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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 10 Documents
 1 
Search results for , issue "Vol 5 No 2 (2017): April" : 10 Documents clear
KARAKTERISTIK CUKA DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobroma cacao L.) PADA PERLAKUAN PENAMBAHAN INOKULUM Acetobacter aceti DAN LAMA FERMENTASI Yudisthira Dharma Bhusana Dasa; G.P. Ganda Putra; I.B. Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This aims to this study were to (1) determine the effect of addition inoculum Acetobacter aceti andfermentation period on the characteristics of vinegar fermentation from liquid waste of cocoa beansfermentation, and (2) to determine the accurate of addition innoculum Acetobacter aceti and fermentationperiod which one produces the best characteristic fermentation from liquid waste of cacao beansfermentation. The experiments was designed by a Split Plot design with the addition of inoculumAcetobacter aceti into the main plot consisting of 3 plots 10%. 15%. and 20% (v/v). Fermentation period isa subplots consisting of 6 levels were 0. 5. 10. 15. 20. 25 days. The fermentation period was affectedsignificantly (P <0,01) on levels of acetic acid, alcohol content and total dissolved solids from a liquid pulpvinegar fermentation from liquid waste of cacao beans fermentation, while the addition of inoculumAcetobacter aceti and interaction did not affect (P> 0,05). The best characteristics of fermentation vinegarwas found on the addition of an inoculum of 20% and fermentation period for 25 days with the acetic acidcontent, alcohol content and total of soluble solid were 3.21 (% v/v), 0.00%, and 4.79 oBrix. respectively.
SISTEM DINAMIS KETERSEDIAAN BUAH PISANG DI PROVINSI BALI Ni Putu Indayani; I Ketut Satriawan; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The demand of banana in Bali is very high and exceeds the capability of Balinese or local production and it lead to imported banana supplied from another island in Indonesia. Demand of banana will increase, especially when Hindu’s Ceremonial appearing. The aims of this research was to determine the factor that affected of banana stock, then analyze the stock of banana and compose some alternative of recommendation in order to fulfill the demand of banana in Bali. This research was conducted in Bali Province using dynamics system approach, which simulation years started on 2012 to 2021. The simulation result showed the factors that affected of banana stock in Bali was the production of banana, demand of banana and inter island supply. Further, result showed that the production of banana in Bali wasn’t able to fulfill the demand of banana in Bali. The availability of banana tends to decrease start from the beginning until the end of simulation year. Based on some of simulation scene, the effective and reasonable policy could be develop in order to fulfill the demand of banana is with land expansion from 0,4514 fraction/year to 0,5188 fraction/year, and with enhancement effort of harvest productivity from 47,67 ton/ha to 60 ton/ha.Keywords: system dynamic, availability of banana, Bali Province.
PENGARUH JENIS LEMAK DAN MINYAK NABATI PADA PROSES EKSTRAKSI SISTEM ENFLEURASI TERHADAP KARAKTERISTIK MINYAK ATSIRI BUNGA KAMBOJA CENDANA (Plumeria alba) Sasha Patrisia; Ni Made Wartini; lutfi suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The extraction of enfleurage system is widely used to take volatile compounds in flowers. The purposes of this research were to know the influence of fat and vegetable oil in the extraction process of enfleurage system on sandalwood frangipani flower’s essential oil characteristic, and to determine the best combination of fat and vegetable oil that produced essential oil of sandalwood frangipani flower. This research was a factorial research which used Randomize Block Design with 2 factors. The first factor was the type of fat oil, which consist of butter and margarine. The second factor was the type of vegetable oil, which consist of coconut, palm, corn, and soy oil, so there were 8 combination of experiments. The experiments were done in two replications, resulting 16 units of experiment. The variables observed were rendement of essential oil, density, solubility in alcohol, and aroma preference. The objective data were analyzed by analysis of variance and then continuing by Duncan test. Meanwhile, aroma preference data were analyzed by using Friedman test. The best treatment were determined using effectiveness index test. The result showed that there was a significant influence of fat and vegetable oil on essential oil’s rendement and solubility in alcohol, but there was no significant effect on essential oil’s aroma preference. Combination treatment of butter and corn oil was the best treatment that produced essential oil of sandalwood frangipani flower with rendement, density, and solubility in alcohol was 4.13%, 0.83 g/ml, and 6.5 ml, respectively. The aroma preference of this product was in the range of ‘quite like’ to ‘like’.Keywords: enfleurage, sandalwood frangipani flower, fat oil, vegetable oil, Plumeria alba.
PERTUMBUHAN Lactobacillus casei subsp. rhamnosus PADA MEDIA YANG DISUPLEMENTASI TEPUNG KOLANG-KALING I Nengah Widedianto; Nyoman Semadi Antara; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Sugar palm (Arenga pinnata) is a plant that produces industrial materials. Almost all parts or products of these plants can be utilized and have economic value. One product can by be produced sugar palm is a fruit that can be processed into sugar palm fruit. The components contained in the sugar palm fruit especilly galactomanan, are expected to enhance the growth of the microflora in the digestive tract including lactic acid bacteria (LAB). This study was aimed to determine the concentration of sugar palm fruit flour in stimulating the growth of lactic acid bacteria (Lactobacillus casei subsp. rhamnosus). In vitro experiments conducted in the laboratory with treatment of sugar palm fruit flour with glucose as a control. Medium used was yeast-peptone medium supplemented with 1% glucose, 0% sugar palm fruit flour, 0.5% sugar palm fruit flour, 1% sugar palm fruit flour, 1.5% sugar palm fruit flour, and 2% sugar palm fruit flour. Fermentation was carried out at 37 °C for 9 hours. The results showed that during the fermentation was occured the growth of the bacteria followed by the change of pH and total acids that strengthen the research results. The best concentration of sugar palm fruit flour that the highest stimulating effect on the growth of Lactobacillus casei subsp. rhamnosus was 1.5%. [Keywords]: Sugar palm, sugar palm fruit, Lactobacillus casei.
PENGARUH LAJU ALIRAN UDARA DAN LAMA FERMENTASI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA FERMENTASI Ni Made Mega Suasti Rahayu; G.P. Ganda Putra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Vinegar fermentation is a liquid product which containing of acetic acid, and obtained from ingredients that containing of carbohydrate and alcohol. The aims of this study were to determine the effect of air flow rate and time of fermentation on the characteristics of vinegar fermentation from liquid waste of cocoa beans fermentation, and to determine the best treatment which can produces vinegar fermentation from liquid waste of cocoa beans fermentation. The experiments in this study using a Completely Randomized Design (CRD) with two factors. The first factor is the rate of air flow which consists of three levels: 0.50 vvm ?¹, 1.00 vvm ?¹, and 1.50 vvm ?¹. The second factor is time of fermentation that consists of four levels: 10, 15, 20 and 25 days. The results showed that the treatment of air flow rate and interaction of both treatments was affected significantly (P<0.01) on levels of acetic acid content, total sugar and pH levels, but did not effected (P>0.05) on the alcohol content and total suspended solid. Time of fermentation treatment, showed a significant effect (P <0.05) on level of acetic acid content, but did not effected (P>0.05) on the alcohol content and affected significantly (P<0.01) on sugar content, pH, and total suspended solid of vinegar fermentation from liquid waste of cocoa beans fermentation. The best treatment is by using air flow rate, amount 0.50 vvm ?? and fermentation for 25 days, which can produce vinegar fermentation from liquid waste of cocoa beans fermentation that containing 2.64 % (v/v) of acetic acid, 3.30 of pH, 4.30 ?brix of total suspended solid, 0.29 % (v/v) of total sugars and 0.00 % (v/v) of alcohol content.Key words: vinegar fermentation, the air flow rate, fermentation period
PENGARUH FORMULASI CARBOXYMETHYL CELLULOSE DAN ASAM STEARAT TERHADAP KARAKTERISTIK GEL BIOETANOL Ni Wayan Nadia Martaningsih Sutarsa; Bambang Admadi Harsojuwono; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bioethanol gel is a mixture of bioethanol and gel, so this product is one of the bioenergy products being developed today. This study was conducted to determine the effect of the formulations of carboxymethyl cellulose (CMC) and stearic acid to the characteristics of bioethanol gel. To achieve the objective of this study, the experiment that was designed using a randomized complete design was done on a laboratory scale by the treatments of the proportion of CMC and stearic acid in the formulation. The data obtained were analyzed by analysis of variance and if the treatment affected on the observed variables then continued with Duncan test. Effectivity test of the observed variables was used to obtain the best characteristics of bioethanol product. The test result showed that 1 g of CMC and 2 g of stearic acid produced the best characteristics of bioethanol gel with viscosity of 10 cp, combustion residues of 0.412%, 0.040% ash content, and duration of flaming was 150.5 seconds per 5 g sample. The bioethanol gel had a thermal efficiency value of 59.64% and a calorific value expressed in higher heating value and lower heating value was 3,163.283 cal/g and 2,562.697 cal/g, respectively. Key words: carboxymethyl cellulose , stearic acid, bioethanol gel, bioenergy
Cover dan Daftar Isi Vol. 5 No. 2 April 2017 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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ANALISIS NILAI TAMBAH PENGOLAHAN DAN KELAYAKAN FINANSIAL MINUMAN BUBUK HERBAL BAWANG BERLIAN (Eleutherine americana Merr) Ni Putu Hertika Dewi; I Ketut Satriawan; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of the study is to determine the value added processing and calculate the feasibility of the business of herbal drink diamond powder (Eleutherine Americana Merr). Value added analysis using Hayami method and Financial Feasibility Analysis uses quantitative descriptive analysis using calculations profit and loss, Net Present Value (NPV), Internal Rate of Return (IRR), Net B/C Ratio, Payback Period (PP), and Break Event Point (BEP). The results showed that added value obtained from the processing of diamond onion is Rp. 166.955 / Kg. The business of herbal drink powdered diamond as a whole is profitable with a net profit of Rp. 200.085.601 of year and worth developing. It is based on financial feasibility analysis that is Net Present Value (NPV) of Rp. 391.505.116, Internal Rate of Return (IRR) of 30%, Payback Period (PP) for 1 year 4 months, and Net B / C Ratio of 2,14. Sensitivity analysis indicates that an increase in operational cost of 10% and a 10% revenue decrease does not affect the feasibility of the project. Based on the results of research on the business of herbal drink powder diamond is very feasible to be developed.Keywords: diamond onion, value added, financial feasibility
PENGARUH JENIS MINYAK DAN KONSENTRASI LARUTAN ALGINAT TERHADAP KARAKTERISTIK SABUN CAIR CUCI TANGAN Sang Ayu Sri Eka Oktari; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Percentage used of liquid soap based on the PT. Era Ventura Indonesia from 2014 to 2015 has increased by 8,4% while solid soap by 0,3%. The main components producing soap are oil and base solutions. One component that can be used to improve the soap quality is alginate, which is a natural thickener. The purposes of this research were to know the influence of the type of oil and concentration of alginate solution on the characteristics of liquid handsoap, to find out the best combination type of oil and concentration of alginate solution to obtain liquid handsoap. This research used a factorial randomized block design. The first factor was the type of oil consists of three types, namely: virgin coconut oil, coconut oil and palm oil. The second factor was concentration of alginate solution consist of three levels are : 1%, 2% and 3%. The experiments were grouped into 2 groups to obtain 18 experimental units. The variables observed were viscosity, weight type, high foam, stability foam, water holding capacity, and overall acceptance. The results showed that the interaction between type of oil and concentration of alginate solution had significant effect on viscosity. The type of oil has significant effect on high foam, stability foam, overall acceptance and water holding capacity at 2,3,4 and 5 hours. The type of oil and concentration alginate had no significant effect on the weight type, and water holding capacity at 1 hour. The treatment of palm oil with 1% alginate solution resulted in the best treatment.Keywords: liquid handsoap, type of oil, alginate.
PERTUMBUHAN BAKTERI SALURAN PENCERNAAN PADA MEDIA FERMENTASI REBUNG BAMBU TABAH (Gigantochloa nigrociliata BUZE-KURZ) Putu Agus Nadiarta; Nyoman Semadi Antara; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Shoots of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz) are known containing oligosaccharides as a prebiotic potential and ability to produce short chain fatty acid in fermention by Lactobacillus casei subsp. rhamnosus. In recent study the fecal bacteria was experimented in fermentation of medium supplemented by bamboo shoot powder (TrYP). The aim of this study was to determine the growth of gastrointestinal bacteria (GI bacteria) during process of fermentation. Fermentation was carried out at 37?C in medium of TrYP and GYP as a control medium. The observation was done from initial of fermentation (0 hour) up to 24 hours in interval of 6 hours. The result were GI bacteria (lactic acid bacteria and faecal coliform) growth until 12 hours fermentation in medium TrYP. The lactic acid bacteria was (11,4 ± 1,34) x 109 CFU/ml and the faecal coliform was (1,25 ± 1,13) x 109 CFU/ml. [Keywords]: Gigantochloa nigrociliata, bamboo shoot flour, fermentation, gastrointestinal bacteria.

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