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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 4 (2023)" : 26 Documents clear
Aktivitas antioksidan yoghurt susu biji ketapang (Terminalia catappa L.) dengan penambahan ekstrak daun seledri (Apium graveolens L.) Nanik Suhartatik; Merkuria Karyantina; Kharis Triyono; Yudha Dwi Haryo Bintoro
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16993

Abstract

Tropical almonds (Terminalia catappa L) are food ingredients that can be developed into probiotic drinks like yogurt. The addition of celery leaf extract in to yoghurt can affect the growth of the bacteria. Celery leaf contain natural antimicrobial compounds that can influence bacterial growth. However, celery also contain bioactive compounds that can improve the functional properties of food.  This study aimed to determine the antioxidant activity of tropical almond yogurt with the addition of celery leaves. The research method used was factorial Completely Randomized Design (CRD), with the first factor being the type of starter culture and the second factor the fermentation time (0, 2, 4, 6, 8, 12, and 16h). The starter culture included Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus bulgaricus - Streptococcus thermophilus (St-Lb). Data analysis used Duncan Multiple Range Test with a significance level of 5%. The results showed that after 16h of fermentation, the total acid-producing bacteria was at 7.47 log CFU/ml. This value met the standard criteria for probiotics products. Antioxidant activity with the highest percentage of inhibition (97.11%) was found in yogurt with a starter type of St-Lb. This product had 7.21 log CFU/ml of total acid-producing bacteria, total phenol content (TPC) of 143.61 mg GAE/ 100 ml, total flavonoids of 281.22 mg QE/g, a total sugar content of 25.76%, and protein content of 13.38%. Tropical almond yoghurt, with the addition of celery leaves, has the potential to be developed as a functional food. Further research need to investigate the functional properties of the yoghurt.
Front Matter December, Volume 17 No 4 2023 Editorial Board Agrointek
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Pengaruh lama dan suhu pemanasan serta pengecilan ukuran terhadap mutu puree pisang talas (Musa paradisiacal var sapientum L.) Rini Hustiany; Febriani Purba; Febi Nuradina; Siti Turana
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17512

Abstract

The talas banana is the superior local fruit of South Kalimantan. Talas bananas are still utilized in a few of applications and are mostly consumed fresh. Talas bananas have a particular aroma that no other banana has. This study aimed to analyze the effect of heating time, temperature, and size reduction on talas banana puree's sensory and chemical quality. The heating temperatures used were 70, 90, and 121oC. The heating time for 70 and 90oC was 15, 20, and 25 minutes, while for 121oC was 2, 4, and 6 minutes. The effect of size reduction was coarse texture (30 seconds) and fine texture (1 minute). Talas banana puree was analyzed by scoring test (color, texture, aroma, and taste) and chemical test (moisture content, pH, total dissolved solids, total titrated acid, reducing sugar content, and protein content). Data were analyzed using Analysis of Variance (ANOVA) with a nested factorial randomized block design at temperature with a further test was Duncan's test with α=5%. Sensory quality data were analyzed by the Kruskal Wallis test at α=5%, followed by the Tukey test at α= 5%. Talas banana puree is light yellow, close to the soft, banana aroma, and sweet taste. The best results for talas banana puree were obtained at 70oC with a 15-minute heating time and a 1-minute size reduction, 90oC with a 15-minute heating time and a 1-minute size reduction, and 121oC with a 6-minute heating time and a 1-minute size reduction.
Analisis titik kritis kehalalan soto Sokaraja Hety Handayani Hidayat; Nur Wijayanti; Sawitania Christiany Dwi Utami Boru Situmorang
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.14178

Abstract

Food producers should guarantee the halalness of their products for consumers, especially Muslim consumers. This does not only apply to packaged food but also ready-to-eat food such as soup. Therefore, this study aims to map the critical points of halal in the production process of Soto Sokaraja products, both in terms of ingredients, production process, presentation, and the facilities used. Data collection was carried out by interviewing the owner and direct observation. Then adjustments were made to the rules and guidelines related to halal, which refer to the Halal Assurance System (SJH). The method used to determine the critical halal point is the Halal Critical Point (HCP) decision tree diagram from LPPOM MUI. The results showed that the essential topics for the ingredients were beef/chicken/tripe, ketupat, crackers, palm sugar, and packaging materials (styrofoam). The critical points of the production process lie in the preparation process, making the soto and peanut sauce seasonings and the soto compounding process. As for the facility criteria, the critical point for halal is the cleanliness of the equipment from unclean contamination. In the future, there will be socialization and education from BPJPH, related agencies and the Halal Center in the Banyumas area, assembling the Halal Assurance System for Soto Sokaraja business actors
Effect of substitution ratio of wheat flour with coconut dregs and avocado seed flour as gluten-free flour on the chemical characteristics of white bread Delsi Anjarwati; Winda Dwi Oktarini; Ari Setiawan; Nabilla Dhiya Ulhaq; DESIANA NURIZA PUTRI
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17053

Abstract

Analysis of the chemical properties of white bread whose formulation is modified by substitution of coconut dregs flour and avocado seed is very important to do to find out how much increase in dietary fiber content in white bread and to determine the content contained in it, which can affect the quality of the white bread. The research aimed to study the effects of coconut dregs flour and avocado seed ratios on chemical properties and daily index sufficiency of white bread. This research used a randomized block design with one factor, the ratio of white flour, coconut dregs flour and avocado seed flour is P0 (control), P1 (90%:5%:5%), P2 (85%:10%:5%), P3 (80%:15%:5%), P4 (75%:20%:5%), and P5 (70%:25%:5%). The results of the research showed that P5 white bread had the lowest water content of 35.10%, P0 white bread had the lowest ash content of 0.66%, P5 white bread had the highest fat content of 12.34%, P0 white bread had the highest protein content of 9.11%, P1 white bread has the highest carbohydrate content of 45.43%, P5 white bread has the highest crude fiber and dietary fiber content, respectively 7.78% and 17.92%. The substitution ratio of coconut dregs flour and avocado seed flour in all treatments does not significantly affect the value of the daily index sufficiency.
Strategi pengembangan coto manggala sebagai pangan khas Kalimantan Tengah Ervina Mela; Aulia Putri Wardhani; Mustaufik Mustaufik; Laeli Budiarti
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16973

Abstract

Coto Manggala is a cassava (manggala) soup originating from Pangkalan Bun, West Kotawaringin. This food has represented the region in certain events, such as the Anugerah Pesona Indonesia 2020, and received a MURI record in 2009. However, many modern foods that have entered Indonesia have shifted from traditional foods. This research aims to determine the level of satisfaction and consumer interest, select the attributes that need improvement, and formulate strategies for improving Coto Manggala products. In this study, there are three research stages: analyzing the satisfaction level and consumer interest, analyzing the attributes that need to be improved using IPA, and determining the strategy for improving Coto Manggala. It was found that the attributes that need to be improved are the ease of finding products and promotions in social media. For the ease of finding products, the improvement strategy has been set are collaborating with cassava suppliers and carrying out the right cassava storage system, registering the business on Google Maps so it is easier to be found, maximizing delivery services, selling products at a touristic location and starting the night culinary tourism, proper storage of finished foodstuffs, collaborating with Government agencies if there are cultural events that require Coto Manggala dishes, open booths when there are cultural events, join the exhibitions, etc. The improvement strategy for promotional attributes through social media is to maximize existing features on social media for product promotion, training and mentoring of MSME owners, and product branding
Evaluasi non-destruktif pada pemalsuan tepung kacang merah (Phaseolus vulgaris L.) menggunakan spektroskopi visible-near infrared (VIS-NIR) Laila Rahmawati; Hari Hariadi
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17968

Abstract

Food adulteration is one of the biggest concerns of quality control. Food adulteration is adding or replacing a product with one or more similar products to increase economic value. Unwanted food adulteration in bean flour was mixing beans with other flour. This study aimed to determine the adulteration of red kidney bean flour using Vis-NIR spectroscopy of 350-1000 nm. The sample was red kindey beans flour adulterated with red rice flour, wheat flour, and white rice flour at 10%, 20%, 30%, 40%, and 50%.  Principal component analysis (PCA) and Partial Least Square Regression (PLSR) were used based on spectra pre-processing technique (Savitsky-Golay 1st and 2nd derivative, multiple scatter correction (MSC), and standard normal variates (SNV). SNV method gave the best calibration and model on white rice flour as an adulterant in Rc2 (0.99), RMSEC (1.23), Rv2 (0.77), RMSEV (7.79), Rp2 (0.99) and RMSEP (1.25). Otherwise, the PLSR analysis in red rice flour and wheat flour as adulterant gave the raw spectra for the model's best result.  The obtained Vis-NIR models demonstrated the technology novelty in evaluating red kidney bean flour.
Optimasi kondisi proses pemurnian (Degumming- netralisasi) minyak nyamplung dengan response surface methodology Ika Amalia Kartika; Muhamad Ryan Pratama
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.15975

Abstract

Calophyllum seeds produce high-yielding non-edible oils, so Calophyllum plants have great potential as a source of biofuels. To meet biofuel quality standards, crude Calophyllum oil must first be refined. This study investigated the temperature and time optimization in refining crude Calophyllum oil extracted using a binary solvent, i.e., n-hexane and methanol. The experiment was performed in a central composite design using independent variables temperature (70-90°C) and time (10-30 minutes) with 11 runs, and the optimization was performed in response surface method. The best model for optimizing oil yield was the second-order polynomial model, with optimal oil yield (44.62%) obtained at a temperature of 81.4°C and a time of 19.9 minutes. When the oil yield was optimized with the acid value of the oil as the boundary condition, the optimum oil yield and acid values were 44.44% and 2.43 mg KOH/g, obtained at a temperature and time of 83.4°C and 19.7 minutes. Model validation at this optimum purification condition resulted in the actual oil yield (46.40%) conformed passably to its prediction. In addition, the purified oil obtained from this model validation had good characteristics and matched the predicted results.
Analisis perhitungan harga pokok produksi popcorn menggunakan metode full costing di UKM Tegal Watu Wanda Zuniati Sukma; Dian Farida Asfan; Abdul Azis jakfar
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.15720

Abstract

Popcorn is a corn-based snack that has a delicious taste. Popcorn is classified as a snack for a diet because popcorn is a cholesterol-free food, high in fiber, dry, and low in sugar. Consequently, consumer interest in popcorn is very high. This research was conducted to calculate the cost of popcorn production using the full costing method and determine the difference between the selling price and a 50% profit. Calculating the cost of production using the full costing method includes all elements of costs and is charged in the calculation of the cost of production. These costs include raw material, labor, and factory overhead costs. There is a price difference between calculating the cost of production and the product selling price using the company method and the full costing method. The cost of production of popcorn using the company method was IDR.2,007.31 per package while using the full costing method, it was IDR.2,248.39 per package. The selling price of the product with a 50% profit using the company method was IDR.3,016.25 per pack, and the full costing method was IDR.3,368.02 per pack. The price difference is due to calculations using the company method that exclude all cost elements in the COGS (Cost of Goods Sold) calculation. While using the full costing method, all costs are charged to the COGS calculation. The difference in the cost of production of the two methods is IDR 351.77.  The company use full costing method to give the price for their product.
Chemical composition and amino acid profile of manyung fish (Arius thalassinus) from Subang, Indonesia Dita Kristanti; Woro Setiaboma; Achmat Sarifudin; Dewi Desnilasari; Diki Nanang Surahman; Devry Pramesti Putri
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17050

Abstract

Manyung fish (Arius thalassinus) is one type of giant catfish in tropical areas, including Indonesia. Generally, the A. thalassinus was processed as a salted or smoked fish in Indonesia. There was no report for the proximate, specific mineral, and amino acid composition of A. thalassinus from the Subang region in West Java. This study aimed to analyze the chemical composition of A. thalassinus meat from Subang, West Java, which includes proximate minerals and amino acid composition. The sampling of A. thalassinus was conducted in triplicates by purposive sampling based on the length and weight of the fish. Furthermore, the fish were analyzed for moisture, ash, protein, fat, calcium, iron, zinc, and total amino acids (after acid hydrolysis). The proximate composition of the fish meat consisted of moisture (76.27±0.31% wb), ash (1.32±0.09% wb), protein (21.01±0.22% wb), and fat (0.34±0.03% wb). In this meat, minerals of calcium (12.11±0.14 mg/100g), iron (0.67±0.01 mg/100g), and zinc (0.67±0.01 mg/100 g) were not potential as micronutrient sources. The amino acid composition of A. thalassinus consisted of isoleucine (57.24±0.44 mg/g), leucine (194.03±1.97 mg/g), threonine (118.01±0.75 mg/g), valine (0.55±0.12 mg/g), serine (68.75±0.03 mg/g), alanine (52.50±0.20 mg/g), aspartate (142.43±0.16 mg/g), cysteine (2.72±0.12 mg/g), glutamate (192.20±0.28 mg/g), glycine (7.45±0.39 mg/g), and proline (0.13±0.04 mg/g). The main chemical composition of manyung fish meat was a protein with leucine, threonine, aspartate, and glutamate as the main amino acids. The protein content, especially leucine and aspartate, and the calcium content in A. thalassinus meat, can potentially support children's growth.

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