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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 24 Documents
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Search results for , issue "Vol 15, No 4 (2021)" : 24 Documents clear
REVIEW: FORMULASI TABLET EFFERVESCENT BERBAHAN DASAR ALAMI Ayu Aprilia; Nur Imam Satria; Ade Dwi Setyarini; 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.v15i4.9031

Abstract

Natural ingredients are the people's choice and are a healthy lifestyle in consuming food. One of the servings of functional drinks from natural ingredients is by effervescent tablets. The most natural ingredients used as the main ingredients of effervescent tablets are fruits, rhizomes, rind, leaves, and seeds. The most active compounds found in effervescent tablets from natural ingredients are antioxidant compounds (phenolic, flavonoids, tannins, saponins, and anthocyanins), vitamins (A, B1, B2, C, and D), and minerals (potassium, sodium, iron, and magnesium). The method most widely used to produce effervescent tablets is the wet granulation method. Other methods used are the dry granulation method and direct compression. The formulation of effervescent tablets consists of acid, base, binder, lubricant, filler, and sweetener components. The most widely used formulations of natural effervescent tablets are citric acid, sodium bicarbonate as a base, polyvinyl polydone (PVP) as a binder, PEG 6000 as a lubricant, lactose as a filler, and aspartic acid as a sweetener. The production of effervescent tablets from natural ingredients is the development of ways to consume functional drinks that are more practical and beneficial to health.
PENERAPAN QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KINERJA INDUSTRI AMPLANG BERDASARKAN KEPUASAN PELANGGAN Nina Hairiyah; Mariatul Kiptiah; Bella Krestinawiyati Fituwana
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.v15i4.10744

Abstract

Tanah Laut Regency, which is the center of tourism in South Kalimantan, has one of the superior products that are commonly used as souvenirs, namely amplang products. Currently, the competition for amplang products is getting stronger with the increasing number of amplang industries in Tanah Laut Regency, so a study is needed so that the Melati Group Amplang Industry can survive and compete. This study aims to determine what attributes affect the buyer's decision to buy amplang products, measure the level of satisfaction and consumer interests and identify strategic planning for improving the quality performance of amplang products using the Quality Function Deployment (QFD) method. This research was conducted in Takisung District, Tanah Laut Regency, using descriptive methods and a survey approach. The data collection technique was done by interviewing the VOC (Voice of Customer) through questionnaires and literature study. The data in this study were analyzed using the Quality Function Deployment (QFD). Based on the results of research conducted using the QFD method, there are 15 product attributes desired by consumers and translated into 8 technical responses in the House of Quality (HOQ). The level of customer importance to UD Kelompok Melati amplang product with the greatest value was the completeness of the packaging information attribute (4.40) and the importance level with the smallest value was the appropriate color attribute (3.67). The highest level of customer satisfaction with Amplang products is the price attribute that matches the quality (4.23), and the smallest level of satisfaction is the appropriate color attribute (3.60). Meanwhile, steps to improve the quality performance of amplang products, get priority attributes and technical response performed by SMEs (maintaining a distinctive and strong spice formula, selecting the quality of mackerel fish, speed of customer response, employee coterbuatordination and appropriate product selling prices). 
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) SEBAGAI BAHAN PENSTABIL TERHADAP KARAKTERISTIK FISIK DAN HASIL UJI SENSORI ES KRIM Rita Purwasih; Enceng Sobari; Qurrota ‘Ayun Nurhasanah
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.v15i4.9313

Abstract

The purposes of the research are to determine the physical characteristics (overrun, emulsion stability and melting power) in ice cream, learn the effect of adding seaweed flour to the results of sensory test (hedonic test and descriptive test) on ice cream and know the best treatment for ice cream with the addition of seaweed flour. The design of the analysis used is completely randomized design (CRD) with addition of seaweed flour 0%; 0,2%; 0,4%; 0,6% and 0,8%. Data processing used the One Way ANOVA method, and­­ Duncan Multiple Range Test (DMRT) method at a significant level of 5% (P ≤ 0,05). Based on the results of the analysis of the physical characteristics of ice cream that have been in accordance with the SNI, the melting power is found in treatments R1, R2, R3 and R4. Overrun values that are in accordance with SNI are treatment R0 and R1, with the highest emulsion stability found in treatment R0. The addition of seaweed flour to ice cream did not have a significant effect (P 0.05) on the hedonic test and descriptive test with texture, odor and flavor on ice cream.  The overall best treatment based on the level of preference for the panelists was the R1 treatment with the addition of 0.2% seaweed flour.
PHYSICOCHEMICAL AND FATTY ACID PROFILE OF FISH OIL FROM RED SNAPPER HEADS (LUTJANUS MALABARICUS) REFINED FROM VARIOUS NAOH CONCENTRATIONS Desiana Nuriza Putri; Hanif Alamudin Alamudin Manshur; Teguh Setyawan; Noor Harini
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.v15i4.11098

Abstract

The red snapper fillet industry only uses 40–50% of its fish meat; the rest becomes waste. Red snapper fillet waste can be used as raw material for fish oil rich in Polyunsaturated Fatty Acid through the extraction process. Extracted fish oil quality can be improved through a neutralization process. This research aims to determine the degree of Baume NaOH that can produce fish oil with the best physicochemical properties. This study used a simple completely randomized design with three replications. The results showed that the difference in the degree of Baume NaOH significantly affected all characteristics of fish oil except yield and density. The neutralization process with the addition of NaOH 16°Be effectively improves the quality of fish oil and can maintain the unsaturated fatty acid content of fish oil. Neutralized fish oil has the characteristics of an acid number of 2.67 mg KOH/g, a peroxide value of 0.79 meq/kg, a p-anisidin number of 1.34 meq/kg, and a total oxidation number of 2.90 meq/kg. Identification of fatty acids and heavy metal contamination in fish oil before and after neutralization showed that the dominant fatty acid in fish oil was in the form of saturated fatty acids (50.58-67.51%) and heavy metal contamination in the form of arsenic 3.61-4.07 ppm.
PERANCANGAN ULANG TATA LETAK FASILITAS PRODUKSI DENGAN METODE GRAFIK DAN METODE CRAFT DI UD. PRIMADONA nita kuswardhani; Bertung Suryadharma
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.v15i4.9535

Abstract

UD. Primadona is a company that sells typical Jember snacks. At the moment, the condition of the facility layout of UD. Primadona faced many problems. One of them is a distinctive design that there is a long flow of material transfer. Transferring materials from the cutting department to the packaging department must go through the production department passed (backtrack). This flow can lead to a big total displacement moment, allowing an increase in material handling costs and indirectly increasing production costs. So, it is necessary to make or change the layout to be more effective and efficient. This study aimed to design using two methods, the CRAFT method and the Graph method. The results showed that alternative graphic method 2 was the best solution based on Material Handling Cost (OMH). This method has less displacement moment per day, and total OMH than the existing design, 89 meters per day and Rp. 7,039.90 respectively. 
TABLET ANTIMIKROBA UNTUK APLIKASI KEMASAN AKTIF Hurun Iin; Sugiarto Sugiarto; Farah Fahma
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.v15i4.9311

Abstract

Antimicrobial active packaging is designed to extend the shelf life of packaged products by adding antimicrobial agents to the packaging system. Trend of green consumerism has led to an increasing demand for the use of natural antimicrobial agents for food packaging applications. The natural antimicrobial agents that are the focus of current research are essential oils, however, the application of essential oils directly to packaging materials can affect mechanical characteristics such as a decrease in the tensile strength of the packaging materials. One of the innovations to solve this weakness is the application of an antimicrobial agent with a carrier material in the form of sachets, pads and tablets. The principle of the antimicrobial active packaging is the adsorption of active compounds on the carrier material and allows the slow release of active antimicrobial compounds in the packaging system. Furthermore, challenges in the food sector related to packaging waste have prompted research on biodegradable materials, such as the use of starch and cellulose as carrier materials. This paper examines the development of antimicrobial packaging with essential oil active agents using several types of carrier materials, how to produce these packages with several types of materials, and the advantages and disadvantages of selecting the materials used.
HIGH VALUED LIMONENE IN ESSENTIAL OIL EXTRACT FROM LIME PEEL WASTE FOR PARFUM INDUSTRY Rosdanelli Hasibuan; Rita Sundari; Elisabeth Gultom; Rini Anggraini; Juliza Hidayati
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.v15i4.10098

Abstract

Limonene in essential oils is highly valuable attracts great interest of consumers due to its specific fragrance. It is not surprising that many big perfume industries are looking for high purified limonene found in essential oils of certain fruits and flowers. This study investigates the extraction process of essential oil from lime peel waste. This study has used two extraction methods, i.e.  maceration method and Soxhlet technique. Two types of organic solvent applied, i.e. hexane and ethanol. This work studies the effect of extraction time, type of organic solvent, and extraction method on yield of extraction. Characterization studies as FTIR (Fourier Transform Infra Red) Spectroscopy related to type of chemical bonding of limonene in essential oil and GC-MS (Gas Chromatography – Mass Spectrometry) related to limonene fragmentation have also investigated. 
ANALISIS POTENSI KEBERLANJUTAN INDUSTRI PENYAMAK KULIT DENGAN STRUKTUR MODAL PINJAMAN SISTEM BUNGA Aceng Kurniawan; Sukardi Sukardi; Nastiti Siswi Indrasti; Ono Suparno
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.v15i4.9308

Abstract

Permasalahan kesulitan keuangan yang bisa menyebabkan kebangkrutan terjadi pada industri penyamak kulit  di Sukaregang-Garut.  Kondisi ini terlihat dari menurunnya jumlah industri penyamak kulit.  Disisi lain jumlah industri penyamak kulit yang menggunakan fasilitas pinjamann dengan sistem bunga jumlahnya semakin meningkat. Penelitian ini bertujuan untuk menganalisis potensi keberlanjutan industri penyamak kulit dengan struktur modal pinjaman sistem bunga.   Penelitian ini menggunakan metode wawancara dan data yang diperoleh dianalisis dengan menggunakan analisis  kebangkrutan Altman Z-Score . Rasio Modal Kerja Terhadap Total Asset (X1), Rasio Laba di Tahan Terhadap Total Asset(X2), Rasio Laba Terhadap Total Asset (X3) dan Rasio Equitas Terhadap Hutang (X4) semakin menurun dengan semakin meningkatnya struktur modal pinjaman sistem bunga. Jumlah pinjaman dengan sistem bunga tidak mempengaruhi nilai Rasio pendapatan terhadap total asset (X5).  Rasio Pinjaman di atas 50 peresen pada industri penyamak kulit akan menurunkan potensi keberlanjutan usaha atau menaikan potensi kebangkrutan
THE USE OF PRODUCTIVITY GAIN SHARING MODEL IN INCREASING PRODUCTIVITY OF MSMEs HERBAL PRODUCTS DURING THE COVID-19 PANDEMIC ERA TO ACHIEVE SUSTAINABLE DEVELOPMENT GOALS (SDGs) IN INDONESIA Dyah Lintang Trenggonowati; Kulsum Kulsum; Asep Ridwan; Sirajuddin Sirajuddin
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.v15i4.11237

Abstract

During the COVID-19 pandemic, industrial product exports rose by 41%, driven by herbal products. Micro, small, and medium-sized enterprises (MSMEs) significantly contribute to the growth in export value. The growth is consistent with the primary objective of MSMEs, which is to promote economic, social, and environmental development. Exports rose due to improved production, which aided in the sustainability of MSMEs producing herbal goods. Increased MSME production results in increased community welfare, an objective of the Sustainable Development Goals (SDGs). However, there is a shortage of research on how to improve the productivity of MSMEs substantially. There is no reference for MSMEs to use the productivity profit-sharing model to monitor, forecast, and assess their productivity level. This research will undertake a more detailed examination of productivity benefit-sharing, examining the role and contribution of productivity to the sustainability of MSMEs in Indonesia's pursuit of the SDGs. The approach used in this research is quantitative. Increased productivity is associated with an increase in total factor productivity (TFP). TFP seeks to deliver products effectively and efficiently via the use of the output-to-input ratio. By and large, productivity gains sharing for MSME herbal goods boosted added value (NT) by 500 percent between 2019 and 2020, or fivefold between 2018 and 2019.
OPTIMIZATION OF MICROWAVE ASSISTED EXTRACTION PROCESS ON OLEORESIN OF KUWENI MANGO PEELS EXTRACTS USING SURFACE RESPONSE METHODOLOGY Abdurrahman Hanif; Asri Widyasanti; Selly Harnesa 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.v15i4.10175

Abstract

Mango peel is a byproduct that is wasted when processing the fruit into certain products. One mango peel utilization is by extracting the oleoresin content in it. Oleoresin is a spice extractive that contains the main components of flavoring in the form of volatile and non-volatile substances. The research objective was to determine the optimum microwave-assisted extraction (MAE) process condition to produce oleoresin yield of the kuweni mango peel using a combination of two variables: the volume of solvent and length of extraction. The optimization method used was the response surface method (RSM) application. The extraction was carried out in two solvents namely n-hexane and 96% food-grade ethanol. The parameters measured in this study were the yield, residual solvent content, and specific gravity. The results showed that the optimum solution for the extraction process using n-hexane solvent had a combination of 7 minutes extraction time and 200 ml of solvent with the mathematical equation Y = 0.04A + 0.69B - 3.09. The optimum solution for the extraction process using ethanol solvent is in a combination of 3 minutes extraction time and 200 ml of solvent with the mathematical equation Y = 0.07A - 0.46B + 3.14. 

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