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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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PENGARUH PENGGUNAAN DAUN JAMBU BIJI DAN LARUTAN KAPUR TERHADAP KUALITAS NIRA SIWALAN Kurrotul Hasanah; Askur Rahman; Darimiyya Hidayati
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2119

Abstract

Nira siwalan mudah mengalami kerusakan yang umumnya ditandai dengan rasanyayang asam, berbuih dan berlendir karena aktivitas mikroba yang memfermentasi gula padanira.Penggunaan pengawet alami dapat mencegah kerusakan nira.Tujuan penelitian ini untukmengetahui pengaruh penggunaan daun jambu biji dan larutan kapur terhadap kualitas nirasiwalan selama penyimpanan 9 jam. Parameter penelitian meliputi pH, total padatan terlarut,total asam tertitrasi turbiditas serta pengujian sensoris meliputi aroma, kejernihan dan rasanira siwalan. Penelitian ini menggunakan Rancangan Split Plot (Petak Terbagi). Faktor petakutama adalah konsentrasi daun jambu biji segar yang terdiri dari 6% (J1), 10% (J2) dan 14%(J3), sedangkan penambahan larutan kapur 0,5 ml dengan konsentrasi larutan kapur 1% (K1),2% (K2) dan 3% (K3) merupakan faktor anak petak dengan melakukan pengulangan sebanyak3 kali. Hasil penelitian menunjukkan bahwa penggunaan daun jambu biji berpengaruhterhadap nilai pH, total asam tertitrasi, turbiditas, aroma dan kejernihan nira siwalan selamapenyimpanan 9 jam, namun tidak berpengaruh terhadap nilai total padatan terlarut dan rasanira siwalan. Penggunaan larutan kapur hanya berpengaruh terhadap nilai rasa nira siwalan,namun tidak berpengaruh terhadap nilai pH, total padatan terlarut, total asam tertitrasi,turbiditas, aroma dan kejernihan nira siwalan. Sedangkan interaksi keduanya berpengaruhterhadap nilai pH, total padatan terlarut, total asam tertitrasi, namun tidak berpengaruhterhadap nilai turbiditas, aroma, kejernihan dan rasa nira siwalan selama penyimpanan 9 jam.
Implementasi Knowledge Management dalam Sistem Supply Chain Agroindustri Evi Savitri Iriani
AGROINTEK Vol 4, No 1 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i1.2736

Abstract

Knowledge Management (KM) and supply chain is a new approach used by many companies to create value, increase organizational effectivity and productivity, and competitiveness. However, this concept is still rarely used in agroindustry. The integration of KM and supply chain is very important. A supply chain which applies knowledge managemen system in all the chains will get the final value larger than the total values of all chains, and thus improve competitiveness f the product. The application of KM is initiated by collecting information from supply chain system which were then analysed and shared with all of the components of all chains to support decision making process. A key of success in the implementation of KM is knowledge sharing among components within the system. Another important factor is leadership to support the implementation of KM and colaboration with other parties
PRODUKSI MANISAN RAMBUTAN KERING DENGANVARIASI KONSENTRASI LARUTAN KAPUR DAN KARAKTERISTIK PENGERINGAN Sri Hastuti; Yuli Dwi Kurnianti; Muhammad Fakhry
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.v7i1.2048

Abstract

Rambutan susceptible to damage due to respiration and transpiration processes thatcause huge losses to farmers and traders , even the price of rambutan to be low due to the highproduction and efficient distribution of marketing . One alternative to reduce the level ofdamage to the fruit rambutan is to make candied dried rambutan . The purpose of this study wasto determine the effect of drying characteristics and concentration of lime solution to the watercontent , texture and vitamin C in the making candied dried rambutan . The method used RAK (completely randomized design ) with factorial . The results of this study indicate that the use oflime solution concentrations result in increased water content but had no effect on the levels ofvitamin C , hardness and resilience . While the differences in drying characteristics and theirinteraction did not affect the increase in water content , vitamin C content, hardness andresilience.
ANALISIS ASPEK ERGONOMI PEKERJA BAGIAN SORTASI AKHIRPADA PENGOLAHAN KOPI ROBUSTA SECARA SEMI BASAH (Studi Kasus PT. J. A. Wattie Perkebunan Durjo Jember) Andrew Setiawan R; I B Suryaningrat; Isman Hadi Subhan
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1977

Abstract

The research objective  is evaluating the convenience of the sorting condition in terms of aspects concerning the use of anthropometry include the comfort of a chair, to evaluate the working environment (temperature and humidity of the room work as well as noise) and provide an alternative design of chairs and tables by the method of anthropometry. This research used 30 respondents who had been sampled. The research was limited to observations of temperature, humidity, noise and anthropometric include seat height, height shoulders, wide hips, knee height, popliteal height, buttock - popliteal, shoulder width, height and arm reach. The results showed that the temperature and humidity of the room was still not optimal noise intensity as well as some parts of the production of more than Limit Value. Subjective complaints occurred in almost all parts of the body of workers. Complaints caused by the design of chairs and tables that are less ergonomic and environmental conditions are less than optimal. The size of the table after redesigning the table height 80 cm, width 70 cm and length of the table table 195 cm while the size of a chair after redesigning the high chair (without backrest) 46 cm, 100 cm wide backrest and cushion length and 120 cm high backrest by 54 cm. Alternative solution given is to redesign the tables and chairs based on data antropomerti workers so as to create a means by which ergonomic and improvement of environmental conditions.
PENGARUH PENAMBAHAN BERBAGAI JENIS SUSU TERHADAP KARAKTERISTIK SOYGHURT Mustika Nuramalia Handayani; Putri Wulandari
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.v10i2.2467

Abstract

Soyghurt is a kind of yogurt as functional food product obtained from the fermentation of lactic acid bacteria in soy milk. The fermentation process of soy milk is different from cow's milk fermentation, because of different carbohydrate content. Carbohydrates in soy milk is composed of oligosaccharide species that can not function optimally as a substrate of lactic acid bacteria. Therefore, fermented soy milk requires other carbohydrates, including sucrose and lactose of different types of milk. The aim of this study was to determine the effect of various types of milk in the manufacture soyghurt and determine the sensory and physicochemical characteristics of soyghurt. The method used in this study was a completely randomized design of experimental design which is the treatment factor is various types of milk used in the manufacture of soyghurt with three types of milk are skim milk, full cream milk, sweetened condensed milk. Soyghurt incubation in the fermentation process carried out at a temperature of 370C for 12 hours. The results showed that there were not significant differences in sensory characteristics of soyghurt with the addition of various types of milk. Soyghurt with the addition of sweetened condensed milk, is the most preferred panelists. It has viscosity 0.30 dPass, pH 3.97, protein content 7.44%, and fat content 7.07%.
ANALISA KARAKTERISTIK MANISAN KERING SALAK(SALACCA EDULIS) DENGAN LAMA PERENDAMAN DAN KONSENTRASI LARUTAN GULA Arini Maulidiah; Darimiyya Hidayati; Sri Hastuti
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2033

Abstract

Snake fruit (Salacca edulis) can be made into dried fruit with addition of high concentration of sugar syrup prior to drying. This study aims to determine the effect of the concentration of sugar solution and soaking time on the characteristics of candied snake fruit. The experimental design used was a completely randomized design (CRD) factorial consisting of two factors: the concentration of sugar solution (40%, 50%, 60%) and the soaking time (24 and 48 hours). Each treatment was repeated three times. Data processing on quality of candied snake fruit was done using the General Linear Model (GLM) and univariate test of Duncan Multiple Range Test (DMRT). Results showed that concentration of sugar solution and soaking time gave significant effect on concentration of reducing sugar. Soaking at 48 hours significantly affectedyield, preferences for taste, texture, and overall preferences of candied snake fruit. Interaction of soaking and the concentration of sugar solution significantly affected moisture content of final product.
PENERAPAN INTREPRETATIVE STRUCTURAL MODELING(ISM) DALAM PENENTUAN ELEMEN PELAKU DALAM PENGEMBANGAN KELEMBAGAAN SISTEM BAGI HASIL PETANI KOPI DAN AGROINDUSTRI KOPI Makmur Sianipar
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.v6i1.1948

Abstract

Coffee farmer and agroindustry facebankcruptcy riskif they operate separately. This research aim to designa key actor in profit sharing institutional development. There are ten actor in coffee value chain resulted by Interpretative Structural Modelling (ISM)methode, consisted of facilitator, coffee agroindustry, local government, intermediary, financial institution, farmer organization, RD,central government, eksportir and coffee farmer
PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.) Dian Fitriarni; Rafika Ayuni
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3496

Abstract

Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit
REVIEW : POTENSI DAN ARAH PENGEMBANGAN AGROINDUSTRI BERBASIS KAKAO DI PROVINSI PAPUA BARAT Murtiningrum Murtiningrum; Tajuddin Bantacut
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.v10i1.2020

Abstract

West Papua Province as the coverage area of the National Cocoa Revitalization Movement (GERNAS Pro-Cocoa). This area has the potential to become a center for the cocoa production, and even become the main cocoa producing areas in eastern Indonesia. Cocoa plantation area in West Papua province was recorded as 5.509 ha with 3.104 tons of total production. This article aims to provide an overview of cocoa as a national strategic competitive commodities and conditions of cocoa plantations in West Papua province. At the end of the text presented on the direction of cocoa develop agroindustry through institutional capacity building among farmers, groups of farmers, Farmers Group Association (gapoktan), traders, relevant institutions and universities. This paper also presented the opportunities and challenges of developing downstream cocoa industry in West Papua province. Cocoa agroindustry development in West Papua Province needs of reform to the institutional capacity building cocoa between farmers, groups of farmers, gapoktan, traders, wholesalers, relevant institutions and universities. This cooperation can create a new business strength, increasing market coverage, and quality assurance of products. Income of the cocoa farmer can be increased by developing a simple process cocoa processing using appropriate technology. The farmers can produce cocoa downstream products which have a higher economic value
IDENTIFIKASI WASTE PADA WHOLE STREAM PERUSAHAAN ROKOK DI PT.X16 Rakhmawati Rakhmawati
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.v5i1.1931

Abstract

Identify to be done by using method of lean manufacturing. This research aimed at identify waste and formulate effort reduction of waste production process smoke in PT.X. The data were collected from manufacturer records, study to determine processing time, as well as interview and quisioners which were distributed to workers in each department. Big picture mapping and value stream mapping tools (VALSAT) were then utilised to process the data.Result of from research got that during once production process can reduce from 152.59 minute become 149.59 time and minute every order 26 day become 19 day. From result of waste workshop known that type extravagance of cause the happening of production process time depth ( 3 highest ) is defect, waiting time and excessive transportation, so that appliance (tool) matching with the extravagance type is mapping filter quality with successive wight 96,6 : 55,86 : and 23,32.According to the result found also cause of extravagance for example, to the number of time used for the activity of inspection between aktifitas so that cause production process time become Ilama, existence of distance which among tobacco warehouse with process of perajangan resulting the happening of movement of bolak return worker so that add production process time become llama. One of the ways to improve it is by applying pull system (Kanban).

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