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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 4 (2023)" : 26 Documents clear
Analisis struktur dan menentukan profit margin rantai pasok pemasaran kopi (studi kasus di Indonesia) Imelda Yunita; Rika Ampuh Hadiguna
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.v17i4.16924

Abstract

The role of the players in the supply chain is very significant in delivering products to consumers. As producers, the role of coffee farmers is equally crucial in improving the efficiency of the supply chain. The structure of the coffee supply chain in the research area starts with farmers, wholesalers, and consumers (exporters). The purpose of this study is to examine the structure of the coffee bean marketing chain considering the position of farmers in increasing profit margins. The focus of this research is on robusta coffee, grown in the Jambi Province as one of the coffee producers in Indonesia. The research phases analyze the structure of the supply chain and formulate a mathematical model to see the profit margins obtained by each actor in the supply chain. The results of the profit margin analysis show that farmers can make stable profits if they maintain good partnerships and thus can maintain the quality of production by consumer demand.
Struktur pati beras (Oryza sativa L.) dan mekanisme perubahannya pada fenomena gelatinisasi dan retrogradasi Fathma Syahbanu; Florensia Irena Napitupulu; Siska Septiana; Nisrina Fauziyah Aliyah
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.v17i4.15315

Abstract

Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice). High starch content in rice affects its physicochemical properties and nutrient content as well as the digestibility. Different starch characteristics are caused by the interaction between constituent compound in each structural level, both in microscopic and macroscopic levels. Hydrogen interactions between amylose and amylopectin can form crystalline and amorf areas, and continuously undergo the growth to form supramacromolecular structure (starch granule blocklets). The composition and interactions of several blocklets, both of large and small sizes, are the key of biopolymer interaction to form macroscopic structure: the whole starch itself. The aim of this review is to discuss the structural levels of rice starch and the mechanism of its changes in gelatinization and retrogradation. The review of this manuscript was performed using the “narrative review” method. The overall of starch characterization encompass structure, composition, and its molecular size which can be a determinant to its functional properties related to gelatinization and retrogradation.
Perancangan green packaging pada produk air minum dalam kemasan (AMDK) menggunakan metode conjoint analysis Ilyas Ilyas; Sarika Zuhri; Didi Asmadi; Fajri Maulida
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.v17i4.16579

Abstract

Bottled Drinking Water is the  everyday primary need of living things. This product produces a lot of waste, so an alternative is needed to minimize the amount of waste of the product with eco friendly packaging (green packaging). The consumers' assessments are needed to see how green packaging fit their preferences. This study uses Conjoint Analysis as method with 100 respondents in total. Based on the first stage of questionnaire distribution, there are 27 stimulus cards consist of 10 attributes and 32 levels that will be assessed by respondents at the second stage. The results of consumers' preferences show that color is the attribute which influence consumers' desicions the most in noticing bottled drinking water using green packaging with the highest utility value of 13.58 %. The results also showed that the 20th stimulus card was the most representative card of respondents' preferences with utility value of 0.158. Attributes, levels, and utility values selected on this card are green color of 0.003, ergonomic packaging design of 0.029, complete product information of 0.027, packaging technology using recyclable material (biodegradable formula) of 0.025, packaging material from coconut fiber (cocofibre) of 0.015, straw material from paper of 0.006, low prices of 0.035, brand availability of 0.004, packaging in 220 ml size of 0.008 and the beautiful earth as logo (graphic design) of 0.006. The results of this research was expected to be a reference for the latest green packaging design according to Sustainable Development Goals (SDGs) concept.
Effect of temperature and extraction time on quality of pectin from arabica coffee pulp Murna Muzaifa; Dian Hasni; Julius Munandar; Ismail Sulaiman; Dedy Rahmad; Rini Ariani Basyamfar
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.v17i4.15234

Abstract

Coffee is one of the largest commodities in the world. With coffee production more industrialized, waste generated a huge environmental problem. Coffee pulp is the main by-product of coffee processing. One of the components of coffee pulp is pectin. Pectin production from coffee pulp and its characteristics should be studied since extraction conditions used in production vary depending on raw material, desired type of pectin, and process economics. This research aimed to study the characteristics of pectin from coffee pulp extracted using oxalic acid under different times (80 and 90 minutes) and temperatures (100oC and 120oC). The parameters analyzed were yield, equivalent weight, water content, ash content, methoxyl, galacturonic acid, and degree of esterification. The result showed that extraction time and temperature affect the characteristics of pectin. The highest yield was obtained by extraction at 90oC for 90 minutes. The coffee pectin has colored light brown and is categorized as low methoxyl pectin. Overall pectin coffee pulp produced in this study has met the quality requirements of dried pectin by the International Pectin Producer Association (IPPA) standard
Pengaruh substitusi kulit kentang (Solanum tuberosum L.) dalam pembuatan bakso ayam terhadap mutu kimia, kandungan zat besi, dan mutu organoleptik Ester Nita Fajar Karunia; Athiefah Fauziyyah
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.v17i4.17060

Abstract

Potato processing in food industry leaves the main waste in the form of potato peels. Based on its nutritional value, potato peels has the potential to be used as a food ingredient. 100 g of potato peels contains 115 calories, 19.8 mg of calcium, 7.8 g of vitamin C, 5 g of fiber, and 4.1 mg of iron. Research on mice given potato peelings showed an increase in hemoglobin levels due to the iron content in potato peels. Reduced intake and increased use of iron in the process of preparing red blood cells in the human body are factors that cause anemia that has a significant impact on health. In this study, the use of potato peels (Solanum tuberosum L.) were carried out as a substitute of tapioca for making chicken meatballs and found out its effect on chemical quality, iron (Fe) content, and organoleptic quality. The difference in treatment carried out was the proportion of potato peels substitution; P1 (potato peels substitution 0%), P2 (35%), P3 (70%), and P4 (100%). On chemical quality, P1 (substitution of 0% potato peelings), P2 (35%), P3 (70%), and P4 (100%) in alpha 5% had a significant effect on the content of water (α=0.000), ash (α=0.001), fat (α=0.000), crude fiber (α=0.000), carbohydrates (α=0.000), and energy (α=0.000), except protein (α=0.097) of chicken meatballs. The four treatments had a noticeable difference in the iron content of chicken meatballs. The more proportion of potato peels substitution (Solanum tuberosum L.), the higher the iron content (Fe) of chicken meatballs. Organoleptically, the addition of potato peels did not have a noticeable different effect on the tests of color (α=0.956), appearance (α=0.506), and smell preferences (α=0.134). Meanwhile, the preference test on the parameters of texture (α=0.019), taste (α=0.010), and overall (α=0.002) shows that there was a noticeable difference.
Pengembangan produk teh kulit buah kopi dari tiga klon kopi robusta Analianasari Analianasari; Dayang Berliana; Eko Win Kenali; Meinilwita Yulia
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.v17i4.17150

Abstract

Coffee skin is a waste from green coffee production as much as 40-45% which has the potential as a source of natural antioxidants. The diversity of local Robusta coffee clones in West Lampung as raw materials for the processing of coffee products provides a variety of coffee skins which are thought to have strong antioxidant activity which is useful as a functional drink for coffee skin tea (cascara).The aims of the study werestudy aimed of the study were to identify the sweetness level of coffee cherries skin from three local coffee robusta clones (rope, huerona, and srintil), identify antioxidant activity, test consumer preferences, and calculate the added value of coffee skin tea (cascara). The research method uses DPPH antioxidant activity analysis, consumer preference test (organoleptic hedonic test), and the calculation of added valueadded value calculation using the Hayami method. The results showed that the antioxidant activity of the Rope clone had strong antioxidant activity, the cascara drink on the level of aroma, taste, and liking for cascara tea found no difference between samples based on analysis of variance, but. Still, the cascara drink from the Rope clone had a darker color. The added value generated by the cascara is IDR 27,941 per kilogram of raw materials used
Pengaruh konsentrasi bahan pengental terhadap karakteristik nori analog dari daun binahong (Anredera cordifolia) Hermawan Seftiono; Syahidah Syahidah; Moh Taufik
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.v17i4.18067

Abstract

Nori is one of the products that are in demand by the people of Indonesia. Nori is mostly a product that is imported and produced by foreign companies. The price of seaweed, the raw material for making nori, is relatively expensive, so it is necessary to diversify the raw materials for making nori. This study aimed to determine the effect of thickener concentration on the organoleptic properties, chemical properties and physical properties of nori analog from binahong leaves. Organoleptic tests yielded the two best formulas, namely F3 (80% binahong leaves and 20% sago) and F6 (85% binahong leaves and 15% sago). Furthermore, chemical and physical analysis was carried out. The results of chemical analysis on the nori analog showed that analog nori F3 and F6 had a moisture content of 5.72% and 6.84%, an ash content of 4.27% and 5.21%, protein content of 3.66% and 4.60 %, fat content of 9.06% and 8.90% and carbohydrate content values of 77.29% and 74.45%. Physical analysis of analog nori included analysis of texture, color, and thickness. The hardness value of nori on F3 was 2.13 gf, while on F6 it was 2.15 gf. Color of nori analog of F3 and F6 obtained 50.44 and 49.38, with a lighter green color for F3 compared to F6, which produced a darker green color. The thickness values of the F3 and F6 analog nori obtained were 0.92 mm and 0.64 mm.
Aktivitas antioksidan, total polifenol, total flavonoid, dan sifat sensoris inovasi tempe kedelai dengan substitusi tepung daun kelor Kukuk Yudiono
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.v17i4.17146

Abstract

One of our nation's original fermented products using soybean raw materials is Tempeh. Tempeh has been known as an inexpensive source of vegetable protein but tempeh also contains micronutrient compounds that play an important role in body health. To increase the content of micronutrient compounds such as polyphenols and flavonoids which are known as sources of antioxidants, in this study Moringa leaf flour was added in the process of making tempeh. The purpose of this study was to determine how much the content of polyphenols, flavonoids and antioxidants in tempeh might increase with the addition of Moringa leaf flour. One factor experimental design was used, with the percentage of Moringa leaf flour (0 %, 3 %, and 6 %) as treatment. The observed variables: antioxidant activity (%), total polyphenols (mg GAE/g extract) and total flavonoids (µg/g). The antioxidant test results of tempe substituted with Moringa leaf flour (3 %) and (6 %) were (85.156 % and 93.67 %) higher than without the addition of Moringa flour which was only (68.166 %). To test the total polyphenols in tempe substituted with Moringa leaves (3 %) and (6 %) were (29.24 and 49.52 mg GAE/g extract) or 2-3.5 times the total polyphenols in tempe without Moringa leaf flour which only of (14.15 mg GAE/g extract). While the total flavonoid yields were: a) soybean tempeh without innovation of moringa leaf flour 642.19 (µg/g), b) soybean tempeh with innovation of 3 % Moringa leaf flour was 798.70 (µg/g), and c) soybean tempe with 6 % Moringa leaf flour innovation is 904.97 (µg/g). In conclusion, the antioxidant activity, total polyphenols, and total flavonoids in the tempeh with the addition of moringa leaf flour increased above 100 %. In the descriptive organoleptic test, the panelists gave positive impressions for the parameters of cohesiveness, texture, taste, and aroma, except for the color of the tempeh
Analisis sensori dan gizi kerupuk sagu kaya nutrisi dari ulat sagu (Rhyinchophorus ferrugineus) I Putu Suparthana; Adina Juniati Vortina Panggabean; Ni Made Yusa
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.v17i4.17084

Abstract

Kerupuk is a populist cracker in Indonesia. Its production in this study is aimed to promote kerupuk to become a healthy snack food by utilizing the local protein source namely the larva of Rhynchophorus ferrugineus which is processed into flour. The proportion of Sagu flour and larva flour as the main part of the dough was studied to find the one which resulted in the best product. The experiment was conducted as a Randomized block designed with five level treatments namely the ratio of 100:0; 90:10; 80:20; 70:30; and 60:40. Sensory and nutrient parameters data were analyzed by using analysis of variance tool. The panelists accepted the product resulting from the dough with the ratio of 90 % sagu flour and 10 % larva flour. It contains of 8.72 % of water, 1.65 % of ash, 5.25 % of protein, 0.94 % of fat, 82.20 % of carbohydrates and the swellability is 10.60 %. It was concluded that the 90 %:10 % proportion of sagu flour and larva flour resulted in the best product.
Analisis limbah pertanian kelapa sebagai adsorben dalam penurunan total padatan pada geywater Devy Cendekia; Dian Ayu Afifah; Fadian Farisan Silmi
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.v17i4.17931

Abstract

Agiculture waste is an unused by-product from the remnants of agicultural activities. The Impact of agiculture waste is becoming a substance contaminant that can disturb life biotic as well as become a source of disease. Agiculture waste is divided into three goups: waste agiculture pre-harvest, waste agiculture at the moment harvest, and waste agiculture post-harvest. Handling agiculture waste could be conducted by manipulating waste that becomes a product-appropriate use. Agiculture waste that can be utilized is shell coconut waste. Shell coconut waste could be made adsorbent in reducing solids pollutants in geywater. This study used a continuous adsorption column method with adsorbent media engineered from shell coconut waste. So that it can be known the potential of shell coconut waste as an adsorbent in reducing total solids in geywater. Based on analysis using an adsorption test with an isotherm model, the adsorbent product from engineering waste shell coconut can remove 64% of solids suspended in geywater. The adsorption process of the solid suspended follows the Langmuir isotherm model, with capacity adsorption from an adsorbent of 0.0412 mg g-1. Adsorbent waste agicultural products can reduce total solids dissolved in geywater by 3.7%. Therefore, adsorbent products from agiculture waste could become alternative adsorption media in reducing solids pollutants in geywater.

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