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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 15 Documents
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Search results for , issue "Vol 4 No 3 (2016): September" : 15 Documents clear
Pengujian Bakteri Potensial Pendegradasi Dibenzothiophene (DBT) yang diisolasi dari Tanah yang Terkontaminasi Minyak Bumi di Samboja Bimby Issassam; Ida Bagus Wayan Gunam; 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

This study aims to determine the dibenzothiophene (DBT) degradation level of four potential sulfur aromatic degrading bacteria. Biodesulfurization activity test was done by using twophase system. First was water phase which used mineral salt sulfur free (MSSF) medium and the second phase was oil phase which use 200 ppm DBT in n-tetradecane. Isolates were incubated for 96 hours at 37oC and the DBT residu oil phase was analyzed using Gas Chromatography. The experiment was repeated twice. This isolate wa able to degrade DBT in level of 80,82% after 96 hours incubation. The growth of the bacteria in water phase reached OD6601,169. Keywords: Dibenzothipohene, Biodesulfurization, Bacteria Potential, SBJ 8
ANALISIS FAKTOR-FAKTOR BAURAN PEMASARAN YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN KONSUMEN SATE LILIT IKAN PADA WARUNG LESEHAN MERTA SARI PESINGGAHAN, KLUNGKUNG Ni Putu Ita Purnamayanti; Amna Hartiati; I Ketut Satriawan
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

This study aims to determine the factors that influence consumer purchase decisions satay fish and determine variables representing each dominant factor in influencing the purchasing decision in Lesehan Warung Merta Sari, Pesinggahan, Klungkung. Data collection techniques in this study conducted by distributing questionnaires to 150 respondents. Data were analyzed using factor analysis method. The results obtained showed that the number of factors that are formed there are 5 factors. First factor were formed by seven variables with eigenvalue of 6.718. Second factor were formed by six variable with eigenvalue of 4.706. Third factor were formed by five variables with eigenvalue of 3.832. Fourth factor were formed of four variables with eigenvalue of 3.285. Fifth factor were formed of two variableswith eigenvalue of 1.639. Keywords: factor analysis, marketing, purchasing decisions of consumers, sate lilit
PENGARUH PERBEDAAN SUHU DAN SUMBER KARBON PADA PERTUMBUHAN Pseudomonas sp. STRAIN LSU20 DALAM MENDESULFURISASI DIBENZOTIOFENA Muhammad Iqbal; Ida Bagus Wayan Gunam; I Wayan Arnata
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

Desulfuriztion of crude oil to be low sulfur fuel content is a main concern by all researcher. Pseudomonas sp. strain LSU20 known as one of bacteria which could degrade dibenzothiphene(DBT) on n-tetradecane (TD) oil model. Temperature Growth condition of this bacteria wasexperimented at 37ºC and 45ºC. Some carbon sources were also tried in this experiment, such asglucose, sucrose, and citric acid. Using glucose as source of carbon and temperature growth condition at 37ºC, the bacteria could degrade 67% (DBT) in TD after 96 hours of incubation. In this condition the bacteria growth could reach OD660nmup to 0,978. Key: LSU20, dibenzothiophene, n-tetradecane, biodesulfurization.
PENGARUH UMUR PANEN DAN TINGKAT MASERASI TERHADAP KANDUNGAN KURKUMIN DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KUNYIT (Curcuma domestica Val.) Putu Julyantika Nica Dewi; Amna Hartiati; Sri Mulyani
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

This study aims to determine the effect of age harvest and maceration levels on curcumin content and antioxidant activity of turmeric extract, and determine the age of harvest and maceration on antioxidant activity. This study use a randomized complete block design (RCBD) with two factor, the first factor consists of three ages of harvest (9, 10, and 11) months, and the second factor consists of three levels of maceration (1, 2, and 3) times, treatments are grouped into two based on the time of execution. The variables measured are: curcumin, the yield of the extract, the antioxidant capacity with DPPH method, and total phenolic. The results showed that age of harvest did not significantly affect the curcumin content. Age of harvest and maceration levels significantly affect the yield of turmeric extract. Age of harvest and maceration levels also did not significantly affect to the antioxidant capacity and total phenolic of turmeric extract. Age of harvest to produce the highest yield of turmeric extract is age of harvest 11 months with yield 23,63%, antioxidant capacity 6,60 (mg GAEAC / 100 g sample) and total phenolic 24,03 (mg GAE / 100 g sample). Maceration level to produce the highest yield of turmeric extract is 3 times maceration with yield 26,45%, antioxidant capacity 6,83 (mg GAEAC / 100 g sample) and total phenolic 23,92 (mg GAE / 100 g sample). Keywords: turmeric, age harvest, level of maceration, curcumin, antioxidant activity
PENGARUH PENAMBAHAN INOKULUM Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobrama cacao L.) Anak Agung Sagung Inten Mahasari Putri; G.P. Ganda Putra; I Wayan Arnata
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

This aims to this study was to (1) determine the effect of addition inoculum Saccharomyces cerevisiae and fermentation period on the characteristics of vinegar fermentation from liquid waste of cacao beans fermentation, and (2) to determine the accurate of addition innoculum Saccharomyces cerevisiae and fermentation period which one produces the best characteristic fermentation from liquid waste of cacao beans fermentation. The experiments was designed by a Split Plot design with the addition of inoculum Saccharomyces cerevisiae (S) into the main plot consisting of 3 plots 10%, 15%, and 20% (v/v). Fermentation period (H) is a subplots consisting of 6 levels were 0, 5, 10, 15, 20, 25 days. The fermentation period was affected significantly (P <0,01) on levels of acetic acid, total acid, alcohol content, total sugar and total dissolved solids from a liquid pulp vinegar fermentation from liquid waste of cacao beans fermentation, while the addition of inoculum Saccharomyces cerevisiaeand interaction did not affect (P> 0,05). The best characteristics of fermentation vinegar was found on the addition of an inoculum of 10% and fermentation period for 25 days with the, acetic acid content, total of acid, alcohol content, total sugar and total of soluble solid were 2,86 (% v/v), 1,16 meq NaOH / g, 0,00%, 1,29%, dan 6,02 oBrix, respectively. Keyword : vinegar fermentation, cacao, watery sweating, fermentation period, additional of inoculum.
PENGARUH KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI TERHADAP RENDEMEN DAN KADAR KLOROFIL PRODUK ENKAPSULASI EKSTRAK SELADA LAUT (Ulva lactuca L) Ni Nyoman Desi Trisna Dewi; Luh Putu Wrasiati; Gusti Putu Ganda Putra
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

This research were aimed to 1) investigate the effect of ethanol concentration and temperature of maceration to rendement and chlorophyll content of sea lettuce extract powder, 2)investigate how the effect of ethanol concentration and temperature of maceration to rendement and chlorophyll content of sea lettuce extract powder. This experiment used randomized block design with 2 factors. The first factor was the ethanol concentration consists of 3 levels namely 70%, 80% and 90%. The second factor temperature of maceration consists of 4 levels namely 30 ± 2oC, 45± 2oC, 60 ± 2oC and 75 ± 2oC. Variables observed were rendement, chlorophyll acontent, chlorophyll b content and total chlorophyll content. The result showed that ethanol concentration and temperature of maceration had high significantly effect on chlorophyll acontent, while did not affect on rendement. Interaction between ethanol concentration and temperature of maceration had high significantly effect on chlorophyll b content and total chlorophyll content. Ethanol concentration 90% with temperature of maceration 45 ± 2oC had the highest characteristic of sea lettuce extract powder at 27,08 % rendement, 97,07 ppm chlorophyll a content, 246,53 ppm chlorophyll b content and 306,28 ppm total chlorophyll content Keywords : encapsulation, sea lettuce, ethanol concentration, temperature of maceration, Ulva lactuca L
PENGARUH KONSENTRASI NaCl DAN RASIO AIR DENGAN BAHAN TERHADAP KARAKTERISTIK MUTU PATI UBI GADUNG (Dioscorea hispida Dennst) Ni Luh Desi Rastiyati; Amna Hartiati; Bambang Admadi
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

This study aims to 1) know the effect of NaCl concentration and the ratio of water to thematerial of the quality characteristics of potato tuber gadung, 2) knowing the quality characteristicsof best potato tuber gadung made from the effect of NaCl concentration and the ratio of water tomaterial. This study uses a randomized block design factorial design. The first factor is the soakingusing NaCl solution that consists of three levels: NaCl 0%, NaCl 5%, NaCl 10% and the secondfactor is ratio of water and tuber gadung peel which consists of 3 levels: 2: 1, 4: 1, 6 : 1,. Eachtreatment was divided into two by the time of implementation. Variables observed were yield, ashcontent, moisture content, starch content, amylose content, amylopectin content and multiplecomparison test colors. Determining the best treatment is done by testing the effectiveness index.The effect of NaCl concentration and the ratio of water to material and their interactions verysignificant effect on the quality characteristics of starch tuber on the yield and comparison pluralcolor test (Degrees white), while the quality characteristics of starch tuber gadung not significantlyaffect the ash content, moisture content, starch content, levels of amylose and amylopectin content.Starch with soaking treatment in 10% NaCl solution and ratio of water and tuber gadung 6: 1 withthe quality characteristics of the best gadung starch tuber is, has a yield of 17.17% and acomparison plural color test 4.95% (equal whiteness of R), levels ash 0.18%, the water content of5.46%, 45,91% starch content, amylose content was 0.17% and 45,74% amylopectin content Keywords: NaCl, ratio water, starch, tuber gadung.
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
PENGENDALIAN KUALITAS ATRIBUT KEMASAN MENGGUNAKAN METODE FAILURE MODE EFFECT ANALYSIS (FMEA)PADA PROSES PRODUKSI AIR MINUM DALAM KEMASAN Ni Wayan Anik Satria Dewi; Sri Mulyani; I Wayan Arnata
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 purpose of study: 1. determine the types of defects in the product packaging plastic cups 240 ml, 2. determine the factors that cause defectsin the product, 3. formulated alternative improvements to reduce the defect rate of the product. Research carried out by carrying out preliminary studies and literature, collection of data and then processed and analyzed. Data processing is done using: histogram, p-chart, fishbone diagram and Method Failure Mode Effect Analysis (FMEA). The data are analyzed to derive the value of the Risk Priority Number (RPN) to provide the highest proposed improvement alternative. The results showed that the types of defects are: leaking cup defects, dents glass defects, labeling defect, amount of volume defect and defect content of the product and disability amount to an average of product defects 3.53% of the total production per month. Factors that cause disabilityif sorted by degree are: human, packaging materials, environment, methods, and machinery. Once the causes of defects is controlled decrease the number of defects with an average value of 2.4%of total production per month. Recommendations for improvement are given is to control all the processes in the packaging division, especially the checking process, because the checking process has the highest RPN value with a value of 576 Keywords: Quality, Defect, Statistical Quality Control, FMEA
PENGARUH LAMA PERENDAMAN DAN PEREBUSAN TERHADAP RESIDU INSEKTISIDA BERBAHAN AKTIF KLORPIRIFOS DAN NILAI NUTRISI KACANG PANJANG (Vigna sinensis) R. Ag. Ay. Ag. Bayu Chandraliawathy; I. G. A. Lani Triani; Nyoman Semadi Antara
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 the research were to determine the effect of soaking and boiling time on the chlorpyrifos residu level and the nutrition value, especially Vitamin C and crude fiber of long bean (Vigna sinensis). The other objective of the research was to find out the right soaking and boiling time to reduce chlorpyrifos residu and produce the good nutrition of long bean. The randomized block design was used in the experiment which the factorial pattern of the experiment was done with two factors, namely soaking time and boiling time. The result showed that the interaction treatment of soaking and boiling time influenced the chlorpyrifos residu and the nutrition value of long bean. The soaking time for 10 minutes and boiling time for 5 minutes could decrease the level of chlorpyrifos to 0,0427 ppm from 0,2364 ppm of fresh long bean. The vitamin C and crude fiber content of the long bean were 41,72 mg/g and 1,55% respectively. The color, texture, and the taste of the long bean were dark green, soft, and the panelist were still like the product. Keywords: chlorpyrifos residu, long beans, soaking, boiling, vitamin C, and crude fiber.

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