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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 23 Documents
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Search results for , issue "Vol 14, No 2 (2020)" : 23 Documents clear
PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
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.v14i2.6297

Abstract

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of  6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.
POTENSI PEMANFAATAN DAUN PEGAGAN DAN PATI JAGUNG MENJADI BEDAK DINGIN Nuryati Nuryati; Ema Lestari; Naca Susana Ludiah
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.v14i2.5855

Abstract

Pegagan plant (Centella asiatica (L) Urban) is one of the medicinal plant that has many benefits, so it attracts the attention of experts to research and develop it in the context of exploring new drugs that come from nature. The porpose of researc was to formulate between  pegagan leaves and corn patch in the manufacture of cold flour and characterize pegagan leaves and corn patch. The research of method was carried out, making corn starch, making cold powder, and the tests carried out were hedonic tests, irritation tests and adhesion tes,. The results obtained from the Hedonic power test from the best treatment are the colors for F1 treatment which is 3.87, F1 texture which is 4.20 and aroma at F3 which is 5. Adhesion test results obtained are 182.49 seconds of F1 action, and irritation test in F1 treatment, it was found to be negative (-) or no irritation.
EXPLORATORY STUDY OF NEAR AND SUPERCRITICAL CARBONDIOXIDE WARM PASTEURIZATION ON NILE TILAPIA Sugeng Pondang Sugiharto; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
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.v14i2.6517

Abstract

Effects of both near critical and supercritical CO2 pasteurization on inactivation of muscle protease and lipase of red tilapia (Oreochromis niloticus) were investigated along with its impact on microbial reduction and physical appearance. Near critical phase was designed at 70 bar and supercritical phases were designed at 80 and 90 bar.  It was found that CO2 pressure had greater effect on protease inactivation  than on lipase inactivation. Temperature increase did not improve both protease and lipase inactivation while fillet texture was adversely affected. The fillet color experienced color changes significantly.
PENGARUH KARAGENAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA GEL CINCAU HIJAU POHON (Premna oblongifolia Merr.) Windi Atmaka; Kelvin Muhammad Akbar; Bara Yudhistira; Sigit Prabawa
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.v14i2.6245

Abstract

Green grass has several bioactive content as well as the main fiber components of pectin. Green grass cincau are traditionally made for the filling of jelly that is beneficial to the digestion and health. Green grass jelly is easy to in decrease quality caused by internal and external factors. Addition of Hydrocolloidal such as Caragenan is expected to combine with green grass to produce more quality jelly. The aim of this research to know the influence of the Kappa-type Caragenan to the physical and chemical characteristics of green grass jelly. Experimental design in research using complete random design (RAL) with 1 treatment factor. For the addition of Kappa carrageenan, used 0.30%, 0.40%, 0.50% and 0.60%. Physical and chemical characteristics are analyzed, water content, ash content, pH value, crude fiber, antioxidant, syneresis, texture and yield. The result is that more and more the addition of Kappa Caragenan ash content, pH value, crude fiber content, antioxidant values, synergy and texture parameters are increasing in value. As for water content does not show difference and the yield parameter indicates decrease in value.
STUDI KASUS: OPTIMISASI TEKNIK PENGADUKAN, PEMBENTUKAN GULUNGAN, DAN KEMASAN PRODUK DODOL DI KABUPATEN BEKASI Dessy Agustina Sari; Azafilmi Hakiim; Vita Efelina; Mohammad Djaeni; Hadiyanto Hadiyanto
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.v14i2.6408

Abstract

Dodol is a type of food made from coconut milk, sticky rice flour, and sugar. Its main characteristic is stickiness, which becomes a difficulty during the stirring and packaging process. The need for mechanization results in the instability of production capacity. For 25 years, the core problem solving is a stainless steel material mixer with a pitch blade type that maintains the use of copper pans. This thing overcomes human strength, uniformity of dodol dough, and eliminates shifts between workers. The second is the feeding of dodol, which has been cooled to the screw extrusion rotation and results in uniform diameter of the product roll. The duration of this stage cuts the packaging time from 1-2 minutes to 26-50 seconds per dodol package (250 grams). Besides, the updating of conventional methods has been able to encourage products to reach food shops by submitting marketing authorizations at the Bekasi District Health Office. Lack of sales licenses become middlemen loopholes. Labeling production on selling products could increase the level of consumer confidence in market competition. The proximate test of dodol UKM could compete with the quality of Garut dodol.
KELAYAKAN FINANSIAL USAHA AGROINDUSTRI BAWANG GORENG UNTUK MENINGKATKAN PENDAPATAN MASYARAKAT KECAMATAN SELAPARANG, KOTA MATARAM Rucitra Widyasari; Agriananta Fahmi Hidayat; 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.v14i2.6310

Abstract

The financial feasibility analysis in Dutra fried onion microbusiness is carried out in addition to looking at potential for business development in densely populated areas in the city of Mataram as well as to predict the possible obstacles and opportunities that can occur in the future, so this analysis can help increase group income by at least 10 percent. Some things that are reviewed and in the financial feasibility analysis include investment and production costs, cost of goods sold, and business eligibility criteria which include Annual Equivalent (AE), Net Present Value (NPV), Payback Period (PP), and B / C Returns Ratio. The result of the calculation of the financial feasibility of Dutra’s microbusiness is AE IDR 16.153.600, NPV IDR 42.392.660, Payback Perode for 2 years, and B / C Ratio 1.39 in the first year based on financial asset. From these results it can be concluded that a micro business that is feasible to do and if supported by the right marketing process it is not impossible to become a small business icon in this region.     
KARAKTERISTIK FISIKOKIMIA BUBUK AMPAS TOMAT-APEL HASIL PENGERINGAN PEMBUSAAN BERBANTU GELOMBANG MIKRO Asri - Widyasanti; Nedia Cahyati Muchtarina; Sarifah - Nurjanah
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.v14i2.6331

Abstract

The needed for tomatoes was not comparable with the abundant of production, so tomato prices at the farm level were low. Tomato processing was needed to maintained and increased the selling value of tomatoes, it can be processed into tomato pulp powder. Tomato powder can be made by foam-mat drying method and to shortened the drying time can be done by using microwave oven. The purpose of this study was to determine the effect of the drying power used on physicochemical properties of tomato pulp powder and drying rate of foam-mat drying with microwave oven. This study conducted with laboratory experimental method with descriptive analysis. Three repetitions consisted of three treatments based on drying power used (30%, 50% and 70%). The observed parameters were total yield value, color, drying rate, drying efficiency and physicochemical properties such as color, foam density, bulk density, moisture content, ash content, water absorption index, and vitamin C content. The results showed that the average moisture content of tomato pulp was 91.73% (w.b.) and foamed tomato pulp was 90.86% (w.b.). The value of water content of tomato pulp powder ranges from 9.18% (w.b.) to 12.50% (w.b.). In this study, the best results were found in tomato pulp powder with 70% drying power without addition foaming treatment with total yield of 0.58%; 4.26 g/min drying rate; 5.86%; foam density 1 g/cm3; bulk density 0.65 g/cm3; moisture content; 9.18%; ash content 6.43%; water absorption index 19.68%; vitamin C content 154.87 mg/100g and drying efficiency was 48.27%. All of drying power used with and without foaming treatment were resulting yellow-red chromatic colour characteristic.
PENGENDALIAN KUALITAS AMPLANG MENGGUNAKAN SEVEN TOOLS DI UD. KELOMPOK MELATI Nina Hairiyah; Raden Rizki Amalia; Nuryati Nuryati
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.v14i2.6055

Abstract

UD Kelompok Melati is a home industry the processed of amplang.On the process, there is a deficiency product affect to not optimal profit for the industry. The aims of this research is find of the damage kind cause of amplang damage and step to minimize of amplang damage it used with old seven tools (flow chart, Check Sheet, Histogram, Control Chart and Cause and Effect Diagram). Data collection techniques are observation, interview and literature study. The research showed that the deficiency contained at UD Kelompok Melati is amplang cannot expand and perforated. The according of result by check sheet obtained percentage of defects that is 62,9%. The histogram shows from 1000 amplang to the samples, it has 389 amplang that is not expending and 240 amplang had a hole. Seen from control chart it shows the deformities are normal because it is not to cross either the top or down of the line, but quality control has to be optimum because the data of demage from check sheet is over 50%. The factor of damage according by cause and effect diagram is raw material, man and method.
PRODUKSI DAN ANALISIS KELAYAKAN FINANSIAL AGROINDUSTRI BIOETANOL BATANG SAGU DI KABUPATEN MIMIKA, PAPUA Tentri Yera Idqa Ridmaningrum; Meika Syahbana Rusli; Dwi Setyaningsih
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.v14i2.6253

Abstract

The utilization of sago as a product which have higher value have not used maximally yet. Sago (Metroxylon spp.) is one of original plant from Indonesia which could be used as raw material for bioethanol. The objectives of the study were to analyze production of bioethanol with the variation of yeast Saccharomyces cereviceae concentration added (7%, 12%, 17%), fermentation time were (5 days and 7 days) and analysis of the financial feasibility industry from sago palm. The methods of the study analyze the financial feasibility by NPV, IRR, Net B/C, PBP, and sensitivity analysis. The result showed that fermentatiom time 7 days and yeast consentration 12% is the optimum tretments producted bioethanol from sago which result consentration 3,05% (v/v). The financial feasibility are Net Present Value is positive amounted Rp. 125 859 652 242, Internal Rate of Return of 17%, Net B/C ratio by 1,53, Payback Period for 6 years, and Sensitivity analysis showed that the 12% increase in raw material and 8% decrease in selling price, effect on the viability of the project. From the above considerations investment criteria, indicates that the business of bioethanol based on sago is feasible to run.
KAJIAN PROPORSI TEPUNG JAGUNG (Zea mays) DAN TEPUNG JANTUNG PISANG (Musa paradisiaca L.) DENGAN PENAMBAHAN KUNING TELUR PADA BISKUIT JAGUNG Enny Karti Basuki Susiloningsih; Fesdila Putri Nurani; Aprilia Tri Sintadewi
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.v14i2.5867

Abstract

Recently the development of innovation in food products increased in order to add health benefits to those who consume it. Corn flour has a main component of starch about 70% and banana bud flour contains fiber which is high enough to be used as biscuit-making material. The addition of egg yolks in the manufacture of biscuits is used to help improve the texture to be more crispy. This study aims to determine the proportion of corn flour and banana bud flour with the addition of egg yolks to product corn biscuits which is favored by panelists. This study used a completely randomized design (CRD) factorial pattern with two factors. The first factor is the proportion of corn and banana bud flour (90:10, 85:15, 80:20), the second factor is the addition of egg yolk 10%, 20%, 30% (b / b). The best treatment is the proportion of corn flour: banana bud flour = 85: 15 and egg yolk addition of 10% (b / b) with a color preference value of 3.24, taste of 3.40 and aroma of 3.40, yield of 92.25%, content water 3.03%, ash content 1.1%, fat content 10.11%, protein content 9.67%, carbohydrate content 71.04%, crude fiber 3.31%, breaking power1.50 N

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