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 497 Documents
 3   4   5   6   7 
PENGARUH PERBEDAAN SUHU DAN SUMBER KARBON PADA PERTUMBUHAN Pseudomonas sp. STRAIN LSU20 DALAM MENDESULFURISASI DIBENZOTIOFENA Muhammad Iqbal; Ida Bagus Wayan Gunam; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.476 KB)

Abstract

Desulfuriztion of crude oil to be low sulfur fuel content is a main concern by all researcher. Pseudomonas sp. strain LSU20 known as one of bacteria which could degrade dibenzothiphene(DBT) on n-tetradecane (TD) oil model. Temperature Growth condition of this bacteria wasexperimented at 37ºC and 45ºC. Some carbon sources were also tried in this experiment, such asglucose, sucrose, and citric acid. Using glucose as source of carbon and temperature growth condition at 37ºC, the bacteria could degrade 67% (DBT) in TD after 96 hours of incubation. In this condition the bacteria growth could reach OD660nmup to 0,978. Key: LSU20, dibenzothiophene, n-tetradecane, biodesulfurization.
Cover dan Daftar Isi Vol. 7 No. 4 Desember 2019 Admin JRMA
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 (185.613 KB)

Abstract

-
PENGARUH SUHU PENGERINGAN DAN UKURAN POTONGAN TERHADAP KARAKTERISTIK TEH KULIT LIDAH BUAYA (Aloe barbadensis Milleer) I Wayan Agus Satriadi; Ni Luh Putu Wrasiati; I G.Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.744 KB)

Abstract

This study aimed to (1) determine the effect of drying temperature and size pieces on the characteristics of aloe vera leaves tea, (2) determine the drying tempereture and size pieces of aloe vera leaves te to obtain a good characteristics of tea. The method of this study was a split plot design. Temperature was primary or plot treatment consist of four plot were 60°(±5)C ,70(±5)°C, 80(±5)°C, 90(±5)°Cand size pieces was a split treatment consist of two size ( 100 mm³ and 200 mm³). Observed variables were antioxidant activity, total phenolic, extract content and ash content. Data obtained were analizedby microsoft office exel 2007. The result showed that drying temperature and the size of the chunks effect on antioxidantactivity, total phenolic and extract content but has no effect on ash content. the higher the drying temperature, and the larger the size of the pieces resulting antioxidant activity and total phenolic content decreases but extract content increases. The best treatment is aloe leaf tea with a drying temperature of 60°C and a size of 100 mm³ pieces that have antioxidant activity 17.03% and 26.54 g GAE/100g.
KANDUNGAN SENYAWA FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK TEH HIJAU PADA PERLAKUAN SUHU AWAL DAN LAMA PENYEDUHAN Riza Ibnu Fajar; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.438 KB) | DOI: 10.24843/JRMA.2018.v06.i03.p02

Abstract

Tea is a kind of plantations which has antioxidant compound and beneficial for health. Based on processing, there 3 kinds of tea namely black tea, green tea, and oolong tea. The aims of this study is to find out the temperature influence and time of brewing toward the flavonoid and antioxidant activity of green tea. This research was conducted to determine temperature and time brewing effect on flavonoid content and antioxidant activity of green tea. The experiment in this study used Randomized Block Design (RBD) with two factors. The first factor was temperature of brewing that consists of temperature 75oC, 85oC, and 95oC. The second factor was the time of brewing namely 5, 10, and 15 minutes. The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results showed that the best treatment of green tea extract temperature of 95oC and extraction time 15 minutes resulted in yield 26.2±0,50%, total flavonoids 252.3±1,71 mg QE /g extract and IC50 value was 173.5±1,34 ?g/ml. Keywords : Green tea, brewing, flavonoid, antioxidant activity
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.785 KB)

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).
ANALISIS PRODUKTIVITAS PRODUKSI DI PERUSAHAAN KECAP MANALAGI DENPASAR Alfiana Afifi; Ida Ayu Mahatma Tuningrat; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (679.764 KB)

Abstract

Thisresearch aimed to measure and analyze the component which contribute to production productivity of the Perusahaan Kecap Manalagi Denpasar, that produces sweet soy sauce and salty soy sauce. The method used to measure productivity of the company was Objective Matrix (OMAX). There are 6 ratios that have been adapted to the condition of the company; the ratio had already included the criteria of efficiency and effectiveness. The result showed that the highest productivity index level intotal achieved during the measurement on consecutive period of 2014 there were in Juni on 701.9 and the lowest of 149.5 in March.Based on the analysis contribute components of the productivity ratio on the productivity in the production of Perusahaan Kecap Manalagi the highestproductivity value there were in ratio of 5 769.5 and the lowest producitivity value in ratio of 6 468.6.Factors that trigger this low productivity were the performance of the company interms of quality of production and labors are not in a good condition
KARAKTERISTIK PAPAN PARTIKEL KULIT BUAH KAKAO (Theobroma cacao L.) PADA VARIASI KONSENTRASI PEREKAT POLYVINYL ACETATE I Gusti Made Teddy Pradana; Bambang Admadi Harsojuwono; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.076 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p08

Abstract

The aims of this study were to know the characteristic of particle board cocoa-pod husk on variation of polyvinyl acetate (PVAc) adhesive concentration, and to have the best concentration polyvinyl acetate adhesive in particle board from cocoa-pod husk. The experiments in this study used a single factor with regression analysis. The factors are the concentration of polyvinyl acetate adhesive, that is 35%, 37.5%, 40%, 42.5%, 45% dan 47.5%. The fisis test results showed that concentration of polyvinyl acetate adhesive had upward trend on density and downward trend on moisture content, water absorption, and thickness swelling. The mechanical test result showed that concentration of polyvinyl acetate adhesive on concentration 47.5% had the best treatment. The best treatmest of particle board from cocoa-pod husk is made by used 47.5% polyvinyl acetate adhesive with density 0.48 g/cm3, moisture content 8,64%, water absorption 155.85%, thickness swelling 13.34% in fisis test and with MOE 44.07 kg/cm2, MOR 1.38 kg/cm2 and compressive strength parallel 2.36 kg/cm2 in mechanical test. Key words: particle board, cocoa-pod husk, polyvinyl acetate
ANALISIS JALUR DISTRIBUSI SAYURAN BUNGA KOL (Brassica oleraceae) DARI PETANI DI KECAMATAN BATURITI HINGGA KONSUMEN DI KOTA DENPASAR Nur Arifin; Anak Agung P.A. Suryawan Wiranatha; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (580.205 KB)

Abstract

The objective of the study were: 1 to know the type of distribution channel of cauliflower, 2) to determine the marketing and profit margins of each distribusion channel, 3) to determine the lowest and highest profit margin from the distribution channels of cauliflower at District of Baturiti to consumers in Denpasar. This study used survey method. The population in this research was the cauliflower growers in 3 Subak Baturiti. The samples used in this study were 25 farmers cauliflower. There were 5 distribut ion channels of cauliflower from Baturiti to Denpasar, there are 5 lines: Line 1) farmers - wholesalers -traditional market retailers - consumers; lane 2) farmers - wholesalers - retailers supermarket - consumers; 3) farmers - collectors - wholesalers - retailers – consumers, 4) farmers -collectors - consumer (hotel); and 5) farmers - the mediator - wholesaler - consumer (catering). Marketing margins and profit margins of each channel were as follows: 1) Rp 6.000 and 5.098; 2) Rp 14.000 and 10.797; 3) Rp 7.000 and 4.754; 4) Rp: 4.000 and 3.462; 5) Rp 8.250 and 4.385. The lowest marketing and profit margins was in channel 4, while the highest marketing and profit margin was in channel 2.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (126.07 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p07

Abstract

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.
KUNYIT ASAM AND SINOM BEVERAGES INHIBITION WITH ?-GLUCOSIDASE ENZYME ACTIVITY Ida Ayu Adi Widari; Sri Mulyani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.273 KB)

Abstract

Kunyit asam and sinom are the kinds of Indonesian traditional beverage, which have a potency to be developed as a source of antioxidant. The research was carried out to determine the antioxidant capacity of kunyit asam and sinom beverages and their inhibition activity against ?-glucosidase. Antioxidant capacity was analyzed using DPPH (1,1-diphenyl-2-picrylhydrazyl) method. Regression method was used to find out the correlation between the antioxidant capacity of the beverage and percentage of inhibited ?-glucosidase The result showed that antioxidant capacity of both beverages correlated significantly with the percentage of ?-glucosidase inhibition. Antioxidant capacity of kunyit asam beverage was 2.04 mg GAEAC/g (2,042 ppm) and its IC50 was about 146.48 ppm against the activity of ?-glucosidase. Sinom beverage had antioxidant capacity of 1.88 mg GAEAC/g (1,881 ppm) and its IC50 was 231.37 ppm. Keywords : kunyit asam, sinom, antioxidant, inhibition, and ?-glucosidase

Page 5 of 50 | Total Record : 497

 3   4   5   6   7 

Filter by Year

2013 2023


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