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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 4 (2024)" : 26 Documents clear
Perancangan dokumen ssop pada proses produksi susu pasteurisasi menggunakan teknologi PEF di CV Milkinesia Nusantara Nanda Fitriyatul Amalia; Teti Estiasih; Anugerah Dany Priyanto; Angky Wahyu Putranto; Widyasari Widyasari
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.16814

Abstract

CV Milkinesia Nusantara is a small, medium dairy product enterprise in Ponorogo, a developing company to improve the production process. It is now focused on the production of pasteurized milk using technology that combines using pasteurization of pulsed electric field (PEF) method and is supported by semi-continuous integrated processing machines. Before starting production with the new system, CV Milkinesia Nusantara would like to establish a standardized production process plan and contamination-free. Therefore, this research aimed to evaluate the sanitation standard operating procedures (SSOP) and to create SSOP document for determining the sanitation hygiene program during the milk production. The descriptive qualitative method was used in this research, and the SSOP document's designed based on 8 key sanitation requirements adapted from literature and several related regulations. There are several adjustments in the initial proposal of the SSOP document for future implementation, which is analyzing the laboratory's water quality test once a year. In addition, the sanitation method of processing machines is changed to a combination of manual (COP) and simple Cleaning in Place (CIP) methods. Moreover, microbiological testing of food-contact surfaces is changed to once every 3 months. Utilization of cleaning equipment is distinguished by specifying color codes, and the cleaning agents for machine processing were performing the recommended COP cleaner. An additional form is provided for documenting employee training activities
Model struktural kelembagaan rantai pasok pada klaster keripik kentang menggunakan interpretive structural modelling Nadya Prabaningtias; Siti Asmaul Mustaniroh; Wike Agustin Prima Dania
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.22088

Abstract

Batu City is one of the potential centers of agroindustry SMEs based on local wisdom to become superior regional products contributing to the economy and community empowerment. Potato chips are one of Batu City's regional superior products that have been clustered into 2 Micro and Small scales based on indicators of turnover, production capacity, number of workers, length of operation, and halal certification. The contribution of the potato chip SME cluster is essential in evaluating the structural performance of supply chain institutions to increase the efficiency of integration of upstream and downstream actors. The research aims to develop a structural model of supply chain institutions in the Potato Chips SME Cluster. The research method uses Interpretive Structural Modeling (ISM), which is relevant to the complexity of the supply chain. The object of research involved three actors of the potato chip SME cluster, including raw material suppliers, micro and small cluster SMEs, and distributors. The results showed that the key structural elements in micro-cluster SMEs include low labor skills; diversity in raw material quality; implementation of labor training and development activities; labor training and development on GHP, GMP, and production SOPs; improvement of labor skills and SME productivity; and collaborative relationships between supply chain actors. Structural key elements in small cluster SMEs include low labor capability; implementation of labor training and development activities; provision of supply chain information systems; labor training and development on GHP, GMP, and production SOPs; improvement of product quality standards and periodic evaluation of the 3 supply chain flows; improvement of labor skills and SME productivity; and sustainable collaborative relationships between supply chain actors. Both SME clusters involved 3 supply chain actors as key elements of the involved institutions.
Studi komparatif: analisis perhitungan biaya produksi berbasis tekno-ekonomi dalam alternatif metode pembuatan telur asin Roni Kastaman; Faizal Syahmurman
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.19525

Abstract

Salted eggs are a popular product, but their fragile nature requires preservation methods. One such method is salting. The production process involves direct costs (raw materials and labor) and indirect costs. Minimizing production costs is crucial for maximizing profit and shaping the company's strategy.This study aims to compares the method of curing salted eggs using red bricks and ash with salting eggs using reverse osmosis technology. Reverse osmosis method is an innovative approach in salted egg production that replaces the traditional salting method. In this method, eggs are not soaked in a salt solution but processed using high-pressure equipment to remove water from the eggs and introduce salt into them. This allows for a reduction in the time required for the salted egg production process. The result showed that the Total cost of production per one product cycle with the reverse osmosis method has a lower cost than conventional methods of IDR.257.88. The red brick method has a total cost of IDR.993,401, and the method of ash rub was the highest, with a total cost of IDR.1.017.701.Therefore, the reverse osmosis method becomes the best salting method in a cost-efficient way and has better performance.
Profil FTIR, kandungan fenolik, dan aktivitas penangkapan radikal bebas ekstrak daun talas beneng (Xanthosoma undipes K. Koch) dari pelarut dengan polaritas yang berbeda Mohamad Ana Syabana; Septariawulan Kusumasari; Yonida Salsabila; Winda Nurtiana
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.22376

Abstract

Beneng taro leaves (Xanthosoma undipes K. Koch) are Banten's local biodiversity, which has recently been used as a substitute for tobacco in cigarettes. The availability of this commodity is abundant along with increased the planted area. Therefore, it is necessary to evaluate other potency such as functional activities and also their phytochemical profiles which have not reported yet. One of importance factors that influencing functional and phytochemical profiles is the polarity of extraction solvent. The purpose of this study was to analyze the chemical profile and free radical scavenging activity of beneng taro leaves extracted with various polarities solvent. The leaves extraction was carried out using non-polar, semi-polar and polar solvents, namely hexane, chloroform, acetone and water. Their phytochemical profile was conducted by analyzing total phenolic content and FTIR spectrum, while functional activities by determining free radical scavenging activity. The results showed that the highest phenolic content was obtained from chloroform extract, while the free radical scavenging activity (IC50) was acquired from acetone extract with values of 11.24 mg GAE/g and 36.83 µg/ml, respectively. The FTIR spectrum of the hexane, chloroform, and acetone extract of beneng taro leaves had similar profiles, while the water extract was different.
Risiko gangguan muskuloskeletal pada pekerja pengemasan keripik tempe Isti Purwaningsih; Siti Asmaul Mustaniroh; Andan Linggar Rucitra; Keane Listyadji
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.18715

Abstract

Packing tempeh chips in the XYZ business unit is carried out in a sitting position on the floor, body slightly bent, head down, and legs bent. These conditions need to be corrected so as not to cause injuries and musculoskeletal disorders (MSDs). This study aims to determine the risk level of MSDs in tempeh chip packaging workers using the QEC (Quick Exposure Check) and REBA (Rapid Entire Body Assessment) methods. The study was conducted at the XYZ tempeh chips business unit in Malang City. The research subjects were workers in the packaging section. Data collection was carried out in two stages: a survey of musculoskeletal symptoms using the NBM (Nordic Body Map) questionnaire and a questionnaire to assess the level of risk based on the QEC method. The second stage is the evaluation of work posture with the REBA method. The results showed that the complaints of pain felt by workers were in the upper neck, left shoulder, back, and left and right calves. Complaints of severe pain in the right shoulder, waist, and left and right legs. The MSDs risk level based on the QEC method shows that all tasks are at the exposure level of 52.3% – 62.5%, and immediate corrective action is taken. Based on the REBA method, a 7-12 was obtained, indicating that the risk of MSDs ranged from moderate to high. Corrective action needs to be taken immediately for high risk. Corrective action is needed now for very high risk. To reduce the risk of MSDs are improving work posture by improving the layout of packaging facilities, adding work facilities, and setting working time standards to set appropriate minimum packaging targets.
Pengaruh pra-perlakuan osmotik dalam pengeringan terhadap karakteristik buah kering: meta analisis Tri Yulni; Waqif Agusta; Mohammad Nafila Alfa; Astuti Astuti; Tantry Eko Putri Mariastuty; Herdiarti Destika Hermansyah; Lusiana Kresnawati Hartono; Primawati Yenni Fauziah; Dian Anggraeni; Meivie Meiske Jetty Lintang
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20425

Abstract

Osmotic pretreatment is commonly used in drying to preserve the quality of dried fruit. Several studies have been conducted to evaluate the impact of osmotic pretreatment on the quality of dried food, but, these evaluations have mainly been qualitative and have relied heavily on the author's. A meta-analysis was performed in this work to investigate the osmotic pretreatment effect on the properties of dried fruit, such as water activity, moisture content, crispness, and hardness. The Scopus database yielded 2832 potential references, of which 13 met the criteria for meta-analysis. Subgroup analysis on the type of fruit, osmotic agent, concentration, drying method, and temperature was performed to ascertain the influence of moderator variables on the evaluated fruit's characteristics. The data collection and statistical analysis were both done with the OpenMEE software. According to the findings, osmotic pretreatment significantly affected the product's water activity, moisture content, and crispness. Still, it had no such impact on the hardness of the product. In the analysis subgroup, all types of fruit, solution concentration, drying method, and temperature increased water activity, decreased water content, and improved crispness. Meanwhile, it was determined that each fruit's hardness varied depending on the type of fruit, solution concentration, drying method, and temperature. Except for xylitol, all osmotic agents increased water activity. Sucrose and stachyose affect moisture content and hardness differently. Sucrose can enhance crispness. Although osmotic pretreatment improved the characteristics of dried fruit (moisture content and crispness), it negatively influenced water activity, as was concluded. The moderator variable influences the characteristics of dried fruit.

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