cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. bangkalan,
Jawa timur
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 9 Documents
 1 
Search results for , issue "Vol 6, No 2 (2012)" : 9 Documents clear
ANALISIS JENIS DAN KONSENTRASI ENZIM TERHADAP DAYA SIMPAN VCO (VIRGIN COCONUT OIL) M FM Fuad
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1981

Abstract

Oil products susceptible to damage. Several causes of oil damages is water, light, heat, oxygen, metals, acids, alkalis, and enzymes. This study aimed to obtain information about effect of several types of enzymes, namely crude extract of papain enzyme (from papaya), bromelain enzyme (from pineapple) and zingibain enzyme (from ginger) to the yield and shelf life of the virgin coconut oil was produced. The design of experiments in this study were split plot design with two plots were 3 (three) levels of enzyme type as a main plot and 3 levels of enzyme concentration as a sub plot. Virgin coconut oil stored and tested % FFA content gradually to determine shelf life. Estimation of deterioration rate by using the Arrhenius equation. Shelf life determination based on % FFA of the virgin coconut oil. The results show that shelf life of VCOwith the shortest shelf life wasVCO produced by the papain enzyme, bromelain enzyme, and the longest wasVCO produced by zingibain enzyme, respectively.
ANALISIS ASPEK ERGONOMI PEKERJA BAGIAN SORTASI AKHIRPADA PENGOLAHAN KOPI ROBUSTA SECARA SEMI BASAH (Studi Kasus PT. J. A. Wattie Perkebunan Durjo Jember) Andrew Setiawan R; I B Suryaningrat; Isman Hadi Subhan
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1977

Abstract

The research objective  is evaluating the convenience of the sorting condition in terms of aspects concerning the use of anthropometry include the comfort of a chair, to evaluate the working environment (temperature and humidity of the room work as well as noise) and provide an alternative design of chairs and tables by the method of anthropometry. This research used 30 respondents who had been sampled. The research was limited to observations of temperature, humidity, noise and anthropometric include seat height, height shoulders, wide hips, knee height, popliteal height, buttock - popliteal, shoulder width, height and arm reach. The results showed that the temperature and humidity of the room was still not optimal noise intensity as well as some parts of the production of more than Limit Value. Subjective complaints occurred in almost all parts of the body of workers. Complaints caused by the design of chairs and tables that are less ergonomic and environmental conditions are less than optimal. The size of the table after redesigning the table height 80 cm, width 70 cm and length of the table table 195 cm while the size of a chair after redesigning the high chair (without backrest) 46 cm, 100 cm wide backrest and cushion length and 120 cm high backrest by 54 cm. Alternative solution given is to redesign the tables and chairs based on data antropomerti workers so as to create a means by which ergonomic and improvement of environmental conditions.
DESAIN KEMASAN MAKANAN TRADISIONAL MADURA DALAM RANGKA PENGEMBANGAN IKM Iffan Maflahah
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1982

Abstract

Packages are denoting an attributeof a product, it canbe informationmedia andaffect the image the brandofproduct. Designan attractiveproduct packagingwillbeidentity anddistinctive characteristics, that canbe used asthe consumer appeal. Productpackaging designof Unit Kecil dan Menengah (UKM) as produce traditional foodis verysimpleand less attractive. The purposeof this research isto designa Madura’s traditionalfood packaging to promote UKM. Madura’straditionalfoodpackaging designis usingthe samepackaging, the differences  onlydistinguishableon the outside ofthe packaging of products. The sharp model of packages arepaper bags andcardboardbox packaging. The image which put on the packages areusing Jembatan Suramadu as  iconsofMadura Island
PEMANFAATAN LIMBAH CANGKANG RAJUNGAN (PORTUNUS PELAGICUS) SEBAGAI PERISA MAKANAN ALAMI Sri Hastuti; Syamsul Arifin; Darimiyya Hidayati
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1978

Abstract

Crabshellwastefromcrabindustry cause enviromentalproblem. Someeffortswereneededtoovercometheproblem. Crabflavourwas a potentialproductwhich has createdusingcrabeggshell. Thisresearchaimedtochoosebestmethodeformakingcrabflavour and toknowtheinfluence of dextrinonitsquality. Theresearchwasdividedintotwostages (the process to make crabshell powder and crabshell flavour). Thepowderwascreatedbyusinghydrolysis and non-hydrolysis. Full randomizeddesignwaschoosenwheredextrin (1, 2, 3%) used as a single factor. According to the result, non-hydrolysis was choosen for making crab flavourer because it improved calcium content (26,82%) and aroma. Meanwhile, based on sensory evaluation, respondents clearly stated ”like” in aroma, taste, colours as well. Statistically, dextrin didn’t produce significant influence in moisture content, aroma, colour, and taste
PENGARUH VARIETAS TEBU, POTONGAN DAN PENUNDAAN GILING TERHADAP KUALITAS NIRA TEBU Aries Diyanto Kuspratomo; Burhan Burhan; Muhammad Fakhry
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1984

Abstract

Sugar is a product produced by sugar cane (Saccharum officinarum).  The quality of sugar is measured by analysing Nira Perahan Pertama (NPP) of sugar cane.  Nira’s quality is influenced by sugar’s variety, sugar’s cutting, and sugarmill delay time.  The goal of this study is to know the influence of cutting sugar’s variety and sugarmill delay time toward nira’s quality (%brix, %pol, pH, reduction sugar %brix, HK and NNPP).  This study used completely randomized factorial design (RAL).  Some independent variables used are: sugar’s variety (PSJT 941 and PS 881), cutting sugar (without cutting, 1/3 partand 1/5 part), and sugarmill delay time (day 0/freshandday 3).  While dependent variable used in this study was nira’s quality: %brix, %pol, pH, reduction sugar %brix, HK and NNPP.  Data analysed by using 3 ways analysis of variance.  Comparation test was done using 5% significance level.  The study showed that the best variety was PS 881, 1/5 part cutting sugar was not influential significantly toward nira’s quality; sugarmill delay time in 3 days caused nira’s quality go down (shown by raise of %brix, decrease of pH, raise of reduction sugar %brix, and decrease of HK).
PENGEMBANGAN SISTEM EVALUASI DESAIN PRODUK BERBASIS ROTAN DENGAN PENDEKATAN REKAYASA KANSEI DAN ASSOCIATION RULES SYSTEM Vonny Setiaries Johan; Sapta Rahardja; E Gumbira Said; Taufik Djatna
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1979

Abstract

In product development, it is very important for manufacturers to find out what the customer wants from the product. On the other hand, manufacturers do not know clearly about what the customer wants from the product. This study proposes an evaluation method of product design using Kansei engineering methods and association rules approach. Using rattan dining chair as the object, the chair design divided into five elements, which are backrest, seat, armrest, base and woven. In this study, Kansei words from customers such as beautiful, unique, innovative, comfortable, natural, modern, sturdy and simple can be translated in to element design.   Using the support and confidence values, if-then rules can be used as the basis for the assessment of rattan dining chairs
PENGOLAHAN LIMBAH CAIR PERIKANAN MENGGUNAKAN KONSORSIUMMIKROBA INDIGENOUS PROTEOLITIK DAN LIPOLITIK Devi Ambarwaty Oktavia; Djumali Mangunwidjaja; Singgih Wibowo; Titi Candra Sunarti; Mulyorini Rahayuningsih
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1975

Abstract

Fish processing industries produce liquid waste at different capacity in every level from production line. Because of less attention and knowledge, wastes become worse. The aim of this study was to discover potential microbial consortium that can degrade protein and fat of liquid waste from fish production processing. The consortiums formula were chosen from bacteria that  have the highest specific growth. Formulation A which degraded soluble protein than others. Formulation of B which degraded fat than others. All formulation had pH in range are 6 - 9. Liquid waste which outoclaved had degraded protein, soluble protein and pH parameters
SIKAP MURID DAN PENJUAL MAKANAN JAJANANTENTANG HIGIENE DAN SANITASI MAKANAN DI SEKOLAH DASAR NEGERI KELURAHAN RONGTENGAH KECAMATAN SAMPANG Sisca Yanuar Ningtyas; Cahyo Indarto; Banun Diyah Probowati
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1980

Abstract

Snack foodsplays a fairlyimportant role inprovidingenergyandnutritionalintakefor childrenof school age. Contributionsto theconsumption ofsnackfoodsof school ageaccounted for5.5% and4.2% proteinenergy. Snackfoodsin addition to havingthese advantages, hawkerfoodwasstillrisk to healthbecausetreatmentis oftennotpossiblehygienicsnackfoodcontaminatedbytoxicmicrobes. The purposeofthis studywas to determine theattitudesof studentsandsnackfood vendorsonhygieneandsanitationin the. This type of researchbeinga descriptivestudy sitesat theRongtengah Elementary School, Sampang District. The populationin this study wereelementary school studentsgrades 4, 5and6 dengansample size77 childrenof elementary school students and thenumber of samplesnack food  vendorstotaling10 people. Survey results revealedthat theattitudesof elementary school studentsabouthygieneandsanitationindividuals includedineither categoryat71.43%, while theattitude ofsnackfood vendorsonfoodhygieneandsanitation, including the category of beingas much as 80%.
IDENTIFIKASI PERSYARATAN PELANGGAN TERHADAP PRODUK TAHU Millatul Ulya
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1976

Abstract

Tofuindustriesmust producea qualified tofuthat can meetcustomersatisfactionto surviveintoday's businesscompetition. Therefore, itshould be identifiedof customer requirementsand the level ofpriorityfortofuproducts, so thattofu industriescan producetofuin line withcustomer expectations. This study aimed toidentify thecustomer requirements to the tofu productanddetermineprioritiesof customerrequirements. Results showed that8 (eight) requirements of customersintofuproductsthattaste,smell, texture, color, nutritional content, product safety, shelf life, and price. The most important attributewas3 thatsmell, textureand product safety. Whilethe otherfive attributes'important' to be filledtofuproducers. The results ofthis research canbe continuedtodeveloptechnicalresponsesfortofuindustriestomeetcustomersatisfaction

Page 1 of 1 | Total Record : 9

 1 

Filter by Year

2012 2012


Reset
Filter By Issues
All Issue Vol 19, No 4 (2025) Vol 19, No 3 (2025) Vol 19, No 2 (2025) Vol 19, No 1 (2025) Vol 18, No 4 (2024) Vol 18, No 3 (2024) Vol 18, No 2 (2024) Vol 18, No 1 (2024) Vol 17, No 4 (2023) Vol 17, No 3 (2023) Vol 17, No 2 (2023) Vol 17, No 1 (2023) Vol 16, No 4 (2022) Vol 16, No 3 (2022) Vol 16, No 2 (2022) Vol 16, No 1 (2022) Vol 15, No 4 (2021) Vol 15, No 3 (2021) Vol 15, No 2 (2021) Vol 15, No 1 (2021) Vol 14, No 2 (2020) Vol 14, No 1 (2020) Vol 13, No 2 (2019) Vol 13, No 1 (2019) Vol 12, No 2 (2018) Vol 12, No 1 (2018) Vol 11, No 2 (2017) Vol 11, No 1 (2017) Vol 10, No 2 (2016) Vol 10, No 1 (2016) Vol 9, No 2 (2015) Vol 9, No 1 (2015) Vol 8, No 2 (2014) Vol 8, No 1 (2014) Vol 7, No 2: Maret (2013) Vol 7, No 2 (2013) Vol 7, No 1 (2013) Vol 6, No 2 (2012) Vol 6, No 1 (2012) Vol 5, No 2 (2011) Vol 5, No 1 (2011) Vol 4, No 2 (2010) Vol 4, No 1 (2010) More Issue