Pub Date : 2023-06-22DOI: 10.24843/jrma.2023.v11.i02.p11
Tuti Herlina Br.Naibaho, N. S. Antara, I. Arnata
mudah diperoleh dari alam. Penelitian ini dilakukan dengan membandingkan warna jaja samuhan yang diberi pewarna sintetis dan diberi pewarna alami dari daun suji, bunga gemitir, bunga telang dan bugenvil. Penelitian dilakukan di Desa Tunjuk, Kabupaten Tabanan. Hasil dari penelitian ini menyatakan bahwa nilai kecerahan (L), kemerahan (a) dan kekuningan (b) dari jaja samuhan dengan pewarna sintetis adalah (55,4± 0.1; 32,4± 0,2 dan 41.9± 0,2) nilai L, a dan b pada jaja samuhan dengan pewarna alamiah adalah (53,6± 0,3 ; 31,2± 0,1 dan 40,5± 0,2). Berdasarkan hasil tersebut dapat disimpulkan bahwa warna dengan bahan alamiah pada jaja samuhan mendekati warna dengan pewarna sintetis. Kata kunci : jaja samuhan, pewarna alamiah dan pewarna sinteti
{"title":"KEMAMPUAN MINYAK KAYU MANIS (Cinnamomum burmanii) SEBAGAI ANTI JAMUR TERHADAP PERTUMBUHAN JAMUR Saccharomyces cerevisiae DAN Aspergillus niger","authors":"Tuti Herlina Br.Naibaho, N. S. Antara, I. Arnata","doi":"10.24843/jrma.2023.v11.i02.p11","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p11","url":null,"abstract":"mudah diperoleh dari alam. Penelitian ini dilakukan dengan membandingkan warna jaja samuhan yang diberi pewarna sintetis dan diberi pewarna alami dari daun suji, bunga gemitir, bunga telang dan bugenvil. Penelitian dilakukan di Desa Tunjuk, Kabupaten Tabanan. Hasil dari penelitian ini menyatakan bahwa nilai kecerahan (L), kemerahan (a) dan kekuningan (b) dari jaja samuhan dengan pewarna sintetis adalah (55,4± 0.1; 32,4± 0,2 dan 41.9± 0,2) nilai L, a dan b pada jaja samuhan dengan pewarna alamiah adalah (53,6± 0,3 ; 31,2± 0,1 dan 40,5± 0,2). Berdasarkan hasil tersebut dapat disimpulkan bahwa warna dengan bahan alamiah pada jaja samuhan mendekati warna dengan pewarna sintetis. Kata kunci : jaja samuhan, pewarna alamiah dan pewarna sinteti","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75660701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-22DOI: 10.24843/jrma.2023.v11.i02.p14
A. Wiyono, Winda Amilia, Rifqoh Anggarani Mulyana, Ola Riska Aprilia Intan Aghata
Cassava leaves (Manihot esculenta C.) have a total chlorophyll of 27.4667 mg/g, the second highest after papaya leaves. Plants containing chlorophyll can be used as raw materials to make green powder natural dyes. The method used in the manufacture of powdered natural dyes is foam mat drying. the process of making natural dye powder with foam mat drying method added with maltodextrin and MgCO3. The purpose of this study was to determine the optimum formula for natural dyes of cassava leaf powder with variations of maltodextrin and MgCO3 and to determine the physical and chemical supporting characteristics of the optimum formula for natural dyes of cassava leaf powder. The results showed that the optimum formula of cassava leaf natural coloring powder is F5. Variations in the comparison of maltodextrin and MgCO3 concentrations in the optimum formula obtained the water content value of 4.44%; dissolving time 41 seconds; pH 8.2; value of L* 53.0; value a* -21,4; b* 18.9; the degradation of the stability of the heating time of the oven and the stability of the heating time of the hot plate are 11.59% and 11.92%; hue value 138.55o ; chroma value 28.55; and total chlorophyll content of 14,231 mg/g. In addition, the application to textiles with a color resistance test found that the decrease in the mass of the fabric did not change too much. Keywords: Cassava Leaf, Chlorophyll, Foam Mat Drying, Maltodextrin, MgCO3 Daun singkong (Manihot esculenta C.) memiliki klorofil total sebesar 27,4667 mg/g, tertinggi kedua setelah daun pepaya. Tumbuhan yang mengandung klorofil dapat digunakan sebagai bahan baku pembuatan pewarna alami serbuk hijau. Metode yang digunakan dalam pembuatan serbuk pewarna alami adalah foam mat drying. Proses pembuatan serbuk pewarna alami dengan metode foam mat drying ditambah maltodekstrin dan MgCO3. Tujuan dari penelitian ini adalah untuk menentukan formula pewarna serbuk daun singkong yang optimum dengan variasi maltodekstrin dan MgCO3 serta menentukan sifat fisik dan kimia pendukung dari ekstrak daun singkong. Formula optimum pewarna alami serbuk daun singkong. Hasil penelitian menunjukkan bahwa formula serbuk pewarna alami daun singkong yang optimal adalah formula F5. Variasi perbandingan konsentrasi maltodekstrin dan MgCO3 pada formula optimum diperoleh nilai kadar air sebesar 4,44%; waktu larut 41 detik; pH 8,2; nilai L* 53,0; nilai a* -21,4; b* 18.9; penurunan stabilitas waktu pemanasan oven dan stabilitas waktu pemanasan hot plate masing-masing sebesar 11,59% dan 11,92%; nilai hue 138,55o ; nilai chroma 28,55; dan kandungan klorofil total 14.231 mg/g. Selain itu, aplikasi pada tekstil dengan uji ketahanan warna didapatkan bahwa penurunan massa kain tidak terlalu banyak berubah. Kata Kunci : Daun Singkong, Klorofil, Foam Mat Drying, Maltodekstrin, MgCO3
木薯叶总叶绿素含量为27.4667 mg/g，仅次于木瓜叶。含有叶绿素的植物可以作为原料制成绿色粉末天然染料。生产粉末状天然染料的方法是泡沫垫干燥。用泡沫垫干燥法制备天然染料粉的过程中加入麦芽糖糊精和MgCO3。本研究的目的是在麦芽糊精和MgCO3的变化下，确定木薯叶粉天然染料的最佳配方，并确定木薯叶粉天然染料的最佳配方的物理和化学支持特性。结果表明，木薯叶天然着色粉的最佳配方为F5。通过比较麦芽糖糊精和MgCO3浓度的变化，得到最佳配方的含水量值为4.44%;溶解时间41秒;pH值8.2;值L* 53.0;值a* -21,4;b * 18.9;烘箱加热时间稳定性和热板加热时间稳定性的退化率分别为11.59%和11.92%;色相值138.55;色度值28.55;总叶绿素含量为14231 mg/g。此外，对纺织品进行抗色性测试发现，织物质量的下降没有太大变化。关键词:木薯叶，叶绿素，泡沫垫干燥，麦芽糖糊精，MgCO3，黄酮(Manihot esculenta C.) memiliki klorfil总脂脂27,4667 mg/g, tertinggi kedua setelah Daun pepaya。Tumbuhan yang mengandung klorofil dapat digunakan sebagai bahan baku pembuatan pewarna alami serbuk hijau。Metode yang digunakan dalam pembuatan serbuk pewarna alami adalah泡沫垫干燥。研究了一种新型的泡沫垫干燥法。Tujuan dari penelitian ini adalah untuk menentukan公式pewarna serbuk dung - hong kong yang最优的dengan variasi maltodekstrin dan MgCO3 serta menentukan sifat fisik dan kimia pendukung dari ekstrak dung - hong kong。配方最优的白桦浆在香港。Hasil penelitian menunjukkan bahwa公式serbuk pewarna alami和singkong yang最优adalah公式F5。用MgCO3配方对不同掺混率、不同掺混率、不同掺混率、不同掺混率、不同掺混率、不同掺混率、不同掺混率、不同掺混率、不同掺混率、不同掺混率;Waktu larut 41 detik;pH值8 2;nilai L* 53,0;Nilai a* -21,4;b * 18.9;Penurunan stabilitas waktu pemanasan烤箱danstabilitas waktu pemanasan热板- masmassebesar 11,59% dan11,92 %;Nilai hue 138,550;Nilai色度28,55;丹坎顿安氯洛非总含量14.231 mg/g。Selain - it, apply kasi pada tekkstil dengan uji ketahanan warna didapatkan bahwa penurunan massa kain tiak terlalu banyak berubah。Kata Kunci:新加坡黎明，Klorofil，泡沫垫干燥，Maltodekstrin, MgCO3
{"title":"Optimasi Formula Serbuk Pewarna Alami Daun Singkong (Manihot esculenta Crantz)","authors":"A. Wiyono, Winda Amilia, Rifqoh Anggarani Mulyana, Ola Riska Aprilia Intan Aghata","doi":"10.24843/jrma.2023.v11.i02.p14","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p14","url":null,"abstract":"Cassava leaves (Manihot esculenta C.) have a total chlorophyll of 27.4667 mg/g, the second highest after papaya leaves. Plants containing chlorophyll can be used as raw materials to make green powder natural dyes. The method used in the manufacture of powdered natural dyes is foam mat drying. the process of making natural dye powder with foam mat drying method added with maltodextrin and MgCO3. The purpose of this study was to determine the optimum formula for natural dyes of cassava leaf powder with variations of maltodextrin and MgCO3 and to determine the physical and chemical supporting characteristics of the optimum formula for natural dyes of cassava leaf powder. The results showed that the optimum formula of cassava leaf natural coloring powder is F5. Variations in the comparison of maltodextrin and MgCO3 concentrations in the optimum formula obtained the water content value of 4.44%; dissolving time 41 seconds; pH 8.2; value of L* 53.0; value a* -21,4; b* 18.9; the degradation of the stability of the heating time of the oven and the stability of the heating time of the hot plate are 11.59% and 11.92%; hue value 138.55o ; chroma value 28.55; and total chlorophyll content of 14,231 mg/g. In addition, the application to textiles with a color resistance test found that the decrease in the mass of the fabric did not change too much. \u0000Keywords: Cassava Leaf, Chlorophyll, Foam Mat Drying, Maltodextrin, MgCO3 \u0000Daun singkong (Manihot esculenta C.) memiliki klorofil total sebesar 27,4667 mg/g, tertinggi kedua setelah daun pepaya. Tumbuhan yang mengandung klorofil dapat digunakan sebagai bahan baku pembuatan pewarna alami serbuk hijau. Metode yang digunakan dalam pembuatan serbuk pewarna alami adalah foam mat drying. Proses pembuatan serbuk pewarna alami dengan metode foam mat drying ditambah maltodekstrin dan MgCO3. Tujuan dari penelitian ini adalah untuk menentukan formula pewarna serbuk daun singkong yang optimum dengan variasi maltodekstrin dan MgCO3 serta menentukan sifat fisik dan kimia pendukung dari ekstrak daun singkong. Formula optimum pewarna alami serbuk daun singkong. Hasil penelitian menunjukkan bahwa formula serbuk pewarna alami daun singkong yang optimal adalah formula F5. Variasi perbandingan konsentrasi maltodekstrin dan MgCO3 pada formula optimum diperoleh nilai kadar air sebesar 4,44%; waktu larut 41 detik; pH 8,2; nilai L* 53,0; nilai a* -21,4; b* 18.9; penurunan stabilitas waktu pemanasan oven dan stabilitas waktu pemanasan hot plate masing-masing sebesar 11,59% dan 11,92%; nilai hue 138,55o ; nilai chroma 28,55; dan kandungan klorofil total 14.231 mg/g. Selain itu, aplikasi pada tekstil dengan uji ketahanan warna didapatkan bahwa penurunan massa kain tidak terlalu banyak berubah. \u0000Kata Kunci : Daun Singkong, Klorofil, Foam Mat Drying, Maltodekstrin, MgCO3","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78368578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-22DOI: 10.24843/jrma.2023.v11.i02.p01
Rossa Ayu Sutardianie, Lutfi Suhendra, N. Wartini
Essential oils are complex mixtures of volatile alcohol compounds and are produced as secondary metabolites in plants. Essential oils usually determine the characteristic aroma of the plant, white cempaka flowers contain 0.2 % essential oil obtained by distillation. The essential oil contained in white cempaka is shown to have antimicrobial activity. This study aims to determine the effect of the formulation of the ratio of the surfactant mixture Tween 80: Tween 20: Span 80 on the microemulsion characteristics of white cempaka essential oil as a body mist, determine the ratio of the surfactant mixture Tween 80 : Tween 20: Span 80 appropriately to obtain the microemulsion characteristics of white cempaka essential oil as a body mist, knowing the effect of the ratio of the mixture of surfactants and essential oil of white cempaka on the microemulsion characteristics of white cempaka essential oil as a body mist and determining the appropriate ratio of the mixture of white cempaka and essential oil to obtain the microemulsion characteristics of white cempaka essential oil as body mist . This experiment used a one-factor Complete Randomized Design (RAL). In this study, it was carried out in 2 stages. The first stage consists of a ratio of 20:80 tween surfactant mixtures: 80: span 80 with 5 levels, namely (97:2,27:0.25); (97:2,5:0,5); (97:2,25:0,75); (97:2:1) and (97:1,75:1,25) The second stage consists of a mixture of surfactants: white cempaka essential oil selected in the first stage consisting of 11 levels, namely (90:10) (87,5:12,5) (85:15) (82,5:17,5) (80:20) (77,5:22,5) (75:25) (72,5:27.5) (70:30) (67,5:32,5) (65:35). Stability tests were performed against centrifugation, pH and 8-week intermittent dilution with turbidity index parameters the turbidity index test was performed every 2 weeks, the damage rate was calculated using linear regression analysis. Turbidity index values below 1% and transparent appearance are expressed as stable microemulsions. The results showed that the ratio of nonionic surfactant mixtures of Tween 80, Tween20, Span80 at RS5 treatment (1.75,97,1.25) was the best result with the characteristics of the turbidity index value before testing, namely 0.241±0.020, after centrifugation 0.253±0.026. Meanwhile, the ratio of a mixture of surfactants and white cempaka essential oil in the SM6 treatment of 77.5: 22.5 was the best result with a transparent appearance, the turbidity index value before the test was 0.464±0.077 and after centrifugation 0.211±0.002. The best microemulsions are microemulsions that have the highest concentration of white cempaka oil. The microemulsion of white cempaka essential oil is stable against dilution using pH 4.5, pH 5.5, pH 6.5 and dilutions of 1:9, 1:49, and 1:99 during 8 weeks of storage. The size of the microemulsion droplets of white cempaka essential oil with an average of 40.0±24.0 nm with a polydispersion index value of 0.333. The microemulsion of white cempaka essential oil has an avera
精油是挥发性酒精化合物的复杂混合物，在植物中作为次生代谢产物产生。精油通常决定了植物的特征香气，白色的天麻花含有0.2%的蒸馏得到的精油。白麻中所含的精油具有抗菌活性。本研究旨在确定表面活性剂混合物Tween 80: Tween 20: Span 80的配比对白香柏精油体雾微乳特性的影响，确定表面活性剂混合物Tween 80: Tween 20的配比:跨越80年获得适当的微乳液特性白cempaka精油身体雾,知道的效果的混合表面活性剂的比例和精油的白色cempaka白色cempaka精油的微乳液的特点作为肉体雾并确定适当的比例混合的白色cempaka和精油得到微乳液白cempaka精油身体雾的特点。本试验采用单因素完全随机设计(RAL)。本研究分2个阶段进行。第一阶段由表面活性剂混合物的比例为20:80组成:80:跨度80，共5级，即(97:2,27:25 .25);(97:2 5:0 5);(97:2 25:0 75);(97:2:1)和(97:1,75:1,25)第二阶段包括表面活性剂的混合物:在第一阶段中选择的白香柏精油，由11个级别组成，即(90:10)(87,5:12,5)(85:15)(82,5:17,5)(80:20)(77,5:22,5)(77,5:27 .5)(70:30)(67,5:32,5)(65:35)。用浊度指标参数对离心、pH和8周间歇稀释进行稳定性试验，浊度指标试验每2周进行一次，采用线性回归分析计算损伤率。浊度指数值低于1%，外观透明，表示为稳定的微乳。结果表明，非离子表面活性剂Tween 80、Tween20、Span80在RS5处理下的配比(1.75、97、1.25)最佳，试验前浊度指数值为0.241±0.020，离心后浊度指数值为0.253±0.026。SM6处理下，表面活性剂与白麻精油的配比为77.5:22.5，效果最佳，外观透明，试验前浊度指数为0.464±0.077，离心后浊度指数为0.211±0.002。最好的微乳是含有最高浓度的白蚕油的微乳。白麻精油微乳在pH为4.5、pH为5.5、pH为6.5和1:9、1:49、1:99的稀释条件下，在8周的贮存时间内均保持稳定。白麻精油微乳滴粒径平均为40.0±24.0 nm，多分散指数为0.333。白天麻精油微乳液的平均电位zeta值为-1.2，在8周内保持稳定。关键词:乳香，乳香，面霜，白含笑。Penelitian ini bertujuan untuk mengetahui pengaruh rasio campuran surfaktan 80: 20:Span 80: terhadap karakteristik mikroemulsi minyak atsika campuran surfaki (Michelia Alba Dc.) sebagai体雾serta menakteristik mikroemulsi minyak atsiri cempaka putih sebagai体雾danmenentukan rasio campuran surfakan danminyak atsiri cempaka putih yang tepat untuk mempereoleh karakteristik microemulsiMinyak用sebagai身体喷雾攻击cempaka puti。Percobaan ini menggunakan Rancangan Acak Lengkap (RAL)状态因子。padpadpenelitian ini dilaksanakan dalam 2 taha。Tahap pertama terdiri dari rasio campuran surfaktan t20: t80: span 80登干5 tarafyitu (97:2,27:0,25);(97:2 5:0 5);(97:2 25:0 75);(97:2:1) dan (97:1,75:1,25) Tahap kedua terdiri dari rasio campuran surfaktan: minyak atsiri cempaka putih yang terpilih pada Tahap pertama yang terdiri dari 11 taraf yaitu(90:10)(87,5:12,5)(85:15)(82,5:17,5)(80:20)(77,5:22,5)(75:25)(72,5:27,5)(70:30)(67,5:32,5)(65:35)。Uji stabilitas dilakukan terhadap gaya sentrifugasi, pH . danpengenceran and sela ma 8明谷邓安参数指标浊度企鹅指标浊度dilakukan设置2明谷，laju kerusakan dihitung menggunakan分析回归线性。Nilai指数浊度为1%，但kenampakan透明，dinyatakan sebagai微乳化剂yang稳定。Hasil penelitian menunjukan bahwa rasio campuran surfaktan nonionik Tween 80, Tween20, Span80 pada perlakuan RS5 (1,75,97,1,25) merupakan Hasil terbaik dengan karakteristik nilai indeks turbiditas sebelum penguin yitu 0,241±0,020,sesudah sentrifugasi 0,253±0,026。 精油是挥发性酒精化合物的复杂混合物，在植物中作为次生代谢产物产生。精油通常决定了植物的特征香气，白色的天麻花含有0.2%的蒸馏得到的精油。白麻中所含的精油具有抗菌活性。本研究旨在确定表面活性剂混合物Tween 80: Tween 20: Span 80的配比对白香柏精油体雾微乳特性的影响，确定表面活性剂混合物Tween 80: Tween 20的配比:跨越80年获得适当的微乳液特性白cempaka精油身体雾,知道的效果的混合表面活性剂的比例和精油的白色cempaka白色cempaka精油的微乳液的特点作为肉体雾并确定适当的比例混合的白色cempaka和精油得到微乳液白cempaka精油身体雾的特点。本试验采用单因素完全随机设计(RAL)。本研究分2个阶段进行。第一阶段由表面活性剂混合物的比例为20:80组成:80:跨度80，共5级，即(97:2,27:25 .25);(97:2 5:0 5);(97:2 25:0 75);(97:2:1)和(97:1,75:1,25)第二阶段包括表面活性剂的混合物:在第一阶段中选择的白香柏精油，由11个级别组成，即(90:10)(87,5:12,5)(85:15)(82,5:17,5)(80:20)(77,5:22,5)(77,5:27 .5)(70:30)(67,5:32,5)(65:35)。用浊度指标参数对离心、pH和8周间歇稀释进行稳定性
{"title":"Pengaruh Rasio Campuran Surfaktan dan Rasio Campuran Surfaktan dengan Minyak Atsiri Cempaka Putih (Michelia alba DC.) Terhadap Karakteristik Mikroemulsi Sebagai Body Mist","authors":"Rossa Ayu Sutardianie, Lutfi Suhendra, N. Wartini","doi":"10.24843/jrma.2023.v11.i02.p01","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p01","url":null,"abstract":"Essential oils are complex mixtures of volatile alcohol compounds and are produced as secondary metabolites in plants. Essential oils usually determine the characteristic aroma of the plant, white cempaka flowers contain 0.2 % essential oil obtained by distillation. The essential oil contained in white cempaka is shown to have antimicrobial activity. This study aims to determine the effect of the formulation of the ratio of the surfactant mixture Tween 80: Tween 20: Span 80 on the microemulsion characteristics of white cempaka essential oil as a body mist, determine the ratio of the surfactant mixture Tween 80 : Tween 20: Span 80 appropriately to obtain the microemulsion characteristics of white cempaka essential oil as a body mist, knowing the effect of the ratio of the mixture of surfactants and essential oil of white cempaka on the microemulsion characteristics of white cempaka essential oil as a body mist and determining the appropriate ratio of the mixture of white cempaka and essential oil to obtain the microemulsion characteristics of white cempaka essential oil as body mist . This experiment used a one-factor Complete Randomized Design (RAL). In this study, it was carried out in 2 stages. The first stage consists of a ratio of 20:80 tween surfactant mixtures: 80: span 80 with 5 levels, namely (97:2,27:0.25); (97:2,5:0,5); (97:2,25:0,75); (97:2:1) and (97:1,75:1,25) The second stage consists of a mixture of surfactants: white cempaka essential oil selected in the first stage consisting of 11 levels, namely (90:10) (87,5:12,5) (85:15) (82,5:17,5) (80:20) (77,5:22,5) (75:25) (72,5:27.5) (70:30) (67,5:32,5) (65:35). Stability tests were performed against centrifugation, pH and 8-week intermittent dilution with turbidity index parameters the turbidity index test was performed every 2 weeks, the damage rate was calculated using linear regression analysis. Turbidity index values below 1% and transparent appearance are expressed as stable microemulsions. The results showed that the ratio of nonionic surfactant mixtures of Tween 80, Tween20, Span80 at RS5 treatment (1.75,97,1.25) was the best result with the characteristics of the turbidity index value before testing, namely 0.241±0.020, after centrifugation 0.253±0.026. Meanwhile, the ratio of a mixture of surfactants and white cempaka essential oil in the SM6 treatment of 77.5: 22.5 was the best result with a transparent appearance, the turbidity index value before the test was 0.464±0.077 and after centrifugation 0.211±0.002. The best microemulsions are microemulsions that have the highest concentration of white cempaka oil. The microemulsion of white cempaka essential oil is stable against dilution using pH 4.5, pH 5.5, pH 6.5 and dilutions of 1:9, 1:49, and 1:99 during 8 weeks of storage. The size of the microemulsion droplets of white cempaka essential oil with an average of 40.0±24.0 nm with a polydispersion index value of 0.333. The microemulsion of white cempaka essential oil has an avera","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80610999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-22DOI: 10.24843/jrma.2023.v11.i02.p03
A. Sadali, N. S. Antara, I. Satriawan
The development of information technology has made many companies today take advantage of social media to market their products. The best customer service and Instagram-worthy facilities will draw customers. The objective of study were to ascertain the impact of service quality on the degree of customer satisfaction at Tigapagi Coffee & Space Banyuwangi Regency which was the primary goal of this study, understanding the impact of Instagram usage on customer satisfaction which was research done by Tigapagi Coffee & Space Banyuwangi Regency, and establishing the qualities that require to develop and rank them based on the priority. In this study, 89 purposely chosen respondents were given questionnaires to complete, and the Importance Performance Analysis (IPA) approach was utilized to evaluate the level of consumer satisfaction. The service quality feature with the highest level of satisfaction was modern equipment, scoring 103.13%, while the lowest was toilet cleanliness, scoring 96.29%. The quality of service should be prioritized based on the following factors: toilet cleanliness, accurate orders, order delivery time, good communication skills, handling, and visual suitability of the product. The attribute with the highest level of satisfaction with the quality of using Instagram Social Media was performance of the product, with a satisfaction level of 104.71%. The attribute with the lowest level of satisfaction was Price Match with the product quality, with a satisfaction level of 96.77%. Popularity of the content, Profitable campaign offerings, Content Relevance, Product Flavor Variants, and Affordability of Prices were the attributes that must be given top priority for quality Instagram Social Media Usage. Keywords: Customer satisfaction, Service Quality, Importance Performance Analysis, Instagram Social Media Perkembangan teknologi informasi membuat banyak perusahaan dewasa ini memanfaatkan media sosial untuk memasarkan produknya. Pelayanan maksimal dengan fasilitas yang instagrameble akan menarik minat konsumen. Penelitian ini bertujuan untuk: (1) mengetahui pengaruh kualitas pelayanan terhadap tingkat kepuasan konsumen pada Tigapagi Coffee & Space Kabupaten Banyuwangi. (2) Mengetahui pengaruh penggunaan media sosial Instagram terhadap kepuasan konsumen yang dilakukan oleh Tigapagi Coffee & space Kabupaten Banyuwangi. (3) Menghitung atribut-atribut yang perlu diprioritaskan untuk perbaikan. Metode yang digunakan untuk mengukur kepuasan konsumen dalam penelitian ini adalah dengan menyebarkan kuesioner kepada 89 responden terpilih dan menghitungnya menggunakan metode Importance Performance Analysis (IPA). Hasil penelitian menunjukkan bahwa kualitas pelayanan atribut dengan kepuasan tertinggi adalah peralatan modern dengan tingkat kepuasan kualitas 103,13%, atribut dengan tingkat kepuasan terendah adalah kebersihan toilet dengan skor 96,29%. Atribut dengan tingkat kepuasan tertinggi terhadap kualitas penggunaan media sosial instagram adalah
信息技术的发展使得今天许多公司利用社交媒体来推销他们的产品。最好的客户服务和instagram上的设施将吸引客户。研究的目的是确定服务质量对Tigapagi Coffee & Space Banyuwangi Regency客户满意度的影响，这是本研究的主要目标，了解Instagram使用对客户满意度的影响，这是由Tigapagi Coffee & Space Banyuwangi Regency所做的研究，并根据优先级建立需要发展和排名的品质。在本研究中，有针对性地选择了89名受访者进行问卷调查，并利用重要性绩效分析(IPA)的方法来评估消费者满意度的水平。满意度最高的服务质量特征是现代化设备，得分为103.13%，最低的服务质量特征是厕所清洁度，得分为96.29%。服务质量应根据以下因素优先考虑:厕所清洁度，准确的订单，订单交付时间，良好的沟通技巧，处理和产品的视觉适宜性。对Instagram Social Media使用质量满意度最高的属性是产品的性能，满意度为104.71%。满意度最低的属性是“价格与产品质量匹配”，满意度为96.77%。内容的受欢迎程度、有利可图的活动产品、内容相关性、产品风味变体和价格的可承受性是Instagram社交媒体使用质量必须优先考虑的属性。关键词:客户满意度，服务质量，重要性绩效分析，Instagram社交媒体Perkembangan技术信息，memanfaatkan媒体，社交媒体，memasarkan产品Pelayanan maksimal dengan fasilitas yang在instagram上发布了一篇文章。Penelitian ini bertujuan untuk:(1) mengetahui pengaruh kualitas pelayanan terhadap tingkat kepuasan konsumen pada Tigapagi咖啡与空间Kabupaten Banyuwangi。(2) Mengetahui pengaruh penggunaan媒体社交Instagram terhadap kepuasan konsumen yang dilakukan oleh Tigapagi咖啡和空间Kabupaten Banyuwangi。(3) Menghitung atribut-atribut yang perlu dipriority askan untuk perbaikan。方法yang digunakan untuk mengukur kepuasan konsumen dalam penelitian ini adalah dengan menmenebarkan kuesioner kepada 89被调查的terpilih dan menghitungnya menggunakan方法重要性绩效分析(IPA)。Hasil penelitian menunjukkan bahwa kualitas pelayanan atribut dengan kepuasan tertinggi adalah peralatan modern dengan tingkat kepuasan kualitas 103,13%， atribut dengan tingkat kepuasan terendah adalah kebersihan toilet dengan skor 96,29%。Atribut dengan tingkat kepuasan tertinggi terhadap kualitas penggunaan媒体社交instagram adalah kesesuan视觉产品dengan tingkat kepuasan 104,71%， Atribut dengan tingkat kepuasan terendah kesuaan harga dengan kualitas pelayanan adalah kebersihan toilet, ketepatan pesanan, waktu pengiriman pesanan, keterampilan komunikasi yang baik, penanganan keluhan，Kesediaan karyawan dalam menanggapi keluhan, kemampuan melayani keluhan, menyapa konsumen, Dan dekati pelayan setia。Atribut yang harus diprioritaskan untuk kualitas penggunaan媒体社交instagram adalah popularitas konten, penawaran kampanyeyang menguntunkan，相关konten, varian rasa产品，dan harga terjangkau。Kata kunci: Kepuasan Konsumen，重要性表现分析，Kualitas . layanan，媒体社交Instagram。
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Pub Date : 2023-03-28DOI: 10.24843/jrma.2023.v11.i01.p11
A. Puspita, L. P. Wrasiati, Anak Agung Made Dewi Anggreni
ABSTRACT: Carrot extract, cocoa butter and VCO conduct many benefits for the body as we know they are rich in antioxidants. This research aims to determine the effect of the VCO wortel and cocoa butter and stirring time on the characteristics of the cream preparation, determine the ratio of VCO wortel and cocoa butter as well as the appropriate stirring time to produce the best cream preparation. This study used a factorial randomized block design with two factors. The main factor is the concentration of the addition of VCO wortel which consists of 3 levels, namely 1:5, 1:7, 1:9. The second factor is the stirring time which consists of 3 levels of 10 minutes, 15 minutes, 20 minutes. This research was conducted in 2 groups with 9 combinations so that 18 experimental units were obtained. The data obtained were then analyzed by analysis of variance (ANOVA) and continued with Tukey's further test using Minitab 17 software. The results showed that the effect of VCO wortel, cocoa butter and stirring time and their interactions had an effect on viscosity, spreadability, separation ratio, adhesion, pH, L* color, b* color, homogeneity, IC50 antioxidant activity but color a* interaction does not affect the characteristics of the cream preparation. The ratio of VCO wortel and cocoa butter and stirring time to the characteristics of the cream preparation with a ratio of 1:9 at a stirring time of 20 minutes is the best cream preparation, namely viscosity 40,050±141, spreadability 4.07±0.04, adhesion 7,25 ±0.03, pH 6,25±0.01, L* color 68,43±0,02, b* color 29,54±0,01, antioxidant activity IC50 875.73±1. KATA KUNCI: carrot VCO, cocoa butter, stirring time, characteristics cream.
{"title":"The Pengaruh Rasio VCO Wortel (Daucus carota L.) Dan Lemak Kakao (Theobroma cacao L.) Serta Lama Pengadukan Terhadap Karakteristik Sediaan Krim","authors":"A. Puspita, L. P. Wrasiati, Anak Agung Made Dewi Anggreni","doi":"10.24843/jrma.2023.v11.i01.p11","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p11","url":null,"abstract":"ABSTRACT: Carrot extract, cocoa butter and VCO conduct many benefits for the body as we know they are rich in antioxidants. This research aims to determine the effect of the VCO wortel and cocoa butter and stirring time on the characteristics of the cream preparation, determine the ratio of VCO wortel and cocoa butter as well as the appropriate stirring time to produce the best cream preparation. This study used a factorial randomized block design with two factors. The main factor is the concentration of the addition of VCO wortel which consists of 3 levels, namely 1:5, 1:7, 1:9. The second factor is the stirring time which consists of 3 levels of 10 minutes, 15 minutes, 20 minutes. This research was conducted in 2 groups with 9 combinations so that 18 experimental units were obtained. The data obtained were then analyzed by analysis of variance (ANOVA) and continued with Tukey's further test using Minitab 17 software. The results showed that the effect of VCO wortel, cocoa butter and stirring time and their interactions had an effect on viscosity, spreadability, separation ratio, adhesion, pH, L* color, b* color, homogeneity, IC50 antioxidant activity but color a* interaction does not affect the characteristics of the cream preparation. The ratio of VCO wortel and cocoa butter and stirring time to the characteristics of the cream preparation with a ratio of 1:9 at a stirring time of 20 minutes is the best cream preparation, namely viscosity 40,050±141, spreadability 4.07±0.04, adhesion 7,25 ±0.03, pH 6,25±0.01, L* color 68,43±0,02, b* color 29,54±0,01, antioxidant activity IC50 875.73±1. \u0000 \u0000KATA KUNCI: carrot VCO, cocoa butter, stirring time, characteristics cream.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80092699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-28DOI: 10.24843/jrma.2023.v11.i01.p12
Junaedin Wadu
Horticultural products such as tomatoes are complementary ingredients that must be met for many consumers because they are needed as a complement in making juice, chili sauce, and other industrial raw materials. In addition, the need for tomatoes is also increasing along with the increase in population and the number of culinary businesses at this time, so that tomato production needs attention. This study aims to analyze the factors that influence tomato production in Kawangu Village, Pandawai District, East Sumba Regency. The location selection was determined purposively with the consideration that Kawangu Village is one of the centers of tomato production in East Sumba Regency. The research method used in this study is a quantitative method with the number of respondents used in this study as many as 40 people who were taken randomly. The data analysis technique uses the Cobb-Douglas production function model in the form of the natural logarithm (ln). The results of this study indicate that the use of inputs such as land area and manure has a significant effect on tomato production, while other factors such as seeds, urea fertilizer, pesticides, and labor have no effect on tomato production in Kawangu Village.
{"title":"Faktor-Faktor Yang Mempengaruhi Produksi Tomat di Kelurahan Kawangu Kecamatan Pandawai Kabupaten Sumba Timur","authors":"Junaedin Wadu","doi":"10.24843/jrma.2023.v11.i01.p12","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p12","url":null,"abstract":"Horticultural products such as tomatoes are complementary ingredients that must be met for many consumers because they are needed as a complement in making juice, chili sauce, and other industrial raw materials. In addition, the need for tomatoes is also increasing along with the increase in population and the number of culinary businesses at this time, so that tomato production needs attention. This study aims to analyze the factors that influence tomato production in Kawangu Village, Pandawai District, East Sumba Regency. The location selection was determined purposively with the consideration that Kawangu Village is one of the centers of tomato production in East Sumba Regency. The research method used in this study is a quantitative method with the number of respondents used in this study as many as 40 people who were taken randomly. The data analysis technique uses the Cobb-Douglas production function model in the form of the natural logarithm (ln). The results of this study indicate that the use of inputs such as land area and manure has a significant effect on tomato production, while other factors such as seeds, urea fertilizer, pesticides, and labor have no effect on tomato production in Kawangu Village.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89348893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-28DOI: 10.24843/jrma.2023.v11.i01.p13
Yuli Wibowo, H. Herlina, Siswoyo Soekarno, Andi Eko Wiyono, Ajeng Afriska Lailatul Fajriyah, Eva Yulia Windiari
This research is a preliminary study to develop potential agrotechnopreneurship in Jember Regency. This study aims to identify agrotechnopreneurship products that can be developed in Jember Regency as a business base for community entrepreneurial activities, as well as an effort to utilize the agricultural potential in Jember Regency. The exploration of agrotechnopreneurship products uses documentation studies, while the determination of potential agrotechnopreneurship products uses the exponential comparison method (MPE). The results showed that the number of agrotechnopreneurship products that were considered feasible to be developed in Jember Regency was 92 products, including products based on livestock sub-sector (4 products), food crops (23 products), plantation (17 products), horticulture (28 products), and fisheries (20 products). Agrotechnopreneurship products are the most potential for community entrepreneurial activities among other products based on aspects of market opportunity, cost, profit potential, and human resource capabilities, namely cow's milk kefir (animal husbandry), mocaf flour (food crops), coconut husk briquettes (plantation), chili sauce (horticulture), and shredded catfish (fishing).
{"title":"Studi Pendahuluan Pengembangan Agrotechnopreneurship Potensial di Kabupaten Jember","authors":"Yuli Wibowo, H. Herlina, Siswoyo Soekarno, Andi Eko Wiyono, Ajeng Afriska Lailatul Fajriyah, Eva Yulia Windiari","doi":"10.24843/jrma.2023.v11.i01.p13","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p13","url":null,"abstract":"This research is a preliminary study to develop potential agrotechnopreneurship in Jember Regency. This study aims to identify agrotechnopreneurship products that can be developed in Jember Regency as a business base for community entrepreneurial activities, as well as an effort to utilize the agricultural potential in Jember Regency. The exploration of agrotechnopreneurship products uses documentation studies, while the determination of potential agrotechnopreneurship products uses the exponential comparison method (MPE). The results showed that the number of agrotechnopreneurship products that were considered feasible to be developed in Jember Regency was 92 products, including products based on livestock sub-sector (4 products), food crops (23 products), plantation (17 products), horticulture (28 products), and fisheries (20 products). Agrotechnopreneurship products are the most potential for community entrepreneurial activities among other products based on aspects of market opportunity, cost, profit potential, and human resource capabilities, namely cow's milk kefir (animal husbandry), mocaf flour (food crops), coconut husk briquettes (plantation), chili sauce (horticulture), and shredded catfish (fishing).","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83432946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-28DOI: 10.24843/jrma.2023.v11.i01.p05
Erina Novandri Elsa, N. Wartini, Lutfi Suhendra
{"title":"Karakteristik Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan Intensitas Cahaya Selama Penyimpanan","authors":"Erina Novandri Elsa, N. Wartini, Lutfi Suhendra","doi":"10.24843/jrma.2023.v11.i01.p05","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p05","url":null,"abstract":"","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81266252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-28DOI: 10.24843/jrma.2023.v11.i01.p06
Sinta Anggraeni, N. Wartini, N. P. Suwariani
Cassava leaves are leaves that can be used as a source of natural dye. Cassava leaves have a fairly high chlorophyll content and can be extracted into green dye extract. This study aimed to determine how the stability of the cassava leaf dye extract at the initial pH treatment and storage temperature and to determine the initial pH and temperature that provide the best stability to the cassava leaf dye extract during storage. This experiment used a completely randomized design with two factors. The first factor is the initial pH which consists of pH 9, pH 10 and pH 11. The second factor is the storage temperature consisting of cold temperature (8±2ºC) and room temperature (28±2ºC). The data were analyzed by analysis of variance to determine the effect of treatment on the observed variables. The results showed the initial pH and temperature treatment during storage and their interactions affected the total chlorophyll content, chlorophyll a content, chlorophyll b content, antioxidant capacity, brightness level value (L*), redness level value (a*) and yellowness level value ( b*) cassava leaf coloring extract. Cassava leaf dye extract was most stable at initial pH 9 and cold temperature (8±2ºC) during storage. Storage of cassava leaf dye extract for 7 days caused a decrease in total chlorophyll content of 48.44%, chlorophyll a by 46.86%, chlorophyll b by 49.35%, antioxidant capacity by 30.87%, redness level value (a*) by 62.91%, but caused an increase in the value of the redness level (a*) of 62.91%, the value of the brightness level (L*) of 29.28% and the value of the yellowness level (b*) of 49.02% against the control.
{"title":"Stabilitas Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan pH Awal dan Suhu Penyimpanan","authors":"Sinta Anggraeni, N. Wartini, N. P. Suwariani","doi":"10.24843/jrma.2023.v11.i01.p06","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p06","url":null,"abstract":"Cassava leaves are leaves that can be used as a source of natural dye. Cassava leaves have a fairly high chlorophyll content and can be extracted into green dye extract. This study aimed to determine how the stability of the cassava leaf dye extract at the initial pH treatment and storage temperature and to determine the initial pH and temperature that provide the best stability to the cassava leaf dye extract during storage. This experiment used a completely randomized design with two factors. The first factor is the initial pH which consists of pH 9, pH 10 and pH 11. The second factor is the storage temperature consisting of cold temperature (8±2ºC) and room temperature (28±2ºC). The data were analyzed by analysis of variance to determine the effect of treatment on the observed variables. The results showed the initial pH and temperature treatment during storage and their interactions affected the total chlorophyll content, chlorophyll a content, chlorophyll b content, antioxidant capacity, brightness level value (L*), redness level value (a*) and yellowness level value ( b*) cassava leaf coloring extract. Cassava leaf dye extract was most stable at initial pH 9 and cold temperature (8±2ºC) during storage. Storage of cassava leaf dye extract for 7 days caused a decrease in total chlorophyll content of 48.44%, chlorophyll a by 46.86%, chlorophyll b by 49.35%, antioxidant capacity by 30.87%, redness level value (a*) by 62.91%, but caused an increase in the value of the redness level (a*) of 62.91%, the value of the brightness level (L*) of 29.28% and the value of the yellowness level (b*) of 49.02% against the control.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77848013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-28DOI: 10.24843/jrma.2023.v11.i01.p03
Putri Cininta Giskha, G. P. G. Putra, N. S. Antara
This research was conducted to determine effect of temperature and storage time on antioxidant activity of cocoa pod husk extract (Theobroma cacao L.) and to obtain the best combination of storage temperature and storage time that can maintain the antioxidant activity of the extract. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the storage temperature which consisted of 3 level that namely room temperature (27 ±2)?, cold temperature (5 ±2)? and freezing temperature (-10 ±2)?. The second factor was the storage time which consisted of 4 level namely 1, 2, 3, and 4 weeks. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the temperature and storage time had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. The best treatment showed that freezing storage (-10 ±2)? for 1 week can maintain total phenol was 12.32 ± 0.08 mg GAE/g extract, total flavonoid was 4.07 ± 0.09 mg QE/g extract, antioxidant capacity was 6.50 ± 0.02 mg GAEAC/g extract.
{"title":"Aktivitas Antioksidan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Pada Perlakuan Suhu dan Lama Penyimpanan","authors":"Putri Cininta Giskha, G. P. G. Putra, N. S. Antara","doi":"10.24843/jrma.2023.v11.i01.p03","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p03","url":null,"abstract":"This research was conducted to determine effect of temperature and storage time on antioxidant activity of cocoa pod husk extract (Theobroma cacao L.) and to obtain the best combination of storage temperature and storage time that can maintain the antioxidant activity of the extract. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the storage temperature which consisted of 3 level that namely room temperature (27 ±2)?, cold temperature (5 ±2)? and freezing temperature (-10 ±2)?. The second factor was the storage time which consisted of 4 level namely 1, 2, 3, and 4 weeks. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the temperature and storage time had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. The best treatment showed that freezing storage (-10 ±2)? for 1 week can maintain total phenol was 12.32 ± 0.08 mg GAE/g extract, total flavonoid was 4.07 ± 0.09 mg QE/g extract, antioxidant capacity was 6.50 ± 0.02 mg GAEAC/g extract.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80577030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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