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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 2 (2023)" : 26 Documents clear
PENILAIAN DAUR HIDUP PRODUK KOPI ROBUSTA ORGANIK PADA AGROINDUSTRI KOPI KLUNGKUNG Elida Novita; Dini Retno Widyaningsih; Hendra Andiananta Pradana
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14700

Abstract

Organic robusta coffee cultivation in Klungkung Village can cause environmental pollution and has the potential to produce greenhouse gases (GHG) due to inefficient use of energy. Upstream processes or gardens use organic fertilizers without proper knowledge. Meanwhile, downstream or processing uses technology and produces waste that is not yet environmentally friendly. This study aims to determine how much impact the processing of organic robusta coffee can make, so that the product can be said to be feasible as an environmentally friendly product. The method used in this research is Life Cycle Assessment (LCA) which has stages of determining goals and scope, life cycle inventory, life cycle impact assessment and interpretation. Processing of organic robusta coffee products produces a GWP of 21,2768 kg CO2-eq and the efficiency of energy use shows a NER value of 0.02 and a NEV of -153.94. The recommended alternative improvement is the use of coffee horn skin which is processed into briquettes as a substitute for LPG fuel in the roasting process. If the alternative recommendations are implemented, it can reduce the GWP value to 20.4374 kg CO2-eq and increase energy use efficiency to a NER value of 1.09 and NEV of 9.86. The environmental impact resulting from this research is the amount of greenhouse gases (GHG) resulting from the organic robusta coffee production process, if not repaired, it will pollute the surrounding environment.
ANALISIS KONSTANTA LAJU PENGERINGAN DAN KARAKTER SIMPLISIA BUNGA KAMILEN (Matricaria chamomilla L.) DENGAN BEBERAPA METODE PENGERINGAN Devi Safrina; Dian Susanti; Arsy Nurul Khotimah
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.10681

Abstract

Chamomile (Matricaria chamomilla L.) is a plant that people widely use in traditional medicine. Chamomile parts used as medicine are the flower, usually dried before use, commonly named simplicia. Several drying methods can be used and closely relate to the resulting simplicia character. One of the simplicia characteristics observed is organoleptic (shape, color, and scent). The difference in the drying method used also causes variations in the moisture content of the simplicia. The drying process for an extended period can damage the content of Chamomile flowers. To overcome this, an analysis is needed to predict drying time to comply with established standards. One indicator to predict drying time is to determine the value of the drying rate constant (k). This study aims to obtain the value of the drying rate constant by several drying methods and their effects on the organoleptic character of simplicia (shape, color, scent). The research uses five drying methods, and three repetitions include drying by wind, indirect sunlight, sunlight, and oven combination, oven drying using silica gel, and oven drying without silica gel. Results showed that the drying method significantly affected the rate of drying constantly. The highest drying rate constant was reached by oven drying with silica gel at 0.5758 days-1 and oven drying without silica gel at 0.5751 days-1. The drying method did not significantly influence the shape, color, and scent of chamomile simplicia.
INCENTIVE AND DISINCENTIVE FOR PROTECTION OF SUSTAINABLE FOOD AGRICULTURAL LAND IN CILEGON CITY Sirajuddin Sirajuddin; Cep Jandi Anwar; Tatang Sutisna; Asep Ridwan
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14104

Abstract

This study examines the application of sustainable food on agricultural land in Cilegon City. This study also analyzes the factors contributing to land conversion, productivity issues, and incentives and disincentives for the protection of sustainable food agricultural land in Cibeber, Jombang, and Purwakarta districts. In Cilegon city, most of the sustainable food agricultural land areas are not owned by the local government but by citizens. This condition makes the land vulnerable to being converted by landowners for non-agricultural uses. The existence should be strengthened with space utilization control instruments as a technical rule to prevent agricultural land conversion from developing and violating the spatial designation determined in the spatial plan. This study uses a parallel mixed method namely in the form of spatial methods and qualitative methods. This study found the factors that determine agricultural incentives and disincentives in the three districts in Cilegon City so that these factors can be used in determining the types of incentives and disincentives influencing land owners to defend land his farm. The factors obtained are derived from the variable based on the literature review synthesis. The variable is asked to the respondents until the variables are consensus. The results showed some economic and non-economic factors that determine agricultural land conversions, such as farmers’ family necessities of life, housing development, and low agricultural land productivity. Some incentives for farmers can be supplied by providing services and infrastructure to support farmlands, such as irrigation, water jet pump, fertilizers and seeds, and marketing aid to protect agricultural land from conversion. Some disincentives, such as higher taxes and tighter building permits, should be imposed on agricultural land conversion. This study provides recommendations to protect sustainable food agricultural land. Furthermore, it promotes detailed agrarian reform and equalizes perceptions among Regional Apparatus Organizations. It also disseminates information to the community and updates the mapping of water sources. Finally, it promotes the issuance of local government law of Protection of Sustainable Food Agricultural land.
PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN Muhammad Gilang Ramadhan; Sudaryanto Zain; Sarifah Nurjanah; Abdullah Md Zain; Roshita Ibrahim; Asri Widyasanti
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13192

Abstract

Water loss by transpiration causes withering in tespong (water celeries). Crisping can be considered to maintain the availability of water in tespong. The crisping is a process of diffusing water into vegetables through a soaking process by employing the mechanism of opening and closing of stomata and other natural openings which is influenced by surrounding temperature. The purpose of this study was to determine the effect of temperature and soaking time on the crisping process in maintaining the freshness quality of tespong. Tespong samples were immersed at 30°C and 40°C soaking temperatures for 3, 5, 7, and 10 minutes of soaking time, followed by a cooling process in cold storage at 5±2 °C for 16 hours before being stored in a chiller at 8±2°C for 4 days. Tespong’s weight loss, moisture content, color, and texture were observed during the storage time. As a control treatment, 2 groups of tespong were prepared. Control 1 was placed directly in a chiller with a temperature of 5±2°C whereas control 2 was in a laboratory room. The results showed that crisping treatment with 30°C soaking temperatures and 3 minutes soaking time gave better results in maintaining tespong’s freshness where weight loss, moisture content, L, a*, b*, and texture were -5.67%, 89.36%, 52.40, -14.54, 23.84, and 388.44 g/d, respectively.
Front Matter June, Volume 17 No 2 2023 Editorial Agrointek
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

ANALISIS DAN DESAIN SISTEM PRODUKSI KEMASAN AKTIF ANTIMIKROBA UNTUK MENJAGA MUTU PRODUK PANGAN Reskiati Wiradhika Anwar
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14096

Abstract

Development of antimicrobial active packaging has much to do with different types of raw materials, carrier antimicrobial agent, even to the development of methods that aim to maximize the function of the packaging to be applied to food products. However, the diversity of application of antimicrobial packaging makes packaging products not specific results to be used. Based on these problems, there should be analysis and design that aims to produce models of the incorporation of elements of the matrix constituent antimicrobial packaging, films, and antimicrobial compounds, and can provide more benefits to consumers of the safety and quality of food products are packaged. Modeling tested as a real simulation system. The method used by the analysis of the needs of the production, use case, PHD, BPD and BPMN, then the system design verification and validation will be done in analyzing the system contained in an antimicrobial packaging production systems. And also used the formulation of Association Rules Mining in designing a system to achieve the goal of the acquisition of rules that interpret the relationship between changes in product quality paprika with contamination that appears in the product as a reference to the influence of active packaging antimicrobial produced by the connection of incorporation is done in the production stage. To maintan the qualitu of packaged food products, a system of linkages was created between the incorporation processes in the production of antimicrobial packaging.
UJI KANDUNGAN GIZI DAN PERBANDINGAN SIFAT SENSORIS BERAS ANALOG DARI TEPUNG CASSAVA DENGAN PENAMBAHAN TEPUNG KACANG HIJAU Nur Annisa Metya Novikasari; Iffah Muflihati; Umar Hafidz Asy'ari Hasbullah; Rizky Muliani Dwi Ujianti
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13925

Abstract

Analog rice is artificial rice that resembles rice. Cassava flour and mung bean flour are the raw materials used in the manufacture of analog rice. Modification of starch by annealing, Heat Moisture Treatment, and Autoclaving-cooling aims to improve the characteristics of analog rice. This study aims to determine the effect of physical modification of cassava flour and the ratio of flour (modified cassava flour and mung bean flour) on the chemical and sensory properties of analog rice. Making analog rice includes weighing ingredients, mixing, adding water, cooking, extruding, and drying. Chemical analyses were water content, fat content, ash content, protein content and carbohydrate content. A sensory test was conducted using multiple comparison test. The results showed that the type of modification and the ratio of modified cassava flour and mung bean flour were able to reduce water content and fat, but were able to increase ash content , protein and carbohydrates. The comparison test stated that the analog rice was different from the control rice (rice sosoh).
DESIGN OF INTEGRATED PLASTIC WASTE MANAGEMENT BUSINESS MODEL BASED ON DIGITAL CIRCULAR ECONOMY IN CILEGON CITY Asep Ridwan; Achmad Bahauddin; Dyah Lintang Trenggonowati; Azijul Azhar
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14117

Abstract

Indonesia is the number two producer of plastic waste. According to Cilegon Mayor Regulation Number 30 of 2019, Article 5 of the Regional Regulation, Cilegon City has a target of reducing waste by 30% and handling waste by 70% of the generation of household waste and waste similar to household waste. One solution is to implement the concept of a circular economy, which is consistent with the five-year master plan data from 2020 to 2024. This research aims to find solutions to problems associated with plastic waste, which is difficult to decompose. An expert opinion, a financial feasibility test using the benefit-cost ratio(BCR) to new revenue streams, and determining the relationship between the circular economy and sustainable development goals were all part of the circular business model canvas (CBMC) used Sustainable Development Goals (SDGs). This research is based on qualitative methods, and quantitative methods are used to test the financial viability of the new revenue stream.Based on the data processing results, it is necessary to redesign using a circular business model canvas, seek product diversification from processing plastic waste, and calculate the feasibility test of the paving block business as a new revenue stream.   The current business model canvas was designed as a result of this research. This research is expected to assist IPST Asari and the Bank Sandi Team in maximizing the potential for processing plastic waste in Cilegon City.
OPTIMASI PENENTUAN RUTE DISTRIBUSI BERAS KOMERSIAL BULOG MENGGUNAKAN METODE BRANCH AND BOUND DENGAN BANTUAN SOFTWARE LINGO Dhian Herdhiansyah; Asmila Yunissa; Weka Gusmiarty; Asriani Asriani
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14514

Abstract

The purpose of this study was to optimize the distribution route of commercial rice for general logistics companies in Kendari City using the branch and bound method with the help of lingo software. This research was conducted at the Perum Bulog, Southeast Sulawesi Regional Office. Determination of the location of the research is done intentionally (purposive sampling) which considers that Perum Bulog in Kendari has regular customers, distributes its products, and requires optimization of route determination to optimize distribution costs. Variables in this study: (a) location and several customer requests; (b) Bulog's DC location and capacity; (c) the number and capacity of vehicles for the distribution of Bulog's commercial rice; and (d) the distance between Bulog's DC and customers and the distance between Bulog's commercial rice customers using Google Maps in the form of secondary data. Data analysis in research uses: (a) nearest neighbor method, done by starting from the Distribution Center Warehouse/DC Bulog Sultra as the starting point of distribution and then looking for customer points in Kendari City; (and (b) the branch and bound method assisted by the syntax script of the Lingo program. The study results show that the optimal route that can be used in the distribution of Bulog's commercial rice in Kendari City is from DC in Mandonga to all customers in various regions in Kendari City. Thenreturned to DC in Mandonga, where this route experienced a decrease in vehicle mileage from 424.83km to 349.59km. The branch and bound (BnB) method showed that it  optimize distribution routes so that the distance traveled by vehicles on each route cluster is reduced.
KARAKTERISTIK FISIK DAN KIMIA FLAKES TEPUNG KELOPAK JANTUNG PISANG KEPOK KUNING (Musa paradisiaca Linn) Ariska Rafi Tri Yaningsih; Safinta Nurindra Rahmadhia
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.11619

Abstract

Kepok yellow banana blossom (JPKK) is one type of banana blossom that is usually consumed by the public. JPKK has high fiber content and low fat. Flakes are ready to eat  foods that are consumed as a substitute for breakfast. The aim of this study was to determine the chemical  and physical characteristics of JPKK petals flour flakes. The comparison of JPKK petal flour and wheat flour in the formula for making flakes consists of 0g:100g; 25g:75g; and 50g:50g. Flakes will be analyzed chemically and physically, including moisture content, ash content, total protein content, fat content, crude fiber content, carbohydrate content by different, hardness, and swelling power. The results of this study indicate that the chemical characteristics of JPKK petal flour flakes by testing water content between 2.70-3.71%, ash content between 1.72-4.63%, total protein content between 5.78-7.51%, fat content is between 4.32-5.58%, carbohydrate content by different is between 79.98-84.22%, and crude fiber content is 4.52-10.15%. The physical characteristics of JPPK petal flour flakes have a hardness level between 12.07-13.79N and a swelling power between 4.8-6.57g/g. The addition of JPKK petal flour affects the chemical and physical properties of JPKK flakes, so that it can increase protein content, crude fiber content, reduce fat content, carbohydrate content, hardness, and swelling power. The best formulation of JPKK petal flour flakes was at F3 with a ratio of JPKK petal flour 50g and wheat flour 50g.

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