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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 40 Documents
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Search results for , issue "Vol 15, No 1 (2021)" : 40 Documents clear
SEGMENTASI KONSUMEN BERDASARKAN FAKTOR YANG MEMPENGARUHI KEPUTUSAN KONSUMEN DALAM MEMILIH KAFE Muhammad Ikhsan Sulaiman; Risnadi Irawan; Yusriana Yusriana
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7819

Abstract

Increasing economic growth and number of middle-class consumers has encouraged growing number of modern cafés in the middle-income countries in South East Asia and China. The modern café is marked by serving Arabica coffee, the existence of barista, the use of espresso machine and knowledge of coffee culture. Café owners need to know their customers for developing business strategy.  This study is aimed to classify the customers into different segment based on the factors influencing customer decision in choosing the place for drinking coffee. Ten cafés were purposive sampled and a hundred of customers were randomly selected and requested to fill a questioner. Principle component analysis were used to extract the customer attributes into 6 segments. Rotation of loading factors has helped this research to characterize each segment into conventional, sociality, trendy, coffee lover, lifestyle and healthy type of customer and at the same time to get know the size of each segment.
MODEL KINETIKA PENGERINGAN, KADAR SARI DAN KADAR ABU SIMPLISIA TIMI (Thymus vulgaris L.) DENGAN BEBERAPA METODE PENGERINGAN Devi Safrina; Prambayu Brenda Herera; Eko Supriyanto
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7081

Abstract

Thyme (Thymus vulgaris L.) is one type of medicinal plant that has been widely used in industry. Utilization of thyme as mostly in the form of dry or commonly known as simplicia. The quality of simplicia (including extractive and ash value) cannot be separated from the drying method used. In addition to the drying method, it is also necessary to know the drying time so that the quality of the water content that meets the requirements is obtained. One way that can be done is to find out the drying kinetic models of the drying method. This study aims to determine the drying kinetic models so that it can be determined prediction of water content during the drying process and its effect on the levels of extractive and ash value simplicia of thyme. Research conducted using 5 drying methods, including drying combination of sunlight and oven cabinet 42oC (P1), combination of sunlight and oven room 40oC (P2), oven room 40oC (P3), oven cabinet 42oC (P4), and sunlight drying (P5) with 3 replications. The results showed that the drying method with oven cabinet produced the highest drying rate approach to the drying kinetic models which was more appropriate for presenting thyme drying, namely the Page method yielded the equation MR = exp (-3.0719t) 0.1314. The drying method has no significant effect on the extractive value and ash value.
PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN Elmi Kamsiati; Eka Rahayu; Heny Herawati
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7345

Abstract

Sorghum noodles were developed from sorghum flour by modifying formulas and processes to overcome the absence of gluten from non-wheat raw material. The presence of gluten in wheat flour gives elasticity and viscosity to the noodles. The function of gluten needs to be replaced with other ingredients to obtain noodles with good texture. Tapioca is a natural starch that acts as a binder and texturizing agent in noodles processing. This study aims is to determine the effect of tapioca proportion and steaming time on the characteristics of sorghum noodles. The study consisted of two stages of research. Preliminary research was conducted to determine the effect of tapioca proportion and steaming duration on the texture of sorghum noodles. The next step was optimizing the treatments to produce the best sorghum noodles. The results showed that the proportion of tapioca and cooking time affect the texture and cooking characteristics of sorghum noodles. Increasing the cooking time would reduce the cooking loss of the noodles. The best sorghum noodles obtained from proportion of  sorghum flour: tapioca 90:10 w/w, with 25 minutes steaming time. That sorgum noodles had 111% rehydration power and 4.095% cooking loss. The noodle colour was L 48.02, a -0.82, b 26.65 and H 91.72. The sorghum noodles had moisture content 5,78%; ash content 2,06%, fat content 0,58%, and protein content 0,69%.
PENINGKATAN PRODUKTIVITAS PEMASARAN YAMNI HONEY DENGAN PENDEKATAN BUSINESS MODEL CANVAS (BMC) DAN ANALISIS SWOT Nina Hairiyah; Raden Rizki Amalia
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8587

Abstract

Maju Jaya Abadi farmer group is a farmer group engaged in the cultivation of kelulut bee in Telaga Langsat village, Takisung District, Tanah Laut Regency with Yamni Honey as its outpot product. Based on provious research, it is know that the marketing productivity of their product is still low, so it has an impact on the benefits obtained. Offorts to increase marketing productivity serving are formulated with the Business Model Canvas and SWOT analysis. The results showed that the Yamni Honey had all the building blocks in the Business Model Canvas, including the customer segments (tourists, general public and shops or pharmacies), value proposition (trademark, PIRT number, price, taste and thickness of honey), channels (private outlet , partner outlet  and delivery order), costumer relationship (party or retail purchases and discounted prices), revenue stream (product marketing), key resources (facilities, human and financial), key activities (culvation, honey processing, packaging and product marketing), key partnership (government tourim office, Dekranasda, paman Adul pastry shop and Hani pharmacy), and cost structure (production cost, promotion and marketing). As for SWOT analysis, it is shown that the raw materials, production, product, price and marketing are a factor strengths, weakness, opportunities and threats to Yamni Honey marketing. Based on the analysis of the Maju Jaya Abadi farmer group are in quadrant I (growth) with a strength value of 0.39 and an opportunity of 0.18. Efforts made to improve the productivity of marketing that serves is to use SO (Strength-Oppotunity) strategy, where in marketing their product the farmer group Maju Jaya Abadi is expected to utilize the strengths they have to achieve opportunities that exist outside the product in order to increase marketing productivity from Yamni Honey.
PEMODELAN LAJU RESPIRASI BUAH KLIMAKTERIK SELAMA PENYIMPANAN PADA SUHU YANG BERVARIASI Dwi Rahayu; Nursigit Bintoro; Arifin Dwi Saputro
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7625

Abstract

Most of Indonesia’s fresh produces are belong to the climacteric group, which needs certain handling, especially for storage management. Information on the respiration rate in various temperatures and times is an important aspect on designing the storage room. This research aimed to measure the respiration rate of banana, guava, and mango. Respiration rate was measured with a closed system respirometer at temperatures 10, 15, and 28oC. The data used to develop mathematical modeling based on Michaelis-Menten (MM) and Arrhenius equations for predicting the respiration rate. Each treatment has a different agreement with each type of Michaelis-Menten’s models, however, most of the treatment has a good agreement with MM type combination. Furthermore, all showed a good fit with Arrhenius’s model and regression determination values are closed with unity. The statistical analysis used was SPSS ver. 20 software with a 3-way repeated measure method to identify the interaction between treatment and respiration rate (RO2 and RCO2). Significant interaction among treatment was found for RCO2. The best temperature to store fruit was found at 15oC.
PENERAPAN METODE GREEN SUPPLY CHAIN OPERATION REFERENCE (GSCOR) PADA PENGOLAHAN RIBBED SMOKE SHEET (RSS) (Studi Kasus Di PTPN XII Sumber Tengah Silo, Jember) Ida Bagus Suryaningrat; Erina Rezky A; Elida Novita
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7688

Abstract

This research was conducted in a case study of a rubber processing factory involving several parts, namely gardens, processing plants, and final processing. In the last 2 years, the company has started with the implementation of green supply chain management program included the waste treatment system and recycle of solid and liquid waste. Therefore it was necessary to evaluate and measure the performance of the green supply chain to find out how well the performance of the company's supply chain. The purpose of this study was to measure the performance of the green supply chain in the processing of Ribbed Smoke Sheet (RSS) by using the application of Green Supply Chain Operation Reference (SCOR) method. This study employed the model Green Supply Chain Operations Reference (Green SCOR) and Analytical Hierarchy Process (AHP) method. Data collection was reached through interview and questionnaire techniques to the experts. The Green SCOR model was implemented to design business processes and measure performance using the Key Performance Indicator (KPI). The AHP method was required to reach weight and rank to each indicators used in this study. This study employed 24 KPIs to measure the performance of the company's supply chain. Performance value of green supply chain in the company has a value of 72.03% which was classified into good level. Another low score indicators was used as a basic to develop proposed recommendations for company’s green supply chain improvement program
IMPLEMENTASI PENINGKATAN KUALITAS CRUMB RUBBER MENGGUNAKAN METODE PDCA DI PT. RHL Vera Devani; Teti Alawiyah
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.6024

Abstract

PT. RHL is a foreign private company that manufactures crumb rubber with Indonesian Rubber Standard (SIR) 20, which is natural rubber which will be further processed into finished rubber goods, such as tires and other rubber products. The method used in this study is the PDCA (Plan-Do-Check-Action) Method which is one of the methods in Quality Control that is used to test and implement changes that occur so that improvements can be made in the performance of products, processes and systems in the future. The purpose of this study is to determine the type of disability that becomes the priority of repair, determine the causes of product defects and determine the actions that must be taken by the company. Based on the results of research conducted, it can be concluded that the type of defect that is a priority for improvement is white spot defects and out space lab. The main causes of these defects are operator errors and errors of lab employees. Actions taken to reduce white spot defects and out of space labs include the head production holding training, supervision and direction and rolling work for the operator, the maintenance department doing regular maintenance on the machine, as well as checking raw materials. Keyword: PDCA (plan-do-check-action), new seven tools , quality control, seven tools
ANALISIS PENGARUH PERLAKUAN KAVITASI ULTRASONIK TERHADAP STRUKTUR MIKRO PADA DAUN TANAMAN NILAM (Pogostemon cublin benth) Rezky Eko Bawono; Hendi Saryanto; Darwin Sebayang
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.9292

Abstract

Essential oils are one of Indonesia's natural products that are widely used as the basic ingredients of medicines, perfumes, as flavor and food preservatives, aromatherapy, vegetable pepticides and so on. Raw materials for essential oils can be in the form of leaves, flowers, logs, bark, fruit seeds, roots or rhizomes. Essential oils in aromatic plants are found in oil glands, vessels, oil sacs or hair glands (grandular). The test uses the leaves of patchouli as a testing medium. To optimize the production of essential oils on patchouli leaves, prefix treatment is needed. This treatment is expected to help the process of macro and micro cell destruction. At the macro level, this cell destruction can be done by chopping or counting raw materials. However, for micro-cell destruction can be done by giving high waves to raw materials. In this case the intended waveform is an ultrasonic wave with 40 kHz. The variables compared in this study were ultrasonic treatment and the duration of treatment given. The first experiment compared the patchouli leaves that were exposed to ultrasonic and those that did not use ultrasonic. Then, the second experiment using ultrasonic for 15 minutes and 60 minutes. After the ultrasonic process is done, then using scanning electron microscopy to see the micro-structure of the leaves. The results of this study found that the leaf structure that was not subjected to ultrasonic treatment had a neater oil bag compared to those affected by ultrasonic. Further results were obtained that the ultrasonic duration also affected the micro-structure of the leaves
ANALISIS FAKTOR INTERNAL TENAGA KERJA YANG MEMPENGARUHI KECEPATAN DAN KETELITIAN SORTASI BASAH TANAMAN PEGAGAN Dian Susanti; Devi Safrina
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.6920

Abstract

Gotu Kola (Centella asiatica (L.) Urb) is one of the most popular medicinal plant products in the Indonesian market. The higher the demand for raw materials, the greater the human resources needed. Human resources contain an understanding of the quality and quantity of workers processing simplicia. The wet sorting process is the beginning of the postharvest process which greatly determines the quality of herbal ingredients. This study aims to determine the effect of labor internal factors on the speed and accuracy of the results of sorting wet gotu kola plants. In this study, data collection on workers' internal factors included age, sex, level of education, length of work, and extent of right hand. Workers sort wet gotu kola plants and analyzed in terms of speed and accuracy. The results showed that the area of the right hand labor force had a positive influence and was significantly different from the speed of work. Gender has a negatively significant effect on work speed. The internal factors of labor used in the observation did not have a significant effect on the accuracy of the wet sorting of the gotu kola plant.
POTENSI CHITOSAN DAN ESSENTIAL OIL BAWANG PUTIH (Allium sativum) YANG DIINKORPORASIKAN PADA EDIBLE COATING SEBAGAI PENGAWET BAKSO Setyaningrum Ariviani; Miladyah Kusumawati
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7898

Abstract

Beef Meatball is a processed meat product that is susceptible to microbiological damage, thus requiring preservatives to extend their shelf life. Natural preservatives incorporated into edible coatings are more effective than those added directly to the food. This study aims to investigate the potential of chitosan and garlic (Allium sativum) essential oil (EO) incorporated into edible coatings as a natural preservative alternative of beef meatballs. Beef meatballs were coated with 4 variations of edible coatings, namely without incorporation (control), with the incorporation of chitosan, garlic EO, and chitosan-garlic EO. These coated beef meatballs were stored at 4 ± 10 0C and further analyzed for the evaluation of total microbe level (Total Plate Count) and texture measurement in the storage period of 0, 5, 10, 14, and 18 days. The potential of chitosan and EO of garlic as an antimicrobial agent was determined by MIC (Minimum Inhibitory Concentration) analysis of E.coli. The results showed that the chemical characteristics of beef meatballs which include the levels of moisture, ash, fat, and protein met to the National Standard of Indonesia (SNI). Garlic EO has a lower MIC value than chitosan, so the garlic EO incorporated in the edible coating is more effective as a preservative of meatballs than chitosan. The chitosan-garlic EO incorporation in edible coating provides an antagonistic effect in inhibiting the microbial growth of beef meatballs during storage. All treatments showed not significantly different on the rate of texture change of the beef meatballs during storage, although the differences in the total microbial levels were observed. The research results have important consequences in the use of natural preservatives to extend the shelf life of beef meatballs through incorporation into edible coatings.

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