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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 17 Documents
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Search results for , issue "Vol 16, No 2 (2022)" : 17 Documents clear
Peningkatan umur simpan kolang-kaling dengan larutan ekstrak kayu manis (Cinnamomum burmannii) dan ekstrak cengkeh (Syzygium aromaticum) sebagai bahan pengawet alami Otik Nawansih; Haidar Bani Abdillah; Novita Herdiana; Diki Danar Tri Winanti
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.10776

Abstract

Kolang-kaling is a half-ripe palm fruit. Its vitamins and minerals were efficacious in maintaining health. Kolang-kaling damage was characterized by a change in color to brown and a change in texture. Ingredients to maintain the quality for example cinnamon and clove extract. The purpose of this study was to determine the best concentration of cinnamon extract (0.3 %, 0.4 %, 0.5 %) and clove extract (0.4 %, 0.6 %, 0.8 %) as natural preservatives to the shelf life of kolang-kaling with optimal sensory properties. Kolang-kaling in syrup was stored at room temperature and observed the shelf life using conventional methods on days 0, 7, 14, 21, 28 and 35. Observed parameters include shelf life, pH, moisture content, protein, fat, degree of syrup brix, fierce levels, total plate numbers, and hedonic tests. Data analysis uses descriptive methods. The results showed that kolang-kaling in syrup with a concentration of 0.5 % cinnamon and 0.4 % cloves was preferred by hedonic panelists with a score of 3.05. The results of the total plate number test show the results of 3.1 x 104 colonies/gr, which means that it has not been able to meet the provisions of the Total Plate Number of SNI 01-4472-1998.
Kajian suhu ekstraksi panas dan konsentrasi bunga telang kering terhadap karakteristik fisikokimia dan organoleptik pudding Tri Rahayuningsih; Marina Revitriani; Endang Noerhartati
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.11046

Abstract

Pudding is well known as nutritious food and popular for all ages of consumers. One of determinant factors of consumer acceptance is food color, particularly in using natural colorants. Colored pudding was more attractive than colorless, especially by using natural dyes. Blue is one of the colors that attracting consumers. It can be extracted from dried butterfly pea flower (telang in Indonesian). The hot method extraction was the simplest natural dye extraction for household-scale industries. This study was aimed to determine the affected of the hot extraction temperature and the concentration of dried telang flower on the quality of pudding. The observed parameters were total anthocyanin content and color properties in terms of L*a*b. Sensory testing was used to evaluate color, taste, aroma, and texture preferences. The result showed that the interaction of the the treatments had a significant impact on the anthocyanin content, b* value, and panelists’ preference for color. The dried telang concentration affected brightness value (L*) and a* value. The concentration of telang flowers increased, resulting in a reduction in L* value. Also, a* value was affected by heat extraction temperature. Friedman’s test result showed that the treatments only had a significant effect on the panelists' preference for color. The panelists have very liked the color of pudding with heat extraction temperature 800C and concentration of dried telang flower 0.10%. The color was greenish-blue. This study recommend that dried telang flower can potentially as a pudding natural color.
Biosintesis nanopartikel perak (AgNP) menggunakan Bacillus firmus E65 dan aktivitasnya terhadap mikroba patogen Yadi Suryadi; Dwi Ningsih Susilowati; I Made - Samudra
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.10785

Abstract

Silver (Ag) in ionic form is toxic to microbial cells, but is environmentally friendly and safe for humans. This study aims to synthesize silver nanoparticles (AgNP) using Gram-positive bacterial isolate (B. firmus E65) as a bioreductor and to test its activity as an antimicrobial against Eschericia coli, Xanthomonas oryzae pv. oryzae (Xoo) and the fungus Colletotrichum gloeosporioides under in-vitro assays. AgNP was obtained by adding bacterial culture supernatant B. firmus E-65 to 5mM AgNO3 solution. The formation of AgNP was observed by changing the color of the solution after incubation at 37 °C for 72 hours. The UV-Vis spectrophotometer measurement to AgNP solution showed a maximum wavelength of 425 nm. The particle size of AgNP was 252.1 nm with intensity of 98.90 %. The result of bioassay against E. coli showed the greatest inhibition at 50 % AgNP (degree of inhibition (DI) =96.15 %), followed by 25 % AgNP (DI=76.92 %), and 12.5 % AgNP (DI=53.84 %). The bioassay against Xoo showed the greatest degree of inhibition was at AgNP 50 % (DI=92.85 %), followed by 25 % AgNP  and 12.5 % AgNP (DI=85.71 %). Meanwhile bioassay against C.gloeosporioides, the greatest inhibition  was observed at 25 % AgNP (DI=94.35 %), followed by 50 % AgNP (DI=91.9 %).
Pengaruh waktu ekstraksi menggunakan ultrasonic assisted extraction terhadap antosianin jantung pisang (Musa spp) Dianasri Widyapuri; Ike Sitoresmi Mulyo Purbowati; Condro Wibowo
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12559

Abstract

Banana blossom is a source of anthocyanin that is potentially utilized as natural dyes in the food industry. Anthocyanin from banana blossom can be extracted using Ultrasonic Assisted Extraction (UAE) and maceration method. Extraction using ultrasonic causes cavitation effect thereby provide an efficiency of extraction time if compared with maceration method. This study aimed to determine the effect of the duration of sonication treatment on total anthocyanin in banana blossom extract. Experimental design applied in this research is randomized block design with five treatments: maceration for 24 hours, sonication: 5 minutes, 10 minutes, 15 minutes and 20 minutes. Sonication was carried out at 40 kHz. Parameters determined were anthocyanin content, color (L*, a*, b*), morphological structure and total soluble solid. The results showed that sonication time did not significantly affect the total anthocyanin of banana blossom extract. Total anthocyanin of banana blossom extract with sonication time treatment ranged from 86.32 mg/L to 87.31 mg/L. The selected treatment for banana blossom extraction using UAE was 5 minutes sonication. This treatment resulted in a total anthocyanin concentration of 87.31 mg/L, which has comparable to the 24 hours maceration method. The color parameter (L*, a*, b*) and total soluble solid of the banana blossom extract with 5 minutes sonication was 28.67, 12.54, 17.92 and 8.32 %Brix, respectively. Meanwhile, the morphological structure showed formation of pores on the surface of banana blossom cells.
Analisis mikrobiologi dan organoleptik mi basah hasil formulasi dengan penggunaan ekstrak bunga telang (Clitoria ternatea L.) sebagai pengawet alami dan antioksidan Nurul Esti Handayani; Ika Dyah Kumalasari
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12557

Abstract

Clitoria ternatea is a promisiing material to as one of natural preservatives because it contains tannin compounds, carbohydrates, saponins, anthocyanins, flavonoids that has function as antibacterial and antioxidants. This study aims to determine the organoleptic and microbiological properties of wet noodle of Clitoria ternatea extract with various concentrations. This study used a completely randomized design (CRD) consisting of 4 formulations P1 (without extract), P2 (12,5 ml), P3 (25 ml), and P4 (37,5 ml). All formulations were carried out by organoleptic analysis with parameters of color, aroma, taste, hardness, stickiness, elasticity, and overall, then wet noodles with storage treatment of 0 hours, 12 hours, and 24 hours were subjected to microbiological tests. Wet noodles with the most preferred formulation at 0 hours, 12 hours, and 24 hours storage were subjected to chemical analysis tests. Wet noodles with data were analyzed by Analysis of Variance (ANOVA). If there is a significant difference between the treatments, it is continued with Duncan's test. The results showed that wet noodles with highest hedonic score ranged between 3.14-3.80 at 1-5 scale for color, aroma, taste, stickiness, elasticity, and texture was made using 25 ml butterfly pea extract indicated its preferability. This wet noodles proximate content also change during storage correlated to microbiological characteristics. The higher butterfly pea extract concentration, the higher bacteria growth inhbition capacity. Addition of butterfly pea extract had 63.07 % antioxidant activity. The result indicated that butterfly pea extract addition to wet noodles was preferable increased noodles shelf life while inhibited bacteria and fungi growth better than control, thus had potential as natural preservative for wet noodles
Rendemen dan kualitas minyak nilam (Pogostemon cablin Benth.) dari Kalimantan Timur serta analisis tekno-ekonominya Nur Amaliah; Krishna Purnawan Candra; Viky Bayu Parytha; Arif Kurniawan; Tazri Amrullah; Bernatal Saragih; Hudaida Syahrumsyah; Yuliani Yuliani
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12421

Abstract

This study aimed to determine the patchouli oil (PO) business in the province of East Kalimantan based on data on the yield and quality of PO produced from several PO production centers in East Kalimantan. Bangun Rejo Village in Kutai Kartanegara Regency, Sepaku I Village and Argo Mulyo Village in Penajam Paser Utara Regency were selected as samples in this study. PO extraction from plant samples from each village was carried out using a laboratory-scale wet distillation method (3 kg leaves, branches) per batch. Each batch was carried out with six replications using different samples. The sample of PO produced by farmers was used as a control. The results showed that the yield of PO from the three villages reached 1.25-1.76%, while the quality of the oil showed an acid number of 2.407-4.747%, ester number 11.843-16.768%, PO content 33.670-43.693%, iron content 1.096-8.538 mg/kg, density 0.614-0.822 g/cm3, refractive index 1.509 nD20 and light-yellow to yellow. PO produced by farmers has an acid number of 6.311-11.920%, ester number 16.269-19.822%, ethanol solubility 1:5-1:9, patchouli alcohol content 31.96-40.89%, iron content 0.460-1.105 mg/kg, density 0.946-1,509 g/cm3, refractive index 1.508-1.510 nD20 and yellow to dark yellow in colour. Techno-economic analysis (using laboratory-scale extraction yield data) shows that PO refining business in the two villages is feasible to be carried out with B/C values of 3.62 and 6.37 for Sepaku I Village and Bangun Rejo Village. Still, it is not feasible for Argo Mulyo (B/C value of 0.842)
Analisis teknoekonomi usaha pengolahan limbah cair organik menggunakan black soldier fly (Hermetia illucens) Dwi Setiawan; Aditia Ginantaka; Miftahudin Miftahudin
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.11403

Abstract

Liquid waste could not treated by primary treatment only, secondary or tertiary treatment is needed. However, this process has a high cost, so alternative processes are required. Black soldier fly (BSF) is an alternative treatment for a low-cost. In addition, waste treatment with BSF also produce animal food from the larvae produced and compost from processing residue. This processing product has a good economical value. However, a business project should be conducted a feasibility analysis to find out if the business is possible. Feasibility analysis is based on financial analysis of investment criteria: Net Present Value (NPV), Net Benefit Cost per ratio (Net B/C), Internal Rate of Return (IRR) and Payback Period (PP). The result is NPV Rp141,626142; Net B/C 1.15; IRR 17.6 % and PP 3.95 years. Based on that financial criteria, the organic waste processing into animal feed and fertilizers using BSF is possible. Sensitivity analysis shows that decreasing revenue over 8.04% could make this business unfeasible. The increasing of main material cost for almost 59% could keep this business feasible.
Analisis penggunaan bubuk asap cair tempurung kelapa sebagai bahan pengawet Abdul Mukhlis Ritonga; Riana Listanti; Tesa Indah Kurniasih
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12369

Abstract

Technological developments in the food preservation process are increasingly advanced, including the use of coconut shell smoke into liquid smoke which is used as a natural food preservative. The use of liquid smoke as a preservative in powder form is more efficient in the process of preserving food products. One of the preserved food ingredients is beef. The purpose of this study was to determine the manufacturing process and characteristics of smoked powder and to analyze the effect of using smoked powder on the quality of beef. This research was compiled based on a completely randomized design (CRD), making powdered liquid smoke with 4 variations consisting of 2 factors, namely maltodextrin (25 and 50 grams) and chitosan (25 and 50 grams) with 3 replications. Research data were analyzed using the ANOVA test, Kruskal-Wallis test, and Mann-Whitney test. Variables measured: characteristics of liquid smoke powder (weight, pH, total acid, moisture content, and color), Total Plate Count (TPC) on the beef and beef organoleptic test (color, smell, and texture). The results showed that from the characteristics of the liquid smoke powder, a good variation of powder was found, namely variation 1, with a ratio of 50:25 grams of encapsulation usage. The results of the total bacteria count (TPC) showed that with the addition of smoked powder variation 1 (50:25), the growth of bacteria in beef was two times slower than without the addition of smoked powder. The results of organoleptic test of beef with the addition of smoked powder are redder in color, the texture is harder and the smell is less pungent than without the addition of smoked powder, the color is pale red, the texture is soft and the smell is pungent.
Teknik Ekstraksi dan Nanoenkapsulasi Komponen Bioaktif Buah Malaka: Tinjauan Literatur Nida El Husna; Erliza Noor; Farah Fahma; Titi Candra Sunarti
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12433

Abstract

The bioactive components of malacca (Emblica officinalis), which consist of phenolic, alkaloids, phytosterols, organic acids, and vitamins, are valuable for human health. The yield and quality of the bioactive components in the extract highly depend on the extraction technique, so it is essential to know the development of research on extraction techniques of the bioactive components of malacca fruit. In addition, the bioactive components in the extract have limitations in their application due to their stability, solubility, absorption, and bioavailability properties. Currently, nanoencapsulation technology has been applied to extracts of bioactive components to improve their properties. This review aims to provide comprehensive information about extraction techniques to obtain bioactive components of malacca fruit and presents the technique and purpose of the nanoencapsulation of malacca fruit extract. In addition to conventional techniques, several modern extraction techniques such as microwave-assisted extraction (MAE), ultrasound (UAE), pulsed electric field (PEF), and supercritical fluid (SFE) have been used to extract bioactive components of malacca fruit. Modern extraction techniques can produce extracts of bioactive components with higher yields than conventional techniques. The application of nanoencapsulation technology to malacca fruit extract consists of nanoliposomes and nanoparticles can increase permeability, antioxidant activity, antidiabetic and anti-inflammatory properties of malacca fruit extract.
Pengukuran kinerja green manufacturing pada industri tahu sumedang untuk meningkatkan kinerja terhadap lingkungan menggunakan GSCOR dan LCA Totok Pujianto; Anas Bunyamin; Salma Wafiyyah
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.10831

Abstract

The application of an environmentally sound industry is one of the environmental conservation issues and a global issue in the industry. The application of an environmentally sound industry can be implemented in the Green Manufacturing system. The tofu industry in the production process uses a high volume of water, resulting in a high volume of liquid waste, which can pollute the environment. The problem with the Sari Kedelai industry is that there has not been a performance measurement on the environment and an analysis of the resulting impact. This study aims to measure the performance of Green Manufacturing with the GSCOR (Green Supply Chain Operations Reference) and LCA (Life Cycle Assessment) methods as well as formulate suggestions for improvements to the Sari Kedele industry in the context of implementing Green Manufacturing. The results of performance measurement using the GSCOR method in the Sari Kedele industry has a value of 79.78 which was included in the good category. Environmental impact analysis is assessed with a focus on GHG emissions (Greenhouse Gases) that uses LCA with an ISO 14040 approach resulting in a GHG emission value of CO2-eq/kg tofu of 3.7107. 

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