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
Multiple linear regression analysis and lagrange polynomial on pyrolysis process of coconut shell waste producing solid biochar Rosdanelli Hasibuan; Rita Sundari; Hans Martua Pardede; Vikram Alexander; Juliza Hidayati
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.v17i3.17092

Abstract

Coconut shell waste has generated environmental problems in Indonesia. Due to fossil fuel shortage, coconut shell waste has been advantaged as an energy source to replace the fossil energy. A pyrolysis technique has been used to crack coconut shell waste into charcoal or solid biochar. An MLR (Multiple Linear Regression) analysis and Lagrange polynomial interpolation has been applied to the pyrolysis process related to pyrolysis temperature and time-affected charcoal characteristics. This type of analysis often used for process optimization. The charcoal characteristics are investigated in terms of their yield, water content, ash content, volatile matter, and calorific value. The experimental result shows that the highest calorific value (≈ 7750 cal/g) was obtained at 450oC and 3h with charcoal characteristics: 2.75% water content, 2.70% ash content, and 9.50% volatile matter that meets the SNI requirements. The MLR analysis has justified that the effect of pyrolysis temperature is more dominant than pyrolysis time on almost all charcoal characteristics. The Lagrange polynomial interpolation shows the highest calorific value (≈ 7784 cal/g) obtained at 500oC and 3h. The finding applying MLR analysis and Lagrange polynomial interpolation based on experimental results is a new breakthrough in this investigation.  
Resistensi antibiotik pada rantai pasok pangan: tren, mekanisme resistensi, dan langkah pencegahan Muhammad Alfid Kurnianto; Fathma Syahbanu
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.v17i3.14771

Abstract

The emergence and spread of antibiotic-resistant bacteria along the food chain is a serious global health problem. The food chain provides various important transmission mediums in developing antibiotic resistance traits through direct or indirect contact. This review focuses on the phenomena and mechanisms of formation, the relationship with the food chain, the effects of food processing, and the impact and prevention of antibiotic resistance. This study shows that food plants and animal livestock are the main reservoirs of antibiotic-resistant bacteria. Antibiotic-resistant bacteria in food are generally commensal, foodborne (pathogenic and non-pathogenic), or emerging bacteria. Some examples of food-related pathogenic bacteria known globally are the Enterobacteriaceae group, such as Salmonella spp., E. coli, Shigella spp., K. pneumonia, and Enterobacter spp. Each bacterium has a different prevalence and pathogenicity level depending on the country's geographical location, resources, and status. In general, developing countries have a greater risk of spreading resistance than developed countries because of the high use of antibiotics in various fields of activity. Antibiotic-resistant bacteria develop resistance through transmission after consumption or during food processing. Food processing triggers genetic and physiological adjustments of bacteria that cause adaptation and cross-protection mechanisms that result in bacterial cells that are more resistant or tolerant to stress. In addition, bacterial cells damaged by the processing process can also spread resistant genes to the environment, triggering gene transfer through horizontal gene transfer. In preventing the spread of bacterial resistance, which has prepared preventive measures through a global action plan must be followed by developed and developing countries that include the human, animal, and environmental sectors.
Front Matter September, Volume 17 No 3 2023 Editorial Board Agrointek
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Uji mikrobiologi dan uji etanol pada minuman sari buah mengkudu di UD X Wahyu Kanti Dwi; Dian Setiya Widodo
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.v17i3.17089

Abstract

The noni juice drink is a processed product of UD X located in Lumajang. Many noni producers are found in Lumajang and are dominated by small entrepreneurs. During the production process of noni juice, the aspects of sanitation, hygiene, and ethanol content were not paid attention to. The aims of this study were: to perform microbiological tests related to the presence of Coliform and Salmonella sp bacteria, and to test the ethanol content of noni juice drinks according to SNI. The research design used a completely randomized design and was analyzed using ANOVA. Microbiological test using the MPN (Most Probable Number) method, and the ethanol test method, namely gas chromatography. The results of the study showed that the microbiological test based on BPOM No. 16 of 2016 showed that the E-Coli, Salmonella and staphylococcus test was worth 0, meaning that there were no microbes and bacteria in the drink. Based on the results of the BNT test (P5 %), showed that the treatments were significantly different. That is, the fermentation time dramatically affects the presence of E-Coli and Salmonella in noni juice drinks. Furthermore, according to PerKa No. 14 of 2016, concerning alcoholic beverages. The ethanol content of noni drink is 0.5% - 5%. However, the results of the BNT test (P5 %) showed no significant effect between fermentation time on the ethanol content produced in noni juice drink
Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe Valentinus Priyo Bintoro; Ashghar Yusuf Randika Islamay Putra; Siti Susanti
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.v17i3.15255

Abstract

Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference level of shitake mushrooms-based meat analog and to determine the optimal formulation. The experiment was conducted using a Completely Randomized Design with the addition of tempe flour 0%, 10%, 20%, and 30% with 5 replications. Analytical procedures include protein content, fat content, cooking loss, preference level, and statistical analysis. The results showed that the addition of tempeh flour significantly affected the chemical characteristics, cooking loss, and preference level of taste, texture, color, and overall shitake mushrooms-based meat analog. The highest protein content was 22,79%, obtained by 30%, the highest fat content was 3,08%, obtained by 30%, and the lowest cooking loss was 2,54%, obtained by 30%. The highest preference for taste attributes was "like," obtained by 10%. The highest texture attribute was "like," obtained by 10%. The highest color attribute was "like," obtained by 30%, and the highest overall was "like," obtained by 10%. The increasing addition of tempeh flour caused an increase in chemical characteristics and preference level of the color attribute and caused a decrease in cooking loss and preference level of taste, texture, and overall. The optimal formulation is the addition of 30% tempeh flour which has produced analog meat with the quality closest to the standard, namely 23% protein, 3% fat, lowest cooking loss, and quite acceptable hedonic aspects.
Pengaruh metode pelelehan (thawing) terhadap mutu udang vaname (Litopenaeus vannamei) Hafiludin Hafiludin; Fitri Hidayatun Najah
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.v17i3.15904

Abstract

One of the shrimp cultivated in Indonesia is the vannamei shrimp. Shrimp is a food product that is easily damaged. Therefore, good and proper handling ensures the product is of high quality and not easily damaged. The freezing process is one of the handling techniques for vannamei shrimp products. Shrimp frozen before being processed needs to be refreshed by thawing. This study aims to determine the effect of the thawing method on the quality of vannamei shrimp (Litopenaeus vannamei) physically, chemically, and biologically. The analysis used in this study included proximate, total plate count (TPC), and organoleptic analysis. The treatment of differences in the thawing method on the quality of vannamei shrimp chemically, biologically, and physically was done by soaking frozen white vannamei shrimp and draining it with running water. Analysis of the data used is the paired sample T-test (paired T-test) and the Mann-Whitney test. The results of the proximate analysis of vannamei shrimp samples with thawing rinse treatment obtained water content of 73.425% ± 0.04; ash content of 1.246% ± 0.02; fat content of 0.73% ± 0.12; and protein content of 19.515% ± 0.24. The results of the proximate analysis of vannamei shrimp samples with soaked thawing treatment obtained water content of 72.635% ± 0.43; ash content of 1.246% ± 0.05; fat content of 0.745% ± 0.12; and protein content of 19.625% ± 0.64. The results of the TPC analysis of the vannamei shrimp with rinse thawing treatment were 3.2 x 103 colonies/g, and the results of the TPC analysis of the vannamei shrimp with soaked thawing treatment were 3.0 x 103 colonies/g. The organoleptic values obtained in vannamei shrimp samples with rinse and soak thawing treatments were 8.27 and 8.03. Frozen vannamei shrimp are still fresh and safe for consumption.
Aplikasi teknologi coating untuk peningkatan daya simpan bunga anyelir guna memperluas pasar edible flower Emmy Darmawati Darmawati; Mila Anisya Rahmi
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.v17i3.17141

Abstract

Flowers that can be consumed safely are known as edible flowers. Currently, edible flowers are becoming a trend in the floricultural business, besides ornamental flowers. The problem with fresh edible flower agribusiness is that the quality quickly declines, so the market is limited. Transpiration and respiration are one of the causes of fresh flowers being easily damaged. The proper coating will reduce transpiration and respiration and even microbial damage. Carnations are one of the most popular flowers because of their exotic colors. This study aimed to increase the shelf life of carnations as fresh edible flowers with coating technology. The coating materials studied were carrageenan with a concentration of 0.5% and 0.1% and chitosan with a concentration of 0.1% and 0.05%. Quality parameters measured were water content, weight loss, and color. The hedonic test is carried out to determine the limits of consumer acceptance of the quality of edible flowers. The results showed that the best treatment was coating with 0.1% chitosan solution (Q1). This treatment maintained water content, weight loss, and color (L and °hue values) for up to 6 days of storage, with panelists receiving a score of 3 (hedonic 0-5). Increasing the shelf life by three days longer than the control will increase the market reach so that the edible flower agribusiness market can be expanded. The cost of coating with 0.1% chitosan solution applied using the spray method was 95.2 IDR per flower.
Optimasi konsentrasi senyawa anti pencokelatan pada penyimpanan jamur kancing (Agaricus bisporus) segar Suminar Diyah Nugraheni; Harijono Harijono; Agustin Krisna Wardani
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.v17i3.14839

Abstract

Button mushroom (Agaricus bisporus) is an edible mushroom that has nutritional value and bioactive compounds like β -glukan, unsaturated fatty acids, tocopherol, ergosterol, lectins, polyphenol vitamin D, and selenium  that are beneficial for health. The limiting factor of this commodity is its short shelf life, which is 3-4 days after harvest. This research aims to determine the optimum concentration of anti-browning agents (citric acid and EDTA) in the pretreatment process of fresh button mushrooms to obtain the best physical properties (water content, browning index/BI, texture, and weight reduction).  The research design uses  Response Surface Methodology with Central Composite Design through Design Expert 12 software with a combination of treatment factors are the concentration of citric acid (%) and EDTA (ppm). The results showed that the optimum concentration of citric acid and EDTA was 0.5 % and 100 ppm with the results are 93.63 % for water content, 28.89 % for BI, 23.061 N for texture, and 4.34 % for weight change.  This condition is classified as still suitable for consumption.
Optimasi modifikasi cross linking pati ganyong menggunakan natrium asetat terhadap kekambaan bahan, kemampuan menyerap air dan minyak Iffah Muflihati; Nur Khikmah
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.v17i3.11849

Abstract

Canna starch is obtained from the extraction of canna tubers. Generally, the utilization of natural canna starch is still limited, whereas canna starch has disadvantages including large granule size, high viscosity level, low swelling power level, high retrogradation rate, not resistance to high pH, and pressure. Modification of cross-linking can improve to be resistant to mechanical stress and acid. The purpose of this study was to determine the optimization of cross-linking modification with sodium acetate on the bulk density and the ability of starch to absorb oil and water. This research uses Response Surface Methodology with Central Composite Design (CCD) model. With a factor of sodium acetate concentration and mixing time. Analysis of the research carried out are bulk density, OBC, and WBC. Modification of canna starch by cross-linking affects the starch produced, the presence of cross-linking in starch can strengthen the starch granules so that the starch granules are not easily gelatinized. The optimum condition bulk density was obtained from sodium acetate concentration of 25.1282% and mixing time of 34.1421 minutes with a bulk density of 0.626 g/cm3. In contrast to the optimum conditions for OBC obtained from sodium acetate 13.64% with a long mixing time of 33.57 minutes, the optimum conditions for measuring water absorption are 5.90%. Meanwhile, the optimum condition of WBC was obtained at a concentration of 13.64% sodium acetate with a mixing time of 33.57 minutes resulting in an optimum condition for measuring water absorption of 5.90%.
Hydroponic vegetable business strategy development in PT. XYZ M Fariz Afif Hasibuan; Harianto Harianto; Lukman Mohammad Baga
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.v17i3.15101

Abstract

PT XYZ is an agribusiness company. Currently, its potential is still not optimized. To support sustainable and competitive agricultural development and the sustainability of the industry in running a business, professional and efficient business plans and strategies are needed to achieve the business targets that have been set. This study aims to 1) analyze the business model run by PT XYZ, 2) analyze the internal and external conditions of PT XYZ, and 3) formulate an improvement plan for the business model of PT XYZ. The data used in this study are primary data and secondary data. Primary data was obtained through field observations, in-depth interviews with informants (purposive sampling), and distributing questionnaires. In contrast, secondary data came from various kinds of literature, both from books and the internet, regarding the results of data publications from relevant institutions and agencies relevant to the research. The method of analysis with research objectives are Business Model Canvas (BMC), SWOT (Strength, Weakness, Opportunity, and Threat) analysis, and qualitative and quantitative descriptive. The results of the Business Model (BMC) mapping at PT XYZ show that there is still a need for changes in business strategy because there are still potential customer segments to be developed. After using the SWOT analysis, there are several formulations of strategy development, namely a new alternative strategy focusing on several operational support components to reach broader consumers, integration between products and services, and a sound marketing management system.

Page 2 of 3 | Total Record : 26

 1   2   3 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol 20, No 1 (2026) 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