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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
Front Matter, Volume 18 No 3 (2024) Editorial Agrointek
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Modifikasi tepung gadung (Dioscorea hispida Dennst.) dengan fermentasi ragi tape dan annealing serta aplikasinya pada pembuatan cookies Sri Wahyuni; Andi Khaeruni; Asnani Asnani; Sarinah Sarinah; Andi Dahlan; Asca Rahayu; Erlisa Salim
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.v18i3.22107

Abstract

The purpose of this study was to determine the modification of gadung flour, fermented by tape yeast and annealing on the physicochemical and organoleptic characteristics of gadung flour, the quality characteristics of gadung flour, and the taste of cookies. This study used a completely randomized design (CRD), namely modified annealing at 50°C for 16 hours (A5.16), yeast fermenting tape with a concentration of 6% for 12 hours (F6.12), and a combination of yeast tape and annealing (AK). Analysis of the viscosity, swelling power, and solubility were observed variables. The result showed that  the values of viscosity, swelling power, solubility, and HCN were 18.75 cP, 14.28 g/g, 14.13%, and 13.85 mg/kg, respectively. The nutritional value of modified annealed gadung flour, tape yeast fermentation, and sequential tape yeast and annealing combination, encompassing the moisture content of 6.22-6.70% on a dry basis, ash content of 1.80-1.99% on a dry basis, fat content of 3.15-3.82% on a dry basis, protein content of 6.32-7.20% on a dry basis, crude fiber content of 17.12-19.62% on a dry basis, glucose content of 30.54-33.84% on a dry basis, and carbohydrate content of 81.17-82.05% on a dry basis. The nutritional value of modified gadung flour cookies which includes moisture content, ash content, fat content, protein content, crude fiber content, glucose, and carbohydrate content are 7.85% wb, 1.93 ww%, 14.79 ww%, 10.49% db, 12.25% db, 39.12% db, and 69.13% db respectively. The results of the organoleptic assessment of modified gadung flour cookies included color, aroma, texture, and taste were 3.90 (liked), 4.13 (liked), 3.40 (a bit crunchy), and 3.90 (liked). Based on SNI gadung flour and cookies modified gadung flour by tape yeast fermentation and annealing have met  the SNI.
Sensory quality of cascara brewing with ginger extract addition Zalniati Fonna Rozali; Murna Muzaifa; Muliana Muliana; Faida Rahmi
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.v18i3.15992

Abstract

Coffee processing by-products can be used as a healthy beverage product called cascara. However, in Indonesia, consumers' preference for the taste of cascara is still unsatisfactory. This study aims to increase cascara's sensory quality with adding ginger extract. This study used a non-factorial Completely Randomized Design consisting of 4 ginger extract concentration treatments: J0 = 0%, J1 = 3%, J2 = 6% and J3 = 9%. Each treatment was repeated 3 times. The panelist acceptance was carried out for color, aroma, and taste to determine the sensory quality. Besides that, the pH value is also analyzed to determine the acidity level of the cascara brewing. The data were statistically analyzed using analysis of variance and DMRT further test at the 5% level. The results showed that adding ginger extract at various concentrations affected all panelists' acceptance of the cascara brewing drink and pH. Increasing the concentration of ginger added to increased acceptance of the color and taste of cascara brewing and the drink's pH. The highest aroma, taste, and pH values were obtained in the treatment with the highest concentration of 9% ginger. In comparison, the most favorable color was obtained in the treatment without adding ginger and adding ginger with a concentration of 9%. The results showed that adding ginger extract had a positive effect on improving the sensory quality of cascara brewing, and the addition of 9% ginger extract had the potential to develop as a functional drink.
Variasi lama waktu fermentasi terhadap karakteristik kimia teh kombucha: meta-analisis Rina Dias Agustin; Puspo Edi Giriwono; Endang Prangdimurti
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.v18i3.19200

Abstract

One type of beverage that has functional effects and has been known for a long time is kombucha tea, a fermented drink made with tea leaves, sugar, and Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha tea tastes sourly like apple vinegar, sparkling contains polyphenol compounds, organic acids, other biomolecules, and probiotics. The fermentation time is a factor that needs to be considered in making kombucha tea. Much research has been done on kombucha tea, but the variation in duration of the fermentation process is very diserve, so a meta-analysis is needed to obtain valid and informative conclusions from a comprehensive study about the effect of fermentation time on the kombucha tea chemical characteristics. The PRISMA flowchart and the effect size of Standardized Mean Difference (SMD) in the form of Hedges'd were choosen as  a quantitative synthesis method of meta-analysis. The results showed that the fermentation process conducted for 8-14 days had a strong effect on all parameters (flavonoid, ethanol, acetic acid levels, total phenolic, total acidity, and antioxidant activity) with SMD values 0.8, p values 0.001 to 0.732, and heterogeneity values of 57,62% to 89,40%. Kombucha tea, with a fermentation time of 7 days had significantly higher antioxidant activity. The length of the fermentation process has the strongest effect on the acetic acid levels of kombucha tea.
Biodegradable pot from oil palm fronds waste: production process, physical properties, and biodegradability study Jaka Darma Jaya; Abdul Majid; Nuryati Nuryati; Yuliana Ningsih
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.v18i3.22635

Abstract

This research investigated the potential use of oil palm frond waste as a new raw material for developing biodegradable pots (biopot), which could substitute planting containers made from petroleum-based materials such as pots or plastic polybags. This study was aimed, in particular, at examining the physical characteristics and biodegradability of biopot products. This objective was essential for ensuring that the functionality, characteristics, and biodegradability of biopots were technically acceptable for their agricultural application. Production of biopot was done by cold pressing method, which started by mixing the frond fibers as reinforcement with tapioca as a matrix and molding it using the cold pressing method. Furthermore, testing of physical characteristics includes density, moisture content, water absorption, and biodegradability in soil media. The research shows that the biopot from oil palm fronds has a density of 0.27-0.44 g / cm3, moisture content of 1.28-4.71%, and water absorption of 179.88-285.74%. The degradability of biodegradable pots ranged from 11.07-34.22%. Based on the above characteristics, the biodegradable pot from oil palm fronds has the potential to be used for planting containers. Biopot from oil palm fronds was interesting to develop since it performed suitable characteristics, compared to the Indonesian National Standard (SNI) of the similar composites product and the characteristics of biodegradable pot from other previous reliable research
Karakteristik minuman fermentasi bubuk dengan kultur starter Lactobacillus achidopillus dengan penambahan tepung umbi porang Hasna Rahma Aulia; Lulu Eki Daysita; Molina Indah Pradiva; Dewi Nandyawati; Amanda Dwi Gebrina; Fatim Illaningtyas; Wike Zahra Mustafawi
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.v18i3.20294

Abstract

Porang tuber is a local Indonesian commodity whose utilization is still low for becoming food or beverage products. Porang tuber contains high glucomannan, so probiotic bacteria can utilize it. Therefore, it has the potential to be a prebiotic agent. This study aims to determine the characteristics of fermented beverages with Lactobacillus acidophilus culture with variations in the concentration of porang tuber flour application. The study utilized a Completely Randomized Design (CRD) with a single treatment factor, specially the concentration of added porang tuber flour. Physicochemical analysis was carried out using SPSS Version 16.0 with significance level 5%. Based on statistical test, the addition of porang tuber flour significantly influenced the viscosity and pH of the fermented beverage. The best treatment was the fermented drink formula with the addition of porang tuber flour by 0.4%, which had a pH of 4.85 ± 0.03, viscosity of 20 ± 2.18 mpas, and cell viability of lactic acid bacteria before drying at 8.71 log cfu/ml and after drying at 6.64 log cfu/ml, respectively. The reformulation of dry powder fermented beverage with adding 0,4% porang tuber flour at 50% was the most preferred in the organoleptic test.

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