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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 18, No 1 (2024)" : 26 Documents clear
Physicochemical properties and sensory evaluation of dried vegetable meatballs from soy protein isolates Domas Galih Patria; Sukamto Sukamto; Sutrisno Adi Prayitno; Nadhifah Salsabila; Jenshinn Lin
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17202

Abstract

Meatballs are a popular food in Indonesia. Vegetable meatballs (VM) are not as popular as meatballs. The utilization of soy protein isolate (SPI) in vegetable meatballs is expected to improve the functional quality of the meatballs. SPI is useful as a source of essential amino acids the body needs. SPI acts as a binder and gelling agent during processing and improves emulsion stability. This study aims to investigate the use of soy protein isolate in making vegetable meatballs (VM) and its effect on sensory and characteristic properties. The treatment material in this study was the use of SPI in meatball dough as a substitute for meat. The study used a completely randomized design (CRD) consisting of five treatments, namely the ratio of tapioca flour and SPI with treatments (VM0) 100:0%, (VM1) 80:20%, (VM2) 70:30%, (VM3) 60:40% and (VM4) 50:50% and analyzed triplicate. The investigated parameters of this investigation were: volume, weight, bulk density, cooking yield, water retention, proximate, and sensory evaluation. The results showed that using SPI 30% by weight of starch gave the best results. The value of the volume expansion ratio is 1.52 ml/ml, water reabsorption is 308.20%, bulk density is 0.64 g/ml, cooking yield is 218.84 %, and moisture retention is 227.54%. Crude protein content 29.417%. The preference score of vegetable meatballs is quite good, which is between 4 to 4.5 for color, aroma, and elasticity, while for taste and aroma, it is an average of 3.5. Although it is still lower than meatballs, vegetable meatballs provide a choice of healthy meatballs. It is expected that the results of this study will be able to produce VM that contains high vegetable protein and lower prices.
Aplikasi proses dan formulasi face mist dengan penambahan ekstrak bunga telang (Clitoria ternatea L.) sebagai sediaan antijerawat Asri Widyasanti; Rizka Fauziyah; S Rosalinda
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.18007

Abstract

Face mist preparations are liquid preparations that are sprayed on the face. A natural ingredient that can be added to the anti-acne face mist preparation is butterfly pea (Clitoria ternatea L.) because it contains flavonoid which has the potential as antibacterial. This study aimed to determine the best concentration of butterfly pea extract in an anti-acne face mist preparation. The research method used was laboratory experimental with data analysis using ANOVA, Duncan's test, and descriptive analysis. This study consisted of 4 treatments with varying concentrations of butterfly pea extract namely: treatment A (0%%) treatment B (2%), treatment C (4%) and treatment D (6%). The results showed that all treatments met the quality parameters of appearance, viscosity, spray conditions, inherent resistance properties, and drying time. It did not irritate as well. The best concentration of butterfly pea extract in an anti-acne face mist preparation was 4% because it complied with the requirements for appearance, viscosity, spray conditions, inherent resistance properties, no irritation, stability for 28 days of storage, and had the highest antibacterial activity.     
Kualitas nonflaky krekers dengan kombinasi tepung tempe kacang gude (Cajanus cajan) dan bawang hitam (Allium sativum) Febpi Lina Santoso; Yuliana Reni Swasti; Ekawati Purwijantiningsih
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.18951

Abstract

Non-flaky crackers are a snack made from wheat flour, which are not layered, dense, massive, and crunchy. The crackers in this study were made by combining flour, pigeon pea tempeh flour (Cajanus cajan) and black garlic (Allium sativum). The purpose of this study was to determine the quality of the crackers and the best combination of flour, pigeon pea tempeh flour and black garlics. This study used a completely randomized design with three repetitions. The ratio of flour, pigeon pea tempeh flour, and black garlic in the control was 100:0:0; in product A that is 85:10:15; in product B that is 70:20:10; and in product C that is 55:30:5. Crackers of all treatments were analyzed chemically, physically, microorganism, and organoleptic. Crackers with the best combination were product A with a ratio of 85% flour: 10% pigeon pea tempeh flour: and 5% black garlics with a moisture content of 3.36%, ash content of 1.46%, fat content of 20.56%, protein content of 9.35%, carbohydrate content 65.26%, antioxidant activity of 51.25%, total plate number of 1.7 x 102, total yeast and mould of 7.6 x 101, texture of 10.64 N and organoleptic score of 3.13.
Sifat fisiko-kimia yoghurt kacang hijau (Vigna radiata) dengan variasi jenis starter bakteri dan pemanis sari kurma sukkari (Phoenix dactilyfera L) sebagai pemanis alami dan sumber antioksidan Ika Dyah Kumalasari; Indri Fajriyati
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17556

Abstract

Yogurt based on mung bean juice is good to consume because it is low in fat and lactose. Sukkari dates have the potential to be used as a natural sweetener because they contain simple sugars that are easily digested by the body. In addition, there is an antioxidant content that can fight free radicals. This study aims to determine the physico-chemical properties of mung bean yogurt. Dependent variables include pH value, viscosity, moisture content, ash content, fat content, protein content, carbohydrate content, total sugar content, and antioxidants. Independent variables include the type of bacterial starter (S1: Lactobacillus bulgaricus and Streptococcus thermophilus; S2: Biokul Plain) and sweetener variations (K1; K2; K3). The study used a Complete Randomized Design (RAL) with a statistical test of Two Ways ANOVA and a post hoc test of Tukey. The results showed that the type of bacterial starter and the variety of sweeteners had a significant effect on the physico-chemical properties of yogurt. The highest pH and viscosity values in the S2K3 sample were 4.67 and 3.18 m. Pas; the highest water content in the S1K1 sample was 86.5 %; the highest ash content and fat content in the S2K3 sample were 0.66 % and 4.82 %; the highest protein content, carbohydrate content (by different), and total sugar content in the S1K3 sample were 2.35 %, 10.11 %, and 9.78 %; and the highest antioxidant in the S2K3 sample with an AAI value of 1.54.
Perancangan ulang desain tata letak fasilitas produksi di CV. Macarindo Berkah Group menggunakan metode ARC dan CRAFT Nita Kuswardhani; Dinasty Alfajar Rizky
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.13415

Abstract

CV Macarindo Berkah Group is one of the food processing industries (Snacks) located in Jember, with the product being processed is macaroni. The company wants to develop an efficient production system so that the total distance of material transfer, the total moment of movement and the cost of material handling (OMH) are optimal. The problem in the arrangement of production facilities there is unused space between departments and back and forth flow so that the production line is getting longer. The layout used is the product layout to reduce the total moment of displacement. The method used is CRAFT with input from the initial layout and ARC to show the degree of relationship between departments. The results are that there is an efficiency after improvement for the total distance of material transfer to 42.5 m from 48.5 m with an efficiency value of 12.4%, for the total moment of material transfer to be 2,365,6 m/day from 2,834.4 m/day. days with an efficiency value of 16.5% and for the total cost of material handling (OMH) to Rp. 68,516 from Rp. 82,368.3 with an efficiency value of 16.8%.
Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips Widya Puspantari; Dayu Dian Perwata Sari; Kokom Komariyah; Budiyanto Budiyanto; Donowati Tjokrokusumo
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17395

Abstract

Tortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process.  This research aimed to study the optimum drying time using cabinet drier  on tortilla chips, consisting of two thickness levels (2mm and 4mm), to produce crispy tortillas that consumers accepted. The drying was carried out using a cabinet dryer at a temperature of 50 0C with variations in drying time of 60, 90, and 120 minutes then fried using deep frying. Moisture and oil content, swelling power, color parameters, fracturability, calories, and sensory quality were analyzed. The results showed that the moisture content of drying ranged from 7,61 - 9,04% and 9,51 - 15,33% and, after frying, ranged from 1,38 - 2,04% and 1,02 - 1,71%, for 2 mm and 4 mm thickness, respectively. Oil content ranged from 9,06 – 12,11%. The brightness and fracturability of tortillas were significantly different, while the swelling power was not significantly different. A crispier tortilla was obtained at a drying time of 90 minutes, 651,30 g  and 767,00 g  for 2 mm and 4 mm, respectively. Tortilla calories ranged from 4635,54 – 4696,48 cal/g, while a commercial product was 5200 cal/g. The results of the sensory quality evaluation showed that consumers liked tortillas that were dried for 90 minutes with scores of color, texture, and overall acceptability were 3,97; 3,60; 3,76, and 3,72; 3,04; 3,10,  for 2mm and 4mm thickness, respectively. The results showed that the optimal drying time for tortilla chips with a thickness of 2 mm and 4 mm using a cabinet dryer at 500C was 90 minutes.
Analisis segmenting, targeting, positioning dan bauran pemasaran (4P) terhadap usaha biskuit makanan pendamping asi (MP-ASI) berbasis mocaf (Modified cassava flour) Nur Kartika Indah Mayasti; Arsy Priambudi; Lia Ratnawati; Cahya Edi Wahyu Anggara; Nurhaidar Rahman; Ashri Indriati; Yusman Taufik
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17180

Abstract

Complementary Food for Mother's Milk (MPASI) is a nutritious food that is given in addition to breast milk to infants aged 6 (six) months and over to achieve nutritional adequacy. MP-ASI products include porridge, pudding, biscuits, and others. Complementary food product development requires market research to be competitive in the market, one of which is mocaf-based MP-ASI biscuit products. This product has the advantage of being easy to carry, practical, and trains the strength of the baby's grip and bite. The raw material is mocaf based (gluten load). The purpose of this study is to analyze market aspects and design marketing strategies, namely segmenting, targeting, positioning (STP), and the 4P marketing mix (product, place, price, promotion). This type of research is descriptive qualitative research, and data collection techniques are interviews, observation, and documentation. Based on the results of the study it can be concluded that the product marketing strategy based on the 4P analysis (Product, Place, Promotion, and Price) is making new products in the form of gluten-free MP-ASI biscuits, marketing at minimarkets, conducting socialization and promotion at posyandu, and setting selling prices. IDR 14,000.
Perspektif konsumen pada food pairing less sugar tea RTD dan makanan pendamping dengan metode check all that apply (CATA) Ayunda Rachmawati; Dase Hunaefi; Dede Robiatul Adawiyah
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17676

Abstract

Ready-to-drink tea (RTD) is packaged tea that is widely available in supermarkets, one form of which is less sugar tea. Less sugar tea RTD had low sugar claims, ready to serve-consume, and was also consumed with various complementary foods. The combination of less-sugar tea RTD with complementary foods will produce sensory properties if consumed simultaneously, as called food pairing. This study aimed to identify the characteristics of sensory, emotional, and need-state attributes of the combination of less sugar tea RTD and its complementary food. This research was conducted by initial panelist screening, Focus Group Discussion (FGD) to determine sensory attributes, emotions, and need-state, sensory testing conducted by Home Used Test (HUT). The responses obtained were processed using XLSTAT Software and produced a sensory profile, emotions, and needstate food pairing less sugar tea RTD. The results showed that consumers like less sugar tea RTD paired with cassava chips snacks, with sensory attributes i.e., floral aroma, roasted aroma, tea flavor, sweet, astringent, roasted beef aroma, cassava flavor, crunchy, umami, oily mouthfeel, salty aftertaste, and bitter. It’s close to the ideal pairing based on CATA results. This pairing also produces positive emotions (satisfied, adventurous, and energetic) for consumers. While less sugar tea RTD and crackers side dish is dominated by attributes of floral aroma, roasted aroma, tea flavor, sweet, astringent, milky aroma, cheese flavor, crunchy, salty, creamy mouthfeel, salty aftertaste, and bitter aftertaste. Flat, bored, and disappointed as negative emotions arise when consuming less sugar tea with biscuits and crackers. The pair less sugar tea RTD - cassava chips is considered to have overall flavor complexity that produces good harmony compared to other pairs. It’s the best pair according to consumer panelists
Karakteristik fisikokimia minuman isotonik air kelapa dengan formulasi penambahan asam sitrat dan NaCl Khusnul Khotimah Putri Asnia; Maherawati Maherawati; Lucky Hartanti
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17733

Abstract

Isotonic drinks contain sugar components as a source of energy, minerals to replace the body's electrolytes, and organic acids for body fitness. Isotonic drinks can be made from natural ingredients derived from local foods such as coconut. Coconut water naturally contains minerals such as potassium and sodium. Citric acid is added to meet the pH quality standards of isotonic drinks and enhance the sour taste. The addition of NaCl in this study aims to meet the standard of sodium content in isotonic drinks. This study aimed to determined the characteristics of the best isotonic drink made from coconut water with the addition of citric acid and NaCl formulations. This study used a single-factor Randomized Block Design (RBD), namely the addition of citric acid and NaCl, with three replications. The parameters observed were pH, sodium, potassium, total dissolved solids, plate count, and organoleptic. The data were analyzed using the ANOVA (α=5 %), followed by DMRT (α=5 %). The best treatment was tested using the effectiveness index test. The results showed that adding citric acid and NaCl affected the pH and sodium content. The coconut water isotonic drink has met the SNI for isotonic drinks for pH, sodium, and total dissolved solids. The organoleptic test showed differences in taste parameters and overall preference. The effectiveness index test shows that added 0.30 % citric acid and 0.35 % NaCl is the best coconut water isotonic drink.
Implementasi kansei engineering dalam pengembangan kemasan minuman kopi ready to drink Novi Purnama Sari; Zulkarnain Zulkarnain; Verian Ardi Muzaki; Yuni Dita Meilani
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.12443

Abstract

Currently, the coffee business is becoming a trend in the market. So determining the right packaging design is an important thing to plan. The product development method that has been proven optimal is Kansei engineering. This study compares the results of developing ready-to-drink coffee packaging (cold and hot) with the Kansei engineering method based on consumer emotions. Kansei engineering is a powerfull method that can translate consumer needs into design elements. This method is supported by several multivariate statistical methods and artificial intelligence methods. The results obtained for a cold coffee drink are 25 packaged samples and 30 Kansei words, while 20 samples and 20 Kansei words for a hot coffee drink. The packaging design concepts for a cold coffee drink obtained from Kansei word extraction using the principal component analysis (PCA) method are "standard-attractive" and "unique-general." While the packaging design concepts for a hot coffee drink using the term frequency-inverse document frequency (TFIDF) method and factor analysis are "premium-modern" and "natural-elegant." based on the quantification theory type-1 (QTT1) method, the packaging design elements from the “unique-general” concept for a cold coffee drink are obtained, namely: wooden packaging lids with distinctive bottle mouths, The neck of the pack is straight and short, The packaging body resembles a sake bottle, the bottom of the pack is slightly concave in the middle, plastic packaging materials, and uninformative label design. While the “premium-modern" concepts for a hot coffee drink using the rough set method has packaging elements, namely, there is a sleeve or none at all, with a reclosable hole top, flat bottom, rounded/convex body, direct print decoration, and with decorative fonts. In contrast, the “natural-elegant” concept has packaging elements without reclosable holes, straight body, paper cup material, light colors, no image, and decorative fonts.the emotional interpretation of the object strongly influences the application of Kansei engineering.

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