Pub Date : 2022-12-08DOI: 10.24843/jrma.2022.v10.i04.p04
I. M. M. Nautillus, I. Arnata, I. M. Mahaputra Wijaya
Penelitian ini bertujuan untuk mengetahui penambahan glutaraldehid sebagai zat pengikat silang dan gliserol sebagai plasticizer untuk menghasilkan hidrogel kitosan dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok faktorial dengan tiga faktor perlakuan yaitu penambahan glutaraldehid (1gr , 2gr, dan 3gr b/b) dan penambahan gliserol (1gr, 2gr, dan 3gr b/b). Variabel yang diamati adalah ketebalan, adsorpsi, kekuatan tarik, dan perpanjangan putus. Hasil penelitian menunjukkan bahwa penambahan glutaraldehid dan gliserol berpengaruh nyata terhadap ketebalan, adsorpsi, kekuatan tarik, dan pemanjangan hidrogel kitosan. Berdasarkan hasil penelitian, karakteristik terbaik dari hidrogel kitosan-glutaraldehid-gliserol ditunjukkan dengan penambahan 3 gr glutaraldehid dan 1 gr gliserol, yaitu nilai ketebalan 0,288±0,005, adsorpsi 1403,13±200,51, kuat tarik 1,49±0,03, 26,64±0,21 perpanjangan putus.
{"title":"PENGARUH VARIASI PENAMBAHAN GLUTARALDEHID DAN GLISEROL TERHADAP KARAKTERISTIK HIDROGEL KITOSAN","authors":"I. M. M. Nautillus, I. Arnata, I. M. Mahaputra Wijaya","doi":"10.24843/jrma.2022.v10.i04.p04","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i04.p04","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui penambahan glutaraldehid sebagai zat pengikat silang dan gliserol sebagai plasticizer untuk menghasilkan hidrogel kitosan dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok faktorial dengan tiga faktor perlakuan yaitu penambahan glutaraldehid (1gr , 2gr, dan 3gr b/b) dan penambahan gliserol (1gr, 2gr, dan 3gr b/b). Variabel yang diamati adalah ketebalan, adsorpsi, kekuatan tarik, dan perpanjangan putus. Hasil penelitian menunjukkan bahwa penambahan glutaraldehid dan gliserol berpengaruh nyata terhadap ketebalan, adsorpsi, kekuatan tarik, dan pemanjangan hidrogel kitosan. Berdasarkan hasil penelitian, karakteristik terbaik dari hidrogel kitosan-glutaraldehid-gliserol ditunjukkan dengan penambahan 3 gr glutaraldehid dan 1 gr gliserol, yaitu nilai ketebalan 0,288±0,005, adsorpsi 1403,13±200,51, kuat tarik 1,49±0,03, 26,64±0,21 perpanjangan putus.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87589714","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 : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p13
Iffan Maflahah, Sofi Anshori, S. Supriyanto
Garam dapat dijadikan produk garam mandi padatan atau lebih dikenal both bomb salt. Tujuan penelitian adalah mengetahui pengaruh konsentrasi sodium bikarbonat dan asam sitrat serta terhadap sifat mutu fisik (organoleptik, kadar air, pH), efektivitas (waktu larut), dan keamanan dari sediaan garam mandi serta menentukan perlakuan terbaik yang dapat menghasilkan garam mandi berdasarkan karakteristik mutu. Penambahan konsentrasi natrium bikarbonat dan asam sitrat memberikan pengaruh terhadap hasil uji kadar air dan uji waktu larut. Semakin tinggi konsentrasi natrium bikarbonat dan asam sitrat maka nilai kadar air akan semakin naik sebanyak 3%. Semakin tinggi konsentrasi natrium bikarbonat dan asam sitrat maka waktu larut garam mandi yang dihasilkan semakin cepat. Konsentrasi natrium bikarbonat dan asam sitrat tidak berpengaruh terhadap nilai pH dan waktu larut garam mandi. Hasil uji organoleptik diketahui berdasarkan 15 panelis rata-rata panelis menyukai produk dari garam mandi mulai dari atribut warna, aroma, tekstur dan keseluruhan. Hasil formulasi terbaik garam mandi terdapat pada perlakuan dengan konsentrasi Natrium Bikarbonat 50% dan Asam Sitrat 30%.
{"title":"Pengaruh Penambahan Natrium Bikarbonat dan Asam Sitrat Terhadap Karakteristik Mutu Garam Mandi (Bath Bomb Salt)","authors":"Iffan Maflahah, Sofi Anshori, S. Supriyanto","doi":"10.24843/jrma.2022.v10.i03.p13","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p13","url":null,"abstract":"Garam dapat dijadikan produk garam mandi padatan atau lebih dikenal both bomb salt. Tujuan penelitian adalah mengetahui pengaruh konsentrasi sodium bikarbonat dan asam sitrat serta terhadap sifat mutu fisik (organoleptik, kadar air, pH), efektivitas (waktu larut), dan keamanan dari sediaan garam mandi serta menentukan perlakuan terbaik yang dapat menghasilkan garam mandi berdasarkan karakteristik mutu. Penambahan konsentrasi natrium bikarbonat dan asam sitrat memberikan pengaruh terhadap hasil uji kadar air dan uji waktu larut. Semakin tinggi konsentrasi natrium bikarbonat dan asam sitrat maka nilai kadar air akan semakin naik sebanyak 3%. Semakin tinggi konsentrasi natrium bikarbonat dan asam sitrat maka waktu larut garam mandi yang dihasilkan semakin cepat. Konsentrasi natrium bikarbonat dan asam sitrat tidak berpengaruh terhadap nilai pH dan waktu larut garam mandi. Hasil uji organoleptik diketahui berdasarkan 15 panelis rata-rata panelis menyukai produk dari garam mandi mulai dari atribut warna, aroma, tekstur dan keseluruhan. Hasil formulasi terbaik garam mandi terdapat pada perlakuan dengan konsentrasi Natrium Bikarbonat 50% dan Asam Sitrat 30%. ","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90376169","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 : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p05
I. M. A. K. Jagatkirana, Cokorda Anom Bayu Sandyasmara, I. Arnata
The increasing number of minimarkets in Ungasan Village causing the income of grocery store owners decreases, that makes grocery stall owners should implement a marketing mix strategy to be compete, by studying the behavior of minimarket consumers. This study aims to analyze the marketing mix factors that determine consumer decisions in choosing a minimarket to shop in Ungasan Village and find out the dominant factors so the results is expected to help grocery store owners in Ungasan Village. The stages of this study including preliminary survey, attribute identification based on marketing mix factors, questionnaire generating, reliability and validity testing, broadcasting the questionnaire to the consumers of grocery store, data gathering, data analyzing, and generating the results and the discussions. The study implemented by surveying 154 respondents, then from the results a factor analysis carried out using Microsoft Excel 2016 and SPSS 26. The results show that there are five factors betwixt accessibility factor, employee performance factor, promotion factor, physical evidence factor, and price factor. The accessibility factor is the dominant factor that determines consumer decisions in choosing a minimarket for shopping, with the attribute that has the highest correlation value is that the distance of the mini market is close to the dwelling (X8).
{"title":"ANALISIS FAKTOR-FAKTOR BAURAN PEMASARAN YANG MENENTUKAN KEPUTUSAN KONSUMEN DALAM MEMILIH MINIMARKET UNTUK BERBELANJA DI DESA UNGASAN","authors":"I. M. A. K. Jagatkirana, Cokorda Anom Bayu Sandyasmara, I. Arnata","doi":"10.24843/jrma.2022.v10.i03.p05","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p05","url":null,"abstract":"The increasing number of minimarkets in Ungasan Village causing the income of grocery store owners decreases, that makes grocery stall owners should implement a marketing mix strategy to be compete, by studying the behavior of minimarket consumers. This study aims to analyze the marketing mix factors that determine consumer decisions in choosing a minimarket to shop in Ungasan Village and find out the dominant factors so the results is expected to help grocery store owners in Ungasan Village. The stages of this study including preliminary survey, attribute identification based on marketing mix factors, questionnaire generating, reliability and validity testing, broadcasting the questionnaire to the consumers of grocery store, data gathering, data analyzing, and generating the results and the discussions. The study implemented by surveying 154 respondents, then from the results a factor analysis carried out using Microsoft Excel 2016 and SPSS 26. The results show that there are five factors betwixt accessibility factor, employee performance factor, promotion factor, physical evidence factor, and price factor. The accessibility factor is the dominant factor that determines consumer decisions in choosing a minimarket for shopping, with the attribute that has the highest correlation value is that the distance of the mini market is close to the dwelling (X8).","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84474951","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 : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p11
AN-NISA Imannianty, T. Juwitaningtyas
The aims of this study were (1) to identify the type and number of product defects in orthodox black tea raw materials at PT. Perkebunan Nusantara VIII Kebun Kertamanah (2) To find out the cause of defects in Orthodox Black Tea Raw Materials at PT. Nusantara VIII Plantation Kertamanah Plantation. The research method used is descriptive method with special study implementation methods. Data were analyzed using (1) analysis tables (2) Pareto diagrams (3) bar charts (4) cause-and-effect diagrams. The results obtained (1) the value of the percentage of tea shoots that are suitable for processing (2) the value of the percentage of shoots that do not meet the standards (3) the factors that cause the high percentage of shoots that do not meet the requirements at PT. Nusantara VIII Plantation Kertamanah Plantation
本研究的目的是:(1)查明Perkebunan Nusantara VIII Kebun Kertamanah PT. Perkebunan Nusantara VIII Plantation Kertamanah PT. Nusantara VIII Plantation的正统红茶原料的产品缺陷类型和数量。(2)查明产生缺陷的原因。本研究采用描述性研究方法，并辅以专门的研究实施方法。数据分析采用(1)分析表(2)帕累托图(3)柱状图(4)因果图。得到(1)适合加工的茶苗百分比值(2)不合格茶苗百分比值(3)造成nuusantara VIII种植园Kertamanah种植园茶苗不合格百分比高的因素
{"title":"Analysis Of Tea Shoots Worth Processing (APLO) In The Raw Materials Of Orthodox Black Tea With Mechanical Picking Method At PT. Perkebunan Nusantara VIII Kebun Kertamanah Bandung, Jawa Barat","authors":"AN-NISA Imannianty, T. Juwitaningtyas","doi":"10.24843/jrma.2022.v10.i03.p11","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p11","url":null,"abstract":"The aims of this study were (1) to identify the type and number of product defects in orthodox black tea raw materials at PT. Perkebunan Nusantara VIII Kebun Kertamanah (2) To find out the cause of defects in Orthodox Black Tea Raw Materials at PT. Nusantara VIII Plantation Kertamanah Plantation. The research method used is descriptive method with special study implementation methods. Data were analyzed using (1) analysis tables (2) Pareto diagrams (3) bar charts (4) cause-and-effect diagrams. The results obtained (1) the value of the percentage of tea shoots that are suitable for processing (2) the value of the percentage of shoots that do not meet the standards (3) the factors that cause the high percentage of shoots that do not meet the requirements at PT. Nusantara VIII Plantation Kertamanah Plantation","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90490163","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 : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p07
Ni Putu Mega Triasswari, I. Arnata, I. Yoga
Onggok is tapioca solid waste that contains high cellulose but has not been used appropriately. This study aims to determine the concentration of NaOH and TCA to produce the best CMC characteristics of onggok. The study used a factorial randomized block design. The factor I was the concentration of NaOH (15%; 30%; and 45%), and factor II was the concentration of TCA (10%; 20%; and 30%). The variables observed included yield, water content, degree of substitution, NaCl content, and purity. The results showed that the concentration of NaOH and TCA significantly affected the yield, water content, degree of substitution, NaCl content, and purity of CMC. The concentrations of 45% NaOH and 30% TCA produced the best CMC characteristics with yield, moisture content, degree of substitution, viscosity, NaCl content, and CMC purity of 109.65±0.78%, 9.57±0.53%, 1.13±0.12, 170.00±10.00cPs, 0.86±0.40%, and 99.14±0.40%, respectively.
{"title":"KARAKTERISTIK KARBOKSIMETIL SELULOSA DARI ONGGOK SINGKONG PADA VARIASI KONSENTRASI NATRIUM HIDROKSIDA DAN ASAM TRIKLOROASETAT","authors":"Ni Putu Mega Triasswari, I. Arnata, I. Yoga","doi":"10.24843/jrma.2022.v10.i03.p07","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p07","url":null,"abstract":"Onggok is tapioca solid waste that contains high cellulose but has not been used appropriately. This study aims to determine the concentration of NaOH and TCA to produce the best CMC characteristics of onggok. The study used a factorial randomized block design. The factor I was the concentration of NaOH (15%; 30%; and 45%), and factor II was the concentration of TCA (10%; 20%; and 30%). The variables observed included yield, water content, degree of substitution, NaCl content, and purity. The results showed that the concentration of NaOH and TCA significantly affected the yield, water content, degree of substitution, NaCl content, and purity of CMC. The concentrations of 45% NaOH and 30% TCA produced the best CMC characteristics with yield, moisture content, degree of substitution, viscosity, NaCl content, and CMC purity of 109.65±0.78%, 9.57±0.53%, 1.13±0.12, 170.00±10.00cPs, 0.86±0.40%, and 99.14±0.40%, respectively.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89310607","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 : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p04
Ida Ayu Gede Satwika Candra Praba Sari, L. P. Wrasiati, I. Arnata
Teh herbal merupakan teh yang tidak terbuat dari daun teh (Cameliia sinensis) tetapi terbuat dari bahan baku bunga, daun, biji, akar atau buah kering yang biasanya berkhasiat menyehatkan dan tidak mengandung kafein. Salah satu bahan yang digunakan dalam pembuatan teh herbal yaitu serai wangi.Tujuan penelitian ini adalah mengetahui pengaruh suhu awal penyeduhan terhadap karakteristik fisikokimia dan sensoris teh serai wangi serta menentukan suhu awal penyeduhan dalam menghasilkan teh serai wangi dengan karakteristik fisikokimia dan sensoris terbaik. Faktornya yaitu suhu awal penyeduhan yang terdiri dari lima taraf yaitu 60ºC, 70ºC, 80ºC, 90ºC dan 100ºC. Hasil penelitian menunjukkan bahwa perlakuan suhu awal penyeduhan sangat mempengaruhi sifat fisikokimia dan organoleptik. Semakin tinggi perlakuan suhu awal penyeduhan maka menghasilkan teh serai wangi dengan karakteristik fisikokimia dan organoleptik terbaik, perlakuan suhu awal penyeduhan 100ºC menghasilkan karakteristik total fenolik 0,46±0,02 mg GAE/g, aktivitas antioksidan IC50 6.610,13±90,53 ppm, kadar sari larut air 10,32%. tingkat kecerahan (L*) 14,56±0,18, tingkat kemerahan (a*) 8,89±0,19, tingkat kekuningan (b*) 12,00±0,37. Produk terbaik yang terpilih dari penilaian sensoris adalah dengan skoring warna 3,1±0,64 (hijau kekuningan), skoring rasa 3,6±0,75 (agak pahit), skoring aroma 4,2±0,77 (beraroma serai), dan penerimaan keseluruhan 5,65±1,14 (agak suka).
{"title":"EVALUASI SUHU AWAL PENYEDUHAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TEH SERAI WANGI (Cymbopogon nardus L.) PRODUKSI PT. KARSA ABADI","authors":"Ida Ayu Gede Satwika Candra Praba Sari, L. P. Wrasiati, I. Arnata","doi":"10.24843/jrma.2022.v10.i03.p04","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p04","url":null,"abstract":"Teh herbal merupakan teh yang tidak terbuat dari daun teh (Cameliia sinensis) tetapi terbuat dari bahan baku bunga, daun, biji, akar atau buah kering yang biasanya berkhasiat menyehatkan dan tidak mengandung kafein. Salah satu bahan yang digunakan dalam pembuatan teh herbal yaitu serai wangi.Tujuan penelitian ini adalah mengetahui pengaruh suhu awal penyeduhan terhadap karakteristik fisikokimia dan sensoris teh serai wangi serta menentukan suhu awal penyeduhan dalam menghasilkan teh serai wangi dengan karakteristik fisikokimia dan sensoris terbaik. Faktornya yaitu suhu awal penyeduhan yang terdiri dari lima taraf yaitu 60ºC, 70ºC, 80ºC, 90ºC dan 100ºC. Hasil penelitian menunjukkan bahwa perlakuan suhu awal penyeduhan sangat mempengaruhi sifat fisikokimia dan organoleptik. Semakin tinggi perlakuan suhu awal penyeduhan maka menghasilkan teh serai wangi dengan karakteristik fisikokimia dan organoleptik terbaik, perlakuan suhu awal penyeduhan 100ºC menghasilkan karakteristik total fenolik 0,46±0,02 mg GAE/g, aktivitas antioksidan IC50 6.610,13±90,53 ppm, kadar sari larut air 10,32%. tingkat kecerahan (L*) 14,56±0,18, tingkat kemerahan (a*) 8,89±0,19, tingkat kekuningan (b*) 12,00±0,37. Produk terbaik yang terpilih dari penilaian sensoris adalah dengan skoring warna 3,1±0,64 (hijau kekuningan), skoring rasa 3,6±0,75 (agak pahit), skoring aroma 4,2±0,77 (beraroma serai), dan penerimaan keseluruhan 5,65±1,14 (agak suka).","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81227136","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 : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p06
Deri Wahyuni, I. Satriawan, Cokorda Anom Bayu Sandyasmara
Waste cooking oil (WCO) is oil that has been used for frying more than three times, so it is classified as dangerous which can endanger human health and also have a negative impact on the environment. The city of Denpasar every month produces approximately 604,629 liters/month of waste cooking oil until now it has not been clearly managed. WCO if managed properly will be a potential, because it can be processed into products and provide added economic value. The purposes of this research were to analyze the potential of WCO management in Denpasar City and develop a design model for WCO management in Denpasar City. This research was conducted using a dynamic system approach, and system simulations were carried out from 2020 to 2030. The development of a dynamic model of WCO utilizes secondary and primary data. The simulation results show the factors that influence the behavior of the model, namely the supply of household WCO, the supply of non-household WCO and waste treatment technology. The simulation results on existing conditions in 2030 show that the stock of waste cooking oil cannot meet the demand for waste cooking oil. Based on the simulation results of several scenarios, alternative policy recommendations that are in accordance with the objectives are scenario 4 (combined scenarios) which can produce a supply of used cooking oil of 229,897.75 liters in 2025 and increases to 253,348.94 liters in 2030.
{"title":"Model Dinamik Pengelolaan Limbah Minyak Goreng Bekas di Kota Denpasar","authors":"Deri Wahyuni, I. Satriawan, Cokorda Anom Bayu Sandyasmara","doi":"10.24843/jrma.2022.v10.i03.p06","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p06","url":null,"abstract":"Waste cooking oil (WCO) is oil that has been used for frying more than three times, so it is classified as dangerous which can endanger human health and also have a negative impact on the environment. The city of Denpasar every month produces approximately 604,629 liters/month of waste cooking oil until now it has not been clearly managed. WCO if managed properly will be a potential, because it can be processed into products and provide added economic value. The purposes of this research were to analyze the potential of WCO management in Denpasar City and develop a design model for WCO management in Denpasar City. This research was conducted using a dynamic system approach, and system simulations were carried out from 2020 to 2030. The development of a dynamic model of WCO utilizes secondary and primary data. The simulation results show the factors that influence the behavior of the model, namely the supply of household WCO, the supply of non-household WCO and waste treatment technology. The simulation results on existing conditions in 2030 show that the stock of waste cooking oil cannot meet the demand for waste cooking oil. Based on the simulation results of several scenarios, alternative policy recommendations that are in accordance with the objectives are scenario 4 (combined scenarios) which can produce a supply of used cooking oil of 229,897.75 liters in 2025 and increases to 253,348.94 liters in 2030.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72875466","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 : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p08
Made Ayu Dhava Vagisvari GIRI PUTRI, N. Wartini, I. Arnata
Daun singkong merupakan hasil samping dari pengolahan ubi kayu dengan produksi daun segar mencapai 10-40 ton/ha/tahun. Daun singkong memiliki kandungan klorofil yang cukup tinggi sehingga berpotensi menjadi pewarna alami. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan maltodekstrin-karagenan dan konsentrasi enkapsulan terhadap karakteristik enkapsulat pewarna daun singkong, serta menentukan perlakuan terbaik untuk menghasilkan enkapsulat pewarna daun singkong. Enkapsulasi dilakukan pada perbandingan maltodekstrin-karagenan (95%:5%, 90%:10% dan 85%:15%) dengan konsentrasi enkapsulan (5 dan 10%). Hasil penelitian menunjukkan perbandingan maltodekstrin-karagenan dan konsentrasi enkapsulan berpengaruh sangat nyata, namun tidak berinteraksi. Berdasarkan uji indeks efektivitas perlakuan terbaik untuk menghasilkan enkapsulat ekstrak pewarna daun singkong adalah perbandingan maltodekstrin-karagenan 90%:10% dengan konsentrasi enkapsulan 5%. Dengan karakteristik rendemen, kadar air, kelarutan, tingkat kecerahan (L*), tingkat kemerahan (a*), tingkat kekuningan (b*), klorofil total, klorofil a, klorofil b, dan efisiensi enkapsulasi berturut-turut sebesar 97,9 ± 1,60%, 6,31 ± 1,41%, 75,57 ± 1,32%, 34,3 ± 2,01, 2,3 ± 0,22, 18,7 ± 0,84, 11,17 ± 0,10 ppm, 3,43 ± 0,04 ppm, 7,74 ± 0,13 ppm dan 73,8 ± 0,65%.
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Pub Date : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p02
M. Santhi, I. W. Arnata, L. Wrasiati
Cellulose is a chemical component of lignocellulose that can be found in most cell walls and woody parts of plants. One of the plants that has a high cellulose content is coco fiber, which is 43.44%. However, the potential of cellulose content in coco fiber is still not optimally utilized. This study aims to determine the effect of the temperature and time of the bleaching process using peracetic acid (PA) on the characteristics of the cellulose produced, as well as to determine the best combination of temperature and time for the bleaching process with PA to produce coco fiber cellulose. This study used a randomized block design with two factors, that were temperature (60°C, 80°C, and 100°C) and time (30 minutes and 60 minutes). Data were analyzed by analysis of variance and continued with Duncan's multiple comparison test. Variables observed were yield, degree of whiteness, content of cellulose, hemicellulose, and lignin. The results showed that the treatment temperature and time of the bleaching process using PA had a significant effect on all observed variables. The interaction between temperature and time of the bleaching process had a significant effect on whiteness, cellulose, hemicellulose, and lignin content, but did not significantly affect the yield content of coco fiber. The best treatment to produce cellulose was obtained by using PA at a temperature of 100°C and a time of 60 minutes. The characteristics were 35.38±0.32% yield, 84.77±0.81% degree of whiteness, 83.14±0.22% cellulose, 6.60±0.51% hemicellulose, and 4.23±0.55% lignin.
{"title":"ISOLASI SELULOSA DARI SERAT SABUT KELAPA (Cocos nucifera L.) PADA VARIASI SUHU DAN WAKTU PROSES BLEACHING DENGAN ASAM PERASETAT","authors":"M. Santhi, I. W. Arnata, L. Wrasiati","doi":"10.24843/jrma.2022.v10.i03.p02","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p02","url":null,"abstract":"Cellulose is a chemical component of lignocellulose that can be found in most cell walls and woody parts of plants. One of the plants that has a high cellulose content is coco fiber, which is 43.44%. However, the potential of cellulose content in coco fiber is still not optimally utilized. This study aims to determine the effect of the temperature and time of the bleaching process using peracetic acid (PA) on the characteristics of the cellulose produced, as well as to determine the best combination of temperature and time for the bleaching process with PA to produce coco fiber cellulose. This study used a randomized block design with two factors, that were temperature (60°C, 80°C, and 100°C) and time (30 minutes and 60 minutes). Data were analyzed by analysis of variance and continued with Duncan's multiple comparison test. Variables observed were yield, degree of whiteness, content of cellulose, hemicellulose, and lignin. The results showed that the treatment temperature and time of the bleaching process using PA had a significant effect on all observed variables. The interaction between temperature and time of the bleaching process had a significant effect on whiteness, cellulose, hemicellulose, and lignin content, but did not significantly affect the yield content of coco fiber. The best treatment to produce cellulose was obtained by using PA at a temperature of 100°C and a time of 60 minutes. The characteristics were 35.38±0.32% yield, 84.77±0.81% degree of whiteness, 83.14±0.22% cellulose, 6.60±0.51% hemicellulose, and 4.23±0.55% lignin.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89137151","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 : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p12
Ni Made Natalisa Putri, A. Suryawan Wiranatha, I. Triani
Persaingan industri yang semakin ketat di era globalisasi saat ini, menuntut perusahaan untuk meningkatkan kinerja karyawan agar dapat mencapai tujuan secara optimal. PT Indoroti Prima Cemerlang adalah salah satu industri yang bergerak dalam bidang produksi pangan yaitu roti dengan brand yang terkenal yaitu Mr. Bread. Permasalahan yang terjadi di PT. Indoroti Prima Cemerlang adalah ketidakstabilan produktivitas karyawan dari bulan ke bulan. Tujuan penelitian ini yaitu mengetahui perngaruh beban kerja dan kepuasan kerja di PT. Indoroti Prima Cemerlang. Metode yang digunakan pada penelitian ini yaitu metode analisis faktor dengan hasil yang diperoleh yaitu terbentuk 3 faktor yang mempengaruhi kinerja karyawan. Metode yang kedua yaitu uji T dan uji F dengan hasil beban kerja berpengaruh negatif tetapi tidak signifikan sedangkan kepuasan kerja berpengaruh positif dan signifikan terhadap kinerja karyawan. Metode ketiga yaitu Full Time Equivalent dengan hasil perhitungan beban kerja dengan indeks FTE menunjukkan bahwa elemen kerja I memiliki indeks FTE 1,13. Indeks tersebut menunjukkan bahwa beban kerja pada elemen I tergolong normal karena berada pada range antara 1-1,28. Pada elemen kerja II memiliki indeks FTE sebesar 0,14 yang menunjukkan bahwa beban kerja tergolong underload dengan range nilai FTE antara 0-0,99. Elemen kerja III dan IV tergolong overload karena berada pada range FTE >1,28.
{"title":"ANALISIS PENGARUH BEBAN KERJA DAN KEPUASAN KERJA TERHADAP KINERJA KARYAWAN DI PT. INDOROTI PRIMA CEMERLANG CABANG BALI","authors":"Ni Made Natalisa Putri, A. Suryawan Wiranatha, I. Triani","doi":"10.24843/jrma.2022.v10.i03.p12","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p12","url":null,"abstract":"Persaingan industri yang semakin ketat di era globalisasi saat ini, menuntut perusahaan untuk meningkatkan kinerja karyawan agar dapat mencapai tujuan secara optimal. PT Indoroti Prima Cemerlang adalah salah satu industri yang bergerak dalam bidang produksi pangan yaitu roti dengan brand yang terkenal yaitu Mr. Bread. Permasalahan yang terjadi di PT. Indoroti Prima Cemerlang adalah ketidakstabilan produktivitas karyawan dari bulan ke bulan. Tujuan penelitian ini yaitu mengetahui perngaruh beban kerja dan kepuasan kerja di PT. Indoroti Prima Cemerlang. Metode yang digunakan pada penelitian ini yaitu metode analisis faktor dengan hasil yang diperoleh yaitu terbentuk 3 faktor yang mempengaruhi kinerja karyawan. Metode yang kedua yaitu uji T dan uji F dengan hasil beban kerja berpengaruh negatif tetapi tidak signifikan sedangkan kepuasan kerja berpengaruh positif dan signifikan terhadap kinerja karyawan. Metode ketiga yaitu Full Time Equivalent dengan hasil perhitungan beban kerja dengan indeks FTE menunjukkan bahwa elemen kerja I memiliki indeks FTE 1,13. Indeks tersebut menunjukkan bahwa beban kerja pada elemen I tergolong normal karena berada pada range antara 1-1,28. Pada elemen kerja II memiliki indeks FTE sebesar 0,14 yang menunjukkan bahwa beban kerja tergolong underload dengan range nilai FTE antara 0-0,99. Elemen kerja III dan IV tergolong overload karena berada pada range FTE >1,28.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77427956","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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