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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.
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Articles 23 Documents
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Search results for , issue "Vol 14, No 2 (2020)" : 23 Documents clear
PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG Krisna Kharisma Suga; Nur Aini; Retno Setyawati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6262

Abstract

Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP
PENGARUH RASIO PELARUT DAN WAKTU PENGENDAPAN PADA ISOLASI INULIN UBI JALAR (Ipomoea batatas) Bara Yudhistira; Siswanti Siswanti; Dea Anindita W
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6232

Abstract

Inulin is one of many functional food components that becomes a trend nowadays. Inulin can be found in the stems and roots/tubers of plants. Yellow sweet potato (Ipomea batatas L.) is a widespread species of sweet potato with abundant availabilty in Indonesia, where it is exploited only as a source of carbohydrate. From the previous study, it was stated that sweet potato can be used as an alternative resource of inulin besides dahlia and Dioscorea spp. tubers. This study aimed at extracting and isolating inulin from aqueous extract of yellow sweet potato with 3 different ratio (1:1, 1:2, 1:3) and 3 different time (6, 12, 18 hours) to determine its effect on the yield of inulin. After preparation of extracts, crude inulin was precipitated in 96% ethanol. The free reducing sugar from sweet potato flour was tested using Dinitrosalisylic Acid Method (DNS). After precipitation, inulin powder was obtained by an overnight drying process using oven at 60ºC and characterized by color, solubility, water absorption, moisture content and ash content. Its inulin structure was analyzed and confirmed by Fourier Transformed Infrared (FT-IR) spectroscopy. The results showed that different ethanol ratio and precipitating time has effect on the yield of inulin. The highest yield of inulin were 8.80% obtained from solvent ratio 1:3 with 18 hours of precipitating time. It can be concluded that yield of inulin were affected by solvent ratio, precipitating time and degree of polymerization (DP). Higher solvent ratio and precipitating time could obtain higher yield of inulin.
KAJIAN FISIKOKIMIA EDIBLE CASING SOSIS BERBASIS GELATIN CEKER AYAM La Choviya Hawa; Utami Yolanda BR Ginting; Bambang Susilo; Laras Putri Wigati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6627

Abstract

Plastic films are material that commonly used as preservative material for food products such as sausages, at first it aims to preserve the products from the environment and to maintain shelf life. But nowadays plastics are known as carcinogenic, undegradable and unstable when exposed to heat. Therefore, alternative materials are needed which safer for the products and the consumers. One of the alternatives is by using edible casing based on gelatin and the gelatin which is safer for consumption by any people is gelatin from chicken claws. This research was aimed to create formulas of edible casing based on the extraction of gelatin chicken claws and lumbu putih garlic as an antioxidant and antimicrobial agent to produce edible casing with good physical properties, prevent oxidation also reduce microbial growth. The experimental design of this research had 2 factors, plasticizer types (Glycerol, Sorbitol, Sucrose) and Garlic Concentration (2.5%, 5%, 10%). The result of this study shows that the best combination of the edible casing according to the Zeleny method was sorbitol as the plasticizer and 5% of garlic concentration. It produced 0.18 mm of thickness, 17.7% of moisture content, 91.43% of elongation, 0.020 kgf/cm² of tensile strength, 1048.5 ppm of IC50, 85.348 cfu/ml of TPC value for three days of storage.
PEMANFAATAN PATI, TEPUNG, DAN SERAT UBI JALAR ORANGE DALAM PEMBUATAN ROTI KAYA SERAT Aprilia Simamora; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6158

Abstract

The orange fleshed sweet potatoes were used to produce flour, starch and the starch residue as fiber sources. This study was conducted to evaluate the effect of the partially substitution of orange fleshed sweet potato flour, starch, residue starch) in bread to the moisture content, ash content, specific volume, color parameter and sensory evaluation. This research used non factorial Completely Randomized Design i.e formulation of orange fleshed sweet potato flour, starch and residue in 15 %, 30 % , 45 % , and 60% substitution. The formulation of sweet potato flour, starch and residue increases significantly higher (p0,01) moisture, ash and crude fibre content. The moisture content of bread in this study were 36,161%; 37,243%; 38,047%; 39,924% and the ash content of this bread were 1,08%; 1,16%; 1,21%; 1,32% for F1, F2, F3, F4, respectively.  The lightness, hue, specific volume, hedonic color, taste, texture and general acceptance of this bread that resulted in this study were significantly higher (p 0,01)  and the aroma was significantly (p 0,05) reduced, but increased the moisture, ash, crude fibre content, a and b values by the increment of sweet potato flour, starch, and residue. The formulation of composite flours consists of orange sweet potato flour, starch and residue starch can be influence the moisture, ash content, color parameter, specific volume and sensory evaluation of the bread.
POST-HARVEST HANDLING EVALUATION OF RED CHILI ALONG THE SUPPLY CHAIN IN SUKABUMI Laras Putri Wigati; Sutrisno Suro Mardjan; Emmy Darmawati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.5992

Abstract

Red chili is a horticultural product commonly used by people in their daily lives. Horticulture products have a long handling process until they reach consumers. The postharvest handling generally must be carried out are collecting, sorting, grading, packaging, transporting, distributing. This study was conducted to analyze the suitability of postharvest handling from each actor in the supply chain according to the standard operational procedure (SOP) of postharvest handling in red chili. This study used purposive and snowball sampling as the methods of selecting respondents. The percentage of the suitability of postharvest toward SOP was obtained with a simple data calculation. This study found that the supply chain of red chili in the Perbawati village of Sukabumi has two types of chains. Postharvest handling of red chili had done were sorting and packaging while another postharvest handling such as collecting, grading, cleaning had not done by the farmers. For the farmers and middleman handling practices compare to the standard operational procedure of postharvest red chili, was 45.56% of post-harvest handling that suitable with the SOP.
KARAKTERISTIK PENGERINGAN KELAPA PARUT MENGGUNAKAN ALAT PENGERING SILINDER TIPE RAK Hary Kurniawan; Abdul Muiz; Muhamad Ikhsan Febriyanto Mbele; Rizka Okta Dini; Zulhan Widya Baskara
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6268

Abstract

Desiccated coconut is one of the diversification of coconut products which is cut into pieces or grated into small pieces and dried, white, sweet taste and distinctive odor. The purpose of this study was to determine the drying characteristics of desiccated coconut using a cylindrical dryer. Eight trays, each containing 350 grams of grated coconut, were arranged on a tray and measured the air temperature in the drying chamber, the temperature of the material, as well as the moisture content of the material during drying both on the top rack, middle rack and bottom rack. The results showed that the air temperature in the drying chamber and the temperature of the material were significant, and moisture content during drying of materials both on the top rack, middle rack and bottom are relatively significant. The constant rate of drying of grated coconut on the upper rack, middle rack and lower rack is 0.1306 - 1338 minutes-1. The predicted value of grated coconut water content shows that it is almost close to the observed water content value, which is marked by a coefficient of determination that is close to 1.
KAJIAN TEKANAN PADA ISOLASI BEBERAPA SENYAWA MINYAK NILAM (Pogostemon cablin Benth) DENGAN METODE DISTILASI FRAKSINASI Zahrah Eza Arpima; Sarifah Nurjanah; Asri Widyasanti; Bambang Nurhadi; Tita Rialita; Elazmanawati Lembong
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6318

Abstract

In the fractional distillation process, the pressure that used is one of the important factors determining the operating conditions to obtain optimal product. This research aims to determine the effect of pressure on the fractinal distillation process of patchouli oil. The research method that used in this research was an experimental method with descriptive analysis. This research was conducted with three treatments that is different pressure treatments and repeated twice. The pressure treatments that used in the fractional distillation process are A = 5 mmHg, B = 10 mmHg, and C = 15 mmHg and arranged to produce five (5) fractions of each treatment. The parameters that measured including the yield of fractional distillation, distillation process time, specific gravity, and refractive index. The lower the pressure used in the distillation process, the greater the yield and the faster the distillation process time. The results of this research indicate that the variation of pressure that used does not have a significant effect on the characteristics of patchouli oil such as specific gravity and refractive index. The application of 5 mmHg pressure is good enough to separate the distillate yield into 5 fractions and is more efficient because it obtains the highest total yield of 93.5% with a distillation process time of 18.16 hours.
PENGARUH MADU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI VELVA JAMBU BIJI MERAH (Psidium guajava L.) PROBIOTIK (Lactobacillus acidophilus IFO 13951) Mandasia Pangastuti; Dwi Ishartani; Rohula Utami; M. Zukhrufuz Zaman
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6166

Abstract

This study was processed pink guava becomes probiotic’s velva as a functional food which safe to be consumed by lactose intolerance. The use of honey as a substitute for sucrose is expected to minimize calorie content, increase functional value, and maintain the viability of LAB in velva. The aim of this study was to determine the effect of honey on velva’s characteristics (total soluble solids, overruns, melting rate, and total calories), to determine the effect of honey on velva’s characteristics (pH, titratable acidity, and total LAB) during storage, and to determine the effect of honey on velva’s vitamin C levels and antioxidant activity after 6 weeks storage. There were 4 treatments which consist of F0 25% sucrose (control), F1 15% honey, F2 20% honey, and F3 25% honey. This study used Randomized Block Design. Data was analyzed using One Way ANOVA. The results showed that variations in honey concentrations significantly affect the characteristics of the velva (total soluble solids, overruns, melting rate, and total calories), affecting the pH value and total LAB during storage, and affecting vitamin C levels and antioxidant activity after storage. The higher the concentration of honey, the higher the value of total soluble solids, melting rate, total calories, vitamin C levels, antioxidant activities, and was effective at preserving the viability of LAB, while the value of overrun, and pH is lower.
WARNA KULIT DAN KOMPOSISI KIMIA BUAH ASAM GELUGUR (Garcinia atroviridis Griffith et Anders.) PADA TINGKAT KEMATANGAN YANG BERBEDA Fathia Rahmadini; Elisa Julianti; Zulkifli Lubis
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6159

Abstract

Gelugur acid (Garcinia atroviridis) is a fruit with high citric acid content so that it can be used as a source of antioxidants. This research was aimed to study the effect of fruit maturity on the color and chemical composition of gelugur fruit. Gelugur acid fruits with the different maturity level such as unripe, half-ripe, and ripe were analyzed for color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels.  The results showed that fruit maturity had a significantly different effect (P 0.05) on color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels. The color of fruit which is stated by oHue has a value of 71.6149-86.1362, including the yellow-red category. The higher the level of maturity, the lower the value of oHue which indicates the color of the fruit more yellow. Moisture content, ash content, and total dissolved solids increase with increasing maturity, but total acid and citric acid levels decrease with increasing fruit maturity. The highest levels of citric acid were obtained in raw fruit at 6.22%.
IDENTIFICATION OF SALT DEVELOPMENT PROBLEM : A PRELIMINARY ON UNDERSTANDING LOCAL SALT PROBLEM IN INDONESIA Iffan Maflahah; Budisantoso Wirjodirdjo; Putu Dana Karningsih
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.7159

Abstract

Salt is a strategic commodity that needs to be maintained. The salt problem has not resolved, so it is necessary to find the right solution for salt development. The study was carried out in Sampang Regency as a salt-producing area which was proposed for salt approval and formulated a policy for salt development. The research method used is the DPSIR method (Driving Power /; Pressure; State; Impact; Response). The main problems with developing salt are the impartiality of local salt prices, the supply chain system, changes in pond function, climate uncertainty, and inadequate infrastructure. Efforts must be made to develop salt are the modernization of the production process, controlled of salt price regulations, market search, improvement of human resources and structuring of supporting facilities for salt production should be carried out.

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