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JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

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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 16 Documents

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Search results for , issue "Vol 7 No 3 (2019): September" : 16 Documents clear

STUDI SUHU DAN pH GELATINISASI PADA PEMBUATAN BIOPLASTIK DARI PATI KULIT SINGKONG Dewa Made Dwi Pradana Putra; Bambang Admadi Harsojuwono; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study was to determine the effect of temperature and pH on the gelatinization process of cassava peel starch on the characteristics of bioplastics and determine the temperature and pH in the gelatinization process of cassava peel starch to produce the best characteristics of bioplastics. This research was carried out in the Faculty Food Analysis laboratory, Agricultural Technology Natural Resources (PSDA) laboratory, Production Laboratory of the Faculty of Engineering and Bioscience laboratory, Udayana University. This research was conducted from February to March 2018. The experimental design in this study was factorial Randomized Block Design (RBD) with two factors. Based on the analysis in the research conducted, getting conclusions, namely temperature and pH and their interactions have a large influence on tensile strength, elongation and elution, in the manufacture of bioplastics from cassava peel starch and samples of best cassava peel starch bioplastic found at a temperature ratio of 75? and pH5 with a tensile strength characteristic of 1.181Mpa, the breakdown extension was 13.591% and the elasticity was 8.744MPa. Keywords : temperature, pH , gelatinization, bioplastics

PENGARUH PENAMBAHAN pH BUFFER-EKSTRAK KUNYIT, EKSRAK DAUN ASAM DAN KOMBINASI EKSTRAK KUNYIT – DAUN ASAM (Curcuma domestica Val. - Tamarindus indicia L.) TERHADAP KARAKTERISTIK KRIM I Kadek Alit Susendiana Adi; Sri Mulyani; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research aims to : 1) know the effect of pH buffer and active ingredients of turmeric extrac, tamarind leaves extract and combination turmeric–tamarind leaves extract on the characteristics of the cream produced. 2) determine the pH buffer and active ingredients of turmeric extrac, tamarind leaves extract and combination turmeric–tamarind leaves extract which produce the best cream characterstics. The study used factorial pattern randomized block design. The first factor is the addition of a buffer of the three levels, namely pH buffer 4, 5, 6. The second factor is the amount of turmeric exctrac, tamarind leaves extract, and mixied turmeric exctrac - tamarind leaves extract. The results of the study showed that the treatment of adding pH buffer had an effect on the pH of the cream, and did not affect the homogeneity of the cream, separation ratio, dispersion, viscosity, adhesion time, total phenolic. The addition of turmeric extract, tamarind leaves extract, and combination of turmeric-tamarind leaves extract had an effect on the pH of the cream and total phenolic acid, whereas it did not affect homogeneity, separation ratio, spreadability, viscosity, adhesion time. All cream formulations meet SNI, namely homogeneity cream characteristics, separation ratio =1, pH, dispersion time, and total phenolic cream, with the best formulation at pH 4 buffer and turmeric extract namely pH cream (6,68), power spread of cream (5,39) cm, cream viscosity (20,200) cp, cream sticky time (16.90) second, and total phenolic cream (10.83) mg GAE/g. Keywords : cream, pH buffer, turmeric extrac, thamarin leaves exctrac, and combination turmeric-thamarin leaves extrac.

KARAKTERISTIK GULA CAIR DARI SISA EKSTRAKSI PATI PADA VARIASI JENIS DAN KONSENTRASI ASAM Muhamad Erwin Efendi; Amna Hartiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of type and concentration of acid on the characteristics and best treatment of liquid sugar from the hydrolysis process. This study used a factorial randomized block design with two factors, namely treatment of type and concentration of acid as the first factor used, namely: 3%, 4%, and 5%. Each treatment is grouped into 2 based on the time of implementation. The second factor consists of 3 types of acids, namely: HNO3, H2SO4, and HCl. Each treatment is grouped into 2 based on the time of implementation. The variables observed were total sugar, Dextrose Equivalent, total dissolved solids, and reducing sugars. The results showed that the type treatment and acid concentration had a significant effect (P <0.05). The results of hydrolysis of the remaining extract of the best taro starch, namely by using the type and 5% HNO3 concentration, namely with the characters namely total sugar (4.94), reducing sugar (4.74%), total dissolved solids (6.13% brix), and DE (96.65%). Keywords: acid hydrolysis, residual extraction of starch, taro, liquid sugar, acid.

PENGARUH PERBANDINGAN RUMPUT LAUT SEGAR Ulva lactuca DENGAN LARUTAN ASAM CUKA TERHADAP KARAKTERISTIK BIOPLASTIK ALGINAT I Ketut Pramananta; Bambang Admadi Harsojuwono; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of the comparison of Ulva lactuca and vinegar acid on the characteristics of bioplastic alginate and determine the comparison of seaweed with the right vinegar solution so as to produce the best bioplastic alginate characteristics. This study uses a completely randomized design with a comparison treatment of Ulva lactuca seaweed with dissolved sam vinegar. The experiment was carried out with a ratio of 0.5: 2.5, 1.0: 2.0, 1.5: 1.5, 2.0: 1.0, 2.5: 0.5 with the treatment repeated 4 times so that 20 experimental units were obtained. Variables observed were tensile strength, percent extension, Young Modulus, thickness, biodegradation. The results of this study showed that vinegar acid solution had a significant effect on tensile strength, percent extension, Young Modulus, period of biodegradation and thickness of plastic. Comparison of seaweed and vinegar (2.5: 0.5). produce the best bioplastic alginate with characteristics: the percentage of biodegradation loss value 0,49% - 0,51%, increasing thickness period of 218,25 µm, tensile strength 1,86 MPa, Young Modulus 14,55 MPa and bioplastic extension 34,91%. Keyword: bioplastic, Alginate, Ulva lactuca and vinegar acid solution

PENGOLAHAN LIMBAH CAIR BATIK MENGGUNAKAN KOMBINASI METODE NETRALISASI DAN ELEKTROKOAGULASI Beauty Suestining Diyah Dewanti; Tafana Firdausi Prastiwi; Alexander Tunggul Sutan Haji
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

In the process of production, batik industry often used chemicals such as dye used in dyeing process. Waste water of batik industry containing high concentration of BOD, COD, suspended solid, and color relatively high. One of alternative processing for liquid waste batik is using the neutralization and electrocoagulation method. The purposes of this research were to find the influence of processing with the neutralization and electrocoagulation methode, to find the removal efficiency and to know optimal voltage in reducing the concentration of total chromium, COD, and TSS on liquid waste batik. At the neutralization methode using concentrated HCl. Electrode used in electrocoagulation methode was aluminium as plate electrodes. The observation parameter were total chromium, COD, and TSS at 0, 30, 60, and 90 minutes. The process of neutralization and electrocoagulation of liquid waste batik most effective was reached on voltage 12 volts at 90 minutes that decrease total chromium concentration from 4,908 mg/L to 0,005 mg/L, COD concentration from 1890 mg/L to 68,55 mg/L, and TSS concentration from 296,7 mg/L to 41 mg/L. the voltage as able to produce electrical power equal to 0,036 KWH. A method of electrocoagulation most efficient to remove 99,90%, 96,37%, and 86,18% of total chromium, COD, and TSS respectively. Keywords : Total Chromium, COD, TSS, Liquid Waste Batik, Electrocoagulation

PENGARUH VARIASI LARUTAN pH BUFFER TERHADAP KARAKTERISTIK EKSTRAK ALGA MERAH (Gracilaria sp.) SEBAGAI PEWARNA Esra Palenta Sinaga; Lutfi Suhendra; G. P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Gracilaria sp. is one type of red algae containing phycoerytrin pigment. Phycoerytrin pigment can be used as a natural dye to replace synthesis dyes. Phycoerytrin is widely used as a natural dye for foods and cosmetics. The purpose of this research was 1) to determine the effect of variations pH buffer solution on the characteristics of red algae extract (Gracilaria sp.), 2) to determine the best pH buffer solution used to produce red algae extract (Gracilaria sp.). This study used a factorial Randomized Block Design with group variation of pH buffer. The treatment of materials with solvent variation of pH buffer consist of 8 level, namely: 3, 4, 5, 6, 7, 8, 9 and 10. Each treatment are grouped into two time-based implementation. The results showed that each treatment of pH buffer variation significantly affected the yield, the degree of phycoerytrin pigment, brightness (L *), redness (a *) and yellowish (b *). Buffer pH 7 produced the best extracts in red algae (Gracilaria sp.) with a yield of 0.6030%, pigment production 0.933 mg/g, brightness value 18.650 L *, redness value 24.470 a * and yellowish value 10.135 b *. Keywords: Gracilaria sp., phycoerytrin, pH Buffer, extract characteristic.

ANALISIS DISTRIBUSI DAN MARGIN PEMASARAN IKAN CAKALANG DI KEDONGANAN, KABUPATEN BADUNG Ni Luh Novi Ekayani; I Ketut Satriawan; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the marketing distribution line of cakalang fish from fishermen in Kedonganan to the end consumers and calculate the marketing margins obtained in each distribution channel. This research was conducted in July-September 2018. This study uses a survey method that uses sampling techniques namely purposive and snowball sampling. There are 4 distribution lines of cakalang fish in Kedonganan, Badung Regency from fishermen in Kedonganan to the final consumers, namely Line I (Fisherman ® Collectors ® Market Traders ® Consumer), Line II (Fisherman ® Collectors ® Market Traders ® Motorcycle Traders ® Consumer), Line III (Fisherman ® Market Traders ® Consumer), Line IV (Fisherman ® Market Traders ® Motorcycle Traders ® Shopkeeper ® Consumer). Market and profit margins on each distribution line of cakalang fish in Kedonganan, Badung Regency from fishermen in Kedonganan to end consumers, namely on line I the marketing margin is Rp. 5.833,33/kg and the profit margin is Rp. 3.226,68/kg, line II marketing margin of Rp. 8.175,00/kg and profit margin of Rp. 3.503,42/kg, line III l marketing margin of Rp. 5.500,00/kg and profit margin of Rp. 4.095,74/kg, line IV marketing margin of Rp. 12.500,00/kg and the profit margin is Rp. 6.853,39/kg. Keywords: cakalang fish, distribution lines, marketing margins, profit margin

PENGARUH SUHU PEMANASAN DAN KONSENTRASI CARBOPOL TERHADAP KARAKTERISTIK SABUN CAIR CUCI TANGAN Ni Wayan Titin Kartika Sari; G. P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Liquid soap is a liquid skin cleansing preparation made from basic ingredients of soap (potassium compounds with fatty acids from vegetable or animal oils). The purpose of this study was to determine the effect of heating temperature and carbopol concentration on the characteristics of hand washing liquid soap, as well as to determine the heating temperature and the best concentration of carbopol to produce hand washing liquid soap. This study used a factorial randomized block design with a 2-factor trial. The first factor is the heating temperature which consists of 3 levels are : 70?C, 80?C, 90?C. The second factor is the concentration of carbopol which consists of 3 levels are: 1%, 2%, 3%. The results showed that the heating temperature, carbopol concentration and interaction between the two treatments had a very significant effect on viscosity. Comparison of heating temperature has a very significant effect, but the concentration of carbopol and interaction between treatments has no significant effect on specific gravity and stability of foam. The ratio of carbopol concentration has a very significant effect, heating temperature has a significant effect but the interaction between the two treatments has no significant effect on the foam height. The treatment of heating temperature, carbopol concentration and interaction between treatments had no significant effect on water holding capacity, pH, free alkali and overall reception. The best treatment was obtained from the treatment of 80?C heating temperature with 1% carbopol concentration. Keywords: Heating temperature, carbopol concentration, saponification, liquid soap.

ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN MANGSI GRILL AND COFFEE DENPASAR Dian Mandasari; Sri Mulyani; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The Aims of this research were to : (1) find out which of the product and service attributes that considered important by the customer to achieve customer satisfaction on product and service quality in Mangsi Grill And Coffee, (2) Calculate customer satisfaction level on product and service quality in Mangsi Grill And Coffee (3) To determine attributes that need to get priority from Mangsi Grill And Coffee according to the importance and performance level in giving satisfaction to customer in Mangsi Grill And Coffee. This research applied Customer Satisfaction Index (CSI) and Potential Gain In Customer Values (PGCV). The Result of the research showed that all of the service quality attributes considered important by the customer and so does for the 18 of 20 product quality attributes. The level of customer satisfaction based on CSI for service quality is 85% and on product quality is 82%, which shows that consumers are very satisfied with products and services at Mangsi Grill and Coffee. Service quality attributes that need to gain attention are employee appearance with indeks of PGCV 3.739; interior design with indeks of PGCV 3.735; internet availability (wifi) with indeks of PGCV 3.657; and equipments with indeks of PGCV 3.614, while product quality attributes that need to gain priority are food presentation with indeks of PGCV 3.759; the beverage presentation with indeks of PGCV 3.569; discount with indeks of PGCV 3.458 and social media application with indeks of PGCV 3.327. Keywords : coffee, product quality, service quality, customer satisfaction, Customer Satisfaction Index (CSI), Potential Gain In Customer Values (PGCV)

TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN PELAYANAN BALI BAKERY Eka Kadalora; A.A.P.Agung Suryawan Wiranatha; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aim of this study are 1) To find out the attributes that are considered important by consumers in order to achieve the consumer satisfaction of Bali Bakery 2) To determine the level of consumer’s satisfaction on the products and services provided by Bali Bakery 3) To determine the attributes that considered to get priority in Bali Bakery, based on the level of suitability between interests and performance to provide the satisfaction to the consumers. The data of this study was obtained by distributing 187 questionnaires to the consumers of Bali Bakery Hayam Wuruk Denpasar branch. The Importance Performance Analysis method was used to determine the level of consumer satisfaction related to product quality and service quality performed by the company. The results of the study indicate that consumers were satisfied toward the quality of the product and the quality of services provided by the company. The level of consumer satisfaction toward the product quality was 80,34% and toward the service quality was 81.27%. The attributes that need to be prioritized were all of variables in quadrant A, namely affordable product prices, product packaging that was able to keep the product from being damaged to its destination, the availability of adequate parking space, employees of Bali Bakery providing the same service regardless of social status, and the Bali Bakery restaurant established the opening hours in accordance to the needs of consumers. Keywords: Consumer Satisfaction, Importance Performance Analysis, Cartesian Diagram.

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I Gusti Ayu Lani Triani

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Home Page

OAI Link

Editorial Team

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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

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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