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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 8 Documents
 1 
Search results for , issue "Vol 7, No 1 (2013)" : 8 Documents clear
PENGARUH SUHU RUANG PENYIMPANAN TERHADAP KUALITAS SUSU BUBUK Nelis Immaningsih
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2043

Abstract

Milk powder is a perishable product that undergoes changes in quality rapidly overtime. This paper studied the effect of temperature on quality of milk powder during storage.Milk powder was stored at 25 and 40ºC, and with or without contact to oxygen by perforatingthe package. Oxygen content, peroxide numbers, wettability, lumps, colour and flecks of milkpowder were examined. Results showed that storage of milk with perforated package at 40ºCresulted in 200 times increase in oxygen content, while that in milk with unperforated packageonly showed 18 times increase in oxygen content. Milk with perforated packaged stored at 25ºChad 34 times increase in oxygen content, while that of milk in unbroken package was only 5times increase. Wettability was increased during storage, but there was no considerabledifference between that in milk broken and unbroken package. At 40°C, wettability of milk wasincreased by 3.4 times in broken package, and 3.11 times in unbroken package. Whilst, at 25ºC,wettability of milk powder was increased by 1.5 times in broken package, but only 0.2 times inunbroken package. There was no significant (P0.05) change in peroxide number over time,and consequently, there was no effect on milk with or without access to atmospheric oxygen.However, highest peroxide numbers was detected in milk kept in broken package at 40ºC. Therewas no detectable change in lumps, colour, and fleck in all treatments.
PRODUKSI MANISAN RAMBUTAN KERING DENGANVARIASI KONSENTRASI LARUTAN KAPUR DAN KARAKTERISTIK PENGERINGAN Sri Hastuti; Yuli Dwi Kurnianti; Muhammad Fakhry
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2048

Abstract

Rambutan susceptible to damage due to respiration and transpiration processes thatcause huge losses to farmers and traders , even the price of rambutan to be low due to the highproduction and efficient distribution of marketing . One alternative to reduce the level ofdamage to the fruit rambutan is to make candied dried rambutan . The purpose of this study wasto determine the effect of drying characteristics and concentration of lime solution to the watercontent , texture and vitamin C in the making candied dried rambutan . The method used RAK (completely randomized design ) with factorial . The results of this study indicate that the use oflime solution concentrations result in increased water content but had no effect on the levels ofvitamin C , hardness and resilience . While the differences in drying characteristics and theirinteraction did not affect the increase in water content , vitamin C content, hardness andresilience.
POLA PERTUMBUHAN RAGI TAPE PADA FERMENTASI KULIT SINGKONG Darimiyya hidayati; Darratul Ba’ido; Sri Hastuti
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2044

Abstract

Cassava peel is plenty agriculture residu because many food product use cassava asraw material, especially in Madura. The use of cassava peel is limited because of high cynideacid, low glucose, and low protein. The result of the first experiment shows that ragi tape is thethe most suitable ragi for fermentation cassava peel. The objective of this research is todetermine optimum fermentation time for cassave peel using ragi tape. The experiment havedone in laboratorium TIP UTM. Cassava peel fermented using 5% ragi tape until 9 days.Parameter of this experiment ar HCN content, protein, pH, and growth of ragi. The resultshows that optimum fermentation time is 6 days
IDENTIFIKASI FAKTOR-FAKTOR PENYEBAB PENYIMPANGAN MUTU PRODUK IKAN TERI NASI (STUDI KASUS DI PT. KELOLA MINA LAUT UNIT SUMENEP) Askur Rahman
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2049

Abstract

Quality control is a process to regulate the quality of the product and compare it withcertain standards and perform an action if there are irregularities or omissions. Irregularitiesor negligence caused by a number of factors that need to be traced further. Therefore the aim ofthis research is to identify the cause of deviation factors product quality. Identification offactors cause deviations of quality on this research method using fishbone diagrams. The resultsshowed that factors that influence directly on the fish is not intact, the color of the fish is notappropriate and inappropriate types of fish on the end product is the raw material, human orworkers, methods of work and the environment. Factors that affect the size of the fish is notappropriate is the raw material, human or workers, working methods, machines or equipmentand the environment.
PENGARUH KETERSEDIAAN OKSIGEN PADA PRODUKSI EPIGLUKAN OLEH Epicoccum nigrum MENGGUNAKAN MEDIA MOLASES Miftahul Choiron; Jayus Jayus; Sony Suwasono
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2045

Abstract

The compound β-glucan is a polymer of glucose, which is polymerized through betaglycoside bond. The compound β-glucan has anti-tumor benefits, reducing the risk of heartdisease, lowering cholesterol and so forth. The compound β-glucan can be produced by thefungus in ukstraseluler. One of the molds that can produce compounds in the extracellular β-glucan is Epicoccum nigrum, often called epiglucan. The purpose of this study was to determinethe effect of aeration and oxygenation to the production epiglukan by Epicoccum nigrum inmolasses media. This research was conducted using descriptive method with 3 under controlledconditions : anaerobic, aeration and oxygenation in the Stired Continuous Tank Reactor (batchculture). The parameters observed were the biomass (g / L), epiglucan (g/L), reducing sugarcontent (%) and pellet diameter are formed. Biomass and highest epiglikan obtained inoxygenated conditions which amounted to 7.074 g / L and 2.01 g / L. The resulting biomasspellet-shaped with the largest diameter occurs in conditions of oxygenation that is 0.37 mm.residual reducing sugar at the end of fermentation the greatest there is in the anaerobiccondition is 1.529%
PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN Sitti Rosipah; Burhan Burhan; Umi Purwandari
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2050

Abstract

Preference of food product is influenced by personal characteristics (age, sex,education, income, and nutrient knowledge), food characteristics (taste, shape, and texture) andalso surroundings characteristics (job, number of family, mobility, and season). Pancake hassome attributes such as texture, colour, taste, and aroma. These attributes will influenceconsumer likes. The aims of this research are to determine the attributes of consumerpreference appraisal and to know the order of consumer preference toward pancake made ofbreadfruit flour. The method used in this research is conjoint analysis. Attributes and theirlevel is determined by asking for some respondents (questionaire) to collect data of consumerpreference of this product. The results (measured by utility value) of this research are: texture(rather soft) 0,029; colour (golden yellow) 0,112; taste (sweet) 0,021; and aroma (usual) 0,566.The priority of consumer’s decision making toward pancake made of breadfruit are: aroma(49,745%), texture (19,925%), colour (19,628%), and taste (10,702%).
REKAYASA BIOPROSES PRODUKSI BIOETANOL DARI UBI KAYU DENGAN TEKNIK KO-KULTUR RAGI TAPE DAN SACCHAROMYCES CEREVISIAE IWayan Arnata; A A M Dewi Anggreni
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2046

Abstract

The purpose of this study is to get an alternative bioprocess technology of bioethanolproduction from cassava using the technique of co-cultured “tape” yeast and Saccharomycescerevisiae. The study was designed with a completely randomized design experiment using 7level of co-culture techniques. All treatment was repeated 2 times. The parameters measuredwere the final pH, percentage of substrate consumption, ethanol concentration and fermentationefficiency. Using coculture technique in the process of fermentation to producebioethanol gives better results than the use of a single culture or pure culture of “tape”yeast and S. cerevisiae. Coculture technique that gives the best results is the treatmentof fermentation process by giving the “tape” yeast to the first day and followed bygiving culture S. cerevisiae for the next two days. This treatment has a final pH 4:05,the percentage substrate or glucose consumption of 82.92%, the concentration ethanolof 11.0% (w/v) and the fermentation efficiency of 52.94%.
PERANCANGAAN TOOLS PENGUKURAN KINERJA PERUSAHAAN DAN KARYAWAN DENGAN MENGGUNAKAN OBJECTIVE MATRIX Winda Amilia
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2047

Abstract

Performance measurement is a management tool to improve the decisionmaking quality for organizational performance improvement. Performance managementis about how to manage activities within an organization to achieve its goals. Theperformance measurement design requires performance indicators formed from thedimensions of satisfaction and employee contributions to the company. By using thedimensions of employee satisfaction structured business goals to be achieved throughthe fulfillment of employee satisfaction firm. Business objectives is the basis for buildKey Performance Indicators in this measurement design. Based on the results of theKPIs identification, there are 12 KPIs to measure corporate performance to theemployee. The results shown on OMAX that 4 KPIs on the highest target, and 8 KPIs are stillunder target. Measurement results compiled in Objective Matrix (OMAX) to determinethe level / achievement level performance indicators set targets.

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