cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. bangkalan,
Jawa timur
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
 21   22   23   24   25 
KARAKTERISTIK COOKIES DARI TEPUNG SORGUM DAN TEPUNG ALMOND DENGAN PEMANIS STEVIA DAN GULA KELAPA KRISTAL Budi Sustriawan; Nur Aini; Retno Setyawati; Rifka Hania; Revilla Tresna; Reza Irfan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9040

Abstract

The dependence of Indonesian people on consumption of wheat flour is high. In addition, wheat flour contains gluten, but not everyone can consume gluten. Indonesia has local food ingredients that can replace wheat flour, one of which is sorghum flour. Making cookies using sorghum flour and almond flour produces gluten-free cookies that are safe for people with gluten intolerants and lactose intolerants. In making cookies, a sweetener is needed, which can be used stevia sugar and crystal coconut sugar. The research aims to: 1) determine the effect of the proportion of sorghum flour and almond flour on the physical and chemical properties of cookies, 2) determine the effect of the proportion of stevia sugar and crystal coconut sugar on the physical and chemical properties of cookies, 3) determine the formulation of sorghum flour and almond flour with the addition of stevia sugar and crystal coconut sugar to produce cookies of the highest quality in terms of physical and chemical properties. The research used factorial randomized block design. The factors studied were the proportion of sorghum flour: almond flour consisted of 3 levels (1: 1; 2: 1; and 3: 1); and the proportion of stevia sugar: crystal coconut sugar consists of 3 levels (2: 1; 1: 1; 1: 2). The variables observed included ash content, moisture content, fat content, dissolved protein content, reducing sugar content and swelling volume. The best treatment is selected using the effectiveness index test. The results showed that the proportion of sorghum flour: almond flour affected the moisture content, ash content, fat content and dissolved protein content of cookies. Comparison of stevia sugar: crystal coconut sugar has an effect on water content, fat content, and reducing sugar content in cookies. The interaction between the two does not affect all variables. Based on chemical and physical variables, the selected treatment was a combination of T1K2 (sorghum 1 flour: almond flour 1 and stevia sugar 1: crystal coconut sugar 1). The physicochemical characteristics of cookies with sorghum flour and almond flour produced from the best treatment combination had a moisture content value of 4.45%, an ash content of 1.04%, a fat content of 33.57%, a dissolved protein content of 1.17%, a reducing sugar content of 5, 91%, and development volume of 60.48%
ANALISIS KELAYAKAN FINANSIAL SASUKE (SARI SUSU KEDELAI) DI FAKULTAS VOKASI UNTAG SURABAYA Wahyu Kanti Dwi Cahyani; Dian Novitasari
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9965

Abstract

Sasuke (Soy milk extract) is one of the products of a business unit that is run at the Faculty of Vocational Agroindustry, Untag Surabaya. Soy milk extract has many nutritional content including fiber and high protein. These efforts have not yet been carried out by a financial feasibility analysis. The purpose of this study was to determine the financial feasibility of Sasuke's business. This research uses primary data and is quantitative in nature. Then, a financial analysis consisting of the NPV, PBP, and B/C ratio analysis. This research was conducted at the Agroindustry Laboratory of the Vocational Faculty of Untag Surabaya. The results showed that Sasuke's business was feasible. Evidenced by the results of analysis for 10 years resulting in the value of NPV = IDR 103,762,210 (NPV 0), B / C ratio = 1,105 (B / C ratio 1), and capital will return to PBP = 1,049 years = 367 days.
ANALISIS PRODUKTIVITAS DENGAN MENGGUNAKAN METODE AMERICAN PRODUCTIVITY CENTER DI CV. CUPU ARTAMA JAYA, JOMBANG, JAWA TIMUR Dhita Morita Ikasari; Badaruzzaman Arya Dermawan; Panji Deoranto
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9312

Abstract

CV. Cupu Artama Jaya is a chicken slaughterhouse managed by a private sector, located in Jombang, East Java. So far, CV. Cupu Artama Jaya has never measured productivity, but only evaluated financial benefits. This study aims to analyze the productivity index, profitability index and price repair index at CV. Cupu Artama Jaya. The method used in this research is the American Productivity Center (APC). APC is a method that compares historical data with current data to determine the level of productivity and company profitability. The historical data used in this study are March 2019 - February 2020. The results show that the lowest productivity index value is energy input of 69.975 and the highest productivity index is also energy input of 170.221. The lowest profitability index was energy input of 69.976 and the highest profitability index was also energy input of 170.283. The lowest price improvement index occurred in July 2019 and September 2019 at 0.998, while the highest price improvement index value occurred in February 2020 with a value of 1.002. Suggestions to increase productivity and profitability at CV. Cupu Artama Jaya includes adding job descriptions to employees to monitor energy use, setting quality standards and price limits for chickens received from breeders, arranging agreements related to the number of chicken orders with breeders, holding training for new workers, implementing sanctions related to employee discipline and considering apply overtime hours to reach production targets.
SEGMENTASI KONSUMEN BERDASARKAN FAKTOR YANG MEMPENGARUHI KEPUTUSAN KONSUMEN DALAM MEMILIH KAFE Muhammad Ikhsan Sulaiman; Risnadi Irawan; Yusriana Yusriana
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7819

Abstract

Increasing economic growth and number of middle-class consumers has encouraged growing number of modern cafés in the middle-income countries in South East Asia and China. The modern café is marked by serving Arabica coffee, the existence of barista, the use of espresso machine and knowledge of coffee culture. Café owners need to know their customers for developing business strategy.  This study is aimed to classify the customers into different segment based on the factors influencing customer decision in choosing the place for drinking coffee. Ten cafés were purposive sampled and a hundred of customers were randomly selected and requested to fill a questioner. Principle component analysis were used to extract the customer attributes into 6 segments. Rotation of loading factors has helped this research to characterize each segment into conventional, sociality, trendy, coffee lover, lifestyle and healthy type of customer and at the same time to get know the size of each segment.
EKSPLORASI PANGAN TRADISIONAL ACEH: KARAKTERISTIK IKAN DEPIK (Rasbora tawarensis) DAN PRODUK OLAHANNYA Faidha Rahmi; Zulida Susanti; Cut Nilda; Murna Muzaifa
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.8674

Abstract

Depik fish (Rasbora tawarensis) is an endemic freshwater fish typical of Lake Laut Tawar in Central Aceh. Gayo people usually buy depik fish in fresh or processed form in the form of dried depik and belacan depik. This research is a laboratory experimental study that aims to analyze the quality of depik fish and its processed products (fresh, dry and fermented depik fish). The parameters analyzed consisted of chemical analysis in the form of proximate analysis (moisture, ash, protein, fat and fiber content) and microbiological analysis by calculating the total plate count (TPC) of total mesophilic bacteria, lactic acid bacteria and fungi. The results showed that there were differences in the chemical and microbiological characteristics of depik fish with their processed products. Fresh depik has the highest water content, while dry depik has the highest fat and protein content. The highest ash content and fiber content were obtained at belacan depik. The highest total of mesophilic bacteria was obtained in fresh depik, while the highest total of lactic acid bacteria was obtained in fermentation depik. Fungal populations were only found in dry depicts and fermentation depik
MODEL KINETIKA PENGERINGAN, KADAR SARI DAN KADAR ABU SIMPLISIA TIMI (Thymus vulgaris L.) DENGAN BEBERAPA METODE PENGERINGAN Devi Safrina; Prambayu Brenda Herera; Eko Supriyanto
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7081

Abstract

Thyme (Thymus vulgaris L.) is one type of medicinal plant that has been widely used in industry. Utilization of thyme as mostly in the form of dry or commonly known as simplicia. The quality of simplicia (including extractive and ash value) cannot be separated from the drying method used. In addition to the drying method, it is also necessary to know the drying time so that the quality of the water content that meets the requirements is obtained. One way that can be done is to find out the drying kinetic models of the drying method. This study aims to determine the drying kinetic models so that it can be determined prediction of water content during the drying process and its effect on the levels of extractive and ash value simplicia of thyme. Research conducted using 5 drying methods, including drying combination of sunlight and oven cabinet 42oC (P1), combination of sunlight and oven room 40oC (P2), oven room 40oC (P3), oven cabinet 42oC (P4), and sunlight drying (P5) with 3 replications. The results showed that the drying method with oven cabinet produced the highest drying rate approach to the drying kinetic models which was more appropriate for presenting thyme drying, namely the Page method yielded the equation MR = exp (-3.0719t) 0.1314. The drying method has no significant effect on the extractive value and ash value.
USULAN PENINGKATAN KUALITAS PULP DENGAN MENGGUNAKAN METODE SEVEN TOOLS DAN NEW SEVEN TOOLS DI PT. IK Vera Devani; Melany Oktaviany
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.7166

Abstract

PT. IK is a company engaged in the manufacture of pulp and paper. Pulp production produced in each process sometimes does not meet the standard specifications of the quality set. The method used to solve the problem is the seven tools and the new seven tools. The research objectives were to determine priorities based on the type of defect, identify the cause of quality deviations, and determine the action to be taken to improve pulp quality. Priority repair on  defects in the Blow Line Kappa Number, Ex Metso Press Soda Loss as Na2SO4, Post MCO2 Outlet Single Diffuser Residual Soda, and Ex Khamyr Press Soda Loss as Na2SO4. The causes of quality deviations include the lack of operator understanding of the SOP, the stages of the production process lacking supervision, the selection of raw materials that do not meet specifications, poor machine conditions, operator error or human error, and inappropriate chemical levels.  Actions  taken to improve the quality of the pulp are by conducting employee training, checking machines, continuously monitoring and controlling the production process, using work methods that are under with the SOP set by the company, environmental conditions that are under occupational safety and health, and optimizing operator performance.
PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN Elmi Kamsiati; Eka Rahayu; Heny Herawati
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7345

Abstract

Sorghum noodles were developed from sorghum flour by modifying formulas and processes to overcome the absence of gluten from non-wheat raw material. The presence of gluten in wheat flour gives elasticity and viscosity to the noodles. The function of gluten needs to be replaced with other ingredients to obtain noodles with good texture. Tapioca is a natural starch that acts as a binder and texturizing agent in noodles processing. This study aims is to determine the effect of tapioca proportion and steaming time on the characteristics of sorghum noodles. The study consisted of two stages of research. Preliminary research was conducted to determine the effect of tapioca proportion and steaming duration on the texture of sorghum noodles. The next step was optimizing the treatments to produce the best sorghum noodles. The results showed that the proportion of tapioca and cooking time affect the texture and cooking characteristics of sorghum noodles. Increasing the cooking time would reduce the cooking loss of the noodles. The best sorghum noodles obtained from proportion of  sorghum flour: tapioca 90:10 w/w, with 25 minutes steaming time. That sorgum noodles had 111% rehydration power and 4.095% cooking loss. The noodle colour was L 48.02, a -0.82, b 26.65 and H 91.72. The sorghum noodles had moisture content 5,78%; ash content 2,06%, fat content 0,58%, and protein content 0,69%.
PENINGKATAN PRODUKTIVITAS PEMASARAN YAMNI HONEY DENGAN PENDEKATAN BUSINESS MODEL CANVAS (BMC) DAN ANALISIS SWOT Nina Hairiyah; Raden Rizki Amalia
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8587

Abstract

Maju Jaya Abadi farmer group is a farmer group engaged in the cultivation of kelulut bee in Telaga Langsat village, Takisung District, Tanah Laut Regency with Yamni Honey as its outpot product. Based on provious research, it is know that the marketing productivity of their product is still low, so it has an impact on the benefits obtained. Offorts to increase marketing productivity serving are formulated with the Business Model Canvas and SWOT analysis. The results showed that the Yamni Honey had all the building blocks in the Business Model Canvas, including the customer segments (tourists, general public and shops or pharmacies), value proposition (trademark, PIRT number, price, taste and thickness of honey), channels (private outlet , partner outlet  and delivery order), costumer relationship (party or retail purchases and discounted prices), revenue stream (product marketing), key resources (facilities, human and financial), key activities (culvation, honey processing, packaging and product marketing), key partnership (government tourim office, Dekranasda, paman Adul pastry shop and Hani pharmacy), and cost structure (production cost, promotion and marketing). As for SWOT analysis, it is shown that the raw materials, production, product, price and marketing are a factor strengths, weakness, opportunities and threats to Yamni Honey marketing. Based on the analysis of the Maju Jaya Abadi farmer group are in quadrant I (growth) with a strength value of 0.39 and an opportunity of 0.18. Efforts made to improve the productivity of marketing that serves is to use SO (Strength-Oppotunity) strategy, where in marketing their product the farmer group Maju Jaya Abadi is expected to utilize the strengths they have to achieve opportunities that exist outside the product in order to increase marketing productivity from Yamni Honey.
PEMODELAN LAJU RESPIRASI BUAH KLIMAKTERIK SELAMA PENYIMPANAN PADA SUHU YANG BERVARIASI Dwi Rahayu; Nursigit Bintoro; Arifin Dwi Saputro
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7625

Abstract

Most of Indonesia’s fresh produces are belong to the climacteric group, which needs certain handling, especially for storage management. Information on the respiration rate in various temperatures and times is an important aspect on designing the storage room. This research aimed to measure the respiration rate of banana, guava, and mango. Respiration rate was measured with a closed system respirometer at temperatures 10, 15, and 28oC. The data used to develop mathematical modeling based on Michaelis-Menten (MM) and Arrhenius equations for predicting the respiration rate. Each treatment has a different agreement with each type of Michaelis-Menten’s models, however, most of the treatment has a good agreement with MM type combination. Furthermore, all showed a good fit with Arrhenius’s model and regression determination values are closed with unity. The statistical analysis used was SPSS ver. 20 software with a 3-way repeated measure method to identify the interaction between treatment and respiration rate (RO2 and RCO2). Significant interaction among treatment was found for RCO2. The best temperature to store fruit was found at 15oC.

Page 23 of 75 | Total Record : 750

 21   22   23   24   25 

Filter by Year

2010 2026


Reset
Filter By Issues
All Issue Vol 20, No 1 (2026) Vol 19, No 4 (2025) Vol 19, No 3 (2025) Vol 19, No 2 (2025) Vol 19, No 1 (2025) Vol 18, No 4 (2024) Vol 18, No 3 (2024) Vol 18, No 2 (2024) Vol 18, No 1 (2024) Vol 17, No 4 (2023) Vol 17, No 3 (2023) Vol 17, No 2 (2023) Vol 17, No 1 (2023) Vol 16, No 4 (2022) Vol 16, No 3 (2022) Vol 16, No 2 (2022) Vol 16, No 1 (2022) Vol 15, No 4 (2021) Vol 15, No 3 (2021) Vol 15, No 2 (2021) Vol 15, No 1 (2021) Vol 14, No 2 (2020) Vol 14, No 1 (2020) Vol 13, No 2 (2019) Vol 13, No 1 (2019) Vol 12, No 2 (2018) Vol 12, No 1 (2018) Vol 11, No 2 (2017) Vol 11, No 1 (2017) Vol 10, No 2 (2016) Vol 10, No 1 (2016) Vol 9, No 2 (2015) Vol 9, No 1 (2015) Vol 8, No 2 (2014) Vol 8, No 1 (2014) Vol 7, No 2: Maret (2013) Vol 7, No 2 (2013) Vol 7, No 1 (2013) Vol 6, No 2 (2012) Vol 6, No 1 (2012) Vol 5, No 2 (2011) Vol 5, No 1 (2011) Vol 4, No 2 (2010) Vol 4, No 1 (2010) More Issue