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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
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Search results for , issue "Vol 11, No 2 (2017)" : 7 Documents clear
PENGARUH PENAMBAHAN EKSTRAK DAUN SALAM TERHADAP UMUR SIMPAN BAKSO Tantri Yulianti; Dewi Cakrawati
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.2890

Abstract

Meatball was Indonesian favorite food made from meat, seasoning and additives. Meatball was perishable due to high water content and nutrition therefore to increase it shelf life there was a need to add natural preservative that have the ability to prevent the growth of microorganism. The aims of the research was to determine the effect of addition on bay leaves extract to the meatball characteristics. The research was conducted using experimental method. The independent variable was bay leave concentration, consist of four stages there were 1%, 2% and 3%. Dependent variables consist of organoleptic characteristics, microorganism using Total Plate Count method, were measure each 2 days during 6 days storage. Result showed addition of bay leave extract can extend meatball shelf life in room temperature for two days. After two days, meatball was deteriorated shown by high number of microorganisms, off-flavor, soft texture
KAJIAN EKSTRAKSI PEKTIN DARI LIMBAH JERUK RIMAU GERGA LEBONG (JERUK RGL) DAN JERUK KALAMANSI Yessy Rosalina; Laili Susanti; Noveriani Br Karo
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3174

Abstract

Salah satu tanaman yang potensial dikembangkan di Propinsi Bengkulu adalah buah jeruk Rimau Gerga Lebong (RGL) dan jeruk Kalamansi. Tanaman buah jeruk Gerga Lebong dan jeruk Kalamansi, merupakan salah satu bahan baku industri pengolahan sirup buah. Limbah yang dihasilkan dari industri ini berupa kulit buah dan kulit+daging buah hasil pengepresan sari buah. Limbah tersebut berpotensi sebagai sumber pektin. Pektin adalah suatu komponen serat yang terdapat pada lapisan lamella tengah dan dinding sel primer pada tanaman. Senyawa-senyawa pektin juga berfungsi sebagai bahan perekat antra dinding sel yang satu dan lainnya (Winarno, 1991). Tujuan penelitian ini adalah untuk melakukan kajian terhadap rendemen dan mutu pektin yang dihasilkan dari limbah jeruk Gerga Lebong dan jeruk Kalamansi. Hasil penelitian menunjukan bahwa rendemen pektin dari limbah Jeruk kalamansi lebih besar dari limbah jeruk Gerga Lebong. Secara berturut-turut rendemen yanga dihasilkan adalah 15,3 % (kulit jeruk kalamansi), 7, 82 % (kulit+daging buah kalamansi), 1,5 % (kulit jeruk Gerga Lebong) dan 0,18 % (kulit+daging buah jeruk Gerga Lebong). Hasil analisa mutu terhadap variabel Galakturonat menunjukan bahwa nilai Galakturonat pada kulit jeruk Kalamansi mempunyai nilai tertinggi yaitu 93,51 %. Analisa terhadap derajat Esterifikasi menunjukan bahwa pektin hasil ekstraksi limbah jeruk Gerga Lebong dan jeruk Kalamansi tergolong pada pektin bermetoksil rendah, dengan nilai derajat esterifikasi pada kisaran 13,77-20,83.
PENGARUH FOTOOKSIDASI UV-C TERHADAP SIFAT FISIKOKIMIA DAN BAKING EXPANSION PATI SAGU (Metroxylon sago) Eduard Fransisco Tethool; Angela Myrra Puspita Dewi; Abadi Jading
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.2917

Abstract

Native Sago starch is difficult to used in industry because of the limitations of its phisycochemical properties. The aim of this research was to studied effect of UV-C photo-oxidation on  physicochemical properties and baking expansion of sago starch. Five slurries ratio (starch : water ratio): 1:2; 1:4; 1:6; 1:8; and 1:10 were oxidized with UV-C irradiation for 20 minutes, and then compared with native sago starch. The results showed that UV-C photo-oxidation increasing amylose content and paste viscosity, but decreasing swelling power and solubility, and carbonyl and carboxyl content. Used of UV-C as a photooxidator effective to increasing baking expansion characteristic, and the best slurry ratio was 1:6, which has 6.97 ml/g specific volume or 33.7% increased from native sago starch (5.22 ml/g)
KAJIAN SUMBER ENERGI PADA PENGOLAHAN KELAPA SAWIT MENJADI CRUDE PALM OIL (CPO) DI PT. ALNO AGRO UTAMA SUMINDO OIL MILL, BENGKULU UTARA Lukman Hidayat; Fitri Electrika Dewi Surawan; Arga Harianda Lumban Raja
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3175

Abstract

Increasing demand for Crude Palm Oil (CPO) as the vegetable oil was causing the industry to cultivate palm oil increased, so that the energy required to produce CPO also increased. The purpose of this study is to identify the type, source and calculate the amount of energy needs, calculate the level of efficiency and energy savings opportunities. Stages of the research are  initial energy analysis, a detailed energy, and energy analysis in processing systems. Based on the research results, to produce each kg of CPO processing capacity of 60 ton TBS / hour with a recovery rate of 20.59% of primary energy needs of 16.200679 MJ / kg. Real boiler efficiency of 45.69%, the real efficiency of the turbine was 94, 86%. Turbine efficiency  to generate electrical energy by 1.09%, the technical efficiency of 66.80% turbines, diesel generators technical efficiency of 47.25%, the technical efficiency of electric motors by 59.37%.  The total efficiency  of  electricity  use by 4,75%, the efficiency of diesel estate of 1.379% and the efficiency of the use of steam at 93.77%. Energy can be saved by 0.0442 MJ / kg with a description of human powered energy of 0.0004316 MJ / kg, energy electrical energy by .04372 MJ / kg. While energy can be stored on the excess energy to fuel biomass boiler was 1.45 MJ / kg
KARAKTERISTIK MIE KERING DENGAN SUBSTITUSI TEPUNG GEMBILI DAN PENAMBAHAN PLASTIZISER GMS (GLISEROL MONO STEARAT) Sri Winarti; Enny Karti Basuki Susiloningsih; Ferry Yusuf Zaenal Fasroh
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3069

Abstract

Mie saat ini merupakan salah satu makanan yang sangat digemari semua masyarakat, hal ini didukung dengan kecenderungan dan pola hidup masyarakat modern yang lebih menginginkan makanan siap saji. Kebutuhan terigu yang merupakan bahan dasar pembuatan mie perlu diimbangi dengan upaya substitusi dengan bahan baku local, salah satu alternatif menggunakan tepung umbi gembili (Dioscorea esculenta L.). Meskipun telah dapat dikembangkan menjadi tepung, kelemahan dari sifat fungsional tepung umbi gembili ialah tidak adanya kandungan gluten pada tepung gembili yang mengakibatkan adonan mie kurang elastis. Salah satu upaya untuk memperbaiki kelemahan tersebut adalah dengan penambahan plastisizer yaitu gliserol monostearat untuk memperbaiki karakteristik mie kering. Penelitian ini bertujuan mempelajari pengaruh substitusi tepung gembili dan penambahan gliserol monostearat terhadap kualitas fisikokimia dan organoleptik mie, sehingga dihasilkan mie dengan kualitas baik dan disukai konsumen.Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 12 perlakuan dan tiga kali ulangan dengan perlakuan substitusi tepung gembili (0%; 15%; 30%; dan 45%) dan penambahan GMS (1%; 2%; 3%). Data dianalisa menggunakan metode two-way ANOVA pada tingkat kepercayaan 95%, Jika ada perbedaan antar perlakuan dilanjutkan dengan Uji Duncan α = 5%,  dan untuk analisa uji organoleptik menggunakan metode hedonik scale scoring dengan perhitungan data menggunakan metode friedman. Hasil penelitian menunjukan mie kering tepung gembili dengan perlakuan substitusi tepung gembili 15% dan penambahan gliserol monostearat 3% merupakan perlakuan terbaik dengan nilai kadar air 8,84%, kadar abu 1,65%, kadar protein 7,50%, kadar pati 55,99%, daya rehidrasi 41,93%, elastisitas 25,69%, cooking loss 7,94%, serta jumlah ranking warna 132,00, aroma 114,50, dan tekstur 183,00
ANALISIS STRATEGI PENGEMBANGAN INDUSTRI JAMU TRADISIONAL DI KABUPATEN BANGKALAN - MADURA Risa Dewi Munica; Millatul Ulya; Muhammad Fakhry
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3057

Abstract

Data of Disperindag Bangkalan Regency (2015), shows that Bangkalan Regency has 20 herbal medicine industries. After doing research survey there are some herbal medicine industries that have been inactive, so that this research is conducted to find out alternative strategy that can be used as an effort to develop herbal medicine industry in Bangkalan Regency. This research used analysis of internal environment (IFE) and external (EFE), External-internal matrix (IE), SWOT and QSPM matrix (Quantitative Strategic Planning Matrix). There are 16 internal factors and 11 external factors. As for alternative strategy there are 5 alternatives obtained from SWOT matrix and IE matrix. In the QSPM matrix, the priority of strategy is 1. Maintain and improve product quality, 2. Increase promotional activities and expand the marketing area,3. Improving relationships with government and other agencies, 4. Maintain company image, and 5. Develop cooperation with other industries outside the region
KECERNAAN RANSUM SAPI BALI DENGAN KONSENTRAT FERMENTASI BERBASIS LUMPUR SAWIT DAN BAHAN PAKAN LOKAL Irma Badarina; Jarmuji Jarmuji; Dodi Permadi Gultom
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3173

Abstract

The aim of this research was to evaluate the dry matter and organic matterdigestibility in vivo of Bali cattle diet that supplemented with fermented concentrate ration based from palm oil sludge and several local feed sources. Fifteen Bali cattles with 2 years old and the range of live weight 184,5±3,63 kg were distributed into three treatments and five replication in Completely Randomized design. The treatment was the level of concentrate supplementation, They were P1 (10kg/day), P2(7,5kg/day) and P3(5kg/day). The forage and the rice straw were adjusted as much as 10 kg/day and 1 kg/day, respectively. The composition of fermented concentrate consisted of palm oil sludge (70%), rice bran (10%), coffee husk (10% ) and coconut press fiber (10%). As bioactivator used”Bionak”as much as 0,3%. The an aerob fermentation took time a week. The result showed that up to the highest level (10kg/day) the supplementation of fermented concentrate ration enhanced the consumption and the digestibility of the whole rations.

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