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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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Penerapan value stream mapping untuk peningkatan produktivitas produksi okra beku di PT. MDT Ida Bagus Suryaningrat; Bambang Herry Purnomo; Fatimah Fatimah
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.v16i4.12110

Abstract

The frozen food industry continues to grow and needs attention to maintain productivity and quality of the product. Value Stream Mapping (VSM) is an appropriate method to evaluate and increase productivity in lean manufacturing. PT. MDT is a company engaged in the business focusing on processing okra vegetables. This company has never assessed the okra production process. Minimizing the lead time of the process and cycling time of daily activities are problems related to productivity in this company. This study aims to reduce processing time to develop recommendations to improve the okra production process. VSM and comparative analysis of the current and future state maps were implemented in this study to establish proposed recommendations. Process Activity Mapping (PAM) resulted from the current state; total value-added was 186.31 minutes, necessary non-value-added was 26.99 minutes, and non-value added was 543.41 minutes. The highest non-value added value was found in the queue of raw materials at the material staging area (MSA) and weighing. Proposed recommendations for improvement solutions at MSA were to set up the engine warm earlier and reduce set-up time, good production planning, and implement the kanban system. At the same time, the queue of raw materials at weighing was to supervise and add operators. Solutions were implemented into a future state map. The total lead time was 371.35 minutes, and the value-added was 213.30 minutes. The comparison of the current state map and future state map showed decreasing of 48.37% in the MSA lead time, 66.69% in weighing, and 31.66% in the total lead time. Based on the lead time of the current condition map, one shift of production could produce 112 boxes. Meanwhile, with a lead time map of future conditions, this could produce 202 boxes
Variasi suhu pengeringan dan pengaruhnya terhadap karakteristik mutu fungsional bubuk mangga gedong gincu Devry Pramesti Putri; Wawan Agustina; Ainia Herminiati; Raden C.E. Andriansyah; Siti Khudaifany DFAP; Achmat Sarifudin
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.v16i4.12634

Abstract

Mango, including the type of Gedong gincu, is a seasonal fruit. This condition causes the number to be abundant during the harvest season but will become scarce in the months afterward. Efforts to increase the economic value, shelf life, and use of mangoes that are not acceptable to the market in the form of fresh fruit, can be done through product diversification in processed form. One alternative that can be done is to make dried gincu gedong mango powder which can be used as an intermediate product. The purpose of this study was to study the effect of heating temperature (steam temperature, drying temperature of 40, 50, 60 and 70 oC) on the quality of steamed mango puree and gedong gincu mango powder on several parameters: color, moisture content, ash content, vitamin C, beta-carotene and antioxidant activity (IC50). The results showed that the heating temperature increased the yellowish color and brightness of the mango powder. Increasing the drying temperature decreased the moisture content but increased the ash content of mango powder. The drying temperature that produces antioxidant activity (IC50) and the highest vitamin C content is 70oC. The drying temperature that produces the highest beta-carotene content is 60 oC.
Efektifitas Jenis Adsorben dalam Pemurnian Cooking oil dari Jagung Varietas Lokal Madura Cahyo Indarto; Mohammad Fakhry
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.v16i4.16641

Abstract

The limited supply of CPO for the cooking oil industry has caused cooking oil price to spike very high recently, and there has even been a shortage of cooking oil in several regions in Indonesia. Seeds are one of the alternative solutions as raw materials for producing cooking oil. This study aims to evaluate the effectiveness of adsorbents for purification of crude corn oil extract. Parameters observed in this study were clarity, color of the oil, free fatty acids and peroxide value. The results showed that application of adsorbents could increase the purity of corn oil. Zeolite and bentonite gave a better effect than activated carbon on the parameters of clarity, color (L) and free fatty acids. The lowest fatty acid of corn oil in this study was 0.24% (zeolite) and the peroxide value was 1.09 % (bentonite).
Characteristics of liquid smoke nanoencapsulation with a combination of maltodextrin and gum arabic as co-encapsulant Angga Pramana; Kurnia Utami; Purnama Darmadji; Pudji Hastuti; Bara Yudhistira
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.v16i4.13557

Abstract

The development of powder-type liquid smoke synthesis by the nanoencapsulation method was proposed to overcome the difficulties in handling liquid smoke. In the liquid form, liquid smoke was unpractical and difficult to distribute and transportation. Otherwise, phenolic compounds were easy to deteriorate (oxidize) during storage. The aims of this research to determine the character of nanocapsules by the spray drying process, involving water content, water activity (Aw), color, solubility, total phenolic compounds, functional group (FTIR), phenolic compounds staining, nanocapsules morphology profiles, and also efficiency phenolic compounds in the spray drying process. Resulted nanocapsule has a color intensity 85.17 ± 1.13; a -0.45 ± 0.11 and 9.2 ± 0.13 b; water content 5.92 ± 0.12%, water activity 0.26 ± 0.01 and 85.02 ± 0.33% solubility. Scanning Electron Microscope (SEM) results showed nanocapsule form was round and wrinkled. This optimization process obtained particles with nanometer dimensions and in recovery efficiency of phenolic compounds in the spray drying process of 47.36%. These results have the potential to be applied to the development of the food industry.
Total fenolik dan aktivitas antioksidan formula susu kecambah kedelai dan ekstrak beras hitam terenkapsulasi dengan variasi jenis penyalut Siti Aminah; Wikanastri Hersoelistyorini; Agus Suyanto; Nurrahman Nurrahman; Ali Rosidi; Wulandari Meikawati; Diode Yonata
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.v16i4.13432

Abstract

Soybean sprouts and black rice have bioactive components that are beneficial for health. Both of these ingredients can be developed as functional drink ingredients. Encapsulation is one method to maintain bioactive components. This study aims to determine the total phenol content and antioxidant activity of the formula of soy sprouted milk (SKK): encapsulated black rice extract (EBH) (F1: SKK 100 %: EBH 0 %; F2: SKK 75 %: EBH 25 %; F3: SKK 50 %: EBH 50 %; F4: SKK 25 %: EBH 75 %; F4: SKK 0 %: EBH 100 %), with various coating materials: maltodextrin (MDE), Arabic gum (GA) and a mixture of MDE:GA (MGA). The results showed that the highest total phenol was obtained at F5, of all coatings: MDE (85.06 mg GAE/kg); GA (84.27 mg GAE/kg); MGA (82.49 mg GAE/kg). The highest antioxidant activity was obtained in the F3 treatment, with GA coating (58.009 % RSA). It is known that there is a tendency to increase total phenolic, in the formulation of higher concentrations of EBH. In general, MGA combined coating materials produced higher mean total phenols than MDE and GA alone. There was no tendency to increase antioxidant activity in either the formula or the type of coating
Carcass yield of cross-bred native chicken with fed dietary contain prebiotic from dahlia (Dahlia variabilis) and probiotic Zakaria Husein Abdurrahman; Yoyok Budi Pramono; Nyoman Suthama
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.v16i4.14175

Abstract

The use of probiotics and prebiotics together produces more beneficial effect to the microflora ecosystem in the intestine of chicken. The primary objective was to determine the carcass yield of the cross-bred native chicken fed diet containing dahlia (Dahlia variabilis) tuber powder as a resource of inulin combined with Lactobacillus sp. Animals used in this study were 168 birds of 21 days old cross-bred native chickens randomly allocated into six treatments with four replications. Data were analyzed as a completely randomized design in a 2×3 factorial of 2 levels of prebiotics and three levels of probiotics as the main effects. The treatments were 0.8% of dahlia tuber powder without Lactobacillus sp. (E1O0); 0.8% dahlia tuber powder combined with 1.2 mL of Lactobacillus sp. (108 CFU/mL) (E1O1); 0.8% dahlia tuber powder combined with 2.4 mL of Lactobacillus sp. (108 CFU/mL) (E1O2); 1.2% dahlia tuber powder without Lactobacillus sp. (E2O0); 1.2% dahlia tuber powder combined with 1.2 mL of Lactobacillus sp. (108 CFU/mL) (E2O1); 1.2% dahlia tuber powder combined with 2.4 mL of Lactobacillus sp. (108 CFU/mL) (E2O2). The feeding of dahlia tuber powder combined with Lactobacillus sp. showed no significant effect (P0.01) on the percentage of carcass weight, meat-bone ratio, and percentage of carcass cut weight on cross-bred native chicken. In conclusion, a feeding diet containing inulin derived from dahlia tuber combined with Lactobacillus sp. was not affected on carcass yield of cross-bred native chicken, although in previous studies, the same treatment could improve the meat quality of cross-bred native chicken
Analisis kelayakan teknis dan finansial pendirian usaha pengolahan sabut dan tempurung kelapa di Kecamatan Pengabuan Kabupaten Tanjung Jabung Barat Provinsi Jambi Ade Yulia; Lisani Lisani
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.11874

Abstract

The productivity of coconuts produced by Pengabuan sub-district is 14,481 tons of coconuts/year. Coconut processing only focuses on the fruit meat which is processed into copra. Copra processing produces by-products namely coconut husks and shells that have not been used optimally. Coconut husk and shells can be processed into bio briquettes. This study aims to analyze the technical and financial  feasibility of the plan to establish coconut husks and shells processing business into bio briquettes in Pengabuan Subdistrict, West Tanjung Jabung District, Jambi Province. The research method used is quantitative and qualitative study. The results showed that this business plan required 1,197 tons of coconut husk per year and 1,064 tons of coconut shell per year. One production time requires 997.5 kg of coconut husk charcoal and 665 kg of coconut shell charcoal and 87.5 kg of tapioca flour. The characteristics of the bio briquettes produced were water content of 5.73 %, yield of 73 % by weight of charcoal flour, flame duration test of 284.3 seconds, burning time of 96 minutes and burning rate of 0.1598 grams / minute. The location chosen to set up this business is Parit Pudin Village. The type of layout used is the product type with the material flow pattern is the U type. The feasibility of the financial aspect includes an NPV of 2,169,282,959, an IRR of 59.42 %, a payback period of 4.66 years, net B/C of 1.18. Overall technical and financial feasibility criteria found that the biobriquette business from husk and coconut shells is feasible to establish
Karakterisasi edible film pati singkong yang diinkorporasi alicin umbi lapis kucai (Allium tuberosum) pada bakso Navi'atur Riza Al Khoirun Nisa; Edita Rizky Sahputri; Sulthona Nur Aisyah; Muslikhatul Muwakhidah; Warkoyo Warkoyo
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13154

Abstract

Meatballs are processed meat products with a short shelf life because they are easily damaged, which is less than 8 hours at room temperature. To overcome this problem, meatball producers often take an alternative by adding harmful preservatives such as borax and formalin. Technological advances can provide solutions, namely packaging that can be eaten and made from processed products from substitute packaging that is difficult to increase or harm the body, namely edible film. The use of starch-based packaging with the addition of antimicrobial compounds, namely Allicin from chives extract is a good alternative to increase the durability and quality of meatballs during storage.This study aims to reduce the use of plastic packaging and extend the life of meatballs by using edible film packaging. This study used a RAKwhich was composed of 2 factors and each consisted of 3 levels. The first factor was the concentration of cassava starch (1 %, 2 %, and 3 % w/v) while the second factor was the concentration of chives extract (3 %, 5 %, and 7 % v/v) into the edible coating    as an antimicrobial packaging for meatballs. The results showed that the characteristics of theedible film were influenced by the concentration of starch and chives extract. The best meatballs, namely 3 % starch coated meatballs and 7 % chives extract, obtained quality active edible films and increased the shelf life of meatballs at room temperature for 48 hours (6x longer than meatballs without coating ) which are safe for consumers. These results indicate that the application of alicin from chives extract as an edible coating    has a tensile strength value (0.71 MPa), elongation (41.50 %), WVTR (3.65 g/m2/24hours), thickness (0.24 mm), zone of inhibition (3.29 mm), and was effective in controlling the microbiological growth of meatballs.
Optimasi formula krim body scrub ekstrak lamun (Enhalus acoroides) terenkapsulasi Made Pharmawati; Luh Putu Wrasiati
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.14041

Abstract

Body scrub cream is used to clean and nourish the skin. Several illegal creams were reported to contain harmful chemicals. Some plant extracts can replace chemical compounds because they can lighten the skin. Enhalus acoroides is one of the seagrass species that is widely distributed in Indonesia. Leaf extract of E. acoroides was found to contain phenolic, tannin, and flavonoid. Due to the bioactive compounds in the E. acoroides extract can be added to cosmetic products such as body scrub cream. This study aimed to analyze the effect of the addition of encapsulated E. acoroides extract on the characteristics of the body scrub cream and determined the concentration of the encapsulated E. acoroides extract, which produced the best body scrub cream. The extraction was done using chloroform: ethanol (9:1) and encapsulation using maltodextrin and tween. The body scrub cream was made in two phases, the oil phase and the water phase. The concentrations of the encapsulated E. acoroides extract tested were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The characteristics evaluated were homogeneity, pH, viscosity, spreadability, stickiness, IC50, and organoleptic test for color and scent. The results showed that the body scrubs were homogenous. The pH values were 5.43-6.66, and viscosity was 34400-46400cp which are in the range of SNI for cosmetic products. The spreadability values were 4.03-5.5cm, and stickiness was 4.8-6.91sec. The antioxidant capacity (IC50) ranged from 147.38 to 157.64 ppm, and the overall acceptance scores were 5 to 6.80. Based on the effectivity index and statistical analyses of physical-chemical characteristics, the best concentration of encapsulated E. acoroides extract was 2%.  These findings indicate the potential of encapsulated E. acoroides extracts to improve skin health.
Analisis pengukuran kinerja green SCM menggunakan metode green SCOR berbasis ANP serta OMAX (studi kasus: industri makanan) Dewi Cahyani Puspitasari; Farida Pulansari
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13898

Abstract

The current industrial development is related to the existence of the SDGs, which is a global action agreed upon by world leaders related to environmental issues with the goal of sustainable development. This makes the government emphasize all industries implement environmentally friendly production processes. One of them is the application of green SCM in a series of production processes within a company. No exception PT. ABC, PT. ABC is a manufacturing company engaged in food manufacturing, where the liquid waste produced is still processed simply. Based on government policies related to the existence of SDGs, this study was carried out; this study aims to determine the company's level of green SCM performance. The method used in this study is the Green SCOR based on ANP and OMAX, while the weighting uses ANP and the scoring system uses OMAX. This study focuses on processing used cooking oil waste in food companies, which previous researchers have never done. Data processing uses five green SCOR models: plan, resource, make, deliver and return, and each model uses four green SCOR attributes: reliability, responsiveness, flexibility, and assets (environment. The data processing results are obtained from 30 KPIs, namely green KPI 53 ,3%, yellow KPI 13.3%, and red KPI 33.3%, with the overall performance level in red. Based on the results obtained, the company needs to immediately make improvements to the red KPI so that the achievement value at the green SCM performance level of PT. ABC increases

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