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Agrointek

agrointek
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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.

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Articles 750 Documents

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ANALISIS BEBAN KERJA KARYAWAN PADA BAGIAN SORTASI DI PT. PERKEBUNAN NUSANTARA X, KABUPATEN JEMBER Mita Lutfifatima Puspitawati; Ida Bagus Suryaningrat; Andrew Setiawan Rusdianto
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

PT. Perkebunan Nusantara X Kebun Kertosari, Kabupaten Jember merupakan perusahaan agroindustri yang dikenal sebagai perusahaan yang mengolah dan menghasilkan daun tembakau kualitas baik. Setiap pekerjaan yang ada di PT Perkebunan Nusantara X Kebun Kertosari dengan usia pekerja 20 th - 40 th memiliki jenis pekerjaan yang berbeda seperti sortasi, pengangkutan dan distribusi bahan dengan posisi kerja berdiri dan duduk sehingga dapat menimbulkan beban kerja. Permasalahan yang timbul akibat beban kerja berdampak pada konsentrasi, kinerja, kualitas produk, dan kesehatan kerja. Penelitian ini bertujuan untuk mengetahui beban kerja fisiologis dan psikologis pada pekerja bagian sortasi tembakau usia 20 th – 40 th dengan posisi berdiri dan duduk serta memberikan rekomendasi untuk mengurangi beban kerja pada bagian sortasi. Metode yang digunakan adalah pengukuran beban kerja fisik menggunakan denyut nadi secara manual yang dilakukan 3 waktu yaitu sebelum bekerja (DNI), bekerja (DNK), dan saat istirahat (pemulihan) kemudian dihitung dengan % CVL. Hasil penelitian diperoleh % CVL pekerja usia 20 th – 40 th dengan posisi kerja berdiri lebih dominan mengalami beban kerja fisik dengan nilai 30 %. Selain itu, metode yang digunakan untuk pengukuran beban kerja mental adalah NASA-TLX dengan dua tahap yaitu tahap pembobotan dan tahap pemberian rating. Hasil penelitian diperoleh nilai WWL pekerja usia 20 th-40 th adalah 80 sehingga memiliki beban kerja mental dengan kategori sedang hingga berat.

FAKTOR PENGHAMBAT PENERAPAN GOOD MANUFACTURING PRACTICES PADA PROSES PENGENDALIAN KUALITAS BANDREK DI CV. X sarah jasmine latief; Lucyana Trimo
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Along with the increasing production of food and beverage industry in Indonesia, people today insist for hygienic food product. CV. X is an Industry that produces instant drinks. However, CV. X has not implemented Good Manufacturing Practices on the quality control of its products. There are employees who have not complied with the regulations while working and the machine has been damage several times, so it inhibit the production process. As a result, there are product defects resulting in as much as 5% of total production. The design used in this research is qualitative with case study techniques. The analysis techniques used in this research is descriptive analysis techniques with tool named fishbone diagram. The result showed that 72% of GMP aspects had been fulfilled but 28% had not been so the implementation of GMP was hampered. According to fishbone diagram result,there are four the inhibiting factor that have been identified.

MUTU ORGANOLEPTIK DAN DAYA TERIMA PANELIS TERHADAP CRACKERS KASEMBUKAN (Paederi foetida Linn.) SEBAGAI PANGAN FUNGSIONAL Ismawati Ismawati; R. Amilia Destryana; Nailiy Huzaimah
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Study examined of the quality of orgaoleptic and panelist preferences test of Kasembukan crackers as one of the functional foods. It is known that Kasembukan has antioxidant content and among traditional society has been used as medicine in treating diarrhea and flatulence. The treatment of the research was the combination of Kasembukan’s flour with concentrations of 2.5%, 5% and 10%. Indicators of the quality organoleptic include texture, taste, flavor and after taste. Panelist preferences test used of scale of preference from numbers 1-7 (most dislike-most like). There were 100 panelists in the study. The results showed that the best treatment on organoleptic quality and panelist acceptance was the addition of 2.5% kasembukan’s flour from leaves

PEMANFAATAN AMPAS KEDELAI PADA PEMBUATAN BROWNIES “GLUTEN FREE” UBI JALAR UNGU DAN UJI KELAYAKANNYA Arnida Mustafa; Ela Elliyana
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Soybean pulp is a byproduct of tofu processing and soy milk. The nutrients contained in soybean dregs are still significantly high, especially protein and fiber. So far, processing of soybean pulp into food is still limited. Tuber has many benefits for the body, and has a high nutritional content and can be used as a food substitution. One of the tubers that can be processed as a substitute is purple sweet potato. The natural fiber of oligosaccharides or anti-nutrition substances stored in purple sweet potatoes is a valuable commodity for processed food products, such as brownies. This study aims to determine the quality, physicochemical and organoleptic properties produced by brownies. The study was organised using a completely randomized design (CRD) with a comparison treatment of soybean pulp paste and purple sweet potato paste including (1) 60%, 50%, 40% and (2) 40%, 50%, 60%. Each treatment was repeated three times. The study was conducted at the Pangkep State Agricultural Polytechnic Biochemistry Laboratory (PPNP) of South Sulawesi. The results of the study obtained the best quality of brownies on physicochemical properties in treatment D (A3B3), by the concentration of 40% soybean paste paste and 60% purple sweet potato paste for water content (25.76%), ash (1.01%), fat (14.56%), carbohydrate (43.32%), and protein (18.95%). The best growth power test for the physical quality of brownies is in treatment D (A3B3) with a concentration of 40% soybean pulp paste treatment and 60% purple sweet potato paste (6.4 cm). The best panelist's level of preference test was in treatment D (A3B3) with a concentration of 40% soybean paste paste treatment and purple sweet potato paste 60% for color (4.28%), aroma (3.95%), flavor (4.47% ) and texture (4.42%).

THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY Kendri Wahyuningsih; Lusy Rismayani; Endang Yuli Purwani; Irma Herawati
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran. Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin. Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.

ANALISA SIFAT FISIK DAN KANDUNGAN NUTRISI TEPUNG TALAS (Colocasia esculenta L.) PADA SUHU PENGERINGAN YANG BERBEDA La Choviya Hawa; Laras Putri Wigati; Dina Wahyu Indriani
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Taro flour is one of dried products of taro (Colocasia esculenta L.). The characteristics of taro flour that low water content has an important role in determining the storage time. The presence of water in materials is influenced by internal factors of material, processing, moisture of storage and packaging materials. The water level reduction technique commonly used is by drying process, one of them is by using a tray dryer machine. The aim of the study was to analyze the physical properties, and nutritional content of taro flour produced from drying taro chips using a tray dryer machine at a drying temperature of 50°C, 60°C and 70°C with drying times 5, 6, and 7 hours. The physical parameters observed were water content, density and color, the nutritional parameters observed were protein, fat, ash, carbohydrates and crude fiber. The results of study showed that the water content ranged from 6.14 - 8.34%, density ranged from 0.45 - 0.57 kg/m3 and the lightness parameter values ranged from 69.9 - 72.0, with redness values between 12.2 - 12.8 and yellowness values between 11.5 - 13.1. The highest values of protein, fat and carbohydrate were 8.34%, 0.38% and 86.94%. The highest ash and crude fiber values were 3.84% and 2.99%.

Usulan Perbaikan Tata Letak Fasilitas Produksi Kue Kering di PT. Surya Indah Food Multirasa Afrida Nur Aini; Raden Faridz; Iffan Maflahah
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

ABSTRACT The design of facility layout in an industry becomes an important part of the production process. The layout of pastry facilities at “PT Surya Indah Food Multi rasa ” is expected not still give optimum production because of in non-sequential production flows that occur in the formation of dough, oven, squash and finished products. The purpose of the study was to make a layout that fits the order of process flow by designing through the Blocplan-90 application. The study was conducted in November 2018 until February 2019. The Blocplan method is one of an easy computer operating the system by using manually entering facility data. The data needed is in the form of a map of the operation process, a linkage diagram of activities. The results of the initial layout data processing resulted in R-Score 0.78 and the proposed improvement with automatic search resulted in R-Score 0.98. The design of the proposed improvement is more optimal with the value of R-Score approaching the value of 1(one). Changes in the layout of the facility occur in squash which is closer to mixing and weighing materials and oven facilities close to the finished product.

PEMANFAATAN BIJI BUNGA MATAHARI SEBAGAI BAHAN BAKU FERMENTASI TEMPE Sri Winarti; Luqman Agung Wicaksono
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Sunflower seeds are a source of vegetable protein, in 100 g seeds contain 20.78 g protein, total lipid 51.46 g, ash content 3.02 g, carbohydrate 20.0 g and 8.6 g fiber with a total energy of 2445kj. Sunflower seeds are also a source of choline (55.1 mg) and ethanolamine (35.4 mg). Judging from the nutritional value, sunflower seeds are very potential to be developed into various processed products, including tempeh. Utilization of sunflower seeds for making tempeh can produce a new food product that is rich in protein other than soybeans so that it can reduce dependence on soybean commodities. Sunflower seeds are also rich in Vitamin E which functions as a natural antioxidant for the body. The purpose of this study was to determine the effect of differences in packaging material and fermentation time on the characteristics of the tempe produced. This study used a two-factor Complete Randomized Design, namely the type of wrapper (banana leaf, teak leaf, plastic with a hole spacing of 2cm, plastic with a hole spacing of 1cm) and a factor of 2 fermentation periods (36 and 48 hours). The data obtained were analyzed using Variance Analysis (ANOVA). If there were significant differences between treatments, further tests were carried out with DMRT (Duncan) with a level of 5%. The results showed that the best treatment was the type of teak leaf wrapping and 36 hours fermentation time, which produced tempeh with the highest consumer preference value, namely texture 3.24; taste of 4.0; 3.56 color and 3.44 aroma. Characteristics of tempeh in the treatment were a total mold of 8.66 log fcu / g; total microbes 9.41 log cfu / g; vitamin E levels 24.25 mg / 100g; dissolved protein 11.93%.

PENGENDALIAN KUALITAS PRODUK TAHU MENGGUNAKAN METODE SIX SIGMA DI UD. SUMBER URIP Nina Hairiyah; Raden Rizki Amalia
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Tofu is one of the processed foods of the home industry which is processed from soybeans. One of the home industries that produce tofu in Tanah Laut Regency is UD. Sumber Urip. Currently the tofu products produced at UD Sumber Urip have a non-uniform texture and size. It is necessary to analyze the application of quality control to the performance of tofu processing at UD Sumber Urip. This research was conducted to control and improve the quality of tofu at UD Sumber Urip by using the Six Sigma method through the Define, Measure, Analyze, Improve, and Control stages. Based on the results of the analysis of the sigma level of 1.87 and the value of DPMO 626666. This shows that the company has not implemented the production process properly, because it is still far from the target 6σ. Based on this study it is recommended that companies should increase the quality of sigma by adjusting the size to the standard, paying attention to the addition of materials, providing a place to cut and paying attention to cleanliness in the tools used in the tofu industry process.

OPTIMASI PEMAKAIAN JAM KERJA DAN BAHAN BAKU DALAM MEMPRODUKSI MINUMAN INSTAN TRADISIONAL Sondang Kiki Rosita; Totok Herwanto; Ahmad Thoriq; Boy Macklin Pareira
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i2.5052

CV. Cihanjuang Inti Teknik is a small or medium-sized business (UKM) engaged in the traditional beverage processing industry. The company is faced with problems of use to optimize the use of work time so that there is no idle work time or overtime working hours. Other problems, so far the procurement of raw materials carried out is also only based on estimates, namely with raw materials made in stock without taking into account quantitative calculations. The goal programming method is used with the aim of analyzing and describing the optimal use of resources in working hours and raw materials from the average production target needed by the company. The calculation of goal programming is supported by using LINDO (Linear Interactive Discrete Optimizer) program to obtain the optimal number of products from working hours and raw materials needed by the company. The results of the study obtained optimal regular working hours in scenarios I, II, III, and IV respectively in the amount of 159.95 hours/month, 174.25 hours/month, 176.26 hours/month and 192.37 hours/month. There was also an increase in the use of raw materials for ginger, coffee, ginseng and pepper in scenario II, raw materials for ginger, white and vanilla sugar in scenario III, raw materials for white sugar, vanilla and cinnamon in scenario IV.

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