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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 3 (2025)" : 26 Documents clear
Chitosan coating and packaging to maintain the physical quality of beet tubers Garusti, Garusti; Indradewa, Didik; Handayani, Valentina Dwi Suci; Putra, Eka Tarwaca Susila; Nurwita, Ardian
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.v19i3.26880

Abstract

Beet tubers are perishable horticultural commodities, cannot be stored for long, and are commonly consumed in fresh conditions. Postharvest handling of beet tubers needs to be carried out to maintain their freshness Chitosan and other packaging used in postharvest handling of fresh beet tubers have not yet been reported. This study aims to determine the effect of chitosan coating and types of packaging on beet tubers on the physical quality of beet tubers. The study was a randomly designed group with two factors; the first factor was chitosan concentration, and the second factor was the kinds of packaging. Chitosan concentration consists of 5 levels, namely 0, 0.5%, 1%, 1.5%, and 2%, and the type of packaging includes no packaging (Without), plastic packaging with holes (Perforated), ordinary plastic packaging (Ordinary) and plastic vacuumed (Vacuum). The beet tubers were soaked in chitosan solution of 0, 0.5%, 1%, 1.5%, and 2% for 1 minute, air-dried, then were packaged with no packaging, plastic packaging with holes, ordinary plastic packaging, and plastic vacuumed. .  The physical quality parameters observed were moisture content, weight loss respiration rate,electrolyte leakage, total dissolved solid (TDS), ascorbic acid, betacyanin, betaxanthins,  tuber firmness, damage percentage, and visual quality rating (VQR). Data were analyzed using Anova variant analysis and then continued with Tuckey tests with a 95% confidence level using R studio software. The results showed that chitosan coating did not affect the physical quality of beet tubers, while packaging affected the quality of beet tubers. The most suitable packaging to maintain the physical quality of beet tubers is plastic packaging with holes (perforated).
Pembuatan papan partikel berbasis kulit tanduk kopi dan tandan kosong kelapa sawit Aisyah, Siti; Mulyara, Budi; Adini, Izmi; Purwanto, Heri
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.v19i3.25871

Abstract

The palm oil industry produces solid waste, particularly empty oil palm fruit bunches. The lignin contained in these empty bunches functions to make the wood resistant to microbial attack. Meanwhile, coffee horn skin waste is not used optimally. This research aims to utilize waste coffee horn skin and empty oil palm fruit bunches as alternative raw materials for making particle boards. Empty oil palm bunches and coffee husks are dried in the sun to reduce the water content of products and ensure the fiber becomes dry. Empty bunches and dried horn skin are then soaked using a mixture of NaOH and distilled water. The resulting fibers that have been chopped are then dried. The resulting dried fibers are reduced in size again. There are 7 different ratios that are used in fiber mass between empty bunches plam fruit and coffee husk. Every particle board was built in dimensions of 25 x 25 x 5cm and pressed for 10 minutes. The research results obtained in the form of board particle density tests showed significant differences in all treatments, and the density test results met SNI 03-2105-2006. Apart from that, there is no real difference in the test results for the particle board water content, so it meets SNI 03-2105-2006. Tests for the development of thick board particles showed that there were significant differences in all ratios, namely that P1, P2, P5 met SNI 03-2105-2006 and P3, P4, P6, P7 did not meet SNI 03-2105-2006. In the elastic modulus and fracture modulus tests, there were no differences in all treatments. However, they did not meet SNI 03-2105-2006, whereas, in the particle board absorbency test, there were significant differences in all treatments and the absorbency test results were still relatively high. However, SNI 03-2105-2006 does not specify standard values for air absorbency.
Strategi pengembangan umkm jamu di Kabupaten Sumenep Fatmawati, Ika; Ismawati, Ismawati; Resdiana, Enza
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.v19i3.27380

Abstract

Herbal medicine is one of the superior products of Sumenep Regency, including Ganding District. Herbal medicine producers in Ganding District are classified as Micro, Small, and Medium Enterprises (MSMEs). Herbal processing in Ganding District is done simply using traditional tools. The traditional production process in herbal medicine’s MSMEs usually only uses simple equipment and utilizes local workers. The aim of this research is to design a strategy for developing herbal medicine’s MSMEs in Ganding District, Sumenep Regency. This research method uses a qualitative descriptive approach. It was starting from identifying and assessing the conditions of business processes in herbal medicine’s MSMEs which are based on 4P and STP. The next step is determining the internal environmental factors of herbal medicine’s MSMEs by assessing the independent instrument based on CIMOSA. The external factors of herbal medicine’s MSMEs also need to be seen, which can be obtained from stakeholder identification. Then, proceed with developing a strategy based on the results of identifying internal and external environmental factors using the SWOT method. The analysis results show that the independence assessment carried out on herbal medicine producers in Ganding District did not reach a value of 62.5% and still had a value 2. This shows that herbal medicine’s MSMEs still do not meet the requirements for independence. The business strategy prepared covers all aspects of the herbal medicine busines’s MSMEs. This means that the strategy prepared includes strategic, operational, and supporting strategies.  The strategy is based on weakness and opportunity using SWOT analysis and includes online marketing via social media, training from government agencies, and instruction on the use of technology.
Demographic analysis for agroecology adoption in sugar palm agroindustry: evidence from Deli Serdang Regency Yani, Farida; Syahni, Rahmat; Nazir, Novizar; Lee, Tzong-Ru (Jiun-Shen); Hadiguna, Rika Ampuh
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.v19i3.29341

Abstract

This study explores the potential of agroecology in developing a sustainable sugar palm agroindustry in Deli Serdang Regency, North Sumatra, Indonesia. The sugar palm (Arenga pinnata) is a vital economic resource, yet its development faces limited technology, traditional management practices, and low-quality seed availability. The research aims to analyze the demographic characteristics influencing the adoption of agroecological principles among sugar palm craftsmen and assess the agroindustry's sustainability and productivity. A qualitative descriptive approach was employed, involving in-depth interviews with 100 respondents, including sugar palm farmers and craftsmen, alongside secondary data from the Central Statistics Agency. The findings reveal that most artisans are in the productive age group, with low formal education but significant practical experience. While 65% of respondents practice crop diversification, challenges remain in soil conservation and adopting environmentally friendly technologies. The study forecasts increased palm sugar production, projecting growth from 664.4 tons in 2022 to 790.8 tons by 2026, indicating potential for enhanced productivity. Integrating traditional knowledge with modern agroecological practices is essential for improving sustainability and competitiveness in the sugar palm agroindustry. Training programs that respect traditional values while promoting sustainable practices are necessary to empower artisans and enhance regional food security. This research underscores the importance of community collaboration among farmers, government, and research institutions to foster a more resilient and equitable agroecological system.
Shelf-life prediction of blondo-based probiotic ice cream using accelerated shelf-life testing method Kamil, Rafli Zulfa; Mulyani, Sri; Ikhwani, Regina Putri; Wulandari, Ana
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.v19i3.22471

Abstract

Blondo is a by-product of VCO production, commonly used for feed despite its rich nutrition and physiological properties. To reutilize blondo and take advantage of its nutrition, blondo probiotic ice cream is developed as a plant-based functional food. Determining the shelf-life of food products is very important because it reflects the product's durability during the time interval between production and consumption. This study aims to determine the shelf-life of blondo-based probiotic ice cream using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. Blondo-based probiotic ice cream was stored for 28 days at temperatures of -6℃, -11℃, and -18℃. The parameters observed were total Lactic Acid Bacteria (LAB), total acid, pH value, and total solids. The results of the calculation of the Arrhenius model selected the total LAB parameter as a critical parameter. Therefore, we considered using the term “best before” to refer to probiotic efficacy instead of shelf-life. The blondo-based probiotic ice cream is best consumed before if stored at -6℃ is 206.80 days or 6 months 27 days; at -11℃ is 186.47 days or six months 6 days; and at -18℃ is 160.22 days or 5 months 10 days.
Efek pra-perlakuan menggunakan microwave terhadap kandungan lignoselulosa kulit ari jagung Attaya, Tasyabilla; Rosalinda, S.
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.v19i3.21581

Abstract

Corn is one of the abundant agricultural commodities in Indonesia. This abundant production of corn leaves considerable waste. One of the wastes produced is corn pericarps. Corn pericarps contain lignocellulose, whose utilization has not been studied much. This study aims to determine changes in the lignocellulosic content of corn pericarps in the physico-chemical delignification pre-treatment using electromagnetic waves with microwaves with various solvents NaOH 4% and distilled water. The lignocellulose content was tested using the Van Soest method. The results showed that the raw material for corn pericarps contained 50.4% hemicellulose, 14.6% cellulose, and 0.98% lignin. The results of pre-treatment using a microwave with NaOH 4% solvent produced 14.6% hemicellulose, 33.98% cellulose, and 0.6% lignin, and distilled water yielded as much as 50% hemicellulose, 15.58% cellulose, and 0.8% lignin. The pre-treatment method using microwave can reduce lignin levels by up to 38.78% with NaOH solvent and 18.37% with distilled water. In addition, this pretreatment method can also degrade hemicellulose as much as 71.03% with NaOH solvent and 0.8% with aquadest solvent. Thus, the use of NaOH as a solvent showed a much better ability to delignify and degrade hemicellulose than distilled water.
Bibliometric analysis of research trends on rotary dryers using the VOSviewer application base on the Scopus database Ritonga, Abdul Mukhlis; Kariadi, Joko Nugroho Wahyu; Masithoh, Rudiati Evi; Kusuma, Redika Ardi
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.v19i3.27586

Abstract

Bibliometric analysis is a crucial way to understand trends and progress in a field of research. Using the VOSviewer application for bibliometric analysis becomes an effective tool to demonstrate research patterns, networking, and research focus. This study explains the analysis of scientific publications related to rotary dryers using the VOSviewer application. This study aims to find trends through analyzing bibliometric data on rotary dryer research for 10 years (2014–2023). Data was collected from the Scopus database. The method used is descriptive causality, using VOSviewer to visualize relationships between keywords, authors, institutions, countries, and network collaborations between authors. The study showed 1,356 articles relevant to rotary dryers between 2014 and 2023. After elimination by document type (article, conference paper, review, and conference review) and language type (English), 465 articles were obtained. The bibliometric analysis results show changes in research trends, from performance studies to the study of the use of energy resources in rotary dryers and their integration with intelligent systems. There are five keyword clusters, with primary keywords in each cluster. The number of articles on the topic of rotary dryers has increased from year to year, with China being the country with the most publications and citations. Still, the number of links and strength of the author's relationship with other countries in carrying out joint publications remain relatively low. The results of this bibliometric analysis provide a helpful overview of research progress and prospects with the topic of rotary dryers and help the authors plan further research.
Penambahan ekstrak umbi bit (Beta vulgaris L.) sebagai antioksidan dalam sabun mandi cair Ayu, Dewi Fortuna; Johan, Vonny Setiaries; Wardana, Nico
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.v19i3.17142

Abstract

Beetroot (Beta vulgaris L.) is a natural source of antioxidants that can be added to liquid bath soap.  The use of an appropriate amount of beetroot is expected to function as an antioxidant and meet the quality requirements of liquid bath soap.  This study aimed to determine the optimal amount of beetroot extract in liquid bath soap to maximize the quality and antioxidant activity of liquid bath soap. Five treatments and three replications were employed in the study's complete randomization design. In 100 g of liquid bath soap formula, the beetroot extract volumes S0 (0 ml), S1 (5 ml), S2 (10 ml), S3 (15 ml), and S4 (20 ml) were added as the treatments. Analysis of variance was used to statistically examine the data, and then Duncan's New Multiple Range Test at a level of 5% was applied. According to the study, adding beetroot extract substantially impacted several variables, including density, pH, viscosity, descriptive test, hedonic test, and antioxidant activity. The best liquid bath soap treatment, S4, had a density of 1.07 g/ml, zero free alkalies, a pH of 9.96, 88.00% foam stability, a viscosity of 179.86 cP, and IC50 of 88.13 ppm. The result of a descriptive test on liquid bath soap showed that the soap had brown color and beetroot flavor.  The use of beetroot in liquid bath soap provided an alternative antioxidant to prevent premature aging of the skin with modification in the fragrance ingredient addition.
Chemical and sensory characteristics of sweet potato crackers containing various starch types Aini, Nur; Husna, Syifaul; Indarto, Indarto; Waziiroh, Elok; Probowati, Banun Diyah; Setyawati, Retno; Arsyistawa, Hadana Sabila; Fitriati, Annisa
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.v19i3.29025

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.
Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar Prasetyo, Febi; Pujimulyani, Dwiyati; 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.v19i3.22447

Abstract

Indonesia is a country with rich biodiversity, including javanese turmeric (Curcuma xanthorrhiza Roxb.), which can be used as a food additive, such as in snack bars. The research aims to determine the optimal addition of javanese turmeric powder and baking duration for snack bars with the best antioxidant properties. The study employs a completely randomized design (CRD) with two factors: variations in javanese turmeric powder addition (1.5, 3, and 4.5 g) and baking duration (20, 25, and 30 minutes). The best treatment identified from the research is the addition of 3 g of javanese turmeric powder and a baking duration of 20 minutes, showing significant differences in texture, color, and overall preference. The color preference scores at 3.40, aroma at 3.20, taste at 3.16, texture at 3.48, and overall rating at 3.32. Chemical analysis of the selected snack bars resulted in a water content of 5.66%, protein content of 8.16%, and antioxidant activities measured by DPPH (1,1-Diphenyl-2-Pickrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) at 60.92% and 10.48 mg E ferro/g, respectively. Additionally, the phenolic content was found to be 50.49 mg GAE/g. These findings indicate that snack bars with added javanese turmeric exhibit health-promoting antioxidant properties.

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