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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 3 (2025)" : 26 Documents clear
Analysis of the efficiency level of the mozzarella cheese distribution channel (case study of CV Narendra Food Malang) Kurniawan, Miftakhurrizal; Laksono, Tri Kurniawan; Effendi, Mas'ud
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.18473

Abstract

The distribution process has an essential role in the sustainability of an industry. The company's distribution process must be carried out effectively and efficiently, especially in terms of using human resources, capital, and others, to increase profits. Many companies need help with distribution efficiency, especially regarding CV Narendra Food. CV Narendra Food is a company that produces mozzarella cheese products with a short shelf life. The problem of short product shelf life requires companies to carry out effective and efficient distribution. The distribution process is currently experiencing issues related to efficiency. This study aims to measure the efficiency level of the distribution process carried out by CV Narendra Food and provide suggestions for improvement. This study uses the External Two-Stage Data Envelopment Analysis (DEA) model. The results showed that only two areas were efficient out of 8 distribution areas. Companies can make improvements by reducing distribution costs by using the services of delivery parties, increasing distribution in the regions that are considered inefficient, maximizing delivery to areas that are considered efficient, and setting a minimum number of orders so that deliveries can be made at optimal capacity.
Viabilitas probiotik Lacticaseibacillus rhamnosus SKG34 pada sari buah terung belanda (Solanum betaceum Cav.) terfermentasi selama penyimpanan pada suhu dingin Nocianitri, Komang Ayu; Pratiwi, I Desak Putu Kartika; Wulandari, Kristina; Ramona, Yan; Sujaya, I Nengah
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.26535

Abstract

Tamarillo (Solanum betaceum Cav.) is a tropical fruit that has the potential to be developed into functional food in the form of fruit juice containing probiotics. In order to develop the probiotic-containing product, the suitability of fruit juice to support the growth of probiotics and the viability of probiotics during the fermentation and storage processes are the prime concerns. Therefore, this study aims to determine the viability of the local probiotic Lacticaseibacillus rhamnosus SKG34 and the characteristics of fermented Tamarillo juice during storage at 4oC. Fermented tamarillo juice containing L. rhamnosus SKG34 is produced by fermenting Tamarillo juice with L. rhamnosus SKG34 and then stored at a temperature of ±4oC for 30 days. Population of L. rhamnosus SKG34, total sugar, total acid, pH, vitamin C, antioxidant capacity, and sensory characteristics were determined at 0, 5, 10, 15, 20, 25, and 30 days. The results showed that the probiotic L. rhamnosus SKG34 in fermented tamarillo juice was able to survive for 30 days with a population of 2.58 x 1010 CFU/ml from the initial population of 9.54 x 1010 CFU/ml. However, considering that chemical characteristics and other functional properties also influence the acceptability of fermented tamarillo juice, the optimal storage time is 20 days at 4oC. Under this condition, the fermented tamarillo juice containing 3.6 x 1010 CFU/ ml of L. rhamnosus SKG34; 11.23% sugars; total acid 0.98% acids; pH 3.44; 31.76 mg/100 ml vitamin C; and 4,725 GAEC/100 ml of antioxidant capacity, with favorable sensory levels.
Quality of Clarias sp with the addition of ginger (Zingiber officinale) and turmeric (Curcuma longa) in cold storage Fitriyanto, Akbar; Suhartatik, Nanik; Nur'aini, Vivi; Widodo, Harto
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.24022

Abstract

Apart from being sold in whole form, fish is also sold in ready-to-use fillets. Fillets were easier for buyers because they were practical, easy to use, and clean. The disadvantage of serving in the form of fillets was that they were very susceptible to damage due to the ease of damage. Fish fillets have a high moisture and protein content. Without any protection, this material will quickly deteriorate. This study aimed to determine the effect of ginger and turmeric extracts on catfish fillets stored at cold temperatures The study used a factorial complete randomized design with the ratio of ginger and turmeric extracts as the first factor and storage days as the second factor. The results show that the use of ginger and turmeric as additional ingredients in the storage of catfish fillets was less effective in inhibiting fillet deterioration. The moisture content of the catfish fillets decreased from 82.66% to 70.51% after 6 days of cold storage. The pH value of the catfish fillet increased, while water-soluble protein and TVB-N were varied for some treatments. The pH value of fresh fish fillets without the addition of ginger and turmeric was 5.50 and reached 6.30 after 6 days of cold storage. Fillets with turmeric and ginger have a lower pH (6.15), and the ratio of the rhizome extracts did not significantly affect the pH value. According to the TVBN value, ginger and turmeric extracts could maintain the quality of fish fillets for up to 4 days at cold temperatures. Further research needs to be done to study the effect of packaging on the fresh fillet quality.
Kandungan kimia kemenyan Sumatra Utara (Styrax benzoin) dan prospek pengembangannya: tinjauan literatur Ridwansyah, Ridwansyah; Sunarti, Titi Candra; Syamsu, Khaswar; Fahma, Farah; Julianti, Elisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.27527

Abstract

North Sumatra is the largest producer of incense (benzoin) in Indonesia and the world. There are 3 varieties of incense that have the potential to be developed. Indonesia has exported incense to Singapore, Malaysia, and China. Incense is exported in the form of raw materials, so the added value is minimal. In order to increase the added value of incense, it can be produced into incense extract. So far, extraction methods have been carried out using conventional methods, including maceration, boiling with water, and distillation with water vapor. The potential of incense has not been fully utilized, especially from its extraction method, so it still needs to be developed. This article aims to review and identify the chemical components of frankincense (Styrax benzoin) and its extraction methods. In addition, the prospects for product development from frankincense are also discussed. Incense extraction with Ultrasonification Assistant Extraction (UAE) is expected to increase the efficiency of the extraction process. The use of solvents and low temperatures, as well as a short extraction time, can maintain the quality of the incense extract. Incense extract can be applied as raw material for perfumes, pharmaceuticals, medicines, and nano applications such as anticancer and antibiofilm. The incense consists of some active ingredients such as cinnamic acid, benzoic acid esters (such as coniferyl cinnamate and cinnamyl), pinoresinol, -caumary benzoate, benzoic acid esters, and triterpenes. These active ingredients are applied as antibacterial and antioxidants. This literature review provides an overview of the characteristics of active ingredients in incense to expand its applications. Incense extract can be applied as a food additive, pharmaceutical, and health ingredient.
Analisis pengembangan produk kue bagea menggunakan metode quality function deployment (QFD) Herdhiansyah, Dhian; Wahyuni, Andi Rini; Indarsyih, Yusna; asriani, Asriani; Sarinah, Sarinah; Asyik, Nur
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.22704

Abstract

The aim of the research is to analyze the development of bagea cake products using the Quality Function Deployment (QFD) method. The research subjects were the parties involved in the micro business of bagea cake products, determining the number of samples using the Bernoulli formula. as many as 73. Determining the research location was carried out purposively. The analysis method used is Quality Function Deployment (QFD). The results of the research show that the development of bagea cake products using the QFD method shows that from 33 attributes, 6 attributes were obtained which were prioritized to be developed in accordance with consumer desires and needs with the highest value for each type of attribute, respectively: (1) taste attribute the bagea cake flavored product offered has its own characteristics with a value of 6.781 (3.00%), (2) the product texture attribute, namely bagea cake has a maturity standard that is in accordance with the food standards expected by consumers with a value of 6.863 (3.03%) , (3) product aroma attribute, namely the delicious and appetizing aroma of bagea cake with a value of 6.720 (2.97%), (4) product packaging design attribute, namely registered with BPOM (Food and Drug Supervisory Agency) with a value of 9.297 (3.43%), (5) product price attribute, namely the price of each bagea cake, is very suitable for the portion served with a value of 6.822 (3.26%) and (6) product quality attribute, namely the bagea cake product served has a distinctive characteristic with a value of 6.945 (3.07%). Technical requirements or technical responses for bagea cake products to meet consumer desires and needs start from providing raw materials, dough making process, dough forming process, baking process, cooling process, packaging process, inclusion of bagea cake product information on the packaging and attractive packaging design.
Karakteristik fisikokimia tepung jewawut (Setaria italica) varietas Polewali Mandar sebagai pengaruh frekuensi proses penyosohan Handoko, Ari; Kusnandar, Feri; Budijanto, Slamet; Herawati, Heny
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.25233

Abstract

Foxtail millet (Setaria italica var Polewali Mandar) is a common cereal crop in Polewali Mandar, with the potential for development as a food ingredient. This study characterizes millet from three varieties (Minna, Lasse, and Bulawang) polished 2, 3, and 4 times. Analysis of millet flour (80 mesh) includes chemical (proximate, dietary fiber, tannin), physical (color, pasting profile, granule shape using SEM), and starch digestibility. The data were evaluated using statistical analysis of variance (ANOVA), and the Tukey Honestly Significant Difference (HSD) Test was used if there was a significant result (p0.05) for each treatment. The results showed that polishing affected proximate, tannin, dietary fiber, and color but not digestibility and starch profile. Additionally, tannin content from Polewali Millet (0,016-0,026%) aligns with WHO and FAO standards. Foxtail millet has high dietary fiber (16-22%) compared to rice (0,1%). Millet flour colors vary, and starch digestibility is moderate (40-50%). Total starch is 50-60%, with amylose content of 4-5,9%. Pasting profile increases after polishing. Starch granules are round, oval, and polygonal with different sizes.
Tingkat kesukaan cookies mocaf dengan penambahan koro benguk (Mucuna pruriens) dan labu kuning (Cucurbita moschata) pada variasi suhu pengeringan Rohmatningsih, Rini Nuraini; Slamet, Agus; Kanetro, Bayu
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.26740

Abstract

Consumer preference for gluten-free products is increasing, which aligns with health awareness. Mocaf cookies with mucuna pruriens and pumpkin can be a new alternative for healthy snack innovation. This research aims to design and determine the optimal formulation of mocaf mucuna pruriens pumpkin cookies based on parameters affecting the process and favored by panelists. A Completely Randomized Design (CRD) Factorial method with two replications was applied, consisting of two factors. The first factor is the proportion of mucuna pruriens and pumpkin addition, which consists of six variations: 10:60 (F1), 20:50 (F2), 30:40 (F3), 40:30 (F4), 50:20 (F5), and 10:60 (F6). The second factor is the difference in drying temperature, namely 110 ℃ (T1) and 120 ℃ (T2). This method was conducted to evaluate the effect of adding mucuna pruriens and pumpkin on the qualitative characteristics of cookies, such as organoleptic tests. Sensory properties testing was performed using a hedonic test that included evaluations of taste, aroma, color, texture, aftertaste, and overall product. The preference test was applied to 27 trained panelists with a rating scale of 1 (strongly dislike) to 7 (strongly like) conducted in 2 replications. The data obtained were analyzed using Analysis of Variance (ANOVA) to determine the effect of treatments and further analyzed using the Duncan Multiple Range Test (DMRT) at a 5 % significance level. Mocaf cookies with the addition of 40 % mucuna pruriens and 30 % pumpkin at a drying temperature of 120 ℃ were selected as the best mocaf cookies formulation according to the panelists.
The drivers of technology adoption on tobacco agribusiness in West Nusa Tenggara Nurjati, Eka; Hidayatina, Achsanah; Suardi, Ikval; Yaumidin, Umi Karomah
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.25607

Abstract

West Nusa Tenggara (NTB) is the third-largest tobacco-producing province in Indonesia. However, the dynamics of tobacco production tend to decline, one of which is due to its productivity and land area, which also tends to stagnate. Technology is one of the levers of productivity and the efficiency and effectiveness of supply chain management. The objectives of this research are to assess the level of technology adoption, analyze the factors influencing farmers' decisions to adopt technology, and develop policy recommendations based on the findings. This research uses mixed methods, namely qualitative and quantitative. The qualitative approach uses an in-depth interview approach and Focus Group Discussion (FGD) with farmers and stakeholders of the tobacco industry. The quantitative approach uses the Partial Least Square Structural Equation Modeling (PLS-SEM) method. The results showed that farmers who used tractors, ovens, tobacco pressing, power weeder, and combine harvester technology were 42%, 71%, 46%, 21%, and 2%, respectively. The results of PLS-SEM analysis showed that the variables of education and age had a positive and significant effect on the adoption of tobacco farmer technology. In contrast, the variables of length of farming and land area did not have a significant effect. The variables of land area, length of farming experience, and farmers' age do not significantly affect technology adoption. Based on the results of this study, several strategies to increase technology adoption for tobacco farmers are institutional strengthening to facilitate socialization and counseling related to technology, the establishment of financing schemes that are friendly to farmers, and the development of research and innovation related to appropriate technology to economic, social, cultural, and environmental aspects.
Pemanfaatan sumber daya lokal biji karet sebagai amplifikasi protein es krim mellorine dengan pengemulsi CMC Hidayat, Jefri Pandu; Pusfitasari, Memik Dian; Gunawan, Ryan Ananda Dwi; Fahlevi, Riza
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.25663

Abstract

Rubber plants in East Kalimantan have a great plantation area 123,460 ha consisting of smallholder 95,240 ha, large state 3,630, and large private 25,638 hectares, with a total production of 55,690 tons. The abundant production of rubber plants in East Kalimantan is still utilized in the tree trunk part as raw material for making latex. The rubber seeds as dregs have not been optimally utilized. Rubber seeds are relatively high in nutrition, especially protein content 16.33%, 21.6% fat, and 30.9% carbohydrates. The rubber seeds are less optimally used due to high HCN levels. The possibility diversification of rubber seed is employing the mellorine ice cream. This study aims to analyze the decreasing HCN levels in the boiling time of rubber seeds at (0, 30, 60, 90, and 100 minute) and formulation of rubber seed and water ratio (A1-3:1); (A2-1,5:1); (A3-1:1) by complete randomized design (CRD) on proximate and organoleptic properties. It was found by ANOVA that the proportion of ingredients did not affect the organoleptic color and aroma but significantly swayed the texture and taste. The organoleptic scale is (0-5) and is not within the very likely criteria. The ratio prescription influences mellorine ice cream's physicochemical, where the more rubber seeds used, the higher proximate levels. The best formulation is A1 (3:1), where it gets an organoleptic value of color (4.25), aroma (3.5), texture (4.00), taste (4.40), 0.127% ash content, fat 8.36%, protein 1.57%, carbohydrate 9.08 %, and crude fibre 0.50%. Ultimately, the rubber seeds can be processed into protein source materials for mellorine ice cream, but the protein is still below SNI standards. A modification method is needed to release HCN but does not cause excessive protein denaturation.
Restrukturisasi daging sandung lamur menjadi patties burger menggunakan enzim transglutaminase Susanti, Norma Rahma; Astuti, Santi Dwi; Handayani, Isti
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.16044

Abstract

The processing of beef brisket into patties is one of a approach to increase the value of low-quality meat. Transglutaminase (TGase) enzyme was used to restructure the beef brisket more effective. This aim of this research was to determine the effect of different mechanical treatments and concentrations of TGase on the physical and chemical characteristics of brisket patties. The beef brisket was elaborated with mechanical treatment (milled and chopped) and different levels of the TGase (0.5%, 0.75%, and 1%). The products were distinguished by their physical properties (hardness, cohesiveness, springiness, chewiness, water holding capacity) and chemical properties (ash, protein, fat, water activity). The data were analyzed using 2x3 factorial completely randomized design (CRD) by GLM-ANOVA model of SPSS software with 4 repetitions. A significant increased (P0.05) was observed for the mechanical treatment (hardness, springiness, chewiness, WHC) and differences in TGase concentrations (cohesiveness, WHC). Regarding the proximate composition (ash, protein and fat), no significant differences (P0.05) were found. The effectiveness index analysis showed a combination of milled brisket with the addition of 1% TGase could be an efficient method to increase the physical properties.

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