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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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Quality properties of indonesian traditional terasi: a review Askur Rahman; Retno Astuti; Sucipto Sucipto
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.v17i1.15274

Abstract

Terasi constitutes an Indonesian traditional fermented product made from shrimp or fish (or a mixture of both) at a high salt concentration with or without incorporating approved additional ingredients. With a distinct flavor and solid texture (paste), terasi is widely consumed as a seasoning ingredient, but it is still produced using a traditional method that lacks quality inspection. Quality properties of terasi, i.e., physical, chemical, and microbiological aspects, are essential since they highly affect consumer acceptance. This article reviews the quality profiles of terasi, covering such aspects as food safety, health, sensory, shelf life, and its use. The safety of biological, chemical, and physical threats can be used to evaluate the quality of terasi from a safety perspective. In addition, the nutritional content, functional qualities, and satiety characteristics of terasi indicate its quality from a health standpoint. Based on taste, texture, aroma, and color, the sensory qualities of terasi are evaluated to determine its quality. From the time the product is developed until consumers utilize it without any modifications, the quality of terasi based on the shelf life aspect is observed. The quality of terasi in terms of usability is determined by items that are user-friendly or, in other words, practical
Optimasi formula dan karakterisasi dodol buah salak dengan tepung singkong termodifikasi sebagai bahan pengisi Santi Dwi Astuti; Indah Nuraeni; Bela Iji Pamungkas; Nur Wijayanti; Warsono El Kiyat
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.v17i1.11766

Abstract

Snake fruit is generally consumed in the form of fresh fruit, but if it is left too ripe, cracked skin can be seen, making it less attractive. Alternative processing of salak fruit is to process it into salak lunkhead. Dodol is generally produced using glutinous rice flour. In this study, another alternative was found, namely the use of modified cassava flour as a substitute for glutinous rice flour. This study used a response surface method with an experimental design using CCD (Central Composite Design) with two factors, namely salak puree and modified cassava flour. The results of this study were the optimum dodol salak formula with the highest desirability value of 0.663 in the 15.73 % salak fruit formula and 11.3 5% modified cassava flour. The results of the sensory test for salak dodol show that an increase in the proportion of pure zalacca fruit causes an increase in the flavor response of the salak and causes a decrease in response to chewiness, stickiness, hardness, white color and preferences. The increase in the proportion of modified cassava flour causes an increase in chewiness, stickiness, hardness, white color, and liking. It causes a decrease in response to the salak flavor. The average chemical test results, the optimum product has a higher difference in value for water content, namely 7.15 %, ash content 0.42 %, protein content 0.28 %, fat content 2.02 %, and energy 8.4 % than with control products. Meanwhile, carbohydrate content has a lower value difference of 2.73 % compared to the control product.
Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi Yuliana Erning Indrastuti; Susana Susana; Dodi Iskandar; Tata Yudi Wardhana; Sasmidi Sasmidi
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.v17i1.13297

Abstract

The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated for water content, texture, cooking quality and color. The results indicated that proportion of rice and   black taro flour affects the cooking quality, texture and color of the kwetiau (p0,01). Black taro flour addition produced kwetiau with decreased cooking time, hardness, cohesivennes and chewiness, L* value and a* value. A higher proportion of black taro flour increased the weight after cooking, cooking loss, adhesiveness and b* of the kwetiau. The proportion of rice and black taro flour did not affect the moisture content and springiness. Fermented black taro flour can be used to a limited extent (25 %) as a substitute for rice flour in making kwetiau.
Survei marketing mix diversifikasi olahan tepung buah lokal salak manonjaya bagi pelaku usaha kecil pangan Sumarto Sumarto; Ani Radiati; Raden Agus Bachtiar
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.v17i1.13911

Abstract

One of the efforts to increase consumption of fruits and vegetables for the local community and others area is innovate the diversification of processed food products. For example, the fruit of Manonjaya salacca had been researched and made a semi-finished product in the form of flour and other processed food products such as muffins, cakes, cookies, and flakes. Before, the results of the research had been diseminated to the local Small and Medium Enterprises (SMEs). The purpose of this study was to determine the potential development of processed food product from Manonjaya salacca flour diversification for the food SMEs throught a market survey with marketing mix approach. The research method used was a survey with a quantitative approach. The survey was conducted online to 251 respondents throughout Indonesia. Respondents consist of various generations, gender, profession, domicile, and level of income. Questions were given based on the marketing mix categories, namely product, place, price, and promotion. Product: the market survey results show that Manonjaya salak flour has the potential to be developed into souvenirs or sweet snacks for all generations, especially in the Z generation. The product that has the potential to be developed was sponge cake/cake. Place: most of the respondents bought souvenirs in stores, while the millennials and the Z generations bought sweet snacks through online delivery services. Price: respondents stated that a reasonable price for a sweet snack per 750 grams is IDR40,000. Promotion: The further away from the respondent's domicile, the less familiar they were with Manonjaya salacca. For this reason, processed food products from Manonjaya salacca flour need wider promotion. This product promotion is mainly related to the superiority of nutrients, their health benefits, and the variety of diversified products developed by SMEs
Rancang bangun sistem monitoring dan kontrol pH air untuk budidaya ikan lele Ari Rahayuningtyas; Diang Sagita; Novita Dwi Susanti
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.v17i1.14129

Abstract

One of the water quality parameters that are important to consider in fish farming is pH. Unstable pH conditions can cause a decrease in water quality and cause fish to harvest less than optimal yields. Under certain conditions, there is an extreme change in the pH value, so it needs to be normalized again. This study aims to design a monitoring and control system of pH for catfish farming. The control system consisted of an SKU SEN0161 type pH sensor, equipped with two pumps to automatically flow alkaline and acidic pH solutions. The design method used was the prototyping method, i.e. Listen to Customer (Design criteria collection), Design and Build Prototype, and Test Drive and Evaluation. Based on the static characteristic test on the pH sensor, it was found that the pH sensor reading error was 0.11 with a deviation of 0.03. A small error value indicates that the sensor has high accuracy and a little deviation value indicates that the sensor has a high level of precision. For the repeatability test with an interval measurement of 5 minutes, the sensor measurement had a deviation of 0.01. The performance test of the pH control system showed that the system had been able to control the pH according to the set point (6 and 7.5), both under acidic conditions (pH 5.4) and under alkaline conditions (pH 8). The system had also been able to store and display data on Android devices in real-time (24 hours non-stop) via an internet connection, making it easier to monitor by users. It was also found that catfish can grow well at pH 6.5-8.
Perubahan sifat fisis dan mekanis pelet bambu andong (Gigantochloa pseudoarundinaceae) setelah perlakuan torefaksi Karina Gracia Agatha Tambunan; Bagus Saputra; Intan Fajar Suri; Indra Gumay Febryano; Afif Bintoro; Wahyu Hidayat
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.v17i1.14211

Abstract

Torrefaction has been well known to improve the properties of various biomass pellets. However, the study on torrefaction of andong bamboo pellet is still limited. This study aimed to evaluate the changes in the physical and mechanical properties of Andong bamboo (Gigantochloa pseudoarundinaceae) pellets resulting from torrefaction.  The pellets were torrefied at 200°C, 240°C, and 280°C using an electric furnace for 50 min.  The physical properties analyzed were color, moisture content, density, water adsorption, and resistance to water immersion.  A compressive strength test examined the mechanical property.  The results showed that the color of bamboo pellets torrefied at 200°C, 240°C, and 280°C were changed, showing overall color change (∆E*) values of more than 12. The lightness (L*) of the pellet remarkably decreased with the increase of torrefaction temperature. In other words, the pellet became darker with increasing temperature. The yellow/blue chromaticity (b*) was also decreased with increasing the torrefaction temperature. However, the red/green chromaticity (a*) increased at 200℃ but decreased at 240℃ and 280℃. Moisture content and pellet density decreased with increasing torrefaction temperature.  The pellets’ water adsorption decreased as the torrefaction temperatures increased at 200℃, 240℃, and 280℃.  The results also showed that the torrefied pellets were more resistant to water immersion than the control pellet as they could maintain their original form even after 24 h immersion test.  The compressive strength decreased as increasing the temperature. The torrefaction temperature affected and improved the properties of Andong bamboo pellets.
A mathematical model of demand with unpredictable salt supply: a case study in Madura Iffan Maflahah; Budisantoso Wirjodirdjo; Putu Dana Karningsih
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.v17i1.16871

Abstract

The proposed mathematical model aims to optimize the amount of demand based on the uncertainty of salt supply to meet the needs of salt in society. This study uses an econometric approach to model the supply and demand for salt based on the uncertainty of the amount of supply. The research results are the salt productivity model used to build a salt availability model. Meanwhile, the salt demand model is built based on past data about the number of requests for each period. The demand and supply functions for salt use a two-variable linear equation system. The salt field productivity models follow a quadratic polynomial pattern according to the difference in seasons at each time. The demand and supply of salt model follows a linear regression. The supply of salt in Indonesia is uncertain at any time. But, the demand for salt increased at the time. It is necessary to model the demand and supply of salt to meet the demand for salt
Penambahan daun kelor pada restructured chicken product sebagai sumber antioksidan Ni’matus Sholihah; Laili Hajidah
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.v17i2.14542

Abstract

Moringa leaves are still utilized in a limited number of processed food items. Moringa is mostly used as a vegetable. Moringa leaves contain enzymes that produce disagreeable scents; thus, their utilization requires product innovation. Nuggets are processed meats that are simple to prepare due to their inclusion in frozen foods that can be readily prepared and kept, but the hue is often unappealing. Fortification is one of the processes that involves adding nutrients to a food product so that it has nutritional value. sufficient. The inclusion of antioxidants produced from Moringa leaves in this nugget product provides nutrition. This study aims to determine the effects of increasing the concentration of moringa leaves on the quality of chicken nuggets as well as the interaction between the usage of concentration and treatment of moringa leaves on the quality of chicken nuggets. The research design used was a factorial randomized block design (RAK) with two treatment factors. Factor 1 was added Moringa leaves which consisted of 3 levels (fresh Moringa leaves, dried Moringa leaves, blanching Moringa leaves), and factor 2 was the concentration of Moringa leaves, which consisted of 3 levels (10%, 15%, 20%). The parameters of the tests were water, ash, texture, fat, protein, chlorophyll, and antioxidants. The best treatment was on 20% fresh leaf treatment which had 63.24% water content, 7.33% ash content, 0.36% chlorophyll, 55.66% antioxidant, 6.07% fat, 12.05% protein. Moringa nuggets are a potential outcome of Moringa leaf innovation.
Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture Setyani Budiari; Hani Mulyani; Yati Maryati; Euis Filailla; Anastasia Fitria Devi; Hakiki Melanie
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.v17i1.14269

Abstract

Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, total polyphenol, chemical compound profile using LC-MS/MS) and the antioxidant activity. Three variables were varied, i.e., red ginger concentration (1, 5, and 10%), kombucha culture concentration (10 and 20%), and fermentation time (0, 6, and 12 days). The total sugar and pH declined during fermentation while the titratable acidity, polyphenol, and antioxidant activity increased. The kombucha prepared with 20% culture concentration resulted in a greater reduction of pH and increase of titratable acidity, total polyphenol, and antioxidant activity than the one prepared with 10% culture concentration. The red ginger kombucha prepared with 10% ginger and 20% culture in 12 days displayed the highest antioxidant activity. It revealed ten active compounds under the LC-MS/MS investigation, i.e., 3’,4’,5’,5,7,8-hexame-thoxy flavone, 6-gingerol, evodin, isosakuranetin-7-rutinoside, methyl ophiopogonanone A, narirutin, neohesperidin, ononin, sinensetin, and shogaol. This research shows that red ginger extract fermentation using kombucha culture can be an alternative technology to produce red ginger-based functional drinks with healthy organic acids, healthy polyphenols, and antioxidant activity.
Karakteristik hard candy minyak atsiri daun kemangi dengan penambahan ekstrak daun kelor (Moringa oleifera) Nanda Ayu Hapsari; Bara Yudhistira; Rohula Utami
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.v17i1.10789

Abstract

Hard candy is one of the most favorite foods among Indonesian people. To increase the benefits and nutritional values of hard candy, basil essential oil and moringa leaf extract are added. Basil essential oil and moringa leaf extract contain various functional compounds, such as antioxidants that are beneficial for health. The purpose of characteristic basil essential oil hard candy with variation of moringa leaves extract addition, which is to find out physical, chemical, and sensory effect of adding moringa leaves extract, and knowing the best formula for hard candy. This study uses a completely randomized design (RAL) with one factor, concentration ratio between moringa leaves extract and water. The addition of moringa leaves extract and water in each sample is 80%:20%, 60%:40%, 50%:50%, 40%:60%, and 20%:80%, with three times repeating sample and two times repeating the analysis. The obtained data were analyzed by SPSS one way ANOVA then if there were real difference, further tests were performed with Duncan Multiple Range Test (DMRT) with significant rate 95%. The addition of moringa leaves extract affected hard candy’s physical characteristic hue color, chemical characteristic antioxidant activity, and sensory characteristic color, taste, and overall parameters. The best hard candy formula is hard candy F5(20% moringa extract : 80% water) with hue color 80,009 (yellow red), hardness 449,435 N, cohesiveness 0,010, water content 1,704%, ash content 2,194%, reduction sugar content 18,343%, water activity 0,525, pH 6,417, and antioxidant activity 20,910%

Page 40 of 75 | Total Record : 750

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