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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 497 Documents
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Cover dan Daftar Isi Vol. 3 No. 3 September 2015 Admin JRMA
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

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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
Pengaruh Perbandingan Bahan Pelarut dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) I Made Dwipayana; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.747 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p09

Abstract

Dyes from fragrant pandan leaves contain chlorophyll obtained through the extraction process. The purpose of this study were to determine the effect of the ratio of ingredients to solvents and the length of extraction on the characteristics of natural coloring extracts of fragrant pandan leaves and determine the best treatment from the comparison of ingredients with solvents and extraction time to produce natural coloring extracts of fragrant pandan leaves. This study used a 2 factor factorial randomized block design. The first factor is the comparison of materials with solvents consisting of 3 levels, namely 1:13, 1:15, and 1:17. The results showed that the comparative treatment of the material with the solvent and the extraction time greatly influenced the extract yield, chlorophyll a levels, chlorophyll b levels, total chlorophyll levels, brightness level L *, redness level a *, yellowish level b *, interactions greatly influenced the levels chlorophyll a, chlorophyll b level, total chlorophyll content, redness level (a *), yellowish level (b *) but have no effect on extract yield and brightness level (L *). Comparison of material treatment with solvent 1:15 and extraction time for 36 hours, is the best treatment to produce pandanus fragrant leaf extract coloring with extract yield characteristics of 10.32%, chlorophyll a levels of 3402.04 ppm, chlorophyll b levels of 612.23 ppm, total chlorophyll content of 4013.42 ppm, brightness level (L *) 35.27, redness level (a *) 17.15, yellowish level (b *) 30.43. Keywords: Pandanus amaryllifolius Roxb., chlorophyll, nature color, extraction.
PENGARUH FREKUENSI PENCELUPAN DAN LAMA PEREBUSAN TERHADAP KADAR LOGAM BERAT DAN MUTU SENSORIS SAWI HIJAU (Brassica rapa I. Subsp. Perviridis Bayley) Dewa Ayu Trisna Budiari; I G.A. Lani Triani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 1 (2016): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research were aimed to 1) investigate the effect of washing frequency and boiling time to the heavy metal levels of Pb and Cd as well as sensory quality of green mustard 2) to determine an appropriate washing frequency and boiling time to reduce heavy metal levels and to produce the preferable green mustard characteristic. This experiment used randomized block design with 2 factors. The first factor was the washing frequency consists of 3 levels namely once, twice, 3 times washing. The second factor was boiling time consists of 3 levels namely 1 minute, 2 minutes and 3 minutes. Each treatment conducted twice based on implementation time so that obtained 18 units experiment.The objective and subjective data analyzed using ANOVA followed by Duncan test. The results of this research showed that washing frequency, boiling time and its interaction had high significant effect to the heavy metal levels Pb and Cd as well as hedonic level on color, texture and overall acceptance of green mustard. Treatment combination of 3 time washing frequency with 3 minutes boiling time(C3R3) was the best treatment with 0.4717 ppm Pb content and 0.4223 ppm Cd content, with sensory values on color 4.65 (green to old green), 3.50 (quite soft to hard) and overall accaptence 3,80 (average to great) Keywords : Brassica rapa I. Subsp. Perviridis Bayley, green mustard, heavy metal, washing and boiling.
KARAKTERISTIK PEWARNA ALAMI PADA EKSTRAK Sargassum polycystum DENGAN KONSENTRASI PELARUT ETANOL DAN LAMA MASERASI YANG BERBEDA I Made Indra Pratista; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Sargassum polycystum is one type of brown seaweed (Phaeopychae) which contains various pigmentcontent such as beta carotene, chlorophyll a and b, and fucoxanthin. The pigment content of Sargassum hasmany potential benefits in both health and industry. The purpose of this study was to determine the effect ofethanol solvent concentration and maceration time on the natural dye characteristics of Sargassum polycystumextract, to determine the best solvent concentration and maceration duration in producing natural dyes fromSargassum polycystum extract. The experiments in this study used Factorial Randomized Block Design (RAK)with two factors. The first factor was the concentration of ethanol solvent consisting of 3 levels, ie 75%, 85%,and 95%. The second factor is the duration of maceration consisting of three levels, ie 12 hours, 24 hours and 36hours. The variables analyzed were rendement, chlorophyll a, b and total chlorophyll and color intensity (L *, a*, b *). The results showed that the concentration of ethanol solvent and maceration time had significant effecton all the variables tested. The interaction between ethanol concentration and maceration durations hadsignificantly effect on chlorophyll content of Sargassum polycystum extract, significantly affecting the colorintensity of L *, and had no significant effect on color intensity a * and b *. The treatment of 95% ethanolsolvent concentration and 36 hours of maceration time produced the best characteristic with yield of extract2,21%, chlorophyll a 93,4 ppm, chlorophyll content b 206,9 ppm, total chlorophyll content 300,7 ppm, and colorintensity (L *) 4.41, (a *) -3.91, (b *) 38.06.Key words: Sargassum polycystum, solvent concentration, maceration time, natural dye.
KARAKTERISTIK TEH INSTAN BUNGA KAMBOJA SUDAMALA (Plumeria rubra) YANG DIPRODUKSI DENGAN TEKNIK KOKRISTALISASI Lianatus Sholeha; Ni Luh Putu Wrasiati; G.P Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study were to (1) determine the effect of saturated sugar and comparison with saturated sugar solution and the “Sudamala” frangipani extract on solution on the characteristics of instant tea “Sudamala” frangipani flower, and (2) to obtain additional saturated sugar and comparison of “Sudamala” frangipani flower extract with saturated sugar solution that have the best characteristics of instant tea “Sudamala” frangipani flower. This study used factorial completely randomized design. The first factor consists of the addition of saturated sugar: (cane sugar and palm sugar), the second factors were“Sudamala” frangipani extract comparison with saturated sugar solution consists of (3:10, 4:10, 5:10, and 6:10). The experiment was repeated 2 times. The extraction process is done by maceration method using a manufacturing process while cocristalisasi techniques. The observed variables are moisture content, ash content, total sugar, rehydration time, insoluble solids and organoleptic tests. Addition of saturated sugar affect the moisture content, ash content, total sugars, insoluble solids and rehydration time. The addition of “Sudamala” frangipani flower extract effect on moisture content and ash content , has no effect on total sugars, insoluble solids and rehydration time. The interaction between the treatment effect on water content, testing aroma, color, and overall acceptance has no effect on the moisture content, ash content, total sugars, insoluble solids, rehydration time and taste test. Addition of brown sugar and comparison “Sudamala” frangipani flower extract 3:10 with sugar solution that has the best characteristics of instant tea
PENGARUH SUHU DAN JENIS ASAM PADA HIDROLISIS PATI UBI TALAS (Colocasia esculenta L. Schott) TERHADAP KARAKTERISTIK GLUKOSA Ni Kadek Ariani Dewi; Amna Hartiati; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.863 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p05

Abstract

The purpose of this reseach was 1) to determine the effect of temperature and acid type on hydrolysis of taro yam starch on the characteristics of glucose, 2) to determine the exact temperature and type of acid in taro starch hydrolysis which produced the best glucose characteristics. This reseach uses Randomized Block Design of factorial pattern.. The first factor is the hydrolysis temperature of taro yam starch at temperatures of 80°C, 90°C and 100°C. The second factor is the acids type of HNO3, H2SO4 and HCl, each with 7% acid concentration. Each treatment is grouped into 2 based on the implementation time. The variables observed were reduction in sugar content, total sugar, dekstrose equivalent (DE), total dissolved solids and clarity. The results showed that the temperature treatment and acid type had a very significant effect (P<0,01) on reducing sugar content, total sugar and hydrolyzed dectrose equivalent (DE) values. Temperature treatment has a significant effect on total dissolved solids and does not significantly affect clarity. The treatment of acid types has significant effect on total dissolved solids and clarity. Temperature treatment and type of acid interact with reducing sugar content, total sugar, and DE values, do not interact with total dissolved solids and clarity. The highest yield was obtained by reducing sugar content of 3,06%, total sugar 5,64% and DE value of 54,24% in HCl at 100°C. The total dissolved solids in H2SO4 and HCl at 100°C were 5,15°Brix and the clarity of HCl at 100°C was 0,02. The best glucose characteristics at HCl was 90°C which was not significantly different from HCl at 100°C. Keywords: sugar, hydrolysis, taro yam, starch, acid, glucose
JALUR DISTRIBUSI KAYU MAHONI SEBAGAI BAHAN BAKU KERAJINAN DARI SAWMILL SAMPAI KE PENGRAJIN DI KECAMATAN TAMPAKSIRING I Kadek Surya Wirawan; Luh Putu Wrasiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.574 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p06

Abstract

This study aimed to know the path of wood distribution produced from Sawmill, Tampaksiring District to the craftsman. This study also aimed to know the handling of wood in every distribution path that was being passed, to know the marketing margin and profit of each tracks from Sawmill to the craftsman. In this research used the survey method by using questionnaires distributed to Sawmill, traders 1, traders 2, retailers, craftsmen. The result of this study found that there was 4 path of wood distributions from Sawmill, Tampaksiring District to the craftsman, there were: I) Farmers – Traders –Consumers, II) Farmers – Traders1 – Traders – Consumers, III) Farmers – Collectors – Traders – Retailers – Consumers, IV) Farmers – Traders – Retailers – Consumers. There was not tracks of wood distribution consisted of sorting and grading on collectors and traders, lowest margin and profit margin of all path on line I are: Rp.850.340 / m3 and Rp.380.000 / m3. While the margin and profit margin of all paths on line IV are: Rp.1.950.630 / m3 and Rp.900.000 / m3. Key words : distribution path, wood mahoni, craftsman, Sawmill.
PENGARUH UKURAN PARTIKEL DAN LAMA EKSTRAKSI TERHADAP KARAKTERISTIK EKSTRAK WARNA ALAMI BUAH PANDAN (Pandanus tectorius) Ni Made Ria Oka Antari; Ni Made Wartini; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.095 KB)

Abstract

This aims of this study were to 1) know  the  effect  of particle size and extraction time on the characteristics of  pandanus fruit  extract  natural dyes, 2) obtain particle size and extraction time to produce pandanus fruit extract natural dyes with the best characteristics.This study used  a  factorial  randomized block design. The first factor  is  the size of the particle consists of two levels :  40 and 60 mesh. The second factor is a extraction  time  consists of three levels :  3, 5 and 7 hours. The experiments are grouped into 3 groups based on the time of implementation, in order to obtain 18 units  experiment. Variables observed that the yield, total carotenoid content, color intensity, color score, and the level of color strength.The results showed that the particle  size effect on yield, total carotenoids  content, balanced color and color strength.  Extraction time affect  on the extraction yield, the level of brightness (L*), the  level  of redness (a*), the level of yellow (b*), a score of color and color strength. The interaction of particle size and extraction time affect on total carotenoids  content, the level of redness (a*), but does not affect the yield, the level of brightness (L*) and the level of yellow (b*). The particle size of 60 mesh  and  5  hour  extraction  time  produce  extract natural dyes  fruit in best with the following characteristics: yield of 4,80%, total carotenoid content of 0,242%, the  level of brightness (L*) of 6,29, the level of redness (a*) -3,70, the level of yellow (b*) 28,93, a score of 4,0 color (red) and strength of color is 6,0 (the most powerful).
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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