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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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Evaluasi cara produksi pangan yang baik (CPPB) dan rekomendasi hazard analytical critical control point (HACCP) pada UKM teh sereh di Metro, Lampung Ilham Marvie; Alexandra Trisna Putri
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.v17i1.12989

Abstract

Lemongrass (Cymbopogon citratus) is a plant often processed into brewing drinks such as tea. Small and Medium Enterprises (SMEs) Asha in Metro Lampung produces lemongrass tea with a production process consisting of size reduction, washing, drying, powdering, and packaging. To improve food safety in the production process is necessary to evaluate Good Manufacturing Practices/Good Food Production Methods (CPPB) and prepare recommendations for Hazard Analytical Critical Control Point (HACCP). The purpose of this study was to evaluate the application of the principles of CPPB and provide recommendations for the HACCP Plan to Asha SMEs. This research carries out by conducting field observations and interviews with several Asha SMEs stakeholders. The results showed that the CPPB evaluation had two serious discrepancy criteria and two critical discrepancy criteria. Therefore, Asha SMEs is included in the food home industry (IRTP) level 4 so that internal audit recommendations can carry out daily. The HACCP analysis results show three critical control points (CCP), namely soaking, drying and packaging. Critical and control limits are recommended by SNI 3836:2013 concerning packaged dry tea. The HACCP recommendation for Asha SMEs are to control the possibility of physical and coliform contamination during the repeated washing process with running water. Drying at 70oC for 12 hours helps reduce water activity in lemongrass tea in preventing mold growth. Furthermore, packaging with attention to the hygiene of workers and tools can prevent contamination of the final product of lemongrass tea
Analisis eksergi pengering tipe bak untuk pengeringan simplisia herbal Hendri Syah
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.v17i1.13438

Abstract

The drying of herb in packed bed is a complex process that involves the simultaneous heat and mass transfer between the air and product. Thermodynamic analysis particularly exergy analysis to be an essential tool for evaluates the avaiable energy at different point in a drying system and provides the useful information for redisign.The objective of this study are determined destruction exergy and eficiency exergy of packed bed dryer for herb drying. A packed bed dryer used for drying experiments. This apparatus that has been prepared with the PID temperature control system. The drying experiments were conducted at different three sample height in bed of 10 cm,20 cm, and 30 cm. Air velocity that is used varied 0.4 m/s and 0.6 m/s. The result showed air temperature in bed decreases with distence because more heat is being transfered to the herb by increasing the distance from inlet of the bed. The highest average destruction exergy was15,015 kJ/s at air velocity 0,6 m/s and sample height 30 cm. The lowest value of average exergy eficiency was 23,59% ..at air velocity 0,6 m/s and sample height  10 cm. It was concluded that exergy eficiency decreased with increasing air velocity
PENILAIAN DAUR HIDUP PRODUK KOPI ROBUSTA ORGANIK PADA AGROINDUSTRI KOPI KLUNGKUNG Elida Novita; Dini Retno Widyaningsih; Hendra Andiananta Pradana
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14700

Abstract

Organic robusta coffee cultivation in Klungkung Village can cause environmental pollution and has the potential to produce greenhouse gases (GHG) due to inefficient use of energy. Upstream processes or gardens use organic fertilizers without proper knowledge. Meanwhile, downstream or processing uses technology and produces waste that is not yet environmentally friendly. This study aims to determine how much impact the processing of organic robusta coffee can make, so that the product can be said to be feasible as an environmentally friendly product. The method used in this research is Life Cycle Assessment (LCA) which has stages of determining goals and scope, life cycle inventory, life cycle impact assessment and interpretation. Processing of organic robusta coffee products produces a GWP of 21,2768 kg CO2-eq and the efficiency of energy use shows a NER value of 0.02 and a NEV of -153.94. The recommended alternative improvement is the use of coffee horn skin which is processed into briquettes as a substitute for LPG fuel in the roasting process. If the alternative recommendations are implemented, it can reduce the GWP value to 20.4374 kg CO2-eq and increase energy use efficiency to a NER value of 1.09 and NEV of 9.86. The environmental impact resulting from this research is the amount of greenhouse gases (GHG) resulting from the organic robusta coffee production process, if not repaired, it will pollute the surrounding environment.
ANALISIS KONSTANTA LAJU PENGERINGAN DAN KARAKTER SIMPLISIA BUNGA KAMILEN (Matricaria chamomilla L.) DENGAN BEBERAPA METODE PENGERINGAN Devi Safrina; Dian Susanti; Arsy Nurul Khotimah
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.10681

Abstract

Chamomile (Matricaria chamomilla L.) is a plant that people widely use in traditional medicine. Chamomile parts used as medicine are the flower, usually dried before use, commonly named simplicia. Several drying methods can be used and closely relate to the resulting simplicia character. One of the simplicia characteristics observed is organoleptic (shape, color, and scent). The difference in the drying method used also causes variations in the moisture content of the simplicia. The drying process for an extended period can damage the content of Chamomile flowers. To overcome this, an analysis is needed to predict drying time to comply with established standards. One indicator to predict drying time is to determine the value of the drying rate constant (k). This study aims to obtain the value of the drying rate constant by several drying methods and their effects on the organoleptic character of simplicia (shape, color, scent). The research uses five drying methods, and three repetitions include drying by wind, indirect sunlight, sunlight, and oven combination, oven drying using silica gel, and oven drying without silica gel. Results showed that the drying method significantly affected the rate of drying constantly. The highest drying rate constant was reached by oven drying with silica gel at 0.5758 days-1 and oven drying without silica gel at 0.5751 days-1. The drying method did not significantly influence the shape, color, and scent of chamomile simplicia.
INCENTIVE AND DISINCENTIVE FOR PROTECTION OF SUSTAINABLE FOOD AGRICULTURAL LAND IN CILEGON CITY Sirajuddin Sirajuddin; Cep Jandi Anwar; Tatang Sutisna; Asep Ridwan
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14104

Abstract

This study examines the application of sustainable food on agricultural land in Cilegon City. This study also analyzes the factors contributing to land conversion, productivity issues, and incentives and disincentives for the protection of sustainable food agricultural land in Cibeber, Jombang, and Purwakarta districts. In Cilegon city, most of the sustainable food agricultural land areas are not owned by the local government but by citizens. This condition makes the land vulnerable to being converted by landowners for non-agricultural uses. The existence should be strengthened with space utilization control instruments as a technical rule to prevent agricultural land conversion from developing and violating the spatial designation determined in the spatial plan. This study uses a parallel mixed method namely in the form of spatial methods and qualitative methods. This study found the factors that determine agricultural incentives and disincentives in the three districts in Cilegon City so that these factors can be used in determining the types of incentives and disincentives influencing land owners to defend land his farm. The factors obtained are derived from the variable based on the literature review synthesis. The variable is asked to the respondents until the variables are consensus. The results showed some economic and non-economic factors that determine agricultural land conversions, such as farmers’ family necessities of life, housing development, and low agricultural land productivity. Some incentives for farmers can be supplied by providing services and infrastructure to support farmlands, such as irrigation, water jet pump, fertilizers and seeds, and marketing aid to protect agricultural land from conversion. Some disincentives, such as higher taxes and tighter building permits, should be imposed on agricultural land conversion. This study provides recommendations to protect sustainable food agricultural land. Furthermore, it promotes detailed agrarian reform and equalizes perceptions among Regional Apparatus Organizations. It also disseminates information to the community and updates the mapping of water sources. Finally, it promotes the issuance of local government law of Protection of Sustainable Food Agricultural land.
PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN Muhammad Gilang Ramadhan; Sudaryanto Zain; Sarifah Nurjanah; Abdullah Md Zain; Roshita Ibrahim; Asri Widyasanti
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13192

Abstract

Water loss by transpiration causes withering in tespong (water celeries). Crisping can be considered to maintain the availability of water in tespong. The crisping is a process of diffusing water into vegetables through a soaking process by employing the mechanism of opening and closing of stomata and other natural openings which is influenced by surrounding temperature. The purpose of this study was to determine the effect of temperature and soaking time on the crisping process in maintaining the freshness quality of tespong. Tespong samples were immersed at 30°C and 40°C soaking temperatures for 3, 5, 7, and 10 minutes of soaking time, followed by a cooling process in cold storage at 5±2 °C for 16 hours before being stored in a chiller at 8±2°C for 4 days. Tespong’s weight loss, moisture content, color, and texture were observed during the storage time. As a control treatment, 2 groups of tespong were prepared. Control 1 was placed directly in a chiller with a temperature of 5±2°C whereas control 2 was in a laboratory room. The results showed that crisping treatment with 30°C soaking temperatures and 3 minutes soaking time gave better results in maintaining tespong’s freshness where weight loss, moisture content, L, a*, b*, and texture were -5.67%, 89.36%, 52.40, -14.54, 23.84, and 388.44 g/d, respectively.
Front Matter June, Volume 17 No 2 2023 Editorial Agrointek
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ANALISIS DAN DESAIN SISTEM PRODUKSI KEMASAN AKTIF ANTIMIKROBA UNTUK MENJAGA MUTU PRODUK PANGAN Reskiati Wiradhika Anwar
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14096

Abstract

Development of antimicrobial active packaging has much to do with different types of raw materials, carrier antimicrobial agent, even to the development of methods that aim to maximize the function of the packaging to be applied to food products. However, the diversity of application of antimicrobial packaging makes packaging products not specific results to be used. Based on these problems, there should be analysis and design that aims to produce models of the incorporation of elements of the matrix constituent antimicrobial packaging, films, and antimicrobial compounds, and can provide more benefits to consumers of the safety and quality of food products are packaged. Modeling tested as a real simulation system. The method used by the analysis of the needs of the production, use case, PHD, BPD and BPMN, then the system design verification and validation will be done in analyzing the system contained in an antimicrobial packaging production systems. And also used the formulation of Association Rules Mining in designing a system to achieve the goal of the acquisition of rules that interpret the relationship between changes in product quality paprika with contamination that appears in the product as a reference to the influence of active packaging antimicrobial produced by the connection of incorporation is done in the production stage. To maintan the qualitu of packaged food products, a system of linkages was created between the incorporation processes in the production of antimicrobial packaging.
UJI KANDUNGAN GIZI DAN PERBANDINGAN SIFAT SENSORIS BERAS ANALOG DARI TEPUNG CASSAVA DENGAN PENAMBAHAN TEPUNG KACANG HIJAU Nur Annisa Metya Novikasari; Iffah Muflihati; Umar Hafidz Asy'ari Hasbullah; Rizky Muliani Dwi Ujianti
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13925

Abstract

Analog rice is artificial rice that resembles rice. Cassava flour and mung bean flour are the raw materials used in the manufacture of analog rice. Modification of starch by annealing, Heat Moisture Treatment, and Autoclaving-cooling aims to improve the characteristics of analog rice. This study aims to determine the effect of physical modification of cassava flour and the ratio of flour (modified cassava flour and mung bean flour) on the chemical and sensory properties of analog rice. Making analog rice includes weighing ingredients, mixing, adding water, cooking, extruding, and drying. Chemical analyses were water content, fat content, ash content, protein content and carbohydrate content. A sensory test was conducted using multiple comparison test. The results showed that the type of modification and the ratio of modified cassava flour and mung bean flour were able to reduce water content and fat, but were able to increase ash content , protein and carbohydrates. The comparison test stated that the analog rice was different from the control rice (rice sosoh).
DESIGN OF INTEGRATED PLASTIC WASTE MANAGEMENT BUSINESS MODEL BASED ON DIGITAL CIRCULAR ECONOMY IN CILEGON CITY Asep Ridwan; Achmad Bahauddin; Dyah Lintang Trenggonowati; Azijul Azhar
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14117

Abstract

Indonesia is the number two producer of plastic waste. According to Cilegon Mayor Regulation Number 30 of 2019, Article 5 of the Regional Regulation, Cilegon City has a target of reducing waste by 30% and handling waste by 70% of the generation of household waste and waste similar to household waste. One solution is to implement the concept of a circular economy, which is consistent with the five-year master plan data from 2020 to 2024. This research aims to find solutions to problems associated with plastic waste, which is difficult to decompose. An expert opinion, a financial feasibility test using the benefit-cost ratio(BCR) to new revenue streams, and determining the relationship between the circular economy and sustainable development goals were all part of the circular business model canvas (CBMC) used Sustainable Development Goals (SDGs). This research is based on qualitative methods, and quantitative methods are used to test the financial viability of the new revenue stream.Based on the data processing results, it is necessary to redesign using a circular business model canvas, seek product diversification from processing plastic waste, and calculate the feasibility test of the paving block business as a new revenue stream.   The current business model canvas was designed as a result of this research. This research is expected to assist IPST Asari and the Bank Sandi Team in maximizing the potential for processing plastic waste in Cilegon City.

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