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
Formulasi nugget ikan curah berdasarkan karakteristik organoleptik dan fisik Choirul Anam; Ana Amiroh; Mariyatul Qibtiyah; Astrid Gita Karina; Ardiyan Dwi Masahid; Yuli Witono
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.v17i3.15817

Abstract

The utilization of trash fish is not optimal for animal feed, and the price falls during the main harvest. To increase the selling value, the fish processing technology is needed. This research aimed to determine the organoleptic and physical characteristics of bycatch fish nuggets with variations in fish species and flour concentration so the best formulations were obtained and chemical characteristics were known. This experiment research with two factors, the type of fish (A) and the ratio between fish and flour (B). Factor A, namely A1 (Peperek fish); A2 (Juwi fish); A3 (Tembang fish). Factor B, namely B1 (40: 60); B2 (50: 50); B3 (60: 40). Data processing uses SPSS version 20. If the results of the analysis of variance show significant differences, the Tukey test will be continued. Based on organoleptic results, bycatch fish nuggets still had a fairly good product reception by the panelist. The bigger addition of flour affected the brighter color and harder texture. Based on the effectiveness test of this research, the best formulation nugget was the A2B1 formulation (Juwi fish nuggets with 40:60 fish and flour formulations as fillers) with an effective value of 5,78. The best formulation bycatch fish nugget had a water content of 58.99%; ash content of 1.50%; fat content of 1.11%; protein content of 8.55%; and carbohydrate content of 29.85%. These values were following the standards set by SNI 7758-2013 about fish nuggets
Isolasi kitosan dari cangkang udang pisang (Penaeus sp) sebagai spesies endemik di pantai barat Aceh Dwi Apriliani; Lia Handayani; Nadia Putri; Reza Zuhrayani; Faisal Syahputra
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.v17i3.16242

Abstract

Pisang shrimp shells are one of the most fisheries waste can be utilized as chitosan because it contains lots of chitin. In addition, Pisang shrimp is also an endemic shrimp species in Aceh, so research data related to its use as chitosan is still very limited. Isolation chitin compound by using 2 stages. The stages are demineralization and deproteination. The demineralization with 1 N HCl solution, ratio (1:12) w/v for 120 hours, and then the second demineralization reaction with 1 N HCl (1:5) w/v for 20 hours. deproteinization reaction used 3 N NaOH solution (1:10) w/v, at 90 ºC for 1 hour with 50 rpm. Reaction transformation chitin into chitosan using NaOH 50 % (1:10) w/v, at 120ºC, for 10 hours with 1000 rpm. Pisang shrimp shells that used as raw material were milled to uniform size of the sifted flour using a sieve of 100 mesh sieve. Pisang shrimp shells flour has characterized, water content 0.75 %; ash content 32.48 %; fat 2.12 % and N-total 34,13 %. The quality of chitosan were ash content 0.72 %; N-total 2.73 %, the degree of deacetylation 76 % and the yield of chitosan obtained was 23.6 %. the yield was calculated based on the chitosan produced from the amount of pisang shrimp shell flour used
Perkembangan penelitian aplikasi rumput laut sebagai bahan pangan di Indonesia: tinjauan literatur Amin Pamungkas; Bakti Berlyanto Sedayu; Arif Rahman Hakim; Putri Wullandari; Ahmat Fauzi; Toni Dwi Novianto
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.v17i3.16484

Abstract

Seaweed contains high dietary fiber and low fat, which is beneficial for health. The content of omega-3 and its antioxidants supports public awareness of a healthy lifestyle. This review paper aims to investigate the research progress of seaweed as food in Indonesia. The research progress in this study focus on seaweed addition to food and its effect on the chemical and organoleptic characteristics. Seaweed research as food has been developed. As one of the seaweed producers, Indonesia needs to increase seaweed use to increase seaweed value and provide sustainable, nutritious food. Food that can combine with seaweed is dodol, jelly candy, fish sticks, pempek, tempeh, and fish balls. The addition of seaweed to food increases protein, water, iodine, and fiber. Seaweed fiber content can decrease cholesterol levels and help regulate blood glucose levels which can prevent cardiovascular disease. Aroma and flavor are sensory properties strongly affected by seaweed in food. The seaweed addition has to consider the sensory properties that determine consumer acceptance. The suitable composition of seaweed addition to food can improve nutrition and consumer acceptance
Analisis pertumbuhan dan kemampuan reduksi limbah larva tentara hitam (Hermetia illucens) pada solid decanter, ampas kelapa, ampas sagu, dan limbah sisa makanan Novianti Adi Rohmanna; Dessy Maulidya Maharani; Zuliyan Agus Nur Muchlis Majid
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.v17i3.15598

Abstract

BSF larvae were the agents capable of breaking down large amounts of organic waste. These larvae were known to reduce organic waste effectively and produced larval biomass. The substrate type was one of the factors that could affect the larvae's performance. This study aimed to determine the effect of the type of substrate or organic waste on the growth and waste reduction performance of larvae. Larvae were reared for ten days on several organic wastes, including food waste, solid decanter, coconut pulp, and sago pulp. The growth rate, bioconversion rate, waste reduction index, and feed conversion ratio were analyzed. The larvae with the best reduction performance were then analyzed for protein and fat on days 7 and 10. The results showed that BSF larvae in food waste showed more growth than in other wastes. BSF larvae in food waste showed a high waste reduction performance, while BSF larvae in solid decanter showed poor waste reduction performance. The BSF larval biomass in food waste contained high levels of protein and fat (38.94 % and 42.86 %, respectively).
Analisis rute distribusi dengan jarak tempuh terpendek pada produk air mineral dalam kemasan (AMDK) (studi kasus CV. XYZ) Bambang Herry Purnomo; Noer Noer Novijanto; Chandra Wahyu Ramadhan
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.v17i3.15862

Abstract

The local-brand mineral water industry faces intense market competition with the national mineral water industry. In order to be competitive, the local-brand mineral water industry must make various efficiency efforts to reduce production costs, including by planning short product distribution channels. CV. XYZ is a mineral water distributor company in Jember Regency which is also required to make efficient product distribution routes. The purpose of this research is to optimize to determine the shortest distribution route in order to save on the cost of distributing mineral water products. The method used is the Traveling Salesman Problem (TSP), namely the Nearest Neighbor and Cheapest Insertion Heuristic (CIH) methods. The two methods differ only in the exploration program, where Nearest Neighbor explores from any adjacent point, while CIH explores from a certain point and then traces through sub tours to find the shortest route. Based on the survey results, the distribution route currently covers the longest distance of 106.1 km. With the Nearest Neighbor method, the route can be shortened to 72.34 km with a distance saving percentage of 31.82% from the initial route. Meanwhile, the Cheapest Insertion Heuristic (CIH) method produces a total distance of 72.14 km with a distance saving percentage of 32.01%. Fuel savings with the first method of Rp. 1,043,184 while the second method is Rp. 1,049,376. These results indicate that the TSP method can help companies shorten time and save distribution costs.
The influence of material handling and operational performance on food loss occurrence in the milk supply chain Dimas Auladi Yusuf; Fauzan Romadlon; Famila Dwi Winati
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.v17i3.15991

Abstract

Food loss occurs during production, handling, and post-harvest processing. Food loss also occurs because the product is under quality and shelf-life over. In addition, the performance and knowledge of farmers also need to be improved to minimize food loss. Food loss in the milk supply chain occurs due to spills, damage, and product contamination caused by operator negligence and poor handling procedures due to the lack of material handling and operational performance. This study aims to determine the effect of material handling and operational performance on food loss in the milk supply chain. The method used is a quantitative method with a statistical test Chi-Square. The results show that most material handling cases involve manual milking and milk storage. Another cause of food loss is the high production of bacteria, which impacts milk quality. In operational performance, the primary reason is communication among farmers regarding the cleanliness and handling of cattle during production. New farmers with low experience are expected to attend training to increase production capacity and avoid bacterial contamination. Upgrading Milking equipment is also essential to reduce food loss in the milk supply chain

Page 3 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