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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 8 Documents
 1 
Search results for , issue "Vol 9, No 1 (2015)" : 8 Documents clear
MODEL PENGADAAN BAHAN BAKU KURMA SALAK MENGGUNAKAN TEKNIK LOT for LOT Imam Gazali; Moh Fuad FM; Banun Diyah Probowati
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2123

Abstract

The raw material is absolutely a need for a company to smooth production process. Procurement of raw materials is a major factor in the production process activities. One measure of the performance of control of raw material procurement is to minimize the cost. This study was conducted to determine and specify in providing a more economical raw materials between methods of this industry and Lot for Lot Technical of Material Requirement Planning. Calculation of the total cost of raw material requirement by considering the cost of purchase and cost of ordering. The data used to calculate the total cost of procurement of products obtained from the data demand of snake fruits are translated based on the structure of the product to determine the need for raw materials. Material Requirement Planning Methods with Lot for Lot technical generate total procurement costs are lower than the method of this industry. The total cost of procurement by the method of the company amounted to Rp 5,396,000.00 and Rp 5,331,600.00 of lot for lot. The savings that can be generated by lot for lot is Rp.160.400 or 2.97%. Based on the results of the calculations are more economical method to be applied in industry with Lot for Lot.
PENGARUH PENGGUNAAN DAUN JAMBU BIJI DAN LARUTAN KAPUR TERHADAP KUALITAS NIRA SIWALAN Kurrotul Hasanah; Askur Rahman; Darimiyya Hidayati
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2119

Abstract

Nira siwalan mudah mengalami kerusakan yang umumnya ditandai dengan rasanyayang asam, berbuih dan berlendir karena aktivitas mikroba yang memfermentasi gula padanira.Penggunaan pengawet alami dapat mencegah kerusakan nira.Tujuan penelitian ini untukmengetahui pengaruh penggunaan daun jambu biji dan larutan kapur terhadap kualitas nirasiwalan selama penyimpanan 9 jam. Parameter penelitian meliputi pH, total padatan terlarut,total asam tertitrasi turbiditas serta pengujian sensoris meliputi aroma, kejernihan dan rasanira siwalan. Penelitian ini menggunakan Rancangan Split Plot (Petak Terbagi). Faktor petakutama adalah konsentrasi daun jambu biji segar yang terdiri dari 6% (J1), 10% (J2) dan 14%(J3), sedangkan penambahan larutan kapur 0,5 ml dengan konsentrasi larutan kapur 1% (K1),2% (K2) dan 3% (K3) merupakan faktor anak petak dengan melakukan pengulangan sebanyak3 kali. Hasil penelitian menunjukkan bahwa penggunaan daun jambu biji berpengaruhterhadap nilai pH, total asam tertitrasi, turbiditas, aroma dan kejernihan nira siwalan selamapenyimpanan 9 jam, namun tidak berpengaruh terhadap nilai total padatan terlarut dan rasanira siwalan. Penggunaan larutan kapur hanya berpengaruh terhadap nilai rasa nira siwalan,namun tidak berpengaruh terhadap nilai pH, total padatan terlarut, total asam tertitrasi,turbiditas, aroma dan kejernihan nira siwalan. Sedangkan interaksi keduanya berpengaruhterhadap nilai pH, total padatan terlarut, total asam tertitrasi, namun tidak berpengaruhterhadap nilai turbiditas, aroma, kejernihan dan rasa nira siwalan selama penyimpanan 9 jam.
RANCANG BANGUN SISTEM INFORMASI POTENSI AGROINDUSTRI BERBASIS SINGKONG DI KABUPATEN JEMBER Yuli Wibowo; Bambang Herry Purnomo; Elvina Putri Wicaksono
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2124

Abstract

Jember Regency is one of the regency in East Java Province that has some potential comodity in agriculture sector, one of them is cassava. Cassava-based agroindustry in Jember Regency have a large ammount and spread in several sub district. Statistical data about the agroindustry potency include ammount, type, distribution and information overall not yet processed become the holistic and comprehensive information, still packed in textual and until now the attractive, informative, accessible and renewed information system which supply the information about the cassava-based agroindustry in Jember Regency is not available. The purpose of this study is to design information system for identification of cassava-based agroindustry. This study give an information system that will supply the information about cassava-based agroindustry in Jember Regency, include agroindustry profile, raw materials profile and the other information related to agroindustry in the form of graphic that more attractive, informative, accessable and give facilities for related parties in doing information renewed by quickly and properly so cassava-based agroindustry in Jember district can be developed.
PENERAPAN METODE ANP (ANALYTIC NETWORK PROCESS) DALAM RANGKA SELEKSI PEMASOK DAUN TEMBAKAU NA – OOGST DI KOPERASI AGROBISNIS TARUTAMA NUSANTARA – JEMBER Fatimatuz Zahra; Bambang Herry Purnomo; Nita Kuswardhani
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2120

Abstract

Supplier is one the most important and inflluence thing in suplly chain of a companyexistency. Supplier selection has a big role in decision making for getting supplier inimprovement of company’s competitive. Tarutama Nusantara Agrobusiness Cooperative (KopaTTN) is one of the Indonesian company exporting tobacco leaves of Na-Oogst Besuki toEuropean countries. Kopa TTN has Madani Agro Sejahtera (MAS) as a branch company thatfocuse on tobacco Na-Oogst trading. For this reason, MAS should be always increasing itscompetitive by supplier selection. The aim of this research were to get criteria and sub-criteriathat mostly concerned in supplier selection of tobacco leaves and also to get the prior oftobacco leaves supplier by using Analytic Network Process (ANP) methode.. Result showed thatthe prior sub-criteria was physical appearance of material quality criteria.Abdul Wahabmemiliki prioritas tertinggi di antara pemasok lainnya dengan nilai 0,059782; kemudianberturut-turut prioritas tertinggi hingga terendah adalah H. Busyono dengan nilai 0,045026,Henu dengan nilai 0,044384, Miseri dengan nilai 0,034880, Topik dengan nilai 0,010456 danterakhir adalah H. Aminullah dengan nilai 0,003231.
PERENCANAAN PRODUKSI KERUPUK PULI DENGAN METODE PROGRAM DINAMIK DI UD RIZKY JEMBER Bambang Herry Purnomo; Yuli Wibowo; Kiswatul Maulidiah
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2125

Abstract

Production planning is an area that is very important in making the decision of the level of startegis company, Especially in manufacturing companies.The production has an important role in the production of processing facilities, because it includes equipment, resources and labor for some operations. Production planning done aims to give a decision based on resources owned companies in the meet demand for products produced. UD Rizky is industry of cracker which is in kabupaten jember. Production planning conducted by UD Rizky is not optimal, So as to cause a mismatch between demand market with the amount of supplies, and the production. The purpose of this research is to produce production planning cracker optimal production includes the number and the amount of supplies in the period october 2014 until september 2015. The methodology that was used as solution optimal for determining the amount of the production and the number of supplies cracker is a method of dynamic programming with the function of the objective of minimizing the cost of production during the period a year. The results of research indicates that production planning using dynamic programming can minimize the amount of supplies worth 1,200 kg and the production of 11,993 kg. Besides, production planning using methods dynamic programming at UD Rizky jember may lower production costs amounting to 32,51 % from Rp 334.327.982 to Rp 225.630.659.
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN Ahmad Nafi'; Nurud Diniyah; Febriani Tri Hastuti
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2121

Abstract

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acidsbalanced. Lima bean was pontentially used as a food ingredient on food manufacturing. Inorder to enhance its properties, the bean flour wasmodified by spontaneous fermentation. Theaim of this research was to obtaine the appropriate fermentation pH and time on theproduction of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 incombination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour wasthen determined its moisture, ash, fat and soluble protein content. viscosity, bulk density,lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity andstability index, emulsifing activity and stability index. The research results showed that the besttreatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19 ± 2.18 % fat content, 33.74 ± 1.20% soluble protein content, 16 ± 0.00 mPas, hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88± 0.00 g/ml bulk density, 91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC),189.49 ± 9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52 ±1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ± 0.01 hour emulsionstability. Based on those properties, the modified lima bean flour showeh high potency on manyfood application.
PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR Sri Hastuti; Sinar Suryawati; Iffan Maflahah
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2126

Abstract

Innovation chicken nuggets with fortification Moringa leaves can be expected as a source of protein as well as of other nutritional components needed by the body. Sensory testing nugget products have been set by the National Standardization Agency (BSN) is SNI No. 2346: 2011. The purpose of this study was to determine sensory and preference of chicken nuggets with fresh Moringa leaves and moringa leaf powder 2% fortification. The results showed that the sensory testing of the appearance, smell, taste and texture nuggets still appropriate ISO standard that is above 7. While testing of the texture, taste, color and odor generating value from moderate like to like.
ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI FERMENTASI ALAMI BIJI KAKAO SEBAGAI KANDIDAT AGEN ANTIKAPANG Nurul Isnaini Fitriyana; Sony Suwasono; Joni Kusnadi
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2122

Abstract

This research have focused on isolation and identification of lactic acidbacteria (LAB) with potential antifungal which candidate as biopreservativemicroorganisms. LAB produce bioactive compound with antifungal activity. Thus, of atotal of 69 lactic acid bacteria isolated and 39 isolates further tested its antifungalactivity. Indigenous moulds that will be tested for antifungal activity of LAB wereobtained from unfermented cocoa beans. There were black mould (allegedly Aspergillusniger), green mould (allegedly Aspergillus fumigatus) and grayish white mold (allegedly Mucorspp.). Thus, 18 isolates of LAB that could inhibit all of three types of fungi further identified in aphenotype, 3 isolates of LAB with highest antifungal activity in identification with API 50 CHLmethod and identified as Lactobacillus fermentum, with a different value of ID value, ID99,8% (F1L-6an) criteria : very good identification; ID 99.9% (F1L-6dsr), criteria : verygood identification , and ID 89.8% (F3L-7P) criteria : very good identification to the genus .LAB isolates obtained can be used as starter cultures to improve the quality offermentation to inhibit the growth of mould, mycotoxin production, and fungicideresidues so as to improve quality, safety of cocoa concumption, and increase the priceof Indonesian cocoa bean exports.

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