JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI最新文献

{"title":"KEMAMPUAN MINYAK KAYU MANIS (Cinnamomum burmanii) SEBAGAI ANTI JAMUR TERHADAP PERTUMBUHAN JAMUR Saccharomyces cerevisiae DAN Aspergillus niger","authors":"Tuti Herlina Br.Naibaho, N. S. Antara, I. Arnata","doi":"10.24843/jrma.2023.v11.i02.p11","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p11","url":null,"abstract":"mudah diperoleh dari alam. Penelitian ini dilakukan dengan membandingkan warna jaja samuhan yang diberi pewarna sintetis dan diberi pewarna alami dari daun suji, bunga gemitir, bunga telang dan bugenvil. Penelitian dilakukan di Desa Tunjuk, Kabupaten Tabanan. Hasil dari penelitian ini menyatakan bahwa nilai kecerahan (L), kemerahan (a) dan kekuningan (b) dari jaja samuhan dengan pewarna sintetis adalah (55,4± 0.1; 32,4± 0,2 dan 41.9± 0,2) nilai L, a dan b pada jaja samuhan dengan pewarna alamiah adalah (53,6± 0,3 ; 31,2± 0,1 dan 40,5± 0,2). Berdasarkan hasil tersebut dapat disimpulkan bahwa warna dengan bahan alamiah pada jaja samuhan mendekati warna dengan pewarna sintetis. Kata kunci : jaja samuhan, pewarna alamiah dan pewarna sinteti","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75660701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimasi Formula Serbuk Pewarna Alami Daun Singkong (Manihot esculenta Crantz)","authors":"A. Wiyono, Winda Amilia, Rifqoh Anggarani Mulyana, Ola Riska Aprilia Intan Aghata","doi":"10.24843/jrma.2023.v11.i02.p14","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p14","url":null,"abstract":"Cassava leaves (Manihot esculenta C.) have a total chlorophyll of 27.4667 mg/g, the second highest after papaya leaves. Plants containing chlorophyll can be used as raw materials to make green powder natural dyes. The method used in the manufacture of powdered natural dyes is foam mat drying. the process of making natural dye powder with foam mat drying method added with maltodextrin and MgCO3. The purpose of this study was to determine the optimum formula for natural dyes of cassava leaf powder with variations of maltodextrin and MgCO3 and to determine the physical and chemical supporting characteristics of the optimum formula for natural dyes of cassava leaf powder. The results showed that the optimum formula of cassava leaf natural coloring powder is F5. Variations in the comparison of maltodextrin and MgCO3 concentrations in the optimum formula obtained the water content value of 4.44%; dissolving time 41 seconds; pH 8.2; value of L* 53.0; value a* -21,4; b* 18.9; the degradation of the stability of the heating time of the oven and the stability of the heating time of the hot plate are 11.59% and 11.92%; hue value 138.55o ; chroma value 28.55; and total chlorophyll content of 14,231 mg/g. In addition, the application to textiles with a color resistance test found that the decrease in the mass of the fabric did not change too much. \u0000Keywords: Cassava Leaf, Chlorophyll, Foam Mat Drying, Maltodextrin, MgCO3 \u0000Daun singkong (Manihot esculenta C.) memiliki klorofil total sebesar 27,4667 mg/g, tertinggi kedua setelah daun pepaya. Tumbuhan yang mengandung klorofil dapat digunakan sebagai bahan baku pembuatan pewarna alami serbuk hijau. Metode yang digunakan dalam pembuatan serbuk pewarna alami adalah foam mat drying. Proses pembuatan serbuk pewarna alami dengan metode foam mat drying ditambah maltodekstrin dan MgCO3. Tujuan dari penelitian ini adalah untuk menentukan formula pewarna serbuk daun singkong yang optimum dengan variasi maltodekstrin dan MgCO3 serta menentukan sifat fisik dan kimia pendukung dari ekstrak daun singkong. Formula optimum pewarna alami serbuk daun singkong. Hasil penelitian menunjukkan bahwa formula serbuk pewarna alami daun singkong yang optimal adalah formula F5. Variasi perbandingan konsentrasi maltodekstrin dan MgCO3 pada formula optimum diperoleh nilai kadar air sebesar 4,44%; waktu larut 41 detik; pH 8,2; nilai L* 53,0; nilai a* -21,4; b* 18.9; penurunan stabilitas waktu pemanasan oven dan stabilitas waktu pemanasan hot plate masing-masing sebesar 11,59% dan 11,92%; nilai hue 138,55o ; nilai chroma 28,55; dan kandungan klorofil total 14.231 mg/g. Selain itu, aplikasi pada tekstil dengan uji ketahanan warna didapatkan bahwa penurunan massa kain tidak terlalu banyak berubah. \u0000Kata Kunci : Daun Singkong, Klorofil, Foam Mat Drying, Maltodekstrin, MgCO3","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78368578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Rasio Campuran Surfaktan dan Rasio Campuran Surfaktan dengan Minyak Atsiri Cempaka Putih (Michelia alba DC.) Terhadap Karakteristik Mikroemulsi Sebagai Body Mist","authors":"Rossa Ayu Sutardianie, Lutfi Suhendra, N. Wartini","doi":"10.24843/jrma.2023.v11.i02.p01","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p01","url":null,"abstract":"Essential oils are complex mixtures of volatile alcohol compounds and are produced as secondary metabolites in plants. Essential oils usually determine the characteristic aroma of the plant, white cempaka flowers contain 0.2 % essential oil obtained by distillation. The essential oil contained in white cempaka is shown to have antimicrobial activity. This study aims to determine the effect of the formulation of the ratio of the surfactant mixture Tween 80: Tween 20: Span 80 on the microemulsion characteristics of white cempaka essential oil as a body mist, determine the ratio of the surfactant mixture Tween 80 : Tween 20: Span 80 appropriately to obtain the microemulsion characteristics of white cempaka essential oil as a body mist, knowing the effect of the ratio of the mixture of surfactants and essential oil of white cempaka on the microemulsion characteristics of white cempaka essential oil as a body mist and determining the appropriate ratio of the mixture of white cempaka and essential oil to obtain the microemulsion characteristics of white cempaka essential oil as body mist . This experiment used a one-factor Complete Randomized Design (RAL). In this study, it was carried out in 2 stages. The first stage consists of a ratio of 20:80 tween surfactant mixtures: 80: span 80 with 5 levels, namely (97:2,27:0.25); (97:2,5:0,5); (97:2,25:0,75); (97:2:1) and (97:1,75:1,25) The second stage consists of a mixture of surfactants: white cempaka essential oil selected in the first stage consisting of 11 levels, namely (90:10) (87,5:12,5) (85:15) (82,5:17,5) (80:20) (77,5:22,5) (75:25) (72,5:27.5) (70:30) (67,5:32,5) (65:35). Stability tests were performed against centrifugation, pH and 8-week intermittent dilution with turbidity index parameters the turbidity index test was performed every 2 weeks, the damage rate was calculated using linear regression analysis. Turbidity index values below 1% and transparent appearance are expressed as stable microemulsions. The results showed that the ratio of nonionic surfactant mixtures of Tween 80, Tween20, Span80 at RS5 treatment (1.75,97,1.25) was the best result with the characteristics of the turbidity index value before testing, namely 0.241±0.020, after centrifugation 0.253±0.026. Meanwhile, the ratio of a mixture of surfactants and white cempaka essential oil in the SM6 treatment of 77.5: 22.5 was the best result with a transparent appearance, the turbidity index value before the test was 0.464±0.077 and after centrifugation 0.211±0.002. The best microemulsions are microemulsions that have the highest concentration of white cempaka oil. The microemulsion of white cempaka essential oil is stable against dilution using pH 4.5, pH 5.5, pH 6.5 and dilutions of 1:9, 1:49, and 1:99 during 8 weeks of storage. The size of the microemulsion droplets of white cempaka essential oil with an average of 40.0±24.0 nm with a polydispersion index value of 0.333. The microemulsion of white cempaka essential oil has an avera","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80610999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Kualitas Pelayanan dan Penggunaan Media Sosial Instagram Terhadap Tingkat Kepuasan Konsumen Pada Tigapagi Coffee & Space di Kabupaten Banyuwangi","authors":"A. Sadali, N. S. Antara, I. Satriawan","doi":"10.24843/jrma.2023.v11.i02.p03","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i02.p03","url":null,"abstract":"The development of information technology has made many companies today take advantage of social media to market their products. The best customer service and Instagram-worthy facilities will draw customers. The objective of study were to ascertain the impact of service quality on the degree of customer satisfaction at Tigapagi Coffee & Space Banyuwangi Regency which was the primary goal of this study, understanding the impact of Instagram usage on customer satisfaction which was research done by Tigapagi Coffee & Space Banyuwangi Regency, and establishing the qualities that require to develop and rank them based on the priority. In this study, 89 purposely chosen respondents were given questionnaires to complete, and the Importance Performance Analysis (IPA) approach was utilized to evaluate the level of consumer satisfaction. The service quality feature with the highest level of satisfaction was modern equipment, scoring 103.13%, while the lowest was toilet cleanliness, scoring 96.29%. The quality of service should be prioritized based on the following factors: toilet cleanliness, accurate orders, order delivery time, good communication skills, handling, and visual suitability of the product. The attribute with the highest level of satisfaction with the quality of using Instagram Social Media was performance of the product, with a satisfaction level of 104.71%. The attribute with the lowest level of satisfaction was Price Match with the product quality, with a satisfaction level of 96.77%. Popularity of the content, Profitable campaign offerings, Content Relevance, Product Flavor Variants, and Affordability of Prices were the attributes that must be given top priority for quality Instagram Social Media Usage. \u0000Keywords: Customer satisfaction, Service Quality, Importance Performance Analysis, Instagram Social Media \u0000Perkembangan teknologi informasi membuat banyak perusahaan dewasa ini memanfaatkan media sosial untuk memasarkan produknya. Pelayanan maksimal dengan fasilitas yang instagrameble akan menarik minat konsumen. Penelitian ini bertujuan untuk: (1) mengetahui pengaruh kualitas pelayanan terhadap tingkat kepuasan konsumen pada Tigapagi Coffee & Space Kabupaten Banyuwangi. (2) Mengetahui pengaruh penggunaan media sosial Instagram terhadap kepuasan konsumen yang dilakukan oleh Tigapagi Coffee & space Kabupaten Banyuwangi. (3) Menghitung atribut-atribut yang perlu diprioritaskan untuk perbaikan. Metode yang digunakan untuk mengukur kepuasan konsumen dalam penelitian ini adalah dengan menyebarkan kuesioner kepada 89 responden terpilih dan menghitungnya menggunakan metode Importance Performance Analysis (IPA). Hasil penelitian menunjukkan bahwa kualitas pelayanan atribut dengan kepuasan tertinggi adalah peralatan modern dengan tingkat kepuasan kualitas 103,13%, atribut dengan tingkat kepuasan terendah adalah kebersihan toilet dengan skor 96,29%. Atribut dengan tingkat kepuasan tertinggi terhadap kualitas penggunaan media sosial instagram adalah","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89562902","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}

{"title":"The Pengaruh Rasio VCO Wortel (Daucus carota L.) Dan Lemak Kakao (Theobroma cacao L.) Serta Lama Pengadukan Terhadap Karakteristik Sediaan Krim","authors":"A. Puspita, L. P. Wrasiati, Anak Agung Made Dewi Anggreni","doi":"10.24843/jrma.2023.v11.i01.p11","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p11","url":null,"abstract":"ABSTRACT: Carrot extract, cocoa butter and VCO conduct many benefits for the body as we know they are rich in antioxidants.  This research aims to determine the effect of the VCO wortel and cocoa butter and stirring time on the characteristics of the cream preparation, determine the ratio of VCO wortel and cocoa butter as well as the appropriate stirring time to produce the best cream preparation.  This study used a factorial randomized block design with two factors.  The main factor is the concentration of the addition of VCO wortel which consists of 3 levels, namely 1:5, 1:7, 1:9.  The second factor is the stirring time which consists of 3 levels of 10 minutes, 15 minutes, 20 minutes.  This research was conducted in 2 groups with 9 combinations so that 18 experimental units were obtained. The data obtained were then analyzed by analysis of variance (ANOVA) and continued with Tukey's further test using Minitab 17 software. The results showed that the effect of  VCO wortel, cocoa butter and stirring time and their interactions had an effect on viscosity, spreadability, separation ratio, adhesion, pH, L* color, b* color, homogeneity, IC50 antioxidant activity but color a* interaction does not affect the characteristics of the cream preparation. The ratio of VCO wortel and cocoa butter and stirring time to the characteristics of the cream preparation with a ratio of 1:9 at a stirring time of 20 minutes is the best cream preparation, namely viscosity 40,050±141, spreadability 4.07±0.04, adhesion 7,25 ±0.03, pH 6,25±0.01, L* color 68,43±0,02, b* color 29,54±0,01, antioxidant activity IC50 875.73±1. \u0000 \u0000KATA KUNCI: carrot VCO, cocoa butter, stirring time, characteristics cream.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80092699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Faktor-Faktor Yang Mempengaruhi Produksi Tomat di Kelurahan Kawangu Kecamatan Pandawai Kabupaten Sumba Timur","authors":"Junaedin Wadu","doi":"10.24843/jrma.2023.v11.i01.p12","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p12","url":null,"abstract":"Horticultural products such as tomatoes are complementary ingredients that must be met for many consumers because they are needed as a complement in making juice, chili sauce, and other industrial raw materials. In addition, the need for tomatoes is also increasing along with the increase in population and the number of culinary businesses at this time, so that tomato production needs attention. This study aims to analyze the factors that influence tomato production in Kawangu Village, Pandawai District, East Sumba Regency. The location selection was determined purposively with the consideration that Kawangu Village is one of the centers of tomato production in East Sumba Regency. The research method used in this study is a quantitative method with the number of respondents used in this study as many as 40 people who were taken randomly. The data analysis technique uses the Cobb-Douglas production function model in the form of the natural logarithm (ln). The results of this study indicate that the use of inputs such as land area and manure has a significant effect on tomato production, while other factors such as seeds, urea fertilizer, pesticides, and labor have no effect on tomato production in Kawangu Village.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89348893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studi Pendahuluan Pengembangan Agrotechnopreneurship Potensial di Kabupaten Jember","authors":"Yuli Wibowo, H. Herlina, Siswoyo Soekarno, Andi Eko Wiyono, Ajeng Afriska Lailatul Fajriyah, Eva Yulia Windiari","doi":"10.24843/jrma.2023.v11.i01.p13","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p13","url":null,"abstract":"This research is a preliminary study to develop potential agrotechnopreneurship in Jember Regency. This study aims to identify agrotechnopreneurship products that can be developed in Jember Regency as a business base for community entrepreneurial activities, as well as an effort to utilize the agricultural potential in Jember Regency. The exploration of agrotechnopreneurship products uses documentation studies, while the determination of potential agrotechnopreneurship products uses the exponential comparison method (MPE). The results showed that the number of agrotechnopreneurship products that were considered feasible to be developed in Jember Regency was 92 products, including products based on livestock sub-sector (4 products), food crops (23 products), plantation (17 products), horticulture (28 products), and fisheries (20 products). Agrotechnopreneurship products are the most potential for community entrepreneurial activities among other products based on aspects of market opportunity, cost, profit potential, and human resource capabilities, namely cow's milk kefir (animal husbandry), mocaf flour (food crops), coconut husk briquettes (plantation), chili sauce (horticulture), and shredded catfish (fishing).","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83432946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Karakteristik Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan Intensitas Cahaya Selama Penyimpanan","authors":"Erina Novandri Elsa, N. Wartini, Lutfi Suhendra","doi":"10.24843/jrma.2023.v11.i01.p05","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p05","url":null,"abstract":"","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81266252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stabilitas Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan pH Awal dan Suhu Penyimpanan","authors":"Sinta Anggraeni, N. Wartini, N. P. Suwariani","doi":"10.24843/jrma.2023.v11.i01.p06","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p06","url":null,"abstract":"Cassava leaves are leaves that can be used as a source of natural dye. Cassava leaves have a fairly high chlorophyll content and can be extracted into green dye extract. This study aimed to determine how the stability of the cassava leaf dye extract at the initial pH treatment and storage temperature and to determine the initial pH and temperature that provide the best stability to the cassava leaf dye extract during storage. This experiment  used a completely randomized design with two factors. The first factor is the initial pH which consists of pH 9, pH 10 and pH 11. The second factor is the storage temperature consisting of cold temperature (8±2ºC) and room temperature (28±2ºC). The data were analyzed by analysis of variance to determine the effect of treatment on the observed variables. The results showed the initial pH and temperature treatment during storage and their interactions affected the total chlorophyll content, chlorophyll a content, chlorophyll b content, antioxidant capacity, brightness level value (L*), redness level value (a*) and yellowness level value ( b*) cassava leaf coloring extract. Cassava leaf dye extract was most stable at initial pH 9 and cold temperature (8±2ºC) during storage. Storage of cassava leaf dye extract for 7 days caused a decrease in total chlorophyll content of 48.44%, chlorophyll a by 46.86%, chlorophyll b by 49.35%, antioxidant capacity by 30.87%, redness level value (a*) by 62.91%, but caused an increase in the value of the redness level (a*) of 62.91%, the value of the brightness level (L*) of 29.28% and the value of the yellowness level (b*) of 49.02% against the control.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77848013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aktivitas Antioksidan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Pada Perlakuan Suhu dan Lama Penyimpanan","authors":"Putri Cininta Giskha, G. P. G. Putra, N. S. Antara","doi":"10.24843/jrma.2023.v11.i01.p03","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i01.p03","url":null,"abstract":"This research was conducted to determine effect of temperature and storage time on antioxidant activity of cocoa pod husk extract (Theobroma cacao L.) and to obtain the best combination of storage temperature and storage time that can maintain the antioxidant activity of the extract. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the storage temperature which consisted of 3 level that namely room temperature (27 ±2)?, cold temperature (5 ±2)? and freezing temperature (-10 ±2)?. The second factor was the storage time which consisted of 4 level namely 1, 2, 3, and 4 weeks. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the temperature and storage time had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. The best treatment showed that freezing storage (-10 ±2)? for 1 week can maintain total phenol was 12.32 ± 0.08 mg GAE/g extract, total flavonoid was 4.07 ± 0.09 mg QE/g extract, antioxidant capacity was 6.50 ± 0.02 mg GAEAC/g extract.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80577030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}