JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI最新文献_第9页

Pengaruh Suhu Penyeduhan dan Takaran Saji Terhadap Karakteristik Teh Hitam La Vie en Rose Produksi PT. Bali Cahaya Amerta 温度和快餐对玫瑰茶的特点有影响

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-11-23 DOI: 10.24843/jrma.2022.v10.i03.p10

Riza Febriyani, L. P. Wrasiati, I. Triani

{"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}

引用次数: 0

Quality Analysis Of Low Quality Orthodox Black Tea At PT.Perkebunan Nusantara VIII Kebun Kertamanah Bandung, Jawa Barat perkebunan Nusantara 8 . Kebun Kertamanah Bandung, Jawa Barat低品质正统红茶品质分析

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-11-23 DOI: 10.24843/jrma.2022.v10.i03.p15

Dinda Nofita Sari, T. Juwitaningtyas

引用次数: 0

ANALISIS KEUNTUNGAN DAN KELAYAKAN USAHA AGROINDUSTRI LADA BUBUK (Studi Kasus: UKM Amanagappa Lada Bubuk Towutiqu) 对粉末胡椒农业工业利润和可行性的分析(案例研究:UKM Amanagappa pepper Towutiqu)

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-11-23 DOI: 10.24843/jrma.2022.v10.i03.p09

Dewi Sartika, S. Nengsi, Syafiuddin Syafiuddin

引用次数: 0

PENGARUH PERBANDINGAN LEMAK KAKAO (Theobroma cacao L.) DAN VCO (Virgin Coconut Oil) SERTA LAMA PENGADUKAN TERHADAP KARAKTERISTIK MARGARIN 可可脂比较的影响(可可可可可可的作用)和VCO(处女椰子油)以及长期融入人造黄油的特性

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-11-23 DOI: 10.24843/jrma.2022.v10.i03.p14

Gusti agung Ayu kade Saraswati, L. P. Wrasiati, I. Triani

{"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}

引用次数: 0

Pengaruh Penambahan Gula Aren terhadap Karakteristik Eko-enzim Kulit Buah Nanas (Ananas comosus). 糖棕榈对菠萝皮的生态酶(Ananas comosus)特性的影响。

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-11-23 DOI: 10.24843/jrma.2022.v10.i03.p03

Ida Bagus Wiryasuta Yudiantara, L. P. Wrasiati, I. Arnata

{"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}

引用次数: 0

PENGARUH KONSENTRASI HIDROGEN PEROKSIDA DAN WAKTU PROSES BLEACHING TERHADAP KARAKTERISTIK SELULOSA SERAT SABUT KELAPA (Cocos nucifera L.) 过氧化氢和时间膨胀过程对椰壳纤维素(Cocos nucifera L)特性的影响。

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-11-19 DOI: 10.24843/jrma.2022.v10.i03.p01

I. Andari, I. W. Arnata, Anak Agung Made Dewi Anggreni

{"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}

引用次数: 0

KARAKTERISTIK MI TINGGI ANTIOKSIDAN DARI DAUN KELOR (Moringa oleifera L.) DAN DAUN BELUNTAS (Pluchea indica L.) 柳叶的抗氧化剂浓度很高。还有菩提树。

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-09-03 DOI: 10.24843/jrma.2022.v10.i02.p07

W. Wulantika, S. Supriyanto, M. Fakhry

引用次数: 0

PENGARUH DAYA GELOMBANG MIKRO DAN RASIO BAHAN-PELARUT PADA RENDEMEN DAN SIFAT FISIKOKIMIA PEKTIN DARI KULIT BUAH KAKAO 对可可豆皮肤色素沉着和化学理疗性质的微波功率与溶剂比的影响

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-09-03 DOI: 10.24843/jrma.2022.v10.i02.p06

Angga Pranayasa, G. G. Putra, Lutfi Suhendra

{"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}

引用次数: 0

VARIASI PH PADA MEDIA TUMBUH DAN SUHU FERMENTASI DALAM MEMPRODUKSI ETANOL OLEH ISOLAT BU3.111E1 介质的PH变化在产生乙醇的过程中会增加和发酵温度

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-09-03 DOI: 10.24843/jrma.2022.v10.i02.p08

Intan Tiar Malau, I. Wijaya, I. Arnata

引用次数: 0

ANALISIS PROFIL KONSUMEN DAN MODEL BISNIS PADA RUMAH TROPIS DENGAN MENGGUNAKAN PETA EMPATI DAN BISNIS MODEL KANVAS 使用移情地图和画布业务分析热带房屋的消费者配置和商业模式

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Pub Date : 2022-09-03 DOI: 10.24843/jrma.2022.v10.i02.p10

Askur Rahman

引用次数: 0