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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.
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Articles 32 Documents
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Search results for , issue "Vol 15, No 3 (2021)" : 32 Documents clear
PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT Dinda Anggie Apriliyani; Sigit Prabawa; Bara Yudhistira
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10492

Abstract

Beluntas (Pluchea indica L.) leaf is a plant that has high antioxidant compounds, and mint (Mentha piperita L.) leaf contain mentol compounds which can improve the taste of herbal drinks. In the processing, the drying process can affect the functional content of beluntas leaves and mint leaves. This study aims to determine the effect of drying time and the formulation of beluntas leaves and mint leaves on physical (colour), chemical (moisture content, total phenol, and antioxidant activity), and sensory (colour, smell, taste, and overall) properties and to determine the combination of drying time and the formulation of beluntas and mint leaves that provide the best herbal drink. The experimental design carried out in this study used a Completely Randomized Design (CRD) with a combined factor, drying time and formulation of beluntas and mint leaves. The time variation used is 1.5 hours; 2 hours and 2.5 hours. Various formulations of beluntas leaves and mint leaves used were 1:1, 2:1, and 3:1. The results showed that the treatment of variations in drying time and the formulation of beluntas and mint leaves had a significant effect on physical (a* and °Hue values), chemical (moisture content, total phenol, and antioxidant activity), and sensory (colour) characteristics. The best treatment in making herbal drink from beluntas and mint leaves is with 1.5 hours drying time and the formulation is 1:1.
Optimasi Formula Dan Uji Deskriptif Kuantitatif Minuman Jeli Carica Rendah Kalori Santi Dwi Astuti; Erminawati Erminawati; Anita Suri; Warsono El Kiyat
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9198

Abstract

Carica fruit (Carica pubescens, Lenne) which is a unique-typical fruit and well listed as a geographical indication product of Wonosobo region Indonesia has high content of vitamin C and potassium (50-100 mg / 100g; 125 ppm). The basic formula (control) consisted of puree and filtrate carica 22.88%, kappa-carrageenan 0.11%, agar 0.08%, konjak glukomanan 0.11%, citric acid 0.08%, sucrose 15.26% and water up to 100%, respectively. The results showed that: 1) the formula with desirability value 0.91 consisting of puree: filtrate = 10,85: 14,5% and sucrose: low-calorie sugar brand X = 7,13: 1.4% resulted in maximum sensory response (sensory score range 1-9) of preference (score 5.5), in range response of elasticity and sweetness (score 5.9 and 5.4); 2) Compared to control, the optimum formula has higher sensory score of fruity flavor, sour aroma, acid taste, and softness (mouthfeel), while texture (springinss and rigidity), sweetness aroma and taste has no different; 3) The optimum formula has similar in hedonic preference with control; 4) Carica jelly drinks with optimum formula has lower carbohydrate, sugar, and energy values (13.59 and 7.4%wb; 40.52Kcal/100g, respectively) than controls (20.37 and 17.42 % wb; 83,16Kcal/100g, respectively).
KARAKTERISTIK KEMATANGAN BUAH MELON ‘PREMIER’ (Cucumis melo L.) BERDASARKAN SIFAT AKUSTIK Wiyan Afriyanto Pamungkas; Nursigit Bintoro
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9621

Abstract

Determining the right time to harvest is very important to do for agricultural commodities. This is related to post-harvest handling and extending the shelf life of fruits. Determining the level of melon maturity is still done manually by tapping the surface of the fruit by hand, but this method is still subjective. This research aims to study the maturity level of the 'Premier' melon to determine the appropriate harvest time based on acoustic properties and its relationship to the physic-chemical properties of the melon using a self-made tapping device. Based on the results obtained, the acoustic properties parameters showed a strong enough relationship to the physico-chemical parameters of melons. Based on linear regression analysis, it can be seen that the best acoustic parameters in estimating and determining the right harvest time for melons are the dominant frequency (f), magnitude (M), and zero moment power (Mo). 'Premier' melons can be harvested when the dominant frequency (f) is ≤ 219.92 Hz with a magnitude (M) of ≤ 39.72 dB, and the zero moment power (Mo) value is ≤ 68.99 according to the actual harvest age in the field conducted by farmers at the harvest age of 64 DAP.
PENDUGAAN UMUR SIMPAN GARAM FORTIFIKASI KELOR MENGGUNAKAN METODE ASLT Resty Putri Ariesta Shandy; Iffan Maflahah; Asfan Asfan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.7093

Abstract

Moringa fortification salt is a salt that has the addition of nutrients using Moringa extract as an additional ingredient. Research objectives: 1) determine the effect of storage temperature and type of packaging on the quality of Moringa fortification salt. 2) determine the shelf life of the Moringa fortified salt product by estimating the shelf life of the Accelerated Shelf Life Testing (ASLT) method. The method used is the Arrhenius Model Accelerated Shelf Life Testing (ASLT). The results showed that differences in storage temperature and type of packaging significantly affected the color parameters of organoleptic tests, vitamin A, and vitamin C. The type of packaging significantly affected the parameters of NaCl content and color test (b). Shelf life of Moringa fortification salt using PET plastic bottle packaging temperature 60°C 16,71 months PET plastic bottle packaging temperature 45°C 15,86 months aluminum foil packaging temperature 60°C 15,17 months aluminum foil packaging temperature 45°C C 14,80 months PET plastic bottle packaging temperature 30°C 14,30 months aluminum foil packaging temperature 30°C 13,47 months.
Studi Kelayakan Produk Sabun Batang Berbahan Dasar Minyak Jelantah dengan Media Bantu Ecoenzyme Seri Megawati; Adi Nugroho
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10010

Abstract

Cooking oil and ecoenzyme are one type of combination that can be used for making hand washing soap. The purpose of this study is to make soap from used cooking oil and ecoenzyme as the basic ingredients and see its compatibility with SNI standards. The process of making soap begins with the design of three different types of oil and ecoenzyme content formulations. There are three comparisons of oil and ecoenzyme content used, namely: F1 (66% and 11%), F2 (56% and 16%), F3 (46% and 21%). The parameters that become the benchmark in testing soap quality come from SNI 3532: 2016 and the Domestic Waste Quality Standards. Although the three types of formulas do not meet the overall SNI quality standards and Domestic Waste Quality Standards, the results of laboratory tests show that the third formula is the closest to SNI quality standards. Based on the results of statistical tests with multiple linear regression test models show that the oil content and ecoenzyme affect the increase in total fat in soap
A REVIEW ON THE ENGINEERING PROPERTIES OF SOYBEAN TO SUPPORT THE TOFU AGRO-INDUSTRIAL MACHINERY DEVELOPMENT AND IMPORTANT HIGHLIGHTS Agustami Sitorus; Devianti Devianti; Ramayanty Bulan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10496

Abstract

The physical and mechanical properties of the material to be processed are fundamental and continue to be a challenge for researchers to design a machine appropriately. Studies of the soybean engineering properties have not been widely highlighted and reviewed. This makes researchers and engineers of soybean processing machines still have to search through experimentation or read deeply through scientific papers before applying it. Therefore, this paper presents highlights and reviews of studies related to the measurement and modelling of soybean engineering properties. The objective is to study methodologies uses and identify future research directions to get a result in more accuracy. Several papers are searched from various search engines for scientific articles that are available online. Some keywords and a combination of keywords used in the search process are “physical properties”, “mechanical properties”, “soybean grains” and “moisture-dependent”. The results show that ten scientific papers are strictly related to the measurement and modelling of the engineering properties of soybean. In general, the documents found were in the period 1993 to 2012. The research paper investigated the engineering properties of soybean in the moisture content ranges from 6.7% (d.b.) to 49.7% (d.b.). The widely studied physical properties are diameter, surface area, roundness, the weight of 1000 soybeans, bulk density, and true density associated with moisture content. Mechanical parameters investigated include friction coefficient, angle of repose, terminal velocity, angle of internal friction, rupture force, and rupture energy. On the one hand, some of the engineering properties of soybeans that have not yet been discovered are thermal, optical, and aerodynamic properties. On the other hand, the effect of soaking and blanching on changes in the engineering properties of soybean (physical, mechanical, thermal, optical, and aerodynamic) has not been done in-depth. Besides that, most of the soybean processing agro-industry requires engineering properties of soybean to be able to design their machines more precisely. One of the agro-industries that need data on the study results of the nature of engineering with these treatments is the tofu processing industry.
Simulasi Pengadaan Usaha Turunan Berbasis Buah dan Limbah Salak Pondoh untuk Meningkatan Pendapatan Industri Salak Pondoh di Kabupaten Sleman Muhammad Prasanto Bimantio; Dian Pratama Putra
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9378

Abstract

The high production of salak pondoh in Sleman Regency is not in line with the welfare of the farmers. The farmers receive a low price during the main harvest season, where the selling price per kilogram drops below the cost of production, so that the profit margins of farmers are not met. Abundant production during the main harvest and characteristics of perishable fruit are the cause of this problem, so that most farmers sell their crops to the nearest traders. This condition makes the bargaining position of farmers weak and the price determined by the traders, thus impacting on the decline in their welfare level. The purpose of this study is to formulate the salak pondoh business model in Sleman Regency in the form of dynamic simulations to carry out various scenarios of procuring business products based on raw materials in the form of fruit and waste from salak pondoh. The results of this simulation are expected to provide an alternative picture of solutions, steps, and conditions for academics, business people, and government in the form of a simulation template for each scenario. Data collection was carried out through direct observation to the salak pondoh place of business in Sleman Regency, brainstorming, interviews with related parties such as the salak pondoh association and the Sleman District Agriculture Office, and secondary data documentation on research topics. Scenarios of derivative business procurement (fruit and waste-based raw materials) provide a significant increase in income compared to business as usual business conditions, ranging from 4% - 44% in various fractions tested and up to 293% in extreme conditions and able to reduce the number of unemployed in Sleman Regency. The scenario of supplying derivative business made from pondoh salak fruit provides a significant increase in income compared to procurement of derivative business made from pondoh salak plant waste. It takes a probability value of sales of derivative products of more than 48.97% so that the revenue value from the business procurement scenario is greater than business as usual
OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY Ali Maksum; Gunawan Wijonarko; Ike Sitoresmi mulyo Purbowati; Riyan Anggriawan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10585

Abstract

Coffee is a refreshing drink that has potential as an antioxidant shown by its total phenol content. Fermentation is used to increase the phenolic compound content in coffee. The purpose of this study was to optimize the wet fermentation process to produce optimal phenolic compounds in green bean coffee. The process optimization was carried out by using Response Surface Methodology with three independent variables, namely the addition of yeast, added sugar, and fermentation time. The results of the quadratic model equation research to get the optimal process, namely Y= 65.18 + 0.56X1 + 2.66X2 + 16.26X3 + 1.51X1X2 + 0.18X1X3 + 0.66X2X3 + 9.29X12 + 23.71X22 + 6.08X32 with r2 of 0.8242 The optimum value of the wet fermentation process is based on the predictive value of the quadratic model, namely the addition of yeast 3.25%; added sugar 21.38%; and 124.73 hours of fermentation time resulted in a total phenol of 10.22 mg GAE / g.
PRODUKSI POLIHIDROKSIALKANOAT (PHA) OLEH MIKROBA KONSORSIA DENGAN PENAMBAHAN SUBSTRAT CRUDE GLYCEROL Vitta Rizky Permatasari; Kevin Maris Pentacolis; Nur Hidayat; Suprayogi Suprayogi
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9305

Abstract

Saat ini banyak penelitian mengenai penggunaan PHA (salah satu bahan baku pembuatan bioplastik) sebagai pengganti dari produksi plastik konvensional. Namun, produksi PHA masih sangat kecil dan terbatas. Hal ini disebabkan karena tingginya biaya produksi PHA. Pemanfaatan crude glycerol dan lumpur aktif sebagai sumber substrat/ sumber karbon dan bakteri penghasil PHA dapat menjadi solusi dalam penurunan biaya produksi PHA. Tujuan penelitian adalah menghasilkan PHA menggunakan crude glycerol dari mikroba konsorsia dan mengkarakterisasi PHA yang dihasilkan dari mikroba konsorsia berdasarkan perlakuan terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan 6 (enam) taraf perlakuan yaitu konsentrasi crude glycerol sebesar 10%, 20%, 30%, 40%, 50%, dan 60% (w/v) dengan waktu inkubasi 72 jam dan dilakukan 3 (tiga) kali ulangan. Data yang diperoleh dari hasil penelitian dianalisis menggunakan Analysis of Variaces (ANOVA) dan dilanjutkan uji Duncan. Hasil penelitian diketahui perlakuan konsentrasi crude glycerol berpengaruh nyata terhadap berat sel kering, berat PHA, rendemen PHA dan kadar gliserol termetabolisme. Berat sel kering PHA terbaik didapatkan pada perlakuan konsentrasi crude glycerol 20 % (20 gL-1) sebesar 2,867 gL-1, berat PHA sebesar 1,200 gL-1 dan rendemen PHA sebesar 42,03 %. Kadar gliserol termetabolisme tertinggi pada perlakuan konsentrasi 10 % (10 gL-1) dengan nilai 44,30 %. Selain itu, karakteristik gugus fungsi dengan FTIR didapatkan gugus C-O-C polimerik, C=O ester yang merupakan ciri khas polihidroksialkanoat (PHA). Juga terdapat gugus fungsi CH3 dan CH2 yang menandakan ciri khas Poli(3-hidroksibutirat) (PHB).
PEMANFAATAN DAUN MINT (Menta piperita) SEBAGAI ANTIMIKROBA ALAMI UNTUK MENGHAMBAT PERTUMBUHAN PATOGEN PADA JUS BUAH ALPUKAT Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Nanik Suhartatik; Ihfan Bagas Aditya
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9032

Abstract

Previous research has identified the food safety aspects of the fresh fruit juices sold in Surakarta. The results showed that the level of microbiological contamination in fresh fruit juice was very high and it was not safe for consumption. This study aims to test the ability of mint leaves (Menta piperita) as a natural antimicrobial source to suppress the growth of pathogens in avocado juice. Mint leaves contain natural antimicrobial compounds in the form of menthol, menthone, menthophuran, and methyl acetate. The study used a factorial completely randomized design with 2 factors, namely the length of incubation time and the addition of mint leaves stored in standard room temperature and refrigerant. The incubation times were 0, 2, 4, and 6 hours. The results showed that mint leaves were able to suppress the number of Staphylococci, reaching the lowest number, namely 2.19 ± 0.00 log CFU / ml. Total Salmonella-Shigella was not detected by adding mint leaves and incubation for 6 hours at cold temperature. The total coliform count gave the final result with the lowest log colony count value in avocado juice and cold incubation temperature of 3.58 ± 0.43. The use of mint leaves as a natural antimicrobial in food is not yet effective, so it needs to be studied more about the use of its essential oil or needs to be explored for further effective methods.

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