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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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Life cycle assessment produksi crude palm oil (CPO) (studi kasus: PT X Provinsi Bengkulu) Reko Rinaldo; Suprihatin Suprihatin; Mohamad Yani
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.v17i3.17131

Abstract

The development of oil palm plantations in Bengkulu Province has increased rapidly yearly. An increase also occurred in the CPO production sector. In 2021 the Bengkulu Province's CPO production rose to 30,052 tons of CPO from the total production in 2020 of 1,063,404 tons of CPO. PT X is a CPO production industry with a 30 tons/hour production capacity of FFB located in Bengkulu Province. PT X’s activities, from oil palm cultivation, fertilization and garden maintenance, industrial processing, waste treatment, and others, impact the environment and increase emissions. This research aims to evaluate the potential environmental impact of 1 tonne of CPO production. The method used is a life cycle assessment (LCA) with three impact categories: greenhouse gas (GHG) emission, acidification, and eutrophication. The boundary of the LCA study is cradle-to-gate, which includes the oil palm plantation subsystem and the industrial CPO production process subsystem. Based on the LCA results, the environmental impact of GHG, acidification, and eutrophication of 1 tonne of CPO production is 559.9 kg-CO2eq/tonne-CPO; 2.04 kg-SO2eq/tonne-CPO, and 0,96 kg-PO43-eq/tonne-CPO. GHG emission is the most significant impact resulting from the CPO production life cycle. Alternative recommendations for improvement to reduce the impact of replacing NPK fertilizer 12:12:17 with organic fertilizer EFB and using electricity from POME biogas (methane capture).
Peningkatan overall equipment effectiveness (OEE) mesin grinding pada produksi cokelat bubuk di PT ABC Bambang Herry Purnomo; Noer Novijanto; Fikria Silfa Maeline
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.v17i3.15521

Abstract

Maintenance of production machines is the key to success for increasing the efficiency of production machines. The value of OEE (overall Equipment Effectiveness) is an important indicator of the level of effectiveness of production machines. The grinding machine at the cocoa powder company PT ABC Sidoarjo is a production machine that is considered to have the greatest contribution to achieving OEE values. However, up to now, the machine maintenance is only corrective so it has the potential to harm the company. The purpose of this study is to determine the effectiveness of the grinding machine and formulate recommendations for improvement. The method used is the six big losses analysis technique to identify the dominant type of loss, and the FTA (Fault Tree Analysis) technique to determine the root cause. The results of the analysis show that the OEE value of the grinding machine is only 45% (low). The types of losses that contributed greatly to these conditions were reduced speed losses by 41% and were categorized as bad. This is due to the absence of regular replacement of the grinding machine blades so that their performance is less stable. In addition, the values of idling and minor stoppages and set up and adjustment losses are also categorized as bad because of the frequent occurrence of wasted processing time. Only rework losses are categorized as good. A low OEE value indicates that the machine is still not working effectively. Recommendations for improvements that can be done are performing independent maintenance, forming a competent small group, arranging planned maintenance for replacing machine blades and installing vibrators on peripheral pipes
Characteristics of halal gelatin from red snapper (Lutjanus malabaricus) bone and its potency as beta-carotene coating material Dwi Syanti Wirandhani; Mei Linda Nikma Nur Ulumi; Reza Fadilah Ardhani; Cathrine Olivia Andhani; Desiana Nuriza Putri
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.v17i3.15460

Abstract

Gelatin is a material produced from the partial hydrolysis of collagen sourced from the skin and bones of farm animals such as cows and pigs. Gelatin has been used for coatings because it has high permeability and dissolves in warm conditions, so the matrix cross-links are strong. The red snapper fillet processing industry produces 11.2-15% of waste, such as bone which has not been utilized optimally. The objective of this study was to determine the characterization of red snapper bone gelatin as a source of halal gelatin and measure its ability as a coating material for β-carotene pigment microencapsulation. Results showed the characteristics of red snapper bone gelatin with a yield of 10.71%, water content of 9.63%, protein content of 34.06%, ash content of 7.62%, gelatin fat content of 0.28%, and color intensity (L: 62.6). ; a+: 13.3 and b+: 30). The obtained halal gelatin was applied as a coating material for β-carotene pigment microencapsulation through the foam-mat method. It resulted in encapsulation with a yield of 16.75%, water content 9.25%, total carotenoid content 145.49 mg/g, surface carotenoid content 2.04%, solubility 78%, encapsulation efficiency 98.22%, color intensity (L: 50; a+: 29.9 and b+: 14.6), the particle size of 1004.04 μm and irregular shape.
The influence of jenang ayas label and packaging on customer purchase decision Yunita Siti Mardhiyyah; Sekarsari Utami Wijaya; Dyah Satiti; Nur Lailatus Sa'diyah
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.v17i3.15789

Abstract

Jenang ayas is ethnic food from Gresik, East Java, Indonesia. Recently, jenang ayas are still packaged using improvised packaging, and the information conveyed regarding the product is still lacking. Even though the label information on the packaging can attract consumers' attention in making purchases, packaging will not only serve to protect the product but also as a means of promotion to increase the selling value of the product and influence the customer purchase decision. Therefore, this study aimed to examine the influence of the jenang ayas label and packaging that affect the customer purchase decision. A quantitative method with a descriptive approach was adopted following 179 responses to the online questionnaire. The finding revealed that the independent variables (label and packaging of jenang ayas) positively affected the dependent variable (customer purchase decision) both partially and simultaneously. The influence of food labels was greater than the packaging, with a value of 0.200 compared to 0.119. Label information, especially the expiration date, becomes an important factor in the jenang ayas product based on consumer choice. This study result provides useful insight into strategies for producing jenang ayas as Gresik food souvenir products in the Asian business.
Karakterisasi dan identifikasi bakteri asam laktat proteolitik asal ikan depik (Rasbora tawarensis) fermentasi Faidha Rahmi; Fita Ridhana; Murna Muzaifa
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.v17i3.15691

Abstract

Belacan depik is one of the fermented products made from depik fish (Rasbora tawarensis). Fermented fish products often involve lactic acid bacteria (LAB) in the production process, but scientific studies on indigenous microorganisms, including LAB, have not been reported. This study aims to characterize and identify LAB originating from depik belacan, especially those with proteolytic activity. This research is exploratory laboratory research, consisting of making depik belacan, isolation and characterization of LAB, proteolytic LAB screening, and molecular identification of LAB. Three pure isolates suspected of LAB were obtained with different colonies, namely B1, B2, and B3. The three isolates had varied morphological and biochemical characteristics. Only two isolates were confirmed as LAB with positive and negative catalase and Gram test results. Of the two LAB isolates, only isolate (B1) was able to break down protein, so this isolate was a potential starter in the depik fish fermentation. Isolate B1 was identified molecularly as Enterococcus faecium strain DT-2 with a homology of 98.18% and Query Cover 100%. This isolate needs to be further confirmed for its ability as a potential starter in improving the quality of fermented depik fish.
Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus) Malse Anggia; Ariyetti Ariyetti
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.v17i3.15976

Abstract

Porang is one of the plants having high glucomannan content. Porang which glucomannan will experience problems if the porang are processed into food ingredients with the presence of oxalate compounds in the porang. This study aims to determine the effect of adding activated carbon in steamed porang tubers to decrease calcium oxalate and determine the most appropriate concentration that should be added to porang tubers to produce porang tuber flour with optimum glucomannan content. The method used was a completely randomized design (CRD) with 5 treatments (addition of activated carbon 0 %, 2 %, 4 %, 6 %, and 8 %) and 3 replications. The results showed that the yield, water content, and glucomannan content of the resulting porang flour had no significant effect. In contrast, calcium oxalate levels significantly affected the addition of activated carbon. Optimum porang flour was found in addition 6 % activated carbon with 14,79 % yield, 0,16 % calcium oxalate, and 39,01 % glucomannan content. The moisture content of porang tuber flour is 8.84 % - 10.66 % already meets SNI Standard 7939:2013.
Karakteristik edible coating gel Aloe vera dengan fortifikasi bawang putih sebagai antimikroba Jefri Pandu Hidayat; Hammada Alfafa Romadhona; Ni’matus Sholihah; Siti Munfarida
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.v17i3.14607

Abstract

Aloe vera-based edible coating consists of hydrocolloids that have potential research to optimate the biodegradable bushing. Meanwhile, the process of edible coating Aloe vera characterization is still the mind concept. The investigation Aloe vera edible coating Aloe vera- is concluded lifetime storage  which `still in development. Optimization of storage tight to surrounding microbial contamination. Adding antimicrobial matter that can sustain food precursors is one concept of packaging bio-transformation. Onion powder has antioxidant goods to be fathomed to increase the characteristic of edible coating.The aim research was determined the optimum formulation to get foremost option of biodegredable packaging technology by fortification method. The derivation viscosity model was added by first-order differential. Mixing with 2% w/v onion powder and Aloe vera suspension with five ratio variables (A-E) revisited the viscosity effect against storage time and microbial growth. Hereafter, the solution's impact over in simple modulation inhibits Aspergillus niger and common bacterial at ambient growth. One-way analysis of variance (ANOVA) was performed. In five days, the suspension shows decreasing viscosity. Stable at 40 cp on control variable without any addition after days. Onion powder fortified in the suspension depicts bacterial growth at 12 hours. Afterward, the zone of accretion bacterial is uncontrol. The best option for edible coating by water and Aloe vera is an equal ratio of either A. Niger and common bacteria up to 16 hours saving time. All storage at the ambient temperature of 28ºC. Further research on suspension Aloe vera edible coating needs to compare the other microbial substance addiction. Furthermore, the application to foodstuffs is a potential discussion of edible coating research.
Optimasi komposisi belimbing wuluh (Averrhoa bilimbi L.) dan gula terhadap karakteristik fisikokimia selai Juanda Juanda; Raida Agustina; Sri Hartuti
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.v17i3.16886

Abstract

Bilimbi is a plant with many benefits. One of the product diversifications made from the bilimbi is a jam. Making bilimbi jam by mixing fruit fiber and sugar and then cooking it for 5 minutes.  Nowadays, fruit jams with various flavor variants are liked by people from various circles, so the bilimbi jam has an excellent opportunity to be developed. This study aimed to determine the effect of the number of ingredients and the amount of sugar on the physicochemical properties of bilimbi jam, and,: to determine the optimal composition of raw materials using response surface methodology (RSM). Optimization using response surface methodology is able to get the best treatment combination effectively. The analysis of the physicochemical properties of bilimbi jam included pH, total dissolved solids, water content, vitamin C, greasing power, chroma color, and hue. The raw material composition for making bilimbi jam is the amount of bilimbi (X₁) of 659 g and the amount of sugar (X₂) of 137 g. The predicted response value for pH (Y₁) is 3.2, TPT (Y₂) is 16.01, vitamin C (Y₃) is 20 mg/100 g, moisture content (Y₄) is 30 %, oil power (Y₅) is 9.51 cm, color chroma (Y₆) of 48.86, and hue (Y7) of 78.17.
Multiple linear regression analysis and lagrange polynomial on pyrolysis process of coconut shell waste producing solid biochar Rosdanelli Hasibuan; Rita Sundari; Hans Martua Pardede; Vikram Alexander; Juliza Hidayati
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.v17i3.17092

Abstract

Coconut shell waste has generated environmental problems in Indonesia. Due to fossil fuel shortage, coconut shell waste has been advantaged as an energy source to replace the fossil energy. A pyrolysis technique has been used to crack coconut shell waste into charcoal or solid biochar. An MLR (Multiple Linear Regression) analysis and Lagrange polynomial interpolation has been applied to the pyrolysis process related to pyrolysis temperature and time-affected charcoal characteristics. This type of analysis often used for process optimization. The charcoal characteristics are investigated in terms of their yield, water content, ash content, volatile matter, and calorific value. The experimental result shows that the highest calorific value (≈ 7750 cal/g) was obtained at 450oC and 3h with charcoal characteristics: 2.75% water content, 2.70% ash content, and 9.50% volatile matter that meets the SNI requirements. The MLR analysis has justified that the effect of pyrolysis temperature is more dominant than pyrolysis time on almost all charcoal characteristics. The Lagrange polynomial interpolation shows the highest calorific value (≈ 7784 cal/g) obtained at 500oC and 3h. The finding applying MLR analysis and Lagrange polynomial interpolation based on experimental results is a new breakthrough in this investigation.  
Resistensi antibiotik pada rantai pasok pangan: tren, mekanisme resistensi, dan langkah pencegahan Muhammad Alfid Kurnianto; Fathma Syahbanu
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.v17i3.14771

Abstract

The emergence and spread of antibiotic-resistant bacteria along the food chain is a serious global health problem. The food chain provides various important transmission mediums in developing antibiotic resistance traits through direct or indirect contact. This review focuses on the phenomena and mechanisms of formation, the relationship with the food chain, the effects of food processing, and the impact and prevention of antibiotic resistance. This study shows that food plants and animal livestock are the main reservoirs of antibiotic-resistant bacteria. Antibiotic-resistant bacteria in food are generally commensal, foodborne (pathogenic and non-pathogenic), or emerging bacteria. Some examples of food-related pathogenic bacteria known globally are the Enterobacteriaceae group, such as Salmonella spp., E. coli, Shigella spp., K. pneumonia, and Enterobacter spp. Each bacterium has a different prevalence and pathogenicity level depending on the country's geographical location, resources, and status. In general, developing countries have a greater risk of spreading resistance than developed countries because of the high use of antibiotics in various fields of activity. Antibiotic-resistant bacteria develop resistance through transmission after consumption or during food processing. Food processing triggers genetic and physiological adjustments of bacteria that cause adaptation and cross-protection mechanisms that result in bacterial cells that are more resistant or tolerant to stress. In addition, bacterial cells damaged by the processing process can also spread resistant genes to the environment, triggering gene transfer through horizontal gene transfer. In preventing the spread of bacterial resistance, which has prepared preventive measures through a global action plan must be followed by developed and developing countries that include the human, animal, and environmental sectors.

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