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Agrointek

agrointek
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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.

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Search results for , issue "Vol 14, No 1 (2020)" : 11 Documents clear

FORMULASI COOKIES DENGAN SUBTITUSI TEPUNG DAGING IKAN BANDENG (Chanos chanos) MENGGUNAKAN TEKNIK PEMOGRAMAN LINIER Yufia Vita Sari; Fungki Sri Rejeki; Diana Puspitasari
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Ikan bandeng merupakan salah satu bahan pangan yang hingga saat ini pemanfaatannya masih terbatas, padahal ditinjau dari nilai gizinya ikan bandeng ini tinggi akan protein dan Omega-3 dibandingkan dengan ikan-ikan yang lain. Pengolahan cookies dari ikan juga merupakan salah satu upaya penanggulangan bahan baku yang cepat mengalami pembusukan dan dapat menambah nilai guna dari bahan baku ikan, yang terlebih dahulu diolah menjadi tepung ikan. Tepung daging ikan bandeng masih belum dimanfaatkan untuk pangan, karena sampai saat ini pemanfaatannya hanya terbatas sebagai campuran tepung ikan untuk pakan ternak. Penelitian ini bertujuan untuk merumuskan model optimasi dalam membuat formulasi cookies substitusi tepung daging ikan bandeng dengan teknik pemrograman linier, untuk mengetahui kelayakan finansial produk cookies tepung daging ikan bandeng. Dalam penelitian ini menggunakan penyelesaian Metode Simpleks. Hasil dari pemecahan model matematik, menunjukkan bahwa komposisi bahan susu bubuk penggunaannya dapat dihilangkan maupun tidak. Harga susu bubuk yang cukup mahal mengakibatkan penggunaan bahan harus dibatasi atau dihilangkan untuk meminimalkan biaya produksi cookies tepung daging ikan bandeng.

MUTU ORGANOLEPTIK DAN DAYA TERIMA PANELIS TERHADAP CRACKERS KASEMBUKAN (Paederi foetida Linn.) SEBAGAI PANGAN FUNGSIONAL Ismawati Ismawati; R. Amilia Destryana; Nailiy Huzaimah
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Study examined of the quality of orgaoleptic and panelist preferences test of Kasembukan crackers as one of the functional foods. It is known that Kasembukan has antioxidant content and among traditional society has been used as medicine in treating diarrhea and flatulence. The treatment of the research was the combination of Kasembukan’s flour with concentrations of 2.5%, 5% and 10%. Indicators of the quality organoleptic include texture, taste, flavor and after taste. Panelist preferences test used of scale of preference from numbers 1-7 (most dislike-most like). There were 100 panelists in the study. The results showed that the best treatment on organoleptic quality and panelist acceptance was the addition of 2.5% kasembukan’s flour from leaves

PEMANFAATAN AMPAS KEDELAI PADA PEMBUATAN BROWNIES “GLUTEN FREE” UBI JALAR UNGU DAN UJI KELAYAKANNYA Arnida Mustafa; Ela Elliyana
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Soybean pulp is a byproduct of tofu processing and soy milk. The nutrients contained in soybean dregs are still significantly high, especially protein and fiber. So far, processing of soybean pulp into food is still limited. Tuber has many benefits for the body, and has a high nutritional content and can be used as a food substitution. One of the tubers that can be processed as a substitute is purple sweet potato. The natural fiber of oligosaccharides or anti-nutrition substances stored in purple sweet potatoes is a valuable commodity for processed food products, such as brownies. This study aims to determine the quality, physicochemical and organoleptic properties produced by brownies. The study was organised using a completely randomized design (CRD) with a comparison treatment of soybean pulp paste and purple sweet potato paste including (1) 60%, 50%, 40% and (2) 40%, 50%, 60%. Each treatment was repeated three times. The study was conducted at the Pangkep State Agricultural Polytechnic Biochemistry Laboratory (PPNP) of South Sulawesi. The results of the study obtained the best quality of brownies on physicochemical properties in treatment D (A3B3), by the concentration of 40% soybean paste paste and 60% purple sweet potato paste for water content (25.76%), ash (1.01%), fat (14.56%), carbohydrate (43.32%), and protein (18.95%). The best growth power test for the physical quality of brownies is in treatment D (A3B3) with a concentration of 40% soybean pulp paste treatment and 60% purple sweet potato paste (6.4 cm). The best panelist's level of preference test was in treatment D (A3B3) with a concentration of 40% soybean paste paste treatment and purple sweet potato paste 60% for color (4.28%), aroma (3.95%), flavor (4.47% ) and texture (4.42%).

ANALISA SIFAT FISIK DAN KANDUNGAN NUTRISI TEPUNG TALAS (Colocasia esculenta L.) PADA SUHU PENGERINGAN YANG BERBEDA La Choviya Hawa; Laras Putri Wigati; Dina Wahyu Indriani
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Taro flour is one of dried products of taro (Colocasia esculenta L.). The characteristics of taro flour that low water content has an important role in determining the storage time. The presence of water in materials is influenced by internal factors of material, processing, moisture of storage and packaging materials. The water level reduction technique commonly used is by drying process, one of them is by using a tray dryer machine. The aim of the study was to analyze the physical properties, and nutritional content of taro flour produced from drying taro chips using a tray dryer machine at a drying temperature of 50°C, 60°C and 70°C with drying times 5, 6, and 7 hours. The physical parameters observed were water content, density and color, the nutritional parameters observed were protein, fat, ash, carbohydrates and crude fiber. The results of study showed that the water content ranged from 6.14 - 8.34%, density ranged from 0.45 - 0.57 kg/m3 and the lightness parameter values ranged from 69.9 - 72.0, with redness values between 12.2 - 12.8 and yellowness values between 11.5 - 13.1. The highest values of protein, fat and carbohydrate were 8.34%, 0.38% and 86.94%. The highest ash and crude fiber values were 3.84% and 2.99%.

PEMANFAATAN BIJI BUNGA MATAHARI SEBAGAI BAHAN BAKU FERMENTASI TEMPE Sri Winarti; Luqman Agung Wicaksono
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Sunflower seeds are a source of vegetable protein, in 100 g seeds contain 20.78 g protein, total lipid 51.46 g, ash content 3.02 g, carbohydrate 20.0 g and 8.6 g fiber with a total energy of 2445kj. Sunflower seeds are also a source of choline (55.1 mg) and ethanolamine (35.4 mg). Judging from the nutritional value, sunflower seeds are very potential to be developed into various processed products, including tempeh. Utilization of sunflower seeds for making tempeh can produce a new food product that is rich in protein other than soybeans so that it can reduce dependence on soybean commodities. Sunflower seeds are also rich in Vitamin E which functions as a natural antioxidant for the body. The purpose of this study was to determine the effect of differences in packaging material and fermentation time on the characteristics of the tempe produced. This study used a two-factor Complete Randomized Design, namely the type of wrapper (banana leaf, teak leaf, plastic with a hole spacing of 2cm, plastic with a hole spacing of 1cm) and a factor of 2 fermentation periods (36 and 48 hours). The data obtained were analyzed using Variance Analysis (ANOVA). If there were significant differences between treatments, further tests were carried out with DMRT (Duncan) with a level of 5%. The results showed that the best treatment was the type of teak leaf wrapping and 36 hours fermentation time, which produced tempeh with the highest consumer preference value, namely texture 3.24; taste of 4.0; 3.56 color and 3.44 aroma. Characteristics of tempeh in the treatment were a total mold of 8.66 log fcu / g; total microbes 9.41 log cfu / g; vitamin E levels 24.25 mg / 100g; dissolved protein 11.93%.

PENGENDALIAN KUALITAS PRODUK TAHU MENGGUNAKAN METODE SIX SIGMA DI UD. SUMBER URIP Nina Hairiyah; Raden Rizki Amalia
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Tofu is one of the processed foods of the home industry which is processed from soybeans. One of the home industries that produce tofu in Tanah Laut Regency is UD. Sumber Urip. Currently the tofu products produced at UD Sumber Urip have a non-uniform texture and size. It is necessary to analyze the application of quality control to the performance of tofu processing at UD Sumber Urip. This research was conducted to control and improve the quality of tofu at UD Sumber Urip by using the Six Sigma method through the Define, Measure, Analyze, Improve, and Control stages. Based on the results of the analysis of the sigma level of 1.87 and the value of DPMO 626666. This shows that the company has not implemented the production process properly, because it is still far from the target 6σ. Based on this study it is recommended that companies should increase the quality of sigma by adjusting the size to the standard, paying attention to the addition of materials, providing a place to cut and paying attention to cleanliness in the tools used in the tofu industry process.

KARAKTERISTIK COOKIES TEPUNG KIMPUL TERMODIFIKASI (Xanthosoma sagittifolium) DENGAN PENAMBAHAN TAPIOKA Dedin Finatsiyatull Rosida; Nindya Aulia Putri; Maghfiroh Oktafiani
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Cookies are processed cakes made from wheat flour. However, currently the need for flour is mostly met with import activities, so there needs to be an effort to reduce dependence on the use of wheat flour. One of the local food resources that can be used as an alternative to flour is cocoyams flour (Xanthosoma sagittifolium) which was modified by the fermentation process using the starter Lactobacillus plantarum to improve product texture. Tapioca can also be used as a substitute for wheat flour in making cookies, while the formation of texture can be helped by the addition of margarine. This study aimed to determine the effect of the proportion of cocoyams flour: tapioca flour and the addition of margarine to the characteristics of cookies. This research used factorial completely randomized design with two factors. The first Factor is proportion of modification cocoyams flour and tapioca (50:50, 60:40, and 70:30). The second factor in the form of concentration addition of margarine (50%, 60%, 70%). The results showed that the best treatment was the proportion of modification cocoyams and tapioca flour (70:30) and the addition of 50% margarine which produced cookies with criteria of water content of 3.95%, fat content of 29.15%, crude fiber of 3.29%, fracture strength of 11.17 N, yield of 55.95%, and organoleptic test results with the number of ranks of preference level for crispness/texture of 139, aroma 110.5, color 106 and taste 133.8

KARAKTERISTIK FRUIT LEATHER DARI BUAH BIDARA (ZIZIPHUS MAURITIANA) DAN KULIT BUAH NAGA MERAH SERTA RUMPUT LAUT SEBAGAI BAHAN PENGIKAT Sri Winarti; Ulya Sarofa; Vidya Vianita Wulandari
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%

MODEL SISTEM DINAMIS PERENCANAAN BAHAN BAKU PADA PRODUK VENEER DI PT. XYZ Bambang Herry Purnomo; Aqidatul Izza
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

PT. XYZ is a company that processes raw materials in the form of wood into veneers, which are semi-finished products from plywood. The veneer production process at PT. XYZ is currently experiencing stockout of raw materials, so the company has not been able to meet the number of consumer requests. The company has also experienced an increase in raw material inventory, this is due to the delay in the response of raw materials to be produced. Based on this, raw material planning is needed to minimize the occurrence of stockouts and increase inventory, so that when viewed from quantity, quality and timings are more optimal. Data needed to design dynamic system models are past demand data, raw material inventory, production capacity, and production warehouse capacity, which are designed using powersim studio 2005 software. Based on the raw material planning scenario, the optimistic scenario is the best scenario to minimize inventory amounting to 643,092 m3 / month from the total log face and log core, and also can reduce the average stockout of the total log face and log core by 887,561 m3 / month. The changed parameters are by increasing the safety stock by 10%, and accelerating the response of information from 30 days to 7 days.

PENINGKATAN DAYA SAING KEDELAI LOKAL TERHADAP KEDELAI IMPOR SEBAGAI BAHAN BAKU TEMPE MELALUI PEMETAAN FISIKO-KIMIA Kukuk Yudiono
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

The main problem encountered in the production of tempeh was its raw material, namely soybeans dominated by soybean supplied from other countries, mainly dominated by imported products from the United States. The majority of tempeh craftsmen's perception is that imported soybeans are superior to local soybeans. This is of course unfortunate because it will further aggravate the competitiveness of local soybeans. This research was conducted to explore the advantages of local soybeans, especially from the physico-chemical aspects of imported soybeans. The research objective was to map the physico-chemical properties of local and imported soybeans as raw material for tempeh. One factor trial design was used, with soybean varieties (4 local and 1 imported) as a factor. Variables observed included: antioxidant, bulk density, swelling power, plant quality, seed size, WAI, WSI, protein, yield, and density. The results obtained: 1) antioxidant : Devon 1 imported soybeans, 2) bulk density: fourth of local soybeans = imported soybeans, 3) swelling power : Argomulyo = imported soybeans, 4) quality of cooking: fourth of local soybeans imported soybeans, 5) seed size : Grobogan and Argomulyo imports, 6) WAI: Argomulyo and Demas imported soybeans, 7) WSI: Devon = imported soybeans, 8) protein: Grobogan and Detam imported soybeans, 9) density: Bromo imported soybeans, 10) extraction value: Anjasmoro, Argomulyo, and Grobogan imported soybeans.

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