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All Journal Jurnal Keteknikan Pertanian Agrointek Jurnal Sosioteknologi Jurnal Ilmiah Pangabdhi Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Agricultural and Biosystem Engineering Research Indonesian Journal of Food Technology Dharmahita: Journal of Community Service and Development
Ali Maksum
Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Agrointek

 1 
BAURAN PEMASARAN PRODUK BARU PELUMAS FOOD GRADE GREASE BERBAHAN DaSAR MINYAK SAWIT Ali Maksum; Tri Yanto
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2022

Abstract

Grease with food grade specification is essentially required on food processing production activities.  The purpose of this study is to develop a new product marketing mix for food grade grease, i.e 1) product priority, 2) pricing priority, 3) distribution priority and 4) advertising priority. This Research was conducted in Sub District Purbalingga and Padamara, Purbalingga regency with respondent SMEs food processing. Analysis of the determination of marketing mix that includes product, price, advertising and distribution using the Analytical Hierarchy Process (AHP). Sampling was purposive random sampling method with a population of 64 SMEs so drawn sample of 20 respondents. Result of the study showed the marketing mix priority which were: (1) advertising priority for the new food grade grease product with an ads that could attract the attention of consumers in order to made the consumers interested, tried, and bought the new food grade lubricating grease products. (2) Price priority for the new food grade grease products which was by determining the moderate prices to compete the competitors' prices while still maintained a high quality. (3) Product priority for new food grade grease product which was producing a qualified product which could withstand the wear of the engine, green colour of the product, a 350 g size packs with a rectangular shape packaging labels. (4) Distribution priority for the new food grade grease product which was a short distribution channels through mobile vendors so that the consumers were able to save costs, and got the product fast and easily
OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY Ali Maksum; Gunawan Wijonarko; Ike Sitoresmi mulyo Purbowati; Riyan Anggriawan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10585

Abstract

Coffee is a refreshing drink that has potential as an antioxidant shown by its total phenol content. Fermentation is used to increase the phenolic compound content in coffee. The purpose of this study was to optimize the wet fermentation process to produce optimal phenolic compounds in green bean coffee. The process optimization was carried out by using Response Surface Methodology with three independent variables, namely the addition of yeast, added sugar, and fermentation time. The results of the quadratic model equation research to get the optimal process, namely Y= 65.18 + 0.56X1 + 2.66X2 + 16.26X3 + 1.51X1X2 + 0.18X1X3 + 0.66X2X3 + 9.29X12 + 23.71X22 + 6.08X32 with r2 of 0.8242 The optimum value of the wet fermentation process is based on the predictive value of the quadratic model, namely the addition of yeast 3.25%; added sugar 21.38%; and 124.73 hours of fermentation time resulted in a total phenol of 10.22 mg GAE / g.
Pengaruh variasi konsentrasi pelarut, waktu, dan suhu destilasi terhadap total fenol ekstrak daun sereh wangi (Cymbopogon winterianus Jowwit) Ike Sitoresmi Mulyo Purbowati; Ali Maksum; Gunawan Wijonarko
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15204

Abstract

The citronella plant (Cymbopogon winterianus Jowwit) has been known to have phenolic compounds that have the potential as antioxidants. The more phenolic compounds extracted, the better the quality of the extract obtained. To obtain maximum total phenol levels, extraction treatment was carried out with variations in time, temperature, and solvent concentration to extract fragrant Citronella leaves. This study aimed to determine the right time, temperature, and solvent concentration to obtain citronella extract with maximum total phenol content. Extraction was carried out by water distillation technique using ethanol solvent with concentration variations of 40%, 50%, 60%, 70%, 80%, and 90% with time variations of 2 hours, 4 hours, 6 hours, 8 hours, 10 hours, and temperature variations extraction, namely 50, 60, 70, and 80oC, The total phenol content of citronella extract was analyzed using a UV-VIS spectrophotometer based on the reduction reaction of the Folin-Ciocalteu reagent. The results showed that the extract with the highest total phenol content was 7.075 with a time of 4 hours, a temperature of 80 C, and using a solvent concentration of 90%. Characteristics produced from citronella extract with the highest phenol content, namely total flavonoids at 41.75 mgQE/g, antioxidant activity at 11.242 ppm, antibacterial activity at E. coli is 10.2 mm and in S. aureus is 12.7 mm. This research is expected to have an impact on the exploration of the extraction of bioactive compounds in citronella plants.
Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela Ike Sitoresmi Mulyo Purbowati; Gunawan Wijonarko; Ali Maksum
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.15168

Abstract

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies.  This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru.  The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %.   The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.
Co-Authors Anggriawan, Riyan Aprilina, Mutiara Selli Ayushita, Teenaya Deo Dewi, Rifani Ajeng Kartika Dian Novitasari Furqon Furqon, Furqon Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Hafsah, Nafiah Alina Hety Handayani Hidayat Ike Sitoresmi mulyo Purbowati Masrukhi Mela, Ervina Nurul Fadhillah Prasetyo, Kunandar purbowati, ike sitoresmi mulyo Ritonga, Abdul Mukhlis Riyan Anggriawan Sabrina, Mitaa Nur Sawitania Christiany Dwi Utami Boru Situmorang Tatang Widjojoko Tri Yanto Wichaksono, Thiery Mahdi Yuliana, Felinda Eka