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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 6 Documents
 1 
Search results for , issue "Vol 7, No 2 (2013)" : 6 Documents clear
KARAKTERISTIK JAMUR TIRAM (Pleurotus ostreatus) SELAMA PENYIMPANAN DALAM KEMASAN PLASTIK POLYPROPILEN (PP) Dwi Putra Arianto; Supriyanto Supriyanto; Laila Khamsatul Muharrani
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2052

Abstract

Jamur tiram memiliki umur simpan yang pendek atau cepat mengalami kerusakan.Hal ini menjadi permasalahan pada penyediaan jamur tiram segar dengan kondisi yang masih bagus. Pengemasan adalah salah satu cara yang banyak digunakan di kalangan masyarakat dalam menjaga mutu kesegaran dan umur simpan produk makanan. Tujuan dari penelitian ini adalah menentukan metode pengemasan yang paling efektif dalam memperpanjang umur simpan dan mempertahankan kualitas jamur tiram. Perlakuan terdiri dari jamur tiram segar dengan kemasan polipropilen dan polipropile berperforasi dengan diameter pervorasi 0,24 mm dengan jarak perforasi 1 cm. Karakteristik yang diamati yaitu laju respirasi, susut bobot, dan sensoris meliputi tekstur, kenampakan, dan aroma jamur tiram. Hasil penelitian menunjukan bahwa metode pengemasan pada jamur tiram berpengaruh nyata terhadap laju respirasi. Jamur tiram kontrol memiliki laju respirasi paling tinggi pada hari ke 2 dengan titik optimum 741.933 CO2/mg/jam dan susut bobot 29,2551% dibandingkan jamur tiram yang dikemas plastik PP berperforasi maupun tanpa perforasi dengan titik optimum masing-masing 723,06 CO2/mg/jam dan 736,800 CO2/mg/jam dengan susut bobot masing-masing 1,7924% dan 2,0521%. Jamur tiram yang dikemas plastik PP tanpa perforasi cukup efektif mempertahankan kekenyalan tekstur dan warna jamur yang masih terlihat segar selama 2 hari penyimpananakan tetapi memilki aroma yang asam.
EVALUASI SANITATION STANDARD OPERATING PROCEDURES KERUPUKAMPLANG DI UD SARINA KECAMATAN KALIANGET KABUPATEN SUMENEP Ach Triharjono; Banun Diyah Probowati; Muhammad Fakhry
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2053

Abstract

Industri pangan untuk menghasilkan produk yang memenuhi standar keamanan pangan. Standar tersebut dapat dipenuhi dengan menerapkan 8 aspek kunci Sanitation Standard Operating Prosedures (SSOP). Tujuan dari penelitian ini adalah untuk memperoleh hasil penerapan 8 aspek kunci Sanitation Standard Operating Procedures (SSOP) dan mengevaluasi penerapan Sanitation Standard Operating Procedures (SSOP) Di UD Sarina Kecamatan Kalianget Kabupaten Sumenep. Jenis penelitian ini bersifat deskriptif dengan lokasi penelitian di UD Sarina Kecamatan Kalianget Kabupaten Sumenep. Hasil penelitian diketahui bahwa penerapan 8 aspek kunci Sanitation Standard Operating Procedures (SSOP) di UD Sarina sudah terlaksana tapi terdapat 3 tahapan kunci yang belum terlaksana dengan baik yaitu pencegahan kontaminasi silang, pengawasan kondisi kesehatan personil dan menghilangkan hama dari unit pengolahan. Hal yang perlu ditingkatkan terkait dengan penerapan SSOP di UD Sarina yaitu masih perlu adanya manual prosedur untuk berbagai pelaksanaan sanitasi yang dilakukan oleh UD Sarina ini
KARAKTERISTIK MANISAN NANGKA KERING DENGAN PERENDAMANGULA BERTINGKAT Imron sohibulloh; Darimiyya hidayati; Burhan Burhan
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2054

Abstract

Characteristics by soaking dried candied jackfruit sugar rise. This study examines the rise of sugar immersion or not the characteristics of candied dried jackfruit. Research purposes to determine the concentration of sugar solution and the optimal level of immersion in the manufacture of sugar candied dried jackfruit. The design of the experiment used Completely Randomized Design with two factors: first giving the concentration of sugar solution 3 levels ie 30%, 40% and 50%. The second factor is the level of immersion that for a second soaking soaked in a solution with a higher sugar concentration is 40%, 50% and 60%. Observed variables are organoleptic test, water content, sugar content, sucrose content, and texture analysis. Data were analyzed using ANOVA (Analysis of Variance) Univariate followed by Duncan's test. Research and the level of sugar concentration and immersion significantly affect the color and moisture content. Texture analysis candied dried jackfruit only generate values of hardness and resilience. Highest hardness value sebesar6 candied dried jackfruit, 0120x10 3 on treatment B1A3 (1 time soaking in the sugar concentration of 50%), and the lowest at 5.8347x10 3 treatment B2A1 (2 times soaking in sugar concentration of 40%). Resilience highest value of 0.840 candied dried jackfruit obtained treatment B2A3 (2 times soaking in sugar concentration 60%) and the lowest in treatment B1A3 0.511 (1 time soaking in sugar concentration 50%). Characteristics best candied jackfruit contained on B2A2 treatment (soaking 2 times the sugar concentration of 50%.). B2A2 treatment has karkateristik 17.64% moisture content, sugar content mg/100ml 4.987, 34.0481% yield, hardness 5.9900 x10 3 Ng, resilience 0.540, and the value of a sense of (7.17), aroma (5.27), color (4.73), texture (4.9), and overall preference (4,47).
PERANCANGAN SISTEM INFORMASI PENJUALAN BERBASISWEB DI PT. GARAM (PERSERO) Ach Supriyanto; Burhan Burhan; Millatul Ulya
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2055

Abstract

Sistem penjualan di PT Garam (Persero) saat ini masih manual, dimana penyampaian informasi produk kepada konsumen tidak dapat diakses langsung. Sehingga sistem penjualan berbasis web (E-commerce) diperlukan. Sistem dirancang menurut langkah-langkah berikut (1) Entity Relationship Diagram (ERD), (2) kamus data, (3) perancangan basis data, dan (4) pengujian software. Adapun software yang digunakan adalah MySQL, PHP (Hypertext preprocessor), Macromedia Dreamweaver MX. Penelitian menghasilkan perancangan sistem informasi penjualan garam berbasis web lebih efektif karena dalam implementasinya memberi kemudahan kepada konsumen dalam informasi produk PT. Garam (Persero). Perancangan sistem informasi penjualan garam berbasis web ini, juga memberi kemudahan konsumen dalam bertransaksi, serta efisien berdasarkan simulasi awal yang dilakukan, dimana waktu transaksi hanya 10-15 menit, dengan mengakses web penjualan PT.Garam (Persero) tanpa harus mengeluarkan biaya dan tenaga seperti bertransaksi manual.
PERANCANGAN ULANG TATA LETAK FASILITAS PRODUKSI PABRIK TAHU SRIKANDI JUNOK BANGKALAN Muh Faishol; Sri Hastuti; Millatul Ulya
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2051

Abstract

Industrial problems not only in how much investment should be planted, production and marketing procedures but requires planning production facilities covering the location of facilities planning and design of facilities. Facility design is important to get the best layout in the transport of materials so that the production process takes place quickly. This study aimed to redesign the layout of factory production facilities from the Srikandi’s Tofu industry at the district of Bangkalan to be more effective. This design based on the connectivity of production process flow and the distance of material removal. The method used in this study is Blocplan method. Best layout results using Blocplan produce 1.00 layout score and 5-6 distance proximity to the exchange boiler room and the room soaking
KAJIAN POTENSI USAHA PEMBUATAN TERASI UDANG STUDI KASUSDESA BANTELAN, KECAMATAN BATU PUTIH, KABUPATEN SUMENEP Iffan Maflahah
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2056

Abstract

Bantelan is one of coastal village in the Batu Putih , Sumenep, known as shrimp paste where made. More than 50 families (head of household ) has a side business for shrimp paste made. Based on this fact, indicating in Bantelan has a potential area for the development of shrimp paste made. Purposes these research were : 1) determine the potential of making shrimp paste in Bantelan; 2) assessing manufacturing process and marketing distribution; 3) assessing the potential of shrimp paste development. Research methodology is observation and interviews with shrimp paste makers in Bantelan. Results showed : 1) Bantelan has the potential to be business processing shrimp paste; 2) shrimp paste processing still using simple technology; 3) product quality need improvements as technology, capital, marketing and quality for the development of business scale.

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