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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.
Arjuna Subject : -
Articles 17 Documents
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Search results for , issue "Vol 16, No 3 (2022)" : 17 Documents clear
Pengaruh rasio tepung Garut hasil HMT dan xanthan gum terhadap daya serap air dan cooking loss mi laksa Nuri Arum Anugrahati; Celine Margaretha Yudianto
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13350

Abstract

Laksa noodles are noodles made from rice flour. The texture of laksa noodles is rigid and they have a high cooking loss. Cooking loss of laksa noodles can be minimized by modifying of arrowroot starch with heat moisture treatment (HMT) and by adding of xanthan gum. The objectives of this research were to determine the effect of the ratio of rice flour:HMT arrowroot starch and also the concentration of xanthan gum on water retention and cooking loss of laksa noodles. In this research rice flour substituted with HMT modified arrowroot starch (100: 0, 90:10, 80:20, and 70:30) followed by added xanthan gum (1 %, 1.5 %, and 2 %). The experimental design of this research was a Completely Randomized Design with two factors. The result showed that the substitution of HMT arrowroot starch decreases laksa noodles' water retention on each xanthan gum concentration. The highest water retention was found with rice flour:HMT arrowroot (90:10) and 2 % xanthan gum. All ratios of rice flour:HMT arrowroot and 1-2 % xanthan gum of laksa noodles give lower cooking loss than commercial laksa noodles. Substitution of rice flour with HMT arrowroot with 1,5-2 % xanthan gum gives lower hardness but provides higher cohesiveness and adhesiveness of laksa noodles compared to control. The addition of 1,5 % xanthan gum could increase water retention of laksa noodles. The higher concentration of xanthan gum gives the lower the cooking loss of laksa noodles. Substitution of rice flour with HMT arrowroot with 1.5-2 % of xanthan gum could reduce hardness but increase the cohesiveness and adhesiveness of laksa noodles. The best laksa noodle is made by rice flour:HMT arrowroot 70:30 and 1.5 % xanthan gum based on its lowest cooking loss.
Analisis faktor-faktor yang mempengaruhi keberlanjutan mata pencaharian petambak garam di madura menggunakan metode MICMAC Silvia Rosalinda; Raden Faridz; Umi Purwandari; Hamzah Fansuri
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.12965

Abstract

Madura Island is the largest salt-producing area with a potential land area of 15 thousand ha. In 2018 the total salt production of Madura reached 768,136.22 tons or 39.45% of national production. Its large production contribution has an impact on the coastal communities of Madura, namely: in addition to providing employment opportunities also increase income. But the potential nationally has not significantly decreased salt imports. This is evident that still, high imports in 2020 reached 2.61 million tons. Because domestic production is still not enough to provide its needs, especially salt industrial needs. The causes are very complex and occur in almost every salt-producing region including Madura are: low productivity, process technology is still traditional, salt quality is low, dependence on weather, erratic salt prices, narrow land area, lack of empowerment of salt farmers, capital, education, supply chain, and infrastructure. Solving it requires priority and known related relationships, and systematic analytical thinking is needed. Therefore the purpose of this study is to illustrate how the interrelationships between variables in the system, and their key factors. One of the methods used is the MICMAC (Matrix of Crossed Impact Multiplications Applied to a Classification) method. Through this method, it will be illustrated more clearly the strength of the relationship between factors and the key to a more structured and specific solution. This research was conducted in Sampang Regency, Pamekasan Regency, and Sumenep Regency. Based on the results of the MICMAC analysis it is known that the key factors that play an important role and influence on other variables are capital, distribution, and technology variables. While variables that have very high dependency tend to be influenced by other variables are price, capital, and market expansion
Pengendalian mutu modified cassava flour (mocaf) di PT. Rumah Mocaf Indonesia, Banjarnegara, Jawa Tengah Afist Azkiya Sidqi; Ika Dyah Kumalasari
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.11747

Abstract

Indonesia is a country with abundant products in agriculture and plantation. One of the agricultural products in Indonesia is cassava. PT Rumah Mocaf Indonesia is a company that focuses on developing mocaf products to improve the welfare of cassava farmers and drive the rural economy. Company produce mocaf following company standards and SNI, one of the requirements is quality control of mocaf production for continuous evaluation and improvement to achieve the condition with no defective products. The purpose of mocaf quality control is to find out the types of defects and the factors that cause them. The sampling method, in this case, used random sampling, and the quality control used The Seven Tools method combining Pareto Chart and Fishbone Diagram. Based on the results of the analysis that has been carried out, the results of the Pareto Chart show that there are several types of defects, there are in odor, color, and moisture, with the chief defect of mocaf found in the odor criteria of flour with 44 % chief defect. The results of the Fishbone Diagram show the factors that cause defects in mocaf are influenced by man factor due to the lack of knowledge and skills when carrying out the mocaf productions, material factor due to long growing period with high moisture content, method factor due to unstable drying temperature and enzyme dose and time during fermentation there are not following regulations, machine factor due to dirty machine and small capacities of the machine, and environment factor due to unpredictable weather and temperature.
Optimasi waktu pemanasan awal dan waktu pasteurisasi PEF terhadap asam lemak bebas, vitamin C, dan pH pada pengolahan susu Angky Wahyu Putranto; Anugerah Dany Priyanto; Teti Estiasih; Widyasari Widyasari; Yushinta Aristina Sanjaya
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13173

Abstract

RSM (Response Surface Methodology) is one method that is widely used for process optimization. The purpose of this study was to obtain the optimum combination of treatments in milk processing. The combination of treatments given was pre-heating time and pulsed electric field time with response levels of free fatty acids (%), vitamin C (mg/ml), and pH. The pre-heating temperature used was 70ºC and the voltage of pulsed electric field was 15 kV/cm. Software Design Expert 13 was used to optimize the milk processing. The optimum condition obtained was a combination of heating time treatment for 5 minutes and pulsed electric field time of 135.608 seconds. The combination of these treatments resulted in a response of free fatty acids levels of 0.002%, vitamin C of 0.217 mg/ml, and pH value of 7.087. The desirability results or results accuracy of the optimum solution show a value of 0.441. The PEF utilization as a low-temperature milk processing can improve milk quality. Optimization of the use initial temperature in combination with PEF is usefull for the effectiveness of milk processing
Formulasi dan karakteristik fisikokimia banana bar pisang candi (Musa paradisiaca linn) dan tepung sorgum sebagai alternatif pangan low GI (indeks glikemik rendah) bagi penyandang obesitas Randhiki Gusti Perdana; Muh. Agus Ferdian
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.9539

Abstract

Obesity is a condition where there is excessive accumulation of fat in the body. As a result, weight is far above standard and can endanger health. People with obesity have a higher risk of developing the disease than people with normal nutritional status. An alternative in overcoming this is the intake of foods that have a low GI. It is necessary to develop low GI food types as an alternative to food or snacks that have a low glycemic index value, such as banana bars. The purpose of this study was to obtain the formulation and physicochemical characteristics of the Banana Bar temple banana (Musa paradisiaca Linn) and sorghum flour as an alternative to Low GI (Low Glycemic Index) food for obese people. The research consist of three stages, the first is formulation and manufacture of Banana Bars from candi banana, maizena and sorghum flour, the second is sensory and physicochemical characterization of Banana Bars, the third is Glycemic index analysis of Banana Bar products. The results showed that the most preferred banana bar was the 40% candi banana, 30% sorghum flour and coconut sugar. The physicochemical characteristics of Banana Bar products have a protein content of 4.09, 0.32 fat, 41.87 water content, 0.88 ash, 52.29 carbohydrates, and 0.56 crude fiber. While the glycemic index value of Banana Bar products is 72.95 (medium).
Optimasi formula effervescent berbasis nanoenkapsulat Eucalyptus citriodora Kendri Wahyuningsih; Nausika Estetia Putri Jatmiko; Rohula Utami; Sri Yuliani
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.12879

Abstract

Eucalyptol (1,8-cineole) compound contained in eucalyptus oil has the potential to inhibit viral infection pathways, as an antimicrobial and as an immunoregulator. Therefore, the development of eucalyptus oil-based effervescent health drinks is urgently needed to relieve the symptoms of being infected a virus during this pandemic. However, the volatility of eucalyptus oil is quite high, so a nano-based encapsulation method is needed to slow release of these volatile compounds. This study aims to obtain the best formula for Eucalyptus citriodora oil-based effervescent granules with controlled release system in nanostructure. The experimental design used was the Taguchi method with 3 replications. The combination of level factors in the optimal formula obtained through the Taguchi loss function optimization method were effervescent materials factor-level 2, lactose/sucralose ratio factor-level 3 and nanoencapsulated/ascorbic acid ratio factor-level 2. The optimal formula was (1) effervescent materials factor: 24% sodium bicarbonate, 12% tartaric acid, 11% citric acid; (2) lactose/sucralose ratio factor: 46.2% / 0.2%; (3) nanoencapsulated/ascorbic acid ratio factor: 4.5% / 2%. The optimal product characteristics were water content of 5.52%, pH of 5.9, dissolving time of 106 seconds, carr's index of 23.56, hausner's ratio of 1.31, and total essential oil content of 0.014mL/4gram. This product can be used as a health drinks (throat lozenges) and immune booster.
KARAKTERISTIK EDIBLE FILM YANG DIHASILKAN DENGAN BAHAN DASAR PEKTIN KULIT BUAH KOPI ROBUSTA DAN GLUKOMANAN Firda Ilma Dea; Ike Sitoresmi Mulyo Purbowati; Condro Wibowo
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.11480

Abstract

Coffee peel is a by-product of coffee processing, which is about 50-60%. The coffee peel has pectin content ranging from 27.20 to 57.24%. One of the utilization of this pectin was used as a raw material for an edible film. Pectin-based edible films had advantages, including good tensile strength and water vapor transmission rate properties. On the other hand, edible film pectin had weaknesses: hard, brittle, and low in elongation, so it was necessary to add other ingredients, such as glucomannan and sorbitol, to correct these weaknesses. This study aimed to determine the best characteristics of the edible film of Robusta coffee skin pectin with glucomannan and the addition of sorbitol. This research was an experimental method using a completely randomized design method with two factors: the ratio of pectin: glucomannan 1:4, 2:3, and 3:2; addition of sorbitol 1.5 ml, 3 ml, and 4.5 ml. The observed variables included the thickness, solubility, and water vapor transmission rates. Data of thickness, solubility, and water vapor transmission rate were analyzed using analysis of variance and further tested by the Duncan Multiple Range Test at a 5% level. The selected treatment for producing the edible film from pectin of coffee peel and glucomannan was R3K1. The characteristics of the edible film produced were a thickness value of 0.11 mm, solubility of 72.3%, water vapor transmission rate of 5,77 gram/m2, the tensile strength of 2.05 Mpa, and elongation of 13.71%.
Pembuatan komposit dari serat tandan kosong kelapa sawit dengan matrik polipropilen serta penambahan grafting agent PP-g-MA Elvi Kustiyah; Indrako Wicaksono; Laras Andria Wardani; Sophia Shanti Meilani; Haudi Hasaya
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13005

Abstract

Indonesia is one of the largest producers of palm oil in the world, and possibly one of the largest generators of empty palm bunch wastes. Researchers have studied these wastes to be utilized as a fuel alternative, additives to concrete, fertilizers, and other uses. However, the amount of empty palm bunch wastes seemed to stay in a high number. Another use of empty bunch conducted in this research was as fillers on polymer composites due to its high content of cellulose The aim of this research is to obtain a new source of material based on natural palm oil waste as a substitute natural minerals that is limited at nature.The methode used was incorporating empty bunch with hot melt mixing, using two roll mills and adding pp-g-ma as a compatibilizer agent. After composites were formed, characterizations were conducted by analyzing micro-structures using Scanning Electron Microscope (SEM) and testing the mechanical properties with tensile strength and elongation. Results of this study showed that the sizes of fibers of the palm bunch greatly affected the results of characterizations. Effects were also shown with effectivity of compatibilizer concentrations and mixing methods
Karakterisasi mikrostruktur film whey dengan penambahan konjac glucomannan Fahrullah Fahrullah; Mohamad Ervandi
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.12303

Abstract

The research aims to observe the effect of konjac glucomannan and different types of plasticizers on the microstructure of whey film. The microstructure of whey film was investigated using an experimental method. The research was conducted in descriptive methods with two treatments.The treatment used konjac glucomannan concentration (P4= 2.5 %; P7= 3 %) and different types of plasticizers (C1= glycerol 30 %; polyethylene glycol 30 %). The results showed that the combination of whey and konjac glucomannan had an effect on the microstructure of the film. The addition of konjac glucomannan concentration, 30 % glycerol, and 30 % PEG plasticizers gave microstructural characteristics with good whey film surface. The microstructure of this film was determined during the heating, drying process and the contribution of the gel from konjac glucomannan to the whey film structure. A more homogeneous edible film microstructure was obtained using a 2.5 % concentration of KGM with the use of 30 % glycerol plasticizer where the distribution of konjac glucomannan was mixed into the whey protein matrix evenly (homogeneous).
The analysis of supply chain of palm oil in PT. Tribakti Sarimas, Riau Angga Pramana; Yelly Zamaya; Arum Rovarti Ningsih; Farida Hanum Hamzah; Yelmira Zalfiatri; Dihan Kurnia; Nita Rimayanti
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13792

Abstract

Supply chain at PT Tribakti Sarimas there are problems in the flow of materials. This research aims to identified supply chain and determine the priority of supply chain strategies at PT Tribakti Sarimas. This study has been conducted at PT Tribakti Sarimas Kuantan Singingi District Riau Province. The research methods used were qualitative descriptive. The respondents for this study are 30 farmers, 5 collectors, and 4 employees of PT Tribakti Sarimas. This research has shown that the supply chain of rubber at PT Tribakti Sarimas in Kuantan Singingi include farmers, collectors, PT Tribakti Sarimas amd consumers. The internal factor evaluation matrix has total score of 2.6919, while the external factor evaluation matrix has total score of 2.3707. The supply chain management strategy result at PT Tribakti Sarimas with AHP method shows that the chosen quantity weight is 0.279 and the chosen main alternative is the company maximizes the use of facilities and infrastructure to improve the quality of CPO with the weight is 0.165. Companies must pay attention to the quality of CPO by utilizing company facilities and infrastructure.

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