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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 29 Documents
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Search results for , issue "Vol 15, No 2 (2021)" : 29 Documents clear
PENGARUH KEMASAN PRODUK MINUMAN COKLAT BANJAROYO TERHADAP MINAT BELI Diklusari Isnarosi Norsita; Ika Restu Revulaningtyas; Sri Wijanarti
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.v15i2.9749

Abstract

The development of ready-to-drink chocolate products is a milestone to increase the added value of cocoa beans. Cocoa bean is a potential commodity of Banjaroyo, Kulon Progo Regency, DIY. The development of chocolate beverage needed ability of producers to understand consumer demand, including in terms of product appearance, so the products can be accepted in the market. This study aimed to analyze the effect of packaging of Banjaroyo chocolate beverage on buying interest. Product packaging attributes that will be examined were colors, illustrations, forms, information and typography. This study used a quantitative approach by collecting assessments of 100 respondents and qualitative data as a support. The level of influence of packaging attributes on consumer buying interest was analyzed by regression tests and descriptive analysis. The results showed that the packaging color, illustrations, forms, information and typography simultaneously affected 66.4 % buying interest. The packaging form and packaging typography and information attributes significantly influence buying interest by 48.94 % and 10.74 %. Based on descriptive analysis respondents liked the form of a sturdy packaging, and easy to hold. However, packaging requires an improvement in the completeness of product information, and the uniqueness of the illustrations.
IMPLEMENTASI GMP BERDASAR PADA ISO/TS 22002-1 TERHADAP PRODUKSI IKAN TERI NASI (Stolepherus sp.) DI PT MARINAL INDOPRIMA Sri Handayani; Lorine Tantalu; Rosalia May Nyonya
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.v15i2.8476

Abstract

ISO / TS 22002-1 is an excellent document to use as a requirement program in the application of a food safety management system for any food producer or processor. This guideline can be applied at PT. Marinal Indoprima, Pamekasan as a producer of dried anchovy (Stolepherus sp.) engaged in export. The purpose of this study was to analyze the application level of GMP base on ISO / TS 22002-1, quality control during the processing process and improvement efforts made by PT. Marinal Indoprima, Pamekasan. The data collection method is done by interview, observation and questionnaire. The fulfillment criteria are calculated based on the percentage of the score assigned to each Pre-Requisite Program (PRP) from number 4 to 17 (except for number 14 and 15). The results of the study inform that product quality control is carried out by means of inspection of raw materials, during processing and final products. Analysis of compliance with GMP (Good Manufacturing Practice) base on ISO / TS 22002-1: 2009 at PT. Marinal Indoprima Pamekasan, has very good qualifications in fulfilling PRP 7 (Waste Disposal), PRP 9 (Purchasing Management), PRP 16 (Warehousing), and PRP 17 (Product Information and Consumer Awareness), good qualifications in fulfilling PRP 4 (Construction and Building Layout), PRP 6 (Utility: Air, Water and Energy), PRP 8 (Equipment, Washing, Maintenance), and PRP 12 (Pest Control). Improvement efforts that need to be done by PT. Marinal Indoprima refers to the lack of qualifications in fulfilling PRP 5 (Layout of Workplace), and very poor qualifications in fulfilling PRP 10 (Prevention of Cross Contamination), PRP 11 (Cleaning and Sanitation) and PRP 13 (Sanitation and Personal Hygiene Facilities).
KARAKTERISTIK JAMBAL ROTI IKAN MANYUNG (Arius thalassinus) DENGAN SUPLEMENTASI BAKTERI ASAM LAKTAT INDIGENOUS Merkuria Karyantina Karyantina; Sri Anggrahini; Tyas Utami; Endang Sutriswati Rahayu
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.v15i2.9035

Abstract

Jambal roti is a fermented product of sea catfish (Arius thalassinus) with the manufacturing process uses a high salt concentration (30%), and is still done traditionally. High salt in fish processing causes consumers to hesitate in consuming the product. The fish fermentation process involves several bacteria, including lactic acid bacteria, which will break down fish protein into other compounds that affect the chemical and microbiological characteristics of the product. This study aims to analyze the effect of supplementation of the variation of salt content (20%, 25% and 30%) and the indegenous lactic acid bacteria  (control, Lactobacillus plantarum, Pediococcus acidilactici and Pediococcus pentosaceus) on the chemical and microbiological characteristics of the jambal roti. The results showed that the 25% salt content with Lactobacillus plantarum supplementation had the best characteristics among the other treatments, namely the number of coliform bacteria (2,11 log cfu / gram) and Salmonella-Shigella (2,18 log cfu / gram) the least among others treatments, total bacteria (7,26 log cfu/gram) and total lactic acid bacteria (4,58 log cfu/gram). Chemical characteristics includes moisture content 32,53%, ash content 23,08% wb, Aw 0,67, fat content 1,74% (w / b), NaCl content 18,10%  and total protein 35,11%..
PEMODELAN PERSAMAAN ARRHENIUS UNTUK MEMPREDIKSI UMUR SIMPAN PENYEDAP RASA CANGKANG RAJUNGAN Nurhidajah Nurhidajah; Boby Pranata; Diode Yonata
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.v15i2.9720

Abstract

The aim of this research is to determine the shelf life of seasoning of swimming crab shell in metalized packaging, which is stored at various temperatures using the Arrhenius modeling. Seasoning are packaged using metalized packaging with a thickness of 0.06 mm, which is stored at 25ºC, 35ºC, and 45ºC for 8 weeks with 75% humudity. The parameters used for measuring shelf life are initial moisture content, critical water, and changes in water content during storage. In addition, analysis of hygroscopicity and water activities (aw) value of seasoning as supporting parameters were also carried out. The results showed that seasoning that the seasoning of the swimming crab shells was classified as a hygroscopic product, had moisture content, and aw values a low during storage. The longest shelf life of the swimming crab shell seasoning is storage at 25ºC, reaching 62 weeks based on moisture content parameters.
ANALISA TEKNO EKONOMI PENGEMBANGAN USAHA BERBASIS KEARIFAN LOKAL KAB. SUMBA BARAT DAYA : BUBUR ROWE LUWA INSTAN Nurhaidar Rahman; Nur Kartika Indah Mayasti; Ade Chandra Iwansyah; Ashri Indriati; Yusuf Andriana
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.v15i2.9367

Abstract

Rowe Luwa porridge is a local wisdom product from Southwest Sumba Regency (SBD), made from rice and the green colour of pounded sweet potato leaves. The instant Rowe Luwa porridge innovation enriched with sea fish meat and Moringa leaves is expected to provide added value to the product. Rowe Luwa instant porridge will extend shelf life and become a superior product of SBD. In starting a business development, technical and economic analysis is needed to determine whether the business is feasible or not to run. The selling price of 1 pack of 80 grams with a sales profit of 19.22% of Rp. 14,000, -. The results of the financial analysis of Rowe luwa instant porridge business obtained a Break-Even Point (BEP) unit per month of 588 packs, Net present value (NPV) of Rp. 110,173,149, Net B / C of 1.15, IRR of 44% and a payback period of 33 months. Based on the results of the calculation of financial analysis, it can be concluded that Instant Rowe luwa porridge's business is feasible to develop.
PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED Risa Nofiani; Selvia Ulta; Dewi Safitri; Lia Destiarti
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.v15i2.7444

Abstract

Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification. However, this food is unpopular among several communities in Indonesia, particularly for the juveniles due to limited processing knowledge. Therefore, this study aims to characterize the physicochemical properties of purple water yam flour (PWYTF) and starch (PWYTS) in order to assess consumers' acceptability toward gluten-free cookies. The PWYTF was prepared by drying peeled tubers, which was subsequently grounded. Meanwhile, the PWYTS was prepared by homogenizing the peeled tubers with water, the sediment from supernatant was dried. The chemical properties, such as moisture, ash, fiber, protein, and lipid, were determined using the Indonesian national standard procedures for flour. The physical properties, namely pH, bulk density (BD), water/oil absorption capacity (W/OAC), water/oil binding capacity (W/OBC), swelling power (SP) and solubility (Sol) were evaluated. The PWYTF and the PWYTS were used to make gluten-free cookies, with their physical properties and consumer's acceptability evaluated using semi-trained panelists. Yields of both the PWYTF and the PWYTS were 36.10% and 26.63%, respectively. The chemical compositions of the PWYTF and the PWYTS were significantly different (p0.05) for carbohydrate (80.34 and 80.78 %), crude protein (0.78 and 0.81%), and crude fiber (2.0 and 1.9%) except for the ash content (2.6 and 0.5%), lipid (0.3 and 0.1%), and moisture (13.77 and 15.70%). Furthermore, their physical properties were also significantly different (p0.05) for pH (6.62 and 5.84), BD (0.46 and 0.68 g/mL), WAC (2.07 and 0.46 g/g), WBC (1.07 and 0.49 g/g), SP, and Sol except OAC (1.63 and 1.49 g/g) and OBC (0.63 and 0.49 g/g). The cookies made from the PWYTS were appreciated with the highest hardness and rated from panelists. Therefore, the PWYTS can be used in place of a commercial wheat flour to make cookies..
SIMULASI PEMBEBANAN GIGI PERONTOK THRESHER BUAH PINANG (Areca catechu) MENGGUNAKAN METODE ELEMEN TAK HINGGA Sriyono Sriyono; Dewi Sartika T; Aries Karyadi; Agustami Sitorus; Ramayanty Bulan
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.v15i2.9571

Abstract

The design approach of a machine is a critical factor in deciding its performance. On the one, a really stronger material may be used in these machine components, but the associated costs would be higher due to overdesign (and vice versa). As a result, before beginning the production process, it is essential to study the critical points of machine components thoroughly. It would be the same if we were to design a betel nut thresher unit. The bow tooth is a crucial part of the areca thresher's design. The teeth are the parts that interact directly with the betel nut to release it from the betel nut bunch. Therefore, in this paper conducted a simulation using the finite element method (FEM) to determine the appropriate shape of the thresher tooth threshing machine for betel nuts. Three shapes of teeth that were tested in this simulation are teeth of round (type-A), rectangular (type-B), and hexagonal (type-C) teeth. The type of material that will be used to become tooth decay is ductile iron. The shape and type of this material are chosen based on the materials commonly used in Indonesia. The parameters used in the simulation include strain, stress, and displacement. The results showed that the rectangular (type-B) bow tooth could spread the shedding load better than other bow tooth types for betel nut thresher unit.
ANALISIS PENERAPAN PRODUKSI BERSIH PADA INDUSTRI TEMPE Tauny Akbari; Leni Sumarni
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.v15i2.9314

Abstract

Tempe is one of Indonesia's special foods made from soybeans. This study aims to identify and analyze application of cleaner production to the tempe industry. Analysis of the application of cleaner production is done by the quick scanning method at each stage of the production process and then tested for its technical and economic feasibility (PBP). The analysis results of the application of cleaner production in the tempe industry are tool modification, fuel substitution, use of personal protective equipment, reuse, recycle and reduce. Based on the results of technical and economic feasibility tests, the alternative application of cleaner production in the form of solid waste utilization of soybean husks as animal feed is the first priority scale to be applied to the tempe industry
KINETIKA PERUBAHAN KUALITAS FISIK PISANG KEPOK (Musa acuminata) DIBAWAH PENGARUH VARIASI LAMA WAKTU PEMAPARAN OZON DAN SUHU RUANG PENYIMPANAN Dimas Triardianto; Nursigit Bintoro
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.v15i2.9479

Abstract

As a climacteric fruit, bananas continue to ripen after being harvested and it’s accelerated by ethylene produced by the product. Post-harvest handling is needed to slow changes in the physical quality parameters of bananas for longer shelf life. Variation ozone gas exposure and storage room temperature are a potential methods to extend the shelf-life of bananas. The purpose of this study was to build a mathematical model of stored kepok bananas with variations in the duration of ozone gas exposure and storage room temperature. Green mature kepok bananas were used as the sample. The duration time of ozone exposure treatments used were 0 (untreated), 10, 15, and 20 minutes every day with a flow rate of 0.0279 ppm/menit. While the storage temperatures used were 5, 15, and 27oC (ambient temperature). Mathematical models are used to predict change rate (k) in the product quality during storage and predict the value of physical quality parameters (firmness, brix, pH, weight loss, and moisture content). The results of the change rate of quality of physical parameters show that the lower storage temperature and the longer of ozone gas exposure cause the rate change in the quality of the physical parameters to be lower. Meanwhile, the results of the model validation using the correlation coefficient (R2) and the P-value on chi-square (X2) show that mathematical models are well developed in predicting the value of physical quality parameters.
PENGARUH PENAMBAHAN YEAST (Candida apicola) PADA SOSIS FERMENTASI DAGING DOMBA TERHADAP KUALITAS FISIK, KIMIA DAN AKSEPTABILITAS Andry Pratama; Roostita L. Balia; Lilis Suryaningsih
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.v15i2.9791

Abstract

Lamb is one of the  animals livestock that is less desirable for consumption by some people because it has a distinctive flavour that affected it when were eating, called the smell is "prengus". Processing lamb into fermented sausage can remove the”prengus” smell. The addition of Candida apicola yeast to fermented sausages can improve quality and increase shelf life of product. This research aimed to find out the effect of adding Yeast Candida apicola on Physicochemical Properties and acceptability of Fermented Lamb Sausage. This research used experimental method with Completely Random Design with 3 levels of concentration factor 0,5%, 1%, 1,5% and 2%, and each treatment with 5 replication. The research showed addition of 2% yeast Candida apicola was had the best tenderness value 73.44 mm/sec/gram, 54,93% of water content, 9,21% of lipid content, 18,36% of protein content and also produced acceptability the most preferred flavour, taste and total acceptance.

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