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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 750 Documents
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TINJAUAN DATA WAREHOUSE DALAM ANALISA KECELAKAAN KERETA API (STUDI KASUS DI PT. KAI DAOP IV SEMARANG) Wiwik Budiawan; Ary Arvianto Arvianto
AGROINTEK Vol 8, No 2 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i2.2006

Abstract

Data Warehouse is one of the important factors in providing data for decision-making process. One of them, the data and information used in the analysis of transport accident risk. PT. Kereta Api Indonesia (KAI) as a mode of transportation companies train operator, of course there are a variety of administrative and operational constraints in providing services to passengers. These constraints can impact on the schedule is delayed until the worst effects are accidents. When the train accident occurred, an investigation carried out on units allegedly linked to the contribution of the accident. However, the current investigation has not been able to run effectively and efficiently. This is because, the data and information some still manually (not computerized) and has not been arranged in the form of a data warehouse. This study is an initial step in the development of a train accident analysis system integrated. The output of this initial stage designed a data warehouse that is capable of providing data periodically and incidental to the process of decision-making, especially in the analysis of the accident. The method used to design a data warehouse is the Entity Relationship Diagram (ERD) and use MS SQL Server 2008 R2 software.
ANALISIS KONSENTRASI GAS SESAAT DALAM KEMASAN MELALUI LUBANG BERUKURAN MICRO UNTUK MENGEMAS BUAH SEGAR DENGAN SISTIM KEMASAN ATMOSFIR TERMODIFIKASI Yessy Rosalina
AGROINTEK Vol 5, No 1 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i1.1935

Abstract

Fruits can suddenly loose its quality, thus it needs a good packaging material with a suitable permebiality, so that gas exchange inside the packaging normally take place through film packaging. The increasing of permeability on plastic film can be done by giving perforation or a whole on its surface. This research is intended to find out the rate gas exchange through film packaging. In packaging system with modified atmosphire. The result of this research shows that the use of perforation with micro size (50-200 µm) can increase the rate of gas transmission of plastic film toward O. Identification on packaging material which is used reveal that plastic permeability without perforation toward O2 is less than plastic permeability with 10 perforation. Gas equilibrium for 10 perforation packaging resulted on day 21 with gas concentration 0,001% (O2) and 0,000798 % (CO2). The approach by using mathemathic model is done to find out gas concentration inside the packaging during the storage. The model which is developed by Gonzales et al. (2008) nearly close to the result as the observation conducted.
STUDI PEMANFAATAN KULIT KOPI ARABIKA (Coffee arabica L.) SEBAGAI MIKRO ORGANISME LOKAL (MOL) A Ita Juwita; Arnida Mustafa; Risna Tamrin
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2937

Abstract

MOL (Mikro Organisme Lokal) is the result of local material decomposition withfermentation method. MOL contains macro and micro nutrients and microbial decomposers.The smaller coffee peel that will fermented, the faster MOL can be formed. To acceleratedecomposition in MOL solution, it can be added food source of bacteria such as coconut waterand brown sugar.The purpose of this study was to study the process of making MOL from coffee peel, toanalyze the content of nitrogen, phosphor, and potassium of MOL of coffee peel and todetermine the effect of fermentation time on nitrogen, phosphor, and potassium contents ofMOL that resulted.This study was conducted with 4 (four) treatments, week 1, 2, 3 and 4 and 1 factor andusing 2 times replicate. The parameter of testing used for making coffee peel as localmicroorganism are MOL volume, nitrogen, phosphor and potassium contents.The result of study showed that the highest mol volume obtained in week 4 of 8.5 ml andthe lowest in week 1 of 5 ml. They were obtained from 500 g coffee peel. Determination ofnitogen, phosphorus and potassium as a macro nutrients has been conducted. The result showedthat the highest nitrogen was found to be 0,0039% in week 1, 3 and 4 and the lowest in week 2with percentage 0.034 %. Determine of phosphorus showed that the highest phosphor wasobtained in week 2 wtih percentage 0.033 % and the lowest in week 4 of 0.018%, and the resultof potassium analyze, the highest obtained in week 2 of 0.035 % and the lowest in week 4 of0.014%
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.
Pendekatan Konsep Lean Manufacturing untuk Meminimasi Waste pada Sistem Produksi (Studi Kasus PT. XYZ) Rakhmawati Rakhmawati
AGROINTEK Vol 4, No 1 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i1.2735

Abstract

Every company wishes to provide the best possible service to their customers bydelivering their products on time, for which quality and production lead time are the key factorsthat need continuous improvements by way of adopting the right internal strategy. This researchapplies the concept of lean manufacturing to identity wastes along the value stream to find outnon added value activities. In the initial stage, Big Picture Mapping is used to describe thewhole stream entirely, than Process Activity Mapping is used to find value added, non valueadded and necessary-but-non-value added activities, whilst Quality Filter Mapping is used tofind the defects of the quality of defect type. In the last stage, Total Product Maintenance(TPM) is applied to minimize defects by means of Overall Equipment Effectiveness (OEE). TheOEE Sensitivity analysis is applied to the operating time, cycle time and defects to find out themost influential factor for the improvement of OEE. The result of this research has identifiedcycle time as the influential factor that affects the OEE value. The 10% decrease in cycle timewill improve OEE by 10,20%
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.
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
ANALISIS PROSES PEMBUATAN PATI UBI KAYU (TAPIOKA) BERBASIS NERACA MASSA ARNIDA MUSTAFA
AGROINTEK Vol 9, No 2 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i2.2143

Abstract

Tapioca is starch that is extracted from cassava with characteristic no sweet, undissolved in cold water, form tickle gel in hot water. Tapioca produced from by some process :remove pell of cassava, cleaning, scraping, separation, precipitating, dryng, grinding and become tapioca. the aim of this research has amed to analyze the production of cornmeal by mass balance technology. the process of patiubikayu making by using cassava 2007 g and produces patiubikayu 376,2 g (with 14% water content).
PENGENDALIAN MUTU PADA PRODUKSI KERIPIK SUKUN Edi Junaidi; Banun Diyah Probowati; Muhammad Fakhry
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2032

Abstract

There are many matter can be make  chips. One of them is breadfruits chips.  Consumers need a good quality of product. The industries must be keep  the quality of its products. Therefore it is necessary for a good quality control on the quality control of raw materials, production processes and final products breadfruit chips. The aims of this study are  to determine the application of the Seven Tools of Quality Control and how to improve product quality breadfruit chips. Analysis of quality control is done by using tools such as quality control check sheet, stratification, histograms, Pareto charts, scatter charts, fishbone diagram and control chart. Check sheets are used to present the data in order to facilitate the understanding of data to analyze further.  P control chart is used to see whether a product is defective is well within control or not. The results of the data analysis showed that the p control chart product defects that occured during production process had upper threshold of 0.033 (79 pieces of breadfruit chip) and lower thresholdof 0.021 (50 pieces of breadfruit chip) with an average percentage per day damage of 2.765 % (66 pieces of breadfruit chip).  Disability occurred once, because it exceeded the upper limit of the number of defects by 176 pieces of breadfruit chip (3.6%). Result of causative diagram analysis showed what factors causedproduct defects, those were raw materials, tools, production process, and human error. Result of this study can be used by the industry to immediately take corrective action to prevent and reduce the level of disability.
PENGARUH PREPARASI UBI JALAR (Ipomoea batatas) SEBAGAI BAHAN PENGENTAL TERHADAP KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK SAUS BUAH MERAH (Pandanus conoideusL) Murtiningrum Murtiningrum; M Meilan Lisangan; Yonince Edoway
AGROINTEK Vol 6, No 1 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i1.1947

Abstract

The aim of this study was to determine the chemical composition and organoleptic properties of red fruit sauce due to the enriched of sweet potato as thickeners agent that was prepared in different forms. The sweet potatoes were prepared in some form, that was sweet potato starch, sweet potato flour, fresh grated sweet potato and sweet potato boiled and CMC was used for as comparison. The selection of the best treatment sauce formulations based on the total carotene content of the sauce. The red fruit sauce enriched sweet potato boiled as thickeners have the highest content of total carotenoids was 5.529 ppm and water content, ash, fat, protein, and carbohydrate were 75.44%, 8.05%, 59.97%, 8.49%, and  23.54%, respectively.  The panelists preference scores of color, flavor and textur of the best sauce formulation was 3.63 (neutral), 3.47 (neutral) and 4.17 (like), respectively.

Page 13 of 75 | Total Record : 750

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