained, purple sweet potato on a 130-day harvesting date contain levels of proximate, i.e. contain a moisture content of 78,869 %, ash content of 0,010 %, fat content of 0,329 %, protein levels of 1,038 %, vitamin C levels of 0,145 mg/100 g, and carbohydrate levels of 19,611.
PENGARUH PERBANDINGAN BAHAN DENGAN PELARUT DAN LAMA EKSTRAKSI TERHADAP RENDEMEN DAN KARAKTERISTIK EKSTRAK PEWARNA DARI BUAH PANDAN (Pandanus tectorius) Gst Ayu Kd Frety Yudharini; A. A. P. A. Suryawan W; Ni Made Wartini
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 aims of this study were 1) to determine the effect of ratio between material and solvent and time of extraction on the yield and characteristics of pandanus fruit extract dyes, 2) to obtain the best ratio between material and solvent, and time of extraction to produce yield and characteristics of pandanus fruit extract dyes. This study used a randomized block design factorial with 2 factors, namely the first factor was the ratio of material with solvent consisting of three levels 1: 7, 1: 9, and 1:11; the second factor was the extraction time ( 3 hours, 5 hours and 7 hours). The experiments were grouped into 2 groups based on the time of its implementation, in order to obtain 18 experimental units. Variables observed were yield, total carotenoid content, and color intensity. The results showed that the ratio between material and solvent affected the yield, total carotenoid content, the level of redness (a*), and the level of yellowness, but did not affected the level of brightness. The time of extraction affected the total carotenoid content, the level of redness (a*) and the level of yellownes, but did not affected the yield and the level of brightness. The interaction ratio between material and solvent, and time of extraction affected the total caroteno id content, the level of redness (a*), and the level of yellowness, but did not affected the yield, and the level of yellowness. Ratio between material and solvent (1:11), and 5 hours time of extraction was the best treatment to produce fruit extract dyes with yield of 2,60%, total carotenoid content of 15,12%, the level of bringhtness (L*) 1,30%, the level of redness (a*) -0,13, and the level of yellowness (b*) 3,59. Keywords: pandanus fruit, dyes, solvent ratio, time of extraction, carotenoid

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