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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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IMPLEMENTASI GMP BERDASAR PADA ISO/TS 22002-1 TERHADAP PRODUKSI IKAN TERI NASI (Stolepherus sp.) DI PT MARINAL INDOPRIMA Sri Handayani; Lorine Tantalu; Rosalia May Nyonya
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.v15i2.8476

Abstract

ISO / TS 22002-1 is an excellent document to use as a requirement program in the application of a food safety management system for any food producer or processor. This guideline can be applied at PT. Marinal Indoprima, Pamekasan as a producer of dried anchovy (Stolepherus sp.) engaged in export. The purpose of this study was to analyze the application level of GMP base on ISO / TS 22002-1, quality control during the processing process and improvement efforts made by PT. Marinal Indoprima, Pamekasan. The data collection method is done by interview, observation and questionnaire. The fulfillment criteria are calculated based on the percentage of the score assigned to each Pre-Requisite Program (PRP) from number 4 to 17 (except for number 14 and 15). The results of the study inform that product quality control is carried out by means of inspection of raw materials, during processing and final products. Analysis of compliance with GMP (Good Manufacturing Practice) base on ISO / TS 22002-1: 2009 at PT. Marinal Indoprima Pamekasan, has very good qualifications in fulfilling PRP 7 (Waste Disposal), PRP 9 (Purchasing Management), PRP 16 (Warehousing), and PRP 17 (Product Information and Consumer Awareness), good qualifications in fulfilling PRP 4 (Construction and Building Layout), PRP 6 (Utility: Air, Water and Energy), PRP 8 (Equipment, Washing, Maintenance), and PRP 12 (Pest Control). Improvement efforts that need to be done by PT. Marinal Indoprima refers to the lack of qualifications in fulfilling PRP 5 (Layout of Workplace), and very poor qualifications in fulfilling PRP 10 (Prevention of Cross Contamination), PRP 11 (Cleaning and Sanitation) and PRP 13 (Sanitation and Personal Hygiene Facilities).
KEMAMPUAN EKSTRAK ETANOL DAUN JERUK PURUT (Citrus hystrix D.) UNTUK MENGHAMBAT BAKTERI Escherichia coli DAN Salmonella sp. PADA SUSU SEGAR Yustina Wuri Wulandari; Kharis Triyono; Nanik Suhartatik; Mita Krisna Murti
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.v15i1.7846

Abstract

Kaffir lime leaves are often used as a flavoring. In addition to being used as a flavoring, kaffir lime leaves are known to be used as antimicrobials. Fresh milk has a high nutritional value, so good for the growth of pathogenic microbes. Therefore, treatment is needed on fresh milk by adding of kaffir lime leaves ethanol extract which containing active compounds to inhibit the growth of pathogenic microbes. The purpose of this research is to know the ability of kaffir lime leaves ethanol extract to inhibit E. coli and Salmonella sp. on fresh milk. This research uses explorative method with 2 factors. The first factor was concentration of kaffir lime leaves ethanol extract (20, 10, 5, and 2,5 g/ml), while the second factor was incubation time (0, 1, 2, and 3 hours). Analysis of this research include Total Plate Count (TPC) and calculation of count of E. coli and Salmonella sp. The results showed that the kaffir lime leaves ethanol extract able to inhibit the growth of E. coli and Salmonella sp. in fresh milk. Growth of E. coli and Salmonella sp. decreased significantly with increasing concentrations of kaffir lime leaves ethanol extract and incubation time.
KARAKTERISTIK JAMBAL ROTI IKAN MANYUNG (Arius thalassinus) DENGAN SUPLEMENTASI BAKTERI ASAM LAKTAT INDIGENOUS Merkuria Karyantina Karyantina; Sri Anggrahini; Tyas Utami; Endang Sutriswati Rahayu
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.v15i2.9035

Abstract

Jambal roti is a fermented product of sea catfish (Arius thalassinus) with the manufacturing process uses a high salt concentration (30%), and is still done traditionally. High salt in fish processing causes consumers to hesitate in consuming the product. The fish fermentation process involves several bacteria, including lactic acid bacteria, which will break down fish protein into other compounds that affect the chemical and microbiological characteristics of the product. This study aims to analyze the effect of supplementation of the variation of salt content (20%, 25% and 30%) and the indegenous lactic acid bacteria  (control, Lactobacillus plantarum, Pediococcus acidilactici and Pediococcus pentosaceus) on the chemical and microbiological characteristics of the jambal roti. The results showed that the 25% salt content with Lactobacillus plantarum supplementation had the best characteristics among the other treatments, namely the number of coliform bacteria (2,11 log cfu / gram) and Salmonella-Shigella (2,18 log cfu / gram) the least among others treatments, total bacteria (7,26 log cfu/gram) and total lactic acid bacteria (4,58 log cfu/gram). Chemical characteristics includes moisture content 32,53%, ash content 23,08% wb, Aw 0,67, fat content 1,74% (w / b), NaCl content 18,10%  and total protein 35,11%..
ANALISIS NILAI TAMBAH DAN ANALISIS EKONOMI ABON PISANG MUDA DENGAN PENAMBAHAN BUMBU MASAK HABANG Mufrida Zein; Nuryati Nuryati; Mariatul Kiptiah; Ema Lestari
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.v15i1.7906

Abstract

Banana kepok is one fruit that has many nutritional value that can usually be good processed into various foods because banana kepok has a delicious textur and can made abon. Abon is a food that is done by drying process based on beef, chicken and fish, abon can also made from a variety of other basic ingredients by modifying the new the young banana shredded with a new taste of habang season. The aims of these reseach is to now the acceptance of consumers, the economic analyze, and the added value of the product. The organoleptic test results from banana formulations 150 gram, chicken meat 20 gram, habang cooking spices 30 gram, 500 ml coconut milk, and brown sugar 50 gram, much acceptable to consumers due to fine texture and good taste. As for the result of economic analysis obtained HPP of Rp 3.689/banana wrop abon banana with the addition of habang seosoning, the BEP 15 packs of ± 1 month marketing resolts get a turnover of Rp 1.200.000.00. The added value ratios abtained for the young banana fruit commodity amounted to 74% with the percentage of benefit is 88%.
PEMODELAN PERSAMAAN ARRHENIUS UNTUK MEMPREDIKSI UMUR SIMPAN PENYEDAP RASA CANGKANG RAJUNGAN Nurhidajah Nurhidajah; Boby Pranata; Diode Yonata
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.v15i2.9720

Abstract

The aim of this research is to determine the shelf life of seasoning of swimming crab shell in metalized packaging, which is stored at various temperatures using the Arrhenius modeling. Seasoning are packaged using metalized packaging with a thickness of 0.06 mm, which is stored at 25ºC, 35ºC, and 45ºC for 8 weeks with 75% humudity. The parameters used for measuring shelf life are initial moisture content, critical water, and changes in water content during storage. In addition, analysis of hygroscopicity and water activities (aw) value of seasoning as supporting parameters were also carried out. The results showed that seasoning that the seasoning of the swimming crab shells was classified as a hygroscopic product, had moisture content, and aw values a low during storage. The longest shelf life of the swimming crab shell seasoning is storage at 25ºC, reaching 62 weeks based on moisture content parameters.
ANALISA TEKNO EKONOMI PENGEMBANGAN USAHA BERBASIS KEARIFAN LOKAL KAB. SUMBA BARAT DAYA : BUBUR ROWE LUWA INSTAN Nurhaidar Rahman; Nur Kartika Indah Mayasti; Ade Chandra Iwansyah; Ashri Indriati; Yusuf Andriana
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.v15i2.9367

Abstract

Rowe Luwa porridge is a local wisdom product from Southwest Sumba Regency (SBD), made from rice and the green colour of pounded sweet potato leaves. The instant Rowe Luwa porridge innovation enriched with sea fish meat and Moringa leaves is expected to provide added value to the product. Rowe Luwa instant porridge will extend shelf life and become a superior product of SBD. In starting a business development, technical and economic analysis is needed to determine whether the business is feasible or not to run. The selling price of 1 pack of 80 grams with a sales profit of 19.22% of Rp. 14,000, -. The results of the financial analysis of Rowe luwa instant porridge business obtained a Break-Even Point (BEP) unit per month of 588 packs, Net present value (NPV) of Rp. 110,173,149, Net B / C of 1.15, IRR of 44% and a payback period of 33 months. Based on the results of the calculation of financial analysis, it can be concluded that Instant Rowe luwa porridge's business is feasible to develop.
PENGERING SUMBER ENERGI BIOMASSA SABUT KELAPA MENINGKATKAN PENGHASILAN PERAJIN IKAN TERI SKALA RUMAH TANGGA I Gede Bawa Susana; Ida Bagus Alit
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.v15i1.7200

Abstract

The process of drying anchovy traditionally causes the temperature and drying time to be suboptimal. This affects the income of anchovy fish processing workers. To increase the income of anchovy processing workers, a dryer is designed with a coconut fiber biomass energy source. The study was conducted on a sample of 20 people and a drying chamber capacity of 24 kg of wet anchovy. The drying process is carried out in the drying chamber. The drying chamber is integrated with a coconut fiber biomass burning stove and heat exchanger. Hot air drying is obtained through the conversion of coconut fiber thermal energy. The process of energy conversion occurs between the burning of coconut fiber in the furnace with environmental air flowing in the heat exchanger pipe. The resulting hot air flows into the drying chamber. This system has an impact on weather-free drying. In addition, the results of drying become hygienic. This has implications for the increased income of anchovy processing workers. Profits reach 3,408,000.00 IDR every month. Anchovy processing workers enjoy the profit from the investment costs of the dryer after 4.464 months. Coconut fiber biomass dryer has a Return on Investment level of 274.36%. It can be said that the application of coconut fiber biomass dryers in the process of drying anchovies provides positive results in the form of economics the profits.
PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED Risa Nofiani; Selvia Ulta; Dewi Safitri; Lia Destiarti
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.v15i2.7444

Abstract

Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification. However, this food is unpopular among several communities in Indonesia, particularly for the juveniles due to limited processing knowledge. Therefore, this study aims to characterize the physicochemical properties of purple water yam flour (PWYTF) and starch (PWYTS) in order to assess consumers' acceptability toward gluten-free cookies. The PWYTF was prepared by drying peeled tubers, which was subsequently grounded. Meanwhile, the PWYTS was prepared by homogenizing the peeled tubers with water, the sediment from supernatant was dried. The chemical properties, such as moisture, ash, fiber, protein, and lipid, were determined using the Indonesian national standard procedures for flour. The physical properties, namely pH, bulk density (BD), water/oil absorption capacity (W/OAC), water/oil binding capacity (W/OBC), swelling power (SP) and solubility (Sol) were evaluated. The PWYTF and the PWYTS were used to make gluten-free cookies, with their physical properties and consumer's acceptability evaluated using semi-trained panelists. Yields of both the PWYTF and the PWYTS were 36.10% and 26.63%, respectively. The chemical compositions of the PWYTF and the PWYTS were significantly different (p0.05) for carbohydrate (80.34 and 80.78 %), crude protein (0.78 and 0.81%), and crude fiber (2.0 and 1.9%) except for the ash content (2.6 and 0.5%), lipid (0.3 and 0.1%), and moisture (13.77 and 15.70%). Furthermore, their physical properties were also significantly different (p0.05) for pH (6.62 and 5.84), BD (0.46 and 0.68 g/mL), WAC (2.07 and 0.46 g/g), WBC (1.07 and 0.49 g/g), SP, and Sol except OAC (1.63 and 1.49 g/g) and OBC (0.63 and 0.49 g/g). The cookies made from the PWYTS were appreciated with the highest hardness and rated from panelists. Therefore, the PWYTS can be used in place of a commercial wheat flour to make cookies..
PENGARUH PENAMBAHAN BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG SORGUM FERMENTASI. Seveline Seveline; Heni Oktafiana; Wijaya Murti Indriatama; Moh Taufik
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.v15i1.7843

Abstract

The research aims to analyze the chemical and organoleptic properties of sorghum flour fermented by the addition of lactic acid bacteria. The study consisted of three stages, namely the preparation phase for the bacterial starter, the stage of making fermented sorghum flour and the analysis stage. The study consisted of four treatments namely one treatment of sorghum flour which was fermented spontaneously as a control and the other three sorghum flour fermented by the addition of Lactobacillus plantarum lactic acid bacteria, Lactobacillus fermentum and Lactobacillus paracasei. The fermentation process was carried out for 5 days, then the data were analyzed using one-way analysis of variants (ANOVA) at the 95% level with Duncan's further test. The results showed that the addition of lactic acid bacteria had no effect on water content, crude fiber content, tannin content, acidity (pH) value, panelist preference level on color, aroma and texture but had a significant effect on the level of panelist preference on overall sorghum flour resulting from.
UJI KESUKAAN DAN KANDUNGAN GIZI TUNA MENTAI SEBAGAI ALTERNATIF MAIN COURSE UNTUK MENCEGAH STUNTING Novi Dwi Utami; Nani Ratnaningsih; Badraningsih Lastariwati
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.v15i1.8862

Abstract

Stunting is a condition where a person's height is shorter than someone's age. Inadequate energy and nutrient intake is a very important factor in stunting problems. This study aims to develop mentai rice products, determine the people's acceptance of mentai tuna development products and examine the nutritional content contained in these food products. This type of research is research and development (RD) with 4D design (Define, Design, Develop, and Disseminate). The panelists used were 2 expert panelists and 30 trained panelists and used laboratory tests. The results of the validation of 2 expert panelists showed the number 3.88 in other words the mentai tuna product can pass the validation stage with very good values, the sensory test results of 30 trained panelists had an average of 3.85 or it could be interpreted that the mentai tuna product was highly accepted by consumers. The results of laboratory tests showed that the nutritional content of mentai tuna consisted of protein 11.75 grams, fat 6.38 grams, carbohydrates 37.43 grams, energy 254.06 kcal and iron 1.43 miligrams per 150 grams of product.

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