Pub Date : 2022-11-23DOI: 10.24843/jrma.2022.v10.i03.p10
Riza Febriyani, L. P. Wrasiati, I. Triani
Black tea is tea produced from the shoots of tea leaves (Camellia sinensis) through a fermentation process. Black tea La Vie en Rose produced by PT. Bali Cahaya Amerta is one type of tea that is promoted as a functional drink or beverage with antioxidant properties. This tea consists of a mixture of black tea and rose bud. The purpose of this study was to determine the effect of brewing temperature and serving dosage on the characteristics of black tea La Vie en Rose and determine the brewing temperature and serving dosage in order to produce black tea La Vie en Rose with the best characteristics. The experiment in this study used a factorial completely randomized design with two factors as treatment, including the brewing temperature which consisted of 3 levels, namely 70o± 2oC, 80o± 2oC, 90o± 2oC and the serving dosage consisted of 4 levels, namely 2 grams, 3 grams, 4 grams and 5 grams. The observed variables were antioxidant activity IC50, extract content in water, color intensity (L*, a*, b*) and organoleptic test (hedonic test). Results showed that the interaction between the brewing temperature treatment and serving dosage very influential on the antioxidant activity of IC50, hedonic test, and yellowness level (b*) but had no effect on brightness level (L*) and redness level (a*). The best treatment was at a brewing temperature of 90oC and a serving dosage of 3 grams to produce black tea La Vie en Rose with antioxidant activity characteristics IC50 of 239,628±0,22 ppm, organoleptic test of overall acceptance 5.9±0.79 (slightly like to really like), as well as water soluble extract content of 16,5%, brightness level (L*) 19.17±0,5 , redness level (a*) 9.98±0.7, yellowness level (b*) 19.46±0,41.
红茶是由茶叶(Camellia sinensis)的芽通过发酵过程制成的茶。由PT. Bali Cahaya Amerta生产的La Vie en Rose红茶是一种被宣传为具有抗氧化特性的功能性饮料或饮料的茶。这种茶由红茶和玫瑰花蕾混合而成。本研究的目的是确定冲泡温度和装药剂量对玫瑰玫瑰红茶特性的影响，并确定冲泡温度和装药剂量，以生产出具有最佳特性的玫瑰玫瑰红茶。本试验采用因子完全随机设计，两因素处理，其中酿造温度为70±20℃、80±20℃、90±20℃3个水平，饮用量为2 g、3 g、4 g、5 g 4个水平。观察变量为抗氧化活性IC50、水中提取物含量、颜色强度(L*、a*、b*)和感官测试(享乐测试)。结果表明:冲泡温度和用量的交互作用对IC50抗氧化活性、喜度试验和黄度等级(b*)有较大影响，但对亮度等级(L*)和红度等级(a*)无影响。最佳处理条件为冲泡温度为90℃，饮用量为3 g，得到的玫瑰红茶抗氧化活性特性IC50为239,628±0,22 ppm，感官测试总体接受度为5.9±0.79(微喜欢到真喜欢)，水溶性提取物含量为16.5%，亮度(L*)为19.17±0,5，红度(a*)为9.98±0.7，黄度(b*)为19.46±0,41。
{"title":"Pengaruh Suhu Penyeduhan dan Takaran Saji Terhadap Karakteristik Teh Hitam La Vie en Rose Produksi PT. Bali Cahaya Amerta","authors":"Riza Febriyani, L. P. Wrasiati, I. Triani","doi":"10.24843/jrma.2022.v10.i03.p10","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p10","url":null,"abstract":"Black tea is tea produced from the shoots of tea leaves (Camellia sinensis) through a fermentation process. Black tea La Vie en Rose produced by PT. Bali Cahaya Amerta is one type of tea that is promoted as a functional drink or beverage with antioxidant properties. This tea consists of a mixture of black tea and rose bud. The purpose of this study was to determine the effect of brewing temperature and serving dosage on the characteristics of black tea La Vie en Rose and determine the brewing temperature and serving dosage in order to produce black tea La Vie en Rose with the best characteristics. The experiment in this study used a factorial completely randomized design with two factors as treatment, including the brewing temperature which consisted of 3 levels, namely 70o± 2oC, 80o± 2oC, 90o± 2oC and the serving dosage consisted of 4 levels, namely 2 grams, 3 grams, 4 grams and 5 grams. The observed variables were antioxidant activity IC50, extract content in water, color intensity (L*, a*, b*) and organoleptic test (hedonic test). Results showed that the interaction between the brewing temperature treatment and serving dosage very influential on the antioxidant activity of IC50, hedonic test, and yellowness level (b*) but had no effect on brightness level (L*) and redness level (a*). The best treatment was at a brewing temperature of 90oC and a serving dosage of 3 grams to produce black tea La Vie en Rose with antioxidant activity characteristics IC50 of 239,628±0,22 ppm, organoleptic test of overall acceptance 5.9±0.79 (slightly like to really like), as well as water soluble extract content of 16,5%, brightness level (L*) 19.17±0,5 , redness level (a*) 9.98±0.7, yellowness level (b*) 19.46±0,41.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91297365","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.p15
Dinda Nofita Sari, T. Juwitaningtyas
The purpose of this research are (1) Find out the control limits of the implementation of quality control on PT.Perkebunan Nusantara VIII Kebun Kertamanah. (2) to determine the production of low quality black tea products under controlled conditions in PT.Perkebunan Nusantara VIII Kebun Kertamanah. (3) to determine the factors that cause low quality black tea products to not meet the standards in PT.Perkebunan Nusantara VIII Kebun Kertamanah. (4) to find out the percentage value of off grade low quality black tea in PT.Perkebunan Nusantara VIII Kebun Kertamanah. The basic method is descriptive with the implementation method is the case study. Data were analyzed using (1) check sheet (2) p chart (3) fishbone diagram. The results showed that (1) control limits of low quality black tea which are in the upper and lower control limits. (2) production of low quality black tea products under controlled conditions (3) factors that cause low quality black tea products to not meet standards (4) value Percentage off grade low quality black tea in PT.Perkebunan Nusantara VIII Kebun Kertamanah.
本研究的目的是:(1)找出pekebunan Nusantara VIII Kebun Kertamanah实施质量控制的控制限度。(2)确定PT.Perkebunan Nusantara VIII Kebun Kertamanah在受控条件下生产的低质量红茶产品。(3)确定导致低质量红茶产品不符合PT.Perkebunan Nusantara VIII Kebun Kertamanah标准的因素。(4)找出PT.Perkebunan Nusantara VIII Kebun Kertamanah中次等劣质红茶的百分比值。基本方法是描述性的，实现方法是案例研究性的。数据分析采用(1)检查表(2)p图(3)鱼骨图。结果表明:(1)低质红茶的控制限度在控制上限和控制下限之间。(2)在受控条件下生产低质量红茶产品(3)导致低质量红茶产品不符合标准的因素(4)价值perkebunan Nusantara VIII Kebun Kertamanah劣质红茶的次品百分比。
{"title":"Quality Analysis Of Low Quality Orthodox Black Tea At PT.Perkebunan Nusantara VIII Kebun Kertamanah Bandung, Jawa Barat","authors":"Dinda Nofita Sari, T. Juwitaningtyas","doi":"10.24843/jrma.2022.v10.i03.p15","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p15","url":null,"abstract":"The purpose of this research are (1) Find out the control limits of the implementation of quality control on PT.Perkebunan Nusantara VIII Kebun Kertamanah. (2) to determine the production of low quality black tea products under controlled conditions in PT.Perkebunan Nusantara VIII Kebun Kertamanah. (3) to determine the factors that cause low quality black tea products to not meet the standards in PT.Perkebunan Nusantara VIII Kebun Kertamanah. (4) to find out the percentage value of off grade low quality black tea in PT.Perkebunan Nusantara VIII Kebun Kertamanah. The basic method is descriptive with the implementation method is the case study. Data were analyzed using (1) check sheet (2) p chart (3) fishbone diagram. The results showed that (1) control limits of low quality black tea which are in the upper and lower control limits. (2) production of low quality black tea products under controlled conditions (3) factors that cause low quality black tea products to not meet standards (4) value Percentage off grade low quality black tea in PT.Perkebunan Nusantara VIII Kebun Kertamanah.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77750851","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.p09
Dewi Sartika, S. Nengsi, Syafiuddin Syafiuddin
ABSTRAK: Penelitian ini bertujuan untuk mengetahui proses pengolahan, keuntungan dan kelayakan usaha lada bubuk pada UKM Amanagappa Desa Wawondula Kecamatan Towuti Kabupaten Luwu Timur. Penelitian ini merupakan studi kasus yang melibatkan 6 informan, yaitu: 1 pemilik usaha dan 3 karyawan produksi dan 2 orang pemasaran. Analisis data menggunakan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa pengolahan lada bubuk terdiri dari persiapan bahan baku, perendaman, pengupasan, pengeringan, pembubutan dan pengemasan. Keuntungan yang diperoleh adalah Rp. 6.423.750/bulan dengan total pendapatan Rp. 62.500.000/bulan, dan total biaya yang dikeluarkan adalah Rp. 56.076.250/bulan, R/C ratio 1.1 sehingga usaha lada bubuk di UKM Amanagapa layak.
抽查:这项研究旨在了解中小企业Amanagappa在Wawondula village - Towuti east ruwu village的处理、利润和可行性。本研究是一个案例研究，涉及6个告密者，1个企业主，3个生产人员和2个营销人员。数据分析使用定量描述性分析。研究表明，胡椒的加工包括准备原料、浸泡、剥皮、干燥、爆裂和包装。收益为6.42万3550万美元/月收入，总成本为6.6亿076250卢比/月，卢比/C ratio 1.1，使UKM Amanagapa的胡椒生意具有价值。
{"title":"ANALISIS KEUNTUNGAN DAN KELAYAKAN USAHA AGROINDUSTRI LADA BUBUK (Studi Kasus: UKM Amanagappa Lada Bubuk Towutiqu)","authors":"Dewi Sartika, S. Nengsi, Syafiuddin Syafiuddin","doi":"10.24843/jrma.2022.v10.i03.p09","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p09","url":null,"abstract":"ABSTRAK: Penelitian ini bertujuan untuk mengetahui proses pengolahan, keuntungan dan kelayakan usaha lada bubuk pada UKM Amanagappa Desa Wawondula Kecamatan Towuti Kabupaten Luwu Timur. Penelitian ini merupakan studi kasus yang melibatkan 6 informan, yaitu: 1 pemilik usaha dan 3 karyawan produksi dan 2 orang pemasaran. Analisis data menggunakan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa pengolahan lada bubuk terdiri dari persiapan bahan baku, perendaman, pengupasan, pengeringan, pembubutan dan pengemasan. Keuntungan yang diperoleh adalah Rp. 6.423.750/bulan dengan total pendapatan Rp. 62.500.000/bulan, dan total biaya yang dikeluarkan adalah Rp. 56.076.250/bulan, R/C ratio 1.1 sehingga usaha lada bubuk di UKM Amanagapa layak.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90444717","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.p14
Gusti agung Ayu kade Saraswati, L. P. Wrasiati, I. Triani
Cocoa fat are composed of vegetable fat which is contain high stearate acid and palmitate acid and usualy used at pharmacy sector as a suppositoria, in indutrial sector it use as cosmetic based such as lipstick and lip balm, and in food sector it used as a mixing ingredient of chocolate bar, candy, and bakery. VCO (Virgin Coconut Oil) is a clear oil from fresh coconut extraction proces which is contain high antioxidant and laurate acid that good for health benefit. In this study we will learn about comparation effect of cocoa butter and VCO and mixig duration to margarne characteristic. The comparation of cocoa butter and VCO are 65:35, 70:30, and 75:25 and the mixing duration are 10 minute, 15 minute, 20 minute. The result show the increase of cacao butter make margarine have a higer fat contain, texture, and chocolate taste. The resutlt show that both comparation of ingridient and mixing duration give a real imppact to margarine charasteristic. In this study the best treatment is in comparation cacao butter and VCO at 70:30 and with mixing duration for 15 minute. The best margarine characteristic having a result water content14,46±0,37%, fat content90.42±0.61%, texture analyzer2.74 ± 0.19 %, color intencity test L* 34.23±0.04%, a* 17.6 ±0.25%, b* 19.34±0.25% and scoring color 3.40 ±0.51%, taste 3.30 ± 0.51%, and favorites 3.00 ± 0.65 %.
{"title":"PENGARUH PERBANDINGAN LEMAK KAKAO (Theobroma cacao L.) DAN VCO (Virgin Coconut Oil) SERTA LAMA PENGADUKAN TERHADAP KARAKTERISTIK MARGARIN","authors":"Gusti agung Ayu kade Saraswati, L. P. Wrasiati, I. Triani","doi":"10.24843/jrma.2022.v10.i03.p14","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p14","url":null,"abstract":"Cocoa fat are composed of vegetable fat which is contain high stearate acid and palmitate acid and usualy used at pharmacy sector as a suppositoria, in indutrial sector it use as cosmetic based such as lipstick and lip balm, and in food sector it used as a mixing ingredient of chocolate bar, candy, and bakery. VCO (Virgin Coconut Oil) is a clear oil from fresh coconut extraction proces which is contain high antioxidant and laurate acid that good for health benefit. In this study we will learn about comparation effect of cocoa butter and VCO and mixig duration to margarne characteristic. The comparation of cocoa butter and VCO are 65:35, 70:30, and 75:25 and the mixing duration are 10 minute, 15 minute, 20 minute. The result show the increase of cacao butter make margarine have a higer fat contain, texture, and chocolate taste. The resutlt show that both comparation of ingridient and mixing duration give a real imppact to margarine charasteristic. In this study the best treatment is in comparation cacao butter and VCO at 70:30 and with mixing duration for 15 minute. The best margarine characteristic having a result water content14,46±0,37%, fat content90.42±0.61%, texture analyzer2.74 ± 0.19 %, color intencity test L* 34.23±0.04%, a* 17.6 ±0.25%, b* 19.34±0.25% and scoring color 3.40 ±0.51%, taste 3.30 ± 0.51%, and favorites 3.00 ± 0.65 %.","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":"88778256","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.p03
Ida Bagus Wiryasuta Yudiantara, L. P. Wrasiati, I. Arnata
Eko-enzim merupakan produk fermentasi yang memiliki banyak kegunaan seperti disinfektan, pupuk organik, dan pembersih permukaan. Produksi eko-enzim umumnya menggunakan sampah organik, sumber gula, dan air serta memerlukan waktu kurang lebih 3 bulan dalam lingkungan anaerob hingga siap panen. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula aren terhadap karakteristik eko-enzim dari kulit buah nanas dengan penambahan ragi tape sebagai starter mikroorganisme. Penelitian ini dilakukan dengan Rancangan Acak Lengkap satu faktor yaitu penambahan gula aren. Faktor penambahan gula aren terhadap kulit buah nanas terdiri atas 6 taraf yaitu rasio 0:6; rasio 1:6; rasio 2:6; rasio 3:6; rasio 4:6; dan rasio 5:6. Variabel yang diamati dalam penelitian ini adalah kadar alkohol, pH, dan total padatan terlarut. Hasil penelitian menunjukkan adanya pengaruh penambahan gula aren terhadap kadar alkohol, derajat keasaman, dan total padatan terlarut eko-enzim kulit buah nanas. Pada hari ke-8, eko-enzim memiliki kadar alkohol tertinggi dan cenderung menurun pada hari ke-10. Perlakuan terbaik terdapat pada penambahan gula aren rasio 5:6 yang menghasilkan kadar alkohol paling tinggi yaitu sebesar .
{"title":"Pengaruh Penambahan Gula Aren terhadap Karakteristik Eko-enzim Kulit Buah Nanas (Ananas comosus).","authors":"Ida Bagus Wiryasuta Yudiantara, L. P. Wrasiati, I. Arnata","doi":"10.24843/jrma.2022.v10.i03.p03","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p03","url":null,"abstract":"Eko-enzim merupakan produk fermentasi yang memiliki banyak kegunaan seperti disinfektan, pupuk organik, dan pembersih permukaan. Produksi eko-enzim umumnya menggunakan sampah organik, sumber gula, dan air serta memerlukan waktu kurang lebih 3 bulan dalam lingkungan anaerob hingga siap panen. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula aren terhadap karakteristik eko-enzim dari kulit buah nanas dengan penambahan ragi tape sebagai starter mikroorganisme. Penelitian ini dilakukan dengan Rancangan Acak Lengkap satu faktor yaitu penambahan gula aren. Faktor penambahan gula aren terhadap kulit buah nanas terdiri atas 6 taraf yaitu rasio 0:6; rasio 1:6; rasio 2:6; rasio 3:6; rasio 4:6; dan rasio 5:6. Variabel yang diamati dalam penelitian ini adalah kadar alkohol, pH, dan total padatan terlarut. Hasil penelitian menunjukkan adanya pengaruh penambahan gula aren terhadap kadar alkohol, derajat keasaman, dan total padatan terlarut eko-enzim kulit buah nanas. Pada hari ke-8, eko-enzim memiliki kadar alkohol tertinggi dan cenderung menurun pada hari ke-10. Perlakuan terbaik terdapat pada penambahan gula aren rasio 5:6 yang menghasilkan kadar alkohol paling tinggi yaitu sebesar . \u0000 \u0000 \u0000 \u0000 \u0000 ","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90518428","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 : 2022-11-19DOI: 10.24843/jrma.2022.v10.i03.p01
I. Andari, I. W. Arnata, Anak Agung Made Dewi Anggreni
Indonesia is the largest coconut producing country in the world. The abundant potential of coco fiber has not been fully utilized optimally. The purpose of this study was to determine the effect of hydrogen peroxide concentration and time of the bleaching process on the cellulose’s characteristics of coconut fiber, as well as to determine the concentration of hydrogen peroxide and time of the bleaching process to produce cellulose from coconut fiber with the best characteristics. This study used a factorial Randomized Block Design with two treatment factors, namely the concentration of H2O2 (K) (20%, 30% and 40%) and the bleaching process time (W) (60 minutes and 120 minutes). Variables observed were yield, degree of whiteness, cellulose, hemicellulose and lignin. The concentration of hydrogen peroxide and the time of the bleaching process affect the yield, whiteness, cellulose, hemicellulose and lignin on cellulose of coconut fiber. The interaction between treatments affected the degree of whiteness, cellulose, hemicellulose, and lignin but had no effect on the yield of the bleached coconut fiber. The best treatment in the bleaching process to produce cellulose from coco fiber is the combination of 40% hydrogen peroxide concentration and 120 minutes of bleaching time. The cellulose characteristics of coco fiber produced were yield, whiteness, cellulose, hemicellulose and lignin is 38.45±2.51%, 76.23±1.54%, 90.19±0.66 %, 5.53±0.58%, and 3.66±0.18%, respectively.
{"title":"PENGARUH KONSENTRASI HIDROGEN PEROKSIDA DAN WAKTU PROSES BLEACHING TERHADAP KARAKTERISTIK SELULOSA SERAT SABUT KELAPA (Cocos nucifera L.)","authors":"I. Andari, I. W. Arnata, Anak Agung Made Dewi Anggreni","doi":"10.24843/jrma.2022.v10.i03.p01","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i03.p01","url":null,"abstract":"Indonesia is the largest coconut producing country in the world. The abundant potential of coco fiber has not been fully utilized optimally. The purpose of this study was to determine the effect of hydrogen peroxide concentration and time of the bleaching process on the cellulose’s characteristics of coconut fiber, as well as to determine the concentration of hydrogen peroxide and time of the bleaching process to produce cellulose from coconut fiber with the best characteristics. This study used a factorial Randomized Block Design with two treatment factors, namely the concentration of H2O2 (K) (20%, 30% and 40%) and the bleaching process time (W) (60 minutes and 120 minutes). Variables observed were yield, degree of whiteness, cellulose, hemicellulose and lignin. The concentration of hydrogen peroxide and the time of the bleaching process affect the yield, whiteness, cellulose, hemicellulose and lignin on cellulose of coconut fiber. The interaction between treatments affected the degree of whiteness, cellulose, hemicellulose, and lignin but had no effect on the yield of the bleached coconut fiber. The best treatment in the bleaching process to produce cellulose from coco fiber is the combination of 40% hydrogen peroxide concentration and 120 minutes of bleaching time. The cellulose characteristics of coco fiber produced were yield, whiteness, cellulose, hemicellulose and lignin is 38.45±2.51%, 76.23±1.54%, 90.19±0.66 %, 5.53±0.58%, and 3.66±0.18%, respectively.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75170557","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 : 2022-09-03DOI: 10.24843/jrma.2022.v10.i02.p07
W. Wulantika, S. Supriyanto, M. Fakhry
Tanaman kelor (Moringa Oleifera) dan beluntas (Pluchea Indica) mengandung antioksidan yang tinggi sehingga bisa dimanfaatkan sebagai makanan fungsional. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik mi yang dibuat dari eksrak daun kelor dan beluntas. Penelitian ini menggunakan rancangan acak lengkap non faktorial dengan 5 variasi formula pembuatan mi. Paramater yang diamati meliputi analisis warna, antioksidan dan uji sensoris. Data hasil penelitian dianalisis menggunakan uji F pada taraf signifikasi 5% apabila ada beda nyata dilanjutkan dengan uji DMRT?5% dengan bantuan sofware SPSS versi 21. Hasil penelitian menunjukkan bahwa penggunaan daun kelor dalam bentuk bubur dapat meningkatkan kandungan antioksidannya dengan nilai 11,63.%.
{"title":"KARAKTERISTIK MI TINGGI ANTIOKSIDAN DARI DAUN KELOR (Moringa oleifera L.) DAN DAUN BELUNTAS (Pluchea indica L.)","authors":"W. Wulantika, S. Supriyanto, M. Fakhry","doi":"10.24843/jrma.2022.v10.i02.p07","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p07","url":null,"abstract":"Tanaman kelor (Moringa Oleifera) dan beluntas (Pluchea Indica) mengandung antioksidan yang tinggi sehingga bisa dimanfaatkan sebagai makanan fungsional. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik mi yang dibuat dari eksrak daun kelor dan beluntas. Penelitian ini menggunakan rancangan acak lengkap non faktorial dengan 5 variasi formula pembuatan mi. Paramater yang diamati meliputi analisis warna, antioksidan dan uji sensoris. Data hasil penelitian dianalisis menggunakan uji F pada taraf signifikasi 5% apabila ada beda nyata dilanjutkan dengan uji DMRT?5% dengan bantuan sofware SPSS versi 21. Hasil penelitian menunjukkan bahwa penggunaan daun kelor dalam bentuk bubur dapat meningkatkan kandungan antioksidannya dengan nilai 11,63.%.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86504165","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 : 2022-09-03DOI: 10.24843/jrma.2022.v10.i02.p06
Angga Pranayasa, G. G. Putra, Lutfi Suhendra
Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during the processing of cocoa beans. Utilization of cocoa husk has been studied, including as a source of pectin. Conventional pectin extraction tends to take a long time, so it is necessary to develop a new method. Microwave-assisted extraction (MAE) is used because it is more efficient. In this study, the effect of microwave power and cocoa husk-solvent ratio on the yield and characteristics of pectin was investigated. This research also determines the best combination to produce pectin from cocoa pod husk. Extraction was carried out for 6 minutes with 0.1 N hydrochloric acid (HCl) at microwave power (600 and 800 W) and cocoa husk-solvent ratio (1:20, 1:30 and 1:40 w/v). The results showed that both factors affected the characteristics of the pectin except water content. The optimum conditions for extracting pectin from cocoa pod husk were at 800 W microwave power and 1:30 (w/v) cocoa husk-solvent ratio. Pectin produced was 2.63 g per 100 g of dried cocoa husk and was grouped into low methoxyl and high ester pectin. The characteristics of pectin such as moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content and degree of esterification is 15.57±1.23%, 2.43±0.12%, 765.3±17.08 mg, 4.83±0.18%, 50.4±0.54% and 54.4±1.51%, respectively.
可可豆荚(Theobroma cacao L.)由75%的可可壳组成，可可壳在可可豆加工过程中作为废物被丢弃。对可可壳的利用进行了研究，包括作为果胶的来源。传统的果胶提取方法耗时较长，因此有必要开发新的方法。微波辅助提取(MAE)的效率更高。研究了微波功率和可可壳溶剂比对果胶产率和特性的影响。本研究还确定了可可豆荚壳生产果胶的最佳组合。用0.1 N的盐酸(HCl)在微波功率(600和800 W)和可可壳-溶剂比(1:20、1:30和1:40 W /v)下提取6 min。结果表明，除含水量外，这两种因素都对果胶的特性有影响。从可可豆荚壳中提取果胶的最佳条件为微波功率为800 W，可可壳液比为1:30 (W /v)。果胶产量为2.63 g / 100 g，分为低甲氧基果胶和高酯果胶。果胶的水分含量、灰分含量、当量重量、甲氧基含量、半乳糖醛酸含量、酯化度等指标分别为15.57±1.23%、2.43±0.12%、765.3±17.08 mg、4.83±0.18%、50.4±0.54%和54.4±1.51%。
{"title":"PENGARUH DAYA GELOMBANG MIKRO DAN RASIO BAHAN-PELARUT PADA RENDEMEN DAN SIFAT FISIKOKIMIA PEKTIN DARI KULIT BUAH KAKAO","authors":"Angga Pranayasa, G. G. Putra, Lutfi Suhendra","doi":"10.24843/jrma.2022.v10.i02.p06","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p06","url":null,"abstract":"Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during the processing of cocoa beans. Utilization of cocoa husk has been studied, including as a source of pectin. Conventional pectin extraction tends to take a long time, so it is necessary to develop a new method. Microwave-assisted extraction (MAE) is used because it is more efficient. In this study, the effect of microwave power and cocoa husk-solvent ratio on the yield and characteristics of pectin was investigated. This research also determines the best combination to produce pectin from cocoa pod husk. Extraction was carried out for 6 minutes with 0.1 N hydrochloric acid (HCl) at microwave power (600 and 800 W) and cocoa husk-solvent ratio (1:20, 1:30 and 1:40 w/v). The results showed that both factors affected the characteristics of the pectin except water content. The optimum conditions for extracting pectin from cocoa pod husk were at 800 W microwave power and 1:30 (w/v) cocoa husk-solvent ratio. Pectin produced was 2.63 g per 100 g of dried cocoa husk and was grouped into low methoxyl and high ester pectin. The characteristics of pectin such as moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content and degree of esterification is 15.57±1.23%, 2.43±0.12%, 765.3±17.08 mg, 4.83±0.18%, 50.4±0.54% and 54.4±1.51%, respectively.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78079862","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 : 2022-09-03DOI: 10.24843/jrma.2022.v10.i02.p08
Intan Tiar Malau, I. Wijaya, I. Arnata
The aim of this research was to determine the growth phase curve of BU3.111E1 and to determine the effect of various pH and temperatures on BU3.111E1 isolate growth media to produce ethanol. These experiment was carried out in stages, namely culture stock rejuvenation, culture grow and adjustment, measuring the effects of various pH and temperature in media upon fermentation followed by distillation. This study used two variations of pH (4.0 and 5.0) and three variations of temperature (18, 24 and 30°C) and two repetitions. The growth curve of BU3.111E1 isolate showed that the isolate grew in 33 hours, starting from the exponential phase, stationary phase to the death phase. The fermentation results showed that, pH 4.0 at 30°C produced the highest ethanol which was 15.05 mL with a total dissolved solids of 2.50 (?% brix). pH 5.0 at 18°C ??was produced the lowest ethanol, which was 3.47 mL with a total dissolved solids of 0.65 (?% brix). The results indicate that pH and temperature affect bacteria during fermentation to produce ethanol.
{"title":"VARIASI PH PADA MEDIA TUMBUH DAN SUHU FERMENTASI DALAM MEMPRODUKSI ETANOL OLEH ISOLAT BU3.111E1","authors":"Intan Tiar Malau, I. Wijaya, I. Arnata","doi":"10.24843/jrma.2022.v10.i02.p08","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p08","url":null,"abstract":"The aim of this research was to determine the growth phase curve of BU3.111E1 and to determine the effect of various pH and temperatures on BU3.111E1 isolate growth media to produce ethanol. These experiment was carried out in stages, namely culture stock rejuvenation, culture grow and adjustment, measuring the effects of various pH and temperature in media upon fermentation followed by distillation. This study used two variations of pH (4.0 and 5.0) and three variations of temperature (18, 24 and 30°C) and two repetitions. The growth curve of BU3.111E1 isolate showed that the isolate grew in 33 hours, starting from the exponential phase, stationary phase to the death phase. The fermentation results showed that, pH 4.0 at 30°C produced the highest ethanol which was 15.05 mL with a total dissolved solids of 2.50 (?% brix). pH 5.0 at 18°C ??was produced the lowest ethanol, which was 3.47 mL with a total dissolved solids of 0.65 (?% brix). The results indicate that pH and temperature affect bacteria during fermentation to produce ethanol.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"104 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80678236","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 : 2022-09-03DOI: 10.24843/jrma.2022.v10.i02.p10
Askur Rahman
Tujuan dari penelitian ini adalah mengenali kebutuhan dan keinginan pengguna mengenai produk dari Rumah Tropis menggunakan peta empati dan menganalisis model bisnis produk dari Rumah Tropis menggunakan Business Model Canvas (BMC). Penggalian data dilakukan dengan proses wawancara terhadap pihak-pihak terkait, lalu dilakukan analisis menggunakan peta empati dan Business Model Canvas (BMC). Hasil penelitian menunjukkan bahwa konsumen sayur memiliki persamalahan sayur tidak segar, kotor dan mengandung pestisida dan harapan harga yang terjangkau, dapat langsung diantar ke tempat konsumen dan dilayani dengan ramah. Selanjutnya penciptaan keunggulan produk sayur dilakukan dengan menawarkan sayur dengan kualitas yang terjamin (sayur segar, hiegenis dan bebas pestisida), harga lebih terjangkau dari pada pasar modern, dan berkomitmen memberikan pelayanan yang ramah, sehingga memperoleh arus pendapatan yang diinginkan.
{"title":"ANALISIS PROFIL KONSUMEN DAN MODEL BISNIS PADA RUMAH TROPIS DENGAN MENGGUNAKAN PETA EMPATI DAN BISNIS MODEL KANVAS","authors":"Askur Rahman","doi":"10.24843/jrma.2022.v10.i02.p10","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p10","url":null,"abstract":"Tujuan dari penelitian ini adalah mengenali kebutuhan dan keinginan pengguna mengenai produk dari Rumah Tropis menggunakan peta empati dan menganalisis model bisnis produk dari Rumah Tropis menggunakan Business Model Canvas (BMC). Penggalian data dilakukan dengan proses wawancara terhadap pihak-pihak terkait, lalu dilakukan analisis menggunakan peta empati dan Business Model Canvas (BMC). Hasil penelitian menunjukkan bahwa konsumen sayur memiliki persamalahan sayur tidak segar, kotor dan mengandung pestisida dan harapan harga yang terjangkau, dapat langsung diantar ke tempat konsumen dan dilayani dengan ramah. Selanjutnya penciptaan keunggulan produk sayur dilakukan dengan menawarkan sayur dengan kualitas yang terjamin (sayur segar, hiegenis dan bebas pestisida), harga lebih terjangkau dari pada pasar modern, dan berkomitmen memberikan pelayanan yang ramah, sehingga memperoleh arus pendapatan yang diinginkan.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82773639","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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