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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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KARAKTERISTIK ANTIBAKTERI MINYAK ESSENSIAL DAUN DRIMYS PIPERITA TERHADAP PERTUMBUHAN BAKTERI RESISTEN ANTIBIOTIK Gino Nemesio Cepeda
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.v15i1.6473

Abstract

Akway (Drimys piperita Hook. f) is an aromatic plant that contains essential oils in leaves and stem barks parts. The objectives of the research were to evaluate charakteristic of essential oils obtained from akway leaves as natural antibacterial agent for inhibiting growth of pathogenic bacteria namely Escherichia  coli, Pseudomonas aeruginosa, Bacillus  cereus  and Staphylococcus aureus in some levels of concentrations, acidity (pH) and sodium chloride concentrations. The extraction process of essential oil leaves was done by using hydrodistillation method. Antibacterial assays were perfomed using agar well diffusion method. The results indicated that Essential oil of akway leaves can inhibited all bacteria tested. Antibacterial characteristic of akway leaves essential oil increased as the concentration increased. Variation of pH 4-8,5 and sodium chloride concentrations up to 5% did not affected antibacterial properties of akway leaves essential oil.
SIMULASI PEMBEBANAN GIGI PERONTOK THRESHER BUAH PINANG (Areca catechu) MENGGUNAKAN METODE ELEMEN TAK HINGGA Sriyono Sriyono; Dewi Sartika T; Aries Karyadi; Agustami Sitorus; Ramayanty Bulan
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.v15i2.9571

Abstract

The design approach of a machine is a critical factor in deciding its performance. On the one, a really stronger material may be used in these machine components, but the associated costs would be higher due to overdesign (and vice versa). As a result, before beginning the production process, it is essential to study the critical points of machine components thoroughly. It would be the same if we were to design a betel nut thresher unit. The bow tooth is a crucial part of the areca thresher's design. The teeth are the parts that interact directly with the betel nut to release it from the betel nut bunch. Therefore, in this paper conducted a simulation using the finite element method (FEM) to determine the appropriate shape of the thresher tooth threshing machine for betel nuts. Three shapes of teeth that were tested in this simulation are teeth of round (type-A), rectangular (type-B), and hexagonal (type-C) teeth. The type of material that will be used to become tooth decay is ductile iron. The shape and type of this material are chosen based on the materials commonly used in Indonesia. The parameters used in the simulation include strain, stress, and displacement. The results showed that the rectangular (type-B) bow tooth could spread the shedding load better than other bow tooth types for betel nut thresher unit.
PENGARUH FORMULASI MIKROENKAPSULASI EKSTRAK KULIT MANGGIS TERHADAP KADAR AIR DAN SEBARAN JAMUR PADA LAMA PENYIMPANAN YANG BERBEDA Andri Kusmayadi
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.v15i1.7807

Abstract

The purpose of this study was to examine the effect of formulation on microencapsulation products of mangosteen peel extract encapsulated by maltodextrin from Arenga starch on water content and fungus distribution. The treatments tested consisted of: M1 (70% MPE: 30% maltodextrin/MDX), M2 (60% MPE: 40% MDX), M3 (50% MPE: 50% MDX), M4 (40% MPE: 60% MDX), M5 (30% MPE: 70% MDX), and M6 (100% mangosteen peel extract/MPE). Each treatment was observed for 0, 2, 4, 6, and 8 weeks. The results showed that the microencapsulation treatment of mangosteen peel extract with maltodextrin (M1 – M5) had a significant effect (P0.05) on water content and fungus distribution. The water content of the sample starts to increase in the second week and increases with increasing shelf life. The fungal distribution parameters showed the formation of colonies and product damage in the fourth week and continued to increase until the eighth week. This study shows that the microencapsulation treatment (M1 - M5) is able to protect the material from environmental influences and can extend the shelf life of the material rather than the control treatment (M6). The M4 treatment containing 40% mangosteen peel extract and 60% maltodextrin showed the best results on the water content and fungul distribution.
ANALISIS PENERAPAN PRODUKSI BERSIH PADA INDUSTRI TEMPE Tauny Akbari; Leni Sumarni
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.v15i2.9314

Abstract

Tempe is one of Indonesia's special foods made from soybeans. This study aims to identify and analyze application of cleaner production to the tempe industry. Analysis of the application of cleaner production is done by the quick scanning method at each stage of the production process and then tested for its technical and economic feasibility (PBP). The analysis results of the application of cleaner production in the tempe industry are tool modification, fuel substitution, use of personal protective equipment, reuse, recycle and reduce. Based on the results of technical and economic feasibility tests, the alternative application of cleaner production in the form of solid waste utilization of soybean husks as animal feed is the first priority scale to be applied to the tempe industry
KINETIKA PERUBAHAN KUALITAS FISIK PISANG KEPOK (Musa acuminata) DIBAWAH PENGARUH VARIASI LAMA WAKTU PEMAPARAN OZON DAN SUHU RUANG PENYIMPANAN Dimas Triardianto; Nursigit Bintoro
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.v15i2.9479

Abstract

As a climacteric fruit, bananas continue to ripen after being harvested and it’s accelerated by ethylene produced by the product. Post-harvest handling is needed to slow changes in the physical quality parameters of bananas for longer shelf life. Variation ozone gas exposure and storage room temperature are a potential methods to extend the shelf-life of bananas. The purpose of this study was to build a mathematical model of stored kepok bananas with variations in the duration of ozone gas exposure and storage room temperature. Green mature kepok bananas were used as the sample. The duration time of ozone exposure treatments used were 0 (untreated), 10, 15, and 20 minutes every day with a flow rate of 0.0279 ppm/menit. While the storage temperatures used were 5, 15, and 27oC (ambient temperature). Mathematical models are used to predict change rate (k) in the product quality during storage and predict the value of physical quality parameters (firmness, brix, pH, weight loss, and moisture content). The results of the change rate of quality of physical parameters show that the lower storage temperature and the longer of ozone gas exposure cause the rate change in the quality of the physical parameters to be lower. Meanwhile, the results of the model validation using the correlation coefficient (R2) and the P-value on chi-square (X2) show that mathematical models are well developed in predicting the value of physical quality parameters.
APLIKASI INTERPOLASI LAGRANGE TERHADAP EFISIENSI TURBIN PADA PABRIK KELAPA SAWIT MAYANG KAPASITAS 40 TON/JAM Siti Aisyah Aisyah; Zulham Effendi; Dicky Vernanda Maha
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.v15i1.6515

Abstract

Energy can’t be created and can’t be destroyed but energy can be transformed from one energy into another. The success rate of energy change is called efficiency. The success of a steam turbine certainly can’t be separated from the level of efficiency and application of good and correct procedures in its use. Efficiency values can be found by using data from the power released by the turbine, mass flow rate andenthalpy. Enthalphi search can use the lagrange interpolation method. Data is collected for 3 months in September, October and November 2018 at the Mayang palm oil mill. The greatest efficiency value in the three months occurred in October, amounting to 43.50 % and the lowest occurred in November, amounting to 36.98 %. High or low efficiency can occur because of the large and small comparison of the power released by the turbine enthalpy and mass flow rate. As well as the effect of the wet steam produced by the boiler can cause rotation of the blades to weaken and result in little power released by the steam turbine.
EFFECT OF BLANCHING AND DRYING PROCESS ANALYSIS OF CABYA FRUIT (Piper retrofractrum Vahl.) USING SOLAR DRYER Amirada Nur Laily; La Choviya Hawa; Sandra Malin Sutan
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.v15i1.7327

Abstract

One of the dried products that commonly used in Indonesia is cabya fruits (Piper retrofractum Vahl.). Cabya fruits usually used as seasoning and folk medicine that have various benefits for health. Solar dryer is an option that can be used as one of post-harvest handling. Drying rate, mathematical modeling of drying curve and physical characteristic as parameters to develop the drying process of cabya fruit using solar dryer have been studied. The effect of water blanching pretreatment also investigated. The final average moisture content of nontreatment and blanching cabya fruit were 9.34±0.56 and 9.70±1.1, respectively. The fruit with blanching pretreatment decrease moisture content faster than nontreatment cabya fruit. The drying rate of cabya fruit decreased with increasing the drying time and reducing the moisture content. Mathematical modelling in this research predicted according to the criteria of statistical parameters, i.e., the greatest of R2 value and the smallest of χ2 and RMSE value. The fittest model in this research was Midilli et. al. Cabya fruit with blanching pretreatment had less shrinkage than nontreatment cabya fruit.
APLIKASI PENGAWET ALAMI LARUTAN KAPUR DAN EKSTRAK TEMPURUNG KELAPA TERHADAP SENSORIS GULA KELAPA CETAK Gebila Mazaya; Karseno Karseno; Tri Yanto
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.v15i1.6105

Abstract

Solidified coconut sugar is a product made from the processing of coconut sap. Nutrient content in the sap causes the sap to be easily damaged which must be prevented by antimicrobial agents or natural preservatives. Natural preservatives that are commonly used have limited availability and are difficult to obtain, so we need alternative natural preservatives that can meet the needs of coconut sugar farmers. The purpose of this study was to obtain a natural preservative formula made from a coconut shell that produces the best coconut sugar characteristics. The experimental design used in this study was a Randomized Block Design (RBD) with two factors, namely variations in the type of shell (fresh and dry old shell) and the ratio of lime solution to shell extract (90:10; 80:20 and 70:30). The sensory characteristics of solidified coconut sugar observed include color, texture, aroma, sweetness level and likeness. The results showed the treatment of natural preservative formula with lime solution compared to the extract of fresh old shell with 90:10 rasio produced the best sensory characteristics of solidified coconut sugar with a color value of 2,838 (brown), texture 4,563 (very hard), aroma 3,988 (typical of coconut sugar), level sweetness 4,163 (sweet) and favorite 4 (like).
PENGARUH KONSENTRASI KATALIS ASAM SULFAT DAN WAKTU REAKSI PADA PEMBUATAN BIODIESEL DARI ASAM LEMAK KELAPA SAWIT Rondang Tambun; Anggara Dwita Burmana; Vikram Alexander
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.v15i1.8025

Abstract

This study aims to determine the amount of catalyst and the best reaction time in making biodiesel (methyl ester) from palm fatty acids. The esterification reaction is carried out at 65 oC by using sulphuric acid (H2SO4) as a catalyst. The catalysts used varies from 5 %, 10 %, 15 %, and 20 % to the amount of fatty acid, while the acid value is measured at the reaction time of 60 minutes, 75 minutes, 90 minutes, 105 minutes, and 120 minutes. The molar ratio of methanol and fatty acid varies from 5:1, 6:1, and 7:1. The results obtained show that the acid value increases rapidly from the reaction time of 60 minutes to the reaction time of 105 minutes, and does not increase significantly from the reaction time of 105 minutes to the reaction time of 120 minutes. Based on the acid value obtained, the highest conversion of fatty acids to biodiesel is 97.1250%. This result is obtained at a reaction time of 120 minutes, the amount of catalyst 20 % of the amount of fatty acid, and the molar ratio of methanol and fatty acids 7:1, but this result is almost the same as the conversion of fatty acids at the reaction time of 105 minutes with the same amount of catalyst and molar ratio, that is 96.9286%.
PENGARUH PENAMBAHAN YEAST (Candida apicola) PADA SOSIS FERMENTASI DAGING DOMBA TERHADAP KUALITAS FISIK, KIMIA DAN AKSEPTABILITAS Andry Pratama; Roostita L. Balia; Lilis Suryaningsih
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.v15i2.9791

Abstract

Lamb is one of the  animals livestock that is less desirable for consumption by some people because it has a distinctive flavour that affected it when were eating, called the smell is "prengus". Processing lamb into fermented sausage can remove the”prengus” smell. The addition of Candida apicola yeast to fermented sausages can improve quality and increase shelf life of product. This research aimed to find out the effect of adding Yeast Candida apicola on Physicochemical Properties and acceptability of Fermented Lamb Sausage. This research used experimental method with Completely Random Design with 3 levels of concentration factor 0,5%, 1%, 1,5% and 2%, and each treatment with 5 replication. The research showed addition of 2% yeast Candida apicola was had the best tenderness value 73.44 mm/sec/gram, 54,93% of water content, 9,21% of lipid content, 18,36% of protein content and also produced acceptability the most preferred flavour, taste and total acceptance.

Page 27 of 75 | Total Record : 750

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