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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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ANALISIS MUTU FISIK DAN SENSORI PREMIX KERNEL SEBAGAI FORTIFIKAN BERAS FORTIFIKASI Feri Kusnandar; Masita Ardi Kumalasari; Antin Suswantinah; Safrida Safrida; Slamet Budijanto
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.v15i1.7217

Abstract

Premix kernel as fortificant on the rice fortification has a very important role for the success of the fortification program. The important aspect of premix kernel besides the uniformity of micronutrient content is also mostly determined by its physical and sensory properties. The aims of this study were to determine the effect of process temperature and water addition to the physical and sensory properties of the premix kernel produced. The experiment used a factorial completely randomized design with factor (1) extruder temperature (90, 95, and 100oC) and factor (2) water addition (35, 40, and 45%). Premix kernel (1 kg) was made from rice flour (800 g), sago starch (200 g), glycerol monostearate (20 g), and iron (7000 mg) using hot extrusion technology. The results showed that the process temperature had a significant effect on the parameter of brightness, hue, length, width, and thickness of the premix kernel, while the addition of water had significant influence on all aspects of the tested parameters including brightness, hue, 1000-grain weight, length, width, and thickness of the premix kernel. Interaction of process temperature and addition of water also have a significant effect on hue parameters, 1000-grain weight, length, width, and thickness of the premix kernel. The interaction of process temperature and addition of water also significantly influenced the hue parameter, 1000-grain weight, length, width, and thickness of the premix kernel. The combination of 90°C process temperature treatment and 40% water addition produced the highest frequency for all test parameters. The triangle test showed that panelists could not distinguish the fortified rice with commercial rice in the form of both cook and uncooked rice.
MASA SIMPAN ANEKA SAMBAL DARI BAHAN NABATI MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING: KAJIAN LITERATUR Yunita Siti Mardhiyyah; Irawati Ningsih
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.v15i2.9290

Abstract

Sambal or sauce is a supplementary ingredient that dominates the market. But, many products do not include an expiration period. Sambal sauce generally can not be consumed once, so it needs storage to be more durable. The main damage is characterized by changes in physical, chemical, biological, and organoleptic characteristics. Various studies on the shelf life of chili sauce have been carried out, so the purpose of this study is to identify, analyze, and compare literature sources in the form of research results that show the effect of temperature differences on the chemical, microbiological and organoleptic properties of various chili sauces, so it is expected to be useful for serve as a reference for efforts to control damage to sauces or chili sauce by making the best storage. There are 5 groups of chili sauce, they are chili sauce, tomato sauce, onion chili sauce, fruit sauce, and andaliman sambal. The chili sauce is stored in three different temperatures (low, room and high temperatures) with the Accelerated Shelf Life Test (ASLT) method and Arrhenius model. Based on the results of the study, there is a low temperature storage of chili sauce last longer than room temperature and high storage that is 34-170 days. Whereas at room temperature and high temperature storage each lasted for 23-98 days and 21-54 days.
APLICATION OF CATFISH FLOUR ON TEXTURE AND HEDONIC PROFILES OF PEMPEK LENJER Aminullah Aminullah; Siti Wiwi Marwiyah; Intan Kusumaningrum
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.v15i2.8566

Abstract

African catfish flour can be used for making pempek from premix flour. The objective was to study the effect of the catfish flour and compare tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour. The methods consisted of making catfish flour and pempek from premix flour. The treatments were catfish flours of 15%, 20%, and 25% and a comparison of tapioca and wheat flours of 1:1, 2:1, and 3:1, respectively. Analysis on catfish flour was yield and proximate characteristics, as well as analysis on pempek lenjer, were texture profiles of hardness, springiness, and stickiness, and hedonic profiles of color, aroma, taste, and springiness texture. A complete two-factor random design and Duncan’s post hoc analysis were used in the research. The results showed that catfish flour has a yield of 20%, moisture of 6,6%, ash of 1,54%, protein of 50,94%, fat of 16,75%, and carbohydrate of 24,17%. In addition, the more the catfish flour and the less the tapioca used led to the lower the hardness and the higher the springiness of pempek lenjer. However, it did not significantly affect the stickiness. The hedonic analysis showed that this pempek has a high preference value on all parameters. The texture profiles and hedonic test produced a combination of catfish flour of 20% and a comparison of tapioca and wheat flour of 2:1 as the chosen product in this research.
IDENTIFIKASI BAKTERI ASAM LAKTAT DARI KOMBUCHA ROSELLA Merkuria - Karyantina; Sumarmi Sumarmi
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.v15i1.7340

Abstract

Kombucha is one type of traditional fresh drink derived from fermented sweet tea water for 7-10 days. Bacteria play a role in the kombucha fermentation process are acetic acid acid bacteria and lactic acid bacteria. This study aims to isolation and identification lactic acid bacteria that play a role in the kombucha rosella fermentation. The study was conducted using De Man, Rogosa and Sharpe media to add CaCO3 1 %. Colonies that grow and provide clear zones are purified several times to obtain uniform colonies morphologically and biochemically. The 18 isolates identified 8 isolates that have the characteristics of lactic acid bacteria. Analysis with API 50CH KIT identified 4 isolates from the genera Lactobacillus and 4 isolates from the genus Lactococcus.
PENGARUH KONSENTRASI SODIUM TRIMETAPHOSPATE DAN SODIUM TRIPOLYPHOSPAT TERHADAP KARAKTERISTIK KIMIA PATI AREN MODIFIKASI Abdul Rahim; Jugni Hadiustri Agape; Muhammad Fawzul Alif Nugroho; Syahraeni Kadir; Jusman Jusman; Usman Made; If'all If'all
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.v15i1.8870

Abstract

The utilizing of arenga starch is still limited in its use in the food or non-food industry, because it needs to be dual modified. The dual modification that has been done is acetylation and phosphorylation in various ratios of sodium trimethaphosphate (STMP) and sodium tripolyphosphate (STPP). The objectives of the study was to obtain an concentrations of STMP/STPP (99: 1, b / b) ratio which based on chemical characteristics at phosphate acetylated arenga starches (PAAS). The treatment used in this study consisted of dual modification of acetylation and phosphorylation using at different concentration of STMP / STPP ratio of 2%, 4%, 6%, 8%, 10%, and 12%. Observation parameters were acetyl percent, substitution degree (DS), phosphate content, moisture content, starch content, amylose content and ash content. The results showed that the best concentration of STMP / STPP ratio was 6% because it was produced PAAS with the highest percent acetyl and DS 10.52% and 0.48 respectively. PAAS water content is lower than native arenga starch. Pospor, starch and amylose content have been relatively constant after dual modification. PAAS ash content increases with increasing concentration of STMP / STPP ratio. The dual modification process would improve the chemical properties of the resulting modified starch.
PENGENDALIAN RISKO PASCA PANEN EDAMAME PADA PROSES GRADING DI PT. MITRATANI 27 Andrew Setiawan Rusdianto; Winda Amilia; Akhmad Taufikqul Hakim
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.v15i1.5797

Abstract

Post harvest risk is a condition that must be faced by agro-industry companies. PT. Mitratani 27 is an agro-industry company that produces frozen edamame. One of the postharvest risks that occurs is losses in the process grading edamame. Therefore the AHP (Analytical Hi earchy Process) method is used to identify and determine the main causes of losses in the process grading. Generally, the AHP method is a process of comparing the criteria carried out by experts, the greater the value produced, the more important the criteria that considered by experts. The results of application AHP method that a criteria with the highest value is labor (0.755) and sub criteria for worker skills (0.259). Postharvest risk control that can be done is recommendations to improvement the skills of workers grading.
KAJIAN MUTU DAN DAYA SIMPAN DENDENG UDANG PUTIH (Penaeus merguensis) SELAMA PENGEMASAN DAN PENYIMPANAN SUHU RUANG Yulia Delviani; Susi Lestari; Shanti Dwita Lestari; Sherly Ridhowati
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.v15i2.9690

Abstract

The white shrimp (Penaeus merguensis)is abundant in Indonesia which could be made the jerky product to increase its shelflife. This study was aimed to determine the quality and shelflife of vacuum and non- vacuum  packed white shrimp jerky stored at room temperature. And,  the packed of white shrimp jerky was stored at room temperature for 0, 3, 6 and 9 days. The data obtained were analyzed using paired sample t-test. The condition of packaging had affected the quality and storage times for this jerky. The average water content  value was 23,01% (dry basis,db) for all the treatments. For 9 days, the TVB-N (total volatile based- nitrogen) and TPC (total plate count) were 22,41% mgN/100g and 3,27 log CFU/g (vacuum packed), then 26,52 mgN/100g and 6.12 log CFU/g (non-vacuum packed), respectively. During storage,  total yeast and fungi, as well as  aw (activity water), have increased. The vacuum- packaged white shrimp jerky was the best option for storing this product, and it has a shelflife of up to 9.
TEKNOLOGI NON DESTRUKTIF DAN MACHINE LEARNING UNTUK PREDIKSI KUALITAS BUAH: TINJAUAN LITERATUR 2015-2020 Ali Khumaidi
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.v15i1.7810

Abstract

Accuracy in the prediction of fruit quality is very important to provide the best products to consumers and increase economic value. To produce accurate prediction of good fruit quality, it is needed the right technological instruments and data processing techniques. In this literature review systematically summarizes and analyzes non-destructive technology and machine learning for the prediction of fruit quality over the past 5 years and its challenges and explores future opportunities and prospects for forming the latest references for researchers. Based on the results of the analysis that for accuracy and speed in the examination of fruit quality for internal and external attributes required different technological approaches, methods and algorithms according to their characteristics. Development of technology and algorithms continues to be achieved to achieve the goal that is the presence of fruit quality detection devices that are fast, reliable, portable, and cost-effective.
CELLULOSIC PADS AS MATRIX SACHET ANTIMICROBIAL: A REVIEW Syifa Robbani; Farah Fahma; Sugiarto Sugiarto
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.v15i2.9366

Abstract

The advancement of active packaging technology has contributed to the need for customer assurance of the quality and protection of fresh foods and agricultural products. An example of active packaging to maintain food quality and improve product protection is the use of antimicrobial pads. Antimicrobial pads are a type of active packaging that releases active agents into the headspace food packaging in order to prevent, inhibit or destroy the growth of microorganisms.. Antimicrobial pads are very easy to apply to food products by placing them on the bottom of the product or inserting them into the packaging material. This literature study discusses the characterization of cellulose as a major component in the manufacture of pads, techniques for the incorporation of antimicrobial compounds into pads, and suitable applications for the inhibition of microorganisms in food products. Apart from that, this literature study also discusses the advantages and disadvantages of antimicrobial pads as active packs.
KAJIAN TEKNO-EKONOMI PENDAPATAN USAHA KELAPA DI KABUPATEN MUNA BARAT- SULAWESI TENGGARA Dhian Herdhiansyah; Iluh Kariasti; La Rianda Asriani
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.v15i1.6934

Abstract

The potential for developing coconut commodity plantations in, West Muna Regency, Southeast Sulawesi has not been utilized. This study aims to (a) identify the form and type and capacity of copra business; and (b) knowing the techno- economic study of coconut business revenue located in West Muna Regency, Southeast Sulawesi. Determination of the location of research carried out deliberately (purposive). The method used is a questionnaire and interview. The analysis used is descriptive-analytical and Techno-Economic analysis. The results showed that the form of coconut business in the District of Tiworo Kepulauan Muna Barat Regency is classified as a micro business with assets of 50 million each with a total income in the copra business having a garden of Rp 36.733,125. Then the total coconut business income without processing Rp. 6.493,522 and the total copra business income without having a garden is Rp. 43. 226,647. The total income of copra business in the last 3 years: (a) has the most known plantation income in 2017 amounting to Rp.14,025,625.00; (b) most coconut processing without processing received in 2017 amounted to Rp. 2,390,022.00; and (c) copra business without having the most gardens in 2017 amounted to Rp.16,527,000.00.

Page 28 of 75 | Total Record : 750

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