JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI最新文献_第8页

Studi Kelayakan Pembangunan Pabrik Krim Anti-Aging Berbahan Dasar Kunyit dan Daun Asam 一项关于抗菌霜和酸叶的可行性研究

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-03-28 DOI: 10.24843/jrma.2022.v10.i01.p08

A. Rachman, I. Satriawan, N. P. Suwariani

{"title":"Studi Kelayakan Pembangunan Pabrik Krim Anti-Aging Berbahan Dasar Kunyit dan Daun Asam","authors":"A. Rachman, I. Satriawan, N. P. Suwariani","doi":"10.24843/jrma.2022.v10.i01.p08","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i01.p08","url":null,"abstract":"Feasibility study for development of a factory is an analytical system that is used as a consideration for accepting or rejecting a planned business idea/project. Turmeric and tamarind leaves are potential as anti-aging skin. The feasibility study for the factory construction was carried out with 4 aspects, namely market aspects, technical aspects, management and human resources aspects, and financial aspects with an analysis period of 5 years. The results of the analysis are viewed from the market aspect, namely market segmentation with criteria for women aged 25 to 64 years and has a chance of 10.2%. Technical aspects, with the best factory location in Denpasar. Aspects of management and human resources, have an organizational structure with sufficient manpower. Financial aspects, NPV Rp 7,428,003,201, IRR 34.90%, BC Ratio of 1.28, PBP for 3 years 3 months, BEP units 105.752,74 and BEP price Rp 5.499.142.445 also sensitivity analysis shows that the anti-aging cream business of turmeric and tamarind leaves is still financially feasible if there is a decrease in production up to 10%.. \u0000Keywords : Feasibility, anti-aging cream, tumeric, tamarind leaves","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80327560","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}

引用次数: 0

Analisis Tingkat Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan Jaya Coffee Roasters menggunakan Metode Importance Performance Analysis dan Metode Customer Satisfaction Index 通过进口绩效分析和消费者满意度指数对Jaya Coffee Roasters产品和服务质量的分析

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-03-25 DOI: 10.24843/jrma.2022.v10.i01.p02

Aditra Wiratama, A. S. Wiranatha, Amna . Hartiati

{"title":"Analisis Tingkat Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan Jaya Coffee Roasters menggunakan Metode Importance Performance Analysis dan Metode Customer Satisfaction Index","authors":"Aditra Wiratama, A. S. Wiranatha, Amna . Hartiati","doi":"10.24843/jrma.2022.v10.i01.p02","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i01.p02","url":null,"abstract":"This study aims to analyze the level of consumer interest in the quality of products and services at Jaya Coffee Roasters, analyze the performance level of product and service quality, and analyze the level of consumer satisfaction with the quality of products and services at Jaya Coffee Roasters. The method used in this study is the IPA (methodImportance Performance Analysis) and Customer Satisfaction Index (CSI) by using 75 consumers. The results of the study using themethod Importance Performance Analysis and questionnaire data processing concluded that the product quality attributes that became the main priority agenda to improve their performance were the consistency of drinks for each serving while the service quality attributes that became the main priority agenda to improve their performance were the attributes of comfort, cleanliness, and neatness. place, Cleanliness and tidiness of employees and Accuracy in service and presentation. For the Customer satisfaction index (CSI) product quality was obtained at 69.05% and the Customer satisfaction index (CSI) obtained for service quality was 74.12%. These results indicate that consumers of Jaya Coffee Roasters satisfied. \u0000Keywords: Customer Satisfaction, Jaya Coffee Roasters, Importance Performance Analysis, Customer satisfaction index","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88980307","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}

引用次数: 0

Pengaruh Rasio Campuran Surfaktan dan Minyak Atsiri Jahe (Zingiber Officinale Var. Amarum) terhadap Karakteristik Mikroemulsi yang Dihasilkan

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-03-25 DOI: 10.24843/jrma.2022.v10.i01.p01

I. M. Dwipayana, Lutfi Suhendra, I. Triani

{"title":"Pengaruh Rasio Campuran Surfaktan dan Minyak Atsiri Jahe (Zingiber Officinale Var. Amarum) terhadap Karakteristik Mikroemulsi yang Dihasilkan","authors":"I. M. Dwipayana, Lutfi Suhendra, I. Triani","doi":"10.24843/jrma.2022.v10.i01.p01","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i01.p01","url":null,"abstract":"This study aims to determine the effect of the mixture ratio of surfactant and ginger essential oil on the characteristics of the resulting microemulsion and determine the best ratio of surfactant and ginger essential oil mixture to obtain the best microemulsion characteristics. This experiment used a simple randomized block design (RAK) with a mixture ratio of surfactant and ginger essential oil: 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16; 82:18. Data were analyzed using analysis of variance and continued with the BNJ test. The best treatment was the highest ratio of ginger essential oil which still formed microemulsion. The microemulsion with the best ratio was tested for stability against pH and dilution during 8 weeks of storage with observations every 2 weeks. Data were analyzed using linear regression to determine the stability of ginger essential oil microemulsion. The results showed that the ratio of the mixture of surfactants and ginger essential oil had an effect on the characteristics of the resulting microemulsion. The ratio of surfactant and ginger essential oil 96:4 is the best treatment for making ginger essential oil microemulsion with the characteristics of having a transparent microemulsion appearance, turbidity index values before and after centrifugation of 0.225±0.011% and 0.294±0.008% and having a particle size of 12, 5±5.0 nm, the largest droplet size was 11 nm, and was stable for 8 weeks of storage. \u0000Keywords: microemulsion, surfactant, ratio, Zingiber Officinale var. Amarum","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82267003","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}

引用次数: 0

Stabilitas Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) selama Penyimpanan pada Perlakuan Intensitas Cahaya 提取天然球形花(Gomphrena globosa)的稳定保存在对光治疗

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2021-12-30 DOI: 10.24843/jrma.2021.v09.i04.p04

Gusti Ayu Mas Alstonia Parnawan, N. Wartini, Amna Hartiati

{"title":"Stabilitas Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) selama Penyimpanan pada Perlakuan Intensitas Cahaya","authors":"Gusti Ayu Mas Alstonia Parnawan, N. Wartini, Amna Hartiati","doi":"10.24843/jrma.2021.v09.i04.p04","DOIUrl":"https://doi.org/10.24843/jrma.2021.v09.i04.p04","url":null,"abstract":"The betacyanin content of the globe amaranth extract is unstable on storage due to temperature, pH, light intensity and oxidizing factors. The objectives of this study were (1) to know the effect light intensity on the stability of the globe amaranth extract during storage, and (2) to determine the light intensity treatment that can maintain the best stability of the globe amaranth extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 200 lumens, 350 lumens, 540 lumens. 720 lumens and 1055 lumens. Each treatment was carried out 3 times so that there were 15 experimental units. The results showed that the light intensity treatment had an effect on the stability of the betacyanin content of the globe amaranth extract during storage. Light intensity treatment of 200 lumens is a treatment that can maintain the stability of the globe amaranth extract with the smallest percentage reduction in total betacyanin content of 46.07% for 4 weeks of storage. \u0000Keywords: globe amaranth extract, betacyanin, light intensity, stability","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85168905","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}

引用次数: 0

Pengaruh Persentase Ampas Kopi Robusta (Coffea canephora) dan Suhu Pemanasan terhadap Karakteristik Body Scrub

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2021-12-30 DOI: 10.24843/jrma.2021.v09.i04.p10

Thisia Anggraeni Pribadi, Bambang Admadi Hasojuwono, N. P. Suwariani

{"title":"Pengaruh Persentase Ampas Kopi Robusta (Coffea canephora) dan Suhu Pemanasan terhadap Karakteristik Body Scrub","authors":"Thisia Anggraeni Pribadi, Bambang Admadi Hasojuwono, N. P. Suwariani","doi":"10.24843/jrma.2021.v09.i04.p10","DOIUrl":"https://doi.org/10.24843/jrma.2021.v09.i04.p10","url":null,"abstract":"Body scrub is one of the cosmetic products used for skin care. Body scrubs have coarse granules that function to remove dead skin cells and clean the skin optimally, which is called abrasive or sanding. This study aims to determine the effect of the percentage og coffee grounds and heating temperature and their interaction on the characteristics of the body scrub and to determine the percentage of coffee grounds and the right heating temperature so as to produce a body scrub with the best characteristics. This study used a factorial randomized block design with two factors. The first factor is the percentage of coffee grounds with 3 levels, namely 4, 6 and 8%, while the second factor is the heating temperature with 3 levels, namely 65, 70 and 75?C. The results showed that the percentage of coffee grounds had an effect on ph, viscosity, spreadability, adhesion, total phenolic compounds and overall body scrub acceptance. The heating temperature affects the viscosity, spreadability, adhesion, total phenolic compounds and overall acceptance of the body scrub but the heating temperature has no effect on the ph of the body scrub. The interaction between the percentage of coffee grounds and the heating temperature had no effect on ph, viscosity, spreadability, adhesion, total phenolic compounds and overall acceptance of the body scrub. The percentage of 4% coffee grounds and a heating temperature of 65?C is the best treatment of body scrub with characteristics of ph 5.93, viscosity of 7600 cp, dispersion of 5.6 cm, adhesion of 5.78 seconds, separation ratio = 1, total phenolic compounds 1.52 mg GAE/g and overall acceptance was 4.95 (regular to moderate). \u0000Keywords : body scrub, coffee ground, heating temperature","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"560 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77761171","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}

引用次数: 2

Konsentrasi Ekstrak Etanol Kulit Buah Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Body Scrub 可可豆皮乙醇提取物(可可可可树皮)的浓度和温度对身体霜的特征的加热

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2021-12-30 DOI: 10.24843/jrma.2021.v09.i04.p05

E. Rahayu, N. Wartini, L. P. Wrasiati

{"title":"Konsentrasi Ekstrak Etanol Kulit Buah Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Body Scrub","authors":"E. Rahayu, N. Wartini, L. P. Wrasiati","doi":"10.24843/jrma.2021.v09.i04.p05","DOIUrl":"https://doi.org/10.24843/jrma.2021.v09.i04.p05","url":null,"abstract":"Cocoa pod husk extract can be used as a source of antioxidants in cosmetic preparations, namely cream body scrub. Cream body scrub is a type of cosmetic cleanser that is used to clean dead skin cells and nourish the skin. This study aims to (1) know the effect of the concentration of ethanol extract of cocoa pod and heating temperature on the characteristics of cream body scrub and to (2) determine the concentration of ethanolic extract of cocoa pod and the best heating temperature to produce cream body scrub. This study used a factorial randomized block design with two factors. The first factor is the concentration of the extract which consists of 3 levels, namely 1%, 2%, and 3%. The second factor is the heating temperature which consists of 2 levels, namely 65±2°C and 75±2°C. The results showed that the concentration of the extract and the heating temperature and their interactions affected the antioxidant capacity, antioxidant activity, pH, viscosity, spreadability, color, aroma and overall acceptance. Extract concentration of 3% and heating temperature of 65±2°C is the best treatment to produce cream body scrub with antioxidant capacity characteristics of 85.02±0.22 mg GAEAC/g, antioxidant activity 98.48±0.82 ppm (strong antioxidant), pH 6.66±0.02, viscosity 34200±200 cp, spreadability 4.78±0.10 cm, sensory evaluation: color 4.35±0.48(light brown to light brown), aroma 6.25 ±0.71 (fairly typical of cocoa to typical of cocoa) and overall acceptance of 6.25±0.71(like to very like). \u0000Keywords: cocoa pod husk, concentration, temperature, characteristics, cream body scrub.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90617607","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}

引用次数: 0

Pengaruh pH Awal dan Suhu selama Penyimpanan terhadap Stabilitas Ekstrak Pewarna Kulit Buah Jeruk Mandarin (Citrus reticulata) 贮存期间的pH值和温度对普通话果皮提取物(Citrus reticulata)的稳定影响

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2021-12-30 DOI: 10.24843/jrma.2021.v09.i04.p13

Alfridus Sandro Dacosta Perdisen, N. Wartini, Amna Hartiati

{"title":"Pengaruh pH Awal dan Suhu selama Penyimpanan terhadap Stabilitas Ekstrak Pewarna Kulit Buah Jeruk Mandarin (Citrus reticulata)","authors":"Alfridus Sandro Dacosta Perdisen, N. Wartini, Amna Hartiati","doi":"10.24843/jrma.2021.v09.i04.p13","DOIUrl":"https://doi.org/10.24843/jrma.2021.v09.i04.p13","url":null,"abstract":"The orange peel of Mandarin oranges contains carotenoid compounds which have potential as natural yellow and orange dyes and also as a source of antioxidants. The dye obtained from Mandarin orange peel has unstable properties. The purpose of this study was to know the effect of initial pH and temperature during storage on the stability of the Mandarin orange peel dye extract and determine the best initial pH and temperature during storage to maintain the stability of the Mandarin orange peel dye extract (Citrus reticulata). The experiment of this study used Completely Randomized Design with two factors. The first factor is initial pH consisting of three levels: pH 4, 7, and 10. The second factor is temperature during storage consisting of two levels: 4±3ºC and 28±3ºC. The results showed that initial pH had significant effect (P<0.01) on carotenoids, antioxidant capacity, brightness (L*), redness (a*), and yellowess (b*). The temperature during storage had significant effect on carotenoids, antioxidant capacity, brightness (L*), and yellowess (b*) but had not significant effect (P>0.05) on redness (a*). The dye extract of Mandarin orange peel was more stable at the storage conditions of pH 7 (neutral) and cold temperature (4±3ºC) during 4 weeks storage with decreased of carotenoids, antioxidant capacity, increase in brightness (L*), decrease in redness (a*), and decrease in yellowess (b*) successively was 42,96%; 21,02%; 26,36%; 20,89 dan 16,89%. \u0000Keywords: Mandarin orange peel extract, carotenoids, pH, temperature, color stability.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"150 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76402931","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}

引用次数: 0

Karakteristik Enkapsulat Ekstrak Kulit Buah Kakao (Theobroma cacao L.) pada Perlakuan Variasi Jenis dan Konsentrasi Bahan Penyalut 可可果皮提取物(可可可可果皮提取物)的特点是不同种类的治疗和固化材料的浓度

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2021-09-30 DOI: 10.24843/jrma.2021.v09.i03.p09

Misbach Baihaqi Zen, G. P. Ganda Putra, Lutfi Suhendra

{"title":"Karakteristik Enkapsulat Ekstrak Kulit Buah Kakao (Theobroma cacao L.) pada Perlakuan Variasi Jenis dan Konsentrasi Bahan Penyalut","authors":"Misbach Baihaqi Zen, G. P. Ganda Putra, Lutfi Suhendra","doi":"10.24843/jrma.2021.v09.i03.p09","DOIUrl":"https://doi.org/10.24843/jrma.2021.v09.i03.p09","url":null,"abstract":"This study aims to determine the effect of variations in type and concentration of coating material on the characteristics of the cocoa pod extract encapsulate and to determine the best produce cocoa pod extract encapsulate. 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 is the type of coating material (S) which consists of maltodextrin and gum arabic. The second factor is the concentration of coating material (M) which consists of: 5%, 10%, 15%, 20%, 25%. The results showed that the type and concentration of coating material had a significant effect on the yield, water content, solubility, antioxidant capacity, total phenolic and encapsulation efficiency of cocoa pod extract encapsulate. The interaction between treatments had a significant effect on the yield, solubility, antioxidant capacity, total phenolic and encapsulation efficiency, but had no effect on the water content of the encapsulated cocoa pod extract. The best treatment was obtained using gum arabic of 5% concentration coating material, with characteristics of 84.81±0.15% yield, 7.10% water content, 84.26±0.06% solubility, 80.12 ±0.24 mg GAEAC/g antioxidant capacity, 113.77±0.24 mg GAE/g total phenolic, and 78.16±0.60% encapsulation efficiency. \u0000Keywords : Antioxidants, cocoa pod, encapsulation, concentrations, gum arabic, maltodextrin.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74994741","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}

引用次数: 1

Pengaruh Lama Pemanasan Bakteriosin dari Isolat Bal PR.6.10.5 dan PR.6.15.2 Terhadap Daya Hambat Pertumbuhan Staphylococcus aureus ATCC 25923 dan Escherichia coli ATCC 8739

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2021-09-30 DOI: 10.24843/jrma.2021.v09.i03.p14

Sarah Yohana Sihombing, N. S. Antara, Gusti Ayu Lani Triani

引用次数: 0

Karakteristik Komposit Bioplastik Pati Ubi Talas-Karagenan pada Variasi Suhu dan Waktu Gelatinisasi 气候变化和凝胶时间的生物塑料复合淀粉的特征

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2021-09-30 DOI: 10.24843/jrma.2021.v09.i03.p02

Dewi Pujawati, Amna . Hartiati, N. P. Suwariani

{"title":"Karakteristik Komposit Bioplastik Pati Ubi Talas-Karagenan pada Variasi Suhu dan Waktu Gelatinisasi","authors":"Dewi Pujawati, Amna . Hartiati, N. P. Suwariani","doi":"10.24843/jrma.2021.v09.i03.p02","DOIUrl":"https://doi.org/10.24843/jrma.2021.v09.i03.p02","url":null,"abstract":"This study aims to determine the effect of variations in temperature and time of gelatinization on the characteristics of the bioplastic composite of taro starch-carrageenan and to obtain the right gelatinization temperature and time to produce a bioplastic composite of taro starch and carrageenan with the best characteristics. This study used a randomized block design with two factors. Factor one is gelatinization temperature which consists of 3 levels, namely 75±1oC; 80±1oC; 85±1oC. Factor two is the gelatinization time for 3, 4, and 5 minutes. The observed variables included tensile strength, elongation at break, young modulus, water swelling, water vapor transmission rate (wvtr), and biodegradation. The data obtained were analyzed for diversity and continued with the BNJ. The results showed that variations in temperature and time of gelatinization and their interactions had a very significant effect on tensile strength and elasticity. Meanwhile, gelatinization temperature and time had a significant effect but did not interact with elongation at break. Moreover no significant effect on swelling, water vapor transmission and biodegradation. The best characteristics of bioplastic composites were found at a temperature of 85±1oC and a gelatinization time of 5 minutes with a tensile strength value of 11,19 MPa, elongation at break 4,38%, modulus young 255,35 MPa, swelling 84,35%, water vapor transmission 0,55 g/h.m2 and the degradation time 7 days. \u0000Keywords : composites bioplastic, carrageenan, taro tuber starch, temperature and time of gelatinization","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86533835","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}

引用次数: 0