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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 9 Documents
 1 
Search results for , issue "Vol 4 No 4 (2016): Desember" : 9 Documents clear
PENGARUH PENAMBAHAN ETANOL DAN LAMA FERMENTASI LANJUTAN CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA KAKAO Gede Gora Adrista; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aimed to (1) determine the effect of ethanol addition and the fermentation period of pulp liquid by product of cocoa beans fermentation to the characteristics of the cocoa vinegar, and (2) determine the addition of ethanol and fermentation period to produce the characteristic cocoa vinegar of pulp liquid by product of fermentation best cocoa beans. The experiments in this study using a Split Plots design by treatment with the addition of ethanol into the main plot consisted of three plots namely 0%, 2,5% and 5% (v / v). Treatment of fermentation period is a sub plot that consists of 6 levels namely 0, 2, 4, 6, 8, 10 days. Pulp liquid fermentation period which by product of cocoa beansfermentation affect the levels of acetic acid, pH, and total dissolved solids of cocoa vinegar, meanwhile the interaction, period of fermentation and the addition of alcohol in pulp liquid byproduct of fermentation of cocoa beans affect the degree of acidity (pH) of cocoa vinegar. Characteristics of the best cocoa vinegar determined by treatment them with the addition of etanol by 5% and fermentation period for 10 days with high levels of acetic acid, pH, total dissolved solids, alcohol consistency, and total reducing sugar in a row was 2,86 (% w/w) , 3,67%, 5,25% brix, 0%, and 2,47%. Keywords: cocoa vinegar, cocoa, fermentation period, the addition of ethanol
ANALISIS NILAI TAMBAH PENGOLAHAN KOPI ARABIKA KINTAMANI BANGLI I Dewa Gede Yoga Priantara; Sri Mulyani; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Coffee is one of the main commodity than 40 national commodities and is the competitive commodities in Bali. Bangli Regency are the regency with the highest total arabica coffee production in Bali with total production of 2.476,541 tons. Of the four district in Bangli, the district of Kintamani has the highest arabica coffee production amounted to 2.314 tons. The role of government policy in the increased development of plantations not only to increase production but is more geared to increasing value added . The added value gained from the development of processed products are much higher when compared to primary products. This study aims to determine the added value of the processing of arabica coffee in any processed products. This research was conducted in the district of Kintamani, Bangli Regency in March until April 2016. Selected respondent, namely 15 units of processing in the area of Kintamani. The analysis used analysis of the value-added method Hayami of processing Hs coffee, Ose coffee and coffee powder. Advantages of this method is the ease of use and provide comprehensive information for businesses and investors. The results showed that the added value obtained from processing Hs coffee Rp. 9.918 / kg, Ose coffee generated added value Rp. 40.749 / kg and coffee powder obtain added value Rp. 118.057 / kg. Keywords : Arabica coffee, value-added, Hayami method
STRATEGI PENGEMBANGAN USAHA AIR MINUM DALAM KEMASAN (Studi Kasus PT. Govinda Tirta, Nyanglan Bangli) I Wayan Ferry Artha Yoga; Luh Putu Wrasiati; Gusti Putu Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aimed (1) to analyze the internal and external conditions of PT. Govinda Tirta, (2) to develop and recommend business development strategies and (3) to finding the priority strategies ofPT. Govinda Tirta. The analysis of Business Development Strategies used a matrix of Strength, Weakness, Opportunities and Threats (SWOT), supported by the analysis of quantitative uses a matrix of External Factor Evaluation (EFE), Internal Factor Evaluation (IFE), Internal External (IE) and Quantitative Strategic Planning Matrix (QSPM). The results showed that the weighting and rating value of IFE matrix was 3.2 indicated strong positions and EFE Matrix was 3.29 indicated a strong ability. In IE matrix, the strategy that must be done was to grow and develop a strategy, which consists f an intensive strategies (market penetration, market development and product development), andintegrative strategies (backward integration, forward integration and horizontal integration). There were8 alternative strategies that can be structured to develop businesses of PT. Govinda Tirta. The highest Total Atractive Score value of alternative strategies was promoting with IT based. Keywords: Business Development Strategies, Bottled Water, PT. Govinda Tirta, SWOT, QSPM
Cover dan Daftar Isi Vol. 4 No. 4 Desember 2016 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DI BALI TANGI SPA Gede Windu Wirajaya; Luh Putu Wrasiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to know about the primary attributes at Bali Tangi Spa to get the customer satisfaction, to know the grade of customer satisfaction on product at Bali Tangi Spa, and to choose which attributes should be the priority to be improved by the company to achieve the customer satisfaction. The study was conducted at Bali Tangi Spa. The sample was 110 respondents used purposive sampling method. The data collected by distributed questionnaires and directly to respondents. This study using the Importance Performance Analysis (IPA) method. The result showed that the highest grade of customer satisfaction was Bali Tangi Spa have many variant of product with the compatibility level of 144,94%. The lowest of grade customer satisfaction was the price of product is relevant with the compatibility level of 84,34%. The attributes that must have priority was the price of product is relevant and the availability of the product that compatible for the customer. Keywords: customer satisfaction, Importance Performance Analysis, Spa, Bali Tangi Spa.
PENENTUAN SUHU DAN SUMBER KARBON TERBAIK PADA PERTUMBUHAN ISOLAT SBJ8 DALAM BIODESULFURISASI DIBENZOTIOFENA Gde Agung Bagus Surya Adnyana; Ida Bagus Wayan Gunam; A. A. Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The determined of these research were to knowing optimal of temperature and carbon source of biodesulfurization isolate SBJ8. Isolate growth at Medium MSSF-TD with concentration of 200 ppm DBT in tetradecane which tested various temperature 37?C, 41?C, 45?C. The next step was to determine the best carbon source using glucose, sucrose and citric acid. The result of experiment showed isolate SBJ8 temprature at 37?C and pH 7 with carbon source glucose. In condition SBJ8 could growth (OD660) from 0,765, and 0,411 with DBT degradation rate in tetradecane each 76,7%, and 63,4%. Keyword: biodesulfurization, SBJ8, dibenzothiophene, tetradecane.
PEMANFAATAN AMPAS PADAT BREM CAIR MENJADI GULA CAIR Ida Ayu Sinta Citra Pertiwi; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
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 comparison between brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis of the characteristics of liquid sugar produced, 2) determining the ratio of brem dregs flour with a solution of hydrochloric acid (HCl) and long hydrolysis to produce the characteristic of best sugar liquid. This experiment was factorial experiment using a randomized block design (RAK) with two factors. The first factor is the ratio between Brem dregs flour with a solution of hydrochloric acid (HCl) 0,75% consists of three levels, namely; 1:4, 1:6 and 1:8. The second factor is the length of hydrolysis which consists of three levels ie; 10 minutes, 20 minutes and 30 minutes. Thus obtained 9 treatment combinations were grouped into two, based on the execution time so that obtained 18 experimental units. The variables analyzed were the starch content, ash content, reducing sugar, yield and total dissolved solids. Objective data were analyzed by analysis of variance followed by Duncan test.The results showed that the brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis significant effect on the starch content, reducing sugar, yield and total dissolved solids, while the ash content not significant. Interactions between treatment comparisons brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis very significant effect on the starch content, reducing sugar, yield and total dissolved solids. Handling of comparison among brem dregs flour with a solution of hydrochloric acid (HCl) 1:4 and hydrolysis for 30 minutes will produce liquid sugar product with the best quality in accordance with SNI 01-2891-1992 about liquid sugar syrup composition based on the value of reduction sugar namely ash content <1% in accordance with the SNI, reduction sugar 33,89 mg/l, yield 167,77% and total dissolved solids 49% brix except the starch content of 1,20%. Keywords : acid hydrolysis, brem dregs, hydrochloric acid, liquid sugar
ANALISIS EKONOMI DAN PENANGANAN PASCAPANEN PADA JALUR DISTRIBUSI SELADA (Lactuca sativaL) DARI DESA CANDIKUNING, KECAMATAN BATURITI SAMPAI KOTA DENPASAR Ni Putu Rima Yanti; I. G. A. Lani Triani; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the line distribution lettuce, post-harvest handling during distribution, calculating the percentage loss of postharvest lettuce, knowing the difference of marketing margin and profit margins in line distribution. The study was conducted between February and April 2016 using a sampling technique purposive, randomand snowball sampling. There are 5 line distribution of the Candikuning Village, Baturiti to Denpasar which line I farmer - retailer traditional markets - consumer, line II offarmers - the mediator - the market traders - the consumer, line III farmers - wholesalers - retailers - supermarkets retailers - consumers, line IV farmers - the market traders - a traditional marketretailers - consumers, line V farmers - the mediator - the consumer. Post-harvest handling at the farm level consists of harvesting, sorting, packing, weighing, transporting. Post-harvest handling at the level of collectors consist of transporting, grading, weighing, storage. Postharvest handling on the market traders consists of the transportation, weighing, display. Post-harvest handling at the retail level consists of washing, packaging, weighing, storage, display. Lost post-harvest at the farm level of 12.14%, the level of collectors 2.15%, market traders level of 1.53%, and at the retail level of 3.03%. Marketing and highest profit margin was to Rp 6.000/kg and Rp 3.784/kg which was in the distribution line III, marketing and profit margins as low as Rp 1.666/kg and Rp 1.171/kg was in the distribution line V. Farm gate priceis highest on the line V was 92% of farm gate price the lowest for the line III was 77%. Keyword: line distribution, lettuce, postharvest, economic analysis.
PENGARUH pH AWAL MEDIA DAN LAMA FERMENTASI TERHADAP PRODUKSI KALSIUM SITRAT DARI LIMBAH BREM DENGAN MENGGUNAKAN Aspergillus niger ATCC 16404 I Wayan Adi Wagestu; Nyoman Semadi Antara; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Brem waste has sugar content of 12% and its starch content is 10.8%. Components contained in the brem waste are expected to be able to be used to produce Ca-citrate The purpose of this research was to find out the media’s initial pH effect and fermentation time on Ca-citrate production from brem waste by using Aspergillus niger ATCC 16404. The research was an experimental research using the randomized block design with the factorial experimentpattern that consists of two factors. The first factor was the media’s initial pH (3, 4, 5, and 6), and the second factor was the fermentation time (3, 5, and 7 days). The result showed that theinitial pH of medium fermentation affected the medium pH after fermentation and production of Ca-citrate, but it didn’t influence the total soluble solid of medium fermentation.Fermentation time influenced Ca-citrate production, final pH, and total soluble solid of fermentation medium. The fermentation with media’s initial pH of 5 and the fermentation for5 days was the best combination treatments to produce Ca-citrate which the production levelwas 5,35 ± 0,06 g/L. [Keywords]: Aspergillus niger ATCC 16404, brem waste flour, pH, fermentation time, Cacitrate

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