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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 3 (2024)" : 26 Documents clear
Aplikasi pewarna tekstil alami Morinda citrifolia dengan mordan Averrhoa bilimbi (Molimbi-dye) untuk jenis kain katun, nylon, dan polyester Ghauts Mannah Aji Abdillah; Rizal Muhaimin; Viska Rinata; Devi Mariya Sulfa; Indra Kurniawan Saputra
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.19972

Abstract

One of the ingredients for making synthetic textile dyes is azo and acrylic which are carcinogenic, causing bladder and kidney cancer. There is a solution to replace synthetic textile dyes of Nusa Tenggara region by using natural dyes from Morinda citrifolia root. This has been done for generations, but it’s only applied to cotton fabric. Basically, natural dyes have low color fastness. Therefore, it’s mixed with Averrhoa bilimbi extract which contains a mordant substance to strengthen the color fabric. The purpose of study are to find out the best composition for making Molimbi-dye, the effectiveness of Molimbi-dye application on the three types of fabrics, and to find out Molimbi-dye as a natural textile dye that can replace synthetic textile dyes. The calculation of the composition of Molimbi-dye are 0.5 g/ml, 1.0 g/ml, and 1.5 g/ml from the ratio of the composition to kitchen ash water in a fixed volume of 500 ml. The effectiveness of the Molimbi-dye application is calculated using the RGB (Red, Green, Blue) decimal code which is calculated using RGB calculator to get the average RGB calculation result. Data are analyzed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) post hoc, with a significance level of α0.05. The results showed that Molimbi-dye staining of cotton, nylon and polyester, produced the colors hopbush, cotton candy, and mauvelous using the best composition, density 1.5 g/ml. Meanwhile, the result of synthetic textile dyes staining of cotton, nylon and polyester, produced the colors royal health, melanie and pale violet. The results of these two dyes are very similar on cotton and polyester fabrics, but on nylon fabrics, Molimbi-dye is seen to be more easily absorbed by fabrics than synthetic textile dyes. In this way, Molimbi-dye can be said to be superior, so it can replace synthetic textile dyes.
Pendekatan supply chain operations reference dan fuzzy quality function deployment untuk peningkatan kinerja rantai pasok minuman lidah buaya Nurimansyah Nurimansyah; Wike Agustin Prima Dania; Arif Hidayat
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.21953

Abstract

Pontianak is Indonesia's largest Aloe vera producer, with several SMEs that process Aloe vera into food and beverage products. SME XYZ stands as one of the major SMEs in the city of Pontianak. The continuous emergence of competitors and complaints from retailers unsatisfied with the provided services have compelled SME XYZ to identify the root causes of these issues. Subsequently, they must determine various solutions for performance improvement. However, in reality not all input variables can be numerated so that they must be developed into linguistic variables expressed in fuzzy because it is considered more appropriate to describe the input obtained form consumer desires so that it can be used as input to the system. This research aims to identify and map the desired retailer needs using the Supply Chain Operation Reference (SCOR) method. The goal is to provide a performance improvement strategy using the Quality Function Deployment (QFD) method to meet retailer desires and requirements.  Data collection techniques involve conducting interviews and questionnaires with retailers and SME XYZ and conducting thorough literature studies. The research results reveal that retailers use 13 Key Performance Indicators (KPIs) to assess SME XYZ. The highest priorities for retailers regarding SME XYZ include consistent product quality, prompt handling of complaints, the ability to fulfill unexpected orders, and quality assurance certification. The top priority KPI for SME XYZ's improvement is the development of attractive product packaging. Within this context, SME XYZ provides seven technical responses to meet retailer needs. The most critical technical response, rated at 7.74, revolves around enhancing producer competence.
Kajian pengembangan agrotechnopreneurship berbasis potensi sektor pertanian di Kabupaten Jember Yuli Wibowo; Herlina Herlina; Siswoyo Soekarno; Andi Eko Wiyono; Eva Yulia Windiari; Ajeng Afriska Lailatul Fajriyah
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.18274

Abstract

Jember Regency is an agricultural area in East Java Province that produces various agricultural commodities that can be used as a base in developing agrotechnopreneurship activities. In general, this research aims to analyze the potential for agrotechnopreneurship development based on the potential of the agricultural sector in Jember Regency, including subsectors of food crops, horticulture, plantations, fisheries, and livestock. The aspects studied in detail include identifying agrotechnopreneurship products that have the potential to be developed in Jember Regency, determining potential agrotechnopreneurship products in each agricultural subsector, calculating the added value obtained, and estimating market opportunities for potential agrotechnopreneurship products. There are several methods used in this research, including descriptive methods for the identification of agrotechnopreneurship products, the MPE method to determine potential agrotechnopreneurship products, the Hayami method to calculate the added value of potential agrotechnopreneurship products, and Least Square method to calculate the estimated amount of market demand for potential agrotechnopreneurship products. The results showed that the number of agrotechnopreneurship products identified was recorded at 93 products, including products from the food crop subsector (23 products), horticulture subsector (28 products), plantation subsector (17 products), livestock subsector (5 products), and fishery subsector (20 products). Agrotechnopreneurship products selected as potential products include mocaf flour (food crops), chili sauce (horticulture), coconut briquettes (plantation), cow's milk kefir (livestock), and shredded catfish (fishery). Agrotechnopreneurship products that have the highest added value are coconut briquettes (49%) and shredded catfish (45%), followed by cow's milk kefir (39%), mocaf (18%), and chili sauce (10%). The results of the market potential analysis show that the potential agrotechnopreneurship products analyzed have good market prospects and tend to increase market demand.
Aktivitas antioksidan, total fenolik, flavonoid dan saponin anggur laut (Caulerpa lentillifera) diekstrak dengan pelarut yang berbeda polaritas Andarini Diharmi; Edison Edison; Mirna Ilza; Dahlia Dahlia; Reza Saputra
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.12240

Abstract

Caulerpa lentillfera is a species of seaweed that belongs to the class Chlorophyceae (green seaweed). Caulerpa lentillifera contains secondary metabolites consisting of alkaloids, flavonoids, steroids, terpenoids, saponins and phenols that can be used as antioxidants, antimicrobials, anticancer and others.  This study was aimed to determine the total phenolic flavonoid compounds, saponins, and antioxidant activity of Caulerpa lentillifera extract. The research method used is an experiment by conducting a series of experiments, namely the extraction of Caulerpa lentillifera using the maceration method in stages with solvents of different polarity. The solvents used consisted of non-polar (n-hexane), semi-polar (ethyl acetate) and polar (methanol).  The analysis parameters consisted of yield analysis, total phenol, flavonoid, saponin, and antioxidant activity.  The yield of Caulerpa lentillifera extract extracted with n-hexane, ethyl acetate, and methanol was 0.36; 0.39; and 0.42%.  The content of saponins produced from hexane, ethyl acetate and methanol extracts were 0.14%; 0.17%; and 0.20%, respectively, in a 100 g sample.  The total phenol produced in the ethyl acetate and methanol extracts were 141,50 mgGAE/100 g and 154,65 mg GAE/100 g, respectively.  Flavonoid content was 116,82 mg QE/100 g only found in methanol extract.  The antioxidant activity of n-hexane, ethyl acetate, and methanol extracts with IC50 values were 234.28, 203.96, and 124,77 ppm, respectively.  Extracts of Caulerpa lentillifera with different polarity solvents were produced different bioactive components. Saponins were produced in all three types of solvents, phenol  were found in ethyl acetate and methanol extracts and flavonoids only in methanol extract. The highest antioxidant activity of Caulerpa lentillifera was produced with methanol extract with IC 50 value of 124,77 ppm.
Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis Moh Taufik; Nurwulan Purnasari; ‪Ilzamha Hadijah Rusdan; Frendy Ahmad Afandi; Mojiono Mojiono; Yoni Atma
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.18051

Abstract

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare.  It is generally accepted that gel strength is the most essential characteristic of gelatin.  This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.
Aktivitas antioksidan tepung labu kuning dari berbagai varietas dengan variasi suhu pengeringan Akhmad Mustofa; Nanik Suhartatik; Dwi Yulia Vina Pratiwi
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.15936

Abstract

Pumpkin is an annual plant that is widely available in Indonesia. Pumpkin will quickly spoil and rot if the hard skin is injured. Pumpkin is a type of food that contains high antioxidant activity. To prevent damage to pumpkin, this fruit can be processed into flour. The purpose of this study was to determine the varieties of pumpkin and the most optimal drying temperature to produce pumpkin flour which has the highest antioxidant activity. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of 2 factors. The first factor is the yellow pumpkin varieties, namely machete pumpkin, kabocha pumpkin, and honey pumpkin while the second factor is the drying temperature at 50 ℃, 60 ℃, and 70 ℃ with a drying time of 11 hours. The result showed that Kabocha pumpkin varieties and drying temperature of 60 ℃ produced pumpkin flour with the highest antioxidant activity of 88.05 %. Other chemical characteristics of this pumpkin flour are water content of 13.30 %, beta-carotene 0.16 g/g, total phenol 23.81 mg gallic acid equivalent/g, total sugar 23.55 %, and yield of 10.94 %.
Penentuan kriteria ekonomi sirkular dan keberlanjutan dalam pemilihan suplier pada rantai pasok pangan menggunakan fuzzy demantel approach Ira Aprilia; Dwi Iryaning Handayani; Ahmad Izzuddin; Iffan Maflahah
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.20219

Abstract

This research aims to determine the criteria for CE and sustainability as indicators for evaluating suppliers in the food supply chain. This study is beneficial in realizing government regulations on environmentally friendly products. The method used in this research combines fuzzy multi-criteria decision making theory and the Dematel technique, known as Fuzzy Dematel. The criteria for CE and sustainability in the food supply chain suppliers in this study are obtained from literature and Expert’s opinions, consisting of 20 criteria distributed across four aspects: economic, environmental, social, and circular. The criteria that have a strong influence and relationship with CE and sustainability criteria in the evaluating  food supply chain suppliers are cost, design of products, and the use of recyclable materials in packaging products. This indicates that these criteria are the most important factors that can have a significant influence as indicators for selecting CE and sustainability suppliers. With these criteria, managers can assist in evaluating supplier in industries undergoing a transition toward a CE.
Persentase penambahan bagian telur ayam pada proses pengolahan amplang ikan lele dumbo (Clarias gariepinus) Mukhammad Fauzi; Yuli Witono; Alfisyahrica Alfisyahrica; Astriani Astriani
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.18063

Abstract

Amplang is a traditional food/cracker of East Kalimantan that is made by mixing mackerel, tapioca flour, eggs, and some seasonings. Innovation is needed to improve the local product of african catfish (Clarias gariepinus). The portion of egg has a different functions in the dough of amplang. This study aimed to determine the effect of the portion and percentage of eggs on the chemical, physical, and organoleptic characteristics of amplang made from catfish (Clarias gariepinus). The study used randomized group design (RGD) in factorial with two factors. The first factor (A) was the eggs that were added consisted of egg white, yolk, and mixed egg white and yolk (1:1). The second factor (B) was the percentage of eggs that were added to the weight of african catfish (20%, 30%, 40%). The result showed that the best characteristics of amplang were amplang A1B3 (40% of white egg): water content was 2.59% (bb); fat content was 20.39% (bb); protein content was 9.11% (bk); brightness value was 64.95; texture value was 526 gf/mm 2; blooming capacity was 440%; hygroscopicity was 1.22%; oil absorption 18.85%; color sensory value was 4.6 (like to very like); taste sensory value was 3.88 (rather like to like); crispness sensory value was 4.24 (like to very like); the overall sensory value was 4.32 (the favorable to the most favorable).
Integrasi smart agriculture technology map dan model objective matrix untuk analisis key performance indicators (KPI) pengelolaan greenhouse Dani Yudiastono; Nafis Khuriyanti; Mohammad Affan Fajar Falah
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.20451

Abstract

Key Performance Indicators (KPI) for Agriculture is a guide to assessing performance in agriculture using 5 work indicators: efficiency, quality, capacity index, work environment, and maintenance. The purpose of this study is to identify the level of technology application in greenhouses based on the Smart Agriculture Kaizen Level (SAKL) technology mapping, determine a systematic performance appraisal method in greenhouses, and evaluate the operational performance of Greenhouse Pandanaran, Gunung Kidul Regency. The use of technology and utilization of production data is very important to support the level of productivity of an agricultural system. Moreover, in the transition process from traditional agriculture to agriculture based on smart agriculture, actual research is needed to support its performance against Agricultural KPIs. Through this research, the relationship between the level of technology application and agricultural KPIs in greenhouse production will be obtained Initial research was carried out by identifying the level of technology application in several greenhouse samples and then performing a performance assessment based on Agricultural KPIs. In the performance appraisal based on KPI Agriculture conducted in the greenhouse, the productivity value is obtained from the Objective Matrix (OMAX) method. The use of OMAX includes calculating 3 (three) indicators: efficiency, quality, and capacity index. The study results show that the Pandanaran Greenhouse performance assessment uses the OMAX method from May 2021 to November 2022 (19 months). 11 months are equal to or above standard productivity. The highest overall productivity was achieved in November 2022, whereby the cultivation method implemented in November 2022. From this research, it was found that the best results in aquaponic cultivation were obtained by using fish as the main product and vegetables as a side product.
Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela Ike Sitoresmi Mulyo Purbowati; Gunawan Wijonarko; Ali Maksum
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.15168

Abstract

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies.  This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru.  The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %.   The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.

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