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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 5 Documents
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Search results for , issue "Vol 11, No 1 (2017)" : 5 Documents clear
PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING Seveline Seveline
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2938

Abstract

Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as fillersubstance in the production of tomato ketchup is performed as an alternative to conventionaltomato ketchup filler substance. This study aims to determine the right balance between thetomato puree and pumpkin puree to produce a tomato ketchup that can be accepted byconsumers, without addition of coloring agents and other food additives. The results showedthat the quantity of tomato puree and pumpkin puree in proportion of 85 and 15 produces thebest tomato ketchup and has the same characteristics as the standard and is preferred by thepanelists, with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.
PENENTUAN AKTIVITAS ENZIM MANANASE DARI BERBAGAI MIKROORGANISME DI INDONESIA DAN PERANANNYA DALAM BIDANG PANGAN: KAJIAN PUSTAKA Hermawan Seftiono
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2939

Abstract

Mananase is an enzyme that is involved in producing prebiotic, namely manooligosaccharide.In Indonesia, research about mananase enzyme has started by using several types ofmicroogranisms. Based on available reports, it seems that data collection is needed in order todetermine the most optimal mananase enzyme producer. From among 20 microorganisms, itshowed that Isolat SM – 14 (Bacillus sp.) has 119.44 U / ml activity with 19.55 U / mg specificactivity in locus bean gum substrate. The highest enzyme activity is the most potential whenapplied as manooligosaccharide producer in food industry. Manooligosaccharide can beapplied to various products such as cookies, chocolate, candy, and soft drinks.
AKTIVITAS ANTIBAKTERI DARI DESAIN MIKROEMULSI MINYAK ATSIRI KAYU MANIS Evelyn Djiuardi; Tutun Nugraha
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2940

Abstract

This research focused on the study of the capability of cinnamon essential oil as antibacterialagent, when it is made as a microemulsion solution. The study occupied further research onspecific type, concentration, and amount of emulsifier needed to make the cinnamon essentialoil miscible in water without causing destruction in its antibacterial activity. Four differentemulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose(CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while theessential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterialactivity of the microemulsion solution of cinnamon essential oil was tested against two types ofpathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichiacoli. Among the four types of emulsifiers, which are used, CMC showed the best results as anemulsifier. The results of this study indicated that microemulsion solution has antibacterialactivity best is a combination between the CMC and the essential oil of cinnamon
ANALISIS PEMBOBOTAN KEY PERFORMANCE INDICATOR (KPI) DENGAN SCOR MODEL MENGGUNAKAN METODE ANALITICAL HIERARCHY PROCESS (AHP) PRODUK KEJU MOZZARELLA DI CV BRAWIJAYA DAIRY INDUSTRY, JUNREJO KOTA BATU Ariani Ariani; Millatul Ulya; Abdul Azis Jakfar
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2705

Abstract

Penelitian ini bertujuan untuk menganalisis pembobotan Key performance Indicator dengan model SCOR menggunakan metode Analitical Hierarchy Process (AHP) produk keju mozzarella di CV Brawijaya Dairy Industry. Hasil penelitian di peroleh 36 Key Performance Indicator yang disesuikan dengan model SCOR yaitu plan, source, deliver, make (process), dan return. Hasil pembobotan dengan menggunakan pembobotan AHP pada hierarki tingkat 1 yang memiliki bobot tertinggi adalah make (process) dengan nilai bobot 0,534. Hal ini dikarenakan perusahaan mementingkan kualitas produk yang dipengaruhi oleh proses produksi. Pada hierarki tingkat 2 bobot tertinggi terdapat pada variabel reliability dengan total bobot 0,739. Sedangkan nilai bobot tertinggi pada hierarki tingkat 3 (Key Performance Indicator)  adalah pada KPI 24 Kehandalan kinerja karyawan dalam mengolah menjadi produk jadi dengan total bobot 0,180.
STUDI PEMANFAATAN KULIT KOPI ARABIKA (Coffee arabica L.) SEBAGAI MIKRO ORGANISME LOKAL (MOL) A Ita Juwita; Arnida Mustafa; Risna Tamrin
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2937

Abstract

MOL (Mikro Organisme Lokal) is the result of local material decomposition withfermentation method. MOL contains macro and micro nutrients and microbial decomposers.The smaller coffee peel that will fermented, the faster MOL can be formed. To acceleratedecomposition in MOL solution, it can be added food source of bacteria such as coconut waterand brown sugar.The purpose of this study was to study the process of making MOL from coffee peel, toanalyze the content of nitrogen, phosphor, and potassium of MOL of coffee peel and todetermine the effect of fermentation time on nitrogen, phosphor, and potassium contents ofMOL that resulted.This study was conducted with 4 (four) treatments, week 1, 2, 3 and 4 and 1 factor andusing 2 times replicate. The parameter of testing used for making coffee peel as localmicroorganism are MOL volume, nitrogen, phosphor and potassium contents.The result of study showed that the highest mol volume obtained in week 4 of 8.5 ml andthe lowest in week 1 of 5 ml. They were obtained from 500 g coffee peel. Determination ofnitogen, phosphorus and potassium as a macro nutrients has been conducted. The result showedthat the highest nitrogen was found to be 0,0039% in week 1, 3 and 4 and the lowest in week 2with percentage 0.034 %. Determine of phosphorus showed that the highest phosphor wasobtained in week 2 wtih percentage 0.033 % and the lowest in week 4 of 0.018%, and the resultof potassium analyze, the highest obtained in week 2 of 0.035 % and the lowest in week 4 of0.014%

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