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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 17 Documents
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Search results for , issue "Vol 16, No 2 (2022)" : 17 Documents clear
Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda Syifa Unawahi; Asri Widyasanti; Souvia Rahimah
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.v16i2.13033

Abstract

Soft drinks are carbonated drinks that are popular among people because providing a refreshing taste when consumed. Attractive colors in soft drinks are the main attraction for consumers. Anthocyanin compounds from telang flowers are one of the natural colors that have no negative effects on the body. The application of anthocyanin compounds in soft drinks that have an acidic pH can also maintain the stability of the anthocyanins of telang flowers. This research was conducted to investigate the potential use of telang flower extract as a natural colorant in soft drinks. The extraction method used was an ultrasonic-assisted extraction method using distilled water with the addition of 0.05 % acetic acid. Extraction conditions  was performed with a ratio of 0.02 (w/v); extraction time 90 minutes; and 65 % amplitude. The results of the study showed that the telang flower extract has the potential as a natural colorant in soft drinks. The addition of telang flower extract to colorless soft drinks could produce a more attractive color, namely blue-purple, with a lightness of L* 16.42; redness color intensity a* 25.77; yellowness color intensity b* -41.59; chroma 48.93; and the pH value 4.8, respectively. At refrigerator temperature storage (4-5 °C), the optimal beverage storage technique indicates a color change that was close to stable.
Produksi gula pereduksi dari kulit kopi robusta dengan metode hidrolisis asam Danu Indra Wardhana; Ahib Assadam; Ara Nugrahayu Nalawati; Retno Murwanti
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.v16i2.10176

Abstract

The high productivity of coffee in Indonesia resulted in abundant coffee husk. Unfortunately, the coffee husk has not been utilized optimally. This research aimed to determine the effect of variations and acid concentration. Two-stages acidic hydrolysis process using two kinds of different chemical reagents i.e sulfuric acid (H2SO4) and hydrochloric acid (HCl) with the variation of concentration such as 10 %, 20 %, and 30 % with temperature of 30 0C and 75 0C for five hours in water bath shaker with the rate agitation 120 rpm. The hydrolysates produced neutralized using NaOH 2N, so that the process of hydrolysis easily. The result showed that in acidic hydrolysis process of coffee husk the reactant HCl generates levels of reducing sugar higher than the reactant H2SO4. In addition, the best treatment was hydrolysis by using reagent HCl 30 % with the levels total sugar, reducing sugar and degree of polymerization are of 20.85 %, 17.28 %, and 1.21.
Front Matter June, Volume 16 No 2 2022 Editorial Board Agrointek
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.v16i2.14800

Abstract

Nilai gizi dan profil asam amino ikan etong (Abalistes stellaris) dan ikan tongkol (Euthynnus affinis) Jatfitri Veda Januarita; Dwi Ishartani; Woro Setiaboma; Dita Kristanti
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.v16i2.12051

Abstract

Fish is one of the animal foods rich in protein, minerals, fatty acids, and essential amino acids. Differenced color muscles (white and red) affect the protein, amino acid profile, and minerals content of fish. The research on etong fish (Abalistes stellaris) and tuna (Euthynnus affinis) in Indonesia is limited in their nutritional value. This study aims to determine the nutritional value, minerals, and amino acid profiles in A. stellaris and E. affinis from Subang, West Java. Samples were obtained from Blanakan, Subang, West Java, which were caught from October to December 2020. The analysis carried out in this study included proximate pH, minerals, and amino acids of fish. The protein, fat, iron, calcium, and zinc contents in E. affinis were higher than A. stellaris. A. stellaris contained  79,64% moisture, 0,95% ash, 18,89% protein, 0,43% fat, 0,25% carbohydrate, 0,72 mg/100 g iron, 1,42 mg/100 g calcium, dan 0,95 mg/100 g zinc. E. affinis contained  77,50% moisture, 0,87% ash, 20,27% protein, 0,96% fat, 0,66% carbohydrate, 1,98 mg/100 g iron, 14,83 mg/100 g calcium, dan 1,11 mg/100 g zinc. The amino acid profile of E. affinis is more complete than A. stellaris, where the methionine, phenylalanine, arginine, histidine, and tyrosine were not detected in A. stellaris. The amino acid content of E. affinis was significantly higher than A. stellaris, except for the amino acids leucine and arginine. This research showed that E. affinis had higher nutritional potential than A. stellaris. So E. affinis has the potential as a good source of protein and minerals.
Recovery air kondensat pada stasiun perebusan untuk menekan oil losses: studi kasus PKS Cot Girek Eti Indarti; Dicky Aulia Zulmi; Zaidiyah Zaidiyah; Zulhadi Zulhadi
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.v16i2.11050

Abstract

This study aims to reuse condensate water from sterilization stations to reduce oil losses; a case study at PKS Unit of PT. Perkebunan Nusantara I Cot Girek, North Aceh. Oil losses, a common problem in most crude palm oil (CPO) production, in the PKS Unit reach 0.71%, exceeding the company's standard of 0.6%. Among the possible oil losses, the sterilization station is concerned in this study due to the high content oil (0.86%) of the condensate water discharged from the station still. Therefore, the addition of a reservoir for condensate water is required to settle the impurities, and then this treated water is reused as diluent water in the oil gutter station. As a result, the overall oil losses in the fat pit reduce from 0.71% to 0.67%. Although the reduction of oil losses is only 0.04%, the cost-benefit of the reservoir addition is worthy 51.2 million rupiahs per month.
Aplikasi metode quality function deployment (QFD) dalam perancangan produk tempoyak Alavia Hardiyanti; Karseno Karseno; Ervina Mela
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.v16i2.12135

Abstract

Tempoyak is a food that made from fermented durian flesh with the addition of salt. In product development, one of the ways to get products that are in accordance with consumer desires is the Quality Function Deployment (QFD) method. QFDis a design method that can be used to meet customer requirements and evaluate product performance. The research objectives areknowing attributes of consumer requirements for tempoyak products, knowing the technical parameters in the manufacture of tempoyak products, and knowing the priority of consumer requirements, the level of importance and technical parameters in designing tempoyak products. The results showed that there were 17 attributes that consumers wanted, namely sweet-sour taste, yellowish white color, tempoyak aroma, price Rp. 50,000 per kilogram, there is a label on the packaging, the primary color of the transparent packaging, the small package size is 250gram, the jar packaging, the inclusion of the composition, useful for maintaining the digestive system, the inclusion of the expiration date, the inclusion of the halal logo, the inclusion of BPOM, the inclusion of the production date, the inclusion of instructions for storage , inclusion of serving suggestions, and cleanliness of the tempoyak production process. The results also show that there are 8 technical parameters, namely the preparation of raw materials, separation of durian flesh from seeds, mixing of durian meat with salt, fermentation, packaging, labeling, BPOM registration, and MUI halal registration. Attributes of consumer requirements that are of high priority are the inclusion of an expiration date, cleanliness of the tempoyak production process, the inclusion of a halal logo, a label on the packaging, and the inclusion of BPOM. Technical parameters that are of high priority in tempoyak development are labeling, preparation of raw materials, packaging, fermentation, and mixing of durian meat with salt.
Pengaruh lama waktu perendaman terhadap arakteristik gelatin ceker ayam Miskiyah Miskiyah; Kirana Sanggrami Sasmitaloka; Agus Budiyanto
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.v16i2.11846

Abstract

Gelatine is a protein derivative that can be obtained from collagen fibres through the extraction process. The soaking duration process will affect to quality of gelatine. Research was conducted to analyzed the effect of soaking time using acid-base combination on the characteristics of chicken feet gelatine. Design used in this study was a randomized block design with six replications. Treatment used was soaking time treatment (2, 4, and 8 hours). The resulting gelatine was analyzed for physicochemical characteristics. Results showed that curing time significantly (P 0.05) on water content, ash content, fat content and pH, but not significantly (P 0.05) on yield, protein content, viscosity, gel strength, time of gel formation and melting time. Gelatine produced with 4 hour soaking time produced the best characteristic of chicken feet gelatine with a yield of 3.51 ± 0.26 %, moisture content of 7.01 ± 1.09 %, ash content of 3.09 ± 0.02 %, fat content of 2.09 ± 0.43 %, protein content 78.40 ± 0.68 %, soluble, viscosity 12.20 ± 0.70 cP, gel strength 56.94 ± 23.75 bloom, pH 6.58 ± 0.03, gelling time 326.67 ± 20.55 seconds and melting time 230.67 ± 163.7 seconds.

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