Luh Putu Wrasiati
PS Teknik Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran, Badung 80361

Published : 58 Documents
Articles

Analisis Pangsa Pasar Beberapa Merek Produk Minuman Susu Fermentasi dalam Kemasan dengan Metode Rantai Markov di Lingkungan Kampus Universitas Udayana Az-zahra, Keisa; Wiranatha, A. A. P. A. Suryawan; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.653 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p08

Abstract

The objectives of this research were to determine the consumer characteristics of fermented milk products, analysis market share of several packaged fermented milk brands at this time until next five years ahead and determine the long-term market balance at Udayana University. The data used in the study was primary data collected through a questionnaire, for analysis this research was using the markov chain method by software QM 5.3. The result of the characteristics consumers of fermented milk were dominated by women with an average age 21-25 years old and mostly profession are students, with an average spending money for snacks/drinks was Rp 100,000-300,000/month with an average consumption of fermented milk 2-3 times/week. The reason of respondents consuming fermented milk was because of the taste was so special and respondents also get the information from advertisements on television, respondents usually buy the products from supermarkets on their own initiative by planning them first. The result of the research market share analysis was Yakult brand always leads market share, in the 2019 the Yakult brand was 55%, Cimory 30%, Calpico 8%, Vitacharm 4% and other brands 3%. in 2020 there was an increase for Yakult to 56%, a decrease for Cimory 29.5%, Calpico 7.5%, Vitacharm 3.9% and other brands rising to 3.1%. In 2021 only for Yakult change to 56.1% and Vitacharm 3.8%. In 2022 all brands were still in the same percentage but in 2023 Yakult change to 56.2% and Vitacharm 3.7%. The market share will reach stable conditions where the market share of each brand was Calpico 7.0%, Cimory 25.7%, Vitacharm 3.4% and Yakult 60.6% and other brands 3.3%. Keywords: fermented milk, market share, markov chain method
ASPEK SANITASI DAN HYGIENE DI WARUNG MAKAN IKAN LAUT KAWASAN PANTAI LEBIH KABUPATEN GIANYAR Kesuma, I Wayan Agus Wijaya Adi; Wrasiati, Luh Putu; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.995 KB) | DOI: 10.24843/JRMA.2018.v06.i04.p10

Abstract

The aim of this study was to determine the level of knowledge of sanitation and hygiene aspects to food handlers and food stall owners in marine food stalls in Pantai Lebih area, Gianyar Regency. The method used is a non-probability type of saturated sampling. Questionnaires were distributed to the food handler and the measurement method used a dichotomy scale that had 2 answers, namely "Yes" and "No". Determination of the sample population was the entire restaurant located in the Pantai Lebih area and which was surveyed as food handlers. The type of research in Pantai Lebih food stall was descriptive which explained the state of sanitation and hygiene. The results of the study showed that in the marine fish food stalls in Pantai Lebih of Gianyar Regency Sanitation facilities for marine fish food stalls in Pantai Lebih, Gianyar Regency 93,75% had fulfilled the requirements. In storing food ingredients, storing finished food, transporting food 100% food stalls already met hygiene requirements. The food service Food 97,5% of food stalls had met hygiene requirements. Food processing 75% of food stall shad met hygiene requirements. Procurement of new food ingredients 56,25% had met hygiene requirements. Key words: sanitation, hygiene, seafood stall, Lebih.
DISTRIBUSI DAN PENANGANAN PASCAPANEN KACANG PANJANG (Vigna sinensis L.) DARI KECAMATAN BATURITI KE KOTA DENPASAR Ary Gunada, A A Gede; Wrasiati, Luh Putu; Anom Yuarini, Dewa Ayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

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Abstract

The aims of this study were 1) to find out the distribution line of long beans (Vigna sinensis L.) that produced in Baturiti to Denpasar, 2) to find out post-harvest handling in each distribution line that is passed and post-harvest handling that has been done, 3) to determine the marketing and profit margin of each distribution from Baturiti to Denpasar. This study was using survey method. This study showed that there were 6 distribution line of long beans from Baturiti to Denpasar and all lines had experienced in sorting and grading on the collectors and traders. The highest marketing margin was Rp 8.000/kg and the highest profit margin was Rp. 6.805/kg which were found in line 4 (farmer-collector-seller-retailer-customer). Meanwhile the lowest marketing margin was Rp.4.250/kg and the lowest profit margin was Rp.3.685/kg which were found in line 1 (farmer-seller-customer)
PENGARUH PERBANDINGAN BAHAN DENGAN PELARUT ASETON TERHADAP TOTAL FENOLIK, WARNA DAN KLOROFIL EKSTRAK Sargassum polycystum Hernes, I Putu Fajardhiputra; Suhendra, Lutfi; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (372.92 KB) | DOI: 10.24843/JRMA.2018.v06.i02.p02

Abstract

Seaweed is one of the biological resources that its existence is very abundant in all marine waters in Indonesia. One of them is Sargassum polycystum which is a type of brown algae (Phaeophyceae). The purpose of this study was to determine the effect of comparison the material with the solvent to the color content, the total phenolic and chlorophyll of Sargassum polycystum extract, and to determine the comparative treatment of the material with best solvent to produce Sargassum polycystum extract. This experiment uses a simple Group Randomized Design (GRD) consisting 5 comparisons of materials with the acetone (w/v) ie (1:9), (1:11), (1:13), (1:15), (1:17). Furthermore, the treatment is repeated as much as 3 times based on implementation time, to obtained 15 units of experiments. The results showed the ratio of material with the solvent had a very significant effect (P<0.01) on the rendement parameters, brightness (L*), redness (a*), yellowishness (b *), total phenolic, chlorophyll a and total chlorophyll. The results had significant effect (P<0.05) shown on chlorophyll b parameters. The best treatment was obtained from the treatment with the highest value on several parameters tested ie, yield, total phenolic and chlorophyll content. Comparison of material with acetone solvent (1:15) (w/v) was the best treatment with yield of 2.27%, color intensity (L*) 5.08, (a*) -5.62, (b*) 54.00, total phenolic 0.95 mgGAE / 100g, chlorophyll a 279 ppm, chlorophyll b 134 ppm and total chlorophyll 310 ppm. Key words: Sargassum polycystum, compounds bioactive, comparison of material with solvent.
PEMILIHAN JENIS KULINER TRADISIONAL SEBAGAI PENDUKUNG PENGEMBANGAN AGROWISATA DI DESA KERTA, KECAMATAN PAYANGAN, KABUPATEN GIANYAR, PROVINSI BALI Susetia Mahdi, I Made Aries; Satriawan, I Ketut; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

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Abstract

The aim of this research was to determine traditional culinary, the criteria, and the alternative traditional culinary in which could be a priority to support the development of Agrotourism in Kerta Village, Payangan Subdistrict, Gianyar Regency, Province of Bali. This research was conducted from April until July 2016. Using observation and survey method. Traditional culinary in Kerta Village is divided into three types which are foods, snacks, and beverage. The selection of traditional culinary type uses Analysis Hierarchy Process (AHP). Five experts were chosen to give a score for criteria and culinary alternative. The global priority of food alternative goes to babi guling in the first rank with a score of 0,402 followed by sate lilit (score 0.244), lawar paku (score 0.141), lawar embung (score 0.102), sambal matah (score 0.059), and nasi sela with a score of 0.053. The global priority for snacks alternatives in the first rank is rujak with a score of 0,377, followed by klepon kentang (score 0.157), klepon ketela (score (0.138), pisang rai (score 0.123), ketimus (score 0.111), and sumping (score 0.096). The global priority of drink alternatives achieved by es daluman as the first priority with a score 0,263, followed by kopi luwak (score 0.196), es kelapa muda(score 0.180), loloh kayumanis (score 0.157), kopi jahe (score 0.127) and loloh tibah in the last priority with a score of 0.077. Keywords: traditional culinary, agro-tourism, analytical hierarchy process.
Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera L.) dan Suhu Proses Pemanasan terhadap Karakteristik Body Scrub Gitariastuti, Ni Ketut; Mulyani, Sri; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.139 KB) | DOI: 10.24843/JRMA.2020.v08.i01.p03

Abstract

Body scrub is a product that works to remove dead skin cells and open pores so the skin becomes brighter and whiter. This study aims to determine the effect of the moringa leaf powder addition and heating process temperature on the characteristics of body scrub and determine the percentage of the addition of moringa leaf powder and the best heating process temperature to produce a body scrub. This study uses a randomized block design with two factors. The first factor is the percentage addition of moringa leaf powder and the second factor is the temperature of the heating process. The first factor consists of 3 levels namely 4, 5 and 6% while the second factor consists of 2 levels namely 65oC and 70oC. The results of the study at the 6th week of storage showed that the addition of moringa leaf powder affected viscosity, spreadability power and adhesion power but did not affect the pH and overall acceptance of the body scrub. The temperature of the heating process does not affect the pH, viscosity, spreadability power, adhesion power and overall acceptance of the body scrub. Addition of 4% of moringa leaf powder and 65oC of the heating process temperature was the best treatment for body scrub with characteristics at the 6th week of storage as follows: pH 4.8, viscosity 10307 cp, spreadability power 5.2 cm, adhesion power 36.75 seconds and separation ratio = 1. Keywords: body scrub, moringa leaf, heating process temperature
KANDUNGAN SENYAWA FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK TEH HIJAU PADA PERLAKUAN SUHU AWAL DAN LAMA PENYEDUHAN Fajar, Riza Ibnu; Wrasiati, Luh Putu; Suhendra, Lutfi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.438 KB) | DOI: 10.24843/JRMA.2018.v06.i03.p02

Abstract

Tea is a kind of plantations which has antioxidant compound and beneficial for health. Based on processing, there 3 kinds of tea namely black tea, green tea, and oolong tea. The aims of this study is to find out the temperature influence and time of brewing toward the flavonoid and antioxidant activity of green tea. This research was conducted to determine temperature and time brewing effect on flavonoid content and antioxidant activity of green tea. The experiment in this study used Randomized Block Design (RBD) with two factors. The first factor was temperature of brewing that consists of temperature 75oC, 85oC, and 95oC. The second factor was the time of brewing namely 5, 10, and 15 minutes. The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results showed that the best treatment of green tea extract temperature of 95oC and extraction time 15 minutes resulted in yield 26.2±0,50%, total flavonoids 252.3±1,71 mg QE /g extract and IC50 value was 173.5±1,34 ?g/ml. Keywords : Green tea, brewing, flavonoid, antioxidant activity
JALUR DISTRIBUSI KAYU MAHONI SEBAGAI BAHAN BAKU KERAJINAN DARI SAWMILL SAMPAI KE PENGRAJIN DI KECAMATAN TAMPAKSIRING Surya Wirawan, I Kadek; Wrasiati, Luh Putu; Sadyasmara, Cokorda Anom Bayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.574 KB) | DOI: 10.24843/JRMA.2019.v07.i01.p06

Abstract

This study aimed to know the path of wood distribution produced from Sawmill, Tampaksiring District to the craftsman. This study also aimed to know the handling of wood in every distribution path that was being passed, to know the marketing margin and profit of each tracks from Sawmill to the craftsman. In this research used the survey method by using questionnaires distributed to Sawmill, traders 1, traders 2, retailers, craftsmen. The result of this study found that there was 4 path of wood distributions from Sawmill, Tampaksiring District to the craftsman, there were: I) Farmers – Traders –Consumers, II) Farmers – Traders1 – Traders – Consumers, III) Farmers – Collectors – Traders – Retailers – Consumers, IV) Farmers – Traders – Retailers – Consumers. There was not tracks of wood distribution consisted of sorting and grading on collectors and traders, lowest margin and profit margin of all path on line I are: Rp.850.340 / m3 and Rp.380.000 / m3. While the margin and profit margin of all paths on line IV are: Rp.1.950.630 / m3 and Rp.900.000 / m3. Key words : distribution path, wood mahoni, craftsman, Sawmill.
KARAKTERISTIK PEWARNA ALAMI PADA EKSTRAK Sargassum polycystum DENGAN KONSENTRASI PELARUT ETANOL DAN LAMA MASERASI YANG BERBEDA Indra Pratista, I Made; Suhendra, Lutfi; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.356 KB)

Abstract

Sargassum polycystum is one type of brown seaweed (Phaeopychae) which contains various pigmentcontent such as beta carotene, chlorophyll a and b, and fucoxanthin. The pigment content of Sargassum hasmany potential benefits in both health and industry. The purpose of this study was to determine the effect ofethanol solvent concentration and maceration time on the natural dye characteristics of Sargassum polycystumextract, to determine the best solvent concentration and maceration duration in producing natural dyes fromSargassum polycystum extract. The experiments in this study used Factorial Randomized Block Design (RAK)with two factors. The first factor was the concentration of ethanol solvent consisting of 3 levels, ie 75%, 85%,and 95%. The second factor is the duration of maceration consisting of three levels, ie 12 hours, 24 hours and 36hours. The variables analyzed were rendement, chlorophyll a, b and total chlorophyll and color intensity (L *, a*, b *). The results showed that the concentration of ethanol solvent and maceration time had significant effecton all the variables tested. The interaction between ethanol concentration and maceration durations hadsignificantly effect on chlorophyll content of Sargassum polycystum extract, significantly affecting the colorintensity of L *, and had no significant effect on color intensity a * and b *. The treatment of 95% ethanolsolvent concentration and 36 hours of maceration time produced the best characteristic with yield of extract2,21%, chlorophyll a 93,4 ppm, chlorophyll content b 206,9 ppm, total chlorophyll content 300,7 ppm, and colorintensity (L *) 4.41, (a *) -3.91, (b *) 38.06.Key words: Sargassum polycystum, solvent concentration, maceration time, natural dye.
Pengaruh Perbandingan Bahan Pelarut dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) Dwipayana, I Made; Wartini, Ni Made; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.747 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p09

Abstract

Dyes from fragrant pandan leaves contain chlorophyll obtained through the extraction process. The purpose of this study were to determine the effect of the ratio of ingredients to solvents and the length of extraction on the characteristics of natural coloring extracts of fragrant pandan leaves and determine the best treatment from the comparison of ingredients with solvents and extraction time to produce natural coloring extracts of fragrant pandan leaves. This study used a 2 factor factorial randomized block design. The first factor is the comparison of materials with solvents consisting of 3 levels, namely 1:13, 1:15, and 1:17. The results showed that the comparative treatment of the material with the solvent and the extraction time greatly influenced the extract yield, chlorophyll a levels, chlorophyll b levels, total chlorophyll levels, brightness level L *, redness level a *, yellowish level b *, interactions greatly influenced the levels chlorophyll a, chlorophyll b level, total chlorophyll content, redness level (a *), yellowish level (b *) but have no effect on extract yield and brightness level (L *). Comparison of material treatment with solvent 1:15 and extraction time for 36 hours, is the best treatment to produce pandanus fragrant leaf extract coloring with extract yield characteristics of 10.32%, chlorophyll a levels of 3402.04 ppm, chlorophyll b levels of 612.23 ppm, total chlorophyll content of 4013.42 ppm, brightness level (L *) 35.27, redness level (a *) 17.15, yellowish level (b *) 30.43. Keywords: Pandanus amaryllifolius Roxb., chlorophyll, nature color, extraction.
Co-Authors A A Gede Ary Gunada, A A Gede A. A. Istri Mirah Dharmadewi, A. A. Istri Mirah AMNA HARTATI Amna Hartiati Anak Agung Putu Agung Suryawan W, Anak Agung Putu Angga Prasetya, I Wayan Gde Antares, Ardhinata Ariyanti Lestari, Putu Dwi Awidyanata, Ida Bagus Gede Az-zahra, Keisa Baskara, Ida Bagus Bas Bayu Sadyasmara, Cokorda Anom Darmawan, Komang Adi Desi Trisna Dewi, Ni Nyoman DEWA AYU ANOM YUARINI Dewa Ayu Anom Yuarini, Dewa Ayu Diah JuliantariD, Ni Putu Dina Yunita, Ni Luh Gede Dwipayana, I Made Fajar, Riza Ibnu Fakhrudin - Ferry Artha Yoga, I Wayan Fridayana, I Wayan Eko G. P. Ganda Putra, G. P. G.P Ganda Putra, G.P G.P. Ganda Putra G.P. Ganda Putra Gitariastuti, Ni Ketut Gusti Putu Ganda Putra, Gusti Putu Gusti Putu Ganda-Putra, Gusti Putu Hernes, I Putu Fajardhiputra Hertika Dewi, Ni Putu I Gede Putu Wirawan I Ketut Satriawan I Ketut Sumadi I Ketut Suter I Made Anom Sutrisna Wijaya I MADE SUARDANA I Nengah Kencana Putra I NYOMAN MANTIK ASTAWA I Nyoman Semadi Antara, I Nyoman Semadi I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I Wayan Arnata I Wayan Gede Sedana Yoga, I Wayan Gede Ida Ayu Putu Arik Cahayanti, Ida Ayu Putu Ida Bagus Wayan Gunam IMadeAnom Sutrisna Wijaya, IMadeAnom Sutrisna Indra Pratista, I Made IPutu Gde Budisanjaya, IPutu Gde Kartika Sari, Ni Wayan Titin Kesuma, I Wayan Agus Wijaya Adi Lutfi Suhendra MADE PHARMAWATI Mantra, Ida Bagus Ketut Ni Kadek Ummy Indiyani Ni Luh Putu Diyan Utami Dewi, Ni Luh Putu Diyan Ni Made Wartini Ni Nyoman Wirasiti Ni Putu Adriani Astiti Ni Putu Eny Sulistyadewi, Ni Putu Eny NiMade Wartini, NiMade Novita Dewi, Karina Nyoman Agus Bagiada NYOMAN SEMADI ANTARA Oktari, Sang Ayu Sri Eka Partama, I Wayan Sweta Putri Utami, I Gusti Ayu Agung Putu Mutia Septiyaningsih, Putu Mutia Rama Krishna, Putu Agung Sujud Sadyasmara, Cokorda Anom Bayu Saraswati, Sagung Ayu Bulan Julia Sari, Ni Made Purindah Sinta Citra Pertiwi, Ida Ayu Sri Mulyani Sri Yulianthi, Ni Nyoman Surya Wirawan, I Kadek Susetia Mahdi, I Made Aries Suwariani, Ni Putu Triastuti, Ni Ketut Titi Tricahyani, Ida Ayu Komang WAHYUNI, NI MADE SRI Widhiana Putra, I Kadek Windu Wirajaya, Gede Wiranatha, A. A. P. A. Suryawan Wiranatha, A.A.P. Agung Suyawan Wiranatha, A.A.P.A Suryawan Wito Setioko Yogaswara, Ida Bagus