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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 3 (2024)" : 26 Documents clear
Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales Oki Krisbianto; Andre Yusuf Trisna Putra; Masdiana Chendrakasih Padaga; Hari Minantyo
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.v18i3.22236

Abstract

Aron, a traditional fermented food of the Tengger community, is made from white corn grown in Bromo and has received limited microbiological, chemical, and sensory research attention to date. The research objective was to compare microbiological, chemical, and sensory traits between in situ-produced aron on the slopes of Mount Bromo and ex situ-produced aron in a laboratory in Surabaya. A specific strain of lactic acid bacteria was isolated using de Man, Rogosa, and Sharpe (MRS) Agar from samples of sun-dried white corn. This strain was identified as Gram-positive cocci. In contrast, a different strain of Gram-positive bacilli was found in corn-soaking water, both in situ and in laboratory-fermented aron, on days 0, 7, and 16. Chemical analysis revealed no significant differences in protein, fat, and ash content between the two variables. However, laboratory-fermented aron exhibited higher moisture content. This discrepancy significantly influenced the hedonic texture data for aron, with in situ aron being perceived as drier and more mouth-soluble, while laboratory-fermented aron had a softer texture. Furthermore, the high microbial growth during the fermentation process resulted in aron with a distinct and relatively strong aroma that was less favored by the panelists. The difference in the fermentation location of white corn did not affect the types of lactic acid bacteria that thrived, the nutritional compound content, and the appearance of aron. The variation in the aroma of aron is believed to be primarily influenced by the number of bacteria rather than their specific strains.
Prediksi fisikokimia melon (Cucumis melo I.) secara non-destruktif dengan impuls akustik dan jaringan saraf tiruan Avicenna Nur Kasih; Nafis Khuriyati; 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.v18i3.21746

Abstract

Melon (Cucumis melo L.) is one of the favorite fruits in Indonesia. The relatively short harvest period and high price of melons make melons a superior business commodity. Quality testing of melon fruit is still widely done by relying on destructive testing, which damages the fruit. Therefore, a non-destructive testing approach is needed to predict the parameter values of the physicochemical properties of melon fruit non-destructively with acoustic impulse technology. This study aims to develop a model to predict the physicochemical properties of melon based on parameters of acoustic properties. A total of 120 Honey Globe melons (Cucumis melo var. inodorus) cultivated in the Greenhouse FRC UGM were used as samples. Each fruit was measured non-destructively using knocking tools to generate data on dominant frequency, magnitude, zero-moment power (Mo), and short-term energy (STE). Destructive testing was subsequently conducted to measure moisture content, total soluble solids, and hardness. The destructive and non-destructive test data obtained were processed using an artificial neural network (ANN) to build a prediction model. The training algorithm used was Backpropagation. The results of the ANN training showed the best network structure was 4-4-1. The best learning rates used are 0.1 and 1. Analysis of the reliability of predictions using artificial neural networks carried out based on the calculation of R2 and Mean Squared Error (MSE) values shows that the prediction model consisting of model I, model II, and model III can fulfill the predictions made with high R2 test values, which are sequentially 0.98875; 0.96716; and 0.9215; and MSE values that are relatively small, which are sequentially 0.0016; 0.5296; and 0.2002.
Ekstraksi berbantu gelombang ultrasonik dan fotodegradasi senyawa antosianin pada tangkai parijoto (Medinilla speciosa Blume) Bambang Kunarto; Aldila Sagitaning Putri; Binardo Adi Seno
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.v18i3.19967

Abstract

Parijoto is an endemic plant widely found on the slopes of Mount Muria, Kudus Regency, Central Java. The local community often consumes parijoto fresh fruit and processes parijoto fruit such as syrup, dodol, candy, and tea. So far, the Parijoto stalk, which weighs 18.19% of the total weight of the parijoto stalk and fruit, has not been widely used, but it has great potential as a source of anthocyanin. Anthocyanin compounds have low stability to temperature and light. For this reason, extraction with a relatively low temperature and faster than conventional methods is required, one of which is Ultrasonic-assisted extraction. Ultrasonic waves produce cavitation bubbles, facilitating solvent penetration so that cell bioactive components can be extracted more effectively. This study aimed to determine the effect of ultrasonic wave-assisted extraction time of parijoto stalk anthocyanin and examine the effect of various light exposure intensities and exposure times (photodegradation) on Parijoto stalk anthocyanin extract. Ultrasonic-assisted extraction of parijoto stalk anthocyanins used a completely randomized design (CRD) with extraction time (5, 10, 15, 20, and 25 minutes) and three treatment repetitions. In photodegradation using a factorial complete randomized design with the treatment of light exposure intensity (2037 lux, 4259 lux, 6482 lux, and 9259 lux) and exposure time (6, 12, 18, and 24 hours). The results showed that the longer the extraction, up to 20 minutes, the total anthocyanin levels, redness (a*), and yellowness (b*) increased while lightness (L*) decreased. The higher the light intensity of the fluorescent lamp and the longer the light exposure, the lower the total anthocyanin content with a lower half-life. Ultrasonic-assisted extraction have proven to be quite effective for the anthocyanin extraction but need to attention with time and light exposure intensity.
Evaluasi sifat fisik sediaan tablet dari ekstrak pedicel buah merah dan serbuk inulin komersial secara kempa langsung Prayoga Suryadarma; Murtiningrum Murtiningrum; Ani Suryani; Djumali Mangunwidjaja
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.v18i3.16948

Abstract

Red fruit pedicel is a solid waste of the red fruit oil production. The pedicel contain inulin as dietary fiber. The inulin as an innovation that is practical and stable during storage. This study aimed to investigate the physical properties of dry inulin powder, inulin granules, and tablets from red fruit pedicel extract and compare them with commercial inulin. Inulin from red fruit pedicel was extracted using the hydrodynamic cavitation and dried using a spray dryer.. Then the inulin powder was added 20% maltodextrin with a ratio of 1:10. Preparation of inulin granules with a total volume of 100 mg was made with the composition of 54% of inulin powder, 25% of avicel, 0.1% of aerosil, 1% of magnesium stearate, and 19.9% of lactose. For inulin powder, the water content was evaluated; then, for the granules, flow rate, angle of repose, and compressibility were evaluated; and for tablets, the uniformity of weight, hardness, disintegration time, and friability were observed. The result showed that the water content of and commercial inulin were 7.78% and 5.42%, respectively. The flow rate, angle of repose, and compressibility of the red fruit pedicel extract granules were 1.91 g/second, 17.74o, and 27.04%, respectively. Meanwhile, the flow rate, angle of repose, and compressibility of commercial inulin were 11.31 g/second, 19.03o, and 41.03%, respectively. The average weight of the red fruit pedicel extract tablets and commercial inulin were 97.72 g and 97.53 g, respectively. The hardness, disintegration time, and friability of red fruit pedicel extract tablet were 11.26 kg/cm3, 13 minutes 12 seconds, and 0.63%, respectively. Then hardness, disintegration time, and friability of commercial inulin were 7.5 kg/cm3, 9 minutes 2 seconds, and 0.69%, respectively.
Mitigasi risiko umkm bongko melalui pendekatan house of risk (studi kasus: UMKM bongko bo’ limah Arosbaya) Siti Nuridayanti Rahman; Resti Prastika Destiarni
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.v18i3.19843

Abstract

The Bongko production process often experiences obstacles due to less competitive workforce, miscommunications between the owner and the production department, and seasonal changes. This research was conducted to identify the factors that contribute to risk occurrences and how to prioritize risk sources while analyzing risk management in Bongko Bo' Limah MSME (Micro, Small, and Medium EnteRp.rises). This research was conducted from September - December 2022 with the research object was Bongko Bo' Limah MSME. The analytical method used in this study is House of Risk (HOR) analysis. Based on the identification results in HOR phase 1 showed that there were 27 risk events and 30 risk agents then prioritized to become 11 risk agents for risk mitigation. Recommendations for risk mitigation which were conducted to resolve 11 priority risk agents are analyzed through HOR phase 2 to obtain 10 risk mitigations that have been selected from the highest to the lowest based on value Effectiveness to Difficulty of Ratio (ETDk). It is hoped that this mitigation can be considered so that it can be implemented in dealing with exsisting risks to reduce potential operational activity losses.
PENINGKATAN CITA RASA KOPI ROBUSTA TERDEKAFEINASI MELALUI FERMENTASI ULANG MENGGUNAKAN MUCILAGE TIRUAN Februadi Bastian; Heppy Love Rida Sinaga; Adiansyah Syarifuddin; Amiruddin Hambali
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.v18i3.18556

Abstract

Some consumers prefer coffee's flavor but not caffeine's adverse effects. Therefore, a decaffeination method is used to reduce the amount of caffeine in coffee. However, decaffeination can decrease the flavor of the coffee. Accordingly, this study aimed to examine the influence of re-fermentation utilizing imitative mucilage from sweet potato and passion fruit pulp on the taste of decaffeinated coffee. The study's Robusta coffee green bean samples were treated: non- decaffeination and re-fermentation; non-decaffeination and re-fermententation; decaffeination and fermentation; and fermentation and decaffeination. Each sample was roasted and evaluated for flavor using the cupping test, and tests to green beans were also conducted for total acid, total dissolved solids, pH, phenolic, and volatile compounds. The results of this study indicate that decaffeination can reduce the taste of robusta coffee, as seen from the decreased cupping test results. However, decaffeinated coffee beans re-fermented with imitative mucilage exhibited increased cupping test values, total phenols, and volatile compounds. The decaffeination and further fermentation treatments decreased the total acid and dissolved solids. In contrast, the re-fermentation treatment impacted the increase in pH, total phenolic, and volatile compounds
Efek kondisi pH asam dan basa terhadap sifat mekanis film berbasis whey-konnyaku Fahrullah Fahrullah; Azhary Noersidiq; Hasma Hasma; Vebera Maslami
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.v18i3.17729

Abstract

Edible film has considerable potential as a food coating material for enhancing freshness, safety, and storage of different food products. Its advantages make it a suitable replacement for synthetic plastic packaging and a possible alternative for biodegradable materials. The research aims to observe the effect of acidic and alkaline pH on the mechanical properties of the whey-konjac film. The mechanical properties of the whey-konjac film were investigated using an experimental method. The research was conducted in a acompletely randomized design with three treatments, The treatment used different pH (P1: Control; P2: acidic condition/pH4 and P3: alkaline condition/pH 10). The values of thickness and water vapor transmission rate did not give a significant value (P0,05), value of elongation and tensile strength gave a significant value (P0,05). The mechanical properties of whey-konjac film showed that thickness was at 0,0343-0,0357 mm; the elongation was at 47,88-62,68%; the tensile strength was at 6,86-11,16 N; the water vapor transmission rate was at 6,99-7,47 g/mm-2.day-1. Films in acidic conditions can improve an excellent  cross-sectional structure of the film (flat surface and homogeneous), and films in alkaline conditions can improve thickness, elongation, and reasonable water vapor transmission rates.
Penerapan jaringan syaraf tiruan untuk menentukan elemen desain kemasan Numany rempeyek berbasis kansei engineering Novi Purnama Sari; Vita Anggraini Akkili; Muryeti Muryeti
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.v18i3.21790

Abstract

In developing packaging, MSME Numany Rempeyek must find out what kind of packaging consumers want. Based on the survey results, 96.8% of respondents stated that the packaging used was not appropriate, as if the packaging was a bit difficult to distribute because the product was easily destroyed, and the packaging was not good in terms of features. and design. This research aims to identify design elements for peanut brittle products based on the concepts obtained. Kansei Engineering is used in packaging development because it can describe consumer desires through their emotions so that it can be customized. The K-Means and Artificial Neural Network methods are used to support the application of Kansei Engineering. The process of determining the concept uses K-Means while the Artificial Neural Network method is used to identify design elements. The research results show two concept clusters, namely "Modern" and "Practical". Meanwhile, the results of the "Modern" concept design elements consist of multilayers (X1.2), center seal (X2.7), sealer (X3.1), modern (X4.1), window only or others (X5.2), illustration (X6.2), black only or combination (X7.2). On the other hand, the "Practical" concept obtains design elements in the form of plastic (X1.1), gusset (X2.4), zip-lock (X3.4), natural (X4.6), tear notch only or others (X5. 3 ), photo (X6.1), brown only or combination (X7.3). This research can produce new packaging designs that are obtained quantitatively to minimize uncertainty and subjectivity in the packaging design process. Kansei Engineering has proven effective in designing packaging based on consumer preferences.
Kinetika reduksi kalsium oksalat dan pengeringan umbi talas (Colocasia esculenta L.) pada perlakuan perendaman dengan larutan NaCl Sigit Uji Marzuki; Kristina Desideria Putri Yolanda; Sri Rezeki; Syahrul Khairi
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.v18i3.20208

Abstract

Calcium oxalate in taro tubers is an anti-nutrient that can cause itching and kidney stones. The challenge in taro processing was reducing the calcium oxalate levels contained therein. In this research, the effect of the NaCl solution's concentration and temperature was studied regarding the reduction of the calcium content of taro tubers in the NaCl solution and its rate of reduction kinetic and drying kinetics. Soaking was carried out in NaCl solution with a concentration of 0, 2, 4, and 6% at room temperature and 40, 50, and 60°C. Soaking with 6% NaCl solution at room temperature can reduce calcium oxalate levels from 1229 mg/100 g to 507 mg/100 g on a dry basis within 120 minutes. Meanwhile, soaking at 60°C with 6% NaCl concentration reduced the calcium oxalate content from 1229 mg/100 g on a dry basis. A kinetic model of calcium oxalate reduction was proposed by considering the diffusion, reaction, and thermal decomposition mechanism of calcium oxalate in NaCl solution. The proposed model has good accuracy with the R2 value for the calcium oxalate reduction rate constant between 0.9278 and 0.9937. At the end of drying, the taro tubers soaked in 0% NaCl solution had the smallest moisture ratio of 0.0014 and an effective diffusivity of 12.99E-09 m2/s. The Page model is the best thin layer drying model to describe the drying of taro tuber slices, with the highest R2 of 0.9999 and the lowest RMSE of 0.0034.
Pangan fungsional dari bahan pangan tradisional: tinjauan pustaka Sia Clarissa Eleora Setiawan; Arri Yuliantara; Paulus Damar Bayu Murti
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.v18i3.15464

Abstract

With the development of the times, most people often consume fast food or what is commonly referred to as junk food.  The long-term effect causes many people to experience degenerative diseases like heart disease, diabetes, hypertension, cancer, and osteoporosis.  Therefore, there is a need for solutions so that people can maintain a lifestyle to support their health. The solution is in the form of functional food derived from traditional ingredients, such as tempeh, tape, and also several types of spices.  Functional foods are food ingredients that can provide many additional benefits to the body, apart from the basic nutritional functions of these foods.  For example, such as consuming antioxidants derived from phytochemical compounds contained in some of these traditional ingredients.  Phytochemical compounds that can act as antioxidants are used to counteract free radicals that occur in the body.  These antioxidants can be obtained from tempeh, tape, and several spices.  The spices include ginger, kencur, turmeric, temulawak, galangal, and cinnamon. Processed functional food products from several spices are used as health drinks, herbs, teas, juices, syrups, and sweets. Functional food from traditional ingredients has the potential to be developed.  This is due to the sufficient production of raw materials and the community's need for functional food from these traditional ingredients.  Regulations regarding functional food from traditional ingredients are considered insufficient, even though the government has made regulations regarding foods that have special nutrition.  The aim of this study is to elaborate several traditional food ingredients and its function to help in maintaining the health in the body. As a results, this paper presents some research data that has been done previously related to some of the advantages of traditional food ingredients

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