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Kab. bangkalan,
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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 12, No 1 (2018)" : 7 Documents clear
PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.) Dian Fitriarni; Rafika Ayuni
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3496

Abstract

Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit
ANALISIS SIFAT FISIK DAGING SAPI TERDAMPAK LAMA PERENDAMAN DAN KONSENTRASI KENIKIR (Cosmos caudatus kunth) Rohmah Rohmah; Mohammad Fuad Fauzul Mu’tamar; Umi Purwandari
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.2894

Abstract

Beef is one of the most popular food commodities. Beef often has textural problems, especially when consumed. One method to improve the tenderness of beef is by enzymatic treatment. In some plants there are meat-eating enzymes. This study aims to determine the influence of leaves kenikir (cosmos caudatus kunth) against the tenderness of beef. The researchers used a complete randomized RAL design method with two factors each of the 3 levels of the first factor of leaf extract of kenikir with 25, 50, 75% concentration while the second factor was the immersion time of 15, 30 and 45 minutes. The test parameters included hardness, cooking shrinkage, power water tie and sensory (aroma, color, texture). The results showed that the texture test decreased the level of hardness of beef along with the increased concentration of the added leaves. Likewise with the long immersion, the longer the soaking results of the hardness of beef being tried further decreased.
Aplikasi Fuzzy Inference System untuk Menentukan Lokasi Pengembangan Sentra Peternakan Rakyat (SPR) Sapi Potong di Kabupaten Jember Bambang Heri Purnomo; Yuli Wibowo
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3241

Abstract

The development of community farming center (SPR) of cattle beef to consolidate the potential of people's cattle beef to be managed optimally to increase the production and welfare of farmers in realizing national beef self-sufficiency. Jember Regency as one of the centers of cattle beef in East Java Province has a policy to develop SPR in a number of sub-districts but still faces a number of problems that is determining which district will be chosen as SPR location. This research aims to design the model of determining SPR cattle beef location using fuzzy inference system technique. A number of key criteria in location determination are explored then designed into decision support models using the Matlab fuzzy tool box. The results showed that there are three key criteria for determining the location of SPR development of cattle beef, namely 1) potential  Feed from plants; 2) population of cattle beef; and the availability of facilities and infrastructure. Decision support model is built with fuzzy inference system technique using Triangular Fuzzy Number (TFN) representation model and MAMDANI inference method. The number of rules built as many as seven rules with the operator or and and and. Model simulation results show that the locations that are categorized as Very Suitable for SPR development of cattle beef are Silo, Sumberjambe, and Ledokombo Subdistricts, While sub District Gumukmas, Sumberbaru, Puger, Wuluhan, Kencong, Bangsalsari, Mumbulsari, and Jenggawah, fall into the Suitable category.
KARAKTERISTIK JELLY DRINK SINBIOTIK DARI SUSU KEDELAI DAN EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) Sri Winarti; Ulya Sarofa; Koyi Fatkul Rodiyah
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3806

Abstract

Jelly drink is a gel-based beverage product, which can be made from hydrocolloid compounds by addition of sugars, acids, and or without other food additives, sinbiotics are a combination of probiotics and prebiotics. The purpose of this study was to determine the effect concentration of carrageenan and fermentation timt on the quality of jelly drink sinbiotik soy milk and red dragon fruit extract. The method used in this research is Completely Randomized Design with two factors. The first factor was the concentration of carrageenan (0.4%, 0.6%, 0.8%) and the second factor of fermentation time (18 hours, 20 hours, 22 hours and 24 hours). To know the difference between treatments used Duncan Multiple Range Test (DMRT 5%). The results showed that the best treatment was the addition of carrageenan 0,8% and the  fermentation time of 24 hours which resulted jelly drink sinbiotik with pH value 3,7, total acid 1,02%, total lactic acid bacteria (BAL) 11,13 log cfu/ml, total sugar 7.92%, 1.89% dissolved protein, total anthocyanin 0.645% and gel strength 3.27 N.
Model Kurva dan Pendugaan Lama Waktu Pengeringan Tandan Kosong, Pelepah dan Serat Tandan Kosong Kelapa Sawit Y Yuwana
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3242

Abstract

Biomassa originated from palm oil plant is potential to be processed into various industrial products. In the production line this material needs to dry into certain level of moisture content, mostly about 10% (wet basis) and commonly called as dry material. It is advantageous if the dryng time to produce a dry material can be predicted. Prediction is usually approached by setting up drying model of the material. The most common drying model in formulated in the form of moisture ratio in function of drying time in which the moisture content is calculated in dry basis. On the other, in practice, the moisture content of material is expressed in wet basis. The objectives of this research were to determine the drying curves and to predict the drying times of palm oil empty fruit bunches, stem and fiber dried from solar dying and oven drying. Three series of experiments were carried out according to the types of materials. The results of the experiments revealed as follows. The curves produced by the solar energy dryer operating at drying temperatures ranged from 42oC to 54,5oC for both empty fruit bunches and stem were quadratic whereas the curves produced by the oven having temperature of 105 oC for stem and fiber were linear and quadratic respectively. The form of curves obtained from the relationships between materials moisture contents determined in wet basis and drying times were similar to the curves of materials moisture ratios in function of drying times. The drying times of the solar energy drying for the empty fruit bunches were 20 hours dan 19.3 hours for Dura variety and Tenera variety respectively while those of stems were 16.3 hours and 17.9 hours respectively for Dura variety and Tenera variety. The drying times of the oven drying for the stems were 7.1 hours, 6.9 hours and 5.0 hours respectively for the lower, middle and upper parts of the stems. The drying times of oven drying for the fibers were 6.4 hours and  6.2 hours respectively for the outer and inner field stacks empty fruit bunches origins
Pengaruh Konsentrasi Maltodekstrin Terhadap Karakteristik Pepton Ikan Kakap (Lutjanus sp.) Rustina Ningsih; Sudarno Sudarno; Agustono Agustono
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3673

Abstract

Ikan kakap mengandung kadar protein 20.55% Protein ikan kakap yang cukup tinggi dapat dimanfaat sebagai produk dari  hidrolisat protein seperti pepton. Pepton digunakan sebagai sumber nutrien media untuk mikroorganisme .Pepton bersifat mudah berikatan dengan air pada saat terkena udara, sehingga berpengaruh pada masa penyimpan pepton,sehingga perlu teknik mikroenkapsulasi yang merupakan suatu teknik melapisi cairan, padatan, atau gas dengan lapisan tipis berupa material pelindung yang berfungsi dalam masa simpan.. Maltodekstrin efektif untuk pelindung bahan yang dienkapsulasi dari oksidasi. Maltodekstrin memiliki kelebihan mudah larut dalam air dingin, dispersi cepat, daya larut yang tinggi. Tujuan penelitian ini untuk mengetahui pengaruh pemberian maltodekstrin terhadap karakteristik pepton ikan kakap. Produksi pepton ikan kakap menggunakan enzim papain 0.3% dan di hidrolisis dengan suhu 60°C selama 5 jam, kemudian dilakukan inaktivasi enzin dan penyaringan kemudian dilakukan pencampuran antara sampel dan maltodekstrin dengan konsentrasi 1.0% ,2.0%, dan 3.0% selanjutkan dilakukan spray drying. Penelitian ini menggunakan tiga konsentrasi berbeda dengan tiga ulangan (triplo). Hasil menunjukkan terdapat pengaruh terhadap total nitrogen, kelarutan dalam air, dan juga rendemen. Semakin besar konsentrasi maltodekstrin yang digunakan semakin rendah total nitrogen yang dihasilkan. Berdasarkan penelitian ini dapat disimpulkan dengan penambahan maltodekstrin dengan berbagai konsentrasi pada pepton ikan kakap berpengaruh terhadap kadar nitrogen, kelarutan dalam air, kadar air,dan rendemen. 
Pemutihan Kertas Koran Bekas dengan Menggunakan Asam Peroksida dalam Media Asam Asetat Sri Hidayati; Ahmad Sapta Zuidar; Rachmania Widyastuti
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3243

Abstract

Used newsprint is one of the most potential materials to be recovered into pulp raw material. The problem is the color of newsprint that requires bleaching process. One of the oxidizing agents used for bleaching is the peroxide acid in the acetic acid medium. The purpose of this research is to know the effect of peroxide acid concentration in acetic acid media and the duration of heating to the chemical properties of pulp produced. The best results were obtained at 12% per oxide acid concentration in acetic acid medium and 5 hour heating time, yielding 58.653% cellulose, hemicellulose 9,033%, lignin 22,683%, and color score 4,503% (rather white).

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