Agrointek
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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<![CDATA[STRATEGI PENGEMBANGAN KLUSTER INDUSTRI LEDRE PISANG DI KABUPATEN BOJONEGORO ]]>
<![CDATA[Sudirman Sudirman]]>;
<![CDATA[Dodyk Pranowo]]>;
<![CDATA[Wike Agustin Prima Dania]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.7185
<![CDATA[Ledre is one of the signature snacks from Bojonegoro Regency. The center for producing bananas ledre in Bojonegoro Regency are in Padangan and Purwosari Districts. The main ingredient used in producing ledre is plantain which grown in Bojonegoro Regency. The banana ledre industry has various problems such as the capital, labor, product quality, marketing and there is no cluster division for each type of business. The purpose of this study was to determine the cluster and strategy for the development of banana ledre industry in Bojonegoro Regency. The method used was K-means Clustering and Fuzzy Analytical Hierarchy Process (FAHP). The results of the analysis were determined as many as 3 clusters, they were cluster 1 as the medium industry group, cluster 2 for small industry group and cluster 3 for the household industry group. The alternative strategy for cluster 1 development is to collaborate with the Bojonegoro Regency Office to provide training and education for workers and the establishment of SOPs for workers. The alternative strategy for cluster 2 development is to collaborate with financial institutions in Bojonegoro Regency with competitive interest rates and establish cooperation with the Office of Cooperatives and SMEs related to the venture capital. While the alternative strategy for developing cluster 3 is cooperation with the Bojonegoro District Office regarding legality licensing and improving the quality of packaging materials.]]>
<![CDATA[ANALISIS RISIKO GREEN SUPPLY CHAIN MANAGEMENT AGROINDUSTRI BIOETANOL (STUDI KASUS DI PT. ENERGI AGRO NUSANTARA) ]]>
<![CDATA[Bambang Herry Purnomo]]>;
<![CDATA[Luluk Sinta Devi]]>;
<![CDATA[Winda Amilia]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.7324
<![CDATA[PT. Energi Agro Nusantara is a company engaged in the field of renewable energy, namely producing bioethanol made from molasses. In carrying out its business activities, PT. Energi Agro Nusantara applies the concept of Green Supply Chain Management (GSCM), but in the implementation of green manufacturing there are still complex problems including raw materials being scattered, production machine breakdowns, byproducts that have not been utilized optimally. These problems have the potential to cause risks that can harm the company. This study aims to determine the risk events and sources of risk that can occur and design a management strategy that can be used to reduce the incidence of risk sources. on GSCM agroindustry bioethanol activities. The method used in this research is the House of Risk (HOR) which consists of 2 phases, namely HOR phase 1 is used to identify risks that occur in supply chain activities and HOR phase 2 is used to arrange preventive measures from priority risks. The results showed that there were 24 risk events and 33 identified sources of risk. From HOR phase 1, 9 priority risk sources were obtained which were taken into consideration in the preparation of handling strategies. From HOR phase 2, obtained 5 priority handling strategies.]]>
<![CDATA[PENGEMBANGAN PENYEDAP RASA ALAMI DARI CANGKANG RAJUNGAN DENGAN METODE FOAM-MAT DRYING ]]>
<![CDATA[Diode Yonata]]>;
<![CDATA[Nurhidajah Nurhidajah]]>;
<![CDATA[Boby Pranata]]>;
<![CDATA[Muhammad Yusuf]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.8799
<![CDATA[Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited. Processing the swimming crab shells into flour will cause the shell protein to hydrolyze, so that amino acids become free and give an umami effect derived from glutamic acid compounds. Umami compounds from crab shell flour can be developed into seasoning along with components of salt, sugar and pepper. This research to determine the best formula for making natural seasoning from swimming crab shells using the foam-mat drying method. A total of 5 formulas were determined based on the ratio of swimming crab shell flour to salt, that is F1 (25:45), F2 (30:40), F3 (35:35), F4 (40:30) and F5 (45:25). The parameters analyzed included physical and chemical characteristics of seasoning. The results showed that the higher addition of swimming crab shell flour had an effect on increasing levels of glutamic acid as a source of umami and the rendement of seasoning, as well as decreasing salt content, water content, solubility, and product hygroscopicity, but did not affect sugar content and water activity of the seasoning. The best formula for seasoning is F4 with a ratio of swimming crab shell flour to salt (40:30).]]>
<![CDATA[ANALISIS STRUKTUR JARINGAN DAN PROSES BISNIS DALAM RANTAI PASOK SAYURAN LAHAN PASIR PANTAI ]]>
<![CDATA[Banun Diyah Probowati]]>;
<![CDATA[Adi Djoko Guritno]]>;
<![CDATA[Mochammad Maksum]]>;
<![CDATA[Dyah Ismoyowati]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.7455
<![CDATA[The changing paradigm of the business environment is becoming increasingly dynamic. Supply chain can be a competitive strategy that can improve the ability of business competition to determine critical points in business processes. The supply chain process has a big impact on global business and commerce. Development of an effective supply chain is carried out through the development of network structures in the supply chain, especially for coastal agricultural land vegetables. Vegetables planted in coastal agricultural land have their own uniqueness, which is different from plateau plants because of the nature of the land. Research aimed to analyze the network structure and chain business processes of vegetable supply chain in the coastal agricultural land. Research method used framework process of horticulture supply chain development method that were modified. The results showed that the supply chain network structure of vegetable from coastal agricultural land different from plateau land. There was a network structure of supply chain from farmers / farmer groups to traders in the auction market. Key business processes in vegetable supply chain of coastal agricultural land that can support sustainable profits were building trust, coordination, collaboration and policy]]>
<![CDATA[ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) DI CV. SUMBER TIRTA JAYA BANYUWANGI ]]>
<![CDATA[Nita Kuswardhani]]>;
<![CDATA[Yuli Wibowo]]>;
<![CDATA[R. Dio Alif Pratama]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.7693
<![CDATA[Water is one of the basic needs that is very important for human life. One of the most important things needed by humans is drinking water. Now many companies are producing bottled drinking water to meet the needs of the community. Along with these developments, the issue of quality assurance and product safety, especially bottled drinking water products, continues to grow according to consumers' demands and requirements and the level of life and human well-being. One way to attract consumer confidence in product safety is to ensure that the drinking water products produced are safe for health and that the treatment process complies with the government's standards. The purpose of this study is to Analyze the application of Good Manufacturing Practice, Assess the application of Good Manufacturing Practice, and Recommend improvements related to the application of Good Manufacturing Practice in CV. Sumber Tirta Jaya Banyuwangi. Analysis of the application of GMP was carried out by referring to the regulation of the Minister of Industry of the Republic of Indonesia No. 75 of 2010 regarding how to process food processing properly with a questionnaire accompanied by a fishbone method to identify the factors of GMP irregularities and brainstorming methods in order to recommend improvements from the deviation in the application of GMP that occurred. Based on the study results, from 178 sub-aspects of GMP response examination taken from the regulations of the Ministry of Industry of the Republic of Indonesia, 31 total deviations are consisting of 18 minor deviations, four significant deviations and nine critical deviations. Critical deviations include the aspects of buildings, employees, facilities sanitation, and process control of machinery and product contamination.]]>
<![CDATA[PENGARUH KAPABILITAS SUMBERDAYA DAN TOP MANAGEMENT SUPPORT TERHADAP INOVASI DAN MODERASI KETIDAKPASTIAN LINGKUNGAN TERHADAP RISIKO INOVASI ]]>
<![CDATA[Endah Rahayu Lestari]]>;
<![CDATA[Rizky Luthfian Ramadhan Silalahi]]>;
<![CDATA[Dhiksa Noer Annasa]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.6430
<![CDATA[Innovation is a complex process and uncertain. Therefore, important aspects of innovation success must be considered. Launching new products is not easy, expensive, and risky because new product development requires costs, and the product must have more value than other similar products. The availability of resources can increase a company's capacity to support innovation. Product development or innovation cannot be carried out well without management commitment or Top Management Support (TMS). The purpose of this research is to empirically examine the effect of resources capability, and Top Management Support on innovation and its implications for innovation risks both directly and moderated by environmental uncertainty. The study using structural modeling and data analysis employing Partial Least Square (PLS). The results reveal that resource capability and top management support have a positive effect on innovation, and the higher environmental uncertainty increases the risk of innovation.]]>
<![CDATA[KEMAMPUAN EKSTRAK ETANOL DAUN JERUK PURUT (Citrus hystrix D.) UNTUK MENGHAMBAT BAKTERI Escherichia coli DAN Salmonella sp. PADA SUSU SEGAR ]]>
<![CDATA[Yustina Wuri Wulandari]]>;
<![CDATA[Kharis Triyono]]>;
<![CDATA[Nanik Suhartatik]]>;
<![CDATA[Mita Krisna Murti]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.7846
<![CDATA[Kaffir lime leaves are often used as a flavoring. In addition to being used as a flavoring, kaffir lime leaves are known to be used as antimicrobials. Fresh milk has a high nutritional value, so good for the growth of pathogenic microbes. Therefore, treatment is needed on fresh milk by adding of kaffir lime leaves ethanol extract which containing active compounds to inhibit the growth of pathogenic microbes. The purpose of this research is to know the ability of kaffir lime leaves ethanol extract to inhibit E. coli and Salmonella sp. on fresh milk. This research uses explorative method with 2 factors. The first factor was concentration of kaffir lime leaves ethanol extract (20, 10, 5, and 2,5 g/ml), while the second factor was incubation time (0, 1, 2, and 3 hours). Analysis of this research include Total Plate Count (TPC) and calculation of count of E. coli and Salmonella sp. The results showed that the kaffir lime leaves ethanol extract able to inhibit the growth of E. coli and Salmonella sp. in fresh milk. Growth of E. coli and Salmonella sp. decreased significantly with increasing concentrations of kaffir lime leaves ethanol extract and incubation time.]]>
<![CDATA[ANALISIS NILAI TAMBAH DAN ANALISIS EKONOMI ABON PISANG MUDA DENGAN PENAMBAHAN BUMBU MASAK HABANG ]]>
<![CDATA[Mufrida Zein]]>;
<![CDATA[Nuryati Nuryati]]>;
<![CDATA[Mariatul Kiptiah]]>;
<![CDATA[Ema Lestari]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.7906
<![CDATA[Banana kepok is one fruit that has many nutritional value that can usually be good processed into various foods because banana kepok has a delicious textur and can made abon. Abon is a food that is done by drying process based on beef, chicken and fish, abon can also made from a variety of other basic ingredients by modifying the new the young banana shredded with a new taste of habang season. The aims of these reseach is to now the acceptance of consumers, the economic analyze, and the added value of the product. The organoleptic test results from banana formulations 150 gram, chicken meat 20 gram, habang cooking spices 30 gram, 500 ml coconut milk, and brown sugar 50 gram, much acceptable to consumers due to fine texture and good taste. As for the result of economic analysis obtained HPP of Rp 3.689/banana wrop abon banana with the addition of habang seosoning, the BEP 15 packs of ± 1 month marketing resolts get a turnover of Rp 1.200.000.00. The added value ratios abtained for the young banana fruit commodity amounted to 74% with the percentage of benefit is 88%.]]>
<![CDATA[PENGERING SUMBER ENERGI BIOMASSA SABUT KELAPA MENINGKATKAN PENGHASILAN PERAJIN IKAN TERI SKALA RUMAH TANGGA ]]>
<![CDATA[I Gede Bawa Susana]]>;
<![CDATA[Ida Bagus Alit]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.7200
<![CDATA[The process of drying anchovy traditionally causes the temperature and drying time to be suboptimal. This affects the income of anchovy fish processing workers. To increase the income of anchovy processing workers, a dryer is designed with a coconut fiber biomass energy source. The study was conducted on a sample of 20 people and a drying chamber capacity of 24 kg of wet anchovy. The drying process is carried out in the drying chamber. The drying chamber is integrated with a coconut fiber biomass burning stove and heat exchanger. Hot air drying is obtained through the conversion of coconut fiber thermal energy. The process of energy conversion occurs between the burning of coconut fiber in the furnace with environmental air flowing in the heat exchanger pipe. The resulting hot air flows into the drying chamber. This system has an impact on weather-free drying. In addition, the results of drying become hygienic. This has implications for the increased income of anchovy processing workers. Profits reach 3,408,000.00 IDR every month. Anchovy processing workers enjoy the profit from the investment costs of the dryer after 4.464 months. Coconut fiber biomass dryer has a Return on Investment level of 274.36%. It can be said that the application of coconut fiber biomass dryers in the process of drying anchovies provides positive results in the form of economics the profits.]]>
<![CDATA[PENGARUH PENAMBAHAN BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG SORGUM FERMENTASI. ]]>
<![CDATA[Seveline Seveline]]>;
<![CDATA[Heni Oktafiana]]>;
<![CDATA[Wijaya Murti Indriatama]]>;
<![CDATA[Moh Taufik]]>
<![CDATA[ AGROINTEK Vol 15, No 1 (2021) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v15i1.7843
<![CDATA[The research aims to analyze the chemical and organoleptic properties of sorghum flour fermented by the addition of lactic acid bacteria. The study consisted of three stages, namely the preparation phase for the bacterial starter, the stage of making fermented sorghum flour and the analysis stage. The study consisted of four treatments namely one treatment of sorghum flour which was fermented spontaneously as a control and the other three sorghum flour fermented by the addition of Lactobacillus plantarum lactic acid bacteria, Lactobacillus fermentum and Lactobacillus paracasei. The fermentation process was carried out for 5 days, then the data were analyzed using one-way analysis of variants (ANOVA) at the 95% level with Duncan's further test. The results showed that the addition of lactic acid bacteria had no effect on water content, crude fiber content, tannin content, acidity (pH) value, panelist preference level on color, aroma and texture but had a significant effect on the level of panelist preference on overall sorghum flour resulting from.]]>
