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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.
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Articles 17 Documents
 1   2 
Search results for , issue "Vol 16, No 3 (2022)" : 17 Documents clear
Aplikasi teorema bayes dalam mendukung aktivitas autonomous maintenance di pabrik gula Kedawoeng Vivi Pathrecia Susanto; Ivan Gunawan; Lusia Permata Sari Hartanti
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.v16i3.13533

Abstract

Autonomous Maintenance (AM) is one of the main activities in Total Productive Maintenance (TPM). This article discusses the implementation of AM at the diffuser station at the Kedawoeng Sugar Factory using Bayes' theorem. To maintain the continuity of sugar production, the Kedawoeng Sugar Factory needs to improve the maintenance system. AM improves the maintenance system without depending on the limited maintenance personnel in the factory. The AM concept demands that the production operator be involved in the maintenance process. Increasing the operator's ability to diagnose damage through damage symptoms is necessary. The Bayes theorem successfully helps operators predict machine failure to take quick and effective action to prevent a more significant impact. This study identified 11 machine malfunction symptoms that can be detected through the five senses that lead to 14 failures. One of the research findings is that if the symptoms are only abnormal sounds, the highest probability of motor-bearing gear failure is 0.762. Suppose a warning accompanies the abnormal sound on the control panel probability of motor-bearing gear failure increases to 0.987. A clear division of machine maintenance responsibilities between operators and maintenance technicians and maintenance training for operators are suggestions for the next steps in implementing TPM.
Kinetika perubahan kualitas bawang merah (Allium cepa L.) varietas tajuk dibawah pengaruh edible coating dan suhu ruang penyimpanan Randi Anggit Wibisono; Nursigit Bintoro
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.v16i3.12752

Abstract

Shallots (Allium cepa L.) is one of the important commodities to be developed because it has become a community need that is used as a spice in cooking and medicine. Post-harvest shallots require special treatment, because shallots are easily damaged and difficult to maintain in fresh form. In postharvest handling of fresh produce, coating on the fruit surface and storage room temperature is a good method for longer shelf life. This study aims to build a mathematical model on the storage of shallots by using a coating method made from carrageenan (seaweed) with variations in storage room temperature. Carrageenan concentrations used were 0 % (without treatment), 0.25 %, 0.5 %, and 0.75 %. While the storage temperature used is 5 oC, 15 oC, and 28 oC (room temperature). Mathematical models are used to predict the rate of change (k) in product quality and predict the value of physical quality parameters. Coated shallots and low-temperature storage showed better results on the rate of quality change in shallots which included (firmness, weight loss, total soluble solids, and degree of acidity). The validation test used included the value of the correlation coefficient (R2), P-value on X2 Chi-Square which indicates that the developed mathematical model can be used properly to predict the value of physical quality parameters in shallots
Combination of tuna fish and green spinach on the quality of nuggets Faizah Hamzah; Bella Vista; Rahmayuni Rahmayuni; Angga Pramana
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.v16i3.13205

Abstract

Tuna is an adequate source of animal protein tall. Animal-based food ingredients such as tuna have high protein content but low in fiber so it is necessary to add materials that contain fiber to meet the nutrients the body needs. Fiber that is contained in plant materials such as vegetables and nuts, one of which is found in green spinach. Nutritional content in green spinach which is quite high and the availability of many ingredients, provide opportunities to be utilized in processing diversification foods such as nuggets. Nuggets are processed products made from ground meat mixture and may or may not contain other ingredients or approved food additives. Nuggets in this study were made from cobs and green spinach. The study aims to get the best formulations of cobs nuggets and green spinach that meet the best sensory and chemical properties. The study's design is a Complete Randomized Design (RAL) with five treatments and three repeats. The data was statistically analyzed using variance analysis (ANOVA) and Duncan's test (DMRT) at a level of 5%. Treatment consists of TB1 (cob and spinach [90:10]), TB2 (cob and spinach [80:20]), TB3 (cob and spinach [70:30]), TB4  (cob and spinach [60:40]), and TB5 (cob and green spinach [50:50]). In this study, the combination of cobs and spinach affected water content, ash content, fibre and protein, and the sensory assessment of nuggets in terms of colour, aroma, taste, and texture. The best treatment is TB2 (cobs and green spinach [80:20]) with a moisture content of 56.82%, ash content of 1.44%, protein content of 13.74% and fibre content of 2.45%, with preferred TB2. Panellists rated the nuggets as greenish-grey, highly flavorful cobs, flavoured cobs and chewy textures
Pengaruh penambahan buah jambu mete (Anacardium occidentale) dan isolat protein kedelai terhadap sifat organoleptik, angka lempeng total dan umur simpan daging analog Ika Dyah Kumalasari; Annisa Suci Amaliya Rohman
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.v16i3.13376

Abstract

Meat analogue is a product made from vegetable protein, but conforms to or is similar to the properties of real meat. The quality of a food is determined by its physical, sensory quality, and chemistry including nutritional value and microbiology. The purpose of this study was to determine the acceptability and preference level of organoleptic properties, total plate number and the estimated shelf life of analog meat. The study used five %w/w ratios of cashew fruit: Isolated soy protein: white oyster mushroom, namely F1 (60%:20%:20%); F2 (50%:30%:20%); F3 (40%;40%:20%); F4 (30%:50%:20%); and F5 (20%:60%:20%). The study was conducted in five stages, namely the process of making analog meat, testing product acceptability (scoring), testing organoleptic properties, testing total plate count, and estimating shelf life product. The results of the test on the difference in the treatment of the addition of cashew fruit and ISP affect the acceptability of analog meat. The organoleptic test on the level of preference had a significant effect (p 0.05) on the color, scent, taste, texture, and overall preference of analog meat. The most preferred analog meat color is F1, while the aroma, taste, texture, and overall preference for analog meat are F2. The ALT values of analog meat F1, F2, F3, F4, and F5 that were tested still met the requirements set by BPOM Number 13 of 2019. Analog meat stored at room temperature (20-25˚C) only lasted 2 days, while in cold storage (15-18˚C) can still last for 7 days. Cashew fruit meat has the potential to be developed into analog meat substitutes for animal meat that is organoleptically accepted and meets food safety criteria.
Analisis kualitatif kandungan senyawa polifenol pada daun herba kitolod (Hippobroma longiflora (L.) G.Don) dan potensi pemanfaatannya sebagai sumber polifenol alami Awaly Ilham Dewantoro; Selly Harnesa Putri; Efri Mardawati
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.v16i3.13235

Abstract

As the most significant secondary metabolites in plants with various beneficial properties, polyphenols have an increased demand for industrial use. These issues prompted various exploratory studies on various plants to be utilized as natural polyphenols sources. Kitolod (Hippobroma longiflora (L.) G.Don) has the potential to be utilized as natural polyphenols source because of the abundant amount in nature as weed and is known as a traditional herb based on ethnobotanical studies. This study aims to investigate optimal potential utilization by identifying the polyphenols content on kitolod leaves. Identification was carried out by deploying HPLC qualitative analysis methods to specifically evaluate polyphenols content in kitolod leaves. The results showed kitolod leaves contain 14 polyphenols compounds and consist of phenolic acids (gallic acid, caffeic acid, and ferulic acid), flavonoids (catechin, gallocatechin, epigallocatechin,  gallocatechin gallate, epicatechin gallate, myricetin, quercitrin, pelargonidin, baicalin, and diosmin), and another polyphenols groups (ellagic acid). Contained polyphenolic compounds in kitolod leaves can be utilized optimally as natural polyphenols in various industries such as in food, cosmetics and pharmaceutical, pulp and paper, dyes, textiles, biomaterials, and utilized as additional compounds in wastewater treatment.
Evaluasi pengeringan kunyit menggunakan pengering rak vertikal sumber energi sekam padi metode konveksi paksa Ida Bagus Alit; I Gede Bawa Susana
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.v16i3.13551

Abstract

The drying process carried out in the open is prone to exposure to dust and animal waste. In addition, it takes a long time and is very dependent on the weather. The purpose of this research is to thermally evaluate a forced convection type vertical shelf dryer using rice husk energy using a single furnace model. This is done through the conversion of rice husks into thermal using a heat exchanger. Rice husks are burned directly in a furnace equipped with heat exchange pipes. This pipe functions to circulate heated environmental air into the drying chamber with the help of an exhaust fan. The test was carried out to dry a sample of white turmeric with a mass of 3191 grams for 600 minutes. The sample mass is evenly distributed on 4 vertical shelves in the drying chamber. The test results show that the ambient temperature increased by an average of 73.57%, namely from 28.57oC to 49.58oC. This temperature is the average temperature that occurs in the drying chamber in the turmeric drying process. The average drying temperature on each shelf differs depending on the distance from the heat source. On shelves 1, 2, 3, and 4, respectively, they are 54.21oC, 50.93oC, 47.62oC, and 45.57oC. Overall, the water content of white turmeric after drying reached 6.335% from the initial water content of 79.6%. The average efficiency of the dryer is 32.97%. During the drying process, there is a decrease in efficiency. This is because the energy absorbed by white turmeric decreases due to reduced water content.    This dryer model can be used as an alternative in post-harvest handling for small farmers that is energy efficient and sustainable.
Front Matter September, Volume 16 No 3 2022 Editorial Board Agrointek
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.v16i3.16633

Abstract

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