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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
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Search results for , issue "Vol 10, No 2 (2016)" : 7 Documents clear
MUTU MIKROBIOLOGIS DRUPA BUAH MERAH (Pandanus conoideus Lamk.) PADA BERBAGAI JENIS KEMASAN SELAMA PENYIMPANAN Mathelda Kurniaty Roreng; Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Budi Santoso; Rossa MM Latumahina
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2471

Abstract

Microbiological quality is one crucial factor relating to food products quality. This quality can be measured based on the growth level of bacteria and fungi during storage of food product. The objective of this study is to determine the effect of plastic packaging types and different storage conditions on total bacteria and total fungi in fresh red fruit. The experiment was conducted using three treatments of plastic packaging, that is high-density polyethylene (HDPE), low density polyethylene (LDPE) and polypropylene (PP). Additionally, three storage conditions were applied, that is room temperature (27 °C), cold temperature (10 °C) and freezing temperatures (-18° C). The results showed that during storage, freezing conditions inhibited the growth of bacteria and fungi. Meanwhile, the type of plastic packaging did not inhibit the growth of bacteria and fungi.
PENGARUH PENAMBAHAN BERBAGAI JENIS SUSU TERHADAP KARAKTERISTIK SOYGHURT Mustika Nuramalia Handayani; Putri Wulandari
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2467

Abstract

Soyghurt is a kind of yogurt as functional food product obtained from the fermentation of lactic acid bacteria in soy milk. The fermentation process of soy milk is different from cow's milk fermentation, because of different carbohydrate content. Carbohydrates in soy milk is composed of oligosaccharide species that can not function optimally as a substrate of lactic acid bacteria. Therefore, fermented soy milk requires other carbohydrates, including sucrose and lactose of different types of milk. The aim of this study was to determine the effect of various types of milk in the manufacture soyghurt and determine the sensory and physicochemical characteristics of soyghurt. The method used in this study was a completely randomized design of experimental design which is the treatment factor is various types of milk used in the manufacture of soyghurt with three types of milk are skim milk, full cream milk, sweetened condensed milk. Soyghurt incubation in the fermentation process carried out at a temperature of 370C for 12 hours. The results showed that there were not significant differences in sensory characteristics of soyghurt with the addition of various types of milk. Soyghurt with the addition of sweetened condensed milk, is the most preferred panelists. It has viscosity 0.30 dPass, pH 3.97, protein content 7.44%, and fat content 7.07%.
FORMULASI PENAMBAHAN AMPAS TAHU TERHADAP KANDUNGAN KIMIA DAN AKSEPTABILITAS PRODUK OTAK-OTAK IKAN TENGGIRI Dewi Sartika; Asriyanti Syarif
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2472

Abstract

Tofu waste is a side product that obtained from the manufacturing of tofu. Substitute soy pulp out on making local dish called "otak-otak" of mackerel is an idea to utilize the waste processed out and also improve the nutritional and economic value.The aim of this study is to determine the formulation of the addition of tofu waste right to produce otak-otak by the chemical content, acceptability of the best and economic value. The research method is by adding tofu waste with treatment A1: 100gr Tofu Dregs; A2: 200gr Tofu Dregs; A3: 300gr Tofu Dregs, in the manufacture of otak-otak mackerel.The results showed that the addition of tofu waste for the formulation in the manufacture of otak-otak mackerel are best in terms of chemistry and economics is the treatment and A3 by adding 300gr of pulp, the best in terms of acceptability is A2 treatment with the addition of 200gr tofu waste.
PENGARUH JENIS PENGEMAS DAN LAMA PENYIMPANAN TERHADAP MUTU PRODUK NUGGET GEMBUS Achmad Furqon A Q; Iffan Maflahah; Askur Rahman
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2468

Abstract

Nugget gembus merupakan produk olahan berbahan baku utama tempe gembus dan mengalami sedikit modifikasi yaitu terdapat penambahan teri nasi dengan perbandingan 3:1. Nugget gembus mudah rusak pada kondisi tertentu, oleh sebab itu diperlukan penelitian yang dapat mencegah rusaknya nugget. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis pengemas plastik dan lama penyimpanan terhadap mutu nugget. Jenis plastik yang digunakan adalah plastik PE (Polietilen) dan PP (Polipropilen) dengan ketebalan masing-masing 0,5 mm. Metode penelitian menggunakan 3 perlakuan yaitu nugget tanpa kemasan, nugget dengan pengemas PE dan nugget dengan pengemas PP. Parameter uji yaitu uji kadar air, uji kadar protein dan uji organoleptik (kerusakan) pada nugget dengan lama penyimpanan selama 30 hari. Nugget disimpan di lemari es menggunakan suhu 100C dengan pengemas plastik dalam kondisi vakum (hampa udara). Uji kadar air menunjukkan jenis plastik PE mampu mempertahankan kandungan air nugget gembus selama 20 hari. Uji kadar protein menunjukkan jenis plastik PP mampu menjaga kadar protein nugget gembus selama 20 hari. Uji organoleptik nugget menunjukkan plastik jenis PP mampu mempertahankan rasa, aroma, tekstur dan warna nugget dari kerusakan sampai hari ke 20.
PEMBUATAN BIOETANOL DARI MINUMAN SERBUK AFKIR Wiludjeng Trisasiwi
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2473

Abstract

Bioethanol can be made from three kinds of materials which contains glucose, starch, and cellulose. The creation of bioethanol from glucose substance considered the easiest because only needs two-stage process, fermentation and distillation. Nowadays, the creation of bioethanol from glucose and starch creates new problem due to the demand of the glucose and starch for food needs. Therefore, the non-food sources bioethanol should be found. One of them is from expired date powder beverage. The purpose of the research is to compare the bioethanol creation process using two kinds of distillation equipment. The analysis consist of yield and the purity of the bioethanol. Fermentation is carried out for 14 days using a 0.5% Fermipan yeast, Urea and TSP fertilizers. One time distillation using equipment with controlled temperature about 78oC for 6 hours produced bioethanol yield 20% and 95% purity. The simpler distillation tools without temperature controls, due 21.5% bioethanol, with 80% purity in twice distillation process. It can be concluded that controlled temperature at the ethanol's boiling point during the distillation process, produces higher yield and purity of the bioethanol also faster processing time. If the distillation temperature is too high, there will be lots of evaporated bioethanol to the ambient and water will evaporated and condensed, so the ethanol purity will be lesser.
PENGARUH PENAMBAHAN CMC SEBAGAI SENYAWA PENSTABIL TERHADAP YOGHURT TEPUNG GEMBILI Dewi Cakrawati; Mochamad Angga Kusumah
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2469

Abstract

The study aims to determine the effect of CMC in preventing yoghurt separation in 7 days with the addition of 2% Dioscorea esculenta flour. Organoleptic test using quality hedonic was conducting to find out yoghurt with addition of CMC that had accepted characteristic by panelists. Research was carried out using regression method to determine the total titrated acid, pH and separation level of yoghurt during storage. The concentrations of CMC were added at 0.2%, 0.4%, 0.6%, 0.8%. The analysis showed the addition of 0.6% CMC showed the lowest separation with high viscosity grades of DPAs 40.25. Yoghurt storage for 7 days shows a graph of the pH value and total titrated acid were parabolic where increasing in total titrated acid value would lower the pH value. Yoghurt was damaged on the 7th day of storage at room temperature characterized by the increasing in the pH value and damage to the organoleptics properties, namely yoghurt flavor and aroma.
ANALISIS SENSORIS TERASI UDANG YANG DITAMBAHI BUBUK KULIT MANGGIS (Garnicia mangostana L) Askur Rahman; Iffan Maflahah
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2470

Abstract

Shrimp paste is much-loved by the people. Terasi liked by the people of taste, smelland appearance. But shrimp paste have weaknesses pale white color display, so that sometimesthe manufacturer add harmful dyes such as rhodamine B. Whereas including rhodamine B dyethat is forbidden to be used for food coloring. Therefore, the necessary natural dye paste is safeto eat as mangosteen rind. The purpose of this study was to determine the nature sesnsoris inshrimp paste with the addition of mangosteen rind. The method used was a completelyrandomized design (CRD). Factors used is the concentration of mangosteen peel powder (0%,0.5%, 1%, 1.5% and 2%) to be added in the of paste. Parameters measured were sensori levelon the color, texture, flavor, aroma and overall. Research shows that added shrimp paste ofmangosteen peel powder were significantly different (p 0.05) in the level of preference ofcolor, flavor and overall, while the aroma and texture preference level not significantly different(p 0.05). Concentration of 2% powdered bark of the mangosteen is the treatment of the mostpreferred by the panelists.

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