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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 18, No 1 (2024)" : 26 Documents clear
Front Matter, Volume 18 No 1 2024 Editorial Agrointek
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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Abstract

Mikroenkapsulasi minuman herbal pokak madura menggunakan spray dryer sebagai imunomodulator Siti Alfiatul Amani; Dodyk Pranowo; Susinggih Wijana
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.v18i1.19121

Abstract

Pokak is a variant of the Madurese ginger drink made from spices. The main ingredient is ginger, while other additional ingredients are cloves, cinnamon, nutmeg, and masohi/masoyi wood. In general, these drinks are sold in liquid form. The maceration method was used to obtain pokak extract while spray dryer was used to obtain Pokak powder. Pokak is believed to boost immunity, increase stamina and warm the body. The development of Pokak Madura in powder form can increase the sale value, be more practical in the making and have a longer shelf life. This study aims to determine the optimal composition and conditions of Pokak microencapsulation. The parameters used are maltodextrin concentration (4.05; 5; 10; 15; 15.94%) and inlet temperature (120.27; 125; 150; 175; 179.7 oC). The optimization method used to get the best pokak powder was RSM (Response Surface Methodology). Tests at this stage were the total flavonoid test, antioxidant test, and morphology or best pokak powder profile using SEM (Scanning Electron Microscopy). Optimization results for the best treatment were a maltodextrin concentration of 10.639% and an inlet temperature of 148.042 oC resulting in a total of 6.447 mg QE/gram flavonoids and a percentage of antioxidants of 13.078%. The morphology of the particles is wrinkled with an average particle size of 5.372 µm. Thus maltodextrin as a coating or coating material with DE 10-12 cannot form spherical-shaped powder particles.
Pengaruh suhu berbeda terhadap aktifitas enzim kolagenase dari usus ikan cunang (Congresox talabon) Edison Edison; Andarini Diharmi; Mirna Ilza; Rahman Karnila; Febrina Tumangger
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.v18i1.17548

Abstract

Collagenase enzyme is a type of protease enzyme. The activity of an enzyme is affected by substrate, temperature, inhibitor, and pH.  One of the sources of enzymes is the internal organs of fish, namely the gut. This study aims to determine the activity of the collagenase enzyme at different temperatures. The experimental design used was randomized and full non-factorial. The treatments used were different incubation temperatures (50, 55, and 60oC) with three replications. Parameter analysis comprised fish proportion, enzyme activity, and dissolved protein. The results showed that the parts of the yellow pike conger fish were meat (64.25%), bones (19.98%), internal organs (including intestines) (4.50%), and skin (6.30%). Collagenase enzyme activity at temperatures 50, 55, and 60oC was 1.154, 1.702, and 0.667 U/mL, respectively. The dissolved proteins content was 12.89 mg/mL. The optimum temperature of the collagenase enzyme from the fish gut was 55oC with an enzyme activity of 1,702 U/mL. The dissolved protein content of the gut yellow pike conger extract was 12.89 mg/mL  Purification of the collagenase enzyme from of the gut yellow pike conger was needed to obtain a higher enzyme activity value.
Diversifikasi produk pangan berbasis sumber daya lokal jantung pisang kepok (Musa paradisiaca) melalui karakteristik fisikokimia Jacky Anggara Nenohai; Ima Rosyida; Nur Indah Agustina; Yudhi Utomo; Sumari Sumari
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.v18i1.15339

Abstract

The banana plant that is still underutilized compared to the fruit part is the heart of the banana. Even though the heart of the banana has many benefits and nutritional content that is good for health. Seeing the potential of the heart of the banana can improve public health, so food diversification efforts such as flour and substitutes for the basic ingredients of food to produce new forms of product innovation, so research was carried out to test its content, which aims to inform the public that the heart of the banana can be beneficial for health in processing into flour. This research was carried out in March-April 2022 at the Chemistry Education Laboratory of Nusa Cendana University, Kupang. There are four stages in this study, including 1) Manufacture of the heart of banana flour; 2) Proximate Test of the heart of banana flour; 3) Diversification of products based on the heart of banana flour, 4) Organoleptic test of products based on the heart of banana flour on 52 panelists. The results of research on the manufacture of banana heart flour are substituents of flour that have good nutritional content with relatively good character if used as a substitute for wheat flour because many parameters meet the quality requirements of wheat flour, namely the physical characteristics of banana heart flour meet the test requirements for shape. In contrast, the aroma, color, and taste in accordance with the characteristics of the nutritional content meet the moisture content proteins, fats, and carbohydrates. In contrast, the ash content does not complete because the mineral content in each ingredient is different and the manufacture of wheat flour. The result of the diversification of the products made, namely the Genital Widow Cake / Monde chips made from banana heart flour, are also included in the excellent category where the aroma, taste, and acceptance of the product are accepted in the community.
Analisis risiko produksi ribbed smoked sheet (RSS) di PTPN IX Kebun Balong, Jepara Rena Mardiyah Budiyono; Wiludjeng Roessali; Wahyu Dyah Prastiwi
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.v18i1.19207

Abstract

Indonesian rubber plantations have the largest area in the world at 3,776.49 thousand hectares, yet they cannot be the largest producer of natural rubber. PTPN IX Balong is a state-owned company that processes latex into RSS. The production often experiences fluctuations which indicate the production risks faced by the company. The study aimed  to examine the agents of production risk that are considered priorities, as well as effective mitigation strategies to reduce the impact of production risk. The research was conducted from November to December 2022 at PTPN IX Balong, Bumiharjo Village, Keling District, Jepara Regency. The research was a case study method with primary data collected by observation and distributing questionnaires to specific key persons. The secondary data were obtained from RSS production records. Data were analyzed using a quantitative method, namely House of Risk (HOR), to answer research purposes. The results showed that there are 8 priority risk agents that will be mitigated, namely high rainfall, long-tapping and picking-up times, errors made by the officers of the smoke room, broken grinding machine, dirty post-harvest tools, improper latex dilution, an excess dosage of antacid, and late application of ammonia. The mitigation strategy used to minimize the priority risk agent (source) consists of 7 risk mitigation strategies. Tightening inspections at the factory is the top priority to be implemented.
Kansei Engineering Application for Designing Excelsa Wonosalam's Coffee Packaging Auditya Bisma; Dodyk Pranowo; Yusuf Hendrawan
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.v18i1.10804

Abstract

Visual packaging attributes such as brand name, logo, color, packaging form, writing style and graphics are used for product identification and affect the buying decision (willing-to-buy). Framework systematic development of Kansei Engineering using Artificial Neural Networks, an imitation of the human brain used to modelling the learning process of customer assessments. This research aims to analyze the development of packaging designs of Excelsa Wonosalam Coffee based on Kansei Engineering. Kansei Engineering is widely used for developing product designs oriented to the Kansei (emotion) of the customer and relating them to product attributes. Data was obtained by conducting surveys of coffee customers and literature studies. The sampling technique used purposive sampling. The packaging design attributes are graphics, color and shape. The combination of Kansei Engineering and Artificial Neural Networks generate packaging design preferences obtained from the modelling of customer assessment of available attributes. Coffee packaging design preferences involve ringin contong graphic, red color, and squircle shape. These design preferences could be a consideration for coffee entrepreneurs for packaging design innovations. This research is expected to provide added value for industry and SMEs to create more attractive designs.
Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) Aji Sutrisno; Panji achmad apriyandi
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.v18i1.17036

Abstract

A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on the melting point, hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness of dark chocolate which was using a factorial group randomized design with ANOVA and continued with the Tukey HSD test. The results showed that not interaction of the level of cocoa butter replacement by glucomannan and lecithin on melting point. The cocoa butter replacement level by porang glucomannan and lecithin and their interactions affected hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness. The higher level of cocoa butter replacement levels by porang glucomannan and lecithin increased the melting point and hardness of dark chocolate. Porang glucomannan and lecithin can be used to reduce cocoa butter and can improve the physical properties of dark chocolate.
Pengaruh penambahan bubur rumput laut merah (Eucheuma spinosum) terhadap mutu karakteristik masker peel off Dahlia Dahlia; Desmelati Desmelati; Maya Puspita
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.v18i1.17351

Abstract

The aims of this study was to analyze the effect of adding red seaweed (Eucheuma spinosum) porridge to the quality characteristics of gel peel off masks. The main materials used in this study were E. Spinosum and other basic subtances of peel off mask. Research was an experimental study that using a non-factorial completely randomized design method with four levels of treatments, namely with F0 treatment (without adding the seaweed porridge), F1 (by adding 10 % of seaweed porridge), F2 (by adding 15 % of seaweed porridge), F3 (by adding 20 % of seaweed porridge). From the research results, it was found that the addition of red seaweed (Eucheuma spinosum) porridge had a significant effect on the characteristics, organoleptic quality and antioxidant content of peel off masks. F3was the best treatment which had an antioxidant content of 66 ppm. In the organoleptic assessment, the peel off mask with F3 treatment was preferred because it had a distinctive appearance and aroma from red seaweed (Eucheuma spinosum).
Pengaruh kaldu jamur terhadap nilai pH, protein dan organoleptik kecap manis nira kelapa Muhammad Rizky Ramanda; Novi Okta Saputri; Amalia Wahyuningtyas
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.v18i1.16765

Abstract

Indonesia is one of the largest coconut producer countries in the world. The development of coconut products and their derivatives must be carried out to increase the selling value of processed coconut. One of its uses is to process the sap into soy sauce. Soy sauce is a fermented processed food that is generally made from black soybeans, but in this study, soy sauce will be made using coconut sap. Coconut sap soy sauce is made following with SNI 3543.1:2013. The treatments in this study were ISP (Isolate Soy Protein) with concentration of 1%, a concentration of 2%, and a concentration of 3%, and mushroom broth with concentration of 1%, a concentration of 2%, and a concentration of 3%. The analytical procedures performed were pH test, brix degree test, protein test, viscosity test, hedonic test, and duo-trio test. The test data were analyzed using ANOVA (Analysis of Variance) if there was a significant difference, further tests would be carried out using Duncan's Multiple Range Test (DMRT) with a significance level of 5%.
Effect of ragi tape fermentation on physicochemical properties, phenolic compounds, and antioxidant capacity of turmeric spent Dewi Cakrawati; Yatti Sugiarti; Sri Handayani
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.v18i1.17604

Abstract

Turmeric spent availability is high due to the increasing production of turmeric herb drinks. However, turmeric spent utilization is low, although it still contains phenolic compounds and antioxidant capacity. This study aims to investigate the effect of fermentation on the physicochemical characteristics of turmeric spent. Ragi tape is used as a starter since it contains various microorganisms. The community of microorganisms in the ragi could inhibit the growth of unwanted microorganisms, thus preventing contamination. Physicochemical characteristics, namely water-holding capacity, swelling capacity, oil-holding capacity, glucose content, crude fiber content, total phenol content, and antioxidant capacity, were observed from non-fermented and fermented turmeric spent. The results show that the duration of fermentation does not affect the physicochemical properties, total phenolic content, antioxidant capacity, and reducing sugars content. Ragi tape contains low concentrations of A. oryzae. Moreover, ragi tape is a consortium of microorganisms consisting of fungi, yeast, and lactic acid bacteria, so further study is needed to investigate the interaction between microorganisms and metabolite production

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