Journal of the Royal Musical Association最新文献_第8页

Pengaruh Jenis dan Konsentrasi Bahan Pemlastis terhadap Bioplastik Glukomanan 胶粘剂的种类和浓度对胶水生物塑料的影响

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-30 DOI: 10.24843/JRMA.2021.V09.I01.P08

Aditya Nandika A.J, Bambang Admadi Harsojuwono, I. Arnata

{"title":"Pengaruh Jenis dan Konsentrasi Bahan Pemlastis terhadap Bioplastik Glukomanan","authors":"Aditya Nandika A.J, Bambang Admadi Harsojuwono, I. Arnata","doi":"10.24843/JRMA.2021.V09.I01.P08","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P08","url":null,"abstract":"This research aims to determine the effect of plasticizer types and concentrations on the characteristics of glucomannan bioplastics, and to determine the types and concentrations of plasticizers that can produce glucomannan bioplastics with the best characteristics. This experimental design used a completely randomized design method. Factor I is a type of plasticizer consisting of glycerol, sorbitol, propanol-2, and polyethylene glycol. The second factor is the concentration of plasticizers which consists of 4 levels, namely 0.5%: 1.5%: 2.5%: 3.5%. The experiment resulted in 16 treatment combinations and grouped into 2 groups to obtain 32 experimental units. The data were analyzed for their diversity and continued with the Duncan multiple comparison test. The results showed that the type and concentration of plasticizers had a very significant effect on tensile strength, elongation at break, modulus young, and swelling. The interaction has a very significant effect on tensile strength and expansion and has a significant effect on the elasticity of glucomannan bioplastics. Meanwhile, the type and concentration of plasticizers had no significant effect on the length of biodegradation. The best glucomannan bioplastic was obtained in the treatment of glycerol plasticizers with a concentration of 1.5 % with a tensile strength value of 6.17 MPa, elongation at break of 21.50 %, elasticity 28.72 MPa development 25.84 %, and degradation time of 8 days. Bioplastics produced in this study have meet the SNI 7188.7:2016 standards in the elongation test at break and standards ASTM 5336 in the degradation time variables. The resulting bioplastic has not met SNI on the tensile strength, modulus young, and swelling variables. \u0000Keywords : bioplastic, glucomannan, glycerol, polyethylene glycol, propanol-2, sorbitol","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"75"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48148402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Analisis Faktor yang Mempengaruhi Keputusan Pembelian Produk Kopi Kapal Api Sachet di Kota Denpasar 分析影响丹巴萨镇咖啡船购买香包的决定的因素

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-30 DOI: 10.24843/JRMA.2021.V09.I01.P15

Dhea Novratena, Amna . Hartiati, I. Yoga

{"title":"Analisis Faktor yang Mempengaruhi Keputusan Pembelian Produk Kopi Kapal Api Sachet di Kota Denpasar","authors":"Dhea Novratena, Amna . Hartiati, I. Yoga","doi":"10.24843/JRMA.2021.V09.I01.P15","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P15","url":null,"abstract":"The purpose of this research to determine the factors that consider consumers in making purchasing decisions for Kapal Api Sachet Coffee in Denpasar and determine the dominant variables in purchasing decisions for Kapal Api Sachet Coffee.This research uses factor analysis method and data technique which is done by google form through social media, 200 questionnaires to respondents in Denpasar and 30 questionnaires in Badung Regency for validity and reliability test. The results of the analysis formed are 5 factors, namely psychological factors consisting of 10 variables with an eigenvalue of 8.891. Promotion factors are 5 variables with a total eigen value of 1.930. Product factor consists of 4 variables with a total eigenvalue of 1.779. Location factor consists of 3 variables with a total eigenvalue of 1.338. Price factor consists of 2 variables with an eigenvalue value of 1.244. When viewed from the value of the loading factor that influences consumer decisions in purchasing Kapal Api Coffee, it is in the location factor, which is available at street vendors with a loading factor value of 0.862 and available at small shops with a loading factor value of 0.799. \u0000Keywords: Factor Analysis, Purchasing Decision, Marketing, Coffee","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"149"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42219270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Uji Angka Lempeng Total dan Kontaminan Koliform pada Susu Kedelai Bermerek yang Beredar di Kota Denpasar 登巴萨市标记高级牛奶的总印记和大肠杆菌污染试验

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-30 DOI: 10.24843/JRMA.2021.V09.I01.P14

Michael Jordi Theofanny, Ida Bagus Wayan Gunam, N. P. Suwariani

引用次数: 0

Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta Robusta咖啡叶的抗菌和抗氧化剂提取物的初始温度和时间的影响

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-30 DOI: 10.24843/JRMA.2021.V09.I01.P09

Luh Gede Gita Lestari, N. S. Antara, N. P. Suwariani

{"title":"Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta","authors":"Luh Gede Gita Lestari, N. S. Antara, N. P. Suwariani","doi":"10.24843/JRMA.2021.V09.I01.P09","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P09","url":null,"abstract":"The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm. \u0000Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"85"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47325432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Karakteristik Enkapsulat Teh Instan Daun Kenikir (Cosmos caudatus Kunth.) pada Perlakuan Penambahan Emulsifier Tween 80 速溶片状茶胶囊对吐温80乳化剂添加行为的影响

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-30 DOI: 10.24843/JRMA.2021.V09.I01.P13

Emita Dwi Cahyana, L. P. Wrasiati, Lutfi Suhendra

{"title":"Karakteristik Enkapsulat Teh Instan Daun Kenikir (Cosmos caudatus Kunth.) pada Perlakuan Penambahan Emulsifier Tween 80","authors":"Emita Dwi Cahyana, L. P. Wrasiati, Lutfi Suhendra","doi":"10.24843/JRMA.2021.V09.I01.P13","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P13","url":null,"abstract":"The aims of research were to know the effect of addition emulsifier tween 80 on the making of Cosmos caudatus Kunth. instant tea, and to determine the addition of the best tween 80 emulsifier to the Cosmos caudatus Kunth. instant tea. This research used a simple randomized block design, wich the concentration of tween 80 as the factor. The concentration of tween 80 used in this research are 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The data obtained were analyzed by analysis of variance and then processed by the Tukey test. The results showed that the concentration of tween 80 influenced the yield, solubility, total flavonoids, brightness level, redness level, yellowish level, and texture organoleptic tests which included stickiness, dryness and smoothness. The best treatment based on physicochemistry was obtained by adding 1% concentration of tween 80, with a yield value at 11.08 %, solubility at 96.77%, total flavonoids at 9.1041 mg QE/g, the level of brightness (L*) at 36.49, the level of redness (a*) at 19.36, and the level of yellowish (b*) at 30.63. Based on the results of the organoleptic test, respondendts chose treatment without the addition of tween 80, with a stickiness texture value at 4.20 (not sticky),, dryness at 4.60 (dry), and smoothness at 4.75 (smooth). \u0000Keywords : Cosmos caudatus Kunth. leaves, instant tea, encapsulation, tween 80","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"130"},"PeriodicalIF":0.3,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45045314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakteristrik Enkapsulat Pewarna dari Ekstrak Daun Pepaya (Carica papaya L.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin 木瓜片提取物（Carica木瓜L.）对明胶和麦芽糊精的彩色胶囊特性比较

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-26 DOI: 10.24843/JRMA.2021.V09.I01.P05

Samapta Manggala Aditya, L. P. Wrasiati, Sri Mulyani

{"title":"Karakteristrik Enkapsulat Pewarna dari Ekstrak Daun Pepaya (Carica papaya L.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin","authors":"Samapta Manggala Aditya, L. P. Wrasiati, Sri Mulyani","doi":"10.24843/JRMA.2021.V09.I01.P05","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P05","url":null,"abstract":"Papaya leaves can be used as a green dye because it contains chlorophyll. Chlorophyll compounds as a green coloring are obtained by extraction and stored in the form of encapsulation powder. This study has two purposes, (i) to know the effect of the gelatin and maltodextrin encapsulants ratio on the encapsulates characteristics of papaya leaf coloring extract, and (ii) to determine the encapsulates comparison treatment of the best gelatin and maltodextrin in producing the characteristic encapsulate extract of papaya leaf coloring. Experiments in this study were using a randomized block design with one treatment, namely the ratio of gelatin and maltodextrin consisting of 7 levels, namely, (1:0), (0:1) (1:1), (1:1.5), (1:2), (1:2.5), (1:3). The results showed that the ratio of gelatin-maltodextrin was highly significant (P<0.05) on yield, total chlorophyll content, solubility, brightness level, redness level (a*), yellowish level (b*) and no effect (P>0.05) on water content. The treatment of gelatin and maltodextrin (1:3) ratio was the best treatment to produce encapsulate sea lettuce extract with yield of 35.27 %, water content of 6.13%, total chlorophyll content of 1192.69 ppm, solubility of 79.12%, brightness level (L*) 39.39, redness level (a*) 16.95 and yellowish level (b*) 14.84. \u0000Keywords : papaya leaf extract, gelatin, maltodextrin, encapsulation","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"42"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44120248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Suhu dan Waktu Maserasi 可可豆皮提取物(Theobroma L)的特性是一种抗氧化剂的热处理和成熟时间的来源

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-26 DOI: 10.24843/JRMA.2021.V09.I01.P01

I. A. C. Dewi, G. P. G. Putra, L. P. Wrasiati

{"title":"Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Suhu dan Waktu Maserasi","authors":"I. A. C. Dewi, G. P. G. Putra, L. P. Wrasiati","doi":"10.24843/JRMA.2021.V09.I01.P01","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P01","url":null,"abstract":"Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk can be used as a natural antioxidant by extracting the polyphenol compounds. This research aim to find out the effect of temperature and maceration time on the of cocoa bean husk extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce cocoa bean husk extract as a source of antioxidants. This experiment used a factorial randomized block design with two factors. The first factor was maceration temperature consisting of 30±2?C, 40±2?C, dan 50±2?C. The second factor was maceration time consisting of 24, 36 and 48 hours. The data was analysed by analysis of variant and continued with the Tukey test. The results showed that maceration temperature had a very significant effect, while maceration time had a significant effect on yield, total phenolic, and antioxidant capacity. whereas the interaction between treatments had no significant effect on yield, total phenolic, and antioxidant capacity. The best treatment to produce cocoa bean husk extract as a source of antioxidants is to use a maceration temperature of 50±2?C and a maceration time of 48 hours with a yield characteristic of 2,77 percent, a total phenolic value of 72,35 mg GAE / g, and a capacity antioxidants amounting to 17,45 mg GAEAC / g, \u0000Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"1"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48369231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Karakteristik Mikroemulsi a-Tokoferol pada Perbandingan Campuran Tiga Surfaktan Nonionik dan Lama Pengadukan 微乳酸a-Tokoferol的特征是三次非离子代孕和长期混合

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-26 DOI: 10.24843/JRMA.2021.V09.I01.P04

Putu Ayu Sucitawati, Lutfi Suhendra, G. G. Putra

{"title":"Karakteristik Mikroemulsi a-Tokoferol pada Perbandingan Campuran Tiga Surfaktan Nonionik dan Lama Pengadukan","authors":"Putu Ayu Sucitawati, Lutfi Suhendra, G. G. Putra","doi":"10.24843/JRMA.2021.V09.I01.P04","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P04","url":null,"abstract":"Microemulsions have thermodynamics and stable kinetics as carriers of ?-tocopherol compounds. This study aimed to know the effect of mixtures ratio of three nonionic surfactants and stiring time on the characteristics of ?-tocopherol microemulsion, as well as to obtain the best stiring time and mixture ratio of three nonionic surfactants to produce ?-tocopherol microemulsion. This experiment used a randomized block design with two factors. The first factor is the ratio of a mixture of three nonionic surfactants with Hydrophilic-Lipophilic Balance (HLB) 14.5. The second factor is stirring time. Data were analyzed using analysis of variance and continued with BNJ test. Test the effectiveness index to determine the best treatment. The results showed that the comparison of three surfactant mixtures, stirring duration and interaction between treatments significantly affected the characteristics of ?-tocopherol microemulsion. Comparison of the mixture of three surfactants Tween 80: Span 80: Tween 20 (v / v%) HLB 14.5 consisting of F2 (89,5 : 5,5 : 5) and 4 minutes stirring time is the best treatment for the characteristics of ?-Tocopherol microemulsion. The best treatment has the characteristics of ?-tocopherol microemulsions namely transparent appearance, stable to centrifugation (4500 rpm), pH (4.5; 5.5 and 6.5) and dilution (1: 9, 1:49 and 1:99) with Turbidity index values ??are below 1 percent. Microemulsion turbidity index values ??before and after centrifugation were 0.19 percent and microemulsion turbidity at pH 4.5 and 1: 9 dilution were 0.11 percent. \u0000Keywords: microemulsion, stirring time, surfactan non ionic, ?-Tocoferol","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"33"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44338865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prospek Usaha Simplisia Kunyit (Curcuma domestica Val.) di Bali Ditinjau dari Analisis Finansial 巴厘岛的金融分析反映了藏红花杂交的前景

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-26 DOI: 10.24843/JRMA.2021.V09.I01.P02

I. M. T. Mahagiri, Sri Mulyani, Ketut Satriawan

引用次数: 1

Analisis Produktivitas Produksi Roti Manis PT. Indoroti Prima Cemerlang (Mr.Bread) Badung 分析了优质面包的生产效率

IF 0.3 2区艺术学

Journal of the Royal Musical Association Pub Date : 2021-03-26 DOI: 10.24843/JRMA.2021.V09.I01.P03

Putu Shangrila Revia Parameswari Prascita, I. Satriawan, L. P. Wrasiati

{"title":"Analisis Produktivitas Produksi Roti Manis PT. Indoroti Prima Cemerlang (Mr.Bread) Badung","authors":"Putu Shangrila Revia Parameswari Prascita, I. Satriawan, L. P. Wrasiati","doi":"10.24843/JRMA.2021.V09.I01.P03","DOIUrl":"https://doi.org/10.24843/JRMA.2021.V09.I01.P03","url":null,"abstract":"Indoroti Prima Cemerlang Corporate, also known as Mr. Bread, is one of the companies produces various kind of bread. In producing bread, the company always optimizes the usage all available sources. Analyzing productivity rate could be done by measuring the productivity of the production division. On the productivity rate measurement process Indoroti Prima Cemerlang Corporate was using objective matrix method (OMAX) and six ratios. Four ratios were the assessment of efficiency criteria, one ratio was used to assess inferential criteria, and the last one ratio was used for effectivity criteria. The highest productivity rate of sweet bread was achieved on June 2020, which increased up to 2,8% with productivity index 292,6. On contrary, the lowest productivity rate was 22,5% on April 2020, with productivity index 215,8. The linkage analysis of each productivity ratio component process to sweet loaf production in Indoroti Prima Cemerlang Corporate result was on ratio 6 with value 212,5, and ratio 2 with value 319,6. In order to improve the productivity, it is recommended to modify the ratio 1 into 190 hours, ratio 2 into 43.810.023 IDR, ratio 3 into 294.291.081 IDR, ratio 4 into 55 people, ratio 6 into 3.006.399.330 IDR and ratio 6 into 184 hours. \u0000Keywords : productivity, production, Objective Matrix (OMAX)","PeriodicalId":17438,"journal":{"name":"Journal of the Royal Musical Association","volume":"9 1","pages":"23"},"PeriodicalIF":0.3,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41508664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"艺术学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0