PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

Pengaruh Konsentrasi Liquor Kakao (Theobroma cacao L.) terhadap Karakteristik Krim Berbahan Aktif Ekstrak Kunyit dan Daun Asam

The concentrations of cocoa liquor is an alternative to increase phenolic compounds and at the same time as a natural coloring agent in creams. This study aims to determine the effect of the concentration of the cocoa liquor on the characteristics of the cream with the active ingredient of turmeric and tamarind leaves and to determine the cocoa liquor concentration to produce the best characteristics of the cream with the active ingredient of turmeric and tamarind leaves. This study used a randomized block design with 6 levels of cocoa liquor concentration of 0%, 4%, 6%, 8%, 10%, and 12%. The variables observed were homogeneity, viscosity, pH, spreadability, separation ratio, adhesion, L*, a*, b* color test, and total phenol of the cream. The results showed that the treatment of cocoa liquor concentration had a very significant effect on pH, viscosity, adhesion, dispersion, L*, a*, b* color tes, total phenol test, and organoleptic color test. Meanwhile, the treatment of cocoa liquor concentration had a significant effect on the separation ratio of the cream with the active ingredient of turmeric and tamarind leaf. The results of this study indicate that the concentration of cocoa liquor as much as 4% produces a cream with the active ingredient of turmeric and tamarind leaves with the best characteristics that are homogeneous with pH 6.13, viscosity 15333cp and, adhesion 2.39sec, spreadability 7.18cm, separation ratio 0.95, color test values L * 15.39, the values of a * 11.55, the values of b * 13.92, with the organoleptic test for color preferences 5.1. Keywords: Liquor cacao, turmeric, tamarind leave, cream characteristics

Strategi Pengembangan Usaha Kedai Kopi “Kandera Coffee” Denpasar Bali menggunakan Metode Swot dan QSPM

The rapid growth in the food and beverage service industry has also triggered the growth of new various concepts of business, one of which is the coffee shop. One of the coffee shop in Denpasar, namely Kandera Coffee, which has only been established since May 2020, doesn’t know yet the right strategy for developing their business. This study aims to determine the quadrant position of the Kandera Coffee shop when viewed through internal and external factors using the Internal-External Matrix and determine the appropriate priority development strategies for the the Kandera Coffee shop business. The methods used are SWOT and Quantitative Strategic Planning Matrix (QSPM). The research data were obtained from 5 expert respondents. The results showed that Kandera Coffee had 7 strengths, 5 weaknesses, 5 opportunities and 4 threats. Internal factors that influence the strength factor in the development of the Kandera Coffee business, namely the consistency of the taste of the product and service (0.29) and the weakness factor, namely the layout of Kandera Coffee shop is less ergonomic (0.13) and not very well known to the public (0, 13). While the external factors that influence the opportunity factor, namely build good relationship with customers (0.36) and the threat factors that influence, namely the level of coffee shop competitors is getting higher (0.34). The position of the Kandera Coffee shop is in cell V (five). This position is (hold and maintain) keep and maintaining with score the Interal Factor Evaluation (IFE) is (2.20) and External Factor Evaluation (EFE) is (2.56). Cell V consists of market penetration strategies and product development. The strategic priority order obtained based on the QSPM matrix is to provide the best service to customers (4,94), expand marketing on advertising and social media (4,87), improve product quality and maintain consistency of taste (4.63), develop a cozy coffee shop concept (4,61), give discounts to customers (4,59), and add a variety of coffee and food menus (4,10). Keywords : business development strategy, coffee shop, Quantitative Strategic Planning Matrix (QSPM), SWOT

Analisis Kualitas Produk, Kualitas Pelayanan dan Penggunaan Digital Marketing terhadap Tingkat Kepuasan Konsumen pada Humble Espresso Kota Denpasar

The purpose of this research is to know the effect of the use of digital marketing conducted by Humble Espresso in Denpasar City. Knowing the attributes of products and services that are considered important by consumers to achieve customer satisfaction with the quality of products and services. Calculating the performance and level of customer satisfaction to the quality of service. Specify the attributes that need to get priority improvements. This study uses the Importance Performance Analysis (IPA) analysis method. Sampling using Slovin and Lemeshow formulation method with the number of respondents as many as 86 respondents at Humble Espresso and 100 respondents for the spread of external questionnaires in Denpasar. The results showed that the influence of digital marketing that has been done by Humble Espresso is customers like the content displayed on Humble Espresso Instagram media in the form of photos, videos, or instastory that has an impact on the increasing customer buying interest. The most important product and service attributes that Humble Espresso has to achieve customer satisfaction is the friendliness of employee attitude with the highest score of 401. Attributes with the highest level of performance in the quality of service is good communication ability by obtaining the highest score of 388, attributes with the highest satisfaction level on the quality of service is modern equipment by obtaining the highest satisfaction level of 101%. Attributes that become the priority of improvement in Humble Espresso based on the analysis of IPA method is a comfortable room, the willingness of employees to respond quickly to customer complaints, the ability of employees to serve customer complaints quickly, the suitability of prices with product quality, and affordable prices. Keyword: digital marketing, product quality, service quality, and customer satisfaction

Strategi Pengembangan Usaha Produk UD. Amelia Bakery Tabanan

Amelia Bakery is a business that is engaged in food, especially bread and cakes. Amelia Bakery located Jl.Tukad Sang-sang, Banjar Dinas Sanggulan 2 No.1 Jadi Anyar, Kediri District, Tabanan Regency. Amelia Bakery produce brownies and muffins. The high competition is one of the factors to carry out product development strategies. The purpose of thisstudy are: 1) To determine theinternal (strengths and weakness) and external (opportunities and threats) factorsfaced in marketing at UD. Amelia Bakery, 2) Determining alternative strategies that can be used for product business development at UD. Amelia Bakery, 3) Determine the priority of product business development strategies at UD. Amelia Bakery. This study uses the SWOT method to determine the alternative strategies used, and TOPSIS to rank these alternatives. The strategies that can be applied in UD. Amelia Bakery Tabanan is a strategy to hold and maintain, where the alternative strategies are as follows: a) Improve product quality, b) Increase the variety or type of product being promoted, c) Maintain consistency of product quality, d) Training for employees, e) Making packaging that is more attractivet.Keywords : UD. Amelia Bakery, brownies and muffins, SWOT analysis, TOPSIS Method

Kelayakan Finansial dan Analisis Nilai Tambah pada Pengolahan Teh Putih di PT. Bali Cahaya Amerta Gianyar Bali

White tea are superior products at PT. Bali Cahaya Amerta and still not so many other companies in producing it. The purpose of the study is to, determine the financial feasibility of white tea processing at PT. Bali Cahaya Amerta, determine the added value generated from the processing of white tea at PT. Bali Cahaya Amerta, and determine the feasibility of white tea at PT. Bali Cahaya Amerta if there is an increase in operating costs and a decrease in income using sensitivity analysis. Financial feasibility analysis uses quantitative descriptive analysis using the calculation of profit and loss, Net Present Value, Internal Rate of Return, Net B / C Ratio, Payback Period, and Break Event Point, and value added analysis using the Hayami method. Production of white peony and silver needles is feasible, with Net Present Value results of Rp. 4,505,933,033. Internal Rate of Return of 5.49% shows that the rate of return is greater than the specified bank interest rate. Payback Period for 2 years 3 months. B/C ratio of 1.55. White peony added value obtained a value of Rp. 860,000 per kg, the ratio of added value is 110.25%. While the added value of the silver needle is Rp. 430,000 per kg, value added ratio of 47.77%. The sensitivity analysis scenario shows that both an increase in operating costs of 1.5% -4% and revenue decreased 1.5% -2.5% resulting in a positive NVP. So that the business of white peony and silver needle is feasible. Keywords: white tea, financial feasibility, value added

Pengaruh Persentase Penambahan Bubuk Daun Stevia rebaudiana Bertoni dan Lama Penyeduhan terhadap Karakteristik Minuman Kunyit Asam

The leaves of the Stevia rebaudiana Bertoni plant have glycoside compounds including stevioside and rebaudioside A which can be used as natural sweeteners to replace the artificial sweeteners such as aspartame. This sweetener has a sweetness level of 200-300 times that of sucrose, so it can be used as a non-calorie sweetener. One way to take advantage of these leaves is to brew directly on certain products. This study aims to determine the effect of the addition percentage and the duration of brewing stevia leaves on the characteristics of tamarind turmeric drink and determine the appropriate treatment to produce the best tamarind drink. This study used a randomized block design with two factors. The first factor is the percentage of addition of stevia leaves with 4 levels, namely 15, 20, 25 and 30%. The second factor is the length of brewing with 3 levels, namely 2, 3 and 4 minutes. The results showed that the treatment of the percentage of addition of stevia leaves had an effect on vitamin C levels and antioxidant activity of IC50. The treatment duration of brewing had an effect on the level of vitamin C, while the interaction between the percentage of addition and the duration of brewing had an effect on the ranking of sweetness and the preference for sour turmeric drink.. The addition of 15% stevia leaf powder by brewing for 2 minutes resulted in the best tamarind turmeric drink with the characteristics of IC50 namely 15.78 + 0.38 mg/ml, vitamin C level specifically 14.02 + 1.15 mg AAE/g extracts and ph was 3.33 + 0.18 and the sweet and hedonic taste ratings are slightly sweet and slightly likable, respectively. Keywords : Brewing time, stevia addition, turmeric-tamarind drink

Pengaruh Campuran dan Rasio Bahan Pembentuk Komposit terhadap Karakteristik Komposit Bioplastik

This research aims to determine the effect of the mixture and the ratio of the composites and their interactions to the characteristics of the bioplastic composites and to determine the mix and ratio of the composites that produce the best characteristics of the bioplastic composites. The experimental design of this study used a randomized block design method. Factor I is a mixture of composite materials consisting of maizena-glucomannan, maizena-chitosan, and maizena-carrageenan. The second factor is the ratio of the composite material mixture which consists of 5 levels, namely 100: 0, 75:25, 50:50, 25:75 and 0: 100. The experiment resulted in 15 treatment combinations and were grouped into 2 groups when the process of making bioplastic composites was obtained, so that 30 experimental units were obtained. Data were analyzed for their diversity and continued with Duncan's multiple comparison test. The observed variables which tensile strength, elongation at break, modulus young, swelling, and biodegradation time. The results showed that the mixture and the ratio of the composites forming a very significant effect on tensile strength, elongation at break, elasticity, and swelling. The interaction has a very significant effect on tensile strength, elasticity and swelling and significantly affects the elongation at break of bioplastic composites. Meanwhile, the mixture and the ratio of the ingredients to form the composites had no significant effect on the biodegradation time. Maizena:glucomannan composite with ratio (25:75) produced the best characteristics of bioplastic composites with tensile strength values of 6.99 MPa, elongation at break of 16.5%, elasticity 42.39 MPa, swelling 78.78% and biodegradable time of 7 days. There are 2 variables that have met the standard, namely: elongation at break of bioplastic composites that meet the plastic Standard SNI 7188.7: 2016 and biodegradation time has met the international plastic standard ASTM 5336 and 3 variables that do not meet the standards, namely: Tensile strength (6,99 MPa) and elasticity (42,39 MPa) do not meet the Plastic Standard SNI 7188.7: 2016 and swelling (39,1%) does not meet international plastic standards (EN 317). Keywords : bioplastic composites, maizena, glucomannan, chitosan, carrageenan

Variasi Konsentrasi Glukosa pada Media Tumbuh dan Lama Fermentasi Dalam Memproduksi Etanol oleh Isolat BM1-CP14

This study was aimed determine the effect of glucose concentration on ethanol producing BM1-CP14 isolate media and to determine to optimum fermentation time to producing ethanol and to determine the growth phase curve of BM1-CP14 isolates. This study uses 4 glucose concentration (8, 12, 16 and 20%) and 3 fermentation time (14, 17 and 20 days). The experimental-explorative research process was carried out in several stages, namely rejuvenation of BM1-CP14 cultures, culture grow, cell isolates adjustment, glucose level on fermentation media measurement, fermentation, and distillation. The glucose concentration which are at the range of 10?18% have an optimum effect in producing ethanol The highest total ethanol was obtained from the glucose concentration of 16% with a fermentation time of 10 days having a difference in total dissolved solids of 8.30 (?% brix) resulting in the highest total ethanol of 38.75 mL. The glucose concentration of 8% resulted in a less than optimal total ethanol, which was 18.00 mL with a difference in total solids of 4.20 (?% brix), while the glucose concentration of 20% has a difference in total dissolved solids of 6.20 (?% brix) and produced a total ethanol of 26.50 mL. The Fermentation time of 14, 17, and 20 days was effected in producing ethanol, namely if the fermentation was longer, the total ethanol produces would be lower. The fermentation time of 14 days resulted in a total ethanol of 37.50 mL with a difference in total dissolved solids of 5.05 (?% brix). In longer fermentation of 17 and 20 days, the total ethanol produced was decreased, produced smaller total ethanol. The growth curve of BM1-CP14 isolates showed the growth isolates of BM1-CP14 with a growth time of 54 hours, starts from the exponential phase for 12 hours, the stationary phase for 18 hours and ends in the death phase. Keywords: Bacteria, BM1-CP14 isolate, ethanol, fermentation time, glucose concentration

Karakteristik Komposit Bioplastik dalam Variasi Rasio Pati Gadung (Dioscorea hispida D.) - Glukomanan dan Suhu Gelatinisasinya

This study aims to determine the effect of variations in the ratio of gadung starch (Dioscorea hipida D.) - glucomannan and their interaction on the characteristics of bioplastic composites and to determine the ratio of gadung starch (Dioscorea hipida D.) - glucomannan and its gelatinization temperature which gives the best characteristics of bioplastic composites. This study used a factorial randomized block design (RBD) with two factors. The first factor is the variation in the ratio of the gadung tuber starch - glucomannan which consists of 3 levels, namely (60:40), (50:50), (40:60). The second factor is the gelatinization temperature which consists of 3 levels, namely 75 ± 1oC, 80 ± 1oC 85 ± 1oC. Each treatment was grouped into 2 based on the time of the manufacturing process so that 18 experimental units were obtained. The variables observed were tensile strength, elongation at break, elasticity, and biodegradation time. The data obtained were analyzed of variant and continued with the HSD Tukey. The results showed that the ratio of gadung - glucomannan starch, gelatinization temperature, and their interactions had a very significant effect on tensile strength, elongation at break, and elasticity but it did not significantly affect the biodegradation time. The ratio of gadung tuber starch - glucomannan (60:40) with a gelatinization temperature of 85 ± 1oC produced the best bioplastic characteristics with a tensile strength value of 4.4 MPa, an elongation at break of 9.5%, and elasticity value of 22.390 MPa and resulted in a degradation time of 7 days. 2 variables meet the standards, namely: the extension when the bioplastic composites have broken up has met the SNI plastic standards and biodegradation has met the international plastic standard ASTM 5336. Keywords: bioplastic, composite, gadung starch, gelatinization temperature, glucomannan,