Publisher: Universitas Udayana (Total: 68 journals)   [Sort alphabetically]

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E-J. of Tourism     Open Access   (Followers: 11)
E-Jurnal Manajemen Universitas Udayana     Open Access   (Followers: 10)
Matrik : Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan     Open Access   (Followers: 7)
Sport and Fitness J.     Open Access   (Followers: 5)
Advances in Tropical Biodiversity and Environmental Sciences     Open Access   (Followers: 5)
e-J. of Linguistics     Open Access   (Followers: 4)
Buletin Studi Ekonomi     Open Access   (Followers: 4)
Buletin Veteriner Udayana     Open Access   (Followers: 3)
J. of Marine and Aquatic Sciences     Open Access   (Followers: 2)
Agrotrop : J. on Agriculture Science     Open Access   (Followers: 2)
Majalah Ilmiah Peternakan     Open Access   (Followers: 2)
Simbiosis : J. of Biological Sciences     Open Access   (Followers: 2)
E-Jurnal Medika Udayana     Open Access   (Followers: 2)
Jurnal Master Pariwisata (J. Master in Tourism Studies)     Open Access   (Followers: 2)
Jurnal Ergonomi Indonesia (The Indonesian J. of Ergonomic)     Open Access   (Followers: 2)
E-J. of Cultural Studies     Open Access   (Followers: 2)
Majalah Ilmiah Teknologi Elektro : J. of Electrical Technology     Open Access   (Followers: 2)
J. of Veterinary and Animal Sciences     Open Access   (Followers: 1)
Linguistika : Buletin Ilmiah Program Magister Linguistik Universitas Udayana     Open Access   (Followers: 1)
E-Jurnal Ekonomi dan Bisnis Universitas Udayana     Open Access   (Followers: 1)
COPING (Community of Publishing in Nursing)     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access   (Followers: 1)
Humanis : J. of Arts and Humanities     Open Access   (Followers: 1)
E-Jurnal Agroekoteknologi Tropika (J. of Tropical Agroecotechnology)     Open Access   (Followers: 1)
J. of Health Sciences and Medicine     Open Access   (Followers: 1)
J. of Food Security and Agriculture     Open Access   (Followers: 1)
E-Jurnal Ekonomi Pembangunan Universitas Udayana     Open Access   (Followers: 1)
Jurnal Ilmiah Akuntansi dan Bisnis     Open Access   (Followers: 1)
Archive of Community Health     Open Access   (Followers: 1)
Jurnal Matematika     Open Access   (Followers: 1)
Jurnal Ekonomi Kuantitatif Terapan     Open Access   (Followers: 1)
Indonesia Medicus Veterinus     Open Access   (Followers: 1)
Jurnal Veteriner     Open Access   (Followers: 1)
Jurnal Magister Hukum Udayana (Udayana Master Law J.)     Open Access   (Followers: 1)
Jurnal Spektran     Open Access   (Followers: 1)
Jurnal Ilmu dan Kesehatan Hewan (Veterinary Science and Medicine J.)     Open Access   (Followers: 1)
Public Health and Preventive Medicine Archive     Open Access   (Followers: 1)
Bumi Lestari J. of Environment     Open Access  
E-Jurnal Akuntansi     Open Access  
Jurnal Biologi Udayana     Open Access  
Jurnal Farmasi Udayana     Open Access  
Jurnal BETA (Biosistem dan Teknik Pertanian)     Open Access  
Jurnal Rekayasa dan Manajemen Agroindustri     Open Access  
Piramida     Open Access  
Jurnal Kimia (J. of Chemistry)     Open Access  
Indonesian J. of Legal and Forensic Sciences     Open Access  
Kertha Patrika     Open Access  
Jurnal Destinasi Pariwisata     Open Access  
Lingual : J. of Language and Culture     Open Access  
Jurnal Arsitektur Lansekap     Open Access  
Buletin Fisika     Open Access  
Intl. J. of Engineering and Emerging Technology     Open Access  
Jurnal Analisis Pariwisata     Open Access  
Udayana J. of Law and Culture     Open Access  
J. of Electrical, Electronics and Informatics     Open Access  
Jurnal IPTA     Open Access  
Jurnal Kepariwisataan dan Hospitalitas     Open Access  
Jurnal Ilmu Komputer     Open Access  
Lontar Komputer : Jurnal Ilmiah Teknologi Informasi     Open Access  
JBN (Jurnal Bedah Nasional)     Open Access  
Jurnal Ilmiah Merpati (Menara Penelitian Akademika Teknologi Informasi)     Open Access  
Intisari Sains Medis     Open Access  
Jurnal Energi Dan Manufaktur     Open Access  
Jurnal Ilmiah Mahasiswa SPEKTRUM     Open Access  
Jurnal Udayana Mengabdi     Open Access  
Ecotrophic : J. of Environmental Science     Open Access  
Ruang-Space: Jurnal Lingkungan Binaan (J. of The Built Environment)     Open Access  
Cakra Kimia (Indonesian E-J. of Applied Chemistry)     Open Access  
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Jurnal Rekayasa dan Manajemen Agroindustri
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2503-488X
Published by Universitas Udayana Homepage  [68 journals]
  • Cover dan Daftar Isi Vol. 9 No. 1 Maret 2021

    • Authors: Admin JRMA
      Abstract: -
      PubDate: 2021-03-26
      Issue No: Vol. 9, No. 1 (2021)
       
  • Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber
           Antioksidan pada Perlakuan Suhu dan Waktu Maserasi

    • Authors: I Gusti Ayu Meia Dewi, G.P. Ganda Putra, Luh Putu Wrasiati
      Pages: 1 - 12
      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, Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.
      PubDate: 2021-03-26
      DOI: 10.24843/JRMA.2021.v09.i01.p01
      Issue No: Vol. 9, No. 1 (2021)
       
  • Prospek Usaha Simplisia Kunyit (Curcuma domestica Val.) di Bali Ditinjau
           dari Analisis Finansial

    • Authors: I Made Teguh Mahagiri, Sri Mulyani, Ketut Satriawan
      Pages: 13 - 22
      Abstract: Analysis of the financial aspects is a crucial thing in planning a business to determine the feasibility of the business. The research aims to: evaluating by financial the business of turmeric simplicia and determine the investment value of the business of turmeric simplicia. First, this study began with the identification and observation of problems to collects the datas then we have financial analysed with 5 criterias, there are Net Present Value (NPV), Net Benefit-Cost Ratio (Net B / C), Internal Rate of Return (IRR), Profitability (PR) and Payback Period (PP). The results showed that turmeric simplicia business is feasible to run with a Net Present Value result is Rp. 80.792.466 and Internal Rate of return is 13% and Payback Period for 1,95 years and B/C Ratio 1,22 with Profitability 2,16. Sensitivity tests show decreased and increased income of 2% and 3%, it means the business is still feasible. The investment for turmeric is Rp. 206.072.626 which from own capital is Rp. 164.858.101 and loans of Rp. 41.214.525. Keywords: turmeric, simplicia, financial analysis
      PubDate: 2021-03-26
      DOI: 10.24843/JRMA.2021.v09.i01.p02
      Issue No: Vol. 9, No. 1 (2021)
       
  • Analisis Produktivitas Produksi Roti Manis PT. Indoroti Prima Cemerlang
           (Mr.Bread) Badung

    • Authors: Putu Shangrila Revia Parameswari Prascita, I Ketut Satriawan, Luh Putu Wrasiati
      Pages: 23 - 32
      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. Keywords : productivity, production, Objective Matrix (OMAX)
      PubDate: 2021-03-26
      DOI: 10.24843/JRMA.2021.v09.i01.p03
      Issue No: Vol. 9, No. 1 (2021)
       
  • Karakteristik Mikroemulsi a-Tokoferol pada Perbandingan Campuran Tiga
           Surfaktan Nonionik dan Lama Pengadukan

    • Authors: Putu Ayu Sucitawati, Lutfi Suhendra, G. P. Ganda Putra
      Pages: 33 - 41
      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. Keywords: microemulsion, stirring time, surfactan non ionic, '-Tocoferol
      PubDate: 2021-03-26
      DOI: 10.24843/JRMA.2021.v09.i01.p04
      Issue No: Vol. 9, No. 1 (2021)
       
  • Karakteristrik Enkapsulat Pewarna dari Ekstrak Daun Pepaya (Carica papaya
           L.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin

    • Authors: Samapta Manggala Aditya, Luh Putu Wrasiati, Sri Mulyani
      Pages: 42 - 52
      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. Keywords : papaya leaf extract, gelatin, maltodextrin, encapsulation
      PubDate: 2021-03-26
      DOI: 10.24843/JRMA.2021.v09.i01.p05
      Issue No: Vol. 9, No. 1 (2021)
       
  • Karakteristik Ekstrak Pewarna Alami Daun Singkong (Manihot esculenta) pada
           Perlakuan Jenis Pelarut dan Suhu Maserasi

    • Authors: Rian Lamhot Parasian Hutabarat, Ni Made Wartini, Nyoman Semadi Antara
      Pages: 53 - 64
      Abstract: This study aims to determine the effect of type of solvent and maceration temperature on the characteristics of cassava leaves extracts as a natural dyes leaves and determine the type of solvent for cassava leaf powder and the best maceration temperature to obtain the extract of natural cassava leaves. This study used a factorial randomized block design with 2 factors, namely the type of solvent (85% ethanol, 85% acetone and mixture (85% ethanol: 85% acetone) and maceration temperature (35 ° C, 45 ° C and 55 ° C). The data obtained were analyzed with variance and if the treatment had a significant effect, then continued with the Tukey test. The results showed that the treatment interactions had a very significant effect on yield, chlorophyll b, brightness (L *), yellowish level (b *), total chlorophyll, chlorophyll a. , redness (a *), but had no significant effect on the interaction at the level of redness (a *). The treatment of 85% acetone solvent and 55 ° C maceration temperature was the best treatment to produce acetone extract of natural dye of cassava leaves with yield characteristics of 14, 04%, total chlorophyll 12.10%, chlorophyll a 4.39%, chlorophyll b 7.71%, brightness (L *) 16.46, redness (a *) 9.77 yellowish (b *) of 5.70.brightness level (L*) of 11.03, redness level (a*) of 10.29, yellowish level (b*) of 2.83. Key words: cassava leaves, dye extract, maceration temperature, natural dye, solvent type.
      PubDate: 2021-03-26
      DOI: 10.24843/JRMA.2021.v09.i01.p06
      Issue No: Vol. 9, No. 1 (2021)
       
  • Analisis Perencanaan Sumber Daya Manusia di PT Aerofood Acs Unit Denpasar

    • Authors: Sangiang Ruth, I Ketut Satriawan, Cokorda Anom Bayu Sadyasmara
      Pages: 65 - 74
      Abstract: The role of human resource management is the main key of transformation the management of a company to gain a competitive advantage. The purposes of this research were to analyze the condition and the demand and supply of human resources for the next two years at PT Aerofood ACS Denpasar unit. The methods used to analyze human resource demand data were Trend Analysis and Delphi technique along with the inventory skill to analyze the human resource supply data. Trend analysis method used to increases the demand for human resource for the next two years, while the Delphi technique used to sees the condition of the company for the last 4 years. The inventory skill method used to analyze the offering position for internal and external employees for the next two years. The condition of human resource in the company during for the latest year is good, because the percentage of employee turnover is 0.57 percent and the employee retention rate is 99.43 percent. The percentage of absence level for back office employees was only 7.07 percent and 8.46 percent for operational employees. The projection result of human resource demands for the next two years, there will be a reduction in the number of permanent workers by 17 people in the first year and a further reduction of 34 employees in the second year, this is due to the absence of permanent employment designation for the last four years. The contract employees have decreased 17 employees at the first year due to force majeure and an increase of 55 people in the second year when the amount of production is normal, especially for operational workforce. Outsourcing labor and daily workers are not needed in the first year but will likely be needed further. Keywords: Aerofood ACS, human resource, trend analysis, Delphi technique, skill inventory
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p07
      Issue No: Vol. 9, No. 1 (2021)
       
  • Pengaruh Jenis dan Konsentrasi Bahan Pemlastis terhadap Bioplastik
           Glukomanan

    • Authors: Aditya Nandika A.J, Bambang Admadi Harsojuwono, I Wayan Arnata
      Pages: 75 - 84
      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. Keywords : bioplastic, glucomannan, glycerol, polyethylene glycol, propanol-2, sorbitol
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p08
      Issue No: Vol. 9, No. 1 (2021)
       
  • Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan
           Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta

    • Authors: Luh Gede Mening Lestari, Nyoman Semadi Antara, Ni Putu Suwariani
      Pages: 85 - 98
      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. Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p09
      Issue No: Vol. 9, No. 1 (2021)
       
  • Karakteristik Komposit Bioplastik dalam Variasi Rasio Maizena-Glukomanan
           dan Jenis Pemlastis

    • Authors: I Pt Cahya Wisnawa P, Bambang Admadi Harsojuwono
      Pages: 99 - 108
      Abstract: This study aims to determine the effect of variations in the ratio of cornstarch-glucomannan and types of plasticizer on the characteristics of bioplastic composites to produce the best bioplastic composites. This study uses the two factorial randomized block design. The first factor is the variation in the ratio of cornstarch-glucomannan which consists of three levels, namely 5:1 ; 4,5:1,5 ; 4:2. The second factor is the type of plasticizer, namely glycerol, sorbitol, and propylene glycol. Each treatment was devided  into two groups based on the time of making the bioplastic, so that 18 experimental units are obtained. The variables observed were tensile strength, elongation at break, elasticity, swelling, and biodegradation. The  data  obtained  were  analyzed  for  diversity  and  continued  with  a  test  of  Significant  Honest Difference. The results show that the variation of the cornstarch-glucomannan ratio and the type of plasticizer and their interactions had a very significant effect on tensile strength, elongation at break, and elasticity. The variation in the ratio of cornstarch-glucomannan and the type of plasticizer had a very significant effect, but the interaction had a significant effect on swelling. The best bioplastic characteristics are found in the variations of cornstarch-glucomannan (4:2) with the type of glycerol plasticizer with a tensile strength value of 5.685 MPa, elongation at break of 20,110%, elasticity of 26,735 MPa, swelling of 1.149%, duration of degradation is 6 days. Keywords: bioplastics, cornstarch-glucomannan ratio, glycerol, propylene glycol, sorbitol
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p10
      Issue No: Vol. 9, No. 1 (2021)
       
  • Kandungan Senyawa Bioaktif Teh Herbal Daun Kenikir (Cosmos caudatus
           Kunth.) pada Perlakuan Suhu Pengeringan dan Ukuran Partikel

    • Authors: Luh Kurnia Dwi Indriyani, Luh Putu Wrasiati, Lutfi Suhendra
      Pages: 109 - 118
      Abstract: Kenikir is a plant easily found in Indonesia. Kenikir leaves contain high levels of antioxidants, phenols, flavonoids, and vitamin C that kenikir leaves can be used as tea. This study aims to determine the effect of drying temperature and particle size on the content of bioactive compound in kenikir herbal tea and to determine the right drying temperature and particle size in order to produce the best characteristics of kenikir herbal tea. This experiment used a group factorial randomized design with two factors. The first factor was drying temperature which consisted of 50 ± 2 °C, 60 ± 2 °C, and 70 ± 2 °C. The second factor was the particle size consisted of 40, 60, and 80 mesh. The variables observed in this study were total phenols, total flavonoids, vitamin C and antioxidants. The data obtained were analyzed by analysis of variation (ANOVA) and analysis with real difference test (tukey) using Minitab 16 software. The results showed that the interaction between drying temperature and particle size had a very significant effect on total phenolics, total flavonoids, total vitamin C and antioxidant activity of kenikir herbal tea. The best treatment to produce kenikir leaf herbal tea was at a drying temperature of 70 ° C and a particle size of 80 mesh, with characteristics total phenol of 83.85 ± 0.12 mg GAE / g, total flavonoids of 7.25 ± 0.12 mg QAE / g, vitamin C 2.05 ± 027 mg / g and antioxidant activity (IC50) of 157.87 ± 0.08 ppm. Keywords : bioaktives compound ,drying temperature, kenikir herbal tea , size reduction
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p11
      Issue No: Vol. 9, No. 1 (2021)
       
  • Isolasi dan Karakterisasi Jamur Pelapuk Putih Pendegradasi Lignin dari
           Limbah Cair Pulp dan Kayu Lapuk Eukaliptus (Eucalyptus sp)

    • Authors: Ida R Hasibuan, Nyoman Semadi Antara, I M. Mahaputra Wijaya
      Pages: 119 - 129
      Abstract: Lignin is an organic polymer compound that is difficult to degrade in the environment because of its very complex structure consisting of an aromatic ring group and three carbons in the side chain. This exploratory study aims to determine whether white rot fungi isolated from wastewater from eucalypt pulp and weathered wood are lignolytic and the ability of the isolates to degrade tannins as an approach in the lignin degradation process. The experimental design is divided into two stages, namely: 1) Isolation of fungi that have the ability to degrade tannins quantitatively and qualitatively as well as characterization of fungi morphologically (macroscopic and microscopic). 2) Testing the ability of superior white rot fungus isolates in degrading tannins at concentrations of 0.5%, 1%, 1.5% and 2% of tannins. The brown zone formed in white rot fungal isolates was measured the zone diameter and intensity of the brown color. The results of this study indicate that of the 29 isolates obtained, there were five superior isolates capable of degrading tannins, namely isolates LD06, LD07, BE01.3, BE01.4 and BE02.2. BE01.3 was isolated at 2% tannin concentration, the second largest diameter of the brown zone after LD06 isolate and the highest brown color intensity  level three with a slightly dark brown color intensity, namely slightly blackish brown. Keywords: Isolation, characterization, white rot fungi, tannins, lignin degradation
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p12
      Issue No: Vol. 9, No. 1 (2021)
       
  • Karakteristik Enkapsulat Teh Instan Daun Kenikir (Cosmos caudatus Kunth.)
           pada Perlakuan Penambahan Emulsifier Tween 80

    • Authors: Emita Dwi Cahyana, Luh Putu Wrasiati, Lutfi Suhendra
      Pages: 130 - 140
      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). Keywords : Cosmos caudatus Kunth. leaves, instant tea, encapsulation, tween 80
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p13
      Issue No: Vol. 9, No. 1 (2021)
       
  • Uji Angka Lempeng Total dan Kontaminan Koliform pada Susu Kedelai Bermerek
           yang Beredar di Kota Denpasar

    • Authors: Michael Jordi Theofanny, Ida Bagus Wayan Gunam, Ni Putu Suwariani
      Pages: 141 - 148
      Abstract: This research aimed to testing total plate count and coliform contaminant on legal product soy milk sold in Denpasar city is qualified to Indonesian National Standard (SNI) and safe to consumption. Soy milk has high nutrition and good for growth microorganisms. Microorganisms in soy milk is good for health but be worried have a dangerous microorganisms. Samples of soy milk based on purposive method, tested with total plate count agar with pour plate method and contaminant coliform with most probable number method. The result of testing total plate count, all samples is under maximum of SNI  5 × 104CFU/g. After that soy milk sample testing of coliform contaminant, the result is all samples has negative coliform contaminant. Conclusion of the research is all of the legal product soy milk sold in Denpasar qualified to SNI No. 01-3830-1995 and safe to consumption. Keyword: coliform, Denpasar city, Indonesian national standard, soy milk, total plate count.
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p14
      Issue No: Vol. 9, No. 1 (2021)
       
  • Analisis Faktor yang Mempengaruhi Keputusan Pembelian Produk Kopi Kapal
           Api Sachet di Kota Denpasar

    • Authors: Dhea Novratena, Amna Hartiati, I Wayan Gede Sedana Yoga
      Pages: 149 - 156
      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. Keywords: Factor Analysis, Purchasing Decision, Marketing, Coffee
      PubDate: 2021-03-30
      DOI: 10.24843/JRMA.2021.v09.i01.p15
      Issue No: Vol. 9, No. 1 (2021)
       
 
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