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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 2 (2024)" : 26 Documents clear
Kinerja rantai pasok PT. X dalam upaya peningkatan keberlanjutan dan responsivitas agroindustri kelapa sawit Evanila Silvia; Faqih Udin; Tajuddin Bantacut; Marimin Marimin
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19341

Abstract

The supply chain of the palm oil agro-industry is quite complicated and lengthy and involves many actors. This causes supply chain performance to be less than optimal. In addition, it also raises doubts applying the principle of sustainability in its business activities. Therefore, it is necessary to evaluate the performance of the supply chain of the palm oil agro-industry to know the actual conditions at the moment and to identify existing problems and opportunities for improvement. Thus, the right strategy can be formulated to increase the sustainability and responsiveness of the palm oil agro-industry. This study aims to identify the condition of the palm oil agro-industry supply chain mechanism and analyze the performance of the palm oil agro-industry supply chain so that improvement strategies can be formulated. Analysis of the supply chain performance of the palm oil agro-industry was determined using the Supply Chain Operation Reference (SCOR) method by weighting the results of the Analytical Hierarchy Process questionnaire (AHP) to obtain the supply chain. The results showed that the supply chain structure of the palm oil agro-industry consisted of farmers, transportation, palm oil mills, private partners, distributors, and consumers. Analysis of the performance of supply chain actors in the palm oil agro-industry is primarily in the medium and above average categories. Improving supply chain performance needs to be emphasized at each stage of the planning process with reliability performance attributes and performance indicators in the form of accuracy in predicting the number of requests. Alternative strategies that are prioritized to improve supply chain performance are increasing the competence of human resources and supply chain partnerships.
Karakteristik gel aromaterapi pengharum ruangan dari karagenan-glukomanan dengan minyak atsiri serai wangi dan jeruk kalamansi sebagai pewangi Winda Nur’aini; Devi Silsia; Syafnil yafnil
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19033

Abstract

Citronella essential oil and calamansi orange essential oil can cause a relaxing effect, so it can be used as a fragrance in the aromatherapy gel to make room freshener. This study aimed to determine the effect of the addition of citronella oil and calamansi citrus on the characteristics of the resulting air freshener aromatherapy gel and the most preferred gel formula. This study used a complete randomized design (CRD) with One factor: the ratio of essential oil of citronella and citrus calamansi. The ratio of essential oils of citronella and citrus calamansi used (%) were 0:100, 30:70, 40:60, 50:50, 60:40, 70:30, 100:0. The results showed that the addition of essential oils of citronella and citrus calamansi had a significant effect on syneresis, evaporation of liquid substances and the residual weight of aromatherapy gels, but had insignificant effect on color, gel and hedonic fragrance resistance. The gel syneresis value and residual weight get higher at more concentrations of citronella essential oil but provide a low total value of liquid evaporation. The most preferred air freshening aromatherapy gel was on the use of 100% calamansi orange essential oil. Panelists liked the whiter color of the gel, preferred the citrus scent, and the texture that didn't crumble easily.
Sintesis keton dari asam lemak stearat dengan katalis layered double hydroxide (LDH) Mg-Al-Cu Firman Arief Soejana; Erliza Hambali; Obie Farobie
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17108

Abstract

The synthesis of ketones from stearic fatty acids using the fatty acid decarboxylation method to ketones has been carried out to increase the added value of palm oil derivative products. One of the derivative products of palm oil is Crude Palm Oil which can be converted into fatty acids through the triglyceride hydrolysis process. Palm fatty acids are Indonesia's most potentially environmentally friendly raw material. This research aims to synthesize ketones from palm fatty acids using a catalyst. Ketone compounds were synthesized using a solid base catalyst as a double hydroxide layer based on Mg-Al-Cu. Identification of the presence of a C=O ketone group was carried out by testing the Fehling test, Tollens, spectrophotometer (FTIR), and computing the yield. The results showed the success of ketone synthesis using the fatty acid decarboxylation method into ketones through a test of Fehling's on stearic fatty acid ketone products. Meanwhile, in the Tollens test, there wasn't a change in the silver mirror. Furthermore, the spectrophotometer test (FTIR) showed the presence of a C=O bond or a carbonyl group at the peak wave 1707 cm-1. Ketone's synthesis produced was 95.09%.
Processing feasibility study of canning teaching factory (TEFA) fish processing unit in Politeknik Negeri Jember as a medium-large-scale industry Aulia Brilliantina; Putu Tessa Fadhila; Adi Sucipto; Dimas Triardianto; Suparto Suparto; Yossi Wibisono
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17657

Abstract

Fisheries are sector with great potential to meet food needs. Teaching Factory Canning Politeknik Negeri Jember (Polije) is one of the Fish Processing Units (UPI) engaged in canning seasoned sardines. Teaching Factory Canning Polije is a UPI included in the medium-large category. This research aims to determine the processing feasibility of canning teaching factory. Data were collected by interview and checklist analysis referring to the Ministry of Marine Affairs, namely the Decree of the Minister of Marine Affairs and Fisheries No.Kep.01/MEN/2007. The application of basic eligibility requirements is carried out by analyzing whether there is a discrepancy with existing regulations or deviations, which are then synchronized with the value of the eligibility criteria. The production process of Teaching Factory Canning has followed the processing feasibility certification set by KKP No.Kep.01/MEN/2007 with good eligibility criteria. The assessment is based on 6 minor deviations, 7 significant deviations, and 1 serious deviation. In addition, the GAP Analysis of the UPI TEFA Canning Polije Processing Feasibility Certification showed that the basic feasibility had met the basic requirements and 1 general requirement by correcting the deviations found
Penambahan ekstrak tepung albedo semangka merah (Citrullus vulgaris Schard.) sebagai penstabil pada es krim susu kambing Bernadetta Hera Darmaningtyas; Franciscus Sinung Pranata; Yuliana Reni Swasti
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.14161

Abstract

Ice cream is a semi-solid food that is loved by all people. Goat's milk can be used in making ice cream because some of the nutritional content of goat's milk is superior to cow's milk, one of which is in terms of the composition of high medium chain fatty acids and fat globules with smaller diameters that are easily digested and beneficial for health. Red watermelon albedo flour extract (Citrullus vulgaris Schard.) contains pectin which can be used as a stabilizer. This study aims to determine the effect of adding variations in the concentration of red watermelon albedo flour extract on the quality of goat's milk ice cream in terms of chemical, physical, microbiological and organoleptic aspects and to determine the optimum concentration of using red watermelon albedo flour extract as a stabilizer. The experimental design used in this study used a completely randomized design (CRD) with 4 treatment concentrations of addition of red watermelon albedo flour extract, namely a concentration of 0% (control with CMC); 0.1%; 0.3% and 0.5%. The results showed that the addition of red watermelon albedo flour extract did not have a significant effect on the melting rate, fat content, total solids, sucrose content of total plate number (ALT) and Salmonella but had a significant effect on the overrun and protein content of goat's milk ice cream resulting from. The addition of 0.5% red watermelon albedo flour extract resulted in goat's milk ice cream with a melting rate of 18.72%; overrun of 29.11%; fat content of 6.32%; protein content of 4.49%; total solids by 39.95%; sucrose content of 41.75%; the total plate number is 2.71 x 102 CFU/g; negative Salmonella and the organoleptic value was 3.43.
Product inventory control at a local brand forum outlet using ABC analysis Sintia Putri Pradita; Kuncoro Harto Widodo
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.18819

Abstract

A local brand forum outlet sells Micro, Small, and Medium Enterprises (MSMEs) products with inventory management still carried out manually based on employee experience. The research objectives are to analyze problems related to the inventory system and provide recommendations for planning and controlling inventory systems at a Local Brand Forum (FBL) outlet. Primary data was collected through observation, in-depth interviews, and Focus Group Discussion (FGD). The method used is ABC analysis to obtain the product classification. The results showed that 16 items (19.05%) are included in class A, with a total sales value of 69.55% of the total value for money. Class B has 25 product items (29.76%) with a total sales value of 20.29% of the total value for money. Products in class C are 43 items (51.19%) with a total sales value of 10.16% of the total value for money. As much as 43.75% of products in class A are nine basic commodities which are the basic needs of the Indonesian people, so they have a high priority in inventory control. These results are expected to provide planning and inventory control systems using the ABC class of products to avoid shortages and overstock inventory.
Perendaman dalam larutan asam askorbat untuk meningkatkan mutu edamame segar (Glycine max L.) Erwin Nofiyanto; Tri Sono Waluyo; Dewi Larasati
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19368

Abstract

Edamame is a horticultural crop that is easily damaged. Edamame has limitations because of its characteristic that it easily changes color due to oxidation. Browning can affect the selling price because it reduces its appearance. The study aims to know the influence of gift sour ascorbic in various concentrations on fresh edamame quality (Glycine max (L.) Merrill). Design test study uses design Random complete (RAL). Pattern unidirectional, with one factor that is a difference in concentration sour ascorbic 6 treat and 3 replicates with concentration P1=0 %, P2=1 %, P3=2 %, P4=3 %, P4=4 %, P5=5 %  Observed variables _ is shrinking weight, moisture content vitamin c content, texture analyzer  TPT, and test organoleptic ( scent, color, texture ). Data obtained analyzed variety and if there is a difference between treatments then tested _ carry on with test Duncan Multiple Range Test (DMRT) at 5 % level. Results study show that treatment takes to effect real ( p0.05) against 9th-day water content and 12th-day TPT%Brix day 9 and day 12, texture analyzer day 9, vitamin C day 9 and 12th day, sensory color day 9 and day 12, sensory aroma day 9 and 12th day and sensory texture day 9 and 12th day  However no difference real to shrink weight day 9 and 12th day, difference color day 9 and 12th day and texture analyzer day 12. time edamame storage with addition sour the most optimum ascorbic At test organoleptic treatment P5 (4 %) to most preferred treatment panelists in the parameters of color aroma and texture.
Analisis kepuasan konsumen terhadap kualitas layanan jaringan distribusi PT. XYZ Kabupaten dan Kota Probolinggo Andrew Setiawan Rusdianto; Bambang Herry Purnomo; Ida Bagus Suryaningrat; Dani Prasetyo
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.18414

Abstract

The need for fertilizer in the agricultural sector is critical as one of the keys to soil fertility. PT. XYZ is a company engaged in the fertilizer, chemical and agribusiness industries which has a network of authorized kiosks. A decrease in the number of kiosks in the distribution network area of Probolinggo Regency dan City may indicate that the services provided by the company still do not meet the expectations of consumers, resulting in a decrease in consumer satisfaction. This study aimed to determine the attributes of service quality, and the level of customer satisfaction based on the servqual attribute on service quality and compile recommendations for service improvement in the distribution network at PT. XYZ of Probolinggo Regency dan City. The analytical method used was the servqual method to identify and determine the condition of service quality with five servqual dimensions and the Importance Performance Analysis (IPA) method to obtain priority service attributes. The results showed that there were 3 service attributes has positive GAP and 23 service attributes had negative GAP values. The mapping used the Importance Performance Analysis quadrant obtained 5 service attributes in quadrant A (Top Priority), 7 service attributes in quadrant B (Maintain Service), 7 service attributes in quadrant C (low priority), and 7 service attributes in quadrant D (Excessive). Recommendations for improvements that can be made based on the attributes in quadrant A (Top Priority).
Pendugaan masa simpan beras rendang dalam kemasan kertas minyak dan edible film tapioka menggunakan metoda akselerasi Fajar Restuhadi; Dewi Fortuna Ayu; Winda Kusuma Dewi
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17370

Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra.  Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper.  The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage.  Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of  y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day.  Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.
Marketing of processed aren agroindustry (kolang–kaling) rokan hulu district Sispa Pebrian; Evy Maharani; El Syabrina; Angga Pramana
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.16990

Abstract

The purpose of this study was to look at the marketing of processed sugar palm agroindustry (Kolang – Kaling) in Rokan Hulu Regency. This research was carried out by Rokan Hulu Regency because Rokan Hulu Regency is one of the regencies that has a large distribution of palm plants and has developed in the household industry. This research was carried out using a survey method on consumers who consume palm agro-industrial products, namely kolang-kaling.  Respondent collection was carried out using the Simple Random Sampling method. The survey was conducted purposively which aimed to find out how the marketing process of kolang-kaling products occurred in Rokan Hulu Regency. The results show the response of consumers to the appearance of the product, packaging that still does not use special packaging, and the absence of product labels. Meanwhile, in terms of price, kolang-kaling follows the prevailing price in the market, which is Rp. 10,000 – 15,000. The distribution of kolang-kaling is carried out to traditional markets only, and promotional activities are still carried out on a limited basis (direct sales).

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