Agrointek
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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697 Documents
<![CDATA[ISOLASI DAN KARAKTERISASI LINAMARASE HASIL ISOLASI DARI UMBI SINGKONG (MANIHOT ESCULENTA CRANTZ) ]]>
<![CDATA[Askur Rahman]]>
<![CDATA[ AGROINTEK Vol 4, No 2 (2010) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v4i2.1367
<![CDATA[The purpose of this research was to know the optimum condition of linamarase enzymatic reaction from bitter cassava. These studies are designed in several stages of interrelated. Starting with the determination of cyanide content of cassava tubers, Isolation andcharacterization linamarase on cassava tuber. The research result showed that linamarase had optimum condition in some activities; pH for about 6, temperature for about 40OC, incubation period for about 3 hours, and Km for about 0.012% and Vmaks for about 0.296 unit.]]>
<![CDATA[PENERAPAN GMP PADA PENANGANAN PASCA PANEN KOPI RAKYAT UNTUK MENURUNKAN OKRATOKSIN PRODUK KOPI (STUDI KASUS DI SIDOMULYO, JEMBER) ]]>
<![CDATA[Miftahul Choiron]]>
<![CDATA[ AGROINTEK Vol 4, No 2 (2010) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v4i2.1363
<![CDATA[Jember potential to become one of the world's coffee suppliers. The survey showed that farmers need to add the sorting stage in the processing of coffee to get good quality coffee beans and uniforms. Stages of the process that needs to be improved is the stage of drying and storage. At the stage of drying, need to improve standards of drying up to 12.5% (SNI) as a standard in use today are still high enough to 14%. Water content is still possible to increase especially during storage and hence, potentially causing the growth of Aspergillus ochraceus as a ocratoxin producer. At the storage stage, the coffee must be placed in clean bags and stacked on a wooden base, and does not stick to the wall. This is done to avoid increasing the water content in the coffee because of moisture on the floor and walls. From the analysis of water content is known that an increase in product moisture content of 13.6% to 13.9% during storage.]]>
<![CDATA[PEMANFAATAN SUMBERDAYA PERIKANAN BERBASIS KEARIFAN LOKAL DI WILAYAH PESISIR KABUPATEN KUTAI TIMUR ]]>
<![CDATA[JULIANI JULIANI]]>
<![CDATA[ AGROINTEK Vol 8, No 2 (2014) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v8i2.2011
<![CDATA[This study aimed to examine the characteristics of fishing communities in the coastal areas of East Kutai Regency. The fishing communities form a distinctive community and dependent on the existence of natural resources in the vicinity. There are various forms of local wisdom possessed by the fishing community with regard to their main activity is fishing activities. Various forms of local wisdom includes beliefs and taboos when performing catch activities, ethics and rules on fishing activities, techniques and technologies applied catchs, as well as the practices and traditions of management and use of natural resources. Location of the study was 7 districts in the coastal area of East Kutai Regency has a fairly large fishery potential fishery households with large amounts of which are Teluk Pandan, South Sangatta, North Sangatta, Bengalon, Kaliorang Sangkulirang and Sandaran. This study basically using sampling techniques are not random (non-probability) that a purposive sampling technique. Determination of respondents with purposive sampling method based certain considerations that are taken based on the purposed of research. Resource management in the form of: a) the existence of indigenous institutions that play a role in regulating the management and utilization of marine resources and coastal fisheries, b) the establishment of a group of fishermen and farmers institutional accompanied by coaching and mentoring more effective in cooperation with governments, companies and research institutions, c) the existence of institutional gathering “yasinan” fisherman woman who has the role of venture capital can both strengthen fisheries, d) determination agreement fishing area and type of fishing gear that is allowed for certain waters]]>
<![CDATA[DETOKSIFIKASI HIDROLISAT ASAM DARI UBI KAYU UNTUK PRODUKSI BIOETANOL ]]>
<![CDATA[Yuana Susmiati]]>
<![CDATA[ AGROINTEK Vol 5, No 1 (2011) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v5i1.1930
<![CDATA[The production of bioetanol by using acid hydrolisis method resulted the formation of compounds which can destructed the fermentation process, such as HMF or furfural, thus it needs detoxification process to erase or decrease it. Detoxification process is done by adding alkali in to hidrolisat before it is used as fermentation substrat. Alkali compound which is usually used are Ca(OH)2 or NH4OH. This research is conducted to compare ethanol rendement resulted from the detoxification process, and also to decide the most optimal detoxification that can be done to produce the best etanol rendement. The study is done by using distinct treatmentof catalist, that are Ca(OH)2 dan NH4OH as well as the stirring/mixing time, which are control, 15, 30 and 45 minutes during detoxification process. Based on the result of the study, it can be concluded that etanol rendement resulted from hydrolisat which is detoxificated by using catalyst NH4OH is higher than the one which use catalyst Ca(OH)2. Acid hydrolisat detoxification method from cassava in order to produce an optimal bioetanol is by using catalist NH4OH with free stirring time(less than 15 minutes)]]>
<![CDATA[PENGARUH PENAMBAHAN EKSTRAK DAUN SALAM TERHADAP UMUR SIMPAN BAKSO ]]>
<![CDATA[Tantri Yulianti]]>;
<![CDATA[Dewi Cakrawati]]>
<![CDATA[ AGROINTEK Vol 11, No 2 (2017) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v11i2.2890
<![CDATA[Meatball was Indonesian favorite food made from meat, seasoning and additives. Meatball was perishable due to high water content and nutrition therefore to increase it shelf life there was a need to add natural preservative that have the ability to prevent the growth of microorganism. The aims of the research was to determine the effect of addition on bay leaves extract to the meatball characteristics. The research was conducted using experimental method. The independent variable was bay leave concentration, consist of four stages there were 1%, 2% and 3%. Dependent variables consist of organoleptic characteristics, microorganism using Total Plate Count method, were measure each 2 days during 6 days storage. Result showed addition of bay leave extract can extend meatball shelf life in room temperature for two days. After two days, meatball was deteriorated shown by high number of microorganisms, off-flavor, soft texture]]>
<![CDATA[MODEL PENGADAAN BAHAN BAKU KURMA SALAK MENGGUNAKAN TEKNIK LOT for LOT ]]>
<![CDATA[Imam Gazali]]>;
<![CDATA[Moh Fuad FM]]>;
<![CDATA[Banun Diyah Probowati]]>
<![CDATA[ AGROINTEK Vol 9, No 1 (2015) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v9i1.2123
<![CDATA[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.]]>
<![CDATA[FORTIFIKASI TEPUNG WORTEL DALAM PEMBUATAN BUBUR INSTAN UNTUK PENINGKATAN PROVITAMIN A ]]>
<![CDATA[Agus Slamet]]>
<![CDATA[ AGROINTEK Vol 5, No 1 (2011) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v5i1.1929
<![CDATA[Malnutrition, particularly vitamin A is still a problem in Indonesia. Vitamin A plays an important role in sustaining life. The main role of vitamin A in the body is as a regulator of cell structure metabolism. Carrots are a potential source of vitamins. Vitamin found in carrots at 12,000 SI. To overcome the problem of vitamin A deficiency by using the carrot mixture of several kinds of wheat flour and make practical in food processing, easy to prepare and tune. Instant Porridge is a simple fast food in processing, presentation and the like starting from toddler age up to the parents. Variation of treatment used are various types of flour and the number of additional carrots flour. A variety of wheat used was: flour carrot, arrowroot flour: flour carrot and cassava flour: flour carrot. Variation number 100:0, 90:10, 80:20 and 70:30. Analysis performed: physical properties include: water absorption capacity, color, rehydration rate. Chemical properties include: water content, protein, ash, starch and β-carotene. This product is also tested with the level of his favorite method of hedonic test. The results of this study concluded that the preferred instant porridge made with flour carrot mixture of flour and cassava flour: carrot flour with variations in 70:30. Instant porridge has a β-carotene content of 3891.78 g / g]]>
<![CDATA[Strategi Pengembangan Agroindustri Karaginan Menggunakan Perspektif Keunggulan Bersaing Berkelanjutan ]]>
<![CDATA[Yuli Wibowo]]>
<![CDATA[ AGROINTEK Vol 4, No 1 (2010) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v4i1.2740
<![CDATA[This paper describes application of fuzzy logic for predicting the competitiveness ofagroindustry of carrageenan and to develop strategy for enhancing it. Fuzzy expert system isused to predict the competitiveness using sustainable competitive advantage perspective withfour inputs, such as production amount, a place to compete, competitor, and customer service.Knowledge base management system is constructed using rule based production type, whereasinference mechanism is developed using Mamdani’s inference system. Matlab’s Fuzzy ToolboxVer 6.5 is used to design system implementation. Scenarios is constructed to improve thestrategy based on outputs of competitiveness using fuzzy analytical hierarchy process]]>
<![CDATA[KARAKTERISTIK JAMUR TIRAM (Pleurotus ostreatus) SELAMA PENYIMPANAN DALAM KEMASAN PLASTIK POLYPROPILEN (PP) ]]>
<![CDATA[Dwi Putra Arianto]]>;
<![CDATA[Supriyanto Supriyanto]]>;
<![CDATA[Laila Khamsatul Muharrani]]>
<![CDATA[ AGROINTEK Vol 7, No 2 (2013) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v7i2.2052
<![CDATA[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.]]>
<![CDATA[ANALISIS JENIS DAN KONSENTRASI ENZIM TERHADAP DAYA SIMPAN VCO (VIRGIN COCONUT OIL) ]]>
<![CDATA[M FM Fuad]]>
<![CDATA[ AGROINTEK Vol 6, No 2 (2012) ]]>
Publisher : <![CDATA[Agroindustrial Technology, University of Trunojoyo Madura ]]>
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DOI: 10.21107/agrointek.v6i2.1981
<![CDATA[Oil products susceptible to damage. Several causes of oil damages is water, light, heat, oxygen, metals, acids, alkalis, and enzymes. This study aimed to obtain information about effect of several types of enzymes, namely crude extract of papain enzyme (from papaya), bromelain enzyme (from pineapple) and zingibain enzyme (from ginger) to the yield and shelf life of the virgin coconut oil was produced. The design of experiments in this study were split plot design with two plots were 3 (three) levels of enzyme type as a main plot and 3 levels of enzyme concentration as a sub plot. Virgin coconut oil stored and tested % FFA content gradually to determine shelf life. Estimation of deterioration rate by using the Arrhenius equation. Shelf life determination based on % FFA of the virgin coconut oil. The results show that shelf life of VCOwith the shortest shelf life wasVCO produced by the papain enzyme, bromelain enzyme, and the longest wasVCO produced by zingibain enzyme, respectively.]]>
