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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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PEMANFAATAN TEPUNG AMPAS KEDELAI DALAM PEMBUATAN KUKIS KACANG TINGGI SERAT DAN PROTEIN Jessica Wijaya; Maria Goretti Marianti Purwanto; Jane Erika Bernard; Tjandra Pantjajani; Johan Sukweenadhi
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.v17i2.14687

Abstract

Soybean pulp is a by-product of soy milk production that is a relatively inexpensive source of protein and is recognized for its high fiber content. Gluten-free peanut cookies have been developed using soybean pulp flour. This study aimed to determine the effect of partial replacement of wheat flour with soybean pulp flour (0%, 20%, 50%, and 80%) on peanut cookies’ sensory attributes and physical and chemical properties. Cookies with increased soybean pulp flour substitutions were found to be nutritionally superior (with higher proximate values for protein, fat, crude fiber content, and ash) to whole-wheat cookies (F1). Based on the sensory evaluation, the formulation of 20% soybean pulp flour presented the most likeness for color, flavor, taste, and manual texture. That ratio gave a final product with an average moisture content of 4.1%, ash content of 0.74%, fat content of 10.02%, protein content of 12.93%, crude fiber content of 0.14%, carbohydrate content of 72.21%, texture score of 746 Cn. The higher proportion of Soybean Pulp Flour also resulted in the cookies' darker color and less crunchy texture
SISTEM MONITORING DAN KONTROL SUHU ALAT SANGRAI BIJI KOPI OTOMATIS BERBASIS MIKROKONTROLER Ari Rahayuningtyas; Dadang Dayat Hidayat; Maulana Furqon; Teguh Santoso
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.v17i2.14506

Abstract

The roasting process influences up to 30 per cent of the aroma and taste of coffee. In this process, the coffee beans will undergo many changes ranging from a reduction in water content, weight and size to changes in colour. To be able to get the optimal aroma and taste of coffee, of course, an automation system in the roaster is needed. This study developed a microcontroller-based automatic coffee roaster monitoring system and temperature control. This study aimed to improve the performance of the roaster by substituting manual work with controlling the temperature by setting the flame on the furnace and monitoring in real-time; web/android can access it. The parameters specified in the design process consisted of time and temperature. The design method used was reengineering, which consisted of Listening to Customers, designing and building prototypes, test driving, and Evaluation. Parameter data from temperature sensor measurements could be recorded and displayed on the LCD or android.The test results showed that the average error percentage of the thermocouple was 1.43 per cent, with an average error of 0.7±0.26; these results indicated that the application of an automation system -based on a microcontroller worked properly. The average value of repeatability temperature every 5 minutes out of ten repeated measurements was  46.7±0.4oC. The performance of the roaster that has been designed was able to reduce the water content maximally by 0.165%/minute. At the same time, the rate of decline in the colour components E*, L*, a*, and b* is 0.754/min, 0.774/min, 0.754/min, 0.774/min, and 0.201/min, respectively.
IMPLEMENTASI SIX SIGMA MENGGUNAKAN NEW SEVEN TOOLS PADA PERBAIKAN KUALITAS AMPLANG DI UD KELOMPOK MELATI Raden Rizki Amalia; Nina Hairiyah; Nuryati Nuryati
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.v17i2.13233

Abstract

UD Melati Group is a home industry for processing amplang. In the production process, non-standard products were found. This study aims to improve the quality of amplang products by identifying the types and causes of amplang defects, compiling corrective steps and implementing the repair phase. The method used is to apply six sigma using the new seven tools. Data collection is done by direct observation in the field, interviews, and literature studies. The results showed that the types of defects found in the Melati Group UD were non-swelling amplang and hollow amplang with an average sigma value of 1.9831 and a DPMO of 314,500, which means that each production process with the possibility of damage is 314,500 seeds for one million amplang seeds produced. . The main factors causing defects are dough that is too thick, forgetting to add soda, not stirring continuously during frying, stirring and mixing fish, flour and spices that are not smooth, grinding fish that is not soft, fish that are too big/old , and fish that are too small. After the repair, the sigma value increased from 1.98 to 2.3414 and the DPMO value decreased by 11.45% from 314,500 seeds to 200,000 seeds.
PENGARUH VARIASI WAKTU PENGUKUSAN DAN SUHU PENGERINGANTERHADAP KARAKTERISTIK TEPUNG MAGGOT BLACK SOLDIER FLY Elida Novita; Dian Purbasari; Leni Putrianggraini; Bambang Herry Purnomo
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.v17i2.13084

Abstract

BSF maggot flour is one of the alternative protein source feed ingredients that can be applied to quail farms. With the potential for high protein content, proper handling so that the nutrients  in the ingredients are maintained needs to be known. The purpose of this study was to determine the effect of variations in the treatment of steaming time and drying temperature on the characteristics of BSF maggot flour and to determine the best treatment in the processing of BSF maggot flour as protein source of quail feed. The experimental design used was a completely randomized design (CRD) with two factors. The first factor is the steaming time (10, 20, and 30 minutes). The second factor is the drying temperature (60, 70, and 80°C). The observed variables were color, water absorption, water content, protein, and fat. The methods used are: measurement of color (Soewarno), water absorption (Fardiaz methode), moisture content (thermogravimetry), protein (Kjeldahl), and fat (soxhlet). The data obtained were analyzed by means of variance (ANOVA), the results of the analysis which showed the average difference were followed by Duncan's test. The results of statistical analysis showed that the steaming time had an effect on the absorption of water and protein. While the drying temperature affects the value of L (brightness), water absorption, and protein. Based on the SNI standard for quail feed, the fat content in each sample exceeded the maximum limit. So that BSF maggot flour with this treatment is not recommended to be given to quail.
EVALUASI PENGGUNAAN MEDIA SOSIAL INSTAGRAM UNTUK PEMASARAN ONLINE PRODUK OLAHAN SALAK UNIT KELOMPOK WANITA TANI (KWT) PURWOBINANGUN Dian Rizki Tri Wahyu Nanda; Anjar Ruspita Sari; Pujo Saroyo
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.v17i2.13910

Abstract

Purwobinangun Farmer Women's Group (KWT) is an association that accommodates the activities of women farmers in Purwobinangun, Pakem District, Sleman Regency, Yogyakarta Special Region. The Covid-19 pandemic caused KWT Purwobinangun's harder efforts to sell processed snake fruit products due to large-scale social restrictions (PSBB). The selling difficulties of their product in this situation have resulted in a decrease in income so that members of the association need to innovate their marketing activity to reach consumers easily. The objective of this study was to evaluate the online marketing of processed snake fruit by KWT Purwobinangun using Instagram. The application of Instagram in processed snake fruit marketing began with information gathering, observations, questionnaires distribution, e-mail accounts creation, Instagram accounts creation, as well as online marketing activities. The result showed that Instagram account @pasar_springmerapi as online marketing for KWT Purwobinangun took 4 months to be recognized by the public. KWT Purwobinangun member stated that online marketing using the @pasar_springmerapi (Instagram account) resulted in consumer convenience of various product types finding and product descriptions offered so that the marketing distribution is more effective. However, the activities of product ordering were considered inefficient due to KWT Purwobinangun did not have a centralized admin to organize various products order. Thus, to improve the marketing effort of processed snake fruit, it is necessary to do information updates continuously.
KARAKTERISASI NILAI IC50 DAN KADAR KURKUMIN PADA TABLET EFFERCVESCENT EKSTRAK KUNYIT YANG DIPERKAYA VITAMIN C Arief Rakhman Affandi; Ary Susatyo Nugroho; Umar Hafidz Asyari Hasbullah
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.v17i2.13040

Abstract

During the pandemic, nutraceuticals are needed to boost immunity. Indonesia is one of the countries that has the potential to produce nutraceutical goods based on rhizomes like ginger, turmeric, temulawak, and other types of rhizomes. These rhizomes have been used for medicinal purposes for thousands of years. This refresher contains significant health-promoting effects. Turmeric contains several components of active compounds that can act as antioxidant compounds and increase body immunity. Effervescent tablets are one sort of food product that could be made utilizing turmeric as an ingredient. The purpose of this study was to develop a formula for effervescent tablets that make use of turmeric extract and are mixed with vitamin C, which is known also to aid increase body immunity and other bodily health functions. The design is a Complete Randomized Design (RAL) Factorial pattern employing two factors: turmeric extract (30 40 %b/b) and vitamin C (5, 10, 15 %b/b). The experimental responses that were used were the solubility time, the pH value of the solution, and the antioxidant capacity (IC50 value). An increase in vitamin C concentration is associated with a corresponding rise in solution pH, which, according to SPSS analysis, reaches a maximum value of 3.96. Effervescent tablets with 40% turmeric extract and 15% vitamin C have the lowest IC50 value (0.89 mg/ml). The result represents the product's antioxidant potential to ward off free radicals in a reasonable level. This formula also has the quickest solubility time when compared to other formulae for the fabrication of effervescent tablets, with a time range of 190 seconds for 1 tablet (± 3 grams).
KARAKTERISTIK FISIKOKIMIA, ORGANOLEPTIK DAN KANDUNGAN GIZI SELAI ALBEDO SEMANGKA YANG DITAMBAHKAN BUAH KERSEN Septilina Melati Sirait; Imas Solihat; Hanafi Hanafi; Nurhasanah Nurhasanah; Alvina Nur Aini
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.v17i2.15510

Abstract

Watermelon albedo contains pectin, which is high enough to be processed into functional food ingredients. One of the foodstuffs that require pectin as a thickener is jam. In this study, watermelon albedo jam was added with Kersen fruit to increase the nutritional content in the form of antioxidants derived from Kersen. The purpose of this study was to analyze the physicochemical, organoleptic, and nutritional properties of watermelon albedo-Kersen fruit jam. Watermelon albedo-Kersen fruit jam has a sugar concentration of 65% and 0.1% citric acid. Observations of the shelf life were carried out every day for a week. Variations are made on adding preservatives namely, the addition of sodium benzoate and without sodium benzoate. The physicochemical parameters observed were pH value, soluble solids, greasing power, viscosity, syneresis, and organoleptic properties. While the nutritional content analysis included ash content, fat content, protein content, carbohydrate content, and water content. Watermelon albedo–Kersen fruit jam with the addition of sodium benzoate showed relatively better physicochemical properties and nutritional content than jam without the addition of sodium benzoate. The nutritional content of jam with the addition of sodium benzoate includes the ash content of 0.31%, the fat content of 0.41%, the protein content of 1.08%, the carbohydrate content of 11.20%, and the water content of 22.47%. Based on the panelists' preference test, the panelist's level of choice for the taste of jam was at a score of 4.8 (neutral–rather like), the panelist's level of choice for the color of the jam was at a score of 4.92 (neutral–rather liked). The panelist's level of choice for the texture of the jam is at a score of 5.2 (likes).
OPTIMASI PENINGKATAN KUALITAS TEPUNG LINDUR DENGAN PENAMBAHAN KONSENTRASI ASAM AMINO DAN ENZIM TRANSGLUTAMINASE Muhammad Rahmad Ramadhan; Sapta Raharja; Sukardi Sukardi
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.v17i2.14223

Abstract

In the wider application of lindur flour, it is necessary to improve the functional properties of flour. Cross-linking between amino acids and transglutaminase enzymes is an effort to improve functional properties to improve the quality of lindur flour. This study aims to optimize the process of modifying the cross-linking of two different factor variables, namely the concentration of amino acids (X1) and transglutaminase (X2) enzymes using response surface methodology analysis. The response variables were analyzed to obtain the optimum conditions, namely swelling power, solubility, protein content, and baking expansion. There are two tests in this study, namely initial characteristics testing including proximate analysis, starch content, amylose, amylopectin, swelling power and solubility, baking expansion, whiteness degree, and supporting tests including FTIR and SEM analysis. The optimum conditions obtained were amino acid concentrations of 12 % and the enzyme transglutaminase 8 U/g. The results of the optimum response variables were swelling power of 9.58 g/g, solubility of 23.15 %, protein content of 19.99 %, and baking expansion of 2.27 ml/g. SEM analysis of modified lindur flour showed that the morphological structure of the granules changed in size, shape and physical properties. FTIR analysis showed that there was a change in the O-H group to N-H and the strengthening of the C-N group which was thought to be due to cross-linking.
Pengaruh jenis pengemulsi terhadap karakteristik fisik, total karotenoid dan sifat organoleptik mayones dari minyak buah merah (Pandanus conoideus Lamk.) degumming Yunita Fransisca; Budi Santoso; Zita Letviany Sarungallo
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.13662

Abstract

Mayonnaise is an emulsion product consisting of oil, water and other ingredients which affect its stability. Improving the stability of mayonnaise can be done by using emulsifiers and stabilizers. This study aims to determine the type and concentration of the right emulsifier to produce a stable red fruit oil mayonnaise and to analyze the physical properties, total carotenoids, and organoleptic properties of the red fruit oil mayonnaise. In this study, degummed red fruit oil was used because the impurity components (gum and phospholipids) had been removed. The experimental design used in this study was a completely randomized design (RAL) with four different treatments of emulsifier, namely Gelatin 3.5% (M1), Gelatin: Lecithin = 3.0%: 0.5% (M2), Gelatin: Gum Arabic = 2.0%: 1.5% (M3), and Gelatin: Gum Arabic: Lecithin = 1.5%: 1.5%: 0.5% (M4) with three replications for each treatment. The results showed that the degummed red fruit oil mayonnaise of the four formulas produced varied in color from red, pink, orange, and dark orange, had a distinctive aroma of mayonnaise and a sour taste of mayonnaise (pH 4.31-5.20), had a thick texture (viscosity 220-297 d.Pas) with a total carotenoid content ranging from 3170.9-3410.1 ppm. The organoleptic properties (level of preference) of the four mayonnaise formulas produced include color having a score of 5.12-5.88 (like moderately), aroma with a score of 4.48-5.28 (neutral - like moderately), the texture of 5.00-5.40 (like moderately - like), taste ranges from 4.72-5.12 (neutral - like moderately), and the overall rating ranges from 5.08-5.64 (like moderately-like). Formula M1 (gelatin) and M3 (a combination of gelatin and gum arabic) can produce stable mayonnaise compared to other formulas.
Pengaruh variasi konsentrasi pelarut, waktu, dan suhu destilasi terhadap total fenol ekstrak daun sereh wangi (Cymbopogon winterianus Jowwit) Ike Sitoresmi Mulyo Purbowati; Ali Maksum; Gunawan Wijonarko
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15204

Abstract

The citronella plant (Cymbopogon winterianus Jowwit) has been known to have phenolic compounds that have the potential as antioxidants. The more phenolic compounds extracted, the better the quality of the extract obtained. To obtain maximum total phenol levels, extraction treatment was carried out with variations in time, temperature, and solvent concentration to extract fragrant Citronella leaves. This study aimed to determine the right time, temperature, and solvent concentration to obtain citronella extract with maximum total phenol content. Extraction was carried out by water distillation technique using ethanol solvent with concentration variations of 40%, 50%, 60%, 70%, 80%, and 90% with time variations of 2 hours, 4 hours, 6 hours, 8 hours, 10 hours, and temperature variations extraction, namely 50, 60, 70, and 80oC, The total phenol content of citronella extract was analyzed using a UV-VIS spectrophotometer based on the reduction reaction of the Folin-Ciocalteu reagent. The results showed that the extract with the highest total phenol content was 7.075 with a time of 4 hours, a temperature of 80 C, and using a solvent concentration of 90%. Characteristics produced from citronella extract with the highest phenol content, namely total flavonoids at 41.75 mgQE/g, antioxidant activity at 11.242 ppm, antibacterial activity at E. coli is 10.2 mm and in S. aureus is 12.7 mm. This research is expected to have an impact on the exploration of the extraction of bioactive compounds in citronella plants.

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