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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 25 Documents
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Search results for , issue "Vol 19, No 4 (2025)" : 25 Documents clear
Korelasi antara kadar amilosa dan mutu tanak pada beberapa varietas beras Millati, Tanwirul; Hustiany, Rini; Susi, Susi; Rahmi, Alia; Palupi, Dyah Retno; Finola, Marsya Ayu
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27911

Abstract

Starch is the main component of rice, consisting of amylose and amylopectin molecules. Amylose plays an important role in determining the quality of cooked rice, such as expansion volume, water uptake, and dissolved solids during the cooking process. Various rice varieties have varying amylose levels, categorized as high, medium, and low. High-amylose rice tends to have greater expansion volume, higher water absorption, and lower dissolved solids. The aim of this study was to determine the correlation between amylose content and expansion volume, water uptake, and dissolved solids. This research used six rice varieties, consisting of four local varieties, namely  Siam Unus, Siam Mayang, Siam Cantik, and Gunung Wangi, and two superior varieties, namely IR 64 and Ciherang.The results showed that amylose content of rice ranged from 17.9% to 33.53% (low to high amylose levels). The local varieties had high amylose content, specifically Siam Unus, Siam Mayang, Siam Cantik, and Gunung Wangi, while the superior variety IR 64 had medium amylose content, and Ciherang had low amylose content. High-amylose rice exhibited greater expansion volume and water upteke, along with lower dissolved solids, while rice with low to medium amylose content showed smaller expansion volume and water uptake but higher dissolved solids.
Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi Diniyah, Nurud; Agafatmi, Izzun; Subagio, Achmad; Indarto, Indarto; Irsyam, Mahrus; Aini, Nur; Giyarto, Giyarto
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27836

Abstract

Honey sweet potato is a potential local tuber from Pasrujambe subdistrict, Lumajang regency to be developed into processed food products. It can be processed into flour to increase the use value of honey sweet potato. The current flour has several shortcomings, including a languid aroma, low water absorption ability, and limited development patterns. Efforts to improve flour characteristics were made by modifying the fermentation method using a mocaf starter. This study aimed to determine the effect of time fermentation on the characteristics of modified honey sweet potato flour and the appropriate of time fermentation to produce the best-modified honey sweet potato flour. The experimental design used was a completely randomized design with one factor, the variation of time fermentation. The variation of fermentation time used was 0, 6, 12, 18, 24, 30, and 36 hours, with 0-hour fermentation as the control with triplicate sample replication. The data were analyzed with ANOVA and further tested with the Duncan Multiple Range Test. The best treatment based on the effectiveness test with a value of 0.54 at 36 hours of fermentation showed a yield value of 21.69%, degree of whiteness of 83.63, pH of 4.11; moisture content of 7.28%; starch content of 49.98%; amylose content of 29.40%; amylopectin content of 20.58%; water holding capacity (WHC) of 252.78%; oil holding capacity (OHC) of 121.94%; swelling power of 13.23 g/g; solubility of 5.52%. The conclusion is that the fermentation time significantly affects the characteristics of modified honey sweet potato flour, and 36 hours of fermentation produces the best-modified honey sweet potato flour.
Product development of Piper retrofractum Vahl candy using value engineering Hidayat, Khoirul; Nuriyana, Laha; Mu’tamar, M Fuad Fauzul; Muhtadin, Muhtadin
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.29863

Abstract

Madura is the largest producer of Piper retrofractum Vahl in Indonesia. However, this commodity has not developed well, so it is necessary to develop Piper retrofractum Vahl candy products and conduct a feasibility study on establishing an agro-industrial factory in Madura. This research aims to develop Piper retrofractum Vahl candy product and feasibility study. The development of the Piper retrofractum Vahl candy product uses the Value Engineering method to produce the best alternative. The best product alternative will be an industrial feasibility analysis that includes analysis of Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period (PP), Benefit/Cost Ratio (B/C Ratio), and Break Even Point (BEP). The results of this study indicate that there are five attributes in the development of Piper retrofractum vahl candy, namely taste (5), shape (4.3), color (4.3), texture (3.6), and packaging shape (4.3). After conducting an analysis of alternative selection, the best alternative was selected, namely chocolate flavor with a performance value of 3.44, animal shape with a performance value of 5.62, red color with a performance value of 4.9, hard texture (hard candy) with a performance value of 8.04 and transparent packaging shape with a performance value of 8.34. The overall performance value of the best alternative design is 30.34. The results of the financial analysis of the Piper retrofractum Vahl candy product are said to be feasible because its value is above the standard. Thus, the project is economically feasible and can increase the sustainability of Madura local wisdom.
The effect of storage temperature on chilli pepper condiment shelf life and quality Irawan, Adetiya; Sari, Dessy Agustina
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.25974

Abstract

This study investigates the shelf life of Sambal Goang, a popular Indonesian chili pepper-based condiment, under different storage temperatures using the Accelerated Shelf Life Testing (ASLT) method. The increasing demand for chili peppers and the need for effective preservation methods prompted this research. The research stored the samples at 4°C and 30°C, conducting sensory evaluations over 30 days to assess texture, aroma, appearance, and color. Results showed significant quality degradation at 30°C, with rapid mold growth and rancidity. In contrast, samples stored at 4°C maintained better sensory attributes, extending the shelf life to 30 days compared to 24 days at 30°C. The study highlights the critical role of temperature in preserving the quality and extending the shelf life of Sambal Goang, offering practical insights for producers to enhance product safety, reduce waste, and improve economic returns for chili pepper farmers and sambal producers. These findings contribute to the advancement of food preservation strategies, promoting the viability of traditional culinary products in modern markets.
Kualitas dan tingkat kesukaan konsumen terhadap virgin coconut oil (VCO) hasil dari metode penggaraman Satmalawati, Endah Mulat; Naisali, Hyldegardis; Tahun, Susana Kristina; Nahak, Delfrida Karlani
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.25388

Abstract

Coconut oil processing using traditional methods involving high temperatures can damage the oil's structure and quality, leading to rancidity and reduced nutritional value. To address this, alternative methods like salting are essential for producing high-quality Virgin Coconut Oil (VCO) that meets industry standards. This study aims to evaluate the effect of salt concentration and incubation time on the yield, water content, free fatty acids, and organoleptic properties of VCO. The research employed a Completely Randomized Design (CRD) with two factors: salt concentration (4 grams, 6 grams, and 8 grams) and incubation time (12, 24, and 36 hours). Statistical analysis using ANOVA at a 95 % significance level followed by post-hoc tests was conducted to assess the treatment differences. Results showed that a 6-gram salt concentration combined with a 12-hour incubation yielded the best results in terms of yield, water content, and overall quality. The water content ranged from 0.06 % to 0.14 %, adhering to the Indonesian National Standard (SNI 7381:2008), which limits water content to 0.2 %. Free fatty acids were also low, with an acid value ≤ 0.2 %, well within SNI limits. Organoleptic tests revealed that consumers preferred VCO made with 6 grams of salt and a 12-hour incubation. This formulation produced oil with a clear, attractive color, a fragrant aroma, and a pleasant coconut flavor. Overall, the salting method proved highly effective for producing premium VCO. Not only did the oil meet standard quality parameters, but it also had a longer shelf life, making it suitable for health and culinary uses. This study concludes that salting is a cost-effective, efficient method for producing high-quality VCO, offering a viable alternative to traditional high-temperature methods.
Peningkatan ketahanan rantai pasok AMDK pada level UMKM dengan pendekatan house of risk di CV. XYZ Widodo, Kuncoro Harto; Purwaditya, Anjar Kistia; Shafara, Rahmalia Destianti; Mutawally, Taqiyyah Haidar
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.28232

Abstract

The global Bottled Drinking Water (AMDK) industry, including in Indonesia, is projected to experience significant growth, with estimates exceeding 500 billion USD by 2030. In the Special Region of Yogyakarta (DIY), small and medium enterprises (SMEs), as a vital part of the local economy, have begun capitalizing on this opportunity. However, SMEs in the bottled drinking water sector face various risks, such as supply sustainability, product quality, timeliness of delivery, and fluctuations in consumer purchasing power. Addressing these risks requires effective supply chain risk management strategies. Therefore, this study aims to identify problems and develop supply chain risk management strategies using the House of Risk (HOR) method to enhance the operational resilience of SMEs. The analysis using House of Risk identified 12 risk events and 12 risk agents within bottled drinking water SMEs in the Special Region of Yogyakarta. The priority risk agent for immediate mitigation is A10, with an Agregate Risk Potential (ARPj) of 6030. To address this risk agent, the recommended priority preventive actrion is increasing the number of delivery fleets (PA2). This recommendation was made due to its impact to the bottled drinking water in small and medium enterprises level.
Effect of aromatic herbs and roasted coconut flesh on acceptability and perception of mixed porridge (bubur paddas) Nofiani, Risa; Ardiningsih, Puji; Perdana, Hendra; Alatin, Isam; Hasanah, Kutsiatul; Roeswandi, Irine Fajrin; Juniarti, Leni; Huda, Nurul
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22979

Abstract

Bubur pedas or bubor paddas (BP) is porridge from roasted rice granules (R) rich in vegetables with a specific aroma that probably contributed to producing the aroma were roasted coconut flesh granules (C ), fresh kesum (Polygonum minus Huds) leaves (K), fresh buas-buas (Premna cordifolia ROXB) leaves (B), and fresh young tumeric (Curcuma longa) leaves (T). This study aimed to find out the effect of aroma-contributing ingredients (B, C, K, and T) and their role in developing specific aromas based on sensory panelists' acceptability and perception. Each aromatic ingredient was prepared in four serial formulations, namely C, K, B, and T, and a sensory test was then conducted using a hedonic rating method with a 9-point hedonic scale by a panel of 100-200 semi-trained panelists. The data were analyzed using a hierarchical analytical process (AHP), principle component analysis (PCA) biplot, multidimensional scaling (MDS) with alternating least squares scaling (ALSCAL) model, and Spearman's correlation. The highest acceptability for each aromatic ingredient's formula was 25 g of the C formula, 16 g of the K formula, 12 g of the B formula, and 12 g of the T formula, respectively. Almost the best formula for each aromatic ingredient's formula showed no correlation or dissimilarity. Among the aromatic ingredients, K and T played a pivotal role in developing the aroma, but only K enhanced the savory. Therefore, K and T were considered compulsory ingredients in generating a unique characteristic for BP in the panellists's perception
The Effect of Germination Time on protein Digestibility and Antioxidant Activity of Red Sorghum Sprout Flour Wisaniyasa, Ni Wayan; Putra, Nengah Kencana; Nicole, Moreen Alesandrina
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27401

Abstract

Red sorghum is a cereal plant that can be utilized as a carbohydrates source with high content of protein and antioxidants activity, but it has anti- nutritional compounds such as tannins. The germination process can improve the physical and chemical properties of materials including protein digestibility and antioxidant activity. This research aims to determine the effects of germination time on physical and chemical properties of red sorghum sprouts flour and determine the ideal germination time to produce red sorghum sprout flour with the highest protein digestibility and antioxidant activity. This study used a Completely Randomized Design with five treatment levels of germination time: 0, 12, 24, 36, and 48 hours, each repeated three times. Parameters observed in this study included water content, protein content, tannin content, protein digestibility, antioxidant activity, and color analysis (L*, a*, b*). The data obtained were analyzed using variance analysis. The results of the research show that the germination time significantly affects protein digestibility, antioxidant activity, protein content, tannin content, and the color parameters lightness, redness, and yellowness of malted red sorghum flour, but does not affects its water content. The ideal germination time of red sorghum based on this research is 48 hours, which produce malted red sorghum flour that contains water content 7.67%, protein content 9,08%, tannin content 0.38%, protein digestibility 79.49%, antioxidant activity (IC50) 147.44 ppm, and color analysis (lightness 74.03, redness 1.60, yellowness 10.67)(yellowish white with a slight red hue).
Aplikasi edible coating pati garut (Maranta arundinacea) pada apel (Malus sylvestris) potong dengan penambahan jeruk nipis dan daun mint Junianto, Faizal; Widodo, Harto; Suhartatik, Nanik; Karyantina, Merkuria
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27761

Abstract

An edible coating is a thin layer of hydrocolloid materials such as polysaccharides, polypeptides, lipids, and composites. Apples are one of the fruits that often undergo minimal processing, such as slicing. Cut apples are susceptible to damage, which can lead to rapid browning, to slow this reaction, an edible coating can be applied. This study aimed to determine the quality of apple slices after being treated with an edible coating made from arrowroot starch with lime juice and mint leaf during storage. This study used a Completely Randomised Design with two factors: storage time (0, 2, 4, and 6 days) and the concentration of lime juice and mint leaf. The results showed that adding lime juice and mint leaf did not significantly affect water content, vitamin C, and weight loss of apple slices, while the longer the storage, the more damaged the sliced apples were. Weight loss, antioxidant activity, total phenols, vitamin C, and total aerobic bacteria decreased during storage. The treatment of adding 13% lime juice and 10% mint leaves was able to suppress the total number of bacteria to 5.77 log 10 CFU / g at a shelf life of 6 days. The treatment of adding mint leaves and lime extract was able to inhibit damage to sliced apples for 6 days of storage
Determination of optimum fermentation time through microscopic, sensory, and eating quality comparison of hyacinth beans, sword beans, and soybean tempeh Jacob, Alexander Michael; Gaby, Cecilia; Rachman, Hans; Sulistyo, Joko; Krisbianto, Oki
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27608

Abstract

Tempeh is a traditional Indonesian fermented food made from soybeans, which are rich in protein and essential nutrients. However, the increasing demand for soybeans, particularly in Indonesia, has led to a search for alternative legumes. This study aims to evaluate the potential of hyacinth beans (HB) and sword beans (SD) as alternative legumes for tempeh production in comparison to conventional soybean (SB) tempeh. The research was conducted in two phases. The first phase was determining the optimum fermentation duration for HB and SD tempeh compared to SB tempeh using sensory appearance, hardness, and microscopic observation. The second phase was to determine the eating quality of all tempeh, which were steamed and fried, by sensory evaluation supported by color and texture analyses. Protein content analysis was also conducted on raw and cooked tempeh. Results showed that optimal fermentation durations were determined as 36 hours for HB and SD and 48 hours for SB tempeh, which had optimum sensory appearance, hardness, and Rhizopus mycelial growth. SB tempeh was more favored in the second phase than HB and SD tempeh. The preference for SB tempeh compared to the other two was thought to be because the panelists were more familiar with the sensory characteristics of SB tempeh. Protein content was highest in fried SB tempeh (37.49%), significantly increasing due to moisture loss during frying. While the original tempeh made from SB remains the most favored, non-SB legumes, especially SD, also present viable alternatives for tempeh production. Consequently, non-SB tempeh has the potential to reduce dependence on soybeans and support food diversification.

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