cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. bangkalan,
Jawa timur
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
 1   2   3 
Search results for , issue "Vol 17, No 3 (2023)" : 26 Documents clear
Pengaruh jenis pengemulsi terhadap karakteristik fisik, total karotenoid dan sifat organoleptik mayones dari minyak buah merah (Pandanus conoideus Lamk.) degumming Yunita Fransisca; Budi Santoso; Zita Letviany Sarungallo
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.13662

Abstract

Mayonnaise is an emulsion product consisting of oil, water and other ingredients which affect its stability. Improving the stability of mayonnaise can be done by using emulsifiers and stabilizers. This study aims to determine the type and concentration of the right emulsifier to produce a stable red fruit oil mayonnaise and to analyze the physical properties, total carotenoids, and organoleptic properties of the red fruit oil mayonnaise. In this study, degummed red fruit oil was used because the impurity components (gum and phospholipids) had been removed. The experimental design used in this study was a completely randomized design (RAL) with four different treatments of emulsifier, namely Gelatin 3.5% (M1), Gelatin: Lecithin = 3.0%: 0.5% (M2), Gelatin: Gum Arabic = 2.0%: 1.5% (M3), and Gelatin: Gum Arabic: Lecithin = 1.5%: 1.5%: 0.5% (M4) with three replications for each treatment. The results showed that the degummed red fruit oil mayonnaise of the four formulas produced varied in color from red, pink, orange, and dark orange, had a distinctive aroma of mayonnaise and a sour taste of mayonnaise (pH 4.31-5.20), had a thick texture (viscosity 220-297 d.Pas) with a total carotenoid content ranging from 3170.9-3410.1 ppm. The organoleptic properties (level of preference) of the four mayonnaise formulas produced include color having a score of 5.12-5.88 (like moderately), aroma with a score of 4.48-5.28 (neutral - like moderately), the texture of 5.00-5.40 (like moderately - like), taste ranges from 4.72-5.12 (neutral - like moderately), and the overall rating ranges from 5.08-5.64 (like moderately-like). Formula M1 (gelatin) and M3 (a combination of gelatin and gum arabic) can produce stable mayonnaise compared to other formulas.
Pengaruh variasi konsentrasi pelarut, waktu, dan suhu destilasi terhadap total fenol ekstrak daun sereh wangi (Cymbopogon winterianus Jowwit) Ike Sitoresmi Mulyo Purbowati; Ali Maksum; Gunawan Wijonarko
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15204

Abstract

The citronella plant (Cymbopogon winterianus Jowwit) has been known to have phenolic compounds that have the potential as antioxidants. The more phenolic compounds extracted, the better the quality of the extract obtained. To obtain maximum total phenol levels, extraction treatment was carried out with variations in time, temperature, and solvent concentration to extract fragrant Citronella leaves. This study aimed to determine the right time, temperature, and solvent concentration to obtain citronella extract with maximum total phenol content. Extraction was carried out by water distillation technique using ethanol solvent with concentration variations of 40%, 50%, 60%, 70%, 80%, and 90% with time variations of 2 hours, 4 hours, 6 hours, 8 hours, 10 hours, and temperature variations extraction, namely 50, 60, 70, and 80oC, The total phenol content of citronella extract was analyzed using a UV-VIS spectrophotometer based on the reduction reaction of the Folin-Ciocalteu reagent. The results showed that the extract with the highest total phenol content was 7.075 with a time of 4 hours, a temperature of 80 C, and using a solvent concentration of 90%. Characteristics produced from citronella extract with the highest phenol content, namely total flavonoids at 41.75 mgQE/g, antioxidant activity at 11.242 ppm, antibacterial activity at E. coli is 10.2 mm and in S. aureus is 12.7 mm. This research is expected to have an impact on the exploration of the extraction of bioactive compounds in citronella plants.
Life cycle assessment produksi crude palm oil (CPO) (studi kasus: PT X Provinsi Bengkulu) Reko Rinaldo; Suprihatin Suprihatin; Mohamad Yani
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.17131

Abstract

The development of oil palm plantations in Bengkulu Province has increased rapidly yearly. An increase also occurred in the CPO production sector. In 2021 the Bengkulu Province's CPO production rose to 30,052 tons of CPO from the total production in 2020 of 1,063,404 tons of CPO. PT X is a CPO production industry with a 30 tons/hour production capacity of FFB located in Bengkulu Province. PT X’s activities, from oil palm cultivation, fertilization and garden maintenance, industrial processing, waste treatment, and others, impact the environment and increase emissions. This research aims to evaluate the potential environmental impact of 1 tonne of CPO production. The method used is a life cycle assessment (LCA) with three impact categories: greenhouse gas (GHG) emission, acidification, and eutrophication. The boundary of the LCA study is cradle-to-gate, which includes the oil palm plantation subsystem and the industrial CPO production process subsystem. Based on the LCA results, the environmental impact of GHG, acidification, and eutrophication of 1 tonne of CPO production is 559.9 kg-CO2eq/tonne-CPO; 2.04 kg-SO2eq/tonne-CPO, and 0,96 kg-PO43-eq/tonne-CPO. GHG emission is the most significant impact resulting from the CPO production life cycle. Alternative recommendations for improvement to reduce the impact of replacing NPK fertilizer 12:12:17 with organic fertilizer EFB and using electricity from POME biogas (methane capture).
Peningkatan overall equipment effectiveness (OEE) mesin grinding pada produksi cokelat bubuk di PT ABC Bambang Herry Purnomo; Noer Novijanto; Fikria Silfa Maeline
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15521

Abstract

Maintenance of production machines is the key to success for increasing the efficiency of production machines. The value of OEE (overall Equipment Effectiveness) is an important indicator of the level of effectiveness of production machines. The grinding machine at the cocoa powder company PT ABC Sidoarjo is a production machine that is considered to have the greatest contribution to achieving OEE values. However, up to now, the machine maintenance is only corrective so it has the potential to harm the company. The purpose of this study is to determine the effectiveness of the grinding machine and formulate recommendations for improvement. The method used is the six big losses analysis technique to identify the dominant type of loss, and the FTA (Fault Tree Analysis) technique to determine the root cause. The results of the analysis show that the OEE value of the grinding machine is only 45% (low). The types of losses that contributed greatly to these conditions were reduced speed losses by 41% and were categorized as bad. This is due to the absence of regular replacement of the grinding machine blades so that their performance is less stable. In addition, the values of idling and minor stoppages and set up and adjustment losses are also categorized as bad because of the frequent occurrence of wasted processing time. Only rework losses are categorized as good. A low OEE value indicates that the machine is still not working effectively. Recommendations for improvements that can be done are performing independent maintenance, forming a competent small group, arranging planned maintenance for replacing machine blades and installing vibrators on peripheral pipes
Characteristics of halal gelatin from red snapper (Lutjanus malabaricus) bone and its potency as beta-carotene coating material Dwi Syanti Wirandhani; Mei Linda Nikma Nur Ulumi; Reza Fadilah Ardhani; Cathrine Olivia Andhani; Desiana Nuriza Putri
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15460

Abstract

Gelatin is a material produced from the partial hydrolysis of collagen sourced from the skin and bones of farm animals such as cows and pigs. Gelatin has been used for coatings because it has high permeability and dissolves in warm conditions, so the matrix cross-links are strong. The red snapper fillet processing industry produces 11.2-15% of waste, such as bone which has not been utilized optimally. The objective of this study was to determine the characterization of red snapper bone gelatin as a source of halal gelatin and measure its ability as a coating material for β-carotene pigment microencapsulation. Results showed the characteristics of red snapper bone gelatin with a yield of 10.71%, water content of 9.63%, protein content of 34.06%, ash content of 7.62%, gelatin fat content of 0.28%, and color intensity (L: 62.6). ; a+: 13.3 and b+: 30). The obtained halal gelatin was applied as a coating material for β-carotene pigment microencapsulation through the foam-mat method. It resulted in encapsulation with a yield of 16.75%, water content 9.25%, total carotenoid content 145.49 mg/g, surface carotenoid content 2.04%, solubility 78%, encapsulation efficiency 98.22%, color intensity (L: 50; a+: 29.9 and b+: 14.6), the particle size of 1004.04 μm and irregular shape.
The influence of jenang ayas label and packaging on customer purchase decision Yunita Siti Mardhiyyah; Sekarsari Utami Wijaya; Dyah Satiti; Nur Lailatus Sa'diyah
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15789

Abstract

Jenang ayas is ethnic food from Gresik, East Java, Indonesia. Recently, jenang ayas are still packaged using improvised packaging, and the information conveyed regarding the product is still lacking. Even though the label information on the packaging can attract consumers' attention in making purchases, packaging will not only serve to protect the product but also as a means of promotion to increase the selling value of the product and influence the customer purchase decision. Therefore, this study aimed to examine the influence of the jenang ayas label and packaging that affect the customer purchase decision. A quantitative method with a descriptive approach was adopted following 179 responses to the online questionnaire. The finding revealed that the independent variables (label and packaging of jenang ayas) positively affected the dependent variable (customer purchase decision) both partially and simultaneously. The influence of food labels was greater than the packaging, with a value of 0.200 compared to 0.119. Label information, especially the expiration date, becomes an important factor in the jenang ayas product based on consumer choice. This study result provides useful insight into strategies for producing jenang ayas as Gresik food souvenir products in the Asian business.
Karakterisasi dan identifikasi bakteri asam laktat proteolitik asal ikan depik (Rasbora tawarensis) fermentasi Faidha Rahmi; Fita Ridhana; Murna Muzaifa
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15691

Abstract

Belacan depik is one of the fermented products made from depik fish (Rasbora tawarensis). Fermented fish products often involve lactic acid bacteria (LAB) in the production process, but scientific studies on indigenous microorganisms, including LAB, have not been reported. This study aims to characterize and identify LAB originating from depik belacan, especially those with proteolytic activity. This research is exploratory laboratory research, consisting of making depik belacan, isolation and characterization of LAB, proteolytic LAB screening, and molecular identification of LAB. Three pure isolates suspected of LAB were obtained with different colonies, namely B1, B2, and B3. The three isolates had varied morphological and biochemical characteristics. Only two isolates were confirmed as LAB with positive and negative catalase and Gram test results. Of the two LAB isolates, only isolate (B1) was able to break down protein, so this isolate was a potential starter in the depik fish fermentation. Isolate B1 was identified molecularly as Enterococcus faecium strain DT-2 with a homology of 98.18% and Query Cover 100%. This isolate needs to be further confirmed for its ability as a potential starter in improving the quality of fermented depik fish.
Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus) Malse Anggia; Ariyetti Ariyetti
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15976

Abstract

Porang is one of the plants having high glucomannan content. Porang which glucomannan will experience problems if the porang are processed into food ingredients with the presence of oxalate compounds in the porang. This study aims to determine the effect of adding activated carbon in steamed porang tubers to decrease calcium oxalate and determine the most appropriate concentration that should be added to porang tubers to produce porang tuber flour with optimum glucomannan content. The method used was a completely randomized design (CRD) with 5 treatments (addition of activated carbon 0 %, 2 %, 4 %, 6 %, and 8 %) and 3 replications. The results showed that the yield, water content, and glucomannan content of the resulting porang flour had no significant effect. In contrast, calcium oxalate levels significantly affected the addition of activated carbon. Optimum porang flour was found in addition 6 % activated carbon with 14,79 % yield, 0,16 % calcium oxalate, and 39,01 % glucomannan content. The moisture content of porang tuber flour is 8.84 % - 10.66 % already meets SNI Standard 7939:2013.
Karakteristik edible coating gel Aloe vera dengan fortifikasi bawang putih sebagai antimikroba Jefri Pandu Hidayat; Hammada Alfafa Romadhona; Ni’matus Sholihah; Siti Munfarida
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14607

Abstract

Aloe vera-based edible coating consists of hydrocolloids that have potential research to optimate the biodegradable bushing. Meanwhile, the process of edible coating Aloe vera characterization is still the mind concept. The investigation Aloe vera edible coating Aloe vera- is concluded lifetime storage  which `still in development. Optimization of storage tight to surrounding microbial contamination. Adding antimicrobial matter that can sustain food precursors is one concept of packaging bio-transformation. Onion powder has antioxidant goods to be fathomed to increase the characteristic of edible coating.The aim research was determined the optimum formulation to get foremost option of biodegredable packaging technology by fortification method. The derivation viscosity model was added by first-order differential. Mixing with 2% w/v onion powder and Aloe vera suspension with five ratio variables (A-E) revisited the viscosity effect against storage time and microbial growth. Hereafter, the solution's impact over in simple modulation inhibits Aspergillus niger and common bacterial at ambient growth. One-way analysis of variance (ANOVA) was performed. In five days, the suspension shows decreasing viscosity. Stable at 40 cp on control variable without any addition after days. Onion powder fortified in the suspension depicts bacterial growth at 12 hours. Afterward, the zone of accretion bacterial is uncontrol. The best option for edible coating by water and Aloe vera is an equal ratio of either A. Niger and common bacteria up to 16 hours saving time. All storage at the ambient temperature of 28ºC. Further research on suspension Aloe vera edible coating needs to compare the other microbial substance addiction. Furthermore, the application to foodstuffs is a potential discussion of edible coating research.
Optimasi komposisi belimbing wuluh (Averrhoa bilimbi L.) dan gula terhadap karakteristik fisikokimia selai Juanda Juanda; Raida Agustina; Sri Hartuti
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.16886

Abstract

Bilimbi is a plant with many benefits. One of the product diversifications made from the bilimbi is a jam. Making bilimbi jam by mixing fruit fiber and sugar and then cooking it for 5 minutes.  Nowadays, fruit jams with various flavor variants are liked by people from various circles, so the bilimbi jam has an excellent opportunity to be developed. This study aimed to determine the effect of the number of ingredients and the amount of sugar on the physicochemical properties of bilimbi jam, and,: to determine the optimal composition of raw materials using response surface methodology (RSM). Optimization using response surface methodology is able to get the best treatment combination effectively. The analysis of the physicochemical properties of bilimbi jam included pH, total dissolved solids, water content, vitamin C, greasing power, chroma color, and hue. The raw material composition for making bilimbi jam is the amount of bilimbi (X₁) of 659 g and the amount of sugar (X₂) of 137 g. The predicted response value for pH (Y₁) is 3.2, TPT (Y₂) is 16.01, vitamin C (Y₃) is 20 mg/100 g, moisture content (Y₄) is 30 %, oil power (Y₅) is 9.51 cm, color chroma (Y₆) of 48.86, and hue (Y7) of 78.17.

Page 1 of 3 | Total Record : 26

 1   2   3 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol 19, No 4 (2025) Vol 19, No 3 (2025) Vol 19, No 2 (2025) Vol 19, No 1 (2025) Vol 18, No 4 (2024) Vol 18, No 3 (2024) Vol 18, No 2 (2024) Vol 18, No 1 (2024) Vol 17, No 4 (2023) Vol 17, No 3 (2023) Vol 17, No 2 (2023) Vol 17, No 1 (2023) Vol 16, No 4 (2022) Vol 16, No 3 (2022) Vol 16, No 2 (2022) Vol 16, No 1 (2022) Vol 15, No 4 (2021) Vol 15, No 3 (2021) Vol 15, No 2 (2021) Vol 15, No 1 (2021) Vol 14, No 2 (2020) Vol 14, No 1 (2020) Vol 13, No 2 (2019) Vol 13, No 1 (2019) Vol 12, No 2 (2018) Vol 12, No 1 (2018) Vol 11, No 2 (2017) Vol 11, No 1 (2017) Vol 10, No 2 (2016) Vol 10, No 1 (2016) Vol 9, No 2 (2015) Vol 9, No 1 (2015) Vol 8, No 2 (2014) Vol 8, No 1 (2014) Vol 7, No 2: Maret (2013) Vol 7, No 2 (2013) Vol 7, No 1 (2013) Vol 6, No 2 (2012) Vol 6, No 1 (2012) Vol 5, No 2 (2011) Vol 5, No 1 (2011) Vol 4, No 2 (2010) Vol 4, No 1 (2010) More Issue