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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 10 Documents
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Search results for , issue "Vol 13, No 1 (2019)" : 10 Documents clear
RENCANA PRODUKSI OLAHAN KOPI DI PERUSAHAAN DAERAH PERKEBUNAN (PDP) KAHYANGAN JEMBER MENGGUNAKAN METODE FUZZY TSUKAMOTO Yuli Wibowo; Yeyen Retno Maulida; Bambang Herry Purnomo
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4875

Abstract

PDP Kahyangan Jember is a regional company owned by the Government of Jember Regency that has agroindustry ground coffee and roasted coffee. The problem is that there was a mismatch between the company's production plan and the number of consumer demand that cause the stock. The impact is that production costs will increase because of the cost of storing and the production process becomes disrupted due to the location of the product storage warehouse in place together with the production space. The purpose of this research is to evaluate and to make a production plan model at PDP Kahyangan Jember. The method used is fuzzy Tsukamoto with input variables in the form of consumer demand and stock. The results showed that the prediction of the quantity of ground coffee and roasted coffee in the past year (July 2017-June 2018) resulted in a MAPE value of 16%. The MAPE value obtained is "good" because it was in between 10-20%. The results of the fuzzy Tsukamoto model simulation for future production plans are done by predicting the number of requests in advance using the DES Brown method and the stock using the SES method. The forecasting results for the number of requests for coffee were 3,304 kg, 3,261 kg, 3,219 kg, 3,176 kg, 3,134 kg, and 3,091 kg. While the stock forecasting results are 283 kg, 205 kg, 173 kg, 151 kg, 140 kg, and 134 kg. Therefore, the production plan of coffee processed using fuzzy Tsukamoto for July - December 2018 are 4144 kg, 4136 kg, 4130 kg, 4121 kg, 4110 kg and 4095 kg respectively.
POTENSI PEMANFAATAN LIMBAH CAIR TAHU MENJADI BIOGAS UNTUK SKALA INDUSTRI RUMAH TANGGA DI PROVINSI BANTEN Sally Sally; Yessica Putri Budianto; Meutia Wafa’ K. Hakim; Warsono El Kiyat
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4715

Abstract

Tofu is one of the most produced and consumed foods in Indonesia as a source of protein. At present, most of the tofu producers located in Indonesia are a home industry with simple equipment, especially in Banten. The production of tofu mostly produces solid and liquid wastes. However, the liquid waste contains high protein and amino acids that can pollute the environment if it is not treated properly. It is due to this waste has a high BOD, COD and TSS value. Therefore, the right method is needed in utilizing tofu liquid waste by tofu producers in Indonesia by biogas production. Biogas from liquid waste can be produced as methane or hydrogen. Tofu waste based biogas provided benefits from various aspects, such as environmental, economic, social and health aspects. On the other hand, tofu waste production can be one of the efforts to achieve the Sustainable Development Goals (SDGs) in Banten. It can be implemented to achieve clean water and sanitation points, as well as affordable and clean energy sources
THE STUDY OF NUTRITIONAL VALUE FROM GRESIK TRADITIONAL FOOD PRODUCTS Yunita Siti Mardhiyyah
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4863

Abstract

Gresik is well known as one of the Islamic based tourism towns in East Java. This Islamic tourism encourages the development of typical souvenirs business in Gresik especially in food sector. Some Gresik traditional food are often used as souvenirs, such as pudak, jubung, and ayas. High sale promotes product innovation, especially in terms of taste creations, preservation / shelf life, as well as packaging. Unfortunately, these product innovation have not been supported with information related to product nutritional value. The nutritional value is important, considering the usage of information in food labelling as well as for the materials, process and packaging basic innovation. The study of Gresik traditional food nutritional value products consists of two stages, they were field-related observation and laboratory testing. Field observations were done to obtain information on raw materials and production processes from pudak, jubung and ayas. As for the test of nutritional value was done by proximate test. The results showed that pudak has moisture content (55.6%) twice higher than jubung and ayas (25.0% and 22.7%, respectively). All three products have a low fat content, which was below 1.0 g per serving. The protein content is also relatively low, i.e. only 2.1-2.8%. All three of these products are carbohydrate sources with the amount of 40.8-73.4% which gives a caloric amount of 120-185 kcal per serving. Implementation of nutritional information in food label could also give added value to the product.
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK Asnani Asnani; Abdul Rahim; Ifall Ifall
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4918

Abstract

This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference
ANALISIS KELAYAKAN MESIN PENGERING KERIPIK KENTANG M. Adhi Prasnowo; Shafiq Nurdin; Ahlan Ahlan
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4047

Abstract

Batu City is a tourist destination for domestic and foreign tourists because it have variety of tourist destinations that have been managed properly. The development of tourist destinations that increases rapidly, making the businessmen souvenirs typical of Batu City growing. It is also felt by potato chips entrepreneurs, who are experiencing increased demand. But entrepreneurs increasingly difficult to increase the amount of productivity, because the technology used to produce potato chips is still simple. So that can not meet the needs of a very high market. This study aims to determine the economic viability of potato chips dryer. The method used in this research is Net Present Value (NPV) and Internal Rate of Return (IRR). Based on the financial feasibility analysis of potato chips dryer machine using electric energy is feasible to be implemented because the value of NPV is greater than zero which is IDR. 5.233.433 and IRR value 22% greater than the current interest rate of 12% with the project period of 5 years.
PENILAIAN RANCANGAN KEMASAN BAKPIA BERBENTUK RANTANG MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Ika Atsari Dewi; Cahyo Wibowo; Sucipto Sucipto
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4456

Abstract

Bakpia is one food product that uses duplex cardboard as packaging material. Buying bakpia both in a small or big amount of packages need secondary packaging such as plastic bags and cardboards. “Rantang”-shaped packaging is designed to get practical, enviromental friendly, and attractive packaging. The objective of this research is to find out the importance level of customer attribute (Whats) against “rantang”-shaped packaging and to find out the technical responses that must be carried out by a manufacturer in order the packaging design is accepted by consumers. QFD method is used to find out consumers’ needs and desires as well as to systematically evaluate packaging capabilities sampled from 30 respondents. QFD method comprises of 7 phases, namely, collecting consumer voice, organizing House of Quality (HoQ), creating technical response, determining the technical response relationship to consumer needs, determining technical relations, benchmarking, and target. Results show the highest scores for importance level of consumer attribute go to packaging shape and packaging design with Importance to customer score of 4,67 dan 4,43 which are above average. Manufacturers should pay more attention to visual packaging design, packaging convenience while carrying, practical, varius number of stack, maximum limit of stack, appropriate cardboard, and precise packaging size as technical responses.
ANTIOXIDANT ACTIVITY AND ISOLATION BIOACTIVE COMPOUNDS FROM ROSELLE (HIBISCUS SABDARIFFA) FROM VARIOUS METHODS AND DRYING TIME ike sitoresmi mulyo purbowati; Sujiman Sujiman; Ali Maksum
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4046

Abstract

The focus of this study was to evaluate the effect of different drying methods and drying level on the bioactive compounds of roselle (Hibiscus sabdariffa L.)as antioxidant agent. The experiment has been conducted in cabinet dryer and by a direct exposure on sun light as weel as by using a green house effect panel with duration of driying: 1, 3, 5, 7 hours. The observed parameters were Colour, levels of anthocyanins,vitamin C, and free radical trapping capacity (DPPH). The data obtained were analyzed using analysis of variance (ANOVA) and further test DMRT (Duncant Multiple Range Test). The best results from these study was the cabinet drying with 7 h of drying time which have value for color (L, a*, b*), total anthocyanins, vitamin C, and antioxidant activity in respective order were 21.633; 6.80; 4.53; 3.22mg/100g; 1238.29mg/100g; 74,63%.
PENERAPAN STATISTICAL QUALITY CONTROL (SQC) PADA PENGENDALIAN MUTU MINYAK TELON (STUDI KASUS DI PT.X) Andan Linggar Rucitra; S Fadiah
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4920

Abstract

Telon oil is one of  the traditional medicine in the form of  liquid preparations that serves to provide a sense of warmth to the wearer. PT.X is one of the companies that produce telon oil. To maintain the quality of telon oil from PT.X product, required overall quality control that is starting from the quality control of raw materials, quality control process to the quality control of the final product. The purpose of this research is to know the application of Statistical Quality Control (SQC) in controlling the quality of telon oil in PT X. Final product quality become one of the measurement of success of a process, so it needs a good quality control. SQC method used in this research is Pareto Diagram and Cause and Effect Diagram. Pareto diagram is a bar graph that show the problem based on the order of the number of occurrences of the most number of problems until the least happened. A causal diagram is often called a fishbone diagram, a tool for identifying potential causes of an effect or problem. The result of applying the method indicates that 80% defect is caused by unsuitable volume and on the incompatibility of Expired Date (ED) code. The damage is caused by several factors namely the method, labor, and machine while the most potential factor is the volume conformity to reduce the number of defect products.
KAJIAN KONSENTRASI JUS SEMANGGI DAN LAMA PERENDAMAN TERHADAP PENURUNAN LOGAM BERAT KUPANG MERAH Enny Karti Basuki; Sri Winarti
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4483

Abstract

Red kupang lives permanently dan eats by filtering food in waters so that it has high potential to be contaminated with heavy metals. The presence of heavy metals in kupang can cause health problems if consumed by humans. One of the efforts to reduce the heavy metal of kupang merah by adsorption method uses natural ingredients such as clover which is rich in secondary metabolites. The content of secondary metabolites in plants acts as a binder for heavy metals. The purpose of this study was to determine the concentration of clover juice dan the best time of immersion in kupang merah to reduce the level of heavy metals in kupang merah meat. This study used a complete random factorial pattern design with two factors with 2 replications. First factor: clover juice concentration 10%, 20%, 30% dan second factor: contact time is 60 minutes, 90 minutes, 120 minutes. The results of clover analysis showed that fresh clover contained terpenoids/steroids, saponins, flavonoids, polyphenols dan phenols in total 86.935 ± 2.004 mg TAE/gram. The results of fresh red kupang analysis showed protein content of 9.82 ± 0.3111%, water content of 81.527±0.545%, ash content of 1.840±0.014%, copper metal content of 47.491±0.386 ppm, lead 21.309±1.93 ppm, chromium 2,333±1,102 ppm, cadmium 1,648±0,083 ppm dan mercury 0,539±0,027 ppm. The best treatment in the study of the best metal content reduction at 30% clover juice concentration and 120 minutes soaking time can reduce the contamination of kupang Merah heavy metals, namely Cu to 19.862 ppm (down 58.177%), Pb to 0.886 ppm (down 95.842%), Cr to 0.758 (down 67.609%), Cd becomes 0.813 ppm (50.668%), Hg becomes 0.024 ppm (95.547%). The characteristics of kupang Merah meat after soaking are 9.10% protein content, 1.781% ash content dan 84.506% moisture content.
MODIFIKASI PATI BIJI ALPUKAT (Persea Americana Mill.) MENGGUNAKAN RAGI TAPE (Saccharomyces cerevisae) I Sukma; Mohammad Fuad Fauzul Mu'tamar; Asfan Asfan
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4289

Abstract

Avocado seed has many useful substances such as starch, Avocado seeds also have a starch percentage 23%. Natural starch has a limited application because it not applicative. Because of this, modification was required to improve the function of the starch, which is by modifying the starch with fermentation. The factors that influence the material modification process are yeast concentration and fermentation duration. The purpose of this study was to determine the effect of yeast concentration and duration of fermentation on types of avocado seed starch. The study design used by Factorial Design (RALF) with two factors: yeast concentration 0%, 6%, 8% and fermentation time 24 hours, 48 hours, 72 hours. The research parameters included measuring gelatiniation time, gelatinasation temperature measurement, pH test and viscosity test. The results showed that the fermentation time with yeast concentration have a significant effect on pH of the material, gelatinization temperature, viscosity and starch granules. Based on the pH test parameters, the starch which had the lowest pH was 8% yeast measurement with 72 hours fermentation time (zc) that is 5.4.

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