This study aims to determine the effect of the mixture ratio of surfactant (Tween 80: Tween 20: Span 80) and essential oil of sweet orange peel (Citrus sinensis) and determine the appropriate ratio of surfactant and sweet orange essential oil mixture to produce the best microemulsion characteristics. This study used a completely randomized design with phase 1 surfactant mixture ratio Tween 20: Tween 80: Span 80. The treatments used were 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75; 97:2.00:1.00; 97:1,75:1,25. then step 2 the ratio of surfactant and sweet orange peel oil is 90:10; 87.5:12.5; 85:15; 82.5:17.5; 80:20. Data were analyzed using analysis of variance. The results showed that the ratio of the surfactant mixture Tween 20: Tween 80: Span 80 had an effect on the microemulsion characteristics of sweet orange peel oil. The best treatment on the surfactant mixture ratio 97:2,50:0,50 with the smallest turbidity index value, namely. The best ratio of surfactant and essential oil of sweet orange peel was 82.5:17.5 with turbidity index (%) before and after centrifugation 0.217±0.009% and 0.419±0.005%, respectively. It has a particle size of 26.5±14.2 nm, a zeta potential value of 0.0mV and is stable at pH 4.5, 5.5, and 6.5 for 8 weeks of storage.
{"title":"Sintesis Mikroemulsi Menggunakan Surfaktan dan Minyak Atsiri Kulit Buah Jeruk Manis (Citrus sinensis) Sebagai Body Mist","authors":"Luluk Nurmalasari, Lutfi Suhendra, Bambang Admadi Harsojuwono","doi":"10.24843/jrma.2023.v11.i01.p02","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p02","url":null,"abstract":"This study aims to determine the effect of the mixture ratio of surfactant (Tween 80: Tween 20: Span 80) and essential oil of sweet orange peel (Citrus sinensis) and determine the appropriate ratio of surfactant and sweet orange essential oil mixture to produce the best microemulsion characteristics. This study used a completely randomized design with phase 1 surfactant mixture ratio Tween 20: Tween 80: Span 80. The treatments used were 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75; 97:2.00:1.00; 97:1,75:1,25. then step 2 the ratio of surfactant and sweet orange peel oil is 90:10; 87.5:12.5; 85:15; 82.5:17.5; 80:20. Data were analyzed using analysis of variance. The results showed that the ratio of the surfactant mixture Tween 20: Tween 80: Span 80 had an effect on the microemulsion characteristics of sweet orange peel oil. The best treatment on the surfactant mixture ratio 97:2,50:0,50 with the smallest turbidity index value, namely. The best ratio of surfactant and essential oil of sweet orange peel was 82.5:17.5 with turbidity index (%) before and after centrifugation 0.217±0.009% and 0.419±0.005%, respectively. It has a particle size of 26.5±14.2 nm, a zeta potential value of 0.0mV and is stable at pH 4.5, 5.5, and 6.5 for 8 weeks of storage. \u0000 ","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83769902","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}
This study aims to determine the effect of the ratio of the mixture of surfactants and essential oil of lemon rind (Citrus limon) and determine the ratio of surfactant and essential oil of lemon rind (Citrus limon) to obtain the best microemulsion characteristics. This experiment used a completely randomized design with step 1 ratio of surfactant mixture (Tween 20: Tween 80: Span 80) which was 97: 2.75: 0.25; 97:2.5:0.5; 97:2.25:0.75; 97:2.0:1; 97:1.75; 1.25. Then, in step 2 the ratio of surfactant and lemon peel essential oil was 90:10; 87.5: 12.5; 85:15; 82.5:17.5; 80:20. Data were analyzed using analysis of variance using excel. The results showed that the ratio of the mixture of surfactants and lemon peel essential oil had an effect on the characteristics of the resulting microemulsion. The ratio of surfactant mixture 97: 2.75: 0.25 (Tween 20: Tween 80: Span 80) was the best treatment for making lemon peel essential oil microemulsion with the lowest turbidity values ??before and after centrifugation, namely 0.245±0.010% and 0.203±0.059 %. The ratio of surfactant and essential oil of lemon peel 85:15 was the best treatment with turbidity index values ??before and after centrifugation 0.298±0.037% and 0.334±0.161%, respectively. Lemon peel essential oil microemulsion has a particle size of 1272.2 nm and a potential zeta value of 0 mV. Lemon peel essential oil microemulsion 85:15 was stable for 8 weeks of storage.
{"title":"Sintesis Mikroemulsi Menggunakan Surfaktan dan Minyak Atsiri Kulit Buah Lemon (Citrus limon) Sebagai Face Mist","authors":"Tania Suciati, Lutfi Suhendra, Bambang Admadi Harsojuwono","doi":"10.24843/jrma.2023.v11.i01.p09","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p09","url":null,"abstract":"This study aims to determine the effect of the ratio of the mixture of surfactants and essential oil of lemon rind (Citrus limon) and determine the ratio of surfactant and essential oil of lemon rind (Citrus limon) to obtain the best microemulsion characteristics. This experiment used a completely randomized design with step 1 ratio of surfactant mixture (Tween 20: Tween 80: Span 80) which was 97: 2.75: 0.25; 97:2.5:0.5; 97:2.25:0.75; 97:2.0:1; 97:1.75; 1.25. Then, in step 2 the ratio of surfactant and lemon peel essential oil was 90:10; 87.5: 12.5; 85:15; 82.5:17.5; 80:20. Data were analyzed using analysis of variance using excel. The results showed that the ratio of the mixture of surfactants and lemon peel essential oil had an effect on the characteristics of the resulting microemulsion. The ratio of surfactant mixture 97: 2.75: 0.25 (Tween 20: Tween 80: Span 80) was the best treatment for making lemon peel essential oil microemulsion with the lowest turbidity values ??before and after centrifugation, namely 0.245±0.010% and 0.203±0.059 %. The ratio of surfactant and essential oil of lemon peel 85:15 was the best treatment with turbidity index values ??before and after centrifugation 0.298±0.037% and 0.334±0.161%, respectively. Lemon peel essential oil microemulsion has a particle size of 1272.2 nm and a potential zeta value of 0 mV. Lemon peel essential oil microemulsion 85:15 was stable for 8 weeks of storage.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83647835","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.p04
Vudia Miranda, I. W. S. Sedana Yoga, Bambang Admadi Harsojuwono
{"title":"Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk dan Layanan pada Cafe Gumi Cookies","authors":"Vudia Miranda, I. W. S. Sedana Yoga, Bambang Admadi Harsojuwono","doi":"10.24843/jrma.2023.v11.i01.p04","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p04","url":null,"abstract":"","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82115552","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.p08
I. A. Dewi, I. W. S. Sedana Yoga, A. Suryawan Wiranatha
PT. Bapak Bakery is a food processing company, especially bread with various types of products. The types of product defects that are often encountered are inappropriate shape, inappropriate size and charred. The purposes of this study were to determine the level of defect in bread products at PT. Bapak Bakery, to know the factors that cause defective products that often occur in PT. Bapak Bakery, as well to formulate the recommendation of improvement efforts to overcome defective products that often occur in PT. Bapak Bakery. Data analysis used the six sigma method through five stages, namely define, measure, analyze, improve, and control (DMAIC) and followed by the Failure Mode and Effect Analysis (FMEA) method used in the Analyze stage. The results showed that the product sigma values ??1, 2, and 3 were at the level of 3.93, 3.86 and 3.09, these values ??had not yet reached the level of 6 sigma. Product sigma values ??1, 2, and 3 indicate the possibility of product defects of 7.852, 9.457 and 56.956 for one million opportunity. PT. Bapak Bakery needs to do quality control to achieve the target of zero defects. Factors causing product defects were human factors, method factors, raw material factors and machine factors. Suggestions for improvement that can be done are holding regular training for workers, including SOPs for making bread in each room of the production process, increasing supervision starting from the selection of raw materials, weighing materials, production processes, permanently listing measuring instruments on the production table, as well as the use of kanban cards and timers to simplify the baking process.
{"title":"Analisis Pengendalian Kualitas Pada Produk Roti di PT. Bapak Bakery","authors":"I. A. Dewi, I. W. S. Sedana Yoga, A. Suryawan Wiranatha","doi":"10.24843/jrma.2023.v11.i01.p08","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p08","url":null,"abstract":"PT. Bapak Bakery is a food processing company, especially bread with various types of products. The types of product defects that are often encountered are inappropriate shape, inappropriate size and charred. The purposes of this study were to determine the level of defect in bread products at PT. Bapak Bakery, to know the factors that cause defective products that often occur in PT. Bapak Bakery, as well to formulate the recommendation of improvement efforts to overcome defective products that often occur in PT. Bapak Bakery. Data analysis used the six sigma method through five stages, namely define, measure, analyze, improve, and control (DMAIC) and followed by the Failure Mode and Effect Analysis (FMEA) method used in the Analyze stage. The results showed that the product sigma values ??1, 2, and 3 were at the level of 3.93, 3.86 and 3.09, these values ??had not yet reached the level of 6 sigma. Product sigma values ??1, 2, and 3 indicate the possibility of product defects of 7.852, 9.457 and 56.956 for one million opportunity. PT. Bapak Bakery needs to do quality control to achieve the target of zero defects. Factors causing product defects were human factors, method factors, raw material factors and machine factors. Suggestions for improvement that can be done are holding regular training for workers, including SOPs for making bread in each room of the production process, increasing supervision starting from the selection of raw materials, weighing materials, production processes, permanently listing measuring instruments on the production table, as well as the use of kanban cards and timers to simplify the baking process.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91536130","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.p07
Asma Wati, A. Suryawan Wiranatha, Cokorda Anom Bayu Sadyasmara
{"title":"Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Layanan Pada Mie Gacoan Jimbaran Kabupaten Badung Bali","authors":"Asma Wati, A. Suryawan Wiranatha, Cokorda Anom Bayu Sadyasmara","doi":"10.24843/jrma.2023.v11.i01.p07","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p07","url":null,"abstract":"","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91540272","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.p15
Greace Tesalonika Sianturi, I. Satriawan, Dewa Ayu Anom Yuariani
Bread is one of the most popular foods. Bread consists of two types, namely white bread and sweet bread. PT Indoroti Prima Cemerlang Bali Branch is a company engaged in the bakery industry. Thicker white bread is one of the products of PT Indoroti Prima Cemerlang Bali Branch which is the focus of increasing sales. Therefore, this study aims to determine the attributes of thicker white bread that can satisfy consumer needs and provide solutions for improvement. Sampling was done by purposive sampling method and data collection was done by distributing questionnaires directly to respondents and observation. The analysis was carried out using the quality function deployment (QFD) method. The results obtained in this study are that there are 8 attributes that are considered very important by consumers, namely expiration, food safety, texture, price, taste, standard shape, color and aroma with the highest satisfaction value of the expiration date attribute (5.00) and the lowest texture attribute (4.29). The strategy to improve product quality is to prioritize improvements to the attributes of texture, taste, standard shape, color, and aroma. The priority for improving technical parameters is combustion, preparation of raw materials and second mixing.
面包是最受欢迎的食物之一。面包有两种，即白面包和甜面包。PT Indoroti Prima Cemerlang Bali分公司是一家从事烘焙行业的公司。厚白面包是PT Indoroti Prima Cemerlang Bali分公司增加销售的重点产品之一。因此，本研究旨在确定更厚的白面包能够满足消费者需求的属性，并提供改进的解决方案。抽样采用目的抽样法，数据收集采用直接向被调查者发放问卷和观察的方法。采用质量功能展开(QFD)方法进行分析。研究结果表明，消费者认为非常重要的属性有8个，分别是保质期、食品安全、质地、价格、味道、标准形状、颜色和香气，其中保质期属性满意度值最高(5.00)，质地属性满意度值最低(4.29)。提高产品质量的策略是优先改进质地、味道、标准形状、颜色和香气的属性。改进工艺参数的重点是燃烧、原料制备和二次混合。
{"title":"Strategi Peningkatan Kualitas Roti Tawar di PT. Indoroti Prima Cemerlang Cabang Bali","authors":"Greace Tesalonika Sianturi, I. Satriawan, Dewa Ayu Anom Yuariani","doi":"10.24843/jrma.2023.v11.i01.p15","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p15","url":null,"abstract":"Bread is one of the most popular foods. Bread consists of two types, namely white bread and sweet bread. PT Indoroti Prima Cemerlang Bali Branch is a company engaged in the bakery industry. Thicker white bread is one of the products of PT Indoroti Prima Cemerlang Bali Branch which is the focus of increasing sales. Therefore, this study aims to determine the attributes of thicker white bread that can satisfy consumer needs and provide solutions for improvement. Sampling was done by purposive sampling method and data collection was done by distributing questionnaires directly to respondents and observation. The analysis was carried out using the quality function deployment (QFD) method. The results obtained in this study are that there are 8 attributes that are considered very important by consumers, namely expiration, food safety, texture, price, taste, standard shape, color and aroma with the highest satisfaction value of the expiration date attribute (5.00) and the lowest texture attribute (4.29). The strategy to improve product quality is to prioritize improvements to the attributes of texture, taste, standard shape, color, and aroma. The priority for improving technical parameters is combustion, preparation of raw materials and second mixing.","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":"76340106","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.p01
Tiara Noviyani, N. Wartini, Bambang Admadi Harsojuwono
Daun singkong dapat dijadikan sebagai pewarna alami karena mengandung klorofil. Senyawa klorofil dapat diperoleh dengan cara ekstraksi dan diproses lebih lanjut menjadi bubuk enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbandingan enkapsulan maltodekstrin dan gum arab terhadap karakteristik enkapsulat ekstrak pewarna daun singkong (Manihot esculenta C.) dan untuk menentukan perbandingan enkapsulan maltodekstrin dan gum arab terbaik dalam menghasilkan enkapsulat ekstrak pewarna daun singkong (Manihot esculenta C.). Penelitian ini menggunakan Rancangan Acak Kelompok dengan perlakuan perbandingan maltodekstrin dan gum arab yang terdiri dari 9 taraf yaitu (3:1), (2:1), (3:2), (1:0,75), (3:2,5), (1:1), (2:3), (1:2), dan (1:3). Hasil penelitian menunjukkan bahwa perlakuan perbandingan maltodekstrin dan gum arab berpengaruh sangat nyata terhadap rendemen, kadar air, kelarutan, tingkat kecerahan (L*), tingkat kemerahan (a*), tingkat kekuningan (b*), kadar klorofil total, kadar klorofil a, efisiensi enkapsulasi namun tidak berpengaruh terhadap kadar klorofil b. Perlakuan terbaik dalam menghasilkan enkapsulat ekstrak pewarna daun singkong adalah pada perbandingan maltodekstrin dan gum arab (1:3) dengan karakteristik rendemen 79,76%, kadar air 9,20%, kelarutan 38,13%, tingkat kecerahan (L*) 41,75, tingkat kemerahan (a*) 2,85, tingkat kekuningan (b*) 14,79, kadar klorofil total 10,58 ppm, kadar klorofil a 4,39 ppm, kadar klorofil b 6,19 ppm dan efisiensi enkapsulasi 69,92%.
{"title":"PENGARUH PERBANDINGAN MALTODEKSTRIN DAN GUM ARAB TERHADAP KARAKTERISTIK ENKAPSULAT EKSTRAK PEWARNA DAUN SINGKONG (Manihot esculenta C.)","authors":"Tiara Noviyani, N. Wartini, Bambang Admadi Harsojuwono","doi":"10.24843/jrma.2023.v11.i01.p01","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p01","url":null,"abstract":"Daun singkong dapat dijadikan sebagai pewarna alami karena mengandung klorofil. Senyawa klorofil dapat diperoleh dengan cara ekstraksi dan diproses lebih lanjut menjadi bubuk enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbandingan enkapsulan maltodekstrin dan gum arab terhadap karakteristik enkapsulat ekstrak pewarna daun singkong (Manihot esculenta C.) dan untuk menentukan perbandingan enkapsulan maltodekstrin dan gum arab terbaik dalam menghasilkan enkapsulat ekstrak pewarna daun singkong (Manihot esculenta C.). Penelitian ini menggunakan Rancangan Acak Kelompok dengan perlakuan perbandingan maltodekstrin dan gum arab yang terdiri dari 9 taraf yaitu (3:1), (2:1), (3:2), (1:0,75), (3:2,5), (1:1), (2:3), (1:2), dan (1:3). Hasil penelitian menunjukkan bahwa perlakuan perbandingan maltodekstrin dan gum arab berpengaruh sangat nyata terhadap rendemen, kadar air, kelarutan, tingkat kecerahan (L*), tingkat kemerahan (a*), tingkat kekuningan (b*), kadar klorofil total, kadar klorofil a, efisiensi enkapsulasi namun tidak berpengaruh terhadap kadar klorofil b. Perlakuan terbaik dalam menghasilkan enkapsulat ekstrak pewarna daun singkong adalah pada perbandingan maltodekstrin dan gum arab (1:3) dengan karakteristik rendemen 79,76%, kadar air 9,20%, kelarutan 38,13%, tingkat kecerahan (L*) 41,75, tingkat kemerahan (a*) 2,85, tingkat kekuningan (b*) 14,79, kadar klorofil total 10,58 ppm, kadar klorofil a 4,39 ppm, kadar klorofil b 6,19 ppm dan efisiensi enkapsulasi 69,92%.","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":"91482274","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.p14
Cahyo Indarto, Iffan Maflahah, M. Fakhry, Sugiharto .
Melonjaknya harga minyak sawit di Indonesia bahkan terjadinya kelangkaan minyak sawit beberapa waktu lalu menjadi signal untuk mencari alternatif sumber minyak “cooking oil” selain kelapa sawit. Jagung adalah salah satu sumber minyak pangan yang bisa dibudidayakan di seluruh wilayah Indonesia. Bahkan, minyak jagung mempunyai nilai kesehatan yang lebih dibandingkan minyak dari kelapa sawit. Penelitian ini bertujuan untuk, melakukan karakterisasi kualitas minyak jagung yang diekstraksi dari berbagai varietas lokal Madura. Madura adalah salah satu penghasil jagung yang penting di provinsi Jawa Timur. Beberapa jenis jagung varietas lokal Madura digunakan sebagai bahan baku ekstraksi minyak dan diukur rendemen serta kualitasnya. Karakter kualitas minyak jagung yang dianalisa pada penelitian ini meliputi: rendemen, kejernihan, berat jenis, bilangan peroksida dan asam lemak bebas. Hasil penelitian menunjukkan bahwa variasi varietas jagung menghasilkan minyak jagung dengan kualitas parameter mutu yang berbeda beda. Rata-rata rendemen minyak jagung dari berbagai varietas lokal Madura berkisar antara 21.53% sampai dengan 25,14%., dengan varietas Batu Putih menghasilkan rendemen tertinggi. Sedangkan parameter mutu berat jenis, bilangan peroksida dan kadar asam lemak bebas tidak memenuhi standar SNI minyak jagung.
{"title":"Karakteristik Minyak Jagung Varietas Lokal Madura","authors":"Cahyo Indarto, Iffan Maflahah, M. Fakhry, Sugiharto .","doi":"10.24843/jrma.2023.v11.i01.p14","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p14","url":null,"abstract":"Melonjaknya harga minyak sawit di Indonesia bahkan terjadinya kelangkaan minyak sawit beberapa waktu lalu menjadi signal untuk mencari alternatif sumber minyak “cooking oil” selain kelapa sawit. Jagung adalah salah satu sumber minyak pangan yang bisa dibudidayakan di seluruh wilayah Indonesia. Bahkan, minyak jagung mempunyai nilai kesehatan yang lebih dibandingkan minyak dari kelapa sawit. Penelitian ini bertujuan untuk, melakukan karakterisasi kualitas minyak jagung yang diekstraksi dari berbagai varietas lokal Madura. Madura adalah salah satu penghasil jagung yang penting di provinsi Jawa Timur. Beberapa jenis jagung varietas lokal Madura digunakan sebagai bahan baku ekstraksi minyak dan diukur rendemen serta kualitasnya. Karakter kualitas minyak jagung yang dianalisa pada penelitian ini meliputi: rendemen, kejernihan, berat jenis, bilangan peroksida dan asam lemak bebas. Hasil penelitian menunjukkan bahwa variasi varietas jagung menghasilkan minyak jagung dengan kualitas parameter mutu yang berbeda beda. Rata-rata rendemen minyak jagung dari berbagai varietas lokal Madura berkisar antara 21.53% sampai dengan 25,14%., dengan varietas Batu Putih menghasilkan rendemen tertinggi. Sedangkan parameter mutu berat jenis, bilangan peroksida dan kadar asam lemak bebas tidak memenuhi standar SNI minyak jagung.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"94 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90436787","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.p10
Siti Asmaul Mustaniroh, Arif Hidayat, Nimas Mayang Sabrina Sunyoto, Vindhya Tri Widayanti, Nadya Prabaningtias, Rini Yulianingsih, Jaya Mahar Maligan, Bayu Rahayudi, Yossi Hendrawan Saraswanta, Alan Hafiludin
{"title":"Pengembangan Sistem Informasi Database Koperasi dan Usaha Mikro, Kecil dan Menengah (UMKM) (SIDAKU) Sebagai Sarana Integrasi Data Menuju UMKM Tangguh Kota Batu","authors":"Siti Asmaul Mustaniroh, Arif Hidayat, Nimas Mayang Sabrina Sunyoto, Vindhya Tri Widayanti, Nadya Prabaningtias, Rini Yulianingsih, Jaya Mahar Maligan, Bayu Rahayudi, Yossi Hendrawan Saraswanta, Alan Hafiludin","doi":"10.24843/jrma.2023.v11.i01.p10","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p10","url":null,"abstract":"","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"116 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74887198","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 : 2022-12-24DOI: 10.24843/jrma.2022.v10.i04.p08
Elisabeth Hungaria Lebo Wini, A. S. Wiranatha, I. Satriawan
This study was motivated by the effects of the covid 19 pandemic in which it caused UMKM UD. Bungan Jepun suffered a severe economic crisis. To overcome this, UMKM UD. Bungan Jepun implements digital marketing as a marketing medium for beauty products. This study was aimed to determine the implementation of digital marketing, to find out what are the most dominant variables that affect marketing of beauty product and to find out what digital marketing variables affect the marketing effectiveness of UMKM UD. Bungan Jepun. The number of respondents were obtained using the slovin method from a population of 300 and an error rate of 10% so as to produce 75 respondents. The data analysis method used descriptive statistical analysis, confirmatory factor analysis and hypothesis testing (t). Digital marketing applied by UMKM UD. Bungan Jepun, namely through: Facebook (UD. Bungan Jepun), Instagram (bungan. jepun), Website (Ud. Bungan Jepun), WhatsApp (0813-3779-0279), Shopee (Bungan Jepun UD) and Tokopedia (Ud. Bungan Jepun). The results of descriptive statistical analysis showed that the responses from 75 respondents on average all had a strongly agree rating where the highest value was the Shopee indicator with an average of 4.67 and a standard deviation of 0.671. The results of the confirmatory factor analysis showed that of the 11 indicators of implementing beauty product marketing through digital marketing (Facebook (X1), Instagram (X2), Website (X3), WhatsApp (X4), Shopee (X5), Tokopedia (X6), Attention (Y1), Interest (Y2), Search (Y3), Action (Y4) and Share (Y5)) each form 1 factor. The results of hypothesis testing show that there are 13 variables X (digital marketing) that partially affect the Y variable (marketing effectiveness) and there are 17 X variables (digital marketing) that do not partially affect the Y variable (marketing effectiveness). Keywords: digital marketing, covid 19 pandemic
{"title":"Pemasaran Produk Kecantikan Melalui Digital Marketing Pada Saat Pandemi Covid 19 (Studi Kasus: UMKM UD. Bungan Jepun)","authors":"Elisabeth Hungaria Lebo Wini, A. S. Wiranatha, I. Satriawan","doi":"10.24843/jrma.2022.v10.i04.p08","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i04.p08","url":null,"abstract":" \u0000This study was motivated by the effects of the covid 19 pandemic in which it caused UMKM UD. Bungan Jepun suffered a severe economic crisis. To overcome this, UMKM UD. Bungan Jepun implements digital marketing as a marketing medium for beauty products. This study was aimed to determine the implementation of digital marketing, to find out what are the most dominant variables that affect marketing of beauty product and to find out what digital marketing variables affect the marketing effectiveness of UMKM UD. Bungan Jepun. The number of respondents were obtained using the slovin method from a population of 300 and an error rate of 10% so as to produce 75 respondents. The data analysis method used descriptive statistical analysis, confirmatory factor analysis and hypothesis testing (t). Digital marketing applied by UMKM UD. Bungan Jepun, namely through: Facebook (UD. Bungan Jepun), Instagram (bungan. jepun), Website (Ud. Bungan Jepun), WhatsApp (0813-3779-0279), Shopee (Bungan Jepun UD) and Tokopedia (Ud. Bungan Jepun). The results of descriptive statistical analysis showed that the responses from 75 respondents on average all had a strongly agree rating where the highest value was the Shopee indicator with an average of 4.67 and a standard deviation of 0.671. The results of the confirmatory factor analysis showed that of the 11 indicators of implementing beauty product marketing through digital marketing (Facebook (X1), Instagram (X2), Website (X3), WhatsApp (X4), Shopee (X5), Tokopedia (X6), Attention (Y1), Interest (Y2), Search (Y3), Action (Y4) and Share (Y5)) each form 1 factor. The results of hypothesis testing show that there are 13 variables X (digital marketing) that partially affect the Y variable (marketing effectiveness) and there are 17 X variables (digital marketing) that do not partially affect the Y variable (marketing effectiveness). \u0000 \u0000Keywords: digital marketing, covid 19 pandemic","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88811061","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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