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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
Pemetaan rantai pasok jeruk siam (citrus nobilis) menggunakan analisis nilai tambah dan analisis struktur logistik Fitriana Dina Rizkina; Ara Nugraha Nalawati
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.v16i4.13523

Abstract

Siamese citrus production in East Java is a potential agricultural business. Mapping the supply chain of Siamese oranges will be the first step for further supply chain improvements. This study aimed to describe the mapping of the supply chain structure of Siamese oranges through value-added analysis and logistics cost analysis to map the distribution of income between supply chain tiers. The total number of respondents in this study was 45 people. This study used descriptive analysis with convenience and snowball sampling to understand the objective picture. This study also used value-added analysis using the Hayami method and logistic cost analysis using the Activity Based Costing method. This research showed that the tiers involved in the supply chain were farmers, collectors, wholesalers, small traders, and consumers. Each supply chain tier had different added value and margin. The calculation of logistics costs showed material handling costs as the highest cost of the overall cost of the Siamese orange supply chain tiers. Recommendations from the results of this study were that an efficient and responsive post-harvest handling effort was needed at the farmer tier and the application of a pull supply chain in this Siamese orange supply chain system
UTILIZATION of SORGHUM BAGASSE MODIFIED WITH CITRIC ACID for Fe(III) ADSORPTION: KINETICS and ISOTHERM STUDIES Bernadeta Ayu Widyaningrum; Tamara Matilda; Riska Surya Ningrum; Dwi Ajias Pramasari
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.v17i3.14273

Abstract

In this study, the bagasse sorghum was modified using citric acid for enhance the adsorption of Fe(III) ions. The surface morphology, surface functionality, the surface area and the pore size distribution were identified by using field emission scanning electron microscope (FESEM), Fourier transforms infrared spectroscopy (FTIR) and Brunauer and Teller (BET) and BJH method, respectively. The adsorption parameters were examined. Kinetics and isotherm were also evaluated. The kinetics models fitted well to the pseudo-second order model, indicating the adsorption mechanism of Fe(III) onto the modified bagasse sorghum (MBS) was chemisorption supported with Elovich model. For isotherm study described well by the Freundlich model (R2 = 0.941) with maximum adsorption of 45.872 mg.g-1. It was shows that the low-cost natural adsorbents MBS has potential as new promising biodegradable adsorbent for Fe(III) removal from aqueous solution
Analisis nilai tambah pada rantai pasok produk kopi arabika dengan metode Hayami (studi kasus di kabupaten Aceh Tengah) Dian Hasni; Yusriana Yusriana; Auliaddin Auliaddin
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.v16i4.13104

Abstract

Gayo coffee is a well-known name for arabica coffee planted in Gayo Highland (GH). In GH, coffee production has a significant role in life prosperity. Previous reports mentioned the wholesaler mainly influences coffee trades, and most farmers tend to have minor shares among the other supply chain actors. But the information related to the value of the shares within the chain is not well reported. This study aims to identify the shares of added value within the supply chain actors of Gayo coffee for the produced output based on the Hayami method. This research was conducted in Kebayakan and Bebesen. Two sub-districts in the GH area. These two sub-districts were selected for sampling because they have representation for all supply chain actors and others requirements. Data were collected by in-depth interviews based on a designed questionnaire towards the identified supply chain actors: independent/cooperative farmers, middlemen, cooperative, processing farmers, and wholesalers. The obtained results identified five supply networks available in GH that started from red cherries to the green bean. As first-tier suppliers, cooperative farmers who sold their products in green beans to cooperatives have added values up to 22,41% higher than independent farmers who rarely sold their green beans to the wholesaler. Independent farmers tend to sell their harvest directly to middlemen, as they only share added value of up to 6,25 % for selling red cherries and 10% for wet parchment coffee. Moreover, middlemen, cooperatives, processing farmers, and wholesalers act as a second-tier suppliers. Amongst those actors, processing farmers have the highest added value (43,53%) than others since they produce specialty coffee as a premium product. Cooperative and wholesalers received similar input from farmers, but wholesalers received slightly higher added value (22,53%) than cooperative (22,67%). Meanwhile, middlemen received higher added value by buying red cherries than wet parchment coffee from farmers.
Karakteristik kimia dan fisik tablet effervescent kombinasi kopi robusta dan jahe emprit dengan variasi konsentrasi serbuk kopi jahe dan jenis asam Marcella Berliana Purnama; Umar Hafidz Asy'ari Hasbullah; Rini Umiyati; Arief Rakhman Affandi
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.v16i4.13540

Abstract

Coffee is a drink favored by the broader community because of its distinctive taste. One of the kinds of coffee drinks consumed widely is instant ginger coffee. Ginger coffee has the advantage of natural antioxidant potential. It is necessary to innovate new products that are more practical and accepted by consumers and served with cold water, namely tablet effervescent drinks. The purpose of this research was to investigate the effect of the concentration of ginger-coffee powder and variations in the organic acid on the chemical and physical properties of effervescent tablets. The ginger-coffee powder was made by crystallization with a ratio of 1:1 of them. Tablet effervescent formulated with two kinds of acid, i.e., tartaric acid, malic acid, and a combination. The results showed that increasing ginger-coffee powder concentration significantly decreases moisture content, IC50, hardness, and lightness (L*). In contrast it significantly increased acid content, phenolic content, redness (a*), and yellowness (b*). Tablet with a combination of tartaric acid and malic acid has lower IC50, hardness, and lightness. In contrast, it has higher phenolic compounds, redness, and yellowness. The best formula formaking ginger-coffee effervescent tablets was a concentration of 50 % ginger-coffee powder with a combination of tartaric acid and malic acid.
Penerapan value stream mapping untuk peningkatan produktivitas produksi okra beku di PT. MDT Ida Bagus Suryaningrat; Bambang Herry Purnomo; Fatimah Fatimah
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.v16i4.12110

Abstract

The frozen food industry continues to grow and needs attention to maintain productivity and quality of the product. Value Stream Mapping (VSM) is an appropriate method to evaluate and increase productivity in lean manufacturing. PT. MDT is a company engaged in the business focusing on processing okra vegetables. This company has never assessed the okra production process. Minimizing the lead time of the process and cycling time of daily activities are problems related to productivity in this company. This study aims to reduce processing time to develop recommendations to improve the okra production process. VSM and comparative analysis of the current and future state maps were implemented in this study to establish proposed recommendations. Process Activity Mapping (PAM) resulted from the current state; total value-added was 186.31 minutes, necessary non-value-added was 26.99 minutes, and non-value added was 543.41 minutes. The highest non-value added value was found in the queue of raw materials at the material staging area (MSA) and weighing. Proposed recommendations for improvement solutions at MSA were to set up the engine warm earlier and reduce set-up time, good production planning, and implement the kanban system. At the same time, the queue of raw materials at weighing was to supervise and add operators. Solutions were implemented into a future state map. The total lead time was 371.35 minutes, and the value-added was 213.30 minutes. The comparison of the current state map and future state map showed decreasing of 48.37% in the MSA lead time, 66.69% in weighing, and 31.66% in the total lead time. Based on the lead time of the current condition map, one shift of production could produce 112 boxes. Meanwhile, with a lead time map of future conditions, this could produce 202 boxes
Variasi suhu pengeringan dan pengaruhnya terhadap karakteristik mutu fungsional bubuk mangga gedong gincu Devry Pramesti Putri; Wawan Agustina; Ainia Herminiati; Raden C.E. Andriansyah; Siti Khudaifany DFAP; Achmat Sarifudin
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.v16i4.12634

Abstract

Mango, including the type of Gedong gincu, is a seasonal fruit. This condition causes the number to be abundant during the harvest season but will become scarce in the months afterward. Efforts to increase the economic value, shelf life, and use of mangoes that are not acceptable to the market in the form of fresh fruit, can be done through product diversification in processed form. One alternative that can be done is to make dried gincu gedong mango powder which can be used as an intermediate product. The purpose of this study was to study the effect of heating temperature (steam temperature, drying temperature of 40, 50, 60 and 70 oC) on the quality of steamed mango puree and gedong gincu mango powder on several parameters: color, moisture content, ash content, vitamin C, beta-carotene and antioxidant activity (IC50). The results showed that the heating temperature increased the yellowish color and brightness of the mango powder. Increasing the drying temperature decreased the moisture content but increased the ash content of mango powder. The drying temperature that produces antioxidant activity (IC50) and the highest vitamin C content is 70oC. The drying temperature that produces the highest beta-carotene content is 60 oC.
Efektifitas Jenis Adsorben dalam Pemurnian Cooking oil dari Jagung Varietas Lokal Madura Cahyo Indarto; Mohammad Fakhry
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.v16i4.16641

Abstract

The limited supply of CPO for the cooking oil industry has caused cooking oil price to spike very high recently, and there has even been a shortage of cooking oil in several regions in Indonesia. Seeds are one of the alternative solutions as raw materials for producing cooking oil. This study aims to evaluate the effectiveness of adsorbents for purification of crude corn oil extract. Parameters observed in this study were clarity, color of the oil, free fatty acids and peroxide value. The results showed that application of adsorbents could increase the purity of corn oil. Zeolite and bentonite gave a better effect than activated carbon on the parameters of clarity, color (L) and free fatty acids. The lowest fatty acid of corn oil in this study was 0.24% (zeolite) and the peroxide value was 1.09 % (bentonite).
Characteristics of liquid smoke nanoencapsulation with a combination of maltodextrin and gum arabic as co-encapsulant Angga Pramana; Kurnia Utami; Purnama Darmadji; Pudji Hastuti; 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.v16i4.13557

Abstract

The development of powder-type liquid smoke synthesis by the nanoencapsulation method was proposed to overcome the difficulties in handling liquid smoke. In the liquid form, liquid smoke was unpractical and difficult to distribute and transportation. Otherwise, phenolic compounds were easy to deteriorate (oxidize) during storage. The aims of this research to determine the character of nanocapsules by the spray drying process, involving water content, water activity (Aw), color, solubility, total phenolic compounds, functional group (FTIR), phenolic compounds staining, nanocapsules morphology profiles, and also efficiency phenolic compounds in the spray drying process. Resulted nanocapsule has a color intensity 85.17 ± 1.13; a -0.45 ± 0.11 and 9.2 ± 0.13 b; water content 5.92 ± 0.12%, water activity 0.26 ± 0.01 and 85.02 ± 0.33% solubility. Scanning Electron Microscope (SEM) results showed nanocapsule form was round and wrinkled. This optimization process obtained particles with nanometer dimensions and in recovery efficiency of phenolic compounds in the spray drying process of 47.36%. These results have the potential to be applied to the development of the food industry.
Total fenolik dan aktivitas antioksidan formula susu kecambah kedelai dan ekstrak beras hitam terenkapsulasi dengan variasi jenis penyalut Siti Aminah; Wikanastri Hersoelistyorini; Agus Suyanto; Nurrahman Nurrahman; Ali Rosidi; Wulandari Meikawati; Diode Yonata
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.v16i4.13432

Abstract

Soybean sprouts and black rice have bioactive components that are beneficial for health. Both of these ingredients can be developed as functional drink ingredients. Encapsulation is one method to maintain bioactive components. This study aims to determine the total phenol content and antioxidant activity of the formula of soy sprouted milk (SKK): encapsulated black rice extract (EBH) (F1: SKK 100 %: EBH 0 %; F2: SKK 75 %: EBH 25 %; F3: SKK 50 %: EBH 50 %; F4: SKK 25 %: EBH 75 %; F4: SKK 0 %: EBH 100 %), with various coating materials: maltodextrin (MDE), Arabic gum (GA) and a mixture of MDE:GA (MGA). The results showed that the highest total phenol was obtained at F5, of all coatings: MDE (85.06 mg GAE/kg); GA (84.27 mg GAE/kg); MGA (82.49 mg GAE/kg). The highest antioxidant activity was obtained in the F3 treatment, with GA coating (58.009 % RSA). It is known that there is a tendency to increase total phenolic, in the formulation of higher concentrations of EBH. In general, MGA combined coating materials produced higher mean total phenols than MDE and GA alone. There was no tendency to increase antioxidant activity in either the formula or the type of coating
Carcass yield of cross-bred native chicken with fed dietary contain prebiotic from dahlia (Dahlia variabilis) and probiotic Zakaria Husein Abdurrahman; Yoyok Budi Pramono; Nyoman Suthama
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.v16i4.14175

Abstract

The use of probiotics and prebiotics together produces more beneficial effect to the microflora ecosystem in the intestine of chicken. The primary objective was to determine the carcass yield of the cross-bred native chicken fed diet containing dahlia (Dahlia variabilis) tuber powder as a resource of inulin combined with Lactobacillus sp. Animals used in this study were 168 birds of 21 days old cross-bred native chickens randomly allocated into six treatments with four replications. Data were analyzed as a completely randomized design in a 2×3 factorial of 2 levels of prebiotics and three levels of probiotics as the main effects. The treatments were 0.8% of dahlia tuber powder without Lactobacillus sp. (E1O0); 0.8% dahlia tuber powder combined with 1.2 mL of Lactobacillus sp. (108 CFU/mL) (E1O1); 0.8% dahlia tuber powder combined with 2.4 mL of Lactobacillus sp. (108 CFU/mL) (E1O2); 1.2% dahlia tuber powder without Lactobacillus sp. (E2O0); 1.2% dahlia tuber powder combined with 1.2 mL of Lactobacillus sp. (108 CFU/mL) (E2O1); 1.2% dahlia tuber powder combined with 2.4 mL of Lactobacillus sp. (108 CFU/mL) (E2O2). The feeding of dahlia tuber powder combined with Lactobacillus sp. showed no significant effect (P0.01) on the percentage of carcass weight, meat-bone ratio, and percentage of carcass cut weight on cross-bred native chicken. In conclusion, a feeding diet containing inulin derived from dahlia tuber combined with Lactobacillus sp. was not affected on carcass yield of cross-bred native chicken, although in previous studies, the same treatment could improve the meat quality of cross-bred native chicken

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