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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 32 Documents
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Search results for , issue "Vol 15, No 3 (2021)" : 32 Documents clear
PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR Moh Taufik; Yoni Atma
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.v15i3.10436

Abstract

Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana).
KAJIAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA PENGOLAHAN KERIPIK PISANG Dhian Herdhiansyah; Gustina Gustina; Andi Besse Patadjai; Asriani asriani
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.v15i3.10037

Abstract

The purpose of this study was to examine the application of Good Manufacturing Practices (GMP) in banana chip processing in Konda District. Research data were collected by (a) field studies (observation, interviews, and documentation); and (b) literature study. The results showed that the processing of banana chips in Konda District was sufficient to apply GMP with an application rate of 74.06% of the average application of GMP aspects, namely: (1) location and production environment 90.00%; (2) buildings and facilities 48.48%; (3) production equipment 88.88%; (4) water supply or water supply facilities 100.00%; (5) hygiene and sanitation facilities and activities 73.91%; (6) employee health and hygiene 68.18%; (7) maintenance and hygiene and sanitation programs 57.69%; (8) storage of 84.00%; (9) process control 74.07%; (10) food labeling 87.50%; (11) supervision by the person in charge of 80.00%; (12) 50.00% product withdrawal; (13) recording and documentation 35.71%; and (14) 100.00% employee training.
KINERJA METODE CEPAT UNTUK EVALUASI KEBERSIHAN PERALATAN PRODUKSI PANGAN Vanessa Len Cahya Agustine; Siti Nurjanah; Ratih Dewanti Hariyadi
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.v15i3.7066

Abstract

Sanitation programs for equipment in food production are designed to reduce the number of microorganisms. Food industries verify the fullfilment of sanitation programs using various methods. This study aimed to evaluate the performance of several methods for evaluate of cleanliness of food production equipment. Escherichia coli, Klebsiella and protein residues that were artificially contaminated on stainless steel plates and the number of bacteria and or protein were analyzed using microbiological method with chromogenic media EB, ATP method with bioluminesence assay and protein method with semiquantitative method. The sensitivity and correlation of each method was measured using statistical data. The results showed that the chromogenic media EB and ATP bioluminesence were able to detect the contamination of Escherichia coli and Klebsiella at the lowest concentration of 1 log CFU. The result using chromogenic media EB showed correlation values were 0.9846 and 0.9946, while ATP method showed the correlation value is 0.9785 and 0.9681. ATP and protein method are able to detect protein at high concentrations, but ATP method is positively correlated to the amount of protein residue with a correlation value is 0.884. Concluded that the chromogenic media EB, ATP and protein method able to detect contamination on equipment with fullfilment the performance evaluation.
AKTIVITAS ANTIOKSIDAN EKSTRAK HIPOKOTIL Bruguiera gymnorhiza PADA PELARUT DAN FASE KEMATANGAN YANG BERBEDA Sri Handayani
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.v15i3.8477

Abstract

The research objective was to determine the best treatment from the results of the antioxidant test, phenol content, tannins and the yield of crude extract of hypocotyl B. gymnorhyza in the mature phase in solvents with different levels of polarity. The sample extraction was carried out using a single maceration method with organic solvents according to the experimental treatment. Soaking the simplicia powder in a suitable solvent (1: 5) for 3 x 24 hours in a dark and closed container. During maceration, the samples were placed in a dark room and solvent replacement is is carried out every 24 hours. The filtrate is then evaporated vacuum at a temperature according to the boiling point of each solvent. Each treatment extract was then tested for its antioxidant strength (IC50), total phenol, tannin content and yield. The results showed that the best treatment was purple hypocotyl aceton extract of B. gymnorhiza, with an antioxidant power (IC50) of 3.98 ppm, total phenol 21.61 mg.GAE/100 mg extract, tannin 59.20 ppm and yield 4.10%bk simplicia.
Production of Robusta Instant Coffee Powder with Variation of Fillers Miftahul Wahidatun Ni’mah; Umar Hafidz Asy'ari Hasbullah; Endang Is Retnowati
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.v15i3.10629

Abstract

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.
SUPPLY CHAIN UNCERTAINTY: AN EMPIRICAL STUDY OF INDONESIA’S AGRO-INDUSTRY Yandra Rahadian Perdana
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.v15i3.9306

Abstract

Supply chain management (SCM) is a multi-stakeholder network for managing the flow of raw materials, finished products, information and money. The supply chain’s network refers to the interdependencies of the processes and activities. Taking this into account, stakeholders deal with an environment of volatility, uncertainty, complexity and ambiguity (VUCA). The dynamic nature of the supply chain’s environment implies uncertainty in the upstream and downstream sides. Drawing from the literature, manufacturers need to mitigate any uncertainty in their supply chains, which can consist of supply, demand, and technology uncertainties. However, the previous literature neglected any discussion of supply chain uncertainty in the context of the agro-industry. Hence, to answer this gap, this study aimed to investigate the supply chain’s environmental uncertainty factors in the agro-industry’s sectors. Accordingly, this study obtained 30 respondents from the agro-industry in Indonesia. This study reported that the agro-industry in Indonesia has uncertainties about supply, demand and technology. It is faced with the inability of suppliers to consistently deliver raw materials, in terms of their quantity and quality. Meanwhile, demand uncertainty is caused by the fluctuations in customers’ demands and the industry’s low forecasting accuracy. Moreover, the rapidly changing technology has implications for uncertainty in services and product standards; making it difficult for manufacturers to anticipate the changes. This uncertainty in the supply chain’s environment needs to be controlled by the agro-industry through supply chain integration
Variabel Pengajuan Sertifikasi Halal Usaha Kecil Keripik Tempe di Kota Malang Sucipto Sucipto; Elvira Moudhy Syahputri; Riska Septifani
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.v15i3.9743

Abstract

Malang is one of the halal tourism destinations in Indonesia. Halal certification of superior food souvenirs such as tempeh chips is important to support halal tourism. In fact, the small business of halal certified chips is still limited. This study aimed to identify variables that affect the tempeh crispy small business submission for halal certification. The study used the Partial Least Square (PLS) method. Data was obtained from a questionnaire of 40 respondents consisting of 20 tempeh chips not halal certified and 20 businesses that were halal certified. Research variables include producer awareness, halal certification procedures, halal certification costs, halal certification regulations, and consumer demand. The results showed that the variable halal certification regulations and consumer demand significantly influence the submission of halal certification. Awareness and knowledge of producers of the procedures, costs, and benefits of halal certification can be increased in collaboration with the Halal Product Guarantee Agency (HPGA), the industrial offices of local government, and universities to provide information, improve, and assist producers to submit halal certification.
STRATEGI PENGEMBANGAN AGROWISATA BERBASIS AGROINDUSTRI KOPI DI PROVINSI BENGKULU Syamsuwarni Rambe; Sapta Raharja; Faqih Udin
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.v15i3.9307

Abstract

Coffee is one of the leading commodities in Bengkulu Province. The Agricultural Technology Research Center (BPTP 2014) said Bengkulu Province was one of the top three producers of Indonesian coffee, therefore Bengkulu Province was suitable for agro-tourism development, but in its development agro-tourism would be left behind if it could not innovate according to market trends. Research objectives: to find a strategic location for the development of agro-tourism as well as the right strategy in developing agro-tourism based on the coffee agro-industry. The method used: the method of observation / descriptive analysis, the selected districts will be analyzed the development strategy with the SWOT analysis method Result: the calculation of the LQ method shows that Kepahiang Regency was chosen to be the location for agro-tourism development because the LQ value is 1.049, if the LQ value 1 the area is considered capable of exporting products exit the area. The position of developing agro-tourism in Kepahiang district is currently in quadrant II. This position shows that agro-tourism is already strong, but still faces big challenges. Agro-tourism must continue to diversify its strategies in order to face future threats. The results of the SWOT analysis produce 8 alternatives: Maintain the quality of the coffee produced so that consumer confidence is guaranteed, and tourists will come to visit again. 2) Maintaining the beauty around the tea plantations, by cooperating with the tea plantation managers. 3) Looking for investors who want to invest in agro-tourism as partners. 4) Review agro-tourism institutional management, increase promotional activities to increase market demand. 5) Maintaining characteristics and quality to avoid disappointment of coffee consumers. 6) Increasing the number of coffee processing industries due to abundant resources. 7) Increase the number of training sessions in collaboration with the Government and related agencies to improve the skills of both coffee processing workers and coffee farmers. 8) Improve facilities and infrastructure in order to defend agro-tourism from losing visitors.
QUALITY ANALYSIS OF "KOSMOS" TKKS COMPOSE USING SELULOTIC MICROORGANISM Angga Pramana; Anthony Hamzah; Ahmad Haitami; Deno Okalia
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.v15i3.10149

Abstract

This study aimed to determine the comparison of the chemical composition of oil oil palm empty friut bunches (TKKS) compost using cellulolytic microorganisms and TKKS compost. This research is a descriptive study that describes the chemical composition of compost with cellulolytic microorganisms. The treatments used in this study were the differences in the ratio of TKKS and cow dung KM1 (100: 0), KM2 (90:10), KM3 (80:20), KM4 (70:30), KM5 (60:40) and KM6 ( 50:50). This study's results were the selected treatment, namely KM5 with an N content of 0.73%, C-Organic 9.28%, C / N ratio 12.29%, P 0.42%, K 3.99%, while the TKKS content only. N 6.28%, C-Organic 14.19%, C / N ratio 2.26%, P 1.88%, K 2.51% and Mg 1.61%.
KARAKTERISTIK COOKIES DARI TEPUNG SORGUM DAN TEPUNG ALMOND DENGAN PEMANIS STEVIA DAN GULA KELAPA KRISTAL Budi Sustriawan; Nur Aini; Retno Setyawati; Rifka Hania; Revilla Tresna; Reza Irfan
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.v15i3.9040

Abstract

The dependence of Indonesian people on consumption of wheat flour is high. In addition, wheat flour contains gluten, but not everyone can consume gluten. Indonesia has local food ingredients that can replace wheat flour, one of which is sorghum flour. Making cookies using sorghum flour and almond flour produces gluten-free cookies that are safe for people with gluten intolerants and lactose intolerants. In making cookies, a sweetener is needed, which can be used stevia sugar and crystal coconut sugar. The research aims to: 1) determine the effect of the proportion of sorghum flour and almond flour on the physical and chemical properties of cookies, 2) determine the effect of the proportion of stevia sugar and crystal coconut sugar on the physical and chemical properties of cookies, 3) determine the formulation of sorghum flour and almond flour with the addition of stevia sugar and crystal coconut sugar to produce cookies of the highest quality in terms of physical and chemical properties. The research used factorial randomized block design. The factors studied were the proportion of sorghum flour: almond flour consisted of 3 levels (1: 1; 2: 1; and 3: 1); and the proportion of stevia sugar: crystal coconut sugar consists of 3 levels (2: 1; 1: 1; 1: 2). The variables observed included ash content, moisture content, fat content, dissolved protein content, reducing sugar content and swelling volume. The best treatment is selected using the effectiveness index test. The results showed that the proportion of sorghum flour: almond flour affected the moisture content, ash content, fat content and dissolved protein content of cookies. Comparison of stevia sugar: crystal coconut sugar has an effect on water content, fat content, and reducing sugar content in cookies. The interaction between the two does not affect all variables. Based on chemical and physical variables, the selected treatment was a combination of T1K2 (sorghum 1 flour: almond flour 1 and stevia sugar 1: crystal coconut sugar 1). The physicochemical characteristics of cookies with sorghum flour and almond flour produced from the best treatment combination had a moisture content value of 4.45%, an ash content of 1.04%, a fat content of 33.57%, a dissolved protein content of 1.17%, a reducing sugar content of 5, 91%, and development volume of 60.48%

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