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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 19, No 3 (2025)" : 26 Documents clear
Optimalisasi kondisi aktivasi arang bonggol jagung sebagai desikan menggunakan metode Taguchi Jatmiko, Tri Hadi; Suherman, Donovan Rendi; Rachman, Rinaldi Medali; Praharasti, Anggita Sari; Prasetyo, Dwi Joko
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.v19i3.22878

Abstract

Preserving food can be achieved through several methods, one of which is drying. Dried foods are easier to store and distribute. Environmental factors such as temperature and humidity play a crucial role in food preservation and must be controlled to increase its shelf life. A desiccant can be used to regulate humidity levels. Activated carbon is a material that can be used as a desiccant, which can be produced from biomass such as corn cobs. This study focuses on optimizing the conditions for using corncob charcoal as a desiccant by using a Taguchi orthogonal array. The optimization process involves determining the optimal KOH concentration, immersion time, and the ratio of charcoal to KOH volume. Results showed that KOH concentration was the most significant factor in activating carbon from corn cobs, followed by the ratio and immersion time. The optimal conditions for activating carbon from corn cobs as a desiccant were found to be a KOH concentration of 2%, a ratio of 10 g charcoal to 150 mL KOH, and an immersion time of 2 hours, resulting in a water vapor adsorption capacity of 0.3949 g/g
Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum Sugiharto, Yurika; Pratiwi, Ika Yohanna; Krisbianto, Oki; Srihtam, Aham Bulan Maya
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.v19i3.24576

Abstract

Gluten allergy has raised concerns due to its impact on health, especially as wheat noodles are widely consumed. The growing demand for gluten-free alternatives highlights the need for suitable substitutes. This study investigates the effects of fermentation modification on the amylose and protein content of tannia cocoyam flour and evaluates the impact of modified tannia flour and xanthan gum on the physicochemical and sensory properties of noodles. Fermentation of tannia cocoyam (Xanthosoma sagittifolium) corm flour using 9% Lactobacillus plantarum starter over 48 hours enhanced the characteristics of tannia cocoyam noodles. However, despite these improvements, the noodles remained brittle and lacked the desired chewiness compared to conventional noodles. The introduction of xanthan gum as a binding agent was used to improve noodle attributes. Various xanthan gum concentrations (0%, 1%, and 2%) were assessed for their impact on physicochemical parameters (color, optimal cooking time, rehydration capacity, cooking loss, and elongation) and sensory preferences. The findings revealed that modification of tannia cocoyam flour using the fermentation method influenced noodle color, while different xanthan gum concentrations had no discernible effect. Furthermore, modification of tannia cocoyam corm flour and the specific xanthan gum formulations influenced cooking loss, elongation, and the preferences of the panelists.
Optimasi kondisi proses pengeringan ampas wortel menggunakan RSM dan pemanfaatannya sebagai masker gel peel off Widyasanti, Asri; Namira, Tiara; Nurjanah, Sarifah
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.v19i3.20431

Abstract

Carrot pulp is a by-product of juice production with a source of pectin and carotene precursors of vitamin A. One way to use carrot pulp is through a drying process, such as convection drying, to produce carrot pulp flour. The purpose of this study was to determine the optimal conditions for drying carrot pulp using a food dehydrator, to determine the characteristics of carrot pulp powder under optimal conditions, and to determine the potential of carrot pulp powder in preparing peel off gel masks. The parameters in this study were moisture content, ash content, and drying yield. In addition, the parameters observed in the optimum carrot pulp flour were color and antioxidant activity. The dryer used was a food dehydrator operating at a temperature range of 45°C to 65°C for a duration of 20 to 26 hours. This research method was an experimental method with optimization using the Response Surface Methodology (RSM) type Central Composite Design (CCD) in the Design Expert 13 application. RSM determined the optimal drying process condition to be 65°C for 26 hours. This condition resulted in a product with a moisture content of 3.033%, an ash content of 5.326% and a drying yield of 11.062%. Carrot pulp flour produced under optimal drying conditions, when formulated into a peel off gel mask preparation, exhibited a drying time of 15-21 minutes.
Pengaruh perbedaan jenis wadah fermentasi terhadap keberhasilan fermentasi dan kualitas biji kakao: review Nengsi, Sulistia; Wahyudi, Vritta Amroini; Warkoyo, Warkoyo
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.v19i3.25366

Abstract

This paper aims to determine the effect of different types of fermentation containers. Fermentation of cocoa beans can be done using several types of fermentation containers such as fermentation boxes, bamboo baskets and styrofoam. Each type of container will produce different types of fermentation containers will influence changes in temperature and pH profiles during the cocoa bean fermentation process.    In this discussion we will discuss the influence of different types of fermentation containers used on the quality of the cocoa beans produced, so that this study can provide information regarding the influence of the type of fermentation container used on the success and quality of the cocoa beans. The method used is to review several previous articles using Google School and draw conclusionsUsing wooden boxes as fermentation media will produce more optimal temperature and pH than other container types because they have insulating properties. The duration of the length of the cocoa bean fermentation process will affect the result of the moisture content of the fermented cocoa beans. The longer the cocoa fermentation process, the lower the dried cocoa beans' moisture content. Limit The maximum moisture content of cocoa beans, according to SNI, is 7.5%. The total phenolic value of fermented cocoa beans is influenced by several differences, namely differences in fruit varieties, fruit maturity levels, fermentation processes, drying, and roasting or roasting.
Usulan peningkatan kualitas kernel dengan menggunakan metode six sigma Devani, Vera; Rizki, Muhammad; Aldi, Fitrah
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.v19i3.14643

Abstract

This company is a company engaged in the production of Crude Plam Oil (CPO) and kernel. kernel is a semi-finished product that will be processed into Plam kernel Oil (PKO). The average kernel produced is 500 tons per month, but in each production there are still defects in the kernel. Six Sigma is a quality control tool that allows companies to improve quality and control the production process. This methodology is carried out using the DMAIC approach (Define, Measure, Analyze, Improve and Control). The purpose of this study is to identify relevant elements in the kernel production process, identify the causes of kernel defects, provide recommendations for corrective actions to reduce the number of defects in the kernel, provide recommendations for SOP improvements for operators.The proposed corrective action is to improve the SOP for kernel station operators.
Front Matter, Volume 19 No 3 (2025) Agrointek, Editorial
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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