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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 26 Documents
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Search results for , issue "Vol 17, No 1 (2023)" : 26 Documents clear
A mathematical model of demand with unpredictable salt supply: a case study in Madura Iffan Maflahah; Budisantoso Wirjodirdjo; Putu Dana Karningsih
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.v17i1.16871

Abstract

The proposed mathematical model aims to optimize the amount of demand based on the uncertainty of salt supply to meet the needs of salt in society. This study uses an econometric approach to model the supply and demand for salt based on the uncertainty of the amount of supply. The research results are the salt productivity model used to build a salt availability model. Meanwhile, the salt demand model is built based on past data about the number of requests for each period. The demand and supply functions for salt use a two-variable linear equation system. The salt field productivity models follow a quadratic polynomial pattern according to the difference in seasons at each time. The demand and supply of salt model follows a linear regression. The supply of salt in Indonesia is uncertain at any time. But, the demand for salt increased at the time. It is necessary to model the demand and supply of salt to meet the demand for salt
Penambahan daun kelor pada restructured chicken product sebagai sumber antioksidan Ni’matus Sholihah; Laili Hajidah
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.v17i2.14542

Abstract

Moringa leaves are still utilized in a limited number of processed food items. Moringa is mostly used as a vegetable. Moringa leaves contain enzymes that produce disagreeable scents; thus, their utilization requires product innovation. Nuggets are processed meats that are simple to prepare due to their inclusion in frozen foods that can be readily prepared and kept, but the hue is often unappealing. Fortification is one of the processes that involves adding nutrients to a food product so that it has nutritional value. sufficient. The inclusion of antioxidants produced from Moringa leaves in this nugget product provides nutrition. This study aims to determine the effects of increasing the concentration of moringa leaves on the quality of chicken nuggets as well as the interaction between the usage of concentration and treatment of moringa leaves on the quality of chicken nuggets. The research design used was a factorial randomized block design (RAK) with two treatment factors. Factor 1 was added Moringa leaves which consisted of 3 levels (fresh Moringa leaves, dried Moringa leaves, blanching Moringa leaves), and factor 2 was the concentration of Moringa leaves, which consisted of 3 levels (10%, 15%, 20%). The parameters of the tests were water, ash, texture, fat, protein, chlorophyll, and antioxidants. The best treatment was on 20% fresh leaf treatment which had 63.24% water content, 7.33% ash content, 0.36% chlorophyll, 55.66% antioxidant, 6.07% fat, 12.05% protein. Moringa nuggets are a potential outcome of Moringa leaf innovation.
Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture Setyani Budiari; Hani Mulyani; Yati Maryati; Euis Filailla; Anastasia Fitria Devi; Hakiki Melanie
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.v17i1.14269

Abstract

Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, total polyphenol, chemical compound profile using LC-MS/MS) and the antioxidant activity. Three variables were varied, i.e., red ginger concentration (1, 5, and 10%), kombucha culture concentration (10 and 20%), and fermentation time (0, 6, and 12 days). The total sugar and pH declined during fermentation while the titratable acidity, polyphenol, and antioxidant activity increased. The kombucha prepared with 20% culture concentration resulted in a greater reduction of pH and increase of titratable acidity, total polyphenol, and antioxidant activity than the one prepared with 10% culture concentration. The red ginger kombucha prepared with 10% ginger and 20% culture in 12 days displayed the highest antioxidant activity. It revealed ten active compounds under the LC-MS/MS investigation, i.e., 3’,4’,5’,5,7,8-hexame-thoxy flavone, 6-gingerol, evodin, isosakuranetin-7-rutinoside, methyl ophiopogonanone A, narirutin, neohesperidin, ononin, sinensetin, and shogaol. This research shows that red ginger extract fermentation using kombucha culture can be an alternative technology to produce red ginger-based functional drinks with healthy organic acids, healthy polyphenols, and antioxidant activity.
Karakteristik hard candy minyak atsiri daun kemangi dengan penambahan ekstrak daun kelor (Moringa oleifera) Nanda Ayu Hapsari; Bara Yudhistira; Rohula Utami
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.v17i1.10789

Abstract

Hard candy is one of the most favorite foods among Indonesian people. To increase the benefits and nutritional values of hard candy, basil essential oil and moringa leaf extract are added. Basil essential oil and moringa leaf extract contain various functional compounds, such as antioxidants that are beneficial for health. The purpose of characteristic basil essential oil hard candy with variation of moringa leaves extract addition, which is to find out physical, chemical, and sensory effect of adding moringa leaves extract, and knowing the best formula for hard candy. This study uses a completely randomized design (RAL) with one factor, concentration ratio between moringa leaves extract and water. The addition of moringa leaves extract and water in each sample is 80%:20%, 60%:40%, 50%:50%, 40%:60%, and 20%:80%, with three times repeating sample and two times repeating the analysis. The obtained data were analyzed by SPSS one way ANOVA then if there were real difference, further tests were performed with Duncan Multiple Range Test (DMRT) with significant rate 95%. The addition of moringa leaves extract affected hard candy’s physical characteristic hue color, chemical characteristic antioxidant activity, and sensory characteristic color, taste, and overall parameters. The best hard candy formula is hard candy F5(20% moringa extract : 80% water) with hue color 80,009 (yellow red), hardness 449,435 N, cohesiveness 0,010, water content 1,704%, ash content 2,194%, reduction sugar content 18,343%, water activity 0,525, pH 6,417, and antioxidant activity 20,910%
Variasi konsentrasi kitosan dalam pembuatan bioplastik berbahan baku jerami nangka Ok Ricky Jumatul Qadri; Farida Hanum Hamzah; Dewi Fortuna Ayu
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.v17i1.14376

Abstract

One biopolymer that can enhance the characteristics of starch-based bioplastics is chitosan. This research intended to obtain the finest chitosan concentration on bioplastics made from jackfruit straw characteristics. This examine experimentally conducted employing a Completely Randomised Design (CRD) with four treatments and four replications to yield 16 experimental units. This study’s treatment included K1 (chitosan concentration: 2%), K2 (chitosan concentration: 4%), K3 (chitosan concentration: 6%), and K4 (chitosan concentration 8% ). The parameters examined in this research included water resistance, water vapor transmission rate, tensile strength, elongation, and biodegradability. The acquired data were statistically examined using analysis of variance (ANOVA). If the F count was more than or equal to the F table, the analysis would proceed with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The analysis of variance showed the addition of different concentrations of chitosan in the manufacture of bioplastic made from jackfruit straw had a significant effect on water resistance, water vapor transmission rate, tensile strength, elongation, and biodegradability. The best treatment in this study was the K1 with a chitosan concentration of 2%, which had swelling of 67,09%, water vapor transmission rate of 3,0379 g/m2/hour, and tensile strength of 14,68 MPa, elongation of 32,46%, and 8 days for complete degradation.
Profil sensoris tablet effervescent kopi jahe dengan variasi konsentrasi serbuk kopi jahe dan jenis asam organik Umar Hafidz Asy'ari Hasbullah; Marcella Berliana Purnama; Rini Umiyati; Laela Nur Rokhmah
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.v17i1.13615

Abstract

Ginger coffee drinks have been in great demand by consumers, and instant ginger coffee sachets have been circulating in the market. Ginger coffee effervescent tablets will be an alternative product to increase coffee consumption, and the industry can apply. This research aimed to study the sensory profile of ginger coffee effervescent tablets and their solutions made from a different concentrations of ginger coffee powder and types of organic acids. This study used a factorial design with two factors. The first factor was the concentration of 30 % and 50 % of ginger coffee powder. The second factor was the type of organic acid which consists of tartaric acid, malic acid, and a combination of both acids. A descriptive sensory test was conducted by using trained panelists. The results showed that the increasing concentration of ginger coffee powder in the formulation had a significant effect on the sensory profile of the ginger coffee tablet and effervescent solution, especially the darker and browner colors. In contrast, the taste and aroma weren’t changed significantly. The difference in organic acids in the formulation did not cause significant differences in the sensory profile of the ginger coffee effervescent solution and tablets. In general, the dissolution of tablets in water into an effervescent solution will increase the color sensory profile but not the aroma profile.
Front Matter March, Volume 17 No 1 2023 Editorial Board Agrointek
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Modifikasi fisik tepung suweg (Amorphophallus campanulatus) dengan iradiasi sinar ultraviolet C (UV-C) dan heat moisture treatment (HMT) Dewi Novita; Umar Hafidz Asy'ari Hasbullah; Fafa Nurdyansyah; Iffah Muflihati
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.v17i2.13555

Abstract

Suweg (Amorphophallus campanulatus) is a tuber that has not to explored widely for its use. This study aimed to determine the effect of physical modification of UV-C and HMT on the characteristics of suweg flour. This study used a factorial design with two factors. The first factor is the type of modification which consists of Ultraviolet-C Irradiation (UV-C) and Heat Moisture Treatment (HMT). The second factor is the length of modification time. The UV-C modification uses 10 min, 20 min, and 30 min. Simultaneously, the HMT modification uses four, five, and six hours. The control used unmodified suweg flour. The result showed that the modified UV-C and HMT methods with different time-process variations affect the suweg flour characteristics. UV-C and HMT modification was increased solubility and yellowness (b*). In contrast, it decreased yield, moisture content, lightness (L*), and redness (a*). HMT modification had a most significant effect than UV-C modification in suweg flour modification.
Ekstrak bunga telang sebagai pengganti ZA pada fermentasi nata de banana peel Oktavia Nurmawaty Sigiro
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.v17i1.13971

Abstract

Nata is a source of fermented food that contains high fiber. However, to reduce the use of ZA in food, other natural nitrogen sources are needed so that they are safer in the body. This study aims to determine the potential of telang flower or butterfly pea (Clitoria ternatea) extract as a substitute for ZA in fermented fiber-rich foods such as nata de banana peel. The research method was carried out by experimental methods, namely the observation of yield, fiber content, and thickness of  nata de banana peel without the addition of ZA (X1) and with the addition of ZA (X2) with the addition of a concentration of 25 ml and 50 ml of telang flower.The result showed that the highest nata result in terms of yield, fiber content, and nata thickness were nata samples with 50 ml of telang flower extract with the addition of ZA. The sample with telang flower extract without the addition of ZA was the highest in terms of yield and fiber content was nata with 25 ml of telang flower extract. Based on the thickness, nata with 25 ml of telang flower extract without the addition of ZA had a greater thickness than nata with 50 ml of telang flower extract without the addition of ZA. This shows that the sample with the extract of telang flower without the addition of ZA can form nata de banana peel. Therefore, the extract of telang flower can be used as a substitute for ZA in the fermentation process of nata by Acetobacter xylinum. Based on the fiber content produced, the best nata is nata de banana peel which is formed from samples with 25 ml of telang flower extract without the addition of ZA
Karakteristik sifat fisikokimia sabun cuci cair menggunakan sari lerak sebagai surfaktan alami La Choviya Hawa; Umroh Qothrun Nada; Sumardi Hadi Sumarlan
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.v17i1.10696

Abstract

Lerak (Sapindus rarak Dc.) is an Asian plant that produces saponins, artificial surfactant, used as cleaning agent. Lerak has been used as traditional cleaning product because it is believed to maintain the color of the product, and also eco-friendly. The use of lerak as a traditional cleaning product is inefficient, so in this study lerak will processed as liquid laundry soap. This study conducted to determine the effect of lerak concentration (5 %, 7 % and 9 %) to the physicochemical properties of liquid laundry soap. This study used Randomized Block Design (RBD), analyzed by one way ANOVA and the next test used LSD test. Based on the research, lerak concentration were significantly different on pH, free fatty acids and clean ability of liquid laundry soap but were not significantly different on specific gravity, viscosity, foam stability of liquid laundry soap. The best treatment is liquid laundry soap with 7 % lerak concentration that have higher values of clean ability and viscosity. The addition of lerak concentration in liquid laundry is proven to increase their cleaning power and eco-friendly but will be constant at saturated level.

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