cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. bangkalan,
Jawa timur
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 16 Documents
 1   2 
Search results for , issue "Vol 16, No 1 (2022)" : 16 Documents clear
Karakteristik kimia milkswit dan krimbrownswit: “inovasi produk olahan berbahan baku palm kernel oil” Rina Ekawati; David Ahmad Fattah; Ayu Paramitha; Ilham Abdillah; Mukhsonatin Fauziyah; pipit Wijayanti
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.12111

Abstract

Palm oil produces crude palm oil and palm kernel oil. Palm kernel oil can be processed into an alternative product for Milkswit and Krimbrownswit. Both processed products contain nutrients that are beneficial for health. In addition, Milkswit and Krimbrownswit can also be used as a form of diversification of processed products from palm oil. This study was aimed to identify the chemical characteristics of Milkswit and Krimbrownswit as processed products derived from palm kernel oil. This research was conducted from November 2020 – to January 2021 (3 months) at the Organic Chemistry Laboratory, Yogyakarta State University. This study was laid out in a non-factorial completely randomized design with different treatments. Milkswit used four treatments, namely: without food flavoring (A), adding food flavoring (B), adding food flavoring and cocoa powder (C), and adding food flavoring, chocolate, and milk powder (D). Krimbrownswit used two treatments, namely: without the addition of chocolate and with the addition of chocolate powder. Milkswit and Krimbrownswit treatment was repeated twice. The result showed that Milkswit products with the addition of food flavors, chocolate, and powdered milk (D) gave water, ash, total protein, and vitamin C content higher than Milkswit without the addition of food flavoring and cocoa powder. The content of vitamin C and total protein in Krimbrownswit with the addition of chocolate powder was 14.7 and 3.3 times higher, respectively than Krimbrownswit without the addition of chocolate powder. Both types of Krimbrownswit have a calorie content that accordance with the standard for the List of Food Ingredients by the Ministry of Health Republic of Indonesia and the water content has accordance with the quality standard of SNI 3541: 2014 for margarine products
ANALISIS RISIKO RANTAI PASOK KOPI GREEN BEAN DENGAN MENGGUNAKAN METODE HOUSE OF RISK (Studi Kasus di PTPN XII Kebun Silosanen) Dinda Paramudita; Ida Bagus Suryaningrat
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11301

Abstract

PTPN XII Silosanen is one of the large state-owned coffee plantations (PBN) in East Java Province. PTPN XII Silosanen in running its business encountered several problems. One of them is the raw material produced is low. This has the potential to cause the production target not to be achieved, so the company is unable to meet consumer demand. These problems will cause losses for the company, so efforts must be made to prevent the occurrence of risks. This study aims to identify risk events and sources of risk, as well as develop treatment strategies to minimize the occurrence of risks. The method used is the House of Risk (HOR) method. The HOR method consists of two phases. HOR phase 1 is used to identify risk events and sources of risk, while HOR phase 2 is used to develop risk management strategies. The results of this study indicate that there are 26 risk events and 28 sources of risk, and 15 strategies for handling risk sources are obtained. Furthermore, 7 priority treatment strategies are obtained to mitigate risk events.
REKAYASA TABLET EFFERVESCENT DARI TOMAT DAN DAUN KELOR DENGAN PERBEDAAN RASIO ASAM DAN BASA Umar Hafidz Asy'ari Hasbullah; Finda Evita Marviana; Alpin Hidayatulloh; Tania Widiastuti
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.12002

Abstract

This study aimed to produce the best formulation in the manufacture of effervescent derived from tomatoes and Moringa leaves with different acid-base ratio treatments. Tomato and Moringa leaves were converted into powdered extracts to be formulated with citric acid, sodium bicarbonate, PVP, mannitol, and aspartame. The ratios of citric acid and sodium bicarbonate as treatments were 3:5, 4:5, and 5:5. The results showed that the formulation with an acid:base ratio (5:5) had the potential to be developed and refined before being commercialized. This formulation was chosen because it has the sensory profile with a sweet, slightly sour and fresh taste profile, the lowest Moringa leaf aroma, the color of the clear solution was slightly green and slightly orange. This formulation was made from a composition of 12.5% tomato extract powder, 7.5% Moringa leaf extract powder, 34% citric acid, 34% sodium bicarbonate, 7.5% mannitol, 3% PVP, and 1.5% aspartame. Tablet was carried out in a room with a temperature of 18℃ with a RH of 45-58%.
Model matematika pengeringan daun bunga kecombrang (etlingera elatior jack) pada pengering rotary skala laboratorium Melvin Emil Simanjuntak; Paini Sri Widyawati
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.10625

Abstract

Ginger torch (Etlingera elatior Jack) is an herbaceous plant that is used as a flavoring, deodorizing, anti-oxidant, and antimicrobial. The fresh ginger torch has a high moisture content so that it can’t be stored for a long time because it will rot quickly. Drying is needed to preserve the ginger torch so that it can last longer. The research was aimed to determine the mathematical model, effective moisture diffusion, and activation energy for drying the leaves of Etlingera elatior Jack on a rotary dryer. The method used in this research was an experiment with three times repeated then followed by data analysis with curve expert 2.3.0 and MS-excel software. This research was performed by using a rotary dryer at temperatures of 60 oC, 70 oC, 80 oC, and 90 oC. The ginger torch was chopped about 1 cm, with a mass of 400 grams for each sample. Measurement of moisture content was carried out every 20 minutes. The results showed that the most suitable drying model was the Rational model with the general form of
KARAKTERISTIK MUTU FISIKOKIMIA DAN ORGANOLEPTIK TEH KULIT KOPI (CASCARA) DENGAN PENAMBAHAN LEMON DAN MADU Murna Muzaifa; Syarifah Rohaya; Hilyati Ainia Sofyan
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11409

Abstract

Cascara is coffee husk that has been dried and drunk like tea through a brewing process. This study aims to improve the taste of cascara tea which is still unfamiliar in Indonesia by adding lemon and honey. The study used lemon extract (L) with different concentrations of 0.5% and 1%. Honey (P) used also varied with concentrations of 5%, 10%, 15%. The analysis carried out on the cascara drink was physicochemical analysis (antioxidant activity, total Vitamin C, pH) and sensory analysis (hedonic test on taste, color and aroma). The results showed that the concentration of lemon extract affected antioxidant activity, Vitamin C, pH, taste and aroma of cascara tea. The higher the concentration of lemon used, the higher the antioxidant activity, vitamin C, and the pH of cascara tea. honey concentration affects the pH value and taste of cascara tea. The higher the concentration of honey used, the lower the pH value of cascara tea but it can increase the panelists' favorites for the taste of cascara tea. Based on the chemical and organoleptic characteristics, the best treatment was obtained by adding 1% lemon and 7.5% honey.
Front Matter March, Volume 16 No 1 2022 Editorial Board Agrointek
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.14799

Abstract

Page 2 of 2 | Total Record : 16

 1   2 

Filter by Year

2022 2022


Reset
Filter By Issues
All Issue Vol 20, No 1 (2026) Vol 19, No 4 (2025) Vol 19, No 3 (2025) Vol 19, No 2 (2025) Vol 19, No 1 (2025) Vol 18, No 4 (2024) Vol 18, No 3 (2024) Vol 18, No 2 (2024) Vol 18, No 1 (2024) Vol 17, No 4 (2023) Vol 17, No 3 (2023) Vol 17, No 2 (2023) Vol 17, No 1 (2023) Vol 16, No 4 (2022) Vol 16, No 3 (2022) Vol 16, No 2 (2022) Vol 16, No 1 (2022) Vol 15, No 4 (2021) Vol 15, No 3 (2021) Vol 15, No 2 (2021) Vol 15, No 1 (2021) Vol 14, No 2 (2020) Vol 14, No 1 (2020) Vol 13, No 2 (2019) Vol 13, No 1 (2019) Vol 12, No 2 (2018) Vol 12, No 1 (2018) Vol 11, No 2 (2017) Vol 11, No 1 (2017) Vol 10, No 2 (2016) Vol 10, No 1 (2016) Vol 9, No 2 (2015) Vol 9, No 1 (2015) Vol 8, No 2 (2014) Vol 8, No 1 (2014) Vol 7, No 2 (2013) Vol 7, No 2: Maret (2013) Vol 7, No 1 (2013) Vol 6, No 2 (2012) Vol 6, No 1 (2012) Vol 5, No 2 (2011) Vol 5, No 1 (2011) Vol 4, No 2 (2010) Vol 4, No 1 (2010) More Issue