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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 13 Documents
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Search results for , issue "Vol 5 No 1 (2017): Maret" : 13 Documents clear
APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) DALAM DISTRIBUSI KUBIS (Brassica oleraceae var. capitata) DARI PETANI DI KECAMATAN PETANG KE PENGECER. I Gede Budiastra; I.G.A Lani Triani; Amna Hartiati
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 research was to determine the number of distribution channels cabbage (Brassicaoleracea Var Capitata) of farmers to retailers in Petang district, knowing the type of distribution channels andpostharvest handling of cabbage from farmers to retailers in Petang district, knowing the impact of postharvest lossesand the value of the damage of farmers to retailers Petang district. The method used in this research is survey methodwith the application of the Commodity Systems Assessment Method in the form of questionnaires distributed tofarmers, collectors, wholesalers, suppliers and retailers of cabbage. In the distribution of cabbage, there are four lines,namely, lanes 1 farmers ? retailers, lane II farmers ? collectors ? retailers, lane III farmers ? collectors ?wholesalers ? retailers, lines IV farmers ? collectors ? wholesalers ? suppliers ? supermarkets. Post-harvesthandling at the farm level include harvesting, sorting and cleaning, packaging and transportation. Post-harvest handlingat the level of collectors, and wholesalers include weighing, sorting, and transporting, postharvest handling at the retaillevel covering inspection, packaging, and display, postharvest handling at the level of suppliers includes weighing,sorting, packaging and transportation, postharvest handling level includes supermarkets weighing, inspection, anddisplay. Impact on cabbage postharvest losses at the farm level, namely the significant harvest reached 7.57%, at thelevel of the collectors in the transport process is insignificant reached 2.68%, at the level of big traders are notsignificant when transporting reached 3.8%, at the retail level in sorting no significant sidak reached 2.38%, in thesorting supplier significant level of 11.8%. Keyword : CSAM, distribution channels, postharvest , cabbage.
Cover dan Daftar Isi Vol. 5 No. 1 Maret 2017 Admin JRMA
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

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Pengaruh Konsentrasi Larutan Natrium Klorida (NaCl) Sebagai Bahan Perendam Terhadap Krakteristik Mutu Pati Ubi Talas (Calocasia esculenta L. Schott) Kadek Dodik Adi Permana; Amna Hartiati; Bambang Admadi H
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

This study aims to 1) the effect of the concentration of sodium chloride (NaCl) as the shredded material to the quality characteristics of potato starch taro 2) determine the concentration of sodium chloride (NaCl) producing quality potato starch taro best quality. This study uses a completely randomized design by treatment with a solution of sodium chloride (NaCl), namely: 2.5%; 5%; 7.5%; 10%; 12.5%; 15% with the addition of water and a comparison of taro yams are: 4 : 1 is repeated 3 times in order to get 18 experimental units. Variables observed were yield, water content, starch content, oxalate content, and multiple comparison test colors. Determining the best treatment is done by testing the effectiveness index. The concentration of sodium chloride (NaCl) very significant effect on the quality characteristics of potato starch on yield, starch content, oxalate content and multiple comparison test color (whiteness), while the quality characteristics taro potato starch does not significantly affect water levels. Starch by treatment with 15% NaCl solution is a treatment that has the best quality starch characteristics, namely, having a yield of 20.22% and a multiple comparison test color of 2.30% (equal whiteness of tapioca flour), water content 7.73% , the starch content of 67.49% and 37,90% oxalate content. Keywords: sodium chloride (NaCl) , starch, taro potato (Calocasia esculenta L. Schott).
AKTIVITAS BIODESULFURISASI DIBENZOTIOFENA DALAM MODEL MINYAK TETRADEKANA PADA RASIO MINYAK AIR DAN KONSENTRASI RESTING SEL ISOLAT BAKTERI SBJ8 I Gede Krisna Putra Pratama; Ida Bagus Wayan Gunam; G.P. Ganda Putra
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

This study aims to determine the best ratio of oil / water and concentration of resting cells and determine the time course of resting cells bacteria isolates SBJ8 to be known the biodesulfurization capability in two-phase media using media mineral salt sulfur free-tetradecane(MSSF-TD). Oil/water ratio used in this study is 1 : 1 , 1 : 2 and 1 : 4 in combination with cell concentration by OD66010, 20, and 30. The study was conducted using 200 mg · l–1dibenzothiophene as a source of sulfur dissolved in tetradecane as a model of petroleum (oil phase). Isolates were incubated for 24 hours at 37°C and the residue analyzed by gass cromathography mass selective (GC-MS). Testing the degradation of resting cells is accomplished by two replications. The results showed that the ratio of oil water 1 : 4 by and cellconcentration OD66030 shows the results of the highest degradation of 84.84% and the time course of 24 hours resting cells show degradation rate dibenzothiophene up to 81.84%. Keywords : Biodesulfurization, dibenzothiophene, tetradecane, resting cells
ANALISIS RANTAI NILAI PADA UMKM SUSU KEDELAI DI KOTA DENPASAR Alexander Samuel P.T; A.A.P. Agung Suryawan Wiranatha; Cokorda Anom Bayu Sadyasmara
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 study, entitled "Value Chain Analysis on the SME of Soybean Milk in Denpasar"aimed: (1) to analyze the value-added processing and value-added marketing on a small industrialprocessing of regular soybean milk (imported soybean) and the edamame soybean in Denpasar Cityarea; (2) To analyze the marketing distribution channels of soybean milk products in Denpasar; and(3) to determine the soybean milk marketing distribution channels that generate the highest addedvalue. This research used Added Value Analysis (Hayami et al., 1987) to calculate the value addedin the processing and marketing in the process of soy milk products that use raw materials ofedamame soybeans and regular soybean (imported material).The results of the research concluded that the value-added processing on edamame soy milkproducts was Rp. 72.810.04 / kg (41,87%) and the value-added marketing process was Rp. 2.310.41/ bottle (33,01%) on manufacturers that sell products directly to consumers, amounting to Rp.310,41 / bottle (6,21%) at a manufacturers that sell their products to wholesalers and retailers forRp.1.805 / bottle (25,79%) on the wholesaler, and Rp. 1.820 / bottle (20,22%) at a retailer that isused by the wholesaler, Rp. 1.750 / bottle (25%) at a retailer by manufacturers, for soy milkproducts of regular soybean (imported), the value-added processing process Rp. 41.091,25 / kg(50,53%) and added value marketing process Rp. 1.870,38 / bottle (34,01%) on manufacturers thatsell their products directly to consumers at Rp. 870,38 / bottle (19,34%) at a manufacturers that selltheir products to wholesalers and retailers, Rp. 2.160 / bottle (33,23%) on the wholesaler, Rp. 960 /bottle (12,8%) on a retailer used by wholesalers, amounting to Rp. 980 / bottle (16,33%) on the tworetailers that are used by the manufacturers.Marketing distribution channels of soy milk products in Denpasar either edamame soybeanor usual soybean (imported) used the following channels: (1a) Manufacturer --Wholesaler - retailers- consumers; (1b) Manufacturer - Wholesaler - Consumers; (2) Manufacturer - Retailer - Consumer;and (3) Manufacturer - Consumer. Keywords: Soybean Milk, Added Value Analysis, Distribution Channels
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 PENAMBAHAN KALSIUM ASETAT (Ca(CH3COO)2) DAN BIOETANOL TERHADAP KARAKTERISTIK BIOETANOL GEL Arnita Adriani Purba; Bambang Admadi; 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

This study aims to 1) knowing the effect of calcium acetate and ethanol to the characteristics of bioethanol gel, 2) knowing the adding of calcium acetate and ethanol which gives the best characteristics of bioethanol gel. This study uses a randomized block design factorial design. The first factor is the addition of calcium acetate which consists of four levels: 15 grams, 20 grams, 25 grams, 30 grams and the second factor is bioethanol, which consists of three levels: 75 grams, 85 grams and 95 grams. Variables observed were how long it lasts, viscosity, calorific value, thermal efficiency, the percentage of combustion residue, ash content. The addition of calcium acetate and ethanol concentration and their interactions very significant effect on the characteristics of bioethanol gel. Bioethanol gel with the addition of calcium asetate 20 grams and bioethanol 85 grams of bioethanol with the best treatment that has long lit 3,380 s / g, viscosity 6200 cPa.s, calorific value 4610,596 kJ/kg, the thermal efficiency of 0.47, the percentage of combustion residues 0269%, and % ash content 0.0892. The keyword : calcium asetate, bioethanol, bioethanol gel.
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.
PENGARUH PENAMBAHAN NaNO3 DAN K2HPO4 PADA MEDIA BG-11 TERHADAP KONSENTRASI BIOMASSA DAN KLOROFIL Tetraselmis chuii I Gusti Ayu Putu Agung Puspita Swandewi; A. A. Made Dewi Anggreni; Bambang Admadi H
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 aims of this study were to know the effect of addition of NaNO3 and K2HPO4 on BG-11 medium on biomass and chlorophyll concentration of Tetraselmis chuii and to fine out the best concentration of NaNO3 and K2HPO4 on BG-11 medium to produce highest biomass and chlorophyll concentration of Tetraselmis chuii. This study used a factorial randomized block design.The first factor was NaNO3consists of three levels i.e. 0.5, 1.5 and 2.5 g/l. The second factor wasK2HPO4consists of three levels i.e. 0.020, 0.035 and 0.050 g/l. The experiments were grouped into 2 groups based on the time of culturitation, in order to obtain 18 experimental units. Data were analyzed by analysis of variance and if the treatment significantly affected the parameter followed by Duncan test. The result showed that addition of NaNO3 and K2HPO4had very significant effect on the concentration of biomass and chlorophyll content of Tetraselmis chuii. The addition of NaNO31.5 g/l and K2HPO40.035 g/l was produce the highest of biomass and chlorophyll concentration of 3.3 x 106cells/ml and 10.17 mg/g, respectively. Keywords : biomass, chlorophyll, K2HPO4, NaNO3, Tetraselmis chuii.
Pengaruh Konsentrasi Substrat Tepung Limbah Brem dan Lama Fermentasi Terhadap Produksi Kalsium Sitrat dengan Menggunakan Aspergillus niger ATCC 16404. Gusti Putu Agus Darmataba; Nyoman Semadi Antara; G.P. Ganda Putra
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

Dregs brem is a waste of manufacture brem, from basic materials are made to be brem, only about 75% has managed to become brem while the remaining 25% to waste, brem waste still contains 10% sugar and starch by 12%. This research was done to determine the effects of substrate concentration and fermentation time on the production of calcium citrate from waste brem by using Aspergillus niger. The research was experimental research, using a randomized block design factorial design, consisting of two factors. The first factor is the substrate concentration (25%, 30% and 35%), the second factor was the fermentation time (3, 5, and 7 days). The results showed that the concentrations of substrate and fermentation time very significant effect on the level of calcium citrate, total soluble solids and acidity (pH). The interaction of both treatment effect was not significant on the level of calcium citrate, total soluble solids and acidity (pH) fermented flour waste brem using Aspergillus niger. The average value is highest Ca-citrate in the treatment of substrate concentration of 30% amounting to 4.38 g/L and fermentation time 5 days amounted to 4.76 g/L. [Keywords]: Aspergillus niger, flour waste Brem, substrate concentration, time of fermentation, calcium citrate

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