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INDONESIA
Agrointek
Published by Universitas Trunojoyo Madura
ISSN : 19078056     EISSN : 25275410     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Agrointek is an open access journal published by Department of Agroindustrial Technology,Faculty of Agriculture, University of Trunojoyo Madura. Agrointek publishes original research or review papers on agroindustry subjects including Food Engineering, Management System, Supply Chain, Processing Technology, Quality Control and Assurance, Waste Management, Food and Nutrition Sciences from researchers, lecturers and practitioners. Agrointek is published twice a year in March and August. Agrointek does not charge any publication fee.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 10, No 1 (2016)" : 7 Documents clear
KARAKTERISTIK SENSORIS DAN KIMIA PADA ABON NANGKA MUDA (Artocarpus heterophyllus LMK) DENGAN PENAMBAHAN TEMPE Ulfa Qurrota A’yuni Nur Jannah; Darimiyya Hidayati; Abdul Aziz Jakfar
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.v10i1.2025

Abstract

Unripe jackfruit is one vegetables that  is usually processed into Indonesian dishs. Beside unripe jackfruit processed into vegetables can also be developed and processed into a dry product called beef floss. Unripe jackfruit has a very low protein content, so it needs other raw material to improve protein content of the floss we added tempeh to the floss = gembus tempeh or soybean tempeh, as much as 15%, 25%, 35% and 0% as control. This study uses a Completely Randomized Design (CRD) with 2 factors. The first factor is proportion of unripe jackfruit and tempeh, and the second factor is type of tempeh. Parameter of this research are organoleptic evaluation, the color, moisture content and protein content. The result of organoleptic evaluation is the proportion 25% soybean tempeh prefered for aroma, taste, color, texture. The highest L (Lightness) was resulted from 35% soybean tempeh. The highest moisture content was shown by floss with 15% soybean tempeh. Protein content increased from 4,3775% to 39,3975% by addition of soybean tempeh while protein increased from 4,3775%  to 14,8835% in beef floss added with gembus  tempeh.
REVIEW : POTENSI DAN ARAH PENGEMBANGAN AGROINDUSTRI BERBASIS KAKAO DI PROVINSI PAPUA BARAT Murtiningrum Murtiningrum; Tajuddin Bantacut
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.v10i1.2020

Abstract

West Papua Province as the coverage area of the National Cocoa Revitalization Movement (GERNAS Pro-Cocoa). This area has the potential to become a center for the cocoa production, and even become the main cocoa producing areas in eastern Indonesia. Cocoa plantation area in West Papua province was recorded as 5.509 ha with 3.104 tons of total production. This article aims to provide an overview of cocoa as a national strategic competitive commodities and conditions of cocoa plantations in West Papua province. At the end of the text presented on the direction of cocoa develop agroindustry through institutional capacity building among farmers, groups of farmers, Farmers Group Association (gapoktan), traders, relevant institutions and universities. This paper also presented the opportunities and challenges of developing downstream cocoa industry in West Papua province. Cocoa agroindustry development in West Papua Province needs of reform to the institutional capacity building cocoa between farmers, groups of farmers, gapoktan, traders, wholesalers, relevant institutions and universities. This cooperation can create a new business strength, increasing market coverage, and quality assurance of products. Income of the cocoa farmer can be increased by developing a simple process cocoa processing using appropriate technology. The farmers can produce cocoa downstream products which have a higher economic value
PENENTUAN UMUR SIMPAN TERASI INSTAN DALAM KEMASAN Mohammad Firdaus Nur Cahyo; Sri Hastuti; Iffan Maflahah
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.v10i1.2026

Abstract

Types of processed seafood is very popular in Indonesia is a shrimp paste. In general, the paste made of rebon, small fish, or anchovies and other additives. The weakness of the paste is a relatively short shelf life due to water levels are still high, so often grow mold during the storage process. The shelf life is not too long will become a problem for consumers. Therefore it is necessary for action to extend the shelf, one with the drying process so that it becomes an instant paste. Terasi instant in order to attract packed with a suitable container. The use of packaging can affect the quality and shelf life. Determining the shelf life of the product paste can be made by methods Accelerated Shelf Life Testing (ASLT). In principle, this method is storing food products at extreme temperatures. Determining the shelf life of shrimp paste powder using a combination treatment temperature (30oC and 40oC) and packaging (aluminum foil and plastic HDPE). The results of research determining the shelf life of shrimp paste powder method Accelerated Shelf Life Testing (ASLT) obtained the best treatment at storage temperature of 40oC with aluminum foil packaging is 1 year 6 months 28 days, whereas at 30 ° C with aluminum foil packaging is 1 year 1 month 13 days , Storage at 40 ° C by using HDPE packaging that is 3 months and 22 days, and storage at 30 ° C is 2 months and 20 days.
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
STABILITAS SENYAWA FENOLIK DALAM EKSTRAK DAN NANOKAPSUL KELOPAK BUNGA ROSELLA PADA BERBAGAI VARIASI pH, SUHU DAN WAKTU Ike Sitoresmi M Purbowati; Khaswar Syamsu; Endang Warsiki; Herastuti Sri
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.v10i1.2023

Abstract

The extract which is still in liquid form, has several weaknesses, such as unstable in enviroment changes, low flexibility uses and trouble in material handling and transportation.  For these reasons, nanoencapsulation technique using β-siklodextrin as matrix agent is an alternative way. The aims of this research were characterization of total phenols, antioxidant activity of nanoencapsulation and the stability of the extract as well as nanocapsules against the changes of pHs, temperatures and boiling times.  Nanocapsules of roselle extract was containing phenol 4,53 + 0,26 mg/g, anthocyanin 2,99 + 0,18 mg/g, vitamin C 2,77 + 0,04 mg/g and water moisturizer 5,16 + 0,03%, antioxidant activity 49%.  Nanocapsules more resistence against the enviroment changes than the extract itself.  The stability test against the enviroment changes, the nanocapsules form more stable than the extract.  Showed with the slope of linier regression of nanocapsules form for phenols and antioxidant activity, respectively were: 0,111; 1,307 lower than the extract : 2,825; 7,634.  Nanocapsules more resistence against temperature and boiling time than the extract itself.  The stability test against temperature and boiling time, the nanocapsules form more stable than the extract.  Showed with the slope of linier regression of nanocapsules for phenols and antioxidant activity respectively were: 1,3315; 0,3162 lower than the extract : 1,5864; 0,5389
MUTU CABAI RAWIT (CAPSICUM FRUTESCENS L) PADA TINGKAT KEMATANGAN DAN SUHU YANG BERBEDA SELAMA PENYIMPANAN Desi Natalia Edowai; Stella Kairupan; Handry Rawung
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.v10i1.2021

Abstract

The objective of this study is to know the ripeness level of small chilli and the right temperature during storage as far as the quality of small chilli can to defend until marketing. The study was conducted at the laboratory of Physiology and Postharvest and laboratory of Food Science and Technology of Research in Agriculture Faculty of Sam Ratulangi University Manado. Three level of ripeness are green ripe, green reddish ripe and red ripe. Temperature of storages are storage in room temperature 28°C – 32°C (64 – 77%), 4°C – 10°C (90 - 95%), 4°C – (-22)°C (95 – 98%), and  –10°C (99%). With long storage are 30 days. The Method of analyzed study result is descriptive analysis and the dataare presented by the table.     The quality of small chilli during storage looked about the height of water, weight, the height of capsaicin, and colour. The right temperature and the right ripeness can to maintain quality of small chilli until storage. The result study show is in level ripeness green ripe and green reddish ripe and than storage temperature 4°C – 10°C (90 - 95%) can maintain the qualiy of small chilli during storage. It is looked from amount of the height of water, weight, the height of capsaicin, and colour during storage always increase regulary.
KUALITAS LIMBAH CAIR EKSTRAKSI SAGU (Metroxylon Sp.) MENGGUNAKAN ALAT PENYARING SISTEM BERLAPIS PADA BEBERAPA WAKTU PENYIMPANAN Sarman Oktovianus Gultom; Paulus Payung; Jefri Yawan
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.v10i1.2024

Abstract

In order to produce sago starch, sago bar had to be crushed and extracted using water to separate starch from other compounds. In the sago processing, a lot of water was used to extract sago starch and finally was discarded as liquid waste. In this study, the quality of sago liquid waste, before and after applying a layer-based filter containing: coir, charcoal, gravel and sand, was measured. The study was designed with a different time of storage of the Sago liquid waste, namely 0,1,2,3,4, and 5 day of storage. Each day the liquid waste was filterd using layer-based filter, and then the quality of the liquid waste was compared. The parameters measured were total suspended solids, total dissolved solids, final pH, and physical parameters such as smell and color. The results ofthis studyshowed that quality decrese of sago liquid waste accurs during 5 days of storage as indicated by increasing the total suspended solids (up to 1400 mg/L) and the dissolved solids (up to 2000 mg/L), decresing the pH value (down to 5) and arising unpleasant smells. Furthermore,the use of thelayer-basedfilterwas effective enoughto restorethe quality of the sago liquid water bydecreasing thetotalsolids, neutralizing thepH valueand reducingthe unpleasant smell

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