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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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PERFORMANCE IMPROVEMENT OF YOGURT THROUGH THE VARIATION OF ROSELLE EXTRACT ADDITION AND FERMENTATION TIME Ike Sitoresmi Mulyo Purbowati; Karseno Karseno; Ali Maksum; Ibrahim Aldaw Ibrahim
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.v15i2.7793

Abstract

Yogurt was a functional drink that was high in nutritional value but had a relatively short shelf life. Roselle extract had a high content of bioactive compounds, namely anthocyanin, polypHenol, and vitamin C. The integration of yogurt with roselle extract was expected to improve product performance both from the properties of health and sensory. This study aimed to determine the effect of roselle extract addition and fermentation time on the characteristics of roselle-based yogurt products.  The research method used was an experimental method with a completely randomized design with Duncan's further test with treatments (1) the addition of rosella extract consisted of 3 levels, namely 0.5, 1.5, and 2.5 %. (2) Fermentation time: 8, 12, and 16 hours. The observed variables included chemical (pH, total titrated acid/TTA, anthocyanins), microbiology (lactic acid bacteria/LAB), and sensory.  The fermentation time affects the pH value and TAT.  The 12 hours of fermentation time gave pH and TTA values, respectively: 3.77 and 1.23%. The variation in the addition of roselle extract significantly affected the anthocyanin, TTA, and LAB values. The addition of the extract as much as 1.5% gave the anthocyanins, TTA, and LAB value respectively 0.871 mg/mL, 1.31%, 561.11x 107CFU/mL.  The best treatment was yogurt with a roselle extract concentration of 1.5% and 20 hours of fermentation.  This yogurt had characteristic as follows: pH 3.7, TAT 1.33%, anthocyanins 0.8751 mg/mL, LAB 560 x 107 CFU/mL, reddish-yellow (4), distinctive aroma (4), Sour taste (4), fine texture (4), and liking (4).
IMPLEMENTASI ASPEK GMP, SSOP, DAN SISTEM HACCP PADA UMKM ONCOM DAWUAN Rita Purwasih
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.v15i1.6837

Abstract

Dawuan is a sub-district in Subang Regency, West Java, which is famous for its special food, Oncom. Oncom is one of the typical foods from Java which is a fermented product from the substrate of peanut meal or tofu pulp which has been inoculated with red oncom spore molds. The purpose of this study is to find out the description of the application of GMP, SSOP and HACCP on SMEs Oncom Dawuan, identify hazards related to the Dawuan oncom manufacturing process and provide recommendations for developing a HACCP system, to produce products that are safe for consumption. The methodology carried out in this study consisted of 4 stages: identification, data collection, data collection and processing, and literature study. The process of collecting data is obtained through surveys that are observation and interviews and the data is processed and presented using descriptive methods. The application of GMP to MSME Oncom Dawuan has serious irregularities in machinery and equipment, employees, packaging, maintenance and sanitation programs, and transportation. The aspects of SSOP have not been implemented and are not yet a concern of MSME Oncom Dawuan and the critical points that exist in raw materials and the receipt of raw materials, starters, cassava mixture, steaming, and fermentation, as well as the dangers that can contaminate products in Dawuan oncom production, include biological/microbiological, chemical and physical. Recommendations given to MSME Oncom Dawuan are related to employee hygiene, production equipment and production support, SSOP application; and the layout of the production space.
ANALISIS KELAYAKAN PENGEMBANGAN KAWASAN MINAPOLITAN YANG BERKELANJUTAN DI KABUPATEN SITUBONDO Yuli Wibowo; Nita Kuswardhani; Qurrotun A’yuni
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.v15i1.8099

Abstract

Situbondo Regency is one of the regions designated as a pilot minapolitan area in Indonesia. This study aims to analyze the feasibility of developing a Minapolitan area in Situbondo Regency using a sustainable development perspective. The data processing method used in this research is the Mamdani fuzzy inference system. This study uses sustainable development dimensions to examine the feasibility of minapolitan area, including ecological, social, economic, and institutional aspects. Data processing aids using Matlab software. The results showed that the Minapolitan area in Situbondo Regency is feasible for a sustainable Minapolitan area. Situbondo Regency has an ecologically appropriate area and meets the requirements for developing fisheries and marine potential. The social environment in Situbondo Regency is also quite conducive to the development of the Minapolitan area, which can be seen from the community's active role in managing fishery resources. Community involvement in fisheries resource management is supported by fishermen and cultivation groups, including supporting institutions that can institutionally strengthen the presence of minapolitan in Situbondo Regency. The Minapolitan area's development is considered to provide economic benefits to both the communities around the area and the local government.
AKTIVITAS ANTIMIKROBIA EDIBLE FILM PATI KIMPUL (Xanthosma sagittifolium) DENGAN VARIASI JENIS DAN KONSENTRASI EKSTRAK JAHE (Zingiber officinale) Mutiara Krisna Putri; Merkuria Karyantina; Nanik Suhartatik
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.v15i1.6449

Abstract

Edible film merupakan lapisan tipis yang memiliki fungsi untuk melapisi makanan atau membungkus makanan. Edible film harus aman karena terkadang edible film merupakan bagian dari makanan. Kimpul mempunyai potensi yang baik sebagai bahan dasar pembuatan edible film karena kandungan amilosanya yang tinggi. Salah satu fungsi edible film adalah untuk memperpanjang masa simpan sehingga apabila suatu edible film mempunyai kemampuan sebagai antimikrobia, akan memberikan nilai lebih. Penelitian ini bertujuan untuk menentukan kemampuan ekstrak jahe dalam menghambat pertumbuhan mikroba pada edible film pati kimpul dan menentukan karakteristik edible film pati kimpul dengan penambahan ekstrak jahe. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor pertama adalah konsentrasi ekstrak jahe (10, 15, dan 20%) sedangkan faktor kedua yaitu jenis jahe (Gajah, Emprit, dan Merah). Hasil penelitian terbaik diperoleh dari perlakuan konsentrasi ekstrak jahe 20% dan jenis Jahe Merah didasarkan pada hasil pengujian antimikroba terbaik. Pada perlakuan ini dihasilkan kadar air edible film 11,70%%, ketebalan 0,09 mm, kuat tarik 1,1 MPa, zona hambat terhadap E.coli 1,1 cm, zona hambat terhadap S. aureus 1,6 cm.
PENGEMBANGAN EDIBLE FILM BERBASIS PATI TALAS TERMODIFIKASI SECARA CROSS - LINKING MENGGUNAKAN SODIUM TRIPOLYPHOSPHATE DENGAN PLASTISIZER GLISEROL Ria Ulfiasari; Rini Umiyati; Umar Hafidz Asy'ari Hasbullah
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.v15i2.10199

Abstract

Plastic as food packaging had less beneficial properties besides being harmful to health and not environmentally friendly. The use of taro starch based edible film was expected to solve this problem. The purpose of this study was to study the use of taro modified starch with sodium tripolyphosphate (STPP) as crosslinking agent and glycerol as a plasticizer to physical and mechanical characteristics in making edible films.  Experimental design was carried out using differences in concentration of modified starch 3%, 5%, and 7% and glycerol concentrations of 10%, 30%, and 50%. The results showed that the use of modified taro starch and glycerol in the edible film formulation had a good impact on the properties of the film by decreasing the water vapor transmission rate and increasing the solubility of the film.
PENANGANAN DAN PENERAPAN TEKNOLOGI PASCAPANEN TANAMAN OBAT Harto Widodo; Dyah Subositi
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.v15i1.7661

Abstract

Post-harvest handling of medicinal plants (MP) is an important process for providing medicinal materials which either directly used as a simplicia or further processed products. Improper handling will deteriorate the physical, chemical and biological (microbial contamination) quality of simplicia. Otherwise, the appropriate process will achieve good quality products especially the target active constituents of medicinal plants that can be maintained, or even increased. The purpose of this paper was to discuss the important aspects of postharvest management and the application of technology to reduce the loss of quality and quantity of medicinal plant yields. The post-harvest process of medicinal plants generally includes the stages of fresh sorting, washing, draining, cutting, drying, dry sorting, packaging and storing. The principle of postharvest handling of medicinal plants must be based on obtaining the product with the lowest possible cost, water content, energy consumption, space, and resources, and with the highest physical, chemical, and biological quality. The best postharvest handling methods for one medicinal plant cannot be generally applied to other medicinal plants. Proper post-harvest technologies should be developed for an individual MP to achieve quality products. Comprehensive research on postharvest handling process is needed for individual MP commodity based on the characteristics of each ingredient and the target of active principles so that the most suitable method for each type of medicinal plant is obtained.
STUDI KELAYAKAN TEKNIK DAN BIAYA TERHADAP ALTERNATIF FITOREMIDIASI PADA AIR LIMBAH PENGOLAHAN KOPI Elida Novita; Sri Wahyuningsih; Charisna Adinda
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.v15i2.9056

Abstract

Sidomulyo Village is one of the coffee-producing locations in Silo District, Jember Regency. The coffee processing waste is no handling. The coffee processing wastewater could potentially lead to a decrease in environmental quality. Phytoremediation is an alternative technology that can be applied because of the availability of a waste storage pond in Sidomulyo, which can to become a pool for phytoremediation. Besides, phytoremediation is a simple technology that can reduce the concentration in coffee processing liquid waste. The purpose of this study was to compare phytoremediation alternatives using the aeration, circulation, and constructed wetland (CW) system, which is the most feasible to be applied to coffee processing wastewater treatment in Sidomulyo Village based on technology and cost aspects. The stages of this research were direct surveys of respondents, comparing the efficiency of phytoremediation performance with aeration, circulation and constructed wetland (CW) systems, analysis of technical feasibility, and costs. The research results show that phytoremediation with the CW system is more than feasible than aeration and circulation systems based on technological and cost aspects. Phytoremediation application using the CW system based on the technology or technical aspects is more than feasible because it easy application and has a shorter residence time (continuity). The value of the reduction efficiency of TSS, BOD, and COD parameters in coffee wastewater treatment using phytoremediation with the CW system is sequentially 29.80; 63.75; and 63.70%. Inventory cost of constructing CW for processing coffee wastewater of Rp. 64,050,000 with a storage capacity of 82.5 m3.
SENSORY PROPERTIES OF ANALOG COFFEE FROM BANANA PEELS Umar Hafidz Asy'ari Hasbullah; Allikha Bias Mentari; Siti Nur Kholisoh; Taufik Nor Hidayat
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.v15i2.6219

Abstract

Banana peel had the potential to be used as analog coffee. The sensory of analog coffee will determine consumer acceptance and potential for production. This research aims to study the effect of banana peel maturity and the length of the oven on the sensory characteristics of banana peel analog coffee. Ripe and unripe Kepok banana peels were dried and then baked in the oven with time variations of 5, 10, and 15 minutes/ 50 gram. Then it was reduced in size and sieved with 60 mesh. The sensory test was used hedonic were performed by untrained panelists and descriptive methods were performed by the first training panelists. The results were showed that the panelists' preference towards color and aroma of analog coffee powder increased with the length of baking time. The preference for ripe banana peel analog coffee was greater than that of unripe banana peel. The panelists' preference for the color, aroma, and taste of brewed analog coffee was increased with longer baking time. The flavor of brewed analog coffee of ripe banana peel was stronger than that of the unripe peel. The most preferred banana peel coffee was ripe banana peel baked at 180°C for 15 minutes. It was showed characteristics of darker color and a stronger aroma of coffee powder. The most preferred brewing analog coffee was that with the darkest color, the coffee's strongest aroma, and the strongest bitter taste.
PENGARUH SUBSTITUSI TEPUNG SORGUM FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUKIS Seveline Seveline; Indah Putri Divia; 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.v15i1.8010

Abstract

The aim of this research is to find out the physical, chemical and organoleptic characteristics of cookies substituted by fermented sorghum flour and to determine the characteristics of the best cookies so that they can be used as alternative products based on local cereals. The study consisted of two stages, namely the manufacture of cookies and analysis. This study uses a completely randomized design with a combination of 50:50 flour and sorghum fermented flour and 100% wheat flour as a control. Data were analyzed using one-way analysis of variants (ANOVA) at 95% level and Duncan's continued test. The results showed that the used of fermentated sorghum flour as a substitute for flour making cookies had a significant effect on color, texture (level of hardness), moisture content and the level of panelist preference on cookie texture, but had no significant effect on protein content and the level of panelist freference on color, aroma, taste, aftertaste and overall of cookies produced.
KADAR OKSALAT DAN KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI TALAS (Colocasia esculenta) AKIBAT FERMENTASI ALAMI Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudhi Wardana
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.v15i1.8909

Abstract

The effect of fermentation period on the pH, titratable acidity, calcium oxalate, oxalic acid, moisture, ash contents, swelling power, solubility, and color of the taro flours was investigated present research. For this aim, taro corms were cleaned, peeled, washed, sliced into chips. Taro chips were fermented at 0, 24, 48, and 72 hours, drained, dried in a cabinet dryer at 60 °C for 10 h, and ground. Results showed that pH, ash content, solubility, lightness (L *) decreased, and moisture content, titratable acidity dan swelling power increased markedly due to fermentation. Calcium oxalate and oxalic acid of the flours changed 843,83-412,07 mg/100 g and 370,52-949,17 mg / 100 g flour respectively. The fermentation at 48 h effected a significant reduction in calcium oxalate (51,19%) and oxalic acid contents (64,35%). The present study indicated that the taro’s flours oxalate content and physicochemical characteristics properties of the taro flours were significantly affected by the fermentation period.

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