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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 19, No 1 (2025)" : 26 Documents clear
Effect of NaCI solution concentration, particle size and ratio on viscosity inhibitor of porang flour Mohammad Amirul Muzakki; Erliza Noor; Anto Tri Sugiarto
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.v19i1.17543

Abstract

Porang flour has a fairly high glucomannan content, up to 65%, which can accelerate the formation or viscosity process in porang flour. The high viscosities cannot be applied to rotating flow nozzle-type hydrodynamic cavitation devices designed to form cavitation bubbles during degradation. In this study, the preeminent process parameters will be sought, especially for particle size, concentration of NaCl solution, and the ratio (porang flour : NaCl solution: isopropyl alcohol) to the inhibition of viscosity formation at porang flour. It aims to analyze those factors effect on viscosity inhibition to support the performance of cavitation bubble formation during the process of breaking cell walls in porang flour. This process was carried out in a factorial complete randomized design (CRD) on all 3 factors with 2 repetitions. The results show that the factor of particle size, the concentration of NaCl, and the ratio significantly affected the decrease in the viscosity of porang flour. Large particle sizes with high concentrations of NaCl can reduce the viscosity level up to 10 cP. The results of the addition of isopropyl alcohol in the ratio (mesh size 40: 5% NaCl: isopropyl alcohol) at a concentration of 2.5% can produce a viscosity of up to 10 cP with a gel level in the sample that is more invisible and not concentrated. In the experimental stage using the swirling flow nozzle type hydrodynamic cavitation technique with the selected formulation, it was seen that the calcium oxalate diminution in porang flour was up to 97.2 mg/100g with a degradation percentage of 52.63%. The residual calcium oxalate in porang flour contradicted the standard for human body tolerance, explicitly 71 mg/100g. Therefore, the resultant flour is not safe to consume. Furthermore, the yield of calcium oxalate at this experimental stage still does not meet SNI 7938:2020, that is, 30 g/100g.
Aloe vera leaves potential as a new source of transglutaminase Cahyo Indarto; Supriyanto Supriyanto; Wahyu Prihanta; Dang Ngoc Hung
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.v19i1.27877

Abstract

Transglutaminase is an enzyme that catalyzes cross-linking reactions between primary protein chains. This activity can be applied to improve the texture quality of protein-based food products, such as meatballs, and surimi sausage. Elasticity is an important parameter for consumers when choosing these food products. Currently, many chemical compounds of phosphate have been used to increase the elasticity of food products. Therefore, this study aimed to use plant-derived transglutaminase as a gelling agent for food products to replace chemicals. The experiment was carried out by extracting transglutaminase from aloe vera leaves for characterization. The parameters characterized include transglutaminase activity, optimum temperature and pH, molecular weight, as well as inhibiting and activating compounds. The results showed that aloe vera leaves extract had high transglutaminase activity (0.47 U.mg-1), optimum temperature of 40-50°C, pH 5-7, molecular weight of 70-75 kDa, strongly inhibited by Zn2+ ions, and activated in the presence of dithiothreitol (DTT). The high activity shows that aloe vera leaves can be applied as a gelling agent in food products.
Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures Dewi Yunita; Syarifah Rohaya; Tyas Dwi Rahayu; Putu Virgina Partha Devanthi; Kurnia Ramadhan
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.v19i1.22623

Abstract

Coconut milk-based spreadable cheese has been developed in previous studies with the addition of 1% starter culture (Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis biovar. diacetylactis) to replace the use of milk. However, the texture of the spreadable cheese melts easily at room temperature. This research aims to improve the physical characteristics of spreadable cheese made from coconut milk. Improvements were made by adding asam sunti extract, a local commodity from Aceh Province. Spreadable cheese is then made from various types of raw materials (B; 100% pure coconut milk (B1) and 50% pure coconut milk + 50% water (B2)) and various types of starter culture (S; freeze-dried (S1) and cultured (S2)). The resulting spreadable cheese was analyzed for physical characteristics (spreadability, texture, meltability, and oil separation index). The results showed that the combination of treatment with variations in the type of raw material and type of starter culture did not affect the spreadability of coconut milk spread cheese (P0.05). The spreadable cheese made from 50% pure coconut milk + 50% water and cultured starter (B2S2) is more recommended for commercial production. This cheese has a spreadability value of 7.50 ± 0.50 cm, texture of 3.50 ± 0.00 gf, meltability of 15.33 ± 2.00 mm, and oil separation index of 87.33 ± 8.62%
Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium Siti Aminah; Hersanti Sulistyaningrum; Rohadi Rohadi
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.v19i1.22284

Abstract

The bioactive components of soybean sprouts have been known to provide health benefits. The functional product that can be developed is instant soybean sprout milk through an encapsulation process using a spray dryer. This product can have its functional and nutritional value increased through fortification. Calcium is a fortifier that can be used to increase the calcium of soybean sprout milk. This research aims to determine the chemical and functional composition (vitamins C and E) as well as the antioxidant activity of instant soybean sprout milk fortified with calcium. Three types of calcium used are: calcium: lactate, carbonate and chloride, each with 4 concentration levels (0.3%; 0.6 %; 0.9% and 1.2%). The results showed that calcium fortification had an effect on chemical composition, vitamin C, vitamin E and antioxidant activity. Fortification with calcium lactate provides the highest results in chemical composition including levels of: ash, fat, protein, crude fiber, vitamins C and E and antioxidant activity.
Karakteristik komposit bio-foam pati-glukomanan pada variasi formulasi perbandingan foaming agent natrium bikarbonat dengan asam sitrat I Wayan Arnata; Early Dea Kartika Fiano; I Gusti Ayu Lani Triani
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.v19i1.25350

Abstract

Styrofoam food packaging has many advantages. However, it has been reported to be hazardous to health and the environment, so it is necessary to develop bi-foam as a safe packaging alternative. This research aims to determine the effect of variations in the formulation ratio of foaming agents based on sodium bicarbonate (NaHCO3)  and citric acid (CA) on the starch-glucomannan bio-foam characteristics and to determine the appropriate comparison formulation to produce the best bio-foam characteristics. This research used a randomized block design with treatment formulation variations of NaHCO3 and CA ratio, consisting of 5 levels, namely 8:4, 8.5:3.5, 9:3, 9.5:2.5, and 10:2. Each treatment was grouped into three so that 15 experimental units were obtained. The variables observed were density, tensile strength, compressive strength, water adsorption capacity, and functional groups by Fourier-Transform Infrared Spectroscopy (FTIR), surface morphology by Scanning Electron Microscope (SEM), and thermal stability by Thermogravimetric Analyzers/ Differential Thermogravimetric (TGA/DTG). The research results showed that the foaming agent formulation from NaHCO3/CA significantly affected the density, tensile strength, compressive strength, and water adsorption capacity of the starch-glucomannan bio-foam. Bio-foam with a NaHCO3/CA ratio of 8:4 has the properties of low water adsorption capacity, high tensile strength, and compressive strength but has the disadvantage of a relatively high-density value. The NaHCO3/CA (8:4) produces the best characteristics with a density of 0.36 g/cm3, water adsorption capacity of 2.95%, tensile strength of 0.22 MPa, and compressive strength of 1.48 MPa. FTIR analysis shows changes in the spectral intensity of the functional groups of the bio-foam polymer as an indication that interaction has occurred between the functional groups of each polymer. SEM analysis shows that bio-foam, adding a NaHCO3/CA, produces a relatively rougher and more porous surface. At the same time, its thermal stability is lower than that of bio-foam without adding a foaming agent.
Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi) Moh Su'i; Mustika Paramitha Cendia; Frida Dwi Anggraeni
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.v19i1.17429

Abstract

Yoghurt is a probiotic drink from milk that utilizes the performance of the Lactobacillus bulgaricus and Streptococcus thermophilus as starter bacteria. The purpose of this study was to determine the temperature and incubation time and the resulting effect on yoghurt that was produced from milk and coconut milk. Samples for research were treated by incubation temperatures of 25oC, 40oC and 55oC and incubation time of 4 hours, 8 hours and 12 hours with 3 repetitions. The research method was carried out experimentally with a research design using RAK factorial experiments. Data analysis using ANOVA test with a value of = 0.05. The values that resulted in each analysis were pH values 4.26 to 6.36, free fatty acids (FFA) 1.16% to 2.92%, lactic acid 0.35% to 1.21%, N - Amino 0.015% to 0.048% and the total lactic acid bacteria was 3.0 x 106 CFU/ml. While the organoleptic test resulted for the color in a preference value ranged from 3.7 (neutral) – 5 (like), a texture preference value ranged from 3.5 (neutral) – 5 (like), an aroma preference value ranged from 3.8 (neutral) – 4, 4 (slightly like) and taste preferences ranged from 3.2 (neutral) – 5 (like). From the results of the analysis of variance, it was known that yoghurt was made from a mixture of milk and coconut milk had a very significant effect on the pH value, free fatty acid value, lactic acid value and N – Amino value that produced but had no significant effect on sensory test for color, texture, aroma and taste of the yoghurt.
Analisis postur kerja dan redesain fasilitas bagian pengemasan (studi kasus pada PT RNM) Ida Bagus Suryaningrat; El Daffa Ramadiansyah; Ragil Ismi; Andrew Setiawan Rusdianto; Noer Novijanto
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.v19i1.23169

Abstract

One of the subsidiaries of PT Perkebunan Nusantara XII is PT Rolas Nusantara Mandiri (PT RNM). This company is a producer of quality coffee products and was established in 2007, which in terms of experience in processing and managing coffee sales systems is beyond doubt. Packaging workers in the UKB PT RNM complained about the lack of comfortable work facilities and also pain in certain parts of the body. The purposes of this research are to analyze the work posture of packaging workers at UKB PT RNM, analyze the risk level of complaints of musculoskeletal disorders (MSDs) at UKB PT RNM, and design packaging station work facilities according to anthropometric data processing and QFD methods. The data processing stages in this research include processing NBM worksheet data, REBA, then processing QFD data, then processing anthropometric data, and work facility dimensions. The anthropometric data was first tested for data adequacy and uniformity and then redesigned the work facility design with new design dimensions. The results of this research include the results of the NBM, complaints of moderate pain were 77.97%, complaints of pain were 6.78%, and complaints of very pain were 15.25%. Dominant complaints of pain in the neck, wrists, fingers, back, waist, buttocks and thighs. Then the REBA results showed that the three packages of Mount Ijen coffee were included in the very high-risk level category. Work facility design redesign was carried out on work chairs and sliders. Chairs are made to have soft seat backs and cushions and sliders are more practical.
Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) Yazid Ismi Intara; Deddy Muladi Togatorop; Bosman Sidebang Sidebang
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.v19i1.20974

Abstract

Mackerel is a type of bony fish that contains which can be converted into gelatin by extracting it with an acid solution. This study aims to obtain the physical and chemical characteristics of gelatin from mackerel bone extract, physical characteristics of the marshmallow made from mackerel gelatin, and organoleptic test results on the product marshmallow from mackerel gelatin. The design in this study used a Completely Randomized Design (CRD) with one different factor, namely lime soaking time for 24 hours (K1) and 48 hours (K2) and 6% citric acid immersion for 12 hours (S1), 18 hours (S2) and 24 hours (S3). The test results for the water content of gelatin from mackerel bone waste were 6-16.33%, the ash content was 0.34-0.56%, and the ranged from 1.16-3.8%. Marshmallow moisture content ranged from 11.66 to 14.66 %, and the texture/hardness was 80 - 92.1 mm/g/s. The results of the hedonic test showed that the level of panelists preference the taste of the product marshmallow ranges from 2.1 - 3.3 (dislikes-neutral), on texture has a scale of 2.6 - 3.4 (dislikes - neutral), on aroma ranged from 1.9 - 3.6 (immensely dislike - neutral), on color between 2.5 - 3.7 (dislike - neutral) and overall (appearance) between 2.4 - 3.3 (dislike - neutral).
Analisis rantai nilai dalam aspek lingkungan dan ekonomi menggunakan VCOR pada petani kopi di Malang Imam Santoso; Miftahus Sa'adah; Izzum Wafi'uddin; Naila Maulidina Lu'ayya; Dodyk Pranowo; Retno Astuti
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.v19i1.23430

Abstract

The coffee agroindustry in Indonesia, particularly in Malang Raya, has undergone expansion through the increased development of coffee processing industries, including waste and emissions. Various factors, including farming practices, land use, waste management, and the utilization of by-products influence the emission levels in the supply chain. A value chain analysis in supply chain management is essential to support sustainable coffee agroindustry. The complexity of the coffee value chain involves multiple stakeholders, including input providers, producers, traders, cooperatives, and exporters, emphasizing the intricate nature of the coffee chain and the need for coordinated efforts to ensure quality and sustainability. This research aims to identify emission sources in the supply chain and determine the economic impact of coffee production at the farmer level. The value chain operations reference is the method used for measuring the value chain. The calculation results indicate that the carbon emission footprint in the supply chain activities at the farmer level amounts to 22,734 kg CO2 with a unit cost of 0.75 €/kg. These values suggest that activities in the coffee value chain at the farmer level are still not environmentally friendly (intolerable region). Suggested approaches for enhancing the value chain for coffee farmers in Karangploso encompass the installation of a smart GPS system in vehicles for route optimization and fuel efficiency, and using organic fertilizers instead of chemical fertilizers to prevent water pollution, along with the adoption of an organic farming system to enhance the economic value of the harvest. The findings of this study are expected to be a reference for research on the value chain in coffee supply chain activities, and contribute to the enrichment of information related to the VCOR model
Analisis strategi pengembangan industri sirup pokak di Probolinggo Nita Kuswardhani; Nadia Putri Irkhana
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.v19i1.22116

Abstract

Indonesia is often known for its high local wisdom. One of these local wisdoms includes food potential. The potential of this food consists of a variety of foods as well as traditional drinks. Pokak Syrup is one of the traditional drinks made from a mixture of ginger, cloves, cinnamon, orange leaves, pandanus, sugar, lemongrass and other spices.  By processing from fresh ingredients into ready-to-consume products, Pokak Syrup is expected to increase the open up a better market and be competitive again in the midst of the current market. This study aims to develop a feasible business development strategy for further business development. This research uses IFAS and EFAS analysis techniques at the input stage, then mapped to the SWOT matrix and IE matrix at the matching stage, and finally QSPM analysis is carried out at the decision stage. The average VALUE of IFE was 2.78 and the average EFE was 3.00. The value indicates the position of quadrant II, which indicates that the strategy required for the company today is to “grow and build strategy”. Based on the results of the QSPM matrix, the highest attractiveness value is in Strategy 7 is to improve product quality and outlet facilities with a total amount of attractiveness (TAS) of 6,031. To improve product quality, you can choose the best quality raw materials and more hygienic processing so that the product is of high quality and the product has a longer shelf life. In the syrup industry, the main thing that needs to be considered is the arrangement of the room and the use of good room lighting, so that the product display becomes more attractive and consumers' interest in buying the product increases.

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