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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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PENENTUAN SIFAT TERMAL CABAI PUYANG (Piper retrofractum Vahl.) KERING PADA TIGA TAHAP KEMATANGAN La Choviya Hawa; Addieny Sugesti; Yusuf Wibisono; Siti Asmaniyah Mardiyani
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.v16i1.8996

Abstract

Dried cabya (Piper retrofractum Vahl.) is commonly used in making various types of herbs, spices, and cosmetic raw materials that require heating processes so that they require information on the value of thermal conductivity (k), thermal diffusivity (α), and specific heat (Cp). The thermal properties of dried cabya are affected by different phytochemical compositions at each maturity stage of the fruit. This study aims to determine and analyze the thermal properties and phytochemical content of dried cabya in three stages of green, orange and red maturity. Measurement of thermal diffusivity in this study uses the principle of onedimensional unsteady-state conduction heat flow using a vertical thermal diffusivity test. The value of thermal conductivity is determined indirectly by a calculation method based on the value of thermal diffusivity, specific heat, and density of the material. The thermal conductivity values of green, orange, and red paste cabya are 0.241 ± 0.016, 0.298 ± 0.005, and 0.344 ± 0.025 W/m°C. Reducing sugar levels in dried green, orange, and red cabya are 2.32 ± 0.16, 4.07 ± 0.13, and 6.44 ± 0.13 %, piperine levels are 2.42 ± 0.01, 1.97 ± 0.06, and 1.54 ± 0.05 %, and antioxidant levels are 87.15, 75.26, and 63.38 mg/mL. Based on the results of the study, red dried cabya have higher values of α, Cp, and k compared to orange and green because they contain higher levels of water and reducing sugars. However, red dried cabya have piperin and antioxidant levels which are getting lower
PENERAPAN QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KINERJA INDUSTRI AMPLANG BERDASARKAN KEPUASAN PELANGGAN Nina Hairiyah; Mariatul Kiptiah; Bella Krestinawiyati Fituwana
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.v15i4.10744

Abstract

Tanah Laut Regency, which is the center of tourism in South Kalimantan, has one of the superior products that are commonly used as souvenirs, namely amplang products. Currently, the competition for amplang products is getting stronger with the increasing number of amplang industries in Tanah Laut Regency, so a study is needed so that the Melati Group Amplang Industry can survive and compete. This study aims to determine what attributes affect the buyer's decision to buy amplang products, measure the level of satisfaction and consumer interests and identify strategic planning for improving the quality performance of amplang products using the Quality Function Deployment (QFD) method. This research was conducted in Takisung District, Tanah Laut Regency, using descriptive methods and a survey approach. The data collection technique was done by interviewing the VOC (Voice of Customer) through questionnaires and literature study. The data in this study were analyzed using the Quality Function Deployment (QFD). Based on the results of research conducted using the QFD method, there are 15 product attributes desired by consumers and translated into 8 technical responses in the House of Quality (HOQ). The level of customer importance to UD Kelompok Melati amplang product with the greatest value was the completeness of the packaging information attribute (4.40) and the importance level with the smallest value was the appropriate color attribute (3.67). The highest level of customer satisfaction with Amplang products is the price attribute that matches the quality (4.23), and the smallest level of satisfaction is the appropriate color attribute (3.60). Meanwhile, steps to improve the quality performance of amplang products, get priority attributes and technical response performed by SMEs (maintaining a distinctive and strong spice formula, selecting the quality of mackerel fish, speed of customer response, employee coterbuatordination and appropriate product selling prices). 
Analisis Segmentasi, Penentuan Target, dan Posisi Pasar Gula Kelapa Kristal Beriodium di Jawa Tengah dan Jawa Barat (Studi Kasus Gendis) Wafiq Priyaghinanto Habibie; Riana Listanti; Dian Novitasari
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.v16i1.11063

Abstract

Some of the objectives of this study were: 1) To analyze the segmentation of iodized crystal coconut palm sugar. 2) To recognize the targeting of iodized crystal coconut pal sugar. 3) To Identify the positioning of Gendis iodized crystal coconut palm sugar products. Data collection was carried out online and offline in Purwokerto, where online questionnaires were distributed in several areas in Central Java and West Java. for four months, namely the period December 2020 - March 2021. The population in this study were consumers of iodized crystal coconut palm sugar and its potential consumers. The sampling method in this study used a non-probability sampling method with purposive sampling and snowball sampling techniques. Based on characteristics of the respondents, there are 3 market segments of iodized crystal coconut palm sugar were created. The target market chosen is cluster 2 with the characteristics of respondents aged 41 - 50 years, diploma educational background, housewife profession, and monthly expenses range of Rp.1.500.000 - Rp.3.000.000. Based on the biplot analysis, the results of the perception mapping by respondents that the most attached to the iodized crystal coconut palm sugar were taste, color, and texture.
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) SEBAGAI BAHAN PENSTABIL TERHADAP KARAKTERISTIK FISIK DAN HASIL UJI SENSORI ES KRIM Rita Purwasih; Enceng Sobari; Qurrota ‘Ayun Nurhasanah
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.v15i4.9313

Abstract

The purposes of the research are to determine the physical characteristics (overrun, emulsion stability and melting power) in ice cream, learn the effect of adding seaweed flour to the results of sensory test (hedonic test and descriptive test) on ice cream and know the best treatment for ice cream with the addition of seaweed flour. The design of the analysis used is completely randomized design (CRD) with addition of seaweed flour 0%; 0,2%; 0,4%; 0,6% and 0,8%. Data processing used the One Way ANOVA method, and­­ Duncan Multiple Range Test (DMRT) method at a significant level of 5% (P ≤ 0,05). Based on the results of the analysis of the physical characteristics of ice cream that have been in accordance with the SNI, the melting power is found in treatments R1, R2, R3 and R4. Overrun values that are in accordance with SNI are treatment R0 and R1, with the highest emulsion stability found in treatment R0. The addition of seaweed flour to ice cream did not have a significant effect (P 0.05) on the hedonic test and descriptive test with texture, odor and flavor on ice cream.  The overall best treatment based on the level of preference for the panelists was the R1 treatment with the addition of 0.2% seaweed flour.
PHYSICOCHEMICAL AND FATTY ACID PROFILE OF FISH OIL FROM RED SNAPPER HEADS (LUTJANUS MALABARICUS) REFINED FROM VARIOUS NAOH CONCENTRATIONS Desiana Nuriza Putri; Hanif Alamudin Alamudin Manshur; Teguh Setyawan; Noor Harini
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.v15i4.11098

Abstract

The red snapper fillet industry only uses 40–50% of its fish meat; the rest becomes waste. Red snapper fillet waste can be used as raw material for fish oil rich in Polyunsaturated Fatty Acid through the extraction process. Extracted fish oil quality can be improved through a neutralization process. This research aims to determine the degree of Baume NaOH that can produce fish oil with the best physicochemical properties. This study used a simple completely randomized design with three replications. The results showed that the difference in the degree of Baume NaOH significantly affected all characteristics of fish oil except yield and density. The neutralization process with the addition of NaOH 16°Be effectively improves the quality of fish oil and can maintain the unsaturated fatty acid content of fish oil. Neutralized fish oil has the characteristics of an acid number of 2.67 mg KOH/g, a peroxide value of 0.79 meq/kg, a p-anisidin number of 1.34 meq/kg, and a total oxidation number of 2.90 meq/kg. Identification of fatty acids and heavy metal contamination in fish oil before and after neutralization showed that the dominant fatty acid in fish oil was in the form of saturated fatty acids (50.58-67.51%) and heavy metal contamination in the form of arsenic 3.61-4.07 ppm.
Preliminary Study of Duku's Peel Drying by Exposing Under Infrared Radiation Emitter Laila Rahmawati; Hari Hariadi; Daniel Saputra; Kaprawi Sahim; Gatot Priyanto
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.v16i1.11857

Abstract

Duku (Lansium domesticum) is of tropical fruit which has a short shelf life of around 3-5 days at room temperature. There were many methods that were used to prolong the shelf life of duku, the one method that is commonly found is Modified Atmosphere Packaging (MAP). In the last decade, infrared is one of methods that had been implemented in food processing to securing and ensuring the foodstuff quality. There was a limited study reported about using infrared to prolong the shelf life, securing, and ensuring the quality of duku. In this preliminary study, duku was exposed using infrared emitter radiation (1000 watts), 10 cm of infrared distance, 400°C of temperature, and 50 seconds of exposing time. The result has shown the treatment could create a shell likeness on duku’s peel and could extend the shelf life of duku up to 2 weeks. 
PERANCANGAN ULANG TATA LETAK FASILITAS PRODUKSI DENGAN METODE GRAFIK DAN METODE CRAFT DI UD. PRIMADONA nita kuswardhani; Bertung Suryadharma
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.v15i4.9535

Abstract

UD. Primadona is a company that sells typical Jember snacks. At the moment, the condition of the facility layout of UD. Primadona faced many problems. One of them is a distinctive design that there is a long flow of material transfer. Transferring materials from the cutting department to the packaging department must go through the production department passed (backtrack). This flow can lead to a big total displacement moment, allowing an increase in material handling costs and indirectly increasing production costs. So, it is necessary to make or change the layout to be more effective and efficient. This study aimed to design using two methods, the CRAFT method and the Graph method. The results showed that alternative graphic method 2 was the best solution based on Material Handling Cost (OMH). This method has less displacement moment per day, and total OMH than the existing design, 89 meters per day and Rp. 7,039.90 respectively. 
TABLET ANTIMIKROBA UNTUK APLIKASI KEMASAN AKTIF Hurun Iin; Sugiarto Sugiarto; Farah Fahma
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.v15i4.9311

Abstract

Antimicrobial active packaging is designed to extend the shelf life of packaged products by adding antimicrobial agents to the packaging system. Trend of green consumerism has led to an increasing demand for the use of natural antimicrobial agents for food packaging applications. The natural antimicrobial agents that are the focus of current research are essential oils, however, the application of essential oils directly to packaging materials can affect mechanical characteristics such as a decrease in the tensile strength of the packaging materials. One of the innovations to solve this weakness is the application of an antimicrobial agent with a carrier material in the form of sachets, pads and tablets. The principle of the antimicrobial active packaging is the adsorption of active compounds on the carrier material and allows the slow release of active antimicrobial compounds in the packaging system. Furthermore, challenges in the food sector related to packaging waste have prompted research on biodegradable materials, such as the use of starch and cellulose as carrier materials. This paper examines the development of antimicrobial packaging with essential oil active agents using several types of carrier materials, how to produce these packages with several types of materials, and the advantages and disadvantages of selecting the materials used.
Karakteristik kimia milkswit dan krimbrownswit: “inovasi produk olahan berbahan baku palm kernel oil” Rina Ekawati; David Ahmad Fattah; Ayu Paramitha; Ilham Abdillah; Mukhsonatin Fauziyah; pipit Wijayanti
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.v16i1.12111

Abstract

Palm oil produces crude palm oil and palm kernel oil. Palm kernel oil can be processed into an alternative product for Milkswit and Krimbrownswit. Both processed products contain nutrients that are beneficial for health. In addition, Milkswit and Krimbrownswit can also be used as a form of diversification of processed products from palm oil. This study was aimed to identify the chemical characteristics of Milkswit and Krimbrownswit as processed products derived from palm kernel oil. This research was conducted from November 2020 – to January 2021 (3 months) at the Organic Chemistry Laboratory, Yogyakarta State University. This study was laid out in a non-factorial completely randomized design with different treatments. Milkswit used four treatments, namely: without food flavoring (A), adding food flavoring (B), adding food flavoring and cocoa powder (C), and adding food flavoring, chocolate, and milk powder (D). Krimbrownswit used two treatments, namely: without the addition of chocolate and with the addition of chocolate powder. Milkswit and Krimbrownswit treatment was repeated twice. The result showed that Milkswit products with the addition of food flavors, chocolate, and powdered milk (D) gave water, ash, total protein, and vitamin C content higher than Milkswit without the addition of food flavoring and cocoa powder. The content of vitamin C and total protein in Krimbrownswit with the addition of chocolate powder was 14.7 and 3.3 times higher, respectively than Krimbrownswit without the addition of chocolate powder. Both types of Krimbrownswit have a calorie content that accordance with the standard for the List of Food Ingredients by the Ministry of Health Republic of Indonesia and the water content has accordance with the quality standard of SNI 3541: 2014 for margarine products
HIGH VALUED LIMONENE IN ESSENTIAL OIL EXTRACT FROM LIME PEEL WASTE FOR PARFUM INDUSTRY Rosdanelli Hasibuan; Rita Sundari; Elisabeth Gultom; Rini Anggraini; Juliza Hidayati
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.v15i4.10098

Abstract

Limonene in essential oils is highly valuable attracts great interest of consumers due to its specific fragrance. It is not surprising that many big perfume industries are looking for high purified limonene found in essential oils of certain fruits and flowers. This study investigates the extraction process of essential oil from lime peel waste. This study has used two extraction methods, i.e.  maceration method and Soxhlet technique. Two types of organic solvent applied, i.e. hexane and ethanol. This work studies the effect of extraction time, type of organic solvent, and extraction method on yield of extraction. Characterization studies as FTIR (Fourier Transform Infra Red) Spectroscopy related to type of chemical bonding of limonene in essential oil and GC-MS (Gas Chromatography – Mass Spectrometry) related to limonene fragmentation have also investigated. 

Page 32 of 75 | Total Record : 750

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