Pub Date : 2021-03-30DOI: 10.24843/JRMA.2021.V09.I01.P08
Aditya Nandika A.J, Bambang Admadi Harsojuwono, I. Arnata
This research aims to determine the effect of plasticizer types and concentrations on the characteristics of glucomannan bioplastics, and to determine the types and concentrations of plasticizers that can produce glucomannan bioplastics with the best characteristics. This experimental design used a completely randomized design method. Factor I is a type of plasticizer consisting of glycerol, sorbitol, propanol-2, and polyethylene glycol. The second factor is the concentration of plasticizers which consists of 4 levels, namely 0.5%: 1.5%: 2.5%: 3.5%. The experiment resulted in 16 treatment combinations and grouped into 2 groups to obtain 32 experimental units. The data were analyzed for their diversity and continued with the Duncan multiple comparison test. The results showed that the type and concentration of plasticizers had a very significant effect on tensile strength, elongation at break, modulus young, and swelling. The interaction has a very significant effect on tensile strength and expansion and has a significant effect on the elasticity of glucomannan bioplastics. Meanwhile, the type and concentration of plasticizers had no significant effect on the length of biodegradation. The best glucomannan bioplastic was obtained in the treatment of glycerol plasticizers with a concentration of 1.5 % with a tensile strength value of 6.17 MPa, elongation at break of 21.50 %, elasticity 28.72 MPa development 25.84 %, and degradation time of 8 days. Bioplastics produced in this study have meet the SNI 7188.7:2016 standards in the elongation test at break and standards ASTM 5336 in the degradation time variables. The resulting bioplastic has not met SNI on the tensile strength, modulus young, and swelling variables. Keywords : bioplastic, glucomannan, glycerol, polyethylene glycol, propanol-2, sorbitol
{"title":"Pengaruh Jenis dan Konsentrasi Bahan Pemlastis terhadap Bioplastik Glukomanan","authors":"Aditya Nandika A.J, Bambang Admadi Harsojuwono, I. Arnata","doi":"10.24843/JRMA.2021.V09.I01.P08","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P08","url":null,"abstract":"This research aims to determine the effect of plasticizer types and concentrations on the characteristics of glucomannan bioplastics, and to determine the types and concentrations of plasticizers that can produce glucomannan bioplastics with the best characteristics. This experimental design used a completely randomized design method. Factor I is a type of plasticizer consisting of glycerol, sorbitol, propanol-2, and polyethylene glycol. The second factor is the concentration of plasticizers which consists of 4 levels, namely 0.5%: 1.5%: 2.5%: 3.5%. The experiment resulted in 16 treatment combinations and grouped into 2 groups to obtain 32 experimental units. The data were analyzed for their diversity and continued with the Duncan multiple comparison test. The results showed that the type and concentration of plasticizers had a very significant effect on tensile strength, elongation at break, modulus young, and swelling. The interaction has a very significant effect on tensile strength and expansion and has a significant effect on the elasticity of glucomannan bioplastics. Meanwhile, the type and concentration of plasticizers had no significant effect on the length of biodegradation. The best glucomannan bioplastic was obtained in the treatment of glycerol plasticizers with a concentration of 1.5 % with a tensile strength value of 6.17 MPa, elongation at break of 21.50 %, elasticity 28.72 MPa development 25.84 %, and degradation time of 8 days. Bioplastics produced in this study have meet the SNI 7188.7:2016 standards in the elongation test at break and standards ASTM 5336 in the degradation time variables. The resulting bioplastic has not met SNI on the tensile strength, modulus young, and swelling variables. \u0000Keywords : bioplastic, glucomannan, glycerol, polyethylene glycol, propanol-2, sorbitol","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"75"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48148402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-30DOI: 10.24843/JRMA.2021.V09.I01.P15
Dhea Novratena, Amna . Hartiati, I. Yoga
The purpose of this research to determine the factors that consider consumers in making purchasing decisions for Kapal Api Sachet Coffee in Denpasar and determine the dominant variables in purchasing decisions for Kapal Api Sachet Coffee.This research uses factor analysis method and data technique which is done by google form through social media, 200 questionnaires to respondents in Denpasar and 30 questionnaires in Badung Regency for validity and reliability test. The results of the analysis formed are 5 factors, namely psychological factors consisting of 10 variables with an eigenvalue of 8.891. Promotion factors are 5 variables with a total eigen value of 1.930. Product factor consists of 4 variables with a total eigenvalue of 1.779. Location factor consists of 3 variables with a total eigenvalue of 1.338. Price factor consists of 2 variables with an eigenvalue value of 1.244. When viewed from the value of the loading factor that influences consumer decisions in purchasing Kapal Api Coffee, it is in the location factor, which is available at street vendors with a loading factor value of 0.862 and available at small shops with a loading factor value of 0.799. Keywords: Factor Analysis, Purchasing Decision, Marketing, Coffee
本研究的目的是确定消费者在登巴萨卡帕尔原汁小袋咖啡的购买决策中考虑的因素，并确定卡帕尔原汁小袋咖啡的购买决策的主导变量。本研究采用因子分析法和数据技术，通过社交媒体谷歌表格，对登巴萨地区的200份问卷和巴东地区的30份问卷进行效度和信度检验。分析结果形成5个因素，即心理因素由10个变量组成，特征值为8.891。促进因素为5个变量，总特征值为1.930。积因子由4个变量组成，总特征值为1.779。区位因子由3个变量组成，总特征值为1.338。价格因子由2个变量组成，特征值为1.244。从影响消费者购买Kapal Api Coffee决策的负载因子的值来看，是在区位因子中，在街头小贩处有，负载因子值为0.862，在小商店处有，负载因子值为0.799。关键词:因素分析，购买决策，市场营销，咖啡
{"title":"Analisis Faktor yang Mempengaruhi Keputusan Pembelian Produk Kopi Kapal Api Sachet di Kota Denpasar","authors":"Dhea Novratena, Amna . Hartiati, I. Yoga","doi":"10.24843/JRMA.2021.V09.I01.P15","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P15","url":null,"abstract":"The purpose of this research to determine the factors that consider consumers in making purchasing decisions for Kapal Api Sachet Coffee in Denpasar and determine the dominant variables in purchasing decisions for Kapal Api Sachet Coffee.This research uses factor analysis method and data technique which is done by google form through social media, 200 questionnaires to respondents in Denpasar and 30 questionnaires in Badung Regency for validity and reliability test. The results of the analysis formed are 5 factors, namely psychological factors consisting of 10 variables with an eigenvalue of 8.891. Promotion factors are 5 variables with a total eigen value of 1.930. Product factor consists of 4 variables with a total eigenvalue of 1.779. Location factor consists of 3 variables with a total eigenvalue of 1.338. Price factor consists of 2 variables with an eigenvalue value of 1.244. When viewed from the value of the loading factor that influences consumer decisions in purchasing Kapal Api Coffee, it is in the location factor, which is available at street vendors with a loading factor value of 0.862 and available at small shops with a loading factor value of 0.799. \u0000Keywords: Factor Analysis, Purchasing Decision, Marketing, Coffee","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"149"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42219270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-30DOI: 10.24843/JRMA.2021.V09.I01.P14
Michael Jordi Theofanny, Ida Bagus Wayan Gunam, N. P. Suwariani
This research aimed to testing total plate count and coliform contaminant on legal product soy milk sold in Denpasar city is qualified to Indonesian National Standard (SNI) and safe to consumption. Soy milk has high nutrition and good for growth microorganisms. Microorganisms in soy milk is good for health but be worried have a dangerous microorganisms. Samples of soy milk based on purposive method, tested with total plate count agar with pour plate method and contaminant coliform with most probable number method. The result of testing total plate count, all samples is under maximum of SNI 5 × 104CFU/g. After that soy milk sample testing of coliform contaminant, the result is all samples has negative coliform contaminant. Conclusion of the research is all of the legal product soy milk sold in Denpasar qualified to SNI No. 01-3830-1995 and safe to consumption. Keyword: coliform, Denpasar city, Indonesian national standard, soy milk, total plate count.
{"title":"Uji Angka Lempeng Total dan Kontaminan Koliform pada Susu Kedelai Bermerek yang Beredar di Kota Denpasar","authors":"Michael Jordi Theofanny, Ida Bagus Wayan Gunam, N. P. Suwariani","doi":"10.24843/JRMA.2021.V09.I01.P14","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P14","url":null,"abstract":"This research aimed to testing total plate count and coliform contaminant on legal product soy milk sold in Denpasar city is qualified to Indonesian National Standard (SNI) and safe to consumption. Soy milk has high nutrition and good for growth microorganisms. Microorganisms in soy milk is good for health but be worried have a dangerous microorganisms. Samples of soy milk based on purposive method, tested with total plate count agar with pour plate method and contaminant coliform with most probable number method. The result of testing total plate count, all samples is under maximum of SNI 5 × 104CFU/g. After that soy milk sample testing of coliform contaminant, the result is all samples has negative coliform contaminant. Conclusion of the research is all of the legal product soy milk sold in Denpasar qualified to SNI No. 01-3830-1995 and safe to consumption. \u0000Keyword: coliform, Denpasar city, Indonesian national standard, soy milk, total plate count.","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"141"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46778399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-30DOI: 10.24843/JRMA.2021.V09.I01.P09
Luh Gede Gita Lestari, N. S. Antara, N. P. Suwariani
The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm. Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.
{"title":"Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta","authors":"Luh Gede Gita Lestari, N. S. Antara, N. P. Suwariani","doi":"10.24843/JRMA.2021.V09.I01.P09","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P09","url":null,"abstract":"The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm. \u0000Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"85"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47325432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-30DOI: 10.24843/JRMA.2021.V09.I01.P13
Emita Dwi Cahyana, L. P. Wrasiati, Lutfi Suhendra
The aims of research were to know the effect of addition emulsifier tween 80 on the making of Cosmos caudatus Kunth. instant tea, and to determine the addition of the best tween 80 emulsifier to the Cosmos caudatus Kunth. instant tea. This research used a simple randomized block design, wich the concentration of tween 80 as the factor. The concentration of tween 80 used in this research are 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The data obtained were analyzed by analysis of variance and then processed by the Tukey test. The results showed that the concentration of tween 80 influenced the yield, solubility, total flavonoids, brightness level, redness level, yellowish level, and texture organoleptic tests which included stickiness, dryness and smoothness. The best treatment based on physicochemistry was obtained by adding 1% concentration of tween 80, with a yield value at 11.08 %, solubility at 96.77%, total flavonoids at 9.1041 mg QE/g, the level of brightness (L*) at 36.49, the level of redness (a*) at 19.36, and the level of yellowish (b*) at 30.63. Based on the results of the organoleptic test, respondendts chose treatment without the addition of tween 80, with a stickiness texture value at 4.20 (not sticky),, dryness at 4.60 (dry), and smoothness at 4.75 (smooth). Keywords : Cosmos caudatus Kunth. leaves, instant tea, encapsulation, tween 80
{"title":"Karakteristik Enkapsulat Teh Instan Daun Kenikir (Cosmos caudatus Kunth.) pada Perlakuan Penambahan Emulsifier Tween 80","authors":"Emita Dwi Cahyana, L. P. Wrasiati, Lutfi Suhendra","doi":"10.24843/JRMA.2021.V09.I01.P13","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P13","url":null,"abstract":"The aims of research were to know the effect of addition emulsifier tween 80 on the making of Cosmos caudatus Kunth. instant tea, and to determine the addition of the best tween 80 emulsifier to the Cosmos caudatus Kunth. instant tea. This research used a simple randomized block design, wich the concentration of tween 80 as the factor. The concentration of tween 80 used in this research are 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The data obtained were analyzed by analysis of variance and then processed by the Tukey test. The results showed that the concentration of tween 80 influenced the yield, solubility, total flavonoids, brightness level, redness level, yellowish level, and texture organoleptic tests which included stickiness, dryness and smoothness. The best treatment based on physicochemistry was obtained by adding 1% concentration of tween 80, with a yield value at 11.08 %, solubility at 96.77%, total flavonoids at 9.1041 mg QE/g, the level of brightness (L*) at 36.49, the level of redness (a*) at 19.36, and the level of yellowish (b*) at 30.63. Based on the results of the organoleptic test, respondendts chose treatment without the addition of tween 80, with a stickiness texture value at 4.20 (not sticky),, dryness at 4.60 (dry), and smoothness at 4.75 (smooth). \u0000Keywords : Cosmos caudatus Kunth. leaves, instant tea, encapsulation, tween 80","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"130"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45045314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-26DOI: 10.24843/JRMA.2021.V09.I01.P05
Samapta Manggala Aditya, L. P. Wrasiati, Sri Mulyani
Papaya leaves can be used as a green dye because it contains chlorophyll. Chlorophyll compounds as a green coloring are obtained by extraction and stored in the form of encapsulation powder. This study has two purposes, (i) to know the effect of the gelatin and maltodextrin encapsulants ratio on the encapsulates characteristics of papaya leaf coloring extract, and (ii) to determine the encapsulates comparison treatment of the best gelatin and maltodextrin in producing the characteristic encapsulate extract of papaya leaf coloring. Experiments in this study were using a randomized block design with one treatment, namely the ratio of gelatin and maltodextrin consisting of 7 levels, namely, (1:0), (0:1) (1:1), (1:1.5), (1:2), (1:2.5), (1:3). The results showed that the ratio of gelatin-maltodextrin was highly significant (P<0.05) on yield, total chlorophyll content, solubility, brightness level, redness level (a*), yellowish level (b*) and no effect (P>0.05) on water content. The treatment of gelatin and maltodextrin (1:3) ratio was the best treatment to produce encapsulate sea lettuce extract with yield of 35.27 %, water content of 6.13%, total chlorophyll content of 1192.69 ppm, solubility of 79.12%, brightness level (L*) 39.39, redness level (a*) 16.95 and yellowish level (b*) 14.84. Keywords : papaya leaf extract, gelatin, maltodextrin, encapsulation
{"title":"Karakteristrik Enkapsulat Pewarna dari Ekstrak Daun Pepaya (Carica papaya L.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin","authors":"Samapta Manggala Aditya, L. P. Wrasiati, Sri Mulyani","doi":"10.24843/JRMA.2021.V09.I01.P05","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P05","url":null,"abstract":"Papaya leaves can be used as a green dye because it contains chlorophyll. Chlorophyll compounds as a green coloring are obtained by extraction and stored in the form of encapsulation powder. This study has two purposes, (i) to know the effect of the gelatin and maltodextrin encapsulants ratio on the encapsulates characteristics of papaya leaf coloring extract, and (ii) to determine the encapsulates comparison treatment of the best gelatin and maltodextrin in producing the characteristic encapsulate extract of papaya leaf coloring. Experiments in this study were using a randomized block design with one treatment, namely the ratio of gelatin and maltodextrin consisting of 7 levels, namely, (1:0), (0:1) (1:1), (1:1.5), (1:2), (1:2.5), (1:3). The results showed that the ratio of gelatin-maltodextrin was highly significant (P<0.05) on yield, total chlorophyll content, solubility, brightness level, redness level (a*), yellowish level (b*) and no effect (P>0.05) on water content. The treatment of gelatin and maltodextrin (1:3) ratio was the best treatment to produce encapsulate sea lettuce extract with yield of 35.27 %, water content of 6.13%, total chlorophyll content of 1192.69 ppm, solubility of 79.12%, brightness level (L*) 39.39, redness level (a*) 16.95 and yellowish level (b*) 14.84. \u0000Keywords : papaya leaf extract, gelatin, maltodextrin, encapsulation","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"42"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44120248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-26DOI: 10.24843/JRMA.2021.V09.I01.P01
I. A. C. Dewi, G. P. G. Putra, L. P. Wrasiati
Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk can be used as a natural antioxidant by extracting the polyphenol compounds. This research aim to find out the effect of temperature and maceration time on the of cocoa bean husk extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce cocoa bean husk extract as a source of antioxidants. This experiment used a factorial randomized block design with two factors. The first factor was maceration temperature consisting of 30±2?C, 40±2?C, dan 50±2?C. The second factor was maceration time consisting of 24, 36 and 48 hours. The data was analysed by analysis of variant and continued with the Tukey test. The results showed that maceration temperature had a very significant effect, while maceration time had a significant effect on yield, total phenolic, and antioxidant capacity. whereas the interaction between treatments had no significant effect on yield, total phenolic, and antioxidant capacity. The best treatment to produce cocoa bean husk extract as a source of antioxidants is to use a maceration temperature of 50±2?C and a maceration time of 48 hours with a yield characteristic of 2,77 percent, a total phenolic value of 72,35 mg GAE / g, and a capacity antioxidants amounting to 17,45 mg GAEAC / g, Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.
{"title":"Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Suhu dan Waktu Maserasi","authors":"I. A. C. Dewi, G. P. G. Putra, L. P. Wrasiati","doi":"10.24843/JRMA.2021.V09.I01.P01","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P01","url":null,"abstract":"Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk can be used as a natural antioxidant by extracting the polyphenol compounds. This research aim to find out the effect of temperature and maceration time on the of cocoa bean husk extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce cocoa bean husk extract as a source of antioxidants. This experiment used a factorial randomized block design with two factors. The first factor was maceration temperature consisting of 30±2?C, 40±2?C, dan 50±2?C. The second factor was maceration time consisting of 24, 36 and 48 hours. The data was analysed by analysis of variant and continued with the Tukey test. The results showed that maceration temperature had a very significant effect, while maceration time had a significant effect on yield, total phenolic, and antioxidant capacity. whereas the interaction between treatments had no significant effect on yield, total phenolic, and antioxidant capacity. The best treatment to produce cocoa bean husk extract as a source of antioxidants is to use a maceration temperature of 50±2?C and a maceration time of 48 hours with a yield characteristic of 2,77 percent, a total phenolic value of 72,35 mg GAE / g, and a capacity antioxidants amounting to 17,45 mg GAEAC / g, \u0000Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"1"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48369231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-26DOI: 10.24843/JRMA.2021.V09.I01.P04
Putu Ayu Sucitawati, Lutfi Suhendra, G. G. Putra
Microemulsions have thermodynamics and stable kinetics as carriers of ?-tocopherol compounds. This study aimed to know the effect of mixtures ratio of three nonionic surfactants and stiring time on the characteristics of ?-tocopherol microemulsion, as well as to obtain the best stiring time and mixture ratio of three nonionic surfactants to produce ?-tocopherol microemulsion. This experiment used a randomized block design with two factors. The first factor is the ratio of a mixture of three nonionic surfactants with Hydrophilic-Lipophilic Balance (HLB) 14.5. The second factor is stirring time. Data were analyzed using analysis of variance and continued with BNJ test. Test the effectiveness index to determine the best treatment. The results showed that the comparison of three surfactant mixtures, stirring duration and interaction between treatments significantly affected the characteristics of ?-tocopherol microemulsion. Comparison of the mixture of three surfactants Tween 80: Span 80: Tween 20 (v / v%) HLB 14.5 consisting of F2 (89,5 : 5,5 : 5) and 4 minutes stirring time is the best treatment for the characteristics of ?-Tocopherol microemulsion. The best treatment has the characteristics of ?-tocopherol microemulsions namely transparent appearance, stable to centrifugation (4500 rpm), pH (4.5; 5.5 and 6.5) and dilution (1: 9, 1:49 and 1:99) with Turbidity index values ??are below 1 percent. Microemulsion turbidity index values ??before and after centrifugation were 0.19 percent and microemulsion turbidity at pH 4.5 and 1: 9 dilution were 0.11 percent. Keywords: microemulsion, stirring time, surfactan non ionic, ?-Tocoferol
{"title":"Karakteristik Mikroemulsi a-Tokoferol pada Perbandingan Campuran Tiga Surfaktan Nonionik dan Lama Pengadukan","authors":"Putu Ayu Sucitawati, Lutfi Suhendra, G. G. Putra","doi":"10.24843/JRMA.2021.V09.I01.P04","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P04","url":null,"abstract":"Microemulsions have thermodynamics and stable kinetics as carriers of ?-tocopherol compounds. This study aimed to know the effect of mixtures ratio of three nonionic surfactants and stiring time on the characteristics of ?-tocopherol microemulsion, as well as to obtain the best stiring time and mixture ratio of three nonionic surfactants to produce ?-tocopherol microemulsion. This experiment used a randomized block design with two factors. The first factor is the ratio of a mixture of three nonionic surfactants with Hydrophilic-Lipophilic Balance (HLB) 14.5. The second factor is stirring time. Data were analyzed using analysis of variance and continued with BNJ test. Test the effectiveness index to determine the best treatment. The results showed that the comparison of three surfactant mixtures, stirring duration and interaction between treatments significantly affected the characteristics of ?-tocopherol microemulsion. Comparison of the mixture of three surfactants Tween 80: Span 80: Tween 20 (v / v%) HLB 14.5 consisting of F2 (89,5 : 5,5 : 5) and 4 minutes stirring time is the best treatment for the characteristics of ?-Tocopherol microemulsion. The best treatment has the characteristics of ?-tocopherol microemulsions namely transparent appearance, stable to centrifugation (4500 rpm), pH (4.5; 5.5 and 6.5) and dilution (1: 9, 1:49 and 1:99) with Turbidity index values ??are below 1 percent. Microemulsion turbidity index values ??before and after centrifugation were 0.19 percent and microemulsion turbidity at pH 4.5 and 1: 9 dilution were 0.11 percent. \u0000Keywords: microemulsion, stirring time, surfactan non ionic, ?-Tocoferol","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"33"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44338865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-26DOI: 10.24843/JRMA.2021.V09.I01.P02
I. M. T. Mahagiri, Sri Mulyani, Ketut Satriawan
Analysis of the financial aspects is a crucial thing in planning a business to determine the feasibility of the business. The research aims to: evaluating by financial the business of turmeric simplicia and determine the investment value of the business of turmeric simplicia. First, this study began with the identification and observation of problems to collects the datas then we have financial analysed with 5 criterias, there are Net Present Value (NPV), Net Benefit-Cost Ratio (Net B / C), Internal Rate of Return (IRR), Profitability (PR) and Payback Period (PP). The results showed that turmeric simplicia business is feasible to run with a Net Present Value result is Rp. 80.792.466 and Internal Rate of return is 13% and Payback Period for 1,95 years and B/C Ratio 1,22 with Profitability 2,16. Sensitivity tests show decreased and increased income of 2% and 3%, it means the business is still feasible. The investment for turmeric is Rp. 206.072.626 which from own capital is Rp. 164.858.101 and loans of Rp. 41.214.525. Keywords: turmeric, simplicia, financial analysis
{"title":"Prospek Usaha Simplisia Kunyit (Curcuma domestica Val.) di Bali Ditinjau dari Analisis Finansial","authors":"I. M. T. Mahagiri, Sri Mulyani, Ketut Satriawan","doi":"10.24843/JRMA.2021.V09.I01.P02","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P02","url":null,"abstract":"Analysis of the financial aspects is a crucial thing in planning a business to determine the feasibility of the business. The research aims to: evaluating by financial the business of turmeric simplicia and determine the investment value of the business of turmeric simplicia. First, this study began with the identification and observation of problems to collects the datas then we have financial analysed with 5 criterias, there are Net Present Value (NPV), Net Benefit-Cost Ratio (Net B / C), Internal Rate of Return (IRR), Profitability (PR) and Payback Period (PP). The results showed that turmeric simplicia business is feasible to run with a Net Present Value result is Rp. 80.792.466 and Internal Rate of return is 13% and Payback Period for 1,95 years and B/C Ratio 1,22 with Profitability 2,16. Sensitivity tests show decreased and increased income of 2% and 3%, it means the business is still feasible. The investment for turmeric is Rp. 206.072.626 which from own capital is Rp. 164.858.101 and loans of Rp. 41.214.525. \u0000Keywords: turmeric, simplicia, financial analysis","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"13"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46318951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-03-26DOI: 10.24843/JRMA.2021.V09.I01.P03
Putu Shangrila Revia Parameswari Prascita, I. Satriawan, L. P. Wrasiati
Indoroti Prima Cemerlang Corporate, also known as Mr. Bread, is one of the companies produces various kind of bread. In producing bread, the company always optimizes the usage all available sources. Analyzing productivity rate could be done by measuring the productivity of the production division. On the productivity rate measurement process Indoroti Prima Cemerlang Corporate was using objective matrix method (OMAX) and six ratios. Four ratios were the assessment of efficiency criteria, one ratio was used to assess inferential criteria, and the last one ratio was used for effectivity criteria. The highest productivity rate of sweet bread was achieved on June 2020, which increased up to 2,8% with productivity index 292,6. On contrary, the lowest productivity rate was 22,5% on April 2020, with productivity index 215,8. The linkage analysis of each productivity ratio component process to sweet loaf production in Indoroti Prima Cemerlang Corporate result was on ratio 6 with value 212,5, and ratio 2 with value 319,6. In order to improve the productivity, it is recommended to modify the ratio 1 into 190 hours, ratio 2 into 43.810.023 IDR, ratio 3 into 294.291.081 IDR, ratio 4 into 55 people, ratio 6 into 3.006.399.330 IDR and ratio 6 into 184 hours. Keywords : productivity, production, Objective Matrix (OMAX)
Indoroti Prima Cemerlang公司，也被称为面包先生，是生产各种面包的公司之一。在生产面包的过程中，公司总是对所有可用资源进行优化利用。生产率分析可以通过测量生产部门的生产率来完成。在生产率测量过程中，Indoroti Prima Cemerlang公司采用了客观矩阵法(OMAX)和六比法。4个比值用于评价效率标准，1个比值用于评价推断性标准，最后1个比值用于评价有效性标准。甜面包的最高生产率在2020年6月达到2.8%，生产率指数为292,6。相反，2020年4月的生产率最低为22.5%，生产率指数为215.8。对Indoroti Prima Cemerlang公司甜面包生产的各生产率比组成过程进行连锁分析，结果为比值6值为212,5，比值2值为319,6。为了提高生产率，建议将比值1修改为190小时，比值2修改为43.810.023 IDR，比值3修改为294.291.081 IDR，比值4修改为55人，比值6修改为3.006.399.330 IDR，比值6修改为184小时。关键词:生产率，生产，目标矩阵(OMAX)
{"title":"Analisis Produktivitas Produksi Roti Manis PT. Indoroti Prima Cemerlang (Mr.Bread) Badung","authors":"Putu Shangrila Revia Parameswari Prascita, I. Satriawan, L. P. Wrasiati","doi":"10.24843/JRMA.2021.V09.I01.P03","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P03","url":null,"abstract":"Indoroti Prima Cemerlang Corporate, also known as Mr. Bread, is one of the companies produces various kind of bread. In producing bread, the company always optimizes the usage all available sources. Analyzing productivity rate could be done by measuring the productivity of the production division. On the productivity rate measurement process Indoroti Prima Cemerlang Corporate was using objective matrix method (OMAX) and six ratios. Four ratios were the assessment of efficiency criteria, one ratio was used to assess inferential criteria, and the last one ratio was used for effectivity criteria. The highest productivity rate of sweet bread was achieved on June 2020, which increased up to 2,8% with productivity index 292,6. On contrary, the lowest productivity rate was 22,5% on April 2020, with productivity index 215,8. The linkage analysis of each productivity ratio component process to sweet loaf production in Indoroti Prima Cemerlang Corporate result was on ratio 6 with value 212,5, and ratio 2 with value 319,6. In order to improve the productivity, it is recommended to modify the ratio 1 into 190 hours, ratio 2 into 43.810.023 IDR, ratio 3 into 294.291.081 IDR, ratio 4 into 55 people, ratio 6 into 3.006.399.330 IDR and ratio 6 into 184 hours. \u0000Keywords : productivity, production, Objective Matrix (OMAX)","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"23"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41508664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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