cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Gusti Ayu Lani Triani
Contact Email
lanitriani@unud.ac.id
Phone
+628124698714
Journal Mail Official
jrma@unud.ac.id
Editorial Address
PS. TIP FTP UNUD Kampus Bukit Jimbaran Bali Indonesia
Location
Kota denpasar,
Bali
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 13 Documents
 1   2 
Search results for , issue "Vol 5 No 3 (2017): September" : 13 Documents clear
PENGARUH JENIS PELARUT DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK EKSTRAK PADA BUAH KELUBI (Eliodoxa conferta) Victory Sandy Atisanto; Sri Mulyani; I Gst. Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.974 KB)

Abstract

The purposeS of this study was (1) to determine the effect of solvent and drying temperature on the characteristics of kelubi fruit extract, (2) to obtain the solvent and the drying temperature to produce the kelubi fruit extract with the best characteristics. The experiment used a randomized block design with two factors. The first factor was of drying temperature of 55°C, 60°C, and 65°C. The second factor was ethanol and ethyl acetate solvent concentration. The results showed the best treatment was ethanol solvent and temperature 55 ° C with the extract characteristics: average yield 48,91%, water content 13,53%, vitamin C 99,73 mg/100g , total phenolic 567.33 mg GAE/100g, , pH 2.34, and total acid 199.62 mg/100g.Key words: drying temperature, ethanol, ethyl acetate, kelubi, extract
PENGARUH BLENDING KOPI ROBUSTA DAN ARABIKA TERHADAP KUALITAS SEDUHAN KOPI Ni Nyoman Suwarmini; Sri Mulyani; I.G. Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.032 KB)

Abstract

This study aims to determine the effect of blending of robusta and arabica coffee on the quality of brewed coffee and determine the blending ratio that produces the best coffee brew. This study used a Completely Randomized Design (RAL) with six treatments of blending ratio of robusta and arabica coffee (0: 100; 20:80; 40:60; 60:40; 80:20; and 100: 0)%. Data were analyzed variance and if there was effect of treatment on observed variables followed by Ducan test. The results showed that blending treatment had a very significant effect on pH, caffeine, juice, and holistic acceptance of coffee (overalls). Based on the holistic favorite level of coffee, the best treatment is obtained from blending arabica : robusta coffee ratio (100: 0; 80:20; 60:40 and 40: 60)%, yielding coffee brewed with pH 5.26-5, 01, the kadar sari content 25,67 - 24,94%, caffeine content 2,16 - 1,50% Keywords: blending, robusta coffee, arabica coffee and brewed coffee
SISTEM DINAMIK KETERSEDIAAN KEDELAI DALAM RANGKA SWASEMBADA PANGAN DI PROVINSI BALI Ni Made Linda Krisdayanti; I K. Satriawan; I W.G. Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.701 KB)

Abstract

The objectives of this research were to determine the factors that affect the availability of soybean, to arrange modelling system dynamic of soybean availability, to calculate the availability of soybean in an effort to achieve food self-sufficiency, to arrange alternative recommendation of plausible scenario to fulfil the food self-sufficiency of soybean in Bali. This research were conducted in Bali on March to June 2017. The step of this research were determine the location of research, identification the problem and purpose, conceptualization of system, formulation of model, verification and validation of model, simulation with scenario and arrange alternative of recommendation. The factors that influence of availability of soybean in Bali such as the area of planting, harvested area, the production of soybean, inter island trading, harvested productivity, area productivity, intensification of technology, ekstensification rate, land conversion rate, population growth, migration net, requirement of tempe and tofu industry, requirement of soybean milk industry, requirement of soybean snack. Dynamic model of availability soybean that had simulation with few scenarios was increased of soybean production with improvement efforts of the area of planting and increased of productivity in intensification technology effort. Availability of soybean in Bali was decreased of productivity, the are of planting, harvested area, and productivity.. Alternative recommendation of subtlety scenario to fulfill the requirement of soybean in Bali which were expected to be applied with empowerment area scenario was 15% every year and the soybean’s area of planting, and increased productivity with effort intensification from 1,35 ton/ha become 2,94 ton/ha.Key words: system dynamic, availabilit y of soybean, simulation, Bali
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (341.864 KB)

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.
PENGARUH PERSENTASE PENGAMBILAN VOLUME DISTILAT CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA FERMENTASI I Dewa Putu Rega Elyana; G.P. Ganda Putra; I.B. Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (438.89 KB)

Abstract

The by-product of fermented cocoa seeds could be fermented into cocoa vinegar. However, the product requires to be distilled to be purified. In this study, an experiment was conducted to determine the percentage in taking the best distillate to produce the best characteristics of cacao vinegar. The percentage was started from 30, 50, 70, and 90% (v/v). The best treatment was determined according to the total acids, acetic acid, total sugars, total soluble solids and pH and distillation time. The result showed that taking distillate volume affected the total acid, acetic acid, and distillation time, and did not affect the total soluble solids, total sugar and pH value. The best distillate preparation of distillate process of cacao vinegar was volume 90% (v/v) with total acid of 0,25 meq NaOH/g, 1,51% acetic acid, pH 2,96, total sugar 0,079%, total soluble solids 1,13oBrix, with a distillation time of 120,25 minutes.Keywords: cocoa, distillation, volume percentage, fermented vinegar
KARAKTERISTIK BIOPLASTIK ALGINAT DARI RUMPUT LAUT Ulva lactuca (TINJAUAN SUHU DAN LAMA GELATINISASI) Ni Luh Gede Sari Dewi; Bambang Admadi; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (539.169 KB)

Abstract

The objectives of the research were to know the effect of temperature and duration of gelatinization against bioplastic characteristic of seaweed Ulvalactuca, also to know the appropriate level off temperature and duration of gelatinization to produce good characteristic of bioplastic Ulvalactuca. This study used a randomized block group factorial design. The first factor is temperature of gelatinization which tried were 60 ± °C, 70 ± °C, and 80 ± °C. The second factor of gelatinization duration consists of 3 levels ie 5, 10, and 15 minutes bath Experiment performed hearts 2 Group that sotamed 18 Unit experiment variable. Observed variables of biodegradability, bioplastic thickness, volume bioplastic development, water vapor absorption, and transformation of air vapor / vapor water permeability (WVP). The results showed that the temperature and duration of gelatinization and its interaction did not have a real effect on air absorption and air vaporization transformation, but the temperature of gelatinization had an effect on the thickness, the bioplastic development volume and the biodegradation strength The gelatinization temperature of 80 1 ° C and 5 Minutes gelatinization time alginate bioplastic From seaweed Ulva lactuca Best with characteristics: The presenase of mass reduction as much as 0,37 %, water vapor transformation with mass increase about 0,0182 g / cm², thickness 0,050 mm, bioplastic volume development 10,45%, and water vapor absorption 3,23% / minute. Keywords:bioplastic,Ulvalactuca, temperature and duration of gelatinization
PENGARUH JENIS DAN KONSENTRASI BAHAN PENJERNIH TERHADAP KARAKTERISTIK CUKA KAKAO Ida Bagus Alit Arcana; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.71 KB)

Abstract

ABSTRACT Byproducts of fermented cocoa beans can be processed into cocoa vinegar. Cocoa vinegar produced is still cloudy, so it needs to be clarified. This study aims to determine the effect of type and concentration of fining agent on the characteristics of cocoa vinegar and to determine the type and concentration of the best fining agents to clarified cocoa vinegar. This study used a factorial Randomized Block Design consisting of 2 factors. First factor is a type of fining agent consisting of bentonite, chitosan and gelatin, and second factor is a concentration of fining agent consisting of 0.5, 1, 1.5, 2, 2.5 ppm. Treatments are grouped into 2 groups to obtain 30 experimental units. The variables observed were clarity, pH, total dissolved solids, total acid, and acetic acid levels. The results showed that the type and concentration of purifying agents had an effect on the characteristics clarity, total dissolved solid, degree of acidity (pH), total acid, and acetic acid level of cocoa vinegar. The best treatment to clarify cocoa vinegar is the treatment of chitosan digesters with a concentration of 2 ppm, which produces cocoa vinegar with characteristics of clarity of 0.46 A; total dissolved solids of 2.90oBrix, degree of acidity (pH) of 4.11; total acid of 0.33 mEq NaOH/g, and acetic acid level of 1.96% w/w. Keywords: Cocoa, vinegar, fining, bentonite, chitosan, gelatin
RENDEMEN DAN KARAKTERISTIK EKSTRAK PEWARNA BUNGA KENIKIR (Tagetes erecta L.) PADA PERLAKUAN JENIS PELARUT DAN LAMA EKSTRAKSI Ni Putu Puspadi Aristyanti; Ni Made Wartini; I.B. Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (480.823 KB)

Abstract

Marigolds (Tagetes erecta L.) is an ornamental herb commonly used as a hedge plant with yellow petals especially in Bali, growing wild, and more flowering in direct sunlight exposed areas. Marigolds usually used for religion ceremonies and natural dye. The aims of this study were to determine the effect of solvent type and extraction time on the yield and characteristics of marigolds flower dye extract, and to determine the best solvent type and extraction time to produce marigolds flowers dye extract. The experiments in this study using factorial randomized block design with two factors. The first factor was the solvent type which consists of three levels: n-hexane, chloroform, and ethyl acetate. The second factor was extraction time that consists of three levels: 12, 24, and 36 hours. The results showed that the solvent type and time extraction time factor was affected significantly (P<0.01) on the yield, total carotenoids, the brightness level (L*), the redness level (a*) and the yellowish level (b*). Interaction between two factors was affected significantly (P<0.01) on the yield, total carotenoids and the redness level (a*). But, did not effect on the yellowish level (b*) and the brightness level (L*). The best treatment to produce marigolds flowers dye extract is use n-hexane solvent and extraction time 36 hours that result 9.68% (w/w) of yield, 20.21% (w/w) of total carotenoids, 8.25 of brightness level (L*), 4.04 of redness level (a*), and 2.86 of yellowish level (b*).Key words: marigolds flowers dye extract, solvent type, extraction time
PENGARUH KADAR BIJI PECAH DALAM PENYANGRAIAN TERHADAP CITARASA KOPI ROBUSTA DESA PUCAK SARI, BULELENG, BALI Ayu Indah Puspa Rini; A.A.P Agung Suryawan Wiranatha; I Wayan Gd. Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.175 KB)

Abstract

The objectives of the research entitled "The Effect of broken coffee beans in Roasting on Taste of Robusta Coffee at Pucak Sari Village, Buleleng, Bali" were (1) to know the influence of broken beans content of coffee and level of roasting on taste of coffee and (2) to know the level of broken beans and the appropriate level of roasting to produce good coffee taste from Robusta coffee at Pucak Sari Village, Busung Biu Subdistrict, Buleleng Regency. This study used a Randomized Block Design with 15 treatments consisting of 3 levels of roasting namely light, medium and dark and 5 combinations of broken beans content with 10% (10 broken beans: 90 whole beans), 20% (20 broken beans: 80 whole beans), 30% (30 broken beans: 70 wholes beans), 100% broken beans and 100% wholes beans. The research results showed that Pucak Sari robusta coffee on all treatments meet the quality requirements of SNI 01-3542-2004 with water content varying between 2.44% b/b – 3.13% b/b, ash content varying between 4.58% - 4.77%, and the sari content varying betweeen 25.86% w/w – 29.24% w/w. During roasting the coffee beans with high levels of broken beans produces coffee taste that is not appropriate. The treatment that produces the best coffee taste in Robusta Pucak sari coffee on the result of assessment fragrance, flavor, aftertaste, salt/acid, bitter/sweet, mouthfeel, balance and uniform cup was the treatment of 10% broken beans content (10 broken beans: 90 whole beans) and light roasting (190°C - 195°C). Keywords: coffee powder, broken beans, robusta coffee, roasting
KARAKTERISTIK GULA CAIR DARI AMPAS PADAT PRODUK BREM DI PERUSAHAAN Fa. UDIYANA PADA PERLAKUAN KONSENTRASI H2SO4 DAN WAKTU HIDROLISIS Karina Novita Dewi; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.885 KB)

Abstract

Solid dregs of brem was a waste from the production of brem drinks that still had high nutrient content to be processed into liquid sugar. The method was used acid hydrolysis with H2SO4. This study aims to determine the effect of H2SO4 concentration and hydrolysis time on liquid sugar characteristics and determine the concentration of H2SO4 and the best hydrolysis time to produce liquid sugar. This study was used a Randomized Block Design of a factorial pattern consists of two factors. The first factor was H2SO4 96% concentration (0.2%, 0.4%, and 0.6%). The second factor was hydrolysis time consists (10, 20, and 30 minutes). The experiments were grouped into 2 groups to obtain 18 experimental units. The observed variables were reduction sugar, total sugar, yield, and color intensity (L *, a *, b *). The results showed that the interaction of H2SO4 concentration and hydrolysis time had no significant effect on reduction sugar, total sugar, yield, color intensity (L *, a *, b *). H2SO4 concentration has no effect on reduction sugar, total sugar, yield, color intensity (L *, a *, b *). The hydrolysis time affects the reduction sugar, total sugar, yield, and brightness (L *) but does not affect the redness (a *) and yellowness (b *). The best treatments were obtained based on reduction sugar content and material usage efficiency was 0.2% H2SO4 concentration and hydrolysis time of 20 minutes with characteristic of reduction sugar 7.20 mg / l, total sugar 17.47 mg / l, yield 36.00%, brightness (L *) 9.01, redness level (a *) -2.23, and yellowness (b *) 32.50.Keywords : solid dregs of brem, hydrolysis, H2SO4, liquid sugar

Page 1 of 2 | Total Record : 13

 1   2 

Filter by Year

2017 2017


Reset
Filter By Issues
All Issue Vol 11 No 3 (2023): September Vol 11 No 2 (2023): Juni Vol 11 No 1 (2023): Maret Vol 10 No 4 (2022): Desember Vol 10 No 3 (2022): September Vol 10 No 2 (2022): Juni Vol 10 No 1 (2022): Maret Vol 9 No 4 (2021): Desember Vol 9 No 3 (2021): September Vol 9 No 2 (2021): Juni Vol 9 No 1 (2021): Maret Vol 8 No 4 (2020): Desember Vol 8 No 3 (2020): September Vol 8 No 2 (2020): Juni Vol 8 No 1 (2020): Maret Vol 7 No 4 (2019): Desember Vol 7 No 3 (2019): September Vol 7 No 2 (2019): Juni Vol 7 No 1 (2019): Maret Vol 6 No 4 (2018): Desember Vol 6 No 3 (2018): September Vol 6 No 2 (2018): April Vol 6 No 1 (2018): Maret Vol 5 No 4 (2017): Desember Vol 5 No 3 (2017): September Vol 5 No 2 (2017): April Vol 5 No 1 (2017): Maret Vol 4 No 4 (2016): Desember Vol 4 No 3 (2016): September Vol 4 No 2 (2016): Juni Vol 4 No 1 (2016): Maret Vol 3 No 4 (2015): Desember Vol 3 No 3 (2015): September Vol 3 No 2 (2015): Juni Vol 3 No 1 (2015): Maret Vol 2 No 2 (2014): September Vol 2 No 1 (2014): Maret Vol 1 No 1 (2013): September More Issue