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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 26 Documents
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Search results for , issue "Vol 17, No 1 (2023)" : 26 Documents clear
Analisis kelayakan teknis dan finansial pendirian usaha pengolahan sabut dan tempurung kelapa di Kecamatan Pengabuan Kabupaten Tanjung Jabung Barat Provinsi Jambi Ade Yulia; Lisani Lisani
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.11874

Abstract

The productivity of coconuts produced by Pengabuan sub-district is 14,481 tons of coconuts/year. Coconut processing only focuses on the fruit meat which is processed into copra. Copra processing produces by-products namely coconut husks and shells that have not been used optimally. Coconut husk and shells can be processed into bio briquettes. This study aims to analyze the technical and financial  feasibility of the plan to establish coconut husks and shells processing business into bio briquettes in Pengabuan Subdistrict, West Tanjung Jabung District, Jambi Province. The research method used is quantitative and qualitative study. The results showed that this business plan required 1,197 tons of coconut husk per year and 1,064 tons of coconut shell per year. One production time requires 997.5 kg of coconut husk charcoal and 665 kg of coconut shell charcoal and 87.5 kg of tapioca flour. The characteristics of the bio briquettes produced were water content of 5.73 %, yield of 73 % by weight of charcoal flour, flame duration test of 284.3 seconds, burning time of 96 minutes and burning rate of 0.1598 grams / minute. The location chosen to set up this business is Parit Pudin Village. The type of layout used is the product type with the material flow pattern is the U type. The feasibility of the financial aspect includes an NPV of 2,169,282,959, an IRR of 59.42 %, a payback period of 4.66 years, net B/C of 1.18. Overall technical and financial feasibility criteria found that the biobriquette business from husk and coconut shells is feasible to establish
Karakterisasi edible film pati singkong yang diinkorporasi alicin umbi lapis kucai (Allium tuberosum) pada bakso Navi'atur Riza Al Khoirun Nisa; Edita Rizky Sahputri; Sulthona Nur Aisyah; Muslikhatul Muwakhidah; Warkoyo Warkoyo
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13154

Abstract

Meatballs are processed meat products with a short shelf life because they are easily damaged, which is less than 8 hours at room temperature. To overcome this problem, meatball producers often take an alternative by adding harmful preservatives such as borax and formalin. Technological advances can provide solutions, namely packaging that can be eaten and made from processed products from substitute packaging that is difficult to increase or harm the body, namely edible film. The use of starch-based packaging with the addition of antimicrobial compounds, namely Allicin from chives extract is a good alternative to increase the durability and quality of meatballs during storage.This study aims to reduce the use of plastic packaging and extend the life of meatballs by using edible film packaging. This study used a RAKwhich was composed of 2 factors and each consisted of 3 levels. The first factor was the concentration of cassava starch (1 %, 2 %, and 3 % w/v) while the second factor was the concentration of chives extract (3 %, 5 %, and 7 % v/v) into the edible coating    as an antimicrobial packaging for meatballs. The results showed that the characteristics of theedible film were influenced by the concentration of starch and chives extract. The best meatballs, namely 3 % starch coated meatballs and 7 % chives extract, obtained quality active edible films and increased the shelf life of meatballs at room temperature for 48 hours (6x longer than meatballs without coating ) which are safe for consumers. These results indicate that the application of alicin from chives extract as an edible coating    has a tensile strength value (0.71 MPa), elongation (41.50 %), WVTR (3.65 g/m2/24hours), thickness (0.24 mm), zone of inhibition (3.29 mm), and was effective in controlling the microbiological growth of meatballs.
Optimasi formula krim body scrub ekstrak lamun (Enhalus acoroides) terenkapsulasi Made Pharmawati; Luh Putu Wrasiati
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.14041

Abstract

Body scrub cream is used to clean and nourish the skin. Several illegal creams were reported to contain harmful chemicals. Some plant extracts can replace chemical compounds because they can lighten the skin. Enhalus acoroides is one of the seagrass species that is widely distributed in Indonesia. Leaf extract of E. acoroides was found to contain phenolic, tannin, and flavonoid. Due to the bioactive compounds in the E. acoroides extract can be added to cosmetic products such as body scrub cream. This study aimed to analyze the effect of the addition of encapsulated E. acoroides extract on the characteristics of the body scrub cream and determined the concentration of the encapsulated E. acoroides extract, which produced the best body scrub cream. The extraction was done using chloroform: ethanol (9:1) and encapsulation using maltodextrin and tween. The body scrub cream was made in two phases, the oil phase and the water phase. The concentrations of the encapsulated E. acoroides extract tested were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The characteristics evaluated were homogeneity, pH, viscosity, spreadability, stickiness, IC50, and organoleptic test for color and scent. The results showed that the body scrubs were homogenous. The pH values were 5.43-6.66, and viscosity was 34400-46400cp which are in the range of SNI for cosmetic products. The spreadability values were 4.03-5.5cm, and stickiness was 4.8-6.91sec. The antioxidant capacity (IC50) ranged from 147.38 to 157.64 ppm, and the overall acceptance scores were 5 to 6.80. Based on the effectivity index and statistical analyses of physical-chemical characteristics, the best concentration of encapsulated E. acoroides extract was 2%.  These findings indicate the potential of encapsulated E. acoroides extracts to improve skin health.
Analisis pengukuran kinerja green SCM menggunakan metode green SCOR berbasis ANP serta OMAX (studi kasus: industri makanan) Dewi Cahyani Puspitasari; Farida Pulansari
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13898

Abstract

The current industrial development is related to the existence of the SDGs, which is a global action agreed upon by world leaders related to environmental issues with the goal of sustainable development. This makes the government emphasize all industries implement environmentally friendly production processes. One of them is the application of green SCM in a series of production processes within a company. No exception PT. ABC, PT. ABC is a manufacturing company engaged in food manufacturing, where the liquid waste produced is still processed simply. Based on government policies related to the existence of SDGs, this study was carried out; this study aims to determine the company's level of green SCM performance. The method used in this study is the Green SCOR based on ANP and OMAX, while the weighting uses ANP and the scoring system uses OMAX. This study focuses on processing used cooking oil waste in food companies, which previous researchers have never done. Data processing uses five green SCOR models: plan, resource, make, deliver and return, and each model uses four green SCOR attributes: reliability, responsiveness, flexibility, and assets (environment. The data processing results are obtained from 30 KPIs, namely green KPI 53 ,3%, yellow KPI 13.3%, and red KPI 33.3%, with the overall performance level in red. Based on the results obtained, the company needs to immediately make improvements to the red KPI so that the achievement value at the green SCM performance level of PT. ABC increases
Quality properties of indonesian traditional terasi: a review Askur Rahman; Retno Astuti; Sucipto Sucipto
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.15274

Abstract

Terasi constitutes an Indonesian traditional fermented product made from shrimp or fish (or a mixture of both) at a high salt concentration with or without incorporating approved additional ingredients. With a distinct flavor and solid texture (paste), terasi is widely consumed as a seasoning ingredient, but it is still produced using a traditional method that lacks quality inspection. Quality properties of terasi, i.e., physical, chemical, and microbiological aspects, are essential since they highly affect consumer acceptance. This article reviews the quality profiles of terasi, covering such aspects as food safety, health, sensory, shelf life, and its use. The safety of biological, chemical, and physical threats can be used to evaluate the quality of terasi from a safety perspective. In addition, the nutritional content, functional qualities, and satiety characteristics of terasi indicate its quality from a health standpoint. Based on taste, texture, aroma, and color, the sensory qualities of terasi are evaluated to determine its quality. From the time the product is developed until consumers utilize it without any modifications, the quality of terasi based on the shelf life aspect is observed. The quality of terasi in terms of usability is determined by items that are user-friendly or, in other words, practical
Optimasi formula dan karakterisasi dodol buah salak dengan tepung singkong termodifikasi sebagai bahan pengisi Santi Dwi Astuti; Indah Nuraeni; Bela Iji Pamungkas; Nur Wijayanti; Warsono El Kiyat
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.11766

Abstract

Snake fruit is generally consumed in the form of fresh fruit, but if it is left too ripe, cracked skin can be seen, making it less attractive. Alternative processing of salak fruit is to process it into salak lunkhead. Dodol is generally produced using glutinous rice flour. In this study, another alternative was found, namely the use of modified cassava flour as a substitute for glutinous rice flour. This study used a response surface method with an experimental design using CCD (Central Composite Design) with two factors, namely salak puree and modified cassava flour. The results of this study were the optimum dodol salak formula with the highest desirability value of 0.663 in the 15.73 % salak fruit formula and 11.3 5% modified cassava flour. The results of the sensory test for salak dodol show that an increase in the proportion of pure zalacca fruit causes an increase in the flavor response of the salak and causes a decrease in response to chewiness, stickiness, hardness, white color and preferences. The increase in the proportion of modified cassava flour causes an increase in chewiness, stickiness, hardness, white color, and liking. It causes a decrease in response to the salak flavor. The average chemical test results, the optimum product has a higher difference in value for water content, namely 7.15 %, ash content 0.42 %, protein content 0.28 %, fat content 2.02 %, and energy 8.4 % than with control products. Meanwhile, carbohydrate content has a lower value difference of 2.73 % compared to the control product.
Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudi Wardhana; Sasmidi Sasmidi
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13297

Abstract

The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated for water content, texture, cooking quality and color. The results indicated that proportion of rice and   black taro flour affects the cooking quality, texture and color of the kwetiau (p0,01). Black taro flour addition produced kwetiau with decreased cooking time, hardness, cohesivennes and chewiness, L* value and a* value. A higher proportion of black taro flour increased the weight after cooking, cooking loss, adhesiveness and b* of the kwetiau. The proportion of rice and black taro flour did not affect the moisture content and springiness. Fermented black taro flour can be used to a limited extent (25 %) as a substitute for rice flour in making kwetiau.
Survei marketing mix diversifikasi olahan tepung buah lokal salak manonjaya bagi pelaku usaha kecil pangan Sumarto Sumarto; Ani Radiati; Raden Agus Bachtiar
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13911

Abstract

One of the efforts to increase consumption of fruits and vegetables for the local community and others area is innovate the diversification of processed food products. For example, the fruit of Manonjaya salacca had been researched and made a semi-finished product in the form of flour and other processed food products such as muffins, cakes, cookies, and flakes. Before, the results of the research had been diseminated to the local Small and Medium Enterprises (SMEs). The purpose of this study was to determine the potential development of processed food product from Manonjaya salacca flour diversification for the food SMEs throught a market survey with marketing mix approach. The research method used was a survey with a quantitative approach. The survey was conducted online to 251 respondents throughout Indonesia. Respondents consist of various generations, gender, profession, domicile, and level of income. Questions were given based on the marketing mix categories, namely product, place, price, and promotion. Product: the market survey results show that Manonjaya salak flour has the potential to be developed into souvenirs or sweet snacks for all generations, especially in the Z generation. The product that has the potential to be developed was sponge cake/cake. Place: most of the respondents bought souvenirs in stores, while the millennials and the Z generations bought sweet snacks through online delivery services. Price: respondents stated that a reasonable price for a sweet snack per 750 grams is IDR40,000. Promotion: The further away from the respondent's domicile, the less familiar they were with Manonjaya salacca. For this reason, processed food products from Manonjaya salacca flour need wider promotion. This product promotion is mainly related to the superiority of nutrients, their health benefits, and the variety of diversified products developed by SMEs
Rancang bangun sistem monitoring dan kontrol pH air untuk budidaya ikan lele Ari Rahayuningtyas; Diang Sagita; Novita Dwi Susanti
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.14129

Abstract

One of the water quality parameters that are important to consider in fish farming is pH. Unstable pH conditions can cause a decrease in water quality and cause fish to harvest less than optimal yields. Under certain conditions, there is an extreme change in the pH value, so it needs to be normalized again. This study aims to design a monitoring and control system of pH for catfish farming. The control system consisted of an SKU SEN0161 type pH sensor, equipped with two pumps to automatically flow alkaline and acidic pH solutions. The design method used was the prototyping method, i.e. Listen to Customer (Design criteria collection), Design and Build Prototype, and Test Drive and Evaluation. Based on the static characteristic test on the pH sensor, it was found that the pH sensor reading error was 0.11 with a deviation of 0.03. A small error value indicates that the sensor has high accuracy and a little deviation value indicates that the sensor has a high level of precision. For the repeatability test with an interval measurement of 5 minutes, the sensor measurement had a deviation of 0.01. The performance test of the pH control system showed that the system had been able to control the pH according to the set point (6 and 7.5), both under acidic conditions (pH 5.4) and under alkaline conditions (pH 8). The system had also been able to store and display data on Android devices in real-time (24 hours non-stop) via an internet connection, making it easier to monitor by users. It was also found that catfish can grow well at pH 6.5-8.
Perubahan sifat fisis dan mekanis pelet bambu andong (Gigantochloa pseudoarundinaceae) setelah perlakuan torefaksi Karina Gracia Agatha Tambunan; Bagus Saputra; Intan Fajar Suri; Indra Gumay Febryano; Afif Bintoro; Wahyu Hidayat
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.14211

Abstract

Torrefaction has been well known to improve the properties of various biomass pellets. However, the study on torrefaction of andong bamboo pellet is still limited. This study aimed to evaluate the changes in the physical and mechanical properties of Andong bamboo (Gigantochloa pseudoarundinaceae) pellets resulting from torrefaction.  The pellets were torrefied at 200°C, 240°C, and 280°C using an electric furnace for 50 min.  The physical properties analyzed were color, moisture content, density, water adsorption, and resistance to water immersion.  A compressive strength test examined the mechanical property.  The results showed that the color of bamboo pellets torrefied at 200°C, 240°C, and 280°C were changed, showing overall color change (∆E*) values of more than 12. The lightness (L*) of the pellet remarkably decreased with the increase of torrefaction temperature. In other words, the pellet became darker with increasing temperature. The yellow/blue chromaticity (b*) was also decreased with increasing the torrefaction temperature. However, the red/green chromaticity (a*) increased at 200℃ but decreased at 240℃ and 280℃. Moisture content and pellet density decreased with increasing torrefaction temperature.  The pellets’ water adsorption decreased as the torrefaction temperatures increased at 200℃, 240℃, and 280℃.  The results also showed that the torrefied pellets were more resistant to water immersion than the control pellet as they could maintain their original form even after 24 h immersion test.  The compressive strength decreased as increasing the temperature. The torrefaction temperature affected and improved the properties of Andong bamboo pellets.

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