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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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KAJIAN FISIKOKIMIA EDIBLE CASING SOSIS BERBASIS GELATIN CEKER AYAM La Choviya Hawa; Utami Yolanda BR Ginting; Bambang Susilo; Laras Putri Wigati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6627

Abstract

Plastic films are material that commonly used as preservative material for food products such as sausages, at first it aims to preserve the products from the environment and to maintain shelf life. But nowadays plastics are known as carcinogenic, undegradable and unstable when exposed to heat. Therefore, alternative materials are needed which safer for the products and the consumers. One of the alternatives is by using edible casing based on gelatin and the gelatin which is safer for consumption by any people is gelatin from chicken claws. This research was aimed to create formulas of edible casing based on the extraction of gelatin chicken claws and lumbu putih garlic as an antioxidant and antimicrobial agent to produce edible casing with good physical properties, prevent oxidation also reduce microbial growth. The experimental design of this research had 2 factors, plasticizer types (Glycerol, Sorbitol, Sucrose) and Garlic Concentration (2.5%, 5%, 10%). The result of this study shows that the best combination of the edible casing according to the Zeleny method was sorbitol as the plasticizer and 5% of garlic concentration. It produced 0.18 mm of thickness, 17.7% of moisture content, 91.43% of elongation, 0.020 kgf/cm² of tensile strength, 1048.5 ppm of IC50, 85.348 cfu/ml of TPC value for three days of storage.
PEMANFAATAN PATI, TEPUNG, DAN SERAT UBI JALAR ORANGE DALAM PEMBUATAN ROTI KAYA SERAT Aprilia Simamora; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6158

Abstract

The orange fleshed sweet potatoes were used to produce flour, starch and the starch residue as fiber sources. This study was conducted to evaluate the effect of the partially substitution of orange fleshed sweet potato flour, starch, residue starch) in bread to the moisture content, ash content, specific volume, color parameter and sensory evaluation. This research used non factorial Completely Randomized Design i.e formulation of orange fleshed sweet potato flour, starch and residue in 15 %, 30 % , 45 % , and 60% substitution. The formulation of sweet potato flour, starch and residue increases significantly higher (p0,01) moisture, ash and crude fibre content. The moisture content of bread in this study were 36,161%; 37,243%; 38,047%; 39,924% and the ash content of this bread were 1,08%; 1,16%; 1,21%; 1,32% for F1, F2, F3, F4, respectively.  The lightness, hue, specific volume, hedonic color, taste, texture and general acceptance of this bread that resulted in this study were significantly higher (p 0,01)  and the aroma was significantly (p 0,05) reduced, but increased the moisture, ash, crude fibre content, a and b values by the increment of sweet potato flour, starch, and residue. The formulation of composite flours consists of orange sweet potato flour, starch and residue starch can be influence the moisture, ash content, color parameter, specific volume and sensory evaluation of the bread.
POST-HARVEST HANDLING EVALUATION OF RED CHILI ALONG THE SUPPLY CHAIN IN SUKABUMI Laras Putri Wigati; Sutrisno Suro Mardjan; Emmy Darmawati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.5992

Abstract

Red chili is a horticultural product commonly used by people in their daily lives. Horticulture products have a long handling process until they reach consumers. The postharvest handling generally must be carried out are collecting, sorting, grading, packaging, transporting, distributing. This study was conducted to analyze the suitability of postharvest handling from each actor in the supply chain according to the standard operational procedure (SOP) of postharvest handling in red chili. This study used purposive and snowball sampling as the methods of selecting respondents. The percentage of the suitability of postharvest toward SOP was obtained with a simple data calculation. This study found that the supply chain of red chili in the Perbawati village of Sukabumi has two types of chains. Postharvest handling of red chili had done were sorting and packaging while another postharvest handling such as collecting, grading, cleaning had not done by the farmers. For the farmers and middleman handling practices compare to the standard operational procedure of postharvest red chili, was 45.56% of post-harvest handling that suitable with the SOP.
KARAKTERISTIK PENGERINGAN KELAPA PARUT MENGGUNAKAN ALAT PENGERING SILINDER TIPE RAK Zulhan Widya Baskara; Hary Kurniawan; Abdul Muiz; Muhamad Ikhsan Febriyanto Mbele; Rizka Okta Dini; Zulhan Widya Baskara
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6268

Abstract

Desiccated coconut is one of the diversification of coconut products which is cut into pieces or grated into small pieces and dried, white, sweet taste and distinctive odor. The purpose of this study was to determine the drying characteristics of desiccated coconut using a cylindrical dryer. Eight trays, each containing 350 grams of grated coconut, were arranged on a tray and measured the air temperature in the drying chamber, the temperature of the material, as well as the moisture content of the material during drying both on the top rack, middle rack and bottom rack. The results showed that the air temperature in the drying chamber and the temperature of the material were significant, and moisture content during drying of materials both on the top rack, middle rack and bottom are relatively significant. The constant rate of drying of grated coconut on the upper rack, middle rack and lower rack is 0.1306 - 1338 minutes-1. The predicted value of grated coconut water content shows that it is almost close to the observed water content value, which is marked by a coefficient of determination that is close to 1.
KAJIAN TEKANAN PADA ISOLASI BEBERAPA SENYAWA MINYAK NILAM (Pogostemon cablin Benth) DENGAN METODE DISTILASI FRAKSINASI Zahrah Eza Arpima; Sarifah Nurjanah; Asri Widyasanti; Bambang Nurhadi; Tita Rialita; Elazmanawati Lembong
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6318

Abstract

In the fractional distillation process, the pressure that used is one of the important factors determining the operating conditions to obtain optimal product. This research aims to determine the effect of pressure on the fractinal distillation process of patchouli oil. The research method that used in this research was an experimental method with descriptive analysis. This research was conducted with three treatments that is different pressure treatments and repeated twice. The pressure treatments that used in the fractional distillation process are A = 5 mmHg, B = 10 mmHg, and C = 15 mmHg and arranged to produce five (5) fractions of each treatment. The parameters that measured including the yield of fractional distillation, distillation process time, specific gravity, and refractive index. The lower the pressure used in the distillation process, the greater the yield and the faster the distillation process time. The results of this research indicate that the variation of pressure that used does not have a significant effect on the characteristics of patchouli oil such as specific gravity and refractive index. The application of 5 mmHg pressure is good enough to separate the distillate yield into 5 fractions and is more efficient because it obtains the highest total yield of 93.5% with a distillation process time of 18.16 hours.
PENGARUH MADU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI VELVA JAMBU BIJI MERAH (Psidium guajava L.) PROBIOTIK (Lactobacillus acidophilus IFO 13951) Mandasia Pangastuti; Dwi Ishartani; Rohula Utami; M. Zukhrufuz Zaman
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6166

Abstract

This study was processed pink guava becomes probiotic’s velva as a functional food which safe to be consumed by lactose intolerance. The use of honey as a substitute for sucrose is expected to minimize calorie content, increase functional value, and maintain the viability of LAB in velva. The aim of this study was to determine the effect of honey on velva’s characteristics (total soluble solids, overruns, melting rate, and total calories), to determine the effect of honey on velva’s characteristics (pH, titratable acidity, and total LAB) during storage, and to determine the effect of honey on velva’s vitamin C levels and antioxidant activity after 6 weeks storage. There were 4 treatments which consist of F0 25% sucrose (control), F1 15% honey, F2 20% honey, and F3 25% honey. This study used Randomized Block Design. Data was analyzed using One Way ANOVA. The results showed that variations in honey concentrations significantly affect the characteristics of the velva (total soluble solids, overruns, melting rate, and total calories), affecting the pH value and total LAB during storage, and affecting vitamin C levels and antioxidant activity after storage. The higher the concentration of honey, the higher the value of total soluble solids, melting rate, total calories, vitamin C levels, antioxidant activities, and was effective at preserving the viability of LAB, while the value of overrun, and pH is lower.
WARNA KULIT DAN KOMPOSISI KIMIA BUAH ASAM GELUGUR (Garcinia atroviridis Griffith et Anders.) PADA TINGKAT KEMATANGAN YANG BERBEDA Fathia Rahmadini; Elisa Julianti; Zulkifli Lubis
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6159

Abstract

Gelugur acid (Garcinia atroviridis) is a fruit with high citric acid content so that it can be used as a source of antioxidants. This research was aimed to study the effect of fruit maturity on the color and chemical composition of gelugur fruit. Gelugur acid fruits with the different maturity level such as unripe, half-ripe, and ripe were analyzed for color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels.  The results showed that fruit maturity had a significantly different effect (P 0.05) on color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels. The color of fruit which is stated by oHue has a value of 71.6149-86.1362, including the yellow-red category. The higher the level of maturity, the lower the value of oHue which indicates the color of the fruit more yellow. Moisture content, ash content, and total dissolved solids increase with increasing maturity, but total acid and citric acid levels decrease with increasing fruit maturity. The highest levels of citric acid were obtained in raw fruit at 6.22%.
IDENTIFICATION OF SALT DEVELOPMENT PROBLEM : A PRELIMINARY ON UNDERSTANDING LOCAL SALT PROBLEM IN INDONESIA Iffan Maflahah; Budisantoso Wirjodirdjo; Putu Dana Karningsih
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.7159

Abstract

Salt is a strategic commodity that needs to be maintained. The salt problem has not resolved, so it is necessary to find the right solution for salt development. The study was carried out in Sampang Regency as a salt-producing area which was proposed for salt approval and formulated a policy for salt development. The research method used is the DPSIR method (Driving Power /; Pressure; State; Impact; Response). The main problems with developing salt are the impartiality of local salt prices, the supply chain system, changes in pond function, climate uncertainty, and inadequate infrastructure. Efforts must be made to develop salt are the modernization of the production process, controlled of salt price regulations, market search, improvement of human resources and structuring of supporting facilities for salt production should be carried out.
PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6297

Abstract

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of  6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.
POTENSI PEMANFAATAN DAUN PEGAGAN DAN PATI JAGUNG MENJADI BEDAK DINGIN Nuryati Nuryati; Ema Lestari; Naca Susana Ludiah
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.5855

Abstract

Pegagan plant (Centella asiatica (L) Urban) is one of the medicinal plant that has many benefits, so it attracts the attention of experts to research and develop it in the context of exploring new drugs that come from nature. The porpose of researc was to formulate between  pegagan leaves and corn patch in the manufacture of cold flour and characterize pegagan leaves and corn patch. The research of method was carried out, making corn starch, making cold powder, and the tests carried out were hedonic tests, irritation tests and adhesion tes,. The results obtained from the Hedonic power test from the best treatment are the colors for F1 treatment which is 3.87, F1 texture which is 4.20 and aroma at F3 which is 5. Adhesion test results obtained are 182.49 seconds of F1 action, and irritation test in F1 treatment, it was found to be negative (-) or no irritation.

Page 18 of 75 | Total Record : 750

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