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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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STRATEGI PENGEMBANGAN KLUSTER INDUSTRI LEDRE PISANG DI KABUPATEN BOJONEGORO Sudirman Sudirman; Dodyk Pranowo; Wike Agustin Prima Dania
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.v15i1.7185

Abstract

Ledre is one of the signature snacks from Bojonegoro Regency. The center for producing bananas ledre in Bojonegoro Regency are in Padangan and Purwosari Districts. The main ingredient used in producing ledre is plantain which grown in Bojonegoro Regency. The banana ledre industry has various problems such as the capital, labor, product quality, marketing and there is no cluster division for each type of business. The purpose of this study was to determine the cluster and strategy for the development of banana ledre industry in Bojonegoro Regency. The method used was K-means Clustering and Fuzzy Analytical Hierarchy Process (FAHP). The results of the analysis were determined as many as 3 clusters, they were cluster 1 as the medium industry group, cluster 2 for small industry group and cluster 3 for the household industry group. The alternative strategy for cluster 1 development is to collaborate with the Bojonegoro Regency Office to provide training and education for workers and the establishment of SOPs for workers. The alternative strategy for cluster 2 development is to collaborate with financial institutions in Bojonegoro Regency with competitive interest rates and establish cooperation with the Office of Cooperatives and SMEs related to the venture capital. While the alternative strategy for developing cluster 3 is cooperation with the Bojonegoro District Office regarding legality licensing and improving the quality of packaging materials.
SENSORY RESPONSE OF WET NOODLES WITH SUBSTITUTION OF SUPER RED DRAGON FRUIT (Hylocereus costaricensis) PEEL Yuliani Yuliani; Alberth Parlindungan; Marwati Marwati; Krishna Purnawan Candra
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.v15i2.7275

Abstract

Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.
ANALISIS RISIKO GREEN SUPPLY CHAIN MANAGEMENT AGROINDUSTRI BIOETANOL (STUDI KASUS DI PT. ENERGI AGRO NUSANTARA) Bambang Herry Purnomo; Luluk Sinta Devi; Winda Amilia
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.v15i1.7324

Abstract

PT. Energi Agro Nusantara is a company engaged in the field of renewable energy, namely producing bioethanol made from molasses. In carrying out its business activities, PT. Energi Agro Nusantara applies the concept of Green Supply Chain Management (GSCM), but in the implementation of green manufacturing there are still complex problems including raw materials being scattered, production machine breakdowns, byproducts that have not been utilized optimally. These problems have the potential to cause risks that can harm the company. This study aims to determine the risk events and sources of risk that can occur and design a management strategy that can be used to reduce the incidence of risk sources. on GSCM agroindustry bioethanol activities. The method used in this research is the House of Risk (HOR) which consists of 2 phases, namely HOR phase 1 is used to identify risks that occur in supply chain activities and HOR phase 2 is used to arrange preventive measures from priority risks. The results showed that there were 24 risk events and 33 identified sources of risk. From HOR phase 1, 9 priority risk sources were obtained which were taken into consideration in the preparation of handling strategies. From HOR phase 2, obtained 5 priority handling strategies.
PENGEMBANGAN PENYEDAP RASA ALAMI DARI CANGKANG RAJUNGAN DENGAN METODE FOAM-MAT DRYING Diode Yonata; Nurhidajah Nurhidajah; Boby Pranata; Muhammad Yusuf
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.v15i1.8799

Abstract

Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited. Processing the swimming crab shells into flour will cause the shell protein to hydrolyze, so that amino acids become free and give an umami effect derived from glutamic acid compounds. Umami compounds from crab shell flour can be developed into seasoning along with components of salt, sugar and pepper. This research to determine the best formula for making natural seasoning from swimming crab shells using the foam-mat drying method. A total of 5 formulas were determined based on the ratio of swimming crab shell flour to salt, that is F1 (25:45), F2 (30:40), F3 (35:35), F4 (40:30) and F5 (45:25). The parameters analyzed included physical and chemical characteristics of seasoning. The results showed that the higher addition of swimming crab shell flour had an effect on increasing levels of glutamic acid as a source of umami and the rendement of seasoning, as well as decreasing salt content, water content, solubility, and product hygroscopicity, but did not affect sugar content and water activity of the seasoning. The best formula for seasoning is F4 with a ratio of swimming crab shell flour to salt (40:30).
ANALISIS STRUKTUR JARINGAN DAN PROSES BISNIS DALAM RANTAI PASOK SAYURAN LAHAN PASIR PANTAI Banun Diyah Probowati; Adi Djoko Guritno; Mochammad Maksum; Dyah Ismoyowati
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.v15i1.7455

Abstract

The changing paradigm of  the business environment is becoming increasingly dynamic. Supply chain can be a competitive strategy that can improve the ability of business competition to determine critical points in business processes. The supply chain process has a big impact on global business and commerce. Development of an effective supply chain is carried out through the development of network structures in the supply chain, especially for coastal agricultural land vegetables. Vegetables planted in coastal agricultural land have their own uniqueness, which is different from plateau plants because of the nature of the land. Research aimed to analyze the network structure and chain business processes of  vegetable  supply chain in the coastal agricultural land.  Research method used framework process of horticulture supply chain development method that were modified.  The results showed that the supply chain network structure of  vegetable from coastal agricultural land  different from plateau land. There was a network structure of supply chain from farmers / farmer groups to traders in the auction market. Key business  processes in vegetable supply chain of  coastal agricultural land that can support sustainable profits were building trust, coordination, collaboration and policy
PENGGUNAAN MINYAK CENGKEH DALAM APLIKASI EDIBLE FILM WHEY TERHADAP KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGIS KEJU GOUDA Fahrullah Fahrullah
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.v15i2.10060

Abstract

The research aims to observe whey edible film coating clove oil antimicrobial compounds on the chemical and microbiological characteristics of gouda cheese. The chemical and microbiological characteristics of Gouda cheese covered with whey edible film were investigated using an experimental method. The research was conducted in a completely randomized design with four treatments. The treatment used different concentrations of clove essential oil (0 %; 5 %; 10 % and 15 %). The value of water content, water activity, color (L*,b*), and inhibition against pathogenic microbes gave a significant value (P0.01) with the addition of clove essential oil concentration. The chemical of gouda cheese coated with whey edible film clove essential oil antimicrobial agent showed that water content was at 41.57 - 43.38 %, the water activity was at 0.915 - 0.930, the color (L* was at 59.07-61.50; a* was at 10.57-11.46; b* was at 23.51 - 25.80) and the treatment starting from a concentration of 5 % clove essential oil resulted in high inhibition of pathogenic microbial, molds, and yeasts. 
ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) DI CV. SUMBER TIRTA JAYA BANYUWANGI Nita Kuswardhani; Yuli Wibowo; R. Dio Alif Pratama
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.v15i1.7693

Abstract

Water is one of the basic needs that is very important for human life. One of the most important things needed by humans is drinking water. Now many companies are producing bottled drinking water to meet the needs of the community. Along with these developments, the issue of quality assurance and product safety, especially bottled drinking water products, continues to grow according to consumers' demands and requirements and the level of life and human well-being. One way to attract consumer confidence in product safety is to ensure that the drinking water products produced are safe for health and that the treatment process complies with the government's standards. The purpose of this study is to Analyze the application of Good Manufacturing Practice, Assess the application of Good Manufacturing Practice, and Recommend improvements related to the application of Good Manufacturing Practice in CV. Sumber Tirta Jaya Banyuwangi. Analysis of the application of GMP was carried out by referring to the regulation of the Minister of Industry of the Republic of Indonesia No. 75 of 2010 regarding how to process food processing properly with a questionnaire accompanied by a fishbone method to identify the factors of GMP irregularities and brainstorming methods in order to recommend improvements from the deviation in the application of GMP that occurred. Based on the study results, from 178 sub-aspects of GMP response examination taken from the regulations of the Ministry of Industry of the Republic of Indonesia, 31 total deviations are consisting of 18 minor deviations, four significant deviations and nine critical deviations. Critical deviations include the aspects of buildings, employees, facilities sanitation, and process control of machinery and product contamination.
ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN TEH HERBAL (Euphorbia hirta) DENGAN KOMBINASI TEH HITAM (Camellia sinensis) Agung Nugroho; Hesty Heryani; Wiwin Tyas Istikowati
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.v15i2.9315

Abstract

Degenerative diseases have been reported as the main causes of mortality number in Indonesia. An unhealthy lifestyle, including lack of exercise combined with low of fiber and antioxidants diet, is believed as the main triggering factor. Functional foods which offer several benefits, including its built-in nutrition, the pharmacological effects, as well as the practical uses, is considered as one of the effective solutions to supply the antioxidant deficiency. Euphorbia hirta is an herbaceous plant that has been reported to have several important pharmacological activities, including in the prevention of some degenerative diseases through its antioxidative capacity. A type of functional food enriched with antioxidant has been formulated from the leaves of E. hirta and black tea (Camellia sinensis); however, the feasibility analysis of its processing industry has not been carried out. This study was aimed to analyze the marketing, technical, management, and financial feasibility of establishment of functional food industry of E. hirta herb combined with black tea. The feasibility was analyzed by considering the marketing aspects, technical aspects (process technology and plant layout), management aspects, and financial aspects as measured by the NPV, Net B/C, IRR, PBP, and BEP values. The financial analysis showed that the NPV was Rp81,520,549.00 with 1.30 of Net B/C, 27.64% of IRR, and 2.6 years of PBP. Based on the results, the planned industry is declared to be feasible especially in the aspects of marketing, technic, management, and financial.
PENGARUH KEMASAN PRODUK MINUMAN COKLAT BANJAROYO TERHADAP MINAT BELI Diklusari Isnarosi Norsita; Ika Restu Revulaningtyas; Sri Wijanarti
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.v15i2.9749

Abstract

The development of ready-to-drink chocolate products is a milestone to increase the added value of cocoa beans. Cocoa bean is a potential commodity of Banjaroyo, Kulon Progo Regency, DIY. The development of chocolate beverage needed ability of producers to understand consumer demand, including in terms of product appearance, so the products can be accepted in the market. This study aimed to analyze the effect of packaging of Banjaroyo chocolate beverage on buying interest. Product packaging attributes that will be examined were colors, illustrations, forms, information and typography. This study used a quantitative approach by collecting assessments of 100 respondents and qualitative data as a support. The level of influence of packaging attributes on consumer buying interest was analyzed by regression tests and descriptive analysis. The results showed that the packaging color, illustrations, forms, information and typography simultaneously affected 66.4 % buying interest. The packaging form and packaging typography and information attributes significantly influence buying interest by 48.94 % and 10.74 %. Based on descriptive analysis respondents liked the form of a sturdy packaging, and easy to hold. However, packaging requires an improvement in the completeness of product information, and the uniqueness of the illustrations.
PENGARUH KAPABILITAS SUMBERDAYA DAN TOP MANAGEMENT SUPPORT TERHADAP INOVASI DAN MODERASI KETIDAKPASTIAN LINGKUNGAN TERHADAP RISIKO INOVASI Endah Rahayu Lestari; Rizky Luthfian Ramadhan Silalahi; Dhiksa Noer Annasa
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.v15i1.6430

Abstract

Innovation is a complex process and uncertain. Therefore, important aspects of innovation success must be considered. Launching new products is not easy, expensive, and risky because new product development requires costs, and the product must have more value than other similar products. The availability of resources can increase a company's capacity to support innovation. Product development or innovation cannot be carried out well without management commitment or Top Management Support (TMS). The purpose of this research is to empirically examine the effect of resources capability, and Top Management Support on innovation and its implications for innovation risks both directly and moderated by environmental uncertainty. The study using structural modeling and data analysis employing Partial Least Square (PLS). The results reveal that resource capability and top management support have a positive effect on innovation, and the higher environmental uncertainty increases the risk of innovation.

Page 25 of 75 | Total Record : 750

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