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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.
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Articles 24 Documents
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Search results for , issue "Vol 15, No 4 (2021)" : 24 Documents clear
ANALISIS DAUR HIDUP (LIFE CYCLE ASSESSMENT) PENGOLAHAN KOPI BUBUK ROBUSTA SECARA BASAH DI INDUSTRI KECIL MENENGAH (IKM) BELOE KLASIK LAMPUNG Febilian Adiwinata; Suprihatin Suprihatin; Mulyorini Rahayuningsih
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.11338

Abstract

Indonesia is one of the countries with the largest producer of coffee commodities globally. The high productivity of coffee is a good opportunity to establish Small and Medium Industries for coffee processing. The increase in coffee production will affect the quality of the environment due to the entire series of coffee production activities such as pollution or emissions and waste. The policies set by the government encourage industries to become environmentally friendly and sustainable industries. An assessment of the coffee processing life cycle needs to be carried out to determine how big the environmental impact is from the production process. The magnitude of the environmental impact can be calculated using the Life Cycle Assessment (LCA) method from providing raw materials to products ready for consumption by consumers resulting in environmental impacts and requiring energy that can be calculated. The purpose of this study is to analyze and evaluate the environmental impact of coffee processing production activities using the Life Cycle Assessment (LCA) method with a gate to gate scope. The stages of LCA research are setting research objectives and scope, inventory analysis, environmental impact assessment, and implementation of improvements. The environmental impact analyzed is Greenhouse Gas (GHG) emissions which are categorized as one of the causes of Global Warming Potential (GWP). The results of the LCA analysis show that for every one tonne of wet-processed coffee, 1900 MJ of energy will be used, and GHG emissions of 270.17 Kg CO2eq / day are equivalent to 1.31 CO2eq / kg of ground coffee, which is equivalent to 6,438 Kg CO2eq. / month and 77,260 Kg CO2eq/ year.
ANALISIS KORELASI ANTARA KANDUNGAN SENYAWA BIOAKTIF DENGAN AKTIVITAS ANTIOKSIDAN PADA EKSTRAK DAUN BAMBU DURI (Bambusa blumeana) Ni Made Sri Wahyuni; Luh Putu Wrasiati; Amna Hartiati
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9853

Abstract

Bambu duri leaves are natural ingredients that has the potential as a source of antioxidants. Bioactive compounds that can be used as a source of antioxidants can be maximally obtained through controlling the extraction process. This study aims to: (i) determine the effect of temperature and maceration time on the content of bioactive compounds (total phenolic and total flavonoids) and antioxidant activity (IC50) of bambu duri leaf extract, (ii) determine the correlation value between bioactive compounds and antioxidant activity. This study was designed using two factors. The first factor is the maceration temperature consisting of 30, 45, and 60°C. The second factor is the maceration time consisting of 24, 36, and 48 hours. From these two factors, 9 treatment combinations were obtained and analyzed twice. Correlation values were analyzed using Pearson correlation analysis and multiple correlation analysis. The results showed that the interaction between temperature and maceration time had an effect on the content of bioactive compounds (total phenolic, total flavonoids) and the antioxidant activity of the bambu duri leaf extract. The results of Pearson correlation analysis showed that flavonoid compounds had the highest correlation value with antioxidant activity. The results of multiple correlation analysis between bioactive compounds (total phenolic and total flavonoids) with the antioxidant activity of bambu duri leaf extract resulted in a correlation coefficient (r=0.983) which was included in the very strong relationship category, the regression equation Y=1445-2.941X1-4.940X2, and the coefficient of determination R2= 0.967. The determination value indicates that 96.7% of antioxidant activity is influenced by the content of bioactive compounds in the form of phenolic and flavonoids, while the remaining 3.3% is influenced by other factors.
Kata Pengantar Edisi Desember 2021 Editorial Board Agrointek
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

PENINGKATAN KUALITAS TEMPOYAK TRADISIONAL JAMBI MELALUI FORTIFIKASI ZAT PENGENTAL DENGAN BERBAGAI KONSENTRASI Addion Nizori; Hesi Novialispita; Surhaini Surhaini; Lavlinesia Lavlinesia
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10011

Abstract

Tempoyak powder is a fermented product of durian meat which is traditionally mixed with salt which is further processed through a fermentation process during storage. Maltodextrin is one of food additive, mainly used as a filler and emulsifier used in the manufacture of food powders because it has many functions in accelerating the drying process, helping in dispersing and trapping flavor of food products. This study aims to determine the best maltodextrin concentration against the physicochemical and organoleptic properties of tempoyak powder. This research was carried used a completely randomized design (CRD) with 6 treatment levels of maltodextrin concentrations which are 0, 5, 10, 15, 20 and 25% respectively, each treatment was repeated 3 times. Tempoyak powder was taken image using a scanning electron microscope (SEM) with JEOL JSM 6510 LA model. The results showed that the concentration of maltodextrin had a significant effect on yield, moisture content, color, total dissolved solids, pH, color organoleptic test, aroma and overall acceptance. The best maltodesktrin concentration in tempoyak powder is a concentration of 20% with a score of 4.16 (yellow) color, aroma 4.28 (typical tempoyak), taste 4.08 (sour) and an overall rating of 3.52 (somewhat like) which results in yield value 38.24%, moisture content 12.5781%, L value 43.61, oHue value 72.96 with a description of the color yellow red, total dissolved solids 67.67oBrix and pH 5.28. 
MINUMAN FUNGSIONAL SERBUK INSTAN KAYA ANTIOKSIDAN DARI BAHAN NABATI Govinda Anggita Fortin; Khusnul Khotimah Putri Asnia; Amoria Suci Ramadhani; Maherawati Maherawati
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.8977

Abstract

Functional drinks are known as potential products to be developed. Consuming functional drinks regularly can maintain a healthy body. The purpose of this narrative review is to find out various kinds of vegetable ingredients that can be used for instant powder functional drinks that have antioxidants. Antioxidants are molecules that can slow down or prevent the oxidation process of other molecules. The method of compiling this narrative review is literature search through online media. The process of making functional drinks by means of co-crystallization, foam mat drying, freeze drying and direct heating. In conclusion, the highest antioxidant drinks are as much as 40.02% from seaweed extract and as much as 40.25% for dragon fruit extract. Apart from that, their antioxidant activity is also diverse, such as instant powder functional drinks from curcuma and turmeric.
Prediction of bioactive compounds of Cabe Jamu (Piper retrofractum) Sebagai Senyawa as Anti Diabetic Agent Cahyo Indarto; Supriyanto Supriyanto
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.12317

Abstract

Diabetes mellitus is a metabolic disorder disease which is the fourth leading cause of death in Indonesia. The number of people with diabetes in Indonesia shows an increase from year to year, in 2007 people with diabetes reached 14.7% of the population and it is predicted that in 2030 the number of people with diabetes in Indonesia will reach 21.3 million people. Globally, Indonesia ranks fourth in the number of diabetics after India, China and the United States. Herbal medicines from spices have the opportunity to be developed into antidiabetic agents, with considerations of safety, minimal side effects and cheap. Several types of spices have been reported to be used as antidiabetic agents. Cabe jamu, one of the famous spices in Madura, has been reported to have many health benefits. This study will identify the active compounds in cabe jamu that have the ability as antidiabetics by using a molecular docking approach. The results of the study found that cabe jamu has 22 active compounds that have the potential as herbal medicines. Of the 22 active compounds, 10 of them were successfully docked with diabetes aldose reductase protein. The results of this study indicate that the active compounds contained in cabe jamu have the ability as an antidiabetic agent. Based on the strength of the hidrogen bond, and the absence of toxic potential, 3 active compounds from cabe jamu that have strong antidiabetic abilities and no toxic potential were obtained, namely piperine, retrofractamide C, and guineensine.
MIKROENKAPSULASI PIGMEN BETA-KAROTEN DENGAN METODE FOAM MAT DRYING MENGGUNAKAN GELATIN TULANG IKAN KAKAP MERAH SEBAGAI BAHAN PENYALUT Mei Linda Nikma Nur Ulumi; Dwi Syanti Wirandhani; Reza Fadilah Ardhani; Cathrine Olivia Andhani; Desiana Nuriza Putri
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.11689

Abstract

Carrots (Daucus carota L.) are vegetables of the Apiaceae family that contain carotenoids, flavonoids, polyacetylenes, vitamins, and antioxidants. One of the carotenoid derivative compounds is beta-carotene. However, neither carotenoids nor their derivatives are stable on oxidation and easily degraded when exposed to light, oxygen, acids, and heat during food processing and storage. Microencapsulation with foam-mat drying method is an alternative to maintain the stability of beta carotene pigments. The research aimed to study the effects of the red-snapper bone gelatin and maltodextrin ratios on characteristics of the encapsulated β-carotene. This research is used as a reference for literature regarding the development of halal gelatin and its application as a coating material for pigment microencapsulation. This research used a randomized block design with one factor, the ratios of gelatin and maltodextrin were GM 1 (1:1); GM 2 (1:1.5), GM 3 (1:2), and GM 4 (1:2.5). The results of the research showed that the ratio factors of gelatin and maltodextrin had a real impact on yield, water content, total carotenoids, surface carotenoids, solubility, encapsulation efficiency, rehydration ratio, bulk density, color intensity, and morphological observation using an optical microscope. The results showed the best treatment resulted in the ratio of the GM 1 (1:1) with the yield of 9.84 percent, the water content of 8.8 percent, total carotenoids of 203.85 mg/g, surface carotenoids of 2.01 mg/g, the solubility of 63.67percent, encapsulation efficiency of 99.15 percent the rehydration ratio of 259.70 percent, the bulk density of 0.3532 g/m, and color intensity (L: 46.6; a+: 28.1 and b+: 19.2). Red snapper bone has the potential to be used as a source of gelatin which has high encapsulation efficiency.
ANALISIS MODEL SISTEM ANTRIAN PADA PELAYANAN RESTORAN KOBER MIE SETAN JEMBER Bambang Herry Purnomo; Yuli Wibowo; Geby Yogita Aditya
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10452

Abstract

Kober Mie Setan is the restaurant that so famous in various circles from students to the general public range because it has its characteristics that can make people feel curious and want to visit to try the product. Kober Mie Setan Jember Restaurant getting more crowded thus giving an impact on the length of the existing queue. To overcome the problems that occur in a queue, then there is a  need for analysis to identify and measure a queue, and optimization is needed to a queue that is less than optimal in service. The purpose of this research was to determine and analyze the queuing system model applied in Kober Mie Setan Jember Restaurant and formulate recommendations for queuing system improvements that can reduce queue length and minimize queuing costs. The method used is a calculation with queuing theory and simulation using ARENA. The data used are the arrival time data, server service time, and queue costs. The results show that the queuing system model in Kober Mie Setan Jember Restaurant in the current condition is Single Channel Multi-Phase. The number of facilities at the cashier is 1 facility with 2 employees and the kitchen facility is 1 facility with 6 employees. Queue discipline used is FIFO (First In First Out). The level of the arrival of customers with Poisson distribution and customer service time with Exponential distribution. Based on the results of several improvement scenarios, the most optimal scenario is by adding 1 cashier facility and 1 kitchen employee. Recommended queue models suitable for cashier facilities are (M/M /2); (FIFO/∞/∞) and kitchen facilities are (M/M/1); (FIFO /∞/∞), with a Multi Channel-Multi Phase queuing system. Costs incurred for the addition of facilities based on selected scenarios are Rp249,833,- per hour which is the most minimal cost.
ANALISIS MUTU FISIK DAN KIMIA CABE JAWA (Piper retrofractum Vahl.) DENGAN METODE PENGERINGAN KABINET DAN PENJEMURAN MATAHARI Asa Fauzan Muhammad; Rofandi Hartanto; Bara Yudhistira; Adhitya Pitara Sanjaya
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10407

Abstract

Cabe jawa is an Indonesian agricultural commodity that has been used by the community for consumtion and has many health benefits for the body. Cabe jawa contain alkaloid compounds such as piperonyl butylamine, silvatine, guinea imine, piperonylamine, filfiline, sitosterol and methylphenidate with the indentity component is piperine.  The purpose of this  study  was to determine the effect of drying methods which are sun drying, cabinet drying at  temperature set for 40oC., 50oC., 60oC. on  physical quality (moisture content, ash content, color, volume and weight loss) and chemistry (piperine content) of cabe jawa and  to know  the difference in physical and chemical  parameter between these drying mehods.  This study used a completely randomized design (CRD), analyzed using the One Way ANOVA method with a significance level of 0,05. There is a significant difference in the quality parameter of piperine and redness, while there are no significant differences in the parameters of water content, ash content, volume loss and weight loss. The highest piperine content was in the sun drying method with a value of 2.86 and cabinet dryer 60oC with a value of 2.25; the highest redness was in the cabinet dryer method 40oC with a value of 11.77; The highest drying efficiency is in the 60oC cabinet dryer drying method with an efficiency value of 10.71%; the value of the moisture content obtained is in the range of 9-11%; the value of ash content is in the range 5.1 - 5.4%; the value of volume loss is in the range of 70% - 75% and the weight loss is in the range of 59% - 63%. The best drying method for Cabe jawa is cabinet dryer method at 60oC for 25 hours.
ANALISIS FISIK, KIMIA DAN SENSORIS TEH BUNGA KRISAN PUTIH (Chrysanthemum morifolium Ramat.) DENGAN PENGERINGAN KABINET Rofandi Hartanto; Skolastika RF Fitri; Kawiji Kawiji; Sigit Prabawa; Bambang Sigit; Bara Yudhistira
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10531

Abstract

White chrysanthemum (Chrysanthemum morifolium Ramat.) is widely used in medicine, popular drinks and as a functional food. White chrysanthemums are often used as health care products because they contain functional compounds such as phenolic compounds and antioxidant activity. Chrysanthemum is well known in Indonesia, but it has not been utilized optimally in daily life as functional food. This research is done in order to determine the effect of drying using cabinet dryer at temperatures of 40°C, 50°C, and 60°C on physical characteristics such as color and shrinkage, chemical characteristics such as moisture content, total phenol, antioxidant activity and water activity, and sensory characteristics such as color, aroma, taste, after taste and overall as well as the amount of heat required for the drying process. This research is conducted using completely randomized design. The results show that cabinet dryer at 60°C is the best drying method. Characteristics in white chrysanthemum tea are ∆E value is 39,51; long shrinkage value is 23,65%, width shrinkage is 28,46%; water content value is 6,81%; total phenol value is 15,99%; antioxidant activity value is 87,52%; water activity value is 0,25; with color 3,93 (like), aroma 3,30 (neutral), taste 3,03 (neutral), after taste 3,33(neutral) and overall 3,23 (neutral). The heat of drying at 60°C is 2.147,295kJ.

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