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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
IMPLEMENTASI SIX SIGMA MENGGUNAKAN NEW SEVEN TOOLS PADA PERBAIKAN KUALITAS AMPLANG DI UD KELOMPOK MELATI Raden Rizki Amalia; Nina Hairiyah; Nuryati Nuryati
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.v17i2.13233

Abstract

UD Melati Group is a home industry for processing amplang. In the production process, non-standard products were found. This study aims to improve the quality of amplang products by identifying the types and causes of amplang defects, compiling corrective steps and implementing the repair phase. The method used is to apply six sigma using the new seven tools. Data collection is done by direct observation in the field, interviews, and literature studies. The results showed that the types of defects found in the Melati Group UD were non-swelling amplang and hollow amplang with an average sigma value of 1.9831 and a DPMO of 314,500, which means that each production process with the possibility of damage is 314,500 seeds for one million amplang seeds produced. . The main factors causing defects are dough that is too thick, forgetting to add soda, not stirring continuously during frying, stirring and mixing fish, flour and spices that are not smooth, grinding fish that is not soft, fish that are too big/old , and fish that are too small. After the repair, the sigma value increased from 1.98 to 2.3414 and the DPMO value decreased by 11.45% from 314,500 seeds to 200,000 seeds.
PENGARUH VARIASI WAKTU PENGUKUSAN DAN SUHU PENGERINGANTERHADAP KARAKTERISTIK TEPUNG MAGGOT BLACK SOLDIER FLY Elida Novita; Dian Purbasari; Leni Putrianggraini; Bambang Herry Purnomo
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.v17i2.13084

Abstract

BSF maggot flour is one of the alternative protein source feed ingredients that can be applied to quail farms. With the potential for high protein content, proper handling so that the nutrients  in the ingredients are maintained needs to be known. The purpose of this study was to determine the effect of variations in the treatment of steaming time and drying temperature on the characteristics of BSF maggot flour and to determine the best treatment in the processing of BSF maggot flour as protein source of quail feed. The experimental design used was a completely randomized design (CRD) with two factors. The first factor is the steaming time (10, 20, and 30 minutes). The second factor is the drying temperature (60, 70, and 80°C). The observed variables were color, water absorption, water content, protein, and fat. The methods used are: measurement of color (Soewarno), water absorption (Fardiaz methode), moisture content (thermogravimetry), protein (Kjeldahl), and fat (soxhlet). The data obtained were analyzed by means of variance (ANOVA), the results of the analysis which showed the average difference were followed by Duncan's test. The results of statistical analysis showed that the steaming time had an effect on the absorption of water and protein. While the drying temperature affects the value of L (brightness), water absorption, and protein. Based on the SNI standard for quail feed, the fat content in each sample exceeded the maximum limit. So that BSF maggot flour with this treatment is not recommended to be given to quail.
EVALUASI PENGGUNAAN MEDIA SOSIAL INSTAGRAM UNTUK PEMASARAN ONLINE PRODUK OLAHAN SALAK UNIT KELOMPOK WANITA TANI (KWT) PURWOBINANGUN Dian Rizki Tri Wahyu Nanda; Anjar Ruspita Sari; Pujo Saroyo
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.v17i2.13910

Abstract

Purwobinangun Farmer Women's Group (KWT) is an association that accommodates the activities of women farmers in Purwobinangun, Pakem District, Sleman Regency, Yogyakarta Special Region. The Covid-19 pandemic caused KWT Purwobinangun's harder efforts to sell processed snake fruit products due to large-scale social restrictions (PSBB). The selling difficulties of their product in this situation have resulted in a decrease in income so that members of the association need to innovate their marketing activity to reach consumers easily. The objective of this study was to evaluate the online marketing of processed snake fruit by KWT Purwobinangun using Instagram. The application of Instagram in processed snake fruit marketing began with information gathering, observations, questionnaires distribution, e-mail accounts creation, Instagram accounts creation, as well as online marketing activities. The result showed that Instagram account @pasar_springmerapi as online marketing for KWT Purwobinangun took 4 months to be recognized by the public. KWT Purwobinangun member stated that online marketing using the @pasar_springmerapi (Instagram account) resulted in consumer convenience of various product types finding and product descriptions offered so that the marketing distribution is more effective. However, the activities of product ordering were considered inefficient due to KWT Purwobinangun did not have a centralized admin to organize various products order. Thus, to improve the marketing effort of processed snake fruit, it is necessary to do information updates continuously.
KARAKTERISASI NILAI IC50 DAN KADAR KURKUMIN PADA TABLET EFFERCVESCENT EKSTRAK KUNYIT YANG DIPERKAYA VITAMIN C Arief Rakhman Affandi; Ary Susatyo Nugroho; Umar Hafidz Asyari Hasbullah
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.v17i2.13040

Abstract

During the pandemic, nutraceuticals are needed to boost immunity. Indonesia is one of the countries that has the potential to produce nutraceutical goods based on rhizomes like ginger, turmeric, temulawak, and other types of rhizomes. These rhizomes have been used for medicinal purposes for thousands of years. This refresher contains significant health-promoting effects. Turmeric contains several components of active compounds that can act as antioxidant compounds and increase body immunity. Effervescent tablets are one sort of food product that could be made utilizing turmeric as an ingredient. The purpose of this study was to develop a formula for effervescent tablets that make use of turmeric extract and are mixed with vitamin C, which is known also to aid increase body immunity and other bodily health functions. The design is a Complete Randomized Design (RAL) Factorial pattern employing two factors: turmeric extract (30 40 %b/b) and vitamin C (5, 10, 15 %b/b). The experimental responses that were used were the solubility time, the pH value of the solution, and the antioxidant capacity (IC50 value). An increase in vitamin C concentration is associated with a corresponding rise in solution pH, which, according to SPSS analysis, reaches a maximum value of 3.96. Effervescent tablets with 40% turmeric extract and 15% vitamin C have the lowest IC50 value (0.89 mg/ml). The result represents the product's antioxidant potential to ward off free radicals in a reasonable level. This formula also has the quickest solubility time when compared to other formulae for the fabrication of effervescent tablets, with a time range of 190 seconds for 1 tablet (± 3 grams).
KARAKTERISTIK FISIKOKIMIA, ORGANOLEPTIK DAN KANDUNGAN GIZI SELAI ALBEDO SEMANGKA YANG DITAMBAHKAN BUAH KERSEN Septilina Melati Sirait; Imas Solihat; Hanafi Hanafi; Nurhasanah Nurhasanah; Alvina Nur Aini
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.v17i2.15510

Abstract

Watermelon albedo contains pectin, which is high enough to be processed into functional food ingredients. One of the foodstuffs that require pectin as a thickener is jam. In this study, watermelon albedo jam was added with Kersen fruit to increase the nutritional content in the form of antioxidants derived from Kersen. The purpose of this study was to analyze the physicochemical, organoleptic, and nutritional properties of watermelon albedo-Kersen fruit jam. Watermelon albedo-Kersen fruit jam has a sugar concentration of 65% and 0.1% citric acid. Observations of the shelf life were carried out every day for a week. Variations are made on adding preservatives namely, the addition of sodium benzoate and without sodium benzoate. The physicochemical parameters observed were pH value, soluble solids, greasing power, viscosity, syneresis, and organoleptic properties. While the nutritional content analysis included ash content, fat content, protein content, carbohydrate content, and water content. Watermelon albedo–Kersen fruit jam with the addition of sodium benzoate showed relatively better physicochemical properties and nutritional content than jam without the addition of sodium benzoate. The nutritional content of jam with the addition of sodium benzoate includes the ash content of 0.31%, the fat content of 0.41%, the protein content of 1.08%, the carbohydrate content of 11.20%, and the water content of 22.47%. Based on the panelists' preference test, the panelist's level of choice for the taste of jam was at a score of 4.8 (neutral–rather like), the panelist's level of choice for the color of the jam was at a score of 4.92 (neutral–rather liked). The panelist's level of choice for the texture of the jam is at a score of 5.2 (likes).
OPTIMASI PENINGKATAN KUALITAS TEPUNG LINDUR DENGAN PENAMBAHAN KONSENTRASI ASAM AMINO DAN ENZIM TRANSGLUTAMINASE Muhammad Rahmad Ramadhan; Sapta Raharja; Sukardi Sukardi
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.v17i2.14223

Abstract

In the wider application of lindur flour, it is necessary to improve the functional properties of flour. Cross-linking between amino acids and transglutaminase enzymes is an effort to improve functional properties to improve the quality of lindur flour. This study aims to optimize the process of modifying the cross-linking of two different factor variables, namely the concentration of amino acids (X1) and transglutaminase (X2) enzymes using response surface methodology analysis. The response variables were analyzed to obtain the optimum conditions, namely swelling power, solubility, protein content, and baking expansion. There are two tests in this study, namely initial characteristics testing including proximate analysis, starch content, amylose, amylopectin, swelling power and solubility, baking expansion, whiteness degree, and supporting tests including FTIR and SEM analysis. The optimum conditions obtained were amino acid concentrations of 12 % and the enzyme transglutaminase 8 U/g. The results of the optimum response variables were swelling power of 9.58 g/g, solubility of 23.15 %, protein content of 19.99 %, and baking expansion of 2.27 ml/g. SEM analysis of modified lindur flour showed that the morphological structure of the granules changed in size, shape and physical properties. FTIR analysis showed that there was a change in the O-H group to N-H and the strengthening of the C-N group which was thought to be due to cross-linking.

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