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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 697 Documents
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MUTU MIKROBIOLOGIS DRUPA BUAH MERAH (Pandanus conoideus Lamk.) PADA BERBAGAI JENIS KEMASAN SELAMA PENYIMPANAN Mathelda Kurniaty Roreng; Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Budi Santoso; Rossa MM Latumahina
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2471

Abstract

Microbiological quality is one crucial factor relating to food products quality. This quality can be measured based on the growth level of bacteria and fungi during storage of food product. The objective of this study is to determine the effect of plastic packaging types and different storage conditions on total bacteria and total fungi in fresh red fruit. The experiment was conducted using three treatments of plastic packaging, that is high-density polyethylene (HDPE), low density polyethylene (LDPE) and polypropylene (PP). Additionally, three storage conditions were applied, that is room temperature (27 °C), cold temperature (10 °C) and freezing temperatures (-18° C). The results showed that during storage, freezing conditions inhibited the growth of bacteria and fungi. Meanwhile, the type of plastic packaging did not inhibit the growth of bacteria and fungi.
PENGARUH SUHU RUANG PENYIMPANAN TERHADAP KUALITAS SUSU BUBUK Nelis Immaningsih
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2043

Abstract

Milk powder is a perishable product that undergoes changes in quality rapidly overtime. This paper studied the effect of temperature on quality of milk powder during storage.Milk powder was stored at 25 and 40ºC, and with or without contact to oxygen by perforatingthe package. Oxygen content, peroxide numbers, wettability, lumps, colour and flecks of milkpowder were examined. Results showed that storage of milk with perforated package at 40ºCresulted in 200 times increase in oxygen content, while that in milk with unperforated packageonly showed 18 times increase in oxygen content. Milk with perforated packaged stored at 25ºChad 34 times increase in oxygen content, while that of milk in unbroken package was only 5times increase. Wettability was increased during storage, but there was no considerabledifference between that in milk broken and unbroken package. At 40°C, wettability of milk wasincreased by 3.4 times in broken package, and 3.11 times in unbroken package. Whilst, at 25ºC,wettability of milk powder was increased by 1.5 times in broken package, but only 0.2 times inunbroken package. There was no significant (P0.05) change in peroxide number over time,and consequently, there was no effect on milk with or without access to atmospheric oxygen.However, highest peroxide numbers was detected in milk kept in broken package at 40ºC. Therewas no detectable change in lumps, colour, and fleck in all treatments.
STUDI SIFAT FISIK DAN MEKANIK PARENKHIM PELEPAH DAUN KELAPA SAWIT UNTUK PEMANFAATAN SEBAGAI BAHAN ANYAMAN Yazid Ismi Intara; Banun Dyah P
AGROINTEK Vol 6, No 1 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i1.1952

Abstract

This study explored the use of parenchyme of palm (Elaeis guinensis Jack) leave sheat as material for woven craft. Important elements of parenchyme including cellulose, hemicellulose, lignin, minerals and extracted components, determine its strength. Mechanical properties studied in this work were density, elastic modulus, tensile strength, yield strength, tensile stress, deformation, and elasticity-plasticity. Results showed that in certain size, palm leave sheat parenchyme can be used to replace bamboo or rattan in woven craft. However, size of sheat was much larger than that of bamboo or rattan, whilst the fiber was also too rough. It was also difficult to extract the parenchyme
PENENTUAN LOKASI INDUSTRI BIOMASS PELLET (BIOPELLET) BERDASARKAN METODE PERBANDINGAN EKSPONENSIAL DI KABUPATEN JEMBER Andrew Setiawan Rusdianto
AGROINTEK Vol 9, No 2 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i2.2138

Abstract

Limbah biomassa dipilih sebagai sumber energi alternatif karena ketersediaan bahan yang berlimpah, murah, serta renewable.Salah satu jenis biomassayang dapat digunakan sebagai bahan bakar adalah limbah dari ubi kayu yang di dapat dari berbagai indutri olahan ubi kayu, terutama di daerah Kabupaten Jember.Pemanfaatan ubi kayu dalam industri akan menghasilkan beberapa output salah satunya yakni berupa limbah padat yang berupa kulit dan bonggol yang potensial digunakan sebagai bahan baku industri biopellet. Penelitian ini bertujuan untuk menentukan lokasi potensial untuk mendirikan industri biopellet di Kabupaten Jember.Penelitian ini dilaksanakan di Kabupaten Jember.Metode pengambilan data antara lain metode wawancara (interview), observasi dan studi pustaka. Analisis pemilihan wilayah potensial untuk mendirikan industri menggunakan Metode Perbandingan Eksponensial (MPE). Wilayah yang paling potensial untuk dikembangkan menjadi industri biopellet yaitu di wilayah Kecamatan Jelbuk dengan nilai akhir sebesar 202.836.Kecamatan Jelbuk layak menjadi wilayah potensial karena mempunyai banyak unit usaha olahan tape singkong yang juga dapat menghasilkan banyak limbah ubi kayu. Terdapat 30 unit usaha tape singkong yang terdaftar di Dinas Koperasi Kabupaten Jember yang menduduki unit usaha tape singkong terbesar kedua setelah Kecamatan Tanggul dengan 35 unit usaha. Kecamatan ini juga termasuk memiliki harga tanah yang murah dibanding dengan wilayah lainya, data sekunder dari Bank Danamon tahun 2014 menunjukkan harga tanah di Kecamatan Jelbuk yakni sebesar Rp 100.000/ m2.
KARAKTERISTIK SENSORIS DAN KIMIA PADA ABON NANGKA MUDA (Artocarpus heterophyllus LMK) DENGAN PENAMBAHAN TEMPE Ulfa Qurrota A’yuni Nur Jannah; Darimiyya Hidayati; Abdul Aziz Jakfar
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2025

Abstract

Unripe jackfruit is one vegetables that  is usually processed into Indonesian dishs. Beside unripe jackfruit processed into vegetables can also be developed and processed into a dry product called beef floss. Unripe jackfruit has a very low protein content, so it needs other raw material to improve protein content of the floss we added tempeh to the floss = gembus tempeh or soybean tempeh, as much as 15%, 25%, 35% and 0% as control. This study uses a Completely Randomized Design (CRD) with 2 factors. The first factor is proportion of unripe jackfruit and tempeh, and the second factor is type of tempeh. Parameter of this research are organoleptic evaluation, the color, moisture content and protein content. The result of organoleptic evaluation is the proportion 25% soybean tempeh prefered for aroma, taste, color, texture. The highest L (Lightness) was resulted from 35% soybean tempeh. The highest moisture content was shown by floss with 15% soybean tempeh. Protein content increased from 4,3775% to 39,3975% by addition of soybean tempeh while protein increased from 4,3775%  to 14,8835% in beef floss added with gembus  tempeh.
MODIFIKASI K-MEANS BERBASIS ORDERED WEIGHTED AVERAGING (OWA) UNTUK KASUS KLASTERING Millatul Ulya Millatul Ulya
AGROINTEK Vol 5, No 2 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i2.1943

Abstract

K-means clustering method based on Ordered Weighted Averaging (OWA) was developed by Cheng et al (2009) to resolve problem in classification using integrating k-means clustering and OWA. K-means clustering is a method of clustering and OWA is an aggregation operator. OWA was able to reduce the complexity of experimental data and helpin representing sophisticated relationships between the criteria. Based on the original function of k-means and OWA algorithm used, it is predicted that OWA-based k-means clustering (Cheng et al, 2009) works by modifying some of its stages. In this study, it will be done by modification of OWA-based k-means clustering (Cheng et al, 2009) and validated it in the clustering of iris dataset. This research aims to apply OWA-based k-means clustering in clustering iris data sets for validation and measure accuracy rateof OWA-based k-means clustering in the iris data sets. Resultshowed that accuracy of OWA-based k-means clustering in clustering iris data sets is 96.67%, which was better than k-means clustering method of 89.33%.
KAJIAN EKSTRAKSI PEKTIN DARI LIMBAH JERUK RIMAU GERGA LEBONG (JERUK RGL) DAN JERUK KALAMANSI Yessy Rosalina; Laili Susanti; Noveriani Br Karo
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3174

Abstract

Salah satu tanaman yang potensial dikembangkan di Propinsi Bengkulu adalah buah jeruk Rimau Gerga Lebong (RGL) dan jeruk Kalamansi. Tanaman buah jeruk Gerga Lebong dan jeruk Kalamansi, merupakan salah satu bahan baku industri pengolahan sirup buah. Limbah yang dihasilkan dari industri ini berupa kulit buah dan kulit+daging buah hasil pengepresan sari buah. Limbah tersebut berpotensi sebagai sumber pektin. Pektin adalah suatu komponen serat yang terdapat pada lapisan lamella tengah dan dinding sel primer pada tanaman. Senyawa-senyawa pektin juga berfungsi sebagai bahan perekat antra dinding sel yang satu dan lainnya (Winarno, 1991). Tujuan penelitian ini adalah untuk melakukan kajian terhadap rendemen dan mutu pektin yang dihasilkan dari limbah jeruk Gerga Lebong dan jeruk Kalamansi. Hasil penelitian menunjukan bahwa rendemen pektin dari limbah Jeruk kalamansi lebih besar dari limbah jeruk Gerga Lebong. Secara berturut-turut rendemen yanga dihasilkan adalah 15,3 % (kulit jeruk kalamansi), 7, 82 % (kulit+daging buah kalamansi), 1,5 % (kulit jeruk Gerga Lebong) dan 0,18 % (kulit+daging buah jeruk Gerga Lebong). Hasil analisa mutu terhadap variabel Galakturonat menunjukan bahwa nilai Galakturonat pada kulit jeruk Kalamansi mempunyai nilai tertinggi yaitu 93,51 %. Analisa terhadap derajat Esterifikasi menunjukan bahwa pektin hasil ekstraksi limbah jeruk Gerga Lebong dan jeruk Kalamansi tergolong pada pektin bermetoksil rendah, dengan nilai derajat esterifikasi pada kisaran 13,77-20,83.
KARAKTERISTIK SENSORIS SUSU KETAPANG (Terminalia Catapa L.) SUBTITUSI SUSU KEDELAI HIGH PROTEIN Maghfiroh Maghfiroh; Achmad Alfan Wijaya; Elis Sa'adah; Moh Iqbal Arisa Valla; Faizal Romadhon
AGROINTEK Vol 8, No 2 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i2.2007

Abstract

Milk is a food that is essential to human life because milk contains nutrients, especially protein, vitamins and minerals. Milk not only from animal materials but also made from plant materials such as legumes including soybeans. The purpose of this study was to determine the sensory characteristics of ketapang milk made by substituing soy with ketapang seed in the making of soy milk. Experimental designwasarranged according to Response Surface Methodology (RSM) using 2-factorsand 5 levels in each factor. The first factor was concentration of soybean (0%, 10%, 15% , 20%, and 25%) and the second factor was concentration of Na-CMC (0%, 0.5%, 1%, 1.5%, 2%). The results showed that the best characteristics possessed by the best formula contained in the treatment with the highest soy concentration of 25% (75% seed ketapan and the addition of Na-CMC concentration lows of 0%, but in the manufacture of soy milk ketapan added Na-CMC 0.05% since without the addition of Na-CMC will form a precipitate in the milk. The results of the proximate test showed that the levels of protein in every 100 grams of material was 18.058%.
PREDIKSI KETERSEDIAAN BERAS DI MASYARAKAT DENGAN MENGGUNAKAN LOGIKA FUZZY DAN JARINGAN SYARAF TIRUAN DALAM UPAYA MENINGKATKAN KETAHANAN PANGAN M FM Fuad
AGROINTEK Vol 5, No 1 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i1.1936

Abstract

Development to predicted Handling availability of food stocks need to be done, one by combining model predictions using fuzzy logic and artificial neural network or more in the know with ANFIS (Adaptive Neuro Fuzzy Inference System). Predicted availability of the study aimed to obtain the status of availability of rice in the community by using fuzzy logic and artificial neural network, which later can provide food security in the region. Artificial neural network and fuzzy logic can be used in building an intelligence system to predict the value of the availability of rice in the community. This can be seen from the results of research in which the system was developed using the artificial neural network, and fuzzy logic in general can be said is able to predict the value of the availability of rice in the community with the prediction error is 0.3873 where input from the system we provide is almost exact, with the level of error is relatively small.
PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING Seveline Seveline
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2938

Abstract

Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as fillersubstance in the production of tomato ketchup is performed as an alternative to conventionaltomato ketchup filler substance. This study aims to determine the right balance between thetomato puree and pumpkin puree to produce a tomato ketchup that can be accepted byconsumers, without addition of coloring agents and other food additives. The results showedthat the quantity of tomato puree and pumpkin puree in proportion of 85 and 15 produces thebest tomato ketchup and has the same characteristics as the standard and is preferred by thepanelists, with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.

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