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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.
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Articles 26 Documents
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Search results for , issue "Vol 17, No 4 (2023)" : 26 Documents clear
Optimasi microwave-assisted pretreatment dalam delignifikasi asam oksalat pada kulit kakao menggunakan response surface methodology (RSM) Ahmad Fadhlul Kamal; Efri Mardawati; Eko Heri Purwanto; S. Rosalinda
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.v17i4.15471

Abstract

Cocoa (Theobroma cacao L.) pod husk is a solid waste originating from the cocoa beans processing industry in very abundant quantities. The components that make up the cocoa pod husk include cellulose, hemicellulose, and lignin. Cocoa pod husk has a large cellulose content, so it has the potential to be used as cellulose-based bioproducts such as bioethanol. This study aimed to determine the optimum power, irradiation time, and concentration of oxalic acid in the cocoa pod husk microwave-pre-treatment delignification process. The cacao pod husk used in this study is a forastero variety from Pakuwon, Sukabumi, West Java, Indonesia. Cocoa pod husk raw material contains lignin, cellulose, and hemicellulose, respectively 15.73%, 40.14%, and 19.33%. The optimal conditions obtained using the Response Surface Methodology (RSM) model with factors that affect the process are power, irradiation time, and concentration of oxalic acid with response levels of cellulose, hemicellulose, and lignin after microwave pre-treatment. The results of the optimum conditions of power, irradiation time, and concentration of oxalic acid in the microwave assisted-pre-treatment process were 450 Watt, 10 minutes, dan 1%, respectively. The optimum conditions in the delignification process resulted in the levels of lignin, cellulose, and hemicellulose, respectively, which were 8.10%, 39.37%, dan 21.40%. Based on the lignocellulosic test at optimum conditions, the lignin decreased by 48.506%, cellulose decreased by 1.918%, and hemicellulose content increased by 10.709%. The results indicated optimum conditions could be applied in bioethanol and xylitol production
Efek perlakuan awal dengan pulsed electrik field (PEF) terhadap kualitas ekstrak cabe jamu (Piper retrofractum Vahl.) Askur Rahman; Hamzah Fansuri; Banun Diyah Probowati; Agus Miftah Mutolip Sa’diyah
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.v17i4.19163

Abstract

Piper retrofractum Vahl. have the potential to be developed into standardized medicinal ingredients. However, the extraction process of the active compounds in Piper retrofractum Vahl. needs further exploration to get the right method. This is necessary because previous studies state that conventional extraction requires a long time, while modern extraction technology has the disadvantage of being difficult to apply in society. Therefore the aim of this study was to obtain the PEF pre-treatment conditions in the extraction process which affected the quality of the Piper retrofractum Vahl. extract obtained. The stages in this study included the pre-treatment of Piper retrofractum Vahl. with PEF at a voltage (T1 = 5000, T2 = 5000, and T3=6000 volt) and an exposure time (W1=240 and W2=480 seconds), and was macerated using 96% ethanol solvent. The results of Piper retrofractum Vahl. extract with PEF pre-treatment produced a thick extract, dark brown color, characteristic odor, and spicy taste with a yield of 10.64±1.67%, water content 6.30±0.18%, total ash content 0.14±0.03%, acid insoluble ash content 0.25±0.01%, essential oil content 3.00±0.00% and piperine content of 40.38±2.44%.
Isolasi dan identifikasi bakteri asam laktat pada bekasam ikan nila (Orechromis niloticus) dengan penambahan dadih Noor Ira Sari; Tjipto Leksono; Cindi Harta Yuliana
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.v17i4.16669

Abstract

Bekasam is a fermented fish product with an additional carbohydrate source that has a salty and sour. The purpose of the research was to determine the effect of adding dadih at different concentrations (without dadih, 5%, 10%, and 15% dadih based on fish meat weight) to carp bekasam on the sensory evaluation, pH value, total lactic acid bacteria and the type of lactic acid bacteria grown on carp bekasam. The research method used is experimental and designed as a completely randomized design (CRD) for sensory evaluation, pH values, and total lactic acid bacteria. Meanwhile, the methods of descriptive were used for identifying the types of lactic acid bacteria. The results showed that sensory evaluation is the value of odor (8.2), taste (7.9), texture (7.9), appearance (8.0), pH value (4.83; 4.58; 4.52; 4.37), and total lactic acid bacteria (1.5 x 106; 2.1 x 106; 3.2 x 106; 5.3 x 106 cfu/ g). Bekasam with the addition of 5% dadih gave the best results but was not significantly different from the results of the addition of 10% dadih. Thus, adding 5% dadih is used more efficiently in the production of bekasam. The morphological and physiological bacteria isolated from carp bekasam without adding dadih were Bacillus sp. Meanwhile, the bacteria isolated from carp bekasam added with dadih (5, 10, and 15%) were Lactobacillus sp.
Utilization of kepok banana flour and tempeh flour in making flakes Yossie Kharisma Dewi; Theresia Meilaxty Rumapea; Usman Pato; EVY ROSSI
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.v17i4.16389

Abstract

Utilization of banana flour in making flakes is one of the efforts to diversify flakes products. Flakes made from kepok banana flour have a high carbohydrate but low protein content. According to SNI, the minimum requirement for protein in cereal products is 5%, so to meet the protein content in flakes, it needs to be combined with other ingredients, such as tempeh flour. The use of tempe flour in making flakes made from kepok banana flour is expected to increase the protein content of flakes. This research aimed to determine and obtain the best ratio between kepok banana flour and tempeh flour for making flakes. This research used a completely randomized design with four treatments and four replications. The treatments in this research were the difference in the ratio between kepok banana flour and tempeh flour, namely PT0 (kepok banana flour 100%), PT1 (90:10), PT2 (80:20), and PT3 (70:30). Data were analyzed using variance analysis and then continued with Duncan's New Multiple Range Test at 5% level. The result showed that the ratio of kepok banana flour and tempeh flour significantly affected moisture, ash, fat, protein, crude fiber, carbohydrate contents, crispy resistance in milk, and descriptive and hedonic sensory test. The best ratio of kepok banana flour and tempeh flour was 70:30, respectively. It had 1.77% moisture, 3.39% ash, 11.40% fat, 9,23% protein, 5.52% crude fiber, 74.22% carbohydrate, and crispy resistance in milk 7,61 minutes with a description of light brown, banana and tempeh flavored, crunchy texture, and banana and tempeh taste. Panelists preferred a hedonic assessment of color, aroma, taste, and overall assessment, and panelists preferred the crunchy texture
Aplikasi enkapsulan hydroxy propyl methyl cellulose dan gum arab pada pembuatan bubuk semangka Ignasius Radix AP Jati; Nicolas Hadisaputra; Erni Setijawaty; Rachel Meiliawati Yoshari
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.v17i4.17231

Abstract

Watermelon is a widely produced fruit in Indonesia. Abundant production and limited utilization make watermelons susceptible to quality loss and damage. Watermelon can be processed into powder to expand the variety of processing and reduce post-harvest losses. Various drying methods can be carried out, while a cabinet dryer at a temperature of 60-65 °C for 6 hours is considered the simplest method. Moreover, encapsulants such as hydroxy propyl methyl cellulose (HPMC) and gum arabic can be added. This study aims to apply different encapsulants in the watermelon powder manufacturing process and evaluate their effect on the physicochemical properties of the watermelon powder. A nested factorial randomized block design was used. The nest factor is the type of encapsulant, while the concentration is the nesting factor. The difference in concentration was 2.5 %, 5 % and 7.5 % for both HPMC and gum arabic. Each treatment was repeated four times. Watermelon powder quality parameters evaluated were moisture content, hygroscopicity, total phenol, antioxidant activity, color, and pH. ANOVA with = 5 % was implemented for statistical analysis and continued with Duncan's Multiple Range Test if a significant difference was observed. The increasing concentration of gum arabic increased the water content (2.19-3.42 %). While hygroscopicity decreased (21.84-17.33 %), total phenol decreased from 1370.91 to 765.23 mg GAE/kg sample. The antioxidant activity of the sample using the DPPH method was decreased (89.29-52.90 %). The use of gum arabic can maintain the red color of powder and the pH in the range of 5.39-5.57. On the other hand, HPMC application can reduce water content (3.32-2.15 %), hygroscopicity level 23.53-17.17 %; total phenol 1172.05-539.09 mg GAE/kg; antioxidant activity 65.88-29.54 %. The HPMC can maintain the red color of powder and increase the pH (5.83-6.30).
Model kinetika perubahan kualitas mangga arumanis (Mangifera indica L.) selama rantai pasok Listiana Ningrum; Endang Warsiki; Y Aris Purwanto; Siti Mariana Widayanti
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.v17i4.17415

Abstract

During the supply chain activities, Arumanis mango as climateric fruit experiences quality changes due to the respiration process after being harvested. To find out the quality changes of Arumanis during their supply chain activities, it is necessary to simulate supply chain storage during land, sea, and air shipments in the laboratory. This study aims to predict changes in the quality of Arumanis during supply chain activities to retail storage. The supply chain simulation was carried out in 3 scenarios based on the delivery destination and transportation, including refrigerator trucks, ships, and planes. The temperature of the rooms used in the simulation was 10-12°C as the storage temperature for refrigerator trucks, aircraft cargo, and distribution center storage. The temperature at 20-22°C was used as retail storage temperature. Meanwhile, temperature at 24-28°C was used as the storage temperature for ships. The shipping duration used is 2 and 4 days. The parameters observed in this study were the concentration of carbon dioxide and total soluble solids. The results showed that the reaction kinetics model of quality changes Arumanis mango in all suitable supply chain scenarios was ordo 0 reaction seen from the higher correlation coefficient (R2). The shelf life of arumanis mangoes in all supply chain scenarios reached 8 days of storage. The development of this kinetics model can help to predict the quality changes of Arumanis mangoes during supply chain storage from distribution center to retail.

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