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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 29 Documents
 1   2   3 
Search results for , issue "Vol 15, No 2 (2021)" : 29 Documents clear
EKSPLORASI PANGAN TRADISIONAL ACEH: KARAKTERISTIK IKAN DEPIK (Rasbora tawarensis) DAN PRODUK OLAHANNYA Faidha Rahmi; Zulida Susanti; Cut Nilda; Murna Muzaifa
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.8674

Abstract

Depik fish (Rasbora tawarensis) is an endemic freshwater fish typical of Lake Laut Tawar in Central Aceh. Gayo people usually buy depik fish in fresh or processed form in the form of dried depik and belacan depik. This research is a laboratory experimental study that aims to analyze the quality of depik fish and its processed products (fresh, dry and fermented depik fish). The parameters analyzed consisted of chemical analysis in the form of proximate analysis (moisture, ash, protein, fat and fiber content) and microbiological analysis by calculating the total plate count (TPC) of total mesophilic bacteria, lactic acid bacteria and fungi. The results showed that there were differences in the chemical and microbiological characteristics of depik fish with their processed products. Fresh depik has the highest water content, while dry depik has the highest fat and protein content. The highest ash content and fiber content were obtained at belacan depik. The highest total of mesophilic bacteria was obtained in fresh depik, while the highest total of lactic acid bacteria was obtained in fermentation depik. Fungal populations were only found in dry depicts and fermentation depik
USULAN PENINGKATAN KUALITAS PULP DENGAN MENGGUNAKAN METODE SEVEN TOOLS DAN NEW SEVEN TOOLS DI PT. IK Vera Devani; Melany Oktaviany
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.7166

Abstract

PT. IK is a company engaged in the manufacture of pulp and paper. Pulp production produced in each process sometimes does not meet the standard specifications of the quality set. The method used to solve the problem is the seven tools and the new seven tools. The research objectives were to determine priorities based on the type of defect, identify the cause of quality deviations, and determine the action to be taken to improve pulp quality. Priority repair on  defects in the Blow Line Kappa Number, Ex Metso Press Soda Loss as Na2SO4, Post MCO2 Outlet Single Diffuser Residual Soda, and Ex Khamyr Press Soda Loss as Na2SO4. The causes of quality deviations include the lack of operator understanding of the SOP, the stages of the production process lacking supervision, the selection of raw materials that do not meet specifications, poor machine conditions, operator error or human error, and inappropriate chemical levels.  Actions  taken to improve the quality of the pulp are by conducting employee training, checking machines, continuously monitoring and controlling the production process, using work methods that are under with the SOP set by the company, environmental conditions that are under occupational safety and health, and optimizing operator performance.
PENGEMBANGAN PRODUK ROWE LUWA MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Ashri Indriati; Yusuf Andriana; Nur Kartika Indah Mayasti; Ade Chandra Iwansyah; Rohmah Luthfiyanti; Wawan Agustina; Ludia Simuruk Gasong
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9309

Abstract

Financing risk is a condition of uncertainty that affects the success of a business to gain profit. Meanwhile, basic earning power is the ability to generate profits based on the capital owned. This study analyzes the risk and basic earning power of financing in the tapioca agro-industry using an interest-free calculation basis. The data used are primary data from field observations at the center of tapioca agro-industry in Ciluar, Bogor Regency, and secondary data from literature studies. The analysis is carried out by calculating the risk of loss and profitability of financing using the assumption of an acceptance rate of 10% of the total capital and when the level of acceptance falls -10% of the total capital owned. Furthermore, a comparison is made between tapioca agro-industries that use an interest-bearing financing scheme, including variables of risk of loss, income level, and profitability level. The research results prove that the bigger the loan used, the greater the risk to be borne. Another finding is that interest-free financing in the tapioca agro-industry has a higher return and income rate than interest-bearing financing. 
AKTIVITAS ANTIOKSIDAN DAN MUTU FISIK MASKER WAJAH BERBAHAN DAUN KELOR (Moringa Oleifera) DAN KOPI ROBUSTA(Coffea canephora var robusta) Shiza Maunik Wijaya; Sri Wening
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9592

Abstract

The increase of air pollution in today’s environment is directly proportional to the increased in free radical compounds in the body, which can cause damage to the demis tissue and skin collagen, especially face. One of the effort that can be done to avoid this damage is by using natural face masks such as moringa leaves and robusta coffee. This study aims to analyze the content of antioxidant activity and the physical quality of face masks made from moringa leaves and robusta coffee. This research is an experimental research which is presented descriptively. This research consists of the process of making moringa leaf powder and robusta coffee, testing the antioxidant activity and physical quality of facial masks. Based on the results from the test of the content of antioxidant activity, it shows that the A3 formula has the highest value based on the test for the content of antioxidant activity, pH, drying time and organopeltic test as a whole with values of 75.28%, 6.0, 22.15 minutes and 3.6. In conclusion, moringa leaves and robustas coffee are recommended and can be used as a face mask formula with antioxidant activity and good physical quality for skin health.
MODIFIKASI DAN UJI PERFORMANSI MESIN PENCACAH LIMBAH ORGANIK DAN ANORGANIK Fakhrul Irfan Khalil; Agriananta Fahmi Hidayat; Surya Abdul Muttalib; Ida Ayu Widhiantari; Wahyudi Zulfikar
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9920

Abstract

Garbage is still an interesting issue as research material. starting from the problem of waste being a source of environmental damage and pollution to the use of waste as a resource of economic value. Based on Law No. 18/2008 on waste management, namely waste management which aims to improve public health and environmental quality and make waste a resource. One of the efforts to manage waste into something more valuable is the process of reducing the size. We need a multipurpose trash chopper that can be operated easily and affordable by the public. This research was conducted using an experimental method to test the performance of the modified waste chopper. The main modification is done to the chopping blade using a shaft with a diameter of 2.5 cm, a blade length of 10 cm with a thickness of 0.8 cm and an angle of 70o. The blade in the process chamber consists of two parts, namely the static and dynamic blades. After the testing process, the machine can be used to chop organic or inorganic waste quite well. From several experiments conducted, the effectiveness value of the chopping machine reached 95%.
KAJIAN CEMARAN MIKROBIOLOGIS CILOK DAN SAUS KACANG DI KOTA SURAKARTA Eko Yuliastuti; Nanik Suhartatik; Akhmad Mustofa; Desy Lustiyani; Nanda Pratiwi
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9068

Abstract

Cilok was a traditional food originating from Bandung and comes from the abbreviation of "Aci dicolok". As the name implies, a snack made from tapioca flour mixed with condiment and sometime using meat or fish fillet. It was tasty and chewy. Cilok has quietly different from meatball because meatball using wheat flour. Cilok usually consumed using a sauce made from crushed peanuts, sugars, salt, mixed with chili sauce, tomato sauce, or soy sauce which can be modified as you want. Recently, cilok sales in the city of Surakarta have become increasingly popular. In almost every corner we can find cilok sellers. This study aims to determine the level of microbiological contamination found in cilok and peanut sauce in Surakarta. The research method used was simple random sampling method from 5 districts in Surakarta. The number of contaminants was calculated by the direct plate count method. The tests performed were to determine the total plate count (ALT), total Staphylococci, total Salmonella shigella, and total coliforms of the cilok and also for the sauce. As for the cilok sample, the average log value of ALT was 6.57 - 7.97 log CFU / g, total Staphylococci 4.57 - 4.96 log CFU / g, Salmonella shigella was 0.53 - 1.23 log CFU / g, and total coliforms 1.00 - 2.26 log CFU / g. Peanut sauce sample, the average log value of ALT was 7.40 - 8.18 log CFU / g, total staphylococci 5.84 - 6.68 log CFU / g, total Salmonella shigella was 2.24 - 3.23 log CFU / g, and Escherichia coli 2.35 - 5.79 log CFU / g. From the test results of the peanut sauce and peanut sauce samples, it can be concluded that the peanut sauce and peanut sauce sold in Surakarta are still not suitable for consumption. 
ANALISIS RISIKO DAN RENTABILITAS PEMBIAYAAN TANPA BUNGA PADA AGROINDUSTRI TAPIOKA Kiki Yulianto; Sukardi Sukardi; Nastiti Siswi Indrasti; Sapta Raharja
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9369

Abstract

Financing risk is a condition of uncertainty that affects the success of a business to gain profit. Meanwhile, profitability is the ability to generate profits based on the capital owned. This study aims to analyze the risk and profitability of financing in the tapioca agro- industry using an interest-free calculation basis. The data used are primary data from field observations at the center of tapioca agro-industry in Ciluar, Bogor Regency, and secondary data from literature studies. The analysis is carried out by calculating the risk of loss and profitability of financing using the assumption of an acceptance rate of 10% of the total capital and when the level of acceptance falls -10% of the total capital owned. Furthermore, a comparison is made between tapioca agro-industries that use an interest-bearing financing scheme and an interest-free financing scheme which includes variables of risk of loss, income level, and profitability level. The research results prove that the bigger the loan used, the greater the risk to be borne. Another finding, interest-free financing in the tapioca agro- industry has a higher rate of return and income than interest-bearing financing
SENSORY RESPONSE OF WET NOODLES WITH SUBSTITUTION OF SUPER RED DRAGON FRUIT (Hylocereus costaricensis) PEEL Yuliani Yuliani; Alberth Parlindungan; Marwati Marwati; Krishna Purnawan Candra
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.7275

Abstract

Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.
PENGGUNAAN MINYAK CENGKEH DALAM APLIKASI EDIBLE FILM WHEY TERHADAP KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGIS KEJU GOUDA Fahrullah Fahrullah
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.10060

Abstract

The research aims to observe whey edible film coating clove oil antimicrobial compounds on the chemical and microbiological characteristics of gouda cheese. The chemical and microbiological characteristics of Gouda cheese covered with whey edible film were investigated using an experimental method. The research was conducted in a completely randomized design with four treatments. The treatment used different concentrations of clove essential oil (0 %; 5 %; 10 % and 15 %). The value of water content, water activity, color (L*,b*), and inhibition against pathogenic microbes gave a significant value (P0.01) with the addition of clove essential oil concentration. The chemical of gouda cheese coated with whey edible film clove essential oil antimicrobial agent showed that water content was at 41.57 - 43.38 %, the water activity was at 0.915 - 0.930, the color (L* was at 59.07-61.50; a* was at 10.57-11.46; b* was at 23.51 - 25.80) and the treatment starting from a concentration of 5 % clove essential oil resulted in high inhibition of pathogenic microbial, molds, and yeasts. 
ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN TEH HERBAL (Euphorbia hirta) DENGAN KOMBINASI TEH HITAM (Camellia sinensis) Agung Nugroho; Hesty Heryani; Wiwin Tyas Istikowati
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9315

Abstract

Degenerative diseases have been reported as the main causes of mortality number in Indonesia. An unhealthy lifestyle, including lack of exercise combined with low of fiber and antioxidants diet, is believed as the main triggering factor. Functional foods which offer several benefits, including its built-in nutrition, the pharmacological effects, as well as the practical uses, is considered as one of the effective solutions to supply the antioxidant deficiency. Euphorbia hirta is an herbaceous plant that has been reported to have several important pharmacological activities, including in the prevention of some degenerative diseases through its antioxidative capacity. A type of functional food enriched with antioxidant has been formulated from the leaves of E. hirta and black tea (Camellia sinensis); however, the feasibility analysis of its processing industry has not been carried out. This study was aimed to analyze the marketing, technical, management, and financial feasibility of establishment of functional food industry of E. hirta herb combined with black tea. The feasibility was analyzed by considering the marketing aspects, technical aspects (process technology and plant layout), management aspects, and financial aspects as measured by the NPV, Net B/C, IRR, PBP, and BEP values. The financial analysis showed that the NPV was Rp81,520,549.00 with 1.30 of Net B/C, 27.64% of IRR, and 2.6 years of PBP. Based on the results, the planned industry is declared to be feasible especially in the aspects of marketing, technic, management, and financial.

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