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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 20 Documents
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Search results for , issue "Vol 16, No 4 (2022)" : 20 Documents clear
Model integrasi penentuan lokasi pusat distribusi pada jaringan hub and spoke: studi kasus pusat distribusi di Jawa Timur Fitri Agustina; Nachnul Ansori; Trisita Novianti; Ernaning Widiaswanti
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.17208

Abstract

Strategic planning for the supply chain is part of the planning process for the supply chain management. One part of this process is figuring out the supply chain's infrastructure and physical structure. The design of supply chain networks has been used for facility location models for more than 20 years. The hub and spoke system is a two-level distribution network with a hub that handles shipments and spokes that connect with consumers. This study integrates optimization techniques with decision-making tools to determine  the best location for distribution centers. The optimization method is modified by considering population, income, and distance factors. The location of the distribution center is determined at two levels. The first level uses the set covering method, while the second uses the Analytical Hierarchy Process (AHP). A case study is drawn from this research: a company that will determine regional and local distribution centers in East Java. The result is four regional distribution centers: Pacitan, Kediri, Banyuwangi, and Sumenep. Each regional distribution center has two local distribution centers: Pacitan (Tulungagung and Madiun), Kediri (Bojonegoro and Jombang), Banyuwangi (Pasuruan and Malang), and Sumenep (Surabaya and Gresik). This study illustrates how the integration of two-level method can be applied in the context of strategic decision making. The selected locations have a minimum total cost and can serve consumers with maximum coverage in the region. Finally, an efficient supply chain network with a high service level will be obtained.
Optimasi edible film dari pati singkong dan gelatin tulang ayam dengan penambahan ekstrak andaliman Annatasya Risqa Erde; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13580

Abstract

Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, and andaliman extract as the ingredients of edible films. The aim of this research was to optimization the best edible film formulation through the physical (brightness, water vapor transmission rate, and thickness), mechanical (tensile strength and elongation), microbiology (inhibition of S. aureus and E. coli), and chemical (antioxidant) characteristics of edible film. The method used in this research was the Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.12 software. There were 3 factors used a minimum and maximum limit, namely cassava starch (2-4 %), chicken bone gelatin (2-4 %), and andaliman extract (3-6 %). The response variable optimization resulted in a new formula with a percentage of 4 % cassava starch, 3.879 % chicken bone gelatin, and 6% andaliman extract with a desirability level of 0.820.
Pengaruh variasi suhu pengeringan dan formulasi terhadap karakteristik minuman herbal daun binahong dan daun stevia Laksita Maharina; Sigit Prabawa; Bara Yudhistira
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.10209

Abstract

Binahong leaves are a plant that contains antioxidant compounds so that can be used as herbal drinks. Stevia leaves can be used as a sweetener with antioxidant compounds that can improve the taste of herbal drinks. This study aims to determine the effect of variations in drying temperature and herbal drink formulations in physical characteristics of color, chemistry including moisture content, phenol total, and antioxidant activity, as well as sensory parameters including color, smell, taste, and overall. Besides knowing the best treatment of variations in drying temperature and herbal drink formulation. This study used a Factorial Completely Randomized Design (FCRD) with two factors, namely variations in drying temperature and formulation. The drying temperature used were 55 °C, 60 °C, and 65 °C, while the binahong leaves : stevia leaves formulation used were 87.5 % : 12.5 %; 75 % : 25 %; and 62.5 % : 37.5 %. Based on the results of this study, it was found that the physical, chemical, and sensory characteristics can be influenced by the treatment of variations in drying temperature and herbal drink formulations. The best treatment for herbal drinks with variations in drying temperature and the formulation used was drying at 55 °C with the binahong leaves : stevia leaves formulation is 62.5 % : 37.5 %. The resulting characteristics are: brightness (L*) 39.605; reddish (a*) -2.307; yellowish (b*) 12.480; moisture content 7.617 %; phenol total 62.525 mg GAE/g; antioxidant activity 94.520 %, with the appearance of a yellow-brown color; the distinctive smell; sweet taste with a bitter aftertaste; and overall the panelists’ acceptance level was rather like..
Penanganan limbah cair hasil pengolahan ikan asin dengan menggunakan metode ozonisasi Widya Pangestika; Arif Baswantara; Nusaibah Nusaibah; David Indra Widianto; Arpan Nasri Siregar; Eneng Wulan Rahmawati
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14192

Abstract

Pangandaran Regency is famous for salted fish, both for consumption by the surrounding community and for souvenirs. In the salty fish production process, of course, a lot of liquid waste is produced. The method of preparation, washing and soaking are the three stages that make the most wastewater in salting fish. Salted fish processing liquid waste is an organic waste that can be reduced its pollution parameters through ozonation technology. This study aims to study the effect of effluent pH and ozonation time on the level of degradation of effluent pollution parameters, such as: TSS, TDS, COD, BOD5, and salinity. From the analysis results, it is known that the process of flowing ozone for 80 minutes at pH 9 can reduce TSS, TDS, and salinity to the maximum, by 86.23%, 62.42%, and 61.38%, respectively. The most reductions in COD and BOD5 were achieved after giving ozone for 20 minutes at pH 10, as much as 52.20% and 54.69%, respectively. It is known that the TSS and TDS of wastewater that has been given ozone may be below the quality standard set by the Minister of the Environment, but this does not yet apply to levels of COD and BOD5. Additional processing is required so that the COD and BOD5 values can be below the quality standards recommended by the Minister of the Environment.
Front Matter December, Volume 16 No 4 2022 Editorial Board Agrointek
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.17613

Abstract

Analisis pengaruh penambahan rempah dan waktu simpan terhadap pH, kekentalan, serta kualitas organoleptik susu pasteurisasi Ega Zahrotun Nisa; Angela Nitia Nefasa; Zakaria Husein Abdurrahman
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12968

Abstract

The purpose  this study was on determine the effect an interaction between herbs additional and storage time on pH, viscosity, and organoleptic quality pasteurized milk. The primary raw materials in this study were cow fresh milk and herbs (ginger, cinnamon, turmeric). The low-temperature long time pasteurization was used at 63 °C for 30 minute, before the temperature 63 °C. The addition herbs is carried out when the milk temperature is 40 °C. The factors used in the pH and viscosity tests were the addition herbs as factor A and storage time (8 hours, 16 hours, and 24 hours at 23 °C) as factor B. The research design for testing pH and viscosity was a completely randomized design with a 2 x 3 with four repetitions. Meanwhile, for organoleptic testing, the completely randomized design pattern is in the same direction with 25 repetitions. The factor used is the addition herbs on pasteurized milk (factor A). There is an interaction between the addition seasoning and storage time can be lower the pH value and increase the viscosity (P0.01). The inuences the organoleptic quality showed that the addition herbs could affect (color, taste, and smell) which showed significant inuence (P0.01). The study concluded an interaction between the addition herbs and storage time on milk quality, as indicated by the pH the milk reprimarying at a good number after 8 hours storage at room temperature. The lower the pH value and the higher the viscosity, the longer the storage time. Herbs can affect the organoleptic quality (color, taste, and scent) pasteurized milk.
Redesain tata letak fasilitas dengan pendekatan systematic layout planning di UD. manjur makmur Wahyu Kanti Dwi; Dian Setiya Widodo; Supardi Supardi
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14173

Abstract

Facility layout design is important in companies to increase capacity and productivity. UD. Manjur Makmur is a privately owned trading business located in Lumajang Regency. UD. Manjur Makmur's product is noni juice. The current layout of the company is not optimal, marked by the placement of each production room that is not in accordance with the production flow. This causes alternating current and causes cross-contamination with the surrounding environment. The purpose of this study is to develop recommendations for layouts at UD.Manjur Makmur; and analysis of layout recommendations to increase profits and minimize OMH by using the SLP (Systematic Layout Planning) method. The method used to design the layout of the facility is the SLP (Systematic Layout Planning) method. The research was conducted at UD. Manjur Makmur and the Laboratory of Agroindustry Untag Surabaya. The results of the study obtained that the material handling costs in the proposed design were Rp118,000 compared to the current design of Rp1,192,133. so that the recommendation for the new facility layout design can reduce the distance traveled from 40073.55 meters to 23.6 meters which will also have an impact on expenses.
Analisis komposisi zat gizi dan antioksidan beberapa varietas labu kuning (Cucurbita moschata Durch) Nur Rahman; Rahayu Astuti
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12336

Abstract

Pumpkin fruit consists of three parts, namely the outer skin is very strong and hard, yellow, green, cream or light brown. The thick middle part is fleshy, yellow, and can be eaten by fruit and the inner or middle part contains fiber and seeds. This study aims to compare the nutrients and antioxidants in several varieties of pumpkin. Pumpkins were obtained from the Ampel Boyolali area, Central Java, peeled the skin and separated from the flesh. The skin, flesh and inner part were considered to measure the proportion, while the flesh was analyzed for proximate, fiber content, vitamin C content, phenol content, ß-carotene content and antioxidant activity. Various varieties of pumpkin studied had significant differences in proximate, fiber, vitamin C, total phenol, ß-carotene and antioxidant activity. The Bokor pumpkin type has a higher amount of solids, protein and carbohydrates than other types. Kabocha pumpkin has a higher amount of fiber, vitamin C, fat, phenol and ß-carotene and antioxidant activity than other types
Efisiensi tata niaga umbi singkong dan umbi kimpul oleh masyarakat sekitar hutan di kabupaten Gunungkidul Suhartono Suhartono; Ary Widiyanto
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12747

Abstract

Limited marketing information sometimes becomes an obstacle for farmers in marketing their products, so that farmers fail to get a fairer farmer share.  This research was carried out by the survey method and aimed to determine the efficiency of the tuber marketing system by the community around the forest in Gunungkidul Regency, Yogyakarta. Data was collected by interviewing 31 tuber farmers selected by the purposive method and five traders selected by the snowball method. There are two tubers commodities, namely cassava, and cocoyam, that have been marketed by the community around the forest in fresh cassava, dry cassava, and fresh cocoyam. The tuber trading system was carried out through two trading system channels involving three intermediate traders, including village collectors, regency collectors, and retailers. Cassava trading arrangements are carried out through two trading channels are channel 1: farmers sell cassava to village collectors, who sell it to district collectors, then finally distribute it to the consumer. Channel 2: farmers sell fresh cassava to village collector, who sells it to regency collector (tapioca flour industry) and finally to consumers. While in cocoyam trading, two trading channels are also formed, among others. Channel 1: farmers sell fresh cocoyam to village collectors, then sell again to retailers who distribute it to consumers. Channel 2: the farmer sells fresh cocoyam directly to food processing producers than consumers. Cassava and cocoyam trading via channel 1 are more efficient than trading system two because they have a lower trading margin, greater farmers' share value, and less technical efficiency.
Formulasi cookies bebas gluten dari tepung jagung-almond yang disuplementasi tepung kacang hijau dan variasi pemanis Nur Aini; Budi Sustriawan; Amalia Putri Widyanti; Ervina Mela
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12498

Abstract

Cookies are a type of baked delicacy with a sweet taste and a crunchy texture. Wheat flour and white sugar are the most common ingredients in cookies. In this study, cookies' primary ingredients and sweetness were replaced with alternative ingredients to make them safer for persons who cannot consume gluten, casein, or lactose yet still want to eat cookies, such as people with gluten intolerance, celiac disease, or autism. The key ingredients in this research were corn flour, almond flour, and mung bean flour. This study also uses white sugar, palm sugar, and sorbitol as sweeteners. Block Randomized Design was the experimental design employed in this investigation. Mung bean supplementation (K) in three levels (10, 20, and 30%) and sweetener variation in three levels where the variables in this study (white sugar, palm sugar, sorbitol. Based on this factor, nine combinations of treatment were obtained. Psychochemical variables observed in this study were moisture content, ash content, fat content, reducing sugar content, dissolved protein content, and volum cookies. The result showed mung bean supplementation significantly affects fat content, and sweetener variation significantly affects moisture content, fat content, reducing sugar content, and volum of cookies. The best combination was cookies with 20% mung bean supplementation and white sugar variation. The best psychochemical characteristic had a 3.24% moisture content, 0.83% ash content, 23.04% fat content, 0.30% reducing sugar content, 3.01% dissolve protein content and 61.30% volum cookies.

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