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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.
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Articles 26 Documents
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Search results for , issue "Vol 19, No 1 (2025)" : 26 Documents clear
Usulan peningkatan kecepatan produksi di UKM Cokelat Ibunmanis menggunakan soft system methodology Iphov Kumala Sriwana; Muhammad Almaududi Pulungan; Annisa A. Lestari; Siwi Lintang Pertiwi
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.17777

Abstract

Indonesia is the world's third largest cocoa producer, leading to the high potential for cocoa processing and conversion to downstream industries. However, the downstream production of cocoa processing only reaches low utilization, around 40%. This problem also happens to UKM Ibunmanis in Bandung, which often fails to meet consumer demand. We have done a study to overcome this problem, aiming to make suggestions to improve production process technology,  to increase production capacity and ability to meet consumer demand. Here, we used Soft System Methodology (SSM) to provide solutions to the problems. The SSM consists of seven stages: Problem identification, Rich Picture Diagram, Root Cause Analysis coupled with CATWOE analysis, conceptual model activities (9 model activities), debating, improvement suggestions, and implementation. The results indicate that the transformation process carried out is in the form of processing chocolate bars into downstream products, with the limitation being conventional technology, which has model activities for designing appropriate technology for critical processing processes in UKM. Implementing the appropriate technology can speed up the production process from 30 minutes to 7 minutes or increase process efficiency by 77%. In addition, suggestions resulting from the method for the melting process can gain more profits and increase the sustainability of the SMEs
Karakteristik fisiko kimia sabun lembaran berbasis minyak sawit dengan penambahan gel dan ekstrak kulit lidah buaya Narsih Narsih; Desdy Hendra Gunawan
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23945

Abstract

The use of aloe vera to make soap enriches existing soap product variants. This research makes soap from aloe vera by utilizing gel and peel extract, which are processed separately and characterized by each soap produced. This research aimed to determine the physical and chemical characteristics of sheet soap produced from palm oil added with gel and palm oil added with aloe vera peel extract. The research results obtained from the chemical side of the soap water content parameters contained 1 sample that did not meet the SNI 3532:2016 standard, i.e., in the treatment of adding 25% aloe vera gel to 15.29%. In contrast, the other samples met the standard with a 9.24 – 13.33% water content range. In the test, the free alkali content did not meet SNI standards because the data obtained from all treatments was above 0.1%, while the pH was in the range of 8.5-9.8,  and foam stability was 74-86%. Organoleptic testing of soap from both ingredients did not cause reddish and itchy reactions, meaning it did not irritate the skin, while testing for color, texture, and aroma gave no significantly different effects for all samples
Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23405

Abstract

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment
Profil tekstur dan warna getuk dengan variasi lemak padat Muhammad Iqbal Fanani Gunawan; Soraya Kusuma Putri; Rizka Qurrota A'yun
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.22783

Abstract

Getuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal. Solid fats like margarine and butter have been proven to improve the quality of bread products. Getuk is divided into 6 treatments, including control treatment and a combination of solid fats such as butter, and margarine. The analyses conducted include texture profile, color, and moisture content. The addition of solid fats has been shown to have a significant difference in the texture parameters of Hardness, Gumminess, and Chewiness, but it did not have a significant effect on the Resilience parameter. The combination of butter and margarine resulted in a significant decrease in the Springiness and Cohesiveness parameters. Overall, the addition of solid fats had an impact on increasing brightness (L*) and shifting the color towards yellow tendencies (positive b*). The addition of solid fats did not significantly affect the moisture content of getuk.
Optimasi formula enkapsulasi ekstrak propolis Trigona menggunakan maltodekstrin-gum biji selasih dengan teknik spray drying Bendi Sabela; Dede Robiatul Adawiyah; Nur Wulandari
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.20901

Abstract

Propolis has the potential to be widely used in the food industry due to its biological activities that are beneficial for human health, including as an antioxidant. The objectives of this research were to produce encapsulated propolis extract powders (EPEP) in optimum formula using a combination of coating materials (maltodextrin and basil seed gum (BSG)) by spray drying technique, and determining the physicochemical characteristics of the optimum EPEP. The independent variables used for optimization were 1–10 g of liquid propolis extract (factor 1) and 0–0.5 g of dried crude BSG (factor 2). Maltodextrin (10 g) and aquades (100 ml) were set as fixed variables. The optimization used response surface methodology (RSM). The responses studied were moisture content, solubility, and total phenolic content (TPC). Based on the overall response, the optimum formula resulting from RSM was 10 g of liquid propolis extract and 0.5 g of dried crude BSG with a desirability value of 0.734. The optimum EPEP had a moisture content of 3.82%, solubility of 96.13%, and TPC of 901.84 mg gallic acid equivalent (GAE)/kg sample, water activity value of 0.41, hygroscopicity value of 16.82%, and fat content of 4.61%. The results of the antioxidant activity of the optimum product by 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay had an inhibition percentage of 17.61% at a concentration of 5000 µg/ml and antioxidant capacity of 2091 mg  ascorbic acid equivalent (AAE)/kg sample. The antioxidant activity of the optimum product by ferric reducing antioxidant power (FRAP) assay gave an antioxidant capacity of 2394 µmol AAE/kg sample. The optimum EPEP morphologically showed agglomerated particles.
Development of corn supply chain strategy in East Java based on logistics cost structure and marketing efficiency Andika Yuli Heryanto; Novita Erma Kristanti; Kuncoro Harto Widodo
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.26661

Abstract

East Java has the highest corn production center, with a percentage of 26.24%. The highest production occurred in 2022, reaching 6,608,822 tons. The market's corn supply instability occurs due to uneven harvest patterns. Price disparities between consumers and farmers occur because many supply chain actors are involved, causing losses to supply chain actors. The impact of the El Nino phenomenon can increase logistics costs, especially in procurement activities. This research aims to develop a supply chain strategy based on an analysis of logistics cost structure, marketing margin, profit margin ratio, and farmer's share. Primary data were gathered through interviews and observations. There were 98 respondents, distributed across three regencies : Kediri, Jember, and Tuban. Calculation of logistics cost structure used the ABC method with descriptive statistical analysis. The supply chain strategy was arranged through FGD with several participants. The results of the logistics cost analysis showed that the most significant proportion of logistics costs for corn supply chain actors is in procurement activities, with a percentage of 63.09% and a total cost of IDR 1,649,304 per kg of corn. Marketing is inefficient because marketing margins and profit margin ratios are not evenly spread across all tiers. The supply chain strategy at the farmer level includes standardizing fertilizer use, choosing the proper fertilization method, and using pesticides in a timely and appropriate dose. Apart from that, there is the purchase of superior corn seeds, using seed planters, and maximizing the number of laborers. The supply chain strategy at the collector trader and large trader tier in transportation activities includes maximizing vehicle loads and creating corn storage areas in each corn production center area
Fermentasi biji durian khas Kalimantan sebagai pengganti tepung terigu dengan metode perendaman berseri Jefri Pandu Hidayat; Siti Munfarida; Asful Hariyadi
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.21756

Abstract

Durian seed modification is aimed at increasing the functional properties of a wheat flour alternative. The research combined immersion in Na2S2O5 and fermentation using L. plantarum solution. The influence among the solid consistency, starter concentration, and time process variable by Complete Randomized Design (RAL) duplicate experiment to get superlative condition. Runge-Kutta (RK) third-order method used the kinetic modeling algorithm. The RK solver was completed using the optimization solver in Ms. Excel 2021. The analysis of variance (ANOVA) was performed using Minitab 18.1. The functional properties parameters were measured consisting of carbonyl, carboxyl, degree of substitution, swelling power, solubility, water and oil absorption. The maximum specific growth rate of L. plantarum was 1.902/hours and the brown pigment degradation rate was 0.0016/minutes. It showed that the best form for time preliminary process was 120 minutes. It is followed by a raw material consistency of 15% (w/v), a starter concentration of 5% (v/v) at 24-hour fermentation. At the best process condition, the modified durian seed flour have carboxyl content 1.028%, carbonyl 0.48%, degree of substitution 0.078, swelling power 8.5 g/g, water solubility 7.64%, water and oil absorption capacity, 162.43% and 28.81% respectively. Whereas the functional properties are still not close to commercial wheat flour SNI 3751:2018. Hereafter, the parametric using growth model was expressed for the future bio-reactor design.
Pengaruh umur panen terhadap susut bobot dan organoleptik buah jambu biji (Psidium guajava L) kristal selama penyimpanan Haya Fadhila Mufza; Edi Minaji Pribadi; Moh. Ega Elman Miska; Inti Mulyo Arti
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.18080

Abstract

Guava (Psidium guajava L) crystal contains good nutrition with white flesh, crispy flesh texture, and fresh taste. Crystal guava fruit is usually consumed as fresh fruit, so it needs proper postharvest handling to maintain the physical and chemical quality of the fruit. The freshness of crystal guava fruit can be related to the water content in the fruit due to the transpiration process. The transpiration process also impacts changes in fruit weight and organoleptic. This study aims to determine the effect of different  harvest ages on  weight loss, water content, and organoleptic value of crystal guava during storage. The method used was a single-factor Randomized Block Design. Consisting of 4 levels of treatment, namely harvest age 90, 100, 110, and 120 Days After Anthesis (DAA) with analysis of variance ANOVA and DMRT follow-up test (α=5%), and the organoleptic test was tested with Friedman test. The results showed that the age of harvest had a significant effect on weight loss and had no significant effect on water content during 9 days of storage. The highest value of weight loss on the 9th day of storage was obtained at harvest age of 100 DAA, which was 29.19%, followed by 90 DAA (20.13%), 120 DAA (20.01%), and 110 DAA (19.00%). Then, the highest water content value was obtained at the harvest age of 90 DAA (86.46%), and the lowest at the harvest age of 120 DAA (82.39%). In organoleptic results, texture scores could be maintained 6 to 8 days at harvest age of 90 DAA, almost average aroma obtained a score of 6 at all harvest ages, while taste could be maintained at a score of 6 to 8 days at harvest age of 110 DAA.
Pengaruh aplikasi edible coating gel lidah buaya (Aloe Vera L.) dengan penambahan carboxymethyl cellulose terhadap mutu buah melon (Cucumis Melo L.) potong Rohula Utami; Alifa Sekar Jannah; Asri Nursiwi
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23093

Abstract

Fresh-cut fruit consumption has been increasing due to its health benefits, such as fresh-cut melons. Fresh-cut melons have a very short shelf-life due to minimum processing (peeling, cutting), which results in high levels of spoilage and contamination caused by microorganisms that can rapidly degrade fruit quality and increase the risk of food contamination, which can cause consumer health problems. Edible coating is one of the methods used to prevent the damage caused by minimally processed fruits. Aloe vera is an alternative edible coating material that contains polysaccharides and antimicrobial agents to inhibit fruit quality degradation. However, aloe vera edible coating is weak in its gel consistency, so a stabilizer needs to be added, one of which is carboxymethylcellulose (CMC). This research was aimed to determine the effect of aloe vera gel edible coating application with the addition of various concentrations of carboxymethylcellulose on the physical, chemical, and microbiological properties of fresh-cut melon stored for two days at room temperature (27-30oC) and six days at refrigerated temperature (5oC). The concentration of CMC varied at 0.5%, 1%, and 1.5%. The results showed a significant effect of adding various concentrations of CMC on increasing hardness, total soluble solids, pH, vitamin C content, and decreasing total plate count (TPC) of fresh-cut melon stored at room temperature and refrigerated temperature. Applying 1% and 1.5% CMC in aloe vera gel edible coating could maintain the fresh-cut melon quality compared to other treatments at room temperature and refrigerated temperature, respectively
Karakteristik fisiko kimia dan sensoris patty burger ikan patin dengan bahan pengisi pati jagung Emma Riftyan; Suci Rahmayani; Dewi Fortuna Ayu
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.21115

Abstract

Patty burger is one of the fast foods favored by the public, both children and adults. Consuming burgers for a long time can cause obesity, so other protein alternatives are sought, namely catfish as a substitute for beef. The purpose of this study is to obtain the best ratio of catfish and corn starch in making burger patties on physical, chemical, and sensory properties that meet Indonesian National Standard 8503-2018. The research method used a randomized design complete with four treatments and four repeats so that 16 experimental units were obtained. The treatment in this study was a comparison of the combination of catfish meat and corn starch, namely PM1 (85: 0), PM2 (80:5), PM3 (75:10), and PM4 (70:15). The data obtained were statistically analyzed using the ANOVA test and continued with Duncan's new multiple range test at the level of 5 %. The results showed that the ratio of catfish meat and corn starch had a significant effect on physical, chemical, and descriptive and hedonic sensory assessments except for color parameters. The burger patty treatment chosen is PM2 (80:5) which meets SNI 8503-2018. PM2 treatment is chosen based on the formulation of burger meat on the market which generally uses fillers in its manufacture. PM2 burger patty (80:5) has met SNI 7758-2013 standards with fat and protein content of 4.88 % and 13.27 % respectively. The burger patty from PM2 has a hardness value of 13.98 N and a moisture content of 66.01 %. The PM2 burger patty is slightly brownish on the outside but brownish white on the inside, has a slight catfish smell, a slight catfish flavor, and a chewy texture.

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