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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.
Arjuna Subject : -
Articles 26 Documents
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Search results for , issue "Vol 19, No 4 (2025)" : 26 Documents clear
Kombinasi katalis FeSO4 dan H2O2 dalam penanganan air limbah agroindustri kopi menggunakan metode foto Fenton Novita, Elida; Sudirman, Nurfila Sari; Pradana, Hendra Andiananta; Afriliana, Asma; Harsono, Soni Sisbudi; Purnomo, Bambang Herry; Hartono, Tjahjo
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.v19i4.26362

Abstract

Wastewater production from the coffee agroindustry is generally brown. Melanoidin contents cause it and the high content of organic matter in coffee processing wastewater can impact water pollution. Turbid coffee processing wastewater can prevent sunlight from entering the water if it is channeled directly into water bodies without prior treatment. The research aims to improve the quality of coffee processing wastewater using the photo Fenton method, which combines catalyst reagents from H2O2 and FeSO4. The stages of the research consist of adjusting the pH of the process, combining H2O2 and FeSO4 dosages, irradiating using UV light, settling, and analyzing wastewater quality improvements with parameters i.e. Total Suspended Solid (TSS), turbidity, color, pH, and Chemicals Oxygen Demand (COD). The research results show that adding H2O2 and FeSO4 treatment in the Fenton photo can improve the quality of coffee processing wastewater. H2F1 treatment (H2O2 0.2 M and FeSO4 0.0015 M) is the best alternative for reducing TSS, turbidity, color, and COD parameters. The percentage reduction values for TSS, turbidity, color, and COD is sequentially 95.55; 98.40; 93.97; and 72.47 %. The combination of H2SO4 and FeSO4 catalysts can be used as an alternative tertiary method for coffee agro-industrial wastewater purification which is effective and efficient.
Analisis jejak karbon pada produksi ayam potong dengan pendekatan life cycle assessment Azmi, Silmi; Junervin, Junervin; Rambe, Syamsuwarni; Hakim, Muhammad Luqmanul; Alu, Amina Kurniasi
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.v19i4.28806

Abstract

Broiler chicken agroindustry has significant potential to produce carbon emissions from using resources, energy, and waste. Awareness of environmental sustainability encourages the industry to improve its production system to be more environmentally friendly. Before improving the production system, carbon emission analysis needs to be carried out in the production process to assess its impact. This study aimed to evaluate the impact of global warming throughout the life cycle of broiler chicken products through carbon footprint analysis using the Life Cycle Assessment (LCA) method. The data inventory consisted of inputs and outputs from three subsystems: feed production, broiler chicken production, and chicken meat production. The impact calculation used the CML-IA (Center of Environmental Science of Leiden University) baseline method on the SimaPro software. The results showed that 1 kg of frozen packaged carcass produced a carbon footprint of 4.35 kg CO2 eq. Feed production, especially soybean meal, bio waste, and electricity use, were the primary sources of emissions in the three subsystems. Improvement scenarios to reduce the carbon footprint included substituting soybean meal with local feed ingredients, processing biowaste into compost, and increasing energy efficiency in the cooling system
Prioritization of barriers to halal certification adoption for food SME: a study using Fuzzy Analytic Hierarchy Process Utama, Dana Marsetiya; Ramadhani, Taufik Akbar; Dewi, Shanty Kusuma
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.v19i4.26695

Abstract

Halal certification plays a crucial role in boosting Muslim consumer confidence and expanding both domestic and international market opportunities. However, small and medium enterprises (SMEs) often encounter significant challenges in obtaining this certification. This study explores the barriers faced by food SMEs in Malang Regency, Indonesia, in adopting halal certification and offers recommendations to address them. Using the fuzzy analytical hierarchy process (AHP) method, the study evaluates and ranks 20 identified barriers. The results show that the main obstacles are limited capital for certification registration, complicated registration process, and weak enforcement and compliance with the halal logo. This study emphasizes the importance of adopting halal certification for food SMEs to access the global market. The AHP approach proved effective in assessing the barriers hierarchically and systematically. Recommendations are provided to improve food SMEs' understanding of halal certification requirements to enhance product competitiveness in the international market.
Pendugaan umur simpan kerupuk amplang ikan nila dengan berbagai jenis kemasan menggunakan metode pendekatan kadar air kritis Wijayanti, Nur; Nadiya, Ienas; Novitasari, Dian; Ayuningtyas, Laksmi Putri; Wicaksono, Rumpoko
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.v19i4.26553

Abstract

Shelf life is an important thing to know and an indication of product safety. The shelf life of Poklahsar Bunda Madani’s tilapia fish amplang crackers is unknown. Determining the shelf life of tilapia fish amplang crakers using Accelerated Shelf Life Testing (ASLT) method with critical water content and several packages to determine the appropiate type of packaging. This study aims to 1) determine the shelf life of tilapia fish amplang crackers, 2) determine the effect of various types of packaging on the shelf life of tilapia fish amplang crackers using the estimation of critical moisture content, and 3) determine the best type of packaging that can maintain the shelf life of tilapia fish amplang crackers. The results of reseach estimated the shelf life of tilapia fish amplang crackers in polypropylene plastic packaging was 179 days (5 months), with metal plastic packaging it was 266 days (8 months), and with aluminium foil it was 322 days (10 months). Products packaged in packaging with low gas, light, and water vapor permeability make the product long lasting. Based on these results, aluminium foil has the lowest permeability and being the best packaging.
Pengukuran tingkat penerimaan konsumen pada zero waste store menggunakan pendekatan sustainable marketing Kristanti, Novita Erma; Hanun, Farah Tiara; Pratama, Bayu Arga Putra; Ainuri, Makhmudun; Suharno, Suharno
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.v19i4.29338

Abstract

Indonesia is second on the list of countries contributing the most plastic waste globally, after China. This condition occurs because of the high number of household demands for FMCG (fast-moving consumer goods) products, most of which are packaged using plastic. Society needs action to reduce plastic waste. Sustainable marketing is a socially and environmentally responsible marketing principle that meets the needs of today's consumers and businesses. Sustainable marketing also preserves and ensures that future generations can meet their needs. This approach aims to positively impact the environment in a sustainable marketing scheme in Indonesia. This research aims to measure consumer acceptance of zero-waste stores and prioritize optimal business activities based on sustainable marketing. Collecting respondent data used a mixed method and a purposive sampling method. Data collection uses questionnaires for consumers and in-depth interviews with related parties, namely, the government, academics, and business managers. Research data processing uses the CSI (customer satisfaction index) method to measure consumer acceptance. Data analysis was carried out based on sustainable marketing attributes. The object of this research is zero-waste shops in Yogyakarta, namely Peony Ecohouse and Vert Terre. The research results show that consumer acceptance falls into the criteria of satisfaction with zero-waste store activities. Zero-waste store activities with sustainable marketing based on customer-oriented marketing (C-OM) and customer-value marketing (C-VM) assessments show positive values, meaning that activities in zero-waste stores directly impact consumers. The recommended business activity priorities are promoting and strengthening information regarding environmentally friendly zero-waste stores through direct events and social media, maintaining product price stability, maintaining continuous product availability,  and providing quality products.
Karakteristik fisik dan daya terima biskuit dengan penambahan tepung porang dan tepung jagung sebagai pangan darurat Hapsari, Rahma Bayunita; Syahputri, Gusti Ananda; Uswama, Kania
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.v19i4.23729

Abstract

In an emergency such as a natural disaster, one type of special food is needed, namely Emergency Food Products (EFP). One of these ready-to-eat foods is biscuits. The purpose of this study was to determine the physical characteristics and acceptability of biscuits with the addition of porang flour and corn flour as emergency food. This study design used a Completely Randomized Design (CRD) using two factors, namely the porang flour and corn flour formulation factor and the pre-treatment temperature factor (-18oC and 4oC). The analysis used was texture analysis including crispiness and fracturability, color analysis and sensory analysis including taste, color, and aroma. The results showed that the porang flour and corn flour formulation factors had a significant effect on the physical characteristics in the form of crispiness, fracturability, color, and acceptability. While the pre-treatment temperature factor only had a significant effect on the hardness of the biscuits. So based on the characteristics above, the F2D1 sample with a ratio of 65 g porang flour: 50 g corn flour and a pre-treatment temperature of -18oC is the best sample and is suitable as emergency food.
Pengembangan minuman fungsional berbasis bubuk kakao lokal berkualitas tinggi dengan penambahan madu: analisis sifat fisik, kimia, dan umur simpan Risma, Risma; Kusnandar, Feri; Herawati, Dian; Adalina, Yelin
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.v19i4.27514

Abstract

This study aims to evaluate the effects of combining cocoa bean extract and honey in a functional beverage formulation, focusing on physical, chemical, and antioxidant properties. Cocoa beans used were of the Sulawesi 2 clone, sourced from Donggala, Palu, while honey was sourced from Sumbawa, East Nusa Tenggara. The research methods included analysis of total phenolics, flavonoids, catechin, epicatechin, theobromine, and caffeine content using HPLC, and antioxidant activity was assessed using the DPPH method. The functional beverage was formulated by mixing cocoa powder and honey in various doses, pasteurized at 75°C, and stored at 8-10°C. The addition of honey influenced the phenolic content and antioxidant effectiveness in formulations F1 and F2. Formulation F2 (10.17% cocoa powder, 8.47% honey, and 81.36% water) showed a total phenolic content of 9.36 mg GAE/g. Meanwhile, formulation F1 (10.34% cocoa powder, 6.90% honey, and 82.76% water) had a lower total phenolic content of 6.60 mg GAE/g. Although total phenolics and antioxidant activity decreased due to pasteurization and brewing, F2 (DPPH value of 0.30 mg TEAC/g) demonstrated higher antioxidant activity than F1 (DPPH value of 0.14 mg TEAC/g). Statistical analysis revealed significant differences in total phenolic content and pH between F1 and F2 (p 0.05). However, no significant differences were observed in antioxidant activity (p 0.05). Therefore, it is essential to consider processing methods to maintain the antioxidant activity of cocoa products derived from the Sulawesi 2 clone.
Karakteristik Fisikokimia dan Organolpetik Produk Chifon Cake Berbahan Dasar Tepung Sagu (Metroxylon sp.) Termodifikasi Wahyuni, Sri; Khaeruni, Andi; Elvira, Ilian; Dahlan, Andi; Fatahu, Fatahu; Usnul F, Maysya Sarwa
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.v19i4.22829

Abstract

The aim of this research was to determine the effect of using modified sago flour resulting from fermentation using lactic acid bacteria (BAL) UM 24, the heat moisture treatment (HMT) process and the combination of BAL UM 24 and HMT fermentation on the organoleptic and physicochemical characteristics of chiffon cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test) at the 95% confidence level (α=0.05). The results of the chiffon cake physical test research, the selected flour modification treatment can increase the kamba density and water absorption capacity of the chiffon cake, as well as reduce the specific volume of the chiffon cake. The selected treatment for the organoleptic test is the sago flour modification treatment with BAL UM 24 fermentation with a color preference score. , aroma, taste and texture of chiffon cake. respectively 4.15 (like), 4.20 (like), 4.13 (like), 4.10 (like). The physical characteristics of the selected treatment were a specific volume value of 21.68 (ml/g), a kamba density of 56.08 (g/ml) and a water absorption capacity of 1.27 (%). Proximate content with water content of 27.24 (% wb), ash content 1.33 (% db), protein content 13.39 (% db), fat content 17.16 (% db) and carbohydrates 28.24 (% db ).
Strategi pengadaan bahan baku agroindustri daun kelor berkelanjutan (studi kasus CV. Tri Utami Jaya di Mataram Provinsi Nusa Tenggara Barat) Agusfian, M.; Machfud, Machfud; Udin, Faqih
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.v19i4.27973

Abstract

CV. Tri Utami Jaya is an agricultural processing industry that utilizes moringa leaves in various product variants. The problem faced by CV. Tri Utami Jaya has a large capacity but idle capacity. Namely the production capacity that can be used by large companies are companies can use it. In reality, the capacity is not used (idle). In addition, I learned about the challenges faced by CV. Tri Utami Jaya with market potential, is in high demand while the need for raw materials is still fluctuating. The purpose of this study is to determine the need for accurate raw material procurement using the Auto Regressive Integrated Moving Average (ARIMA) model in order to obtain the most optimal prediction results, analyze internal and external factors that influence raw material procurement, and obtain a sustainable moringa leaf agroindustry raw material procurement strategy in terms of fulfillment and minimal risk. This research stage begins with a field study that will include interviews with moringa leaf agroindustry actors. The analysis method used is a combination of SWOT (Strengths, Weaknesses, Opportunities, Threats) and Analytical Hierarchy Process (AHP) techniques to obtain strategic priorities. The results of this study found two clusters, namely raw material fulfillment strategies and procurement risk reduction strategies. Furthermore, the first priority strategy alternative is to utilize the availability of large land in NTB (core plantations and partnerships), capital assistance for farmers, and government support in planting moringa by involving local workers, with a score of 0.3156. The second priority strategy is socialization to encourage farmers to replant moringa by ensuring higher profits from moringa leaf commodities with a score of 0.1979. The third priority strategy is to maximize the use of storage warehouses to accommodate and store raw materials in large quantities when availability is high, in order to face the threat of reduced availability of raw materials and weather uncertainty with a score of 0.1768.
Evaluasi daur hidup pisang cavendish di Kabupaten Bondowoso: analisis potensi pemanasan global dan alternatif perbaikan Novita, Elida; Oktavian, Ziqrul; Andriyani, Idah; Lestari, Ning Puji
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.v19i4.26530

Abstract

Cavendish bananas (Musa acuminata Cavendish) have been cultivated in Bondowoso Regency to meet local market demands. Cultivating Cavendish bananas contributes to the potential for emission from global warming (GWP) and environmental quality conditions. This research objective to determine the emission impact and improvement recommendation of Cavendish Bananas production in the Bondowoso Regency as an environmentally friendly product. This research used the Life Cycle Assessment (LCA), which has steps such as goals and scope determining, life cycle inventory, and life cycle impact assessment and interpretations. The results of this research show that in one cycle of Cavendish banana cultivation, total GWP emissions of 95,544 kgCO2eq are generated. This impact is derived from pesticides, chemical fertilizers, diesel fuel consumption, electricity consumption, solid waste, and liquid waste. To minimize these impacts, alternatives such as compost fertilizer, fermented animal feed, processed food from banana hearts, banana chips, wastewater treatment, and the use of solar panels for electricity are needed. If implemented, these alternatives can reduce total GWP emissions by 76% or 72.537 kgCO2eq compared to conventional cultivation.

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