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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 2 (2023)" : 26 Documents clear
STRATEGI PENGEMBANGAN PRODUK PERIKANAN BERDASARKAN INTEGRASI KONSEP BLUE ECONOMY, KEAMANAN PANGAN DAN HALAL Hana Catur Wahyuni; Puspita Handayani; Rima Azzahra
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.v17i2.14450

Abstract

Fishery products are one of the potential aquatic resources in Indonesia that have the potential to be developed, considering that Indonesia is rich in aquatic resources. One of the concepts that can be implemented in developing fishery products is the blue economy (BE) concept. This concept is appropriate because it focuses on growth, job creation, and environmentally friendly technological innovation. Meanwhile, food safety and halal are needed to meet the community's need for safe and halal food products. This study aims to identify the factors of strength, weakness, opportunity, threat and develop a strategy for developing fishery products by integrating the concepts of BE, food safety, and halal. on 11 respondents. The research was conducted using the SWOT method through two stages: the first stage to assess internal factors (IF) and external factors (EF). The second stage SO, WO, ST, and WT strategies. The results showed five aspects of strength ten aspects of weakness,  seven aspects of opportunities, and five aspects of threats. The data processing results with IF show that the strength value is 3.59 and the weakness is 3.39. As for the EF value, it is known that the opportunity value is 3.54, and the threat value is 3.58. In the SWOT matrix, it is known that fishery product business actors are in quadrant 2. Furthermore, strategies that can be used in the integration of BE, Food Safety, and Halal by utilizing a digital marketing system, complementing the legality of food safety and halal business actors, product diversification, use of environmentally friendly technology, and integrating BE in food safety and halal policies as well as internal audit instruments
PROSES PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS): ANALISIS FISIK DAN KENAMPAKAN ORGANISME Edhi Sarwono; Dwi Ermawati Rahayu; Weldy Dziya Millati; Sariyadi Sariyadi
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.v17i2.13935

Abstract

Oil Palm Empty Fruit Bunches (OPEFB) are among the processed palm oil's waste products. A tone of processed fresh oil palm fruit bunches produces 22-23% of OPEFB. Using OPEFB as mulch for the gate takes a long to decompose and triggers rhinoceros beetles as palm oil pests. Therefore, this study determined OPEFB composting process and the emerging organisms. The composting method involved open windrow with material mixture variation without leachate and EM4 (Effective microorganisms 4), with additional EM4, leachate, and leachate and EM4. OPEFB was chopped to 2-4cm, and the pieces were stacked with dimensions of (120cm x 80cm x 100cm). The results showed that adding activators in the composting process did not affect the organism’s appearance. Bioactivators visually affect the texture, smell, and material color. Furthermore, temperature, pH, and humidity had a similar trend in the composting process. The organisms that emerged from the composting process include maggots, ants, fungi, and millipedes
PERBAIKAN KUALITAS KADAR AIR DAN KADAR KOTORAN CRUDE PALM OIL (CPO) PADA MESIN PURIFIER MENGGUNAKAN KAIZEN DI PT. ACL Nina Hairiyah; Ma'ratus Sholikhah
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.v17i2.13165

Abstract

Moisture content and dirt content are important parameters to determine the quality of Crude Palm Oil (CPO) products produced by Palm Oil Mills. In recent periods, the quality of moisture content and dirt content at the clarification station for the purifier machine at PT. ACL does not meet the specified standards, namely for moisture content of more than 0.2% and impurities content of more than 0.5% for CPO samples coming out of the purifier machine. This research was conducted to improve the quality of the water content and dirt content of CPO on the purifier machine using kaizen at PT. ACL. The results of the kaizen analysis using the 5W+1H method were applied to take corrective actions. Based on observations, after corrective action was taken, the results obtained moisture content and dirt content that did not exceed the established standards so as to improve the quality of CPO produced by PT. ACL.
SHELF-LIFE ESTIMATION OF PINEAPPLE CHIPS BY A WATER SORPTION ISOTHERM CURVE APPROACH Dewi Fortuna Ayu; Nurmadhona Nurmadhona; Raswen Efendi
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.v17i3.14686

Abstract

Pineapple chips have low moisture content and water activity, so they are able to absorb water from the environment and have an impact on shorter shelf life.  One way to reduce the absorption of moisture is by choosing to package with good barrier properties. This study conducted experimentally to estimate the shelf life of household products of pineapple chips with aluminum foil and polypropylene packaging using the water sorption isotherm (ISA) curve approach. Some models of the ISA curve equation were tried, including GAB, Hasley, Caurie, Chen Clayton, Oswin, and Henderson. The parameters observed in this study consisted of initial, critical, and equilibrium moisture content, determination of the water sorption isotherm curve, slope value, saturated vapor pressure, packaging permeability, packaging area, dry weight per package, and calculation of shelf life. The results showed that the selected ISA curve equation model for pineapple chips was the Hasley model with the equation Log [In 1/aw)] = Log -1.73 + Log 1.42 Me. Permeability of polypropylene packaging was obtained at 0.1275 (g/m2.hari.mmHg), while aluminum foil was 0.0441 (g/m2.hari.mmHg). Therefore, pineapple chips have a shorter shelf life with polypropylene packaging compared to aluminum foil. The shelf life of pineapple chips with polypropylene packaging at RH 70-90% was 31.5-46.5 days, while aluminum foil packaging at RH 70-90% was 87.3-129.3 days with a critical water content of 0.0674 g H2O/g of the material. The use of aluminum foil packaging extended 2-3 times the shelf life of pineapple chips to increase the added value of the household industry of pineapple chips
PENENTUAN KLASIFIKASI KEMATANGAN DAN KUALITAS CABAI MERAH BESAR (Capsicum annuum L.) MENGGUNAKAN APLIKASI COLOR GRAB Afdhal Luthfi; Arum Mustika Sari; Gadis Ratna Dewi; Yuyun Dwijayanti; Trias Prima Satya; Anjar Ruspita Sari; Satria Bhirawa Anoraga
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.v17i2.12388

Abstract

The sortation process of chili is a crucial step in deciding the quality and pricing. Domestic chili production must adopt new technology advancements and adequate post-harvest handling procedures to satisfy the community's needs. This article aims to determine the appropriate post-harvest method to reduce damage and loss of weight in chilies, especially in the sorting and grading process. The method used in assisting the sorting and grading process is by utilizing the Color Grab application and smartphones, namely by converting RGB values into YCbCr, where Cb and Cr values are used to determine the maturity level of chilies. Based on the results of the research that has been done, it can be concluded that the maturity level of half-ripe chili based on the YCbCr color level is Cb value 110-118, Cr 135-147, ripe chili Cb value 119-123, Cr 158-166, very mature chili Cb value 124- 127, Cr 152-157. Therefore, the vitamin C content in half-ripe chili is 1.382 mg/g, ripe chili is 1.311 mg/g, and very mature chili is 1.981 mg/g—the more mature the chili, the higher the vitamin C content in the chili.
KARAKTERISTIK MUTU SERBUK PEWARNA BUAH NAGA MERAH (Hylocereus polyhizus) HASIL FOAM MAT DRYING DENGAN VARIASI RASIO DAGING DAN KULIT BUAH Andi Eko Wiyono; Desiyanti rukmasari; Eka Ruriani; Herlina Herlina
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.v17i2.14631

Abstract

Pigment is an important part as an indicator of product quality. Natural pigments can be used because they are relatively safe and have low side effects. One of the plants that contain natural pigments is red dragon fruit because it has a high anthocyanin pigment. In addition, the production of red dragon fruit in Jember Regency in 2019 reached 30.7 tons. The high anthocyanin pigment and productivity of red dragon fruit, so that all parts of red dragon fruit in the form of the ratio of flesh and skin of the fruit can be used as raw materials for making natural dyes. The red dragon fruit coloring powder in this study was made by a microencapsulation process using the foam mat drying. This microencapsulation process can extend the shelf life of the dye powder. The purpose of this study was to determine the effect of variations in the ratio of red dragon fruit flesh and skin to the quality characteristics of the dye powder. Research on the quality characteristics of this dye powder uses the ratio of flesh and skin of red dragon fruit. The results showed that all treatments had a significant effect on the quality characteristics of the dye powder in the form of pH value, color value, total dissolved solids value, water content value, water absorption value, and anthocyanin content value. The quality characteristics of the dye powder with 100% skin treatment have a better value than the other treatments. The quality parameters include: the highest anthocyanin content value of 8.437 mg/ml, the highest color intensity value of 11.17, the lowest pH value of 3.28, the lowest percentage decrease in stability of 69%, and the lowest water content value of 3.46%
OPTIMASI FORMULASI KERUPUK PANGSIT KAYA SERAT DAN ANTIOKSIDAN DARI TEPUNG KULIT KAKAO Satria Bhirawa Anoraga; Cristyn Salle Bayu; Luari Giri Pramelini; Fatma Nurul Hida; Annie Mufyda Rahmatika; Anjar Ruspita Sari
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.v17i2.15483

Abstract

Cocoa pod husk (CPH) is the main by-product of cocoa processing, which is rich in fiber and antioxidants. Most cocoa husk waste is generally still used as fertilizer and animal feed. Some studies tried to process cocoa pod husk into flour as a functional ingredient. One of the healthy snacks that most people like is dumpling crackers. This study aimed to determine the optimal formulation to produce dumpling crackers as a functional food. The material used in this research is cocoa pod husk from local farmers in Banjaroya village, Kalibawang, Kulonprogo, D.I. Yogyakarta. The research was conducted at the Agroindustrial Product Engineering Laboratory, Agroindustry Product Development Study Program, Vocational School, Gadjah Mada University in June 2022. The ingredients for making dumpling crackers are wheat flour and cocoa husk flour. Parameters observed included crispness, crude fiber content, and antioxidant activity. Optimization was conducted using two factors, X1 (cocoa pod husk flour) and X2 (wheat flour). Three levels of CPH flour (0, 2, and 4g) and wheat flour (10, 20, and 330g) were used for the experiment. Data collection was carried out in three replications, and the experimental value was expressed as mean ± standard deviation (SD). In addition, central composite design (CCD), analysis of variance (ANOVA), and optimization were carried out using Minitab 16 with a 95% confidence level for each response variable. The results showed that adding CPH powder to the dumping cracker formulation did not affect the level of crispness and antioxidant activity but significantly affected the fiber content. At the best formulation of 4g cocoa pod husk flour and 23,131g wheat flour, the crispness was 3,314, crude fiber content was 2,87%, and antioxidant activity was 61,2269, with a composite desirability value was 0,8597. It can be said that the addition of cocoa pod husk powder in the formulation of dumpling crackers can increase the fiber content of the product.
UNHULLED RICE DRYING RATE IN IMPACT OF ROTARY DRYER ELEVATION ANGLE AND INLET GAS TEMPERATURE Rosalina Rosalina; Gusni Sushanti; Puji Rahayu; Dwi Kemala Putri
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.v17i2.13968

Abstract

Rotary Dryer is a type of dryer that uses a rotating system to prevail the contact of wet material with hot air. LPG gas is used as a heat source assisted by a blower for air circulation in the Rotary Dryer. Using a drying chamber with a diameter of 25 cm, a length of 135 cm, a rotating speed of 7.5 rotary per second and 8 flights in it. The research method used is a completely randomized design method with variations in the angle of elevation or slope of the Rotary Dryer and the inlet gas temperature of the drying chamber with unhulled rice as raw material. The elevation angle variable used 4 levels, namely 9.16o, 11.84o, 14.47o and 16.19o, while the gas inlet temperature variable has three levels, that are 110oC, 115oC and 120oC. Measurement of moisture content using a wet basis, determining the rate of drying using the graphical integration method. The highest drying rate was obtained for changes in the slope of the Rotary Dryer at the gas inlet temperature of 115oC and a slope of 9.16o as 0.140 kg.H2O/m2.hour. However, from the linear regression equation, the most linear drying rate decrease is at the gas inlet temperature of 110oC with the equation y = -0.0054x+0.1778 with a regression coefficient value of 0.9909 almost 1. The most optimal elevation angle in decreasing water content in all temperature variations is the smallest angle, which is 9.16o with the result that the product water content comply for SNI 6128_2015 standard, which is below 14%.
PEMANFAATAN TEPUNG AMPAS KEDELAI DALAM PEMBUATAN KUKIS KACANG TINGGI SERAT DAN PROTEIN Jessica Wijaya; Maria Goretti Marianti Purwanto; Jane Erika Bernard; Tjandra Pantjajani; Johan Sukweenadhi
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.v17i2.14687

Abstract

Soybean pulp is a by-product of soy milk production that is a relatively inexpensive source of protein and is recognized for its high fiber content. Gluten-free peanut cookies have been developed using soybean pulp flour. This study aimed to determine the effect of partial replacement of wheat flour with soybean pulp flour (0%, 20%, 50%, and 80%) on peanut cookies’ sensory attributes and physical and chemical properties. Cookies with increased soybean pulp flour substitutions were found to be nutritionally superior (with higher proximate values for protein, fat, crude fiber content, and ash) to whole-wheat cookies (F1). Based on the sensory evaluation, the formulation of 20% soybean pulp flour presented the most likeness for color, flavor, taste, and manual texture. That ratio gave a final product with an average moisture content of 4.1%, ash content of 0.74%, fat content of 10.02%, protein content of 12.93%, crude fiber content of 0.14%, carbohydrate content of 72.21%, texture score of 746 Cn. The higher proportion of Soybean Pulp Flour also resulted in the cookies' darker color and less crunchy texture
SISTEM MONITORING DAN KONTROL SUHU ALAT SANGRAI BIJI KOPI OTOMATIS BERBASIS MIKROKONTROLER Ari Rahayuningtyas; Dadang Dayat Hidayat; Maulana Furqon; Teguh Santoso
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.v17i2.14506

Abstract

The roasting process influences up to 30 per cent of the aroma and taste of coffee. In this process, the coffee beans will undergo many changes ranging from a reduction in water content, weight and size to changes in colour. To be able to get the optimal aroma and taste of coffee, of course, an automation system in the roaster is needed. This study developed a microcontroller-based automatic coffee roaster monitoring system and temperature control. This study aimed to improve the performance of the roaster by substituting manual work with controlling the temperature by setting the flame on the furnace and monitoring in real-time; web/android can access it. The parameters specified in the design process consisted of time and temperature. The design method used was reengineering, which consisted of Listening to Customers, designing and building prototypes, test driving, and Evaluation. Parameter data from temperature sensor measurements could be recorded and displayed on the LCD or android.The test results showed that the average error percentage of the thermocouple was 1.43 per cent, with an average error of 0.7±0.26; these results indicated that the application of an automation system -based on a microcontroller worked properly. The average value of repeatability temperature every 5 minutes out of ten repeated measurements was  46.7±0.4oC. The performance of the roaster that has been designed was able to reduce the water content maximally by 0.165%/minute. At the same time, the rate of decline in the colour components E*, L*, a*, and b* is 0.754/min, 0.774/min, 0.754/min, 0.774/min, and 0.201/min, respectively.

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