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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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Analisis pengaruh penambahan rempah dan waktu simpan terhadap pH, kekentalan, serta kualitas organoleptik susu pasteurisasi Ega Zahrotun Nisa; Angela Nitia Nefasa; Zakaria Husein Abdurrahman
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12968

Abstract

The purpose  this study was on determine the effect an interaction between herbs additional and storage time on pH, viscosity, and organoleptic quality pasteurized milk. The primary raw materials in this study were cow fresh milk and herbs (ginger, cinnamon, turmeric). The low-temperature long time pasteurization was used at 63 °C for 30 minute, before the temperature 63 °C. The addition herbs is carried out when the milk temperature is 40 °C. The factors used in the pH and viscosity tests were the addition herbs as factor A and storage time (8 hours, 16 hours, and 24 hours at 23 °C) as factor B. The research design for testing pH and viscosity was a completely randomized design with a 2 x 3 with four repetitions. Meanwhile, for organoleptic testing, the completely randomized design pattern is in the same direction with 25 repetitions. The factor used is the addition herbs on pasteurized milk (factor A). There is an interaction between the addition seasoning and storage time can be lower the pH value and increase the viscosity (P0.01). The inuences the organoleptic quality showed that the addition herbs could affect (color, taste, and smell) which showed significant inuence (P0.01). The study concluded an interaction between the addition herbs and storage time on milk quality, as indicated by the pH the milk reprimarying at a good number after 8 hours storage at room temperature. The lower the pH value and the higher the viscosity, the longer the storage time. Herbs can affect the organoleptic quality (color, taste, and scent) pasteurized milk.
Redesain tata letak fasilitas dengan pendekatan systematic layout planning di UD. manjur makmur Wahyu Kanti Dwi; Dian Setiya Widodo; Supardi Supardi
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14173

Abstract

Facility layout design is important in companies to increase capacity and productivity. UD. Manjur Makmur is a privately owned trading business located in Lumajang Regency. UD. Manjur Makmur's product is noni juice. The current layout of the company is not optimal, marked by the placement of each production room that is not in accordance with the production flow. This causes alternating current and causes cross-contamination with the surrounding environment. The purpose of this study is to develop recommendations for layouts at UD.Manjur Makmur; and analysis of layout recommendations to increase profits and minimize OMH by using the SLP (Systematic Layout Planning) method. The method used to design the layout of the facility is the SLP (Systematic Layout Planning) method. The research was conducted at UD. Manjur Makmur and the Laboratory of Agroindustry Untag Surabaya. The results of the study obtained that the material handling costs in the proposed design were Rp118,000 compared to the current design of Rp1,192,133. so that the recommendation for the new facility layout design can reduce the distance traveled from 40073.55 meters to 23.6 meters which will also have an impact on expenses.
Front Matter September, Volume 16 No 3 2022 Editorial Board Agrointek
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.16633

Abstract

Analisis komposisi zat gizi dan antioksidan beberapa varietas labu kuning (Cucurbita moschata Durch) Nur Rahman; Rahayu Astuti
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12336

Abstract

Pumpkin fruit consists of three parts, namely the outer skin is very strong and hard, yellow, green, cream or light brown. The thick middle part is fleshy, yellow, and can be eaten by fruit and the inner or middle part contains fiber and seeds. This study aims to compare the nutrients and antioxidants in several varieties of pumpkin. Pumpkins were obtained from the Ampel Boyolali area, Central Java, peeled the skin and separated from the flesh. The skin, flesh and inner part were considered to measure the proportion, while the flesh was analyzed for proximate, fiber content, vitamin C content, phenol content, ß-carotene content and antioxidant activity. Various varieties of pumpkin studied had significant differences in proximate, fiber, vitamin C, total phenol, ß-carotene and antioxidant activity. The Bokor pumpkin type has a higher amount of solids, protein and carbohydrates than other types. Kabocha pumpkin has a higher amount of fiber, vitamin C, fat, phenol and ß-carotene and antioxidant activity than other types
Efisiensi tata niaga umbi singkong dan umbi kimpul oleh masyarakat sekitar hutan di kabupaten Gunungkidul Suhartono Suhartono; Ary Widiyanto
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12747

Abstract

Limited marketing information sometimes becomes an obstacle for farmers in marketing their products, so that farmers fail to get a fairer farmer share.  This research was carried out by the survey method and aimed to determine the efficiency of the tuber marketing system by the community around the forest in Gunungkidul Regency, Yogyakarta. Data was collected by interviewing 31 tuber farmers selected by the purposive method and five traders selected by the snowball method. There are two tubers commodities, namely cassava, and cocoyam, that have been marketed by the community around the forest in fresh cassava, dry cassava, and fresh cocoyam. The tuber trading system was carried out through two trading system channels involving three intermediate traders, including village collectors, regency collectors, and retailers. Cassava trading arrangements are carried out through two trading channels are channel 1: farmers sell cassava to village collectors, who sell it to district collectors, then finally distribute it to the consumer. Channel 2: farmers sell fresh cassava to village collector, who sells it to regency collector (tapioca flour industry) and finally to consumers. While in cocoyam trading, two trading channels are also formed, among others. Channel 1: farmers sell fresh cocoyam to village collectors, then sell again to retailers who distribute it to consumers. Channel 2: the farmer sells fresh cocoyam directly to food processing producers than consumers. Cassava and cocoyam trading via channel 1 are more efficient than trading system two because they have a lower trading margin, greater farmers' share value, and less technical efficiency.
Formulasi cookies bebas gluten dari tepung jagung-almond yang disuplementasi tepung kacang hijau dan variasi pemanis Nur Aini; Budi Sustriawan; Amalia Putri Widyanti; Ervina Mela
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12498

Abstract

Cookies are a type of baked delicacy with a sweet taste and a crunchy texture. Wheat flour and white sugar are the most common ingredients in cookies. In this study, cookies' primary ingredients and sweetness were replaced with alternative ingredients to make them safer for persons who cannot consume gluten, casein, or lactose yet still want to eat cookies, such as people with gluten intolerance, celiac disease, or autism. The key ingredients in this research were corn flour, almond flour, and mung bean flour. This study also uses white sugar, palm sugar, and sorbitol as sweeteners. Block Randomized Design was the experimental design employed in this investigation. Mung bean supplementation (K) in three levels (10, 20, and 30%) and sweetener variation in three levels where the variables in this study (white sugar, palm sugar, sorbitol. Based on this factor, nine combinations of treatment were obtained. Psychochemical variables observed in this study were moisture content, ash content, fat content, reducing sugar content, dissolved protein content, and volum cookies. The result showed mung bean supplementation significantly affects fat content, and sweetener variation significantly affects moisture content, fat content, reducing sugar content, and volum of cookies. The best combination was cookies with 20% mung bean supplementation and white sugar variation. The best psychochemical characteristic had a 3.24% moisture content, 0.83% ash content, 23.04% fat content, 0.30% reducing sugar content, 3.01% dissolve protein content and 61.30% volum cookies.
Pemetaan rantai pasok jeruk siam (citrus nobilis) menggunakan analisis nilai tambah dan analisis struktur logistik Fitriana Dina Rizkina; Ara Nugraha Nalawati
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13523

Abstract

Siamese citrus production in East Java is a potential agricultural business. Mapping the supply chain of Siamese oranges will be the first step for further supply chain improvements. This study aimed to describe the mapping of the supply chain structure of Siamese oranges through value-added analysis and logistics cost analysis to map the distribution of income between supply chain tiers. The total number of respondents in this study was 45 people. This study used descriptive analysis with convenience and snowball sampling to understand the objective picture. This study also used value-added analysis using the Hayami method and logistic cost analysis using the Activity Based Costing method. This research showed that the tiers involved in the supply chain were farmers, collectors, wholesalers, small traders, and consumers. Each supply chain tier had different added value and margin. The calculation of logistics costs showed material handling costs as the highest cost of the overall cost of the Siamese orange supply chain tiers. Recommendations from the results of this study were that an efficient and responsive post-harvest handling effort was needed at the farmer tier and the application of a pull supply chain in this Siamese orange supply chain system
UTILIZATION of SORGHUM BAGASSE MODIFIED WITH CITRIC ACID for Fe(III) ADSORPTION: KINETICS and ISOTHERM STUDIES Bernadeta Ayu Widyaningrum; Tamara Matilda; Riska Surya Ningrum; Dwi Ajias Pramasari
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14273

Abstract

In this study, the bagasse sorghum was modified using citric acid for enhance the adsorption of Fe(III) ions. The surface morphology, surface functionality, the surface area and the pore size distribution were identified by using field emission scanning electron microscope (FESEM), Fourier transforms infrared spectroscopy (FTIR) and Brunauer and Teller (BET) and BJH method, respectively. The adsorption parameters were examined. Kinetics and isotherm were also evaluated. The kinetics models fitted well to the pseudo-second order model, indicating the adsorption mechanism of Fe(III) onto the modified bagasse sorghum (MBS) was chemisorption supported with Elovich model. For isotherm study described well by the Freundlich model (R2 = 0.941) with maximum adsorption of 45.872 mg.g-1. It was shows that the low-cost natural adsorbents MBS has potential as new promising biodegradable adsorbent for Fe(III) removal from aqueous solution
Analisis nilai tambah pada rantai pasok produk kopi arabika dengan metode Hayami (studi kasus di kabupaten Aceh Tengah) Dian Hasni; Yusriana Yusriana; Auliaddin Auliaddin
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13104

Abstract

Gayo coffee is a well-known name for arabica coffee planted in Gayo Highland (GH). In GH, coffee production has a significant role in life prosperity. Previous reports mentioned the wholesaler mainly influences coffee trades, and most farmers tend to have minor shares among the other supply chain actors. But the information related to the value of the shares within the chain is not well reported. This study aims to identify the shares of added value within the supply chain actors of Gayo coffee for the produced output based on the Hayami method. This research was conducted in Kebayakan and Bebesen. Two sub-districts in the GH area. These two sub-districts were selected for sampling because they have representation for all supply chain actors and others requirements. Data were collected by in-depth interviews based on a designed questionnaire towards the identified supply chain actors: independent/cooperative farmers, middlemen, cooperative, processing farmers, and wholesalers. The obtained results identified five supply networks available in GH that started from red cherries to the green bean. As first-tier suppliers, cooperative farmers who sold their products in green beans to cooperatives have added values up to 22,41% higher than independent farmers who rarely sold their green beans to the wholesaler. Independent farmers tend to sell their harvest directly to middlemen, as they only share added value of up to 6,25 % for selling red cherries and 10% for wet parchment coffee. Moreover, middlemen, cooperatives, processing farmers, and wholesalers act as a second-tier suppliers. Amongst those actors, processing farmers have the highest added value (43,53%) than others since they produce specialty coffee as a premium product. Cooperative and wholesalers received similar input from farmers, but wholesalers received slightly higher added value (22,53%) than cooperative (22,67%). Meanwhile, middlemen received higher added value by buying red cherries than wet parchment coffee from farmers.
Karakteristik kimia dan fisik tablet effervescent kombinasi kopi robusta dan jahe emprit dengan variasi konsentrasi serbuk kopi jahe dan jenis asam Marcella Berliana Purnama; Umar Hafidz Asy'ari Hasbullah; Rini Umiyati; Arief Rakhman Affandi
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13540

Abstract

Coffee is a drink favored by the broader community because of its distinctive taste. One of the kinds of coffee drinks consumed widely is instant ginger coffee. Ginger coffee has the advantage of natural antioxidant potential. It is necessary to innovate new products that are more practical and accepted by consumers and served with cold water, namely tablet effervescent drinks. The purpose of this research was to investigate the effect of the concentration of ginger-coffee powder and variations in the organic acid on the chemical and physical properties of effervescent tablets. The ginger-coffee powder was made by crystallization with a ratio of 1:1 of them. Tablet effervescent formulated with two kinds of acid, i.e., tartaric acid, malic acid, and a combination. The results showed that increasing ginger-coffee powder concentration significantly decreases moisture content, IC50, hardness, and lightness (L*). In contrast it significantly increased acid content, phenolic content, redness (a*), and yellowness (b*). Tablet with a combination of tartaric acid and malic acid has lower IC50, hardness, and lightness. In contrast, it has higher phenolic compounds, redness, and yellowness. The best formula formaking ginger-coffee effervescent tablets was a concentration of 50 % ginger-coffee powder with a combination of tartaric acid and malic acid.

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