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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Food and Pharmaceutical Science Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Teknologi Pertanian agriTECH JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal Pengabdian Pada Masyarakat Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Pangan Halal Journal of Food and Pharmaceutical Sciences AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Dewi Fortuna Ayu
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Other

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Journal : Agrointek

 1 
Variasi konsentrasi kitosan dalam pembuatan bioplastik berbahan baku jerami nangka Ok Ricky Jumatul Qadri; Farida Hanum Hamzah; Dewi Fortuna Ayu
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.14376

Abstract

One biopolymer that can enhance the characteristics of starch-based bioplastics is chitosan. This research intended to obtain the finest chitosan concentration on bioplastics made from jackfruit straw characteristics. This examine experimentally conducted employing a Completely Randomised Design (CRD) with four treatments and four replications to yield 16 experimental units. This study’s treatment included K1 (chitosan concentration: 2%), K2 (chitosan concentration: 4%), K3 (chitosan concentration: 6%), and K4 (chitosan concentration 8% ). The parameters examined in this research included water resistance, water vapor transmission rate, tensile strength, elongation, and biodegradability. The acquired data were statistically examined using analysis of variance (ANOVA). If the F count was more than or equal to the F table, the analysis would proceed with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The analysis of variance showed the addition of different concentrations of chitosan in the manufacture of bioplastic made from jackfruit straw had a significant effect on water resistance, water vapor transmission rate, tensile strength, elongation, and biodegradability. The best treatment in this study was the K1 with a chitosan concentration of 2%, which had swelling of 67,09%, water vapor transmission rate of 3,0379 g/m2/hour, and tensile strength of 14,68 MPa, elongation of 32,46%, and 8 days for complete degradation.
SHELF-LIFE ESTIMATION OF PINEAPPLE CHIPS BY A WATER SORPTION ISOTHERM CURVE APPROACH Dewi Fortuna Ayu; Nurmadhona Nurmadhona; Raswen Efendi
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14686

Abstract

Pineapple chips have low moisture content and water activity, so they are able to absorb water from the environment and have an impact on shorter shelf life.  One way to reduce the absorption of moisture is by choosing to package with good barrier properties. This study conducted experimentally to estimate the shelf life of household products of pineapple chips with aluminum foil and polypropylene packaging using the water sorption isotherm (ISA) curve approach. Some models of the ISA curve equation were tried, including GAB, Hasley, Caurie, Chen Clayton, Oswin, and Henderson. The parameters observed in this study consisted of initial, critical, and equilibrium moisture content, determination of the water sorption isotherm curve, slope value, saturated vapor pressure, packaging permeability, packaging area, dry weight per package, and calculation of shelf life. The results showed that the selected ISA curve equation model for pineapple chips was the Hasley model with the equation Log [In 1/aw)] = Log -1.73 + Log 1.42 Me. Permeability of polypropylene packaging was obtained at 0.1275 (g/m2.hari.mmHg), while aluminum foil was 0.0441 (g/m2.hari.mmHg). Therefore, pineapple chips have a shorter shelf life with polypropylene packaging compared to aluminum foil. The shelf life of pineapple chips with polypropylene packaging at RH 70-90% was 31.5-46.5 days, while aluminum foil packaging at RH 70-90% was 87.3-129.3 days with a critical water content of 0.0674 g H2O/g of the material. The use of aluminum foil packaging extended 2-3 times the shelf life of pineapple chips to increase the added value of the household industry of pineapple chips
Pendugaan masa simpan beras rendang dalam kemasan kertas minyak dan edible film tapioka menggunakan metoda akselerasi Fajar Restuhadi; Dewi Fortuna Ayu; Winda Kusuma Dewi
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17370

Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra.  Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper.  The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage.  Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of  y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day.  Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.
Penambahan ekstrak umbi bit (Beta vulgaris L.) sebagai antioksidan dalam sabun mandi cair Ayu, Dewi Fortuna; Johan, Vonny Setiaries; Wardana, Nico
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.17142

Abstract

Beetroot (Beta vulgaris L.) is a natural source of antioxidants that can be added to liquid bath soap.  The use of an appropriate amount of beetroot is expected to function as an antioxidant and meet the quality requirements of liquid bath soap.  This study aimed to determine the optimal amount of beetroot extract in liquid bath soap to maximize the quality and antioxidant activity of liquid bath soap. Five treatments and three replications were employed in the study's complete randomization design. In 100 g of liquid bath soap formula, the beetroot extract volumes S0 (0 ml), S1 (5 ml), S2 (10 ml), S3 (15 ml), and S4 (20 ml) were added as the treatments. Analysis of variance was used to statistically examine the data, and then Duncan's New Multiple Range Test at a level of 5% was applied. According to the study, adding beetroot extract substantially impacted several variables, including density, pH, viscosity, descriptive test, hedonic test, and antioxidant activity. The best liquid bath soap treatment, S4, had a density of 1.07 g/ml, zero free alkalies, a pH of 9.96, 88.00% foam stability, a viscosity of 179.86 cP, and IC50 of 88.13 ppm. The result of a descriptive test on liquid bath soap showed that the soap had brown color and beetroot flavor.  The use of beetroot in liquid bath soap provided an alternative antioxidant to prevent premature aging of the skin with modification in the fragrance ingredient addition.
Pendugaan masa simpan beras rendang dalam kemasan kertas minyak dan edible film tapioka menggunakan metoda akselerasi Restuhadi, Fajar; Ayu, Dewi Fortuna; Dewi, Winda Kusuma
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17370

Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra.  Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper.  The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage.  Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of  y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day.  Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.
Co-Authors A.A. Ketut Agung Cahyawan W ABDUL RAUF Adeline Palma Sari Aditya Aditya ADITYA ADITYA Agung Kurniawan Agustina, Hylda Putri Ahkyar Ali Ahmad Ibrahim Roni Surya Hasibuan Akhyar Ali Akhyar Ali AKHYAR ALI Akhyar Ali Akhyar Ali2 Allecya Tri Elisabeth Sihombing Andarini Diharmi Angga Pramana Angga Pramana, Angga Angga Zunifer Tumanggor ANISA MUSTIKA Annisa Nazifa Salman Annisa Rahma Anwar, Mustadi Apriadi Kaahoao Apriani, Imelda Nur ARIF BUDIANTO Arya Dika Atika Zarefar Ayu Diana Azhari, Rizki Azmi Wirzan Bambang Sisto Nadi Bangga Andreas Putra Berutu Candra Efendi Hasibuan Cecep Ijang Wahyudin Dewi Wulandari Dewi, Winda Kusuma Dewi, Yossie Kharisma Diajeng Sriyana Saraswati Diana Sari Sormin Dila Yudasri Edo Saputra Eko Hari Purnomo Erika Meiliana Sari Erpiani Siregar Faizah Hamzah Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Firmansyah, M. Hafiddin Geri, Jefrianta Demu Gussamwang, Muhammad GUSTIAWAN, SANDY Hamzah, Farida Hanum Harahap, Hamdan Fauzi Harvey, Edwardo Hary Love Frendra Ramadhan Hasnah, Nur Imelda Yunita Imelda Yunita Irwandi Jaswir Jefrianta Demu Geri Johan, Vonny S Juangga Joseph A. Marpaung JURAINI JURAINI Khairani Syafitri KOHAR, TOHA ABDUL Liana Liana Liana Sari Liana Sari Lutfi Habibah M Fazil Manogar, Borsak Marpaung, Juangga Joseph A. Maysa, Hana Melati Savira Habsari Mhd Andry Kurniawan MUSTIKA, ANISA Nadi1, Bambang Sisto Nadya Nofaren Netti Herawati NETTI HERAWATI Netti Herawati Nopiani, Yanti Noviar Harun Noviar Harun Nugroho, Wahyu Satrio Nur Hasnah AR Nuratika, Nuratika Nuri Andarwulan Nurmadhona Nurmadhona Ok Ricky Jumatul Qadri Pakpahan, Hendra Swandi Panjaitan, Bintang Sipartogi Pika Yulia Putri Praja Prayogo Pratama, M. Ridho Prawira, Hardy Purwiyatno Hariyadi Putri Elvis, Shelby Julia Putri, Cahya Dwi Putri, Pika Yulia Putri, Pika Yulia Rahmadini Payla Juarsa Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raiyan Renadi Raswen Efendi Raswen Efendy Renadi, Raiyan Rico Andyka Harahap Riftyan, Emma Rizki Azhari Rossi, Evy Rosy Hutami Royyan Firdaus RSH, Ahmad Ibrahim Rudi Muslim S Siswanto S.Pd. M Kes I Ketut Sudiana . SANDY GUSTIAWAN Sapika, Nadia Septian, Lutfi Dila Dwi Shanti Fitriani Siswanto Siti Nurhajijah SITI SANTUN MULIA Sitohang, Jeplin Sitompul, Fitra Fatthoni Situmorang, Budi Lambok Sri Dewi Lestari, Sri Dewi Steward, Deddy Susanti, Dewi Susi Syafitri Haryani Syafitri, Khairani Syafitri, Khairani Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tari Zulfalina Tiara Septiani Lumban Gaol TOHA ABDUL KOHAR Ultri, Ultri USMAN PATO Va, Hanny Sc Ventina Simanjuntak Vonny Setiaries Johan Wardana, Nico Wasisso Tunggul Pawenang Widuri, Thrisna Arsy Winda Kusuma Dewi Wirzan, Azmi Wirzan, Azmi Wulandari, Friska Fris Wulandari, Friska Fris Yelmira Zalfiatri Yusmarini Yusmarini Yusni Maulida Yusri, Jum’atri