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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
Analisis anteseden inovasi hijau terhadap kinerja berkelanjutan pada UMKM berbasis pangan di Kediri Raya Izzati Ardhan Firdausyi; Endah Rahayu Lestari; Wike Agustin Prima Dania
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.v17i1.13610

Abstract

Nowadays, environmental problems are increasing. This is largely due to production activities carried out by large and small industries, one of which is MSMEs. The increasing number of SMEs that have sprung up also increases their impact on the environment. Increasing environmental problems encourage companies to be environmentally oriented and green innovation to be the right solution for these problems. The purpose of this study was to examine the antecedent variables of green innovation (technology capability and CSR/Corporate Social Responsibility) in MSMEs and the effect of implementing green innovation on sustainable performance. Then examine the effect of environmental dynamics in moderating the relationship between green innovation and sustainable performance. The conceptual model was verified using the Partial Least Square (PLS) method. Data were obtained from 100 food-based SMEs in Kediri Raya. The results showed that the antecedent variables (technology capability and CSR/Corporate Social Responsibility) had a significant positive effect on green innovation. Furthermore, green innovation has a significant positive effect on sustainable performance. Environmental dynamics have a significant negative effect on the relationship between green innovation and sustainable performance. The results of this study offer important implications for MSMEs to be more concerned and increase green innovation to achieve sustainable performance.
Penggunaan kapang Rhizopus oligosporus dalam pembuatan biofoam cup berbahan dasar sabut kelapa dan tepung kedelai Dewi Yunita; Rafiqah Rafiqah; Ismail Sulaiman; Eti Indarti
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.v17i1.12706

Abstract

Biofoam is an alternative packaging to replace styrofoam because it is renewable and biodegradable. In this study, the coconut fibre were used in the production of biofoam cup with addition of commercial tempe yeast (Rhizopus oligosporus). The purpose of this study was to produce biofoam cup which has the characteristics of water resistant, not easily crushed, and easily decomposed. This study was conducted with a factorial Block Randomized Design (BRD) consisting of 2 factors (the amount of soybean flour (T) amd the length of fermentation (S)). The first factor consisted of three levels (20 g, 24 g, and 28 g). The second factor consisted of three levels (3 days, 4 days, and 5 days). All treatments were carried out with 3 replications so there were 27 experimental units. The biofoam cup was analysed for physical (water absorption and porosity), mechanical (puncture strength and compressive strength), and biodegrability. The results showed that the best biofoam cup were obtained from a combination of using 28 g soybean flour and 3 days fermentation. The biofoam cup has the following characteristics: 73 % of water absorption capacity, 72.3 % of porosity value, 3.27 kg/cm2 of puncture strength value, 3.17 kPa of compressive strength value. The average value of biodegradability value of biofoam cup made from coconut fibre was 48 % suggesting that the analysis should be done more than 14 days
Pembuatan tortila jagung (Zea mays L) dari substitusi tepung ampas tahu dan tepung jagung dengan penambahan natrium bikarbonat Muhammad Said Siregar; Lismadayanti Lismadayanti; Desi Ardilla
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.v17i2.14240

Abstract

This study aims to determine the effect of the substitution of tofu flour and corn flour by the addition of sodium bicarbonate in a completely randomized design with two replicates. The first factor is the substitution of tofu flour: corn flour (S) are: S1=100:0, S2=25:75, S3=50:50, S4=75:25, and  S5=0:100. The second factor is the effect of adding sodium bicarbonate (P), which consists of three levels, namely: P1=0.00 %, P2=0.20 %, and P3=0.30 %. The observed parameters: protein content, water content, fat content, ash content, and organoleptic texture, color, and flavor. The statistical analysis showed that the substitution of tofu flour: with corn flour provides a highly significant effect (P0.05) on the protein content, water content, fat content, ash content, organoleptic color, flavor, and texture. The effect adding sodium bicarbonate provides a highly significant effect (P0.05) on the protein content, moisture content, fat content, ash content, and organoleptic texture and no significant effect on organoleptic taste and color.
Exploration study of indigenous civet (Paradoxorus hermaphroditus) bacteria: isolates characterization and molecular identification Murna Muzaifa; Yusya Abubakar; Febriani Febriani; Amhar Abubakar
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.v17i1.13841

Abstract

Biochemistry of civet coffee fermentation in the digestive tract of civets until now is not fully known. This study aims to isolation, characterization and identification of bacteria molecularly from the civet's digestive tract. Analysis of bacteria begins with the civet surgery to obtain fluid from three parts of the civet's digestive tract. Isolation of bacteria conducted by pour plate method using nutrient agar media. Single and different colonies (shape, colour, margin, elevation, size) were separated and purified by streaking method. The pure isolate was further characterized biochemically. The biochemical characteristics of the bacteria observed were Gram staining,  catalase, protease and pectinase activity. Identification of the bacteria was carried out molecularly by identifying the 16S rRNA gene. The results of molecular identification showed that the bacteria from the civet were identified as Alcaligenes faecalis strain LHW 1749, Ochrobactrum anthropi, Stenotrophomonas sp. 262 and Bacillus sp.
Evaluasi cara produksi pangan yang baik (CPPB) dan rekomendasi hazard analytical critical control point (HACCP) pada UKM teh sereh di Metro, Lampung Ilham Marvie; Alexandra Trisna Putri
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.v17i1.12989

Abstract

Lemongrass (Cymbopogon citratus) is a plant often processed into brewing drinks such as tea. Small and Medium Enterprises (SMEs) Asha in Metro Lampung produces lemongrass tea with a production process consisting of size reduction, washing, drying, powdering, and packaging. To improve food safety in the production process is necessary to evaluate Good Manufacturing Practices/Good Food Production Methods (CPPB) and prepare recommendations for Hazard Analytical Critical Control Point (HACCP). The purpose of this study was to evaluate the application of the principles of CPPB and provide recommendations for the HACCP Plan to Asha SMEs. This research carries out by conducting field observations and interviews with several Asha SMEs stakeholders. The results showed that the CPPB evaluation had two serious discrepancy criteria and two critical discrepancy criteria. Therefore, Asha SMEs is included in the food home industry (IRTP) level 4 so that internal audit recommendations can carry out daily. The HACCP analysis results show three critical control points (CCP), namely soaking, drying and packaging. Critical and control limits are recommended by SNI 3836:2013 concerning packaged dry tea. The HACCP recommendation for Asha SMEs are to control the possibility of physical and coliform contamination during the repeated washing process with running water. Drying at 70oC for 12 hours helps reduce water activity in lemongrass tea in preventing mold growth. Furthermore, packaging with attention to the hygiene of workers and tools can prevent contamination of the final product of lemongrass tea
Analisis eksergi pengering tipe bak untuk pengeringan simplisia herbal Hendri Syah
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.v17i1.13438

Abstract

The drying of herb in packed bed is a complex process that involves the simultaneous heat and mass transfer between the air and product. Thermodynamic analysis particularly exergy analysis to be an essential tool for evaluates the avaiable energy at different point in a drying system and provides the useful information for redisign.The objective of this study are determined destruction exergy and eficiency exergy of packed bed dryer for herb drying. A packed bed dryer used for drying experiments. This apparatus that has been prepared with the PID temperature control system. The drying experiments were conducted at different three sample height in bed of 10 cm,20 cm, and 30 cm. Air velocity that is used varied 0.4 m/s and 0.6 m/s. The result showed air temperature in bed decreases with distence because more heat is being transfered to the herb by increasing the distance from inlet of the bed. The highest average destruction exergy was15,015 kJ/s at air velocity 0,6 m/s and sample height 30 cm. The lowest value of average exergy eficiency was 23,59% ..at air velocity 0,6 m/s and sample height  10 cm. It was concluded that exergy eficiency decreased with increasing air velocity

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