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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 VARIASI WAKTU FERMENTASI TEH SARI ALANG-ALANG (Imperata cylindrica) TERHADAP KUALITAS PRODUK DAN ORGANOLEPTIK Afrilia Sandra Ramadani; Pratiwi Jati Palupi
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.v15i1.6057

Abstract

Diversification of processed products became very rare on the market. Therefore, the need for further processing to enhanced added value to this crops. One product that hasn’t been developed yet is fermented tea blady grass extract. Commonly fermented beverages is made from fruits, however to developed the variety of functional food an the abundant of raw ingredient, then blady grass is choosen. The research purpose is to know the effect different fermentation time toward organoleptic analysis of cogon grass. Processing divided into three parts. The first step is fermentation of cogon grass, processing product syrup, and tea cogon grass fermentation drink. The result of this research shows that fermentation time while effect toward pH and anti oxidant activity. Whereas the sugar reduxtion not really affect. The best treatment of cogon grass fermentation gain 6 days of fermentation
CHEMICAL CHARACTERISTIC AND ANTIOXIDANT ACTIVITY OF METHANOL EXTRACT NEEM LEAVES (AZADIRACHTA INDICA JUSS) Supriyanto, Supriyanto; Widjanarko, Simon Bambang; Rifa'i, Muhaimin; Yunianta, Yunianta
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.v15i2.10605

Abstract

The neem plant (Azadirachta indica) is a herb with the potential as a source of antioxidants. This study aimed to identify compounds that exist in the neem leaf and determine their antioxidant activity. Neem leaf extract was collected by using 80% methanol.  Furthermore, methanol extracts from neem leaves with the highest antioxidant activity were partitioned with n-hexane, ethyl acetate, and water. This research were analyzed by partition for antioxidant activity, and DPPH (1,1-diphenyl-2-pycrilhydrazil) and the half-maximal inhibitory concentration (IC50) values were determined. The results showed that the ethyl acetate partition had the highest antioxidant activity, with IC50 values of 1.004 µg/ml. Neem leaf extract has the potential for a use as an herbal medicine in the treatment of various diseases..
ANALISIS DAUR HIDUP (LIFE CYCLE ASSESSMENT) PENGOLAHAN KOPI BUBUK ROBUSTA SECARA BASAH DI INDUSTRI KECIL MENENGAH (IKM) BELOE KLASIK LAMPUNG Febilian Adiwinata; Suprihatin Suprihatin; Mulyorini Rahayuningsih
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.11338

Abstract

Indonesia is one of the countries with the largest producer of coffee commodities globally. The high productivity of coffee is a good opportunity to establish Small and Medium Industries for coffee processing. The increase in coffee production will affect the quality of the environment due to the entire series of coffee production activities such as pollution or emissions and waste. The policies set by the government encourage industries to become environmentally friendly and sustainable industries. An assessment of the coffee processing life cycle needs to be carried out to determine how big the environmental impact is from the production process. The magnitude of the environmental impact can be calculated using the Life Cycle Assessment (LCA) method from providing raw materials to products ready for consumption by consumers resulting in environmental impacts and requiring energy that can be calculated. The purpose of this study is to analyze and evaluate the environmental impact of coffee processing production activities using the Life Cycle Assessment (LCA) method with a gate to gate scope. The stages of LCA research are setting research objectives and scope, inventory analysis, environmental impact assessment, and implementation of improvements. The environmental impact analyzed is Greenhouse Gas (GHG) emissions which are categorized as one of the causes of Global Warming Potential (GWP). The results of the LCA analysis show that for every one tonne of wet-processed coffee, 1900 MJ of energy will be used, and GHG emissions of 270.17 Kg CO2eq / day are equivalent to 1.31 CO2eq / kg of ground coffee, which is equivalent to 6,438 Kg CO2eq. / month and 77,260 Kg CO2eq/ year.
EFEKTIVITAS BERBAGAI PELARUT ORGANIK PADA EKSTRAKSI SENYAWA FUNGSIONAL BERAS HITAM Nurhidajah Nurhidajah; Ali Rosidi; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.12194

Abstract

Functional compounds from black rice were extracted conventionally using organic solvents, namely ethanol-distilled water and ethanol-distilled water-acid (acetic acid and a mixture of lactic acid and acetic acid) along with distilled water as control. The effectiveness of each solvent was determined by analysis of functional compounds contents (anthocyanin content, flavonoids, total phenolic, and antioxidant activity), pH value, and the resulting color characteristics. The ethanol-distilled water-citric acid solvent produced significantly higher levels of anthocyanin, total phenolic, and antioxidant activity, with the lowest extraction pH, but produced fewer flavonoids. Red-purple black rice extract has the lowest brightness. The ethanol-distilled water-citric acid solvent has the best effectiveness in the extraction of black rice functional compounds.
ANALISIS KORELASI ANTARA KANDUNGAN SENYAWA BIOAKTIF DENGAN AKTIVITAS ANTIOKSIDAN PADA EKSTRAK DAUN BAMBU DURI (Bambusa blumeana) Ni Made Sri Wahyuni; Luh Putu Wrasiati; Amna Hartiati
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9853

Abstract

Bambu duri leaves are natural ingredients that has the potential as a source of antioxidants. Bioactive compounds that can be used as a source of antioxidants can be maximally obtained through controlling the extraction process. This study aims to: (i) determine the effect of temperature and maceration time on the content of bioactive compounds (total phenolic and total flavonoids) and antioxidant activity (IC50) of bambu duri leaf extract, (ii) determine the correlation value between bioactive compounds and antioxidant activity. This study was designed using two factors. The first factor is the maceration temperature consisting of 30, 45, and 60°C. The second factor is the maceration time consisting of 24, 36, and 48 hours. From these two factors, 9 treatment combinations were obtained and analyzed twice. Correlation values were analyzed using Pearson correlation analysis and multiple correlation analysis. The results showed that the interaction between temperature and maceration time had an effect on the content of bioactive compounds (total phenolic, total flavonoids) and the antioxidant activity of the bambu duri leaf extract. The results of Pearson correlation analysis showed that flavonoid compounds had the highest correlation value with antioxidant activity. The results of multiple correlation analysis between bioactive compounds (total phenolic and total flavonoids) with the antioxidant activity of bambu duri leaf extract resulted in a correlation coefficient (r=0.983) which was included in the very strong relationship category, the regression equation Y=1445-2.941X1-4.940X2, and the coefficient of determination R2= 0.967. The determination value indicates that 96.7% of antioxidant activity is influenced by the content of bioactive compounds in the form of phenolic and flavonoids, while the remaining 3.3% is influenced by other factors.
Kata Pengantar Edisi Desember 2021 Editorial Board Agrointek
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

PENGARUH PENAMBAHAN GEL LIDAH BUAYA (ALOE VERA) PADA PEMBUATAN SKIN LOTION DARI MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) Endo Pebri Dani Putra; Rendy Rayhka Pratama
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11102

Abstract

This research was aimed to determine the effect of addition of aloe vera gel toward characteristic of skin lotion and to determine the best addition of aloe vera gel. This research used a completely randomized design (CRD) consisiting of 5 treatments and 3 replications. Data were analyzed statistically using ANOVA followed by Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. Treatment in the present research is the addition of aloe vera gel at 0 g;  5 g; 10 g; 15 g; and 20 g. The observations to the result of skin lotion product were organoleptic, physical analysis, chemical analysis, product moisturize test, irritation test, microbiological analysis and antioxidant activity test. The physical analysis which is observed such as viscosity, specific gravity, emulsion stability and chemical analysis which is observed such as pH value. The result of this research showed that the difference in addition of aloe vera gel to skin lotion significantly affected to specific gravity, moisture activities of product, pH and antioxidant activity and did not significantly affected to viscosity and emulsion stability. The best products based on organoleptic test on skin lotion was treatment B (addition of aloe vera gel 5 g), with an average of panelists score to appearance 87%, color 83%, aroma 70%, thick consistency 77% and stickiness 87%, while the result physical and chemical analysis skin lotion of treatment B (addition of aloe vera gel 5 g) is viscosity 8.333 cP; specific gravity 1,01; emulsion stability 100%; product moisture 98,07%; pH value 7,771; antioxidant activity 16,60%; irritation value 0; and total plate count 9,5 x 101 cfu/ml.
PENINGKATAN KUALITAS TEMPOYAK TRADISIONAL JAMBI MELALUI FORTIFIKASI ZAT PENGENTAL DENGAN BERBAGAI KONSENTRASI Addion Nizori; Hesi Novialispita; Surhaini Surhaini; Lavlinesia Lavlinesia
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10011

Abstract

Tempoyak powder is a fermented product of durian meat which is traditionally mixed with salt which is further processed through a fermentation process during storage. Maltodextrin is one of food additive, mainly used as a filler and emulsifier used in the manufacture of food powders because it has many functions in accelerating the drying process, helping in dispersing and trapping flavor of food products. This study aims to determine the best maltodextrin concentration against the physicochemical and organoleptic properties of tempoyak powder. This research was carried used a completely randomized design (CRD) with 6 treatment levels of maltodextrin concentrations which are 0, 5, 10, 15, 20 and 25% respectively, each treatment was repeated 3 times. Tempoyak powder was taken image using a scanning electron microscope (SEM) with JEOL JSM 6510 LA model. The results showed that the concentration of maltodextrin had a significant effect on yield, moisture content, color, total dissolved solids, pH, color organoleptic test, aroma and overall acceptance. The best maltodesktrin concentration in tempoyak powder is a concentration of 20% with a score of 4.16 (yellow) color, aroma 4.28 (typical tempoyak), taste 4.08 (sour) and an overall rating of 3.52 (somewhat like) which results in yield value 38.24%, moisture content 12.5781%, L value 43.61, oHue value 72.96 with a description of the color yellow red, total dissolved solids 67.67oBrix and pH 5.28. 
SUPPLIER SELECTION FOR IMPROVING SUPPLY CHAIN PERFORMANCE Novianti Adi Rohmanna; Imam Santoso; Zuliyan Agus Nur Muchlis Majid
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11442

Abstract

Supplier selection played a role in developing industry performance. It was one of the critical issues in supply chain management. This study illustrated applying a decision-making procedure for supplier selection on KUD Dau Batu by ANP and fuzzy TOPSIS. Four suppliers (Princi, Gading Kulon, Petung Sewu, and Kucur) thought qualified for procuring milk. The first step determined the weight of criteria and sub-criteria that impacted strategic supplier selection by ANP. This approach in a KUD Dau Batu showed that cost was the top priority. The next step was to defuzzification of criteria and ranking the four suppliers by fuzzy TOPSIS. The supplier from Kucur was the best milk supplier compared to other supplier.
MINUMAN FUNGSIONAL SERBUK INSTAN KAYA ANTIOKSIDAN DARI BAHAN NABATI Govinda Anggita Fortin; Khusnul Khotimah Putri Asnia; Amoria Suci Ramadhani; Maherawati Maherawati
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.8977

Abstract

Functional drinks are known as potential products to be developed. Consuming functional drinks regularly can maintain a healthy body. The purpose of this narrative review is to find out various kinds of vegetable ingredients that can be used for instant powder functional drinks that have antioxidants. Antioxidants are molecules that can slow down or prevent the oxidation process of other molecules. The method of compiling this narrative review is literature search through online media. The process of making functional drinks by means of co-crystallization, foam mat drying, freeze drying and direct heating. In conclusion, the highest antioxidant drinks are as much as 40.02% from seaweed extract and as much as 40.25% for dragon fruit extract. Apart from that, their antioxidant activity is also diverse, such as instant powder functional drinks from curcuma and turmeric.

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