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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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Front Matter September, Volume 17 No 3 2023 Editorial Board Agrointek
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Uji mikrobiologi dan uji etanol pada minuman sari buah mengkudu di UD X Wahyu Kanti Dwi; Dian Setiya Widodo
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.v17i3.17089

Abstract

The noni juice drink is a processed product of UD X located in Lumajang. Many noni producers are found in Lumajang and are dominated by small entrepreneurs. During the production process of noni juice, the aspects of sanitation, hygiene, and ethanol content were not paid attention to. The aims of this study were: to perform microbiological tests related to the presence of Coliform and Salmonella sp bacteria, and to test the ethanol content of noni juice drinks according to SNI. The research design used a completely randomized design and was analyzed using ANOVA. Microbiological test using the MPN (Most Probable Number) method, and the ethanol test method, namely gas chromatography. The results of the study showed that the microbiological test based on BPOM No. 16 of 2016 showed that the E-Coli, Salmonella and staphylococcus test was worth 0, meaning that there were no microbes and bacteria in the drink. Based on the results of the BNT test (P5 %), showed that the treatments were significantly different. That is, the fermentation time dramatically affects the presence of E-Coli and Salmonella in noni juice drinks. Furthermore, according to PerKa No. 14 of 2016, concerning alcoholic beverages. The ethanol content of noni drink is 0.5% - 5%. However, the results of the BNT test (P5 %) showed no significant effect between fermentation time on the ethanol content produced in noni juice drink
Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe Valentinus Priyo Bintoro; Ashghar Yusuf Randika Islamay Putra; Siti Susanti
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.v17i3.15255

Abstract

Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference level of shitake mushrooms-based meat analog and to determine the optimal formulation. The experiment was conducted using a Completely Randomized Design with the addition of tempe flour 0%, 10%, 20%, and 30% with 5 replications. Analytical procedures include protein content, fat content, cooking loss, preference level, and statistical analysis. The results showed that the addition of tempeh flour significantly affected the chemical characteristics, cooking loss, and preference level of taste, texture, color, and overall shitake mushrooms-based meat analog. The highest protein content was 22,79%, obtained by 30%, the highest fat content was 3,08%, obtained by 30%, and the lowest cooking loss was 2,54%, obtained by 30%. The highest preference for taste attributes was "like," obtained by 10%. The highest texture attribute was "like," obtained by 10%. The highest color attribute was "like," obtained by 30%, and the highest overall was "like," obtained by 10%. The increasing addition of tempeh flour caused an increase in chemical characteristics and preference level of the color attribute and caused a decrease in cooking loss and preference level of taste, texture, and overall. The optimal formulation is the addition of 30% tempeh flour which has produced analog meat with the quality closest to the standard, namely 23% protein, 3% fat, lowest cooking loss, and quite acceptable hedonic aspects.
Pengaruh metode pelelehan (thawing) terhadap mutu udang vaname (Litopenaeus vannamei) Hafiludin Hafiludin; Fitri Hidayatun Najah
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.v17i3.15904

Abstract

One of the shrimp cultivated in Indonesia is the vannamei shrimp. Shrimp is a food product that is easily damaged. Therefore, good and proper handling ensures the product is of high quality and not easily damaged. The freezing process is one of the handling techniques for vannamei shrimp products. Shrimp frozen before being processed needs to be refreshed by thawing. This study aims to determine the effect of the thawing method on the quality of vannamei shrimp (Litopenaeus vannamei) physically, chemically, and biologically. The analysis used in this study included proximate, total plate count (TPC), and organoleptic analysis. The treatment of differences in the thawing method on the quality of vannamei shrimp chemically, biologically, and physically was done by soaking frozen white vannamei shrimp and draining it with running water. Analysis of the data used is the paired sample T-test (paired T-test) and the Mann-Whitney test. The results of the proximate analysis of vannamei shrimp samples with thawing rinse treatment obtained water content of 73.425% ± 0.04; ash content of 1.246% ± 0.02; fat content of 0.73% ± 0.12; and protein content of 19.515% ± 0.24. The results of the proximate analysis of vannamei shrimp samples with soaked thawing treatment obtained water content of 72.635% ± 0.43; ash content of 1.246% ± 0.05; fat content of 0.745% ± 0.12; and protein content of 19.625% ± 0.64. The results of the TPC analysis of the vannamei shrimp with rinse thawing treatment were 3.2 x 103 colonies/g, and the results of the TPC analysis of the vannamei shrimp with soaked thawing treatment were 3.0 x 103 colonies/g. The organoleptic values obtained in vannamei shrimp samples with rinse and soak thawing treatments were 8.27 and 8.03. Frozen vannamei shrimp are still fresh and safe for consumption.
Aplikasi teknologi coating untuk peningkatan daya simpan bunga anyelir guna memperluas pasar edible flower Emmy Darmawati Darmawati; Mila Anisya Rahmi
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.v17i3.17141

Abstract

Flowers that can be consumed safely are known as edible flowers. Currently, edible flowers are becoming a trend in the floricultural business, besides ornamental flowers. The problem with fresh edible flower agribusiness is that the quality quickly declines, so the market is limited. Transpiration and respiration are one of the causes of fresh flowers being easily damaged. The proper coating will reduce transpiration and respiration and even microbial damage. Carnations are one of the most popular flowers because of their exotic colors. This study aimed to increase the shelf life of carnations as fresh edible flowers with coating technology. The coating materials studied were carrageenan with a concentration of 0.5% and 0.1% and chitosan with a concentration of 0.1% and 0.05%. Quality parameters measured were water content, weight loss, and color. The hedonic test is carried out to determine the limits of consumer acceptance of the quality of edible flowers. The results showed that the best treatment was coating with 0.1% chitosan solution (Q1). This treatment maintained water content, weight loss, and color (L and °hue values) for up to 6 days of storage, with panelists receiving a score of 3 (hedonic 0-5). Increasing the shelf life by three days longer than the control will increase the market reach so that the edible flower agribusiness market can be expanded. The cost of coating with 0.1% chitosan solution applied using the spray method was 95.2 IDR per flower.
Optimasi konsentrasi senyawa anti pencokelatan pada penyimpanan jamur kancing (Agaricus bisporus) segar Suminar Diyah Nugraheni; Harijono Harijono; Agustin Krisna Wardani
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.v17i3.14839

Abstract

Button mushroom (Agaricus bisporus) is an edible mushroom that has nutritional value and bioactive compounds like β -glukan, unsaturated fatty acids, tocopherol, ergosterol, lectins, polyphenol vitamin D, and selenium  that are beneficial for health. The limiting factor of this commodity is its short shelf life, which is 3-4 days after harvest. This research aims to determine the optimum concentration of anti-browning agents (citric acid and EDTA) in the pretreatment process of fresh button mushrooms to obtain the best physical properties (water content, browning index/BI, texture, and weight reduction).  The research design uses  Response Surface Methodology with Central Composite Design through Design Expert 12 software with a combination of treatment factors are the concentration of citric acid (%) and EDTA (ppm). The results showed that the optimum concentration of citric acid and EDTA was 0.5 % and 100 ppm with the results are 93.63 % for water content, 28.89 % for BI, 23.061 N for texture, and 4.34 % for weight change.  This condition is classified as still suitable for consumption.
Optimasi modifikasi cross linking pati ganyong menggunakan natrium asetat terhadap kekambaan bahan, kemampuan menyerap air dan minyak Iffah Muflihati; Nur Khikmah
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.v17i3.11849

Abstract

Canna starch is obtained from the extraction of canna tubers. Generally, the utilization of natural canna starch is still limited, whereas canna starch has disadvantages including large granule size, high viscosity level, low swelling power level, high retrogradation rate, not resistance to high pH, and pressure. Modification of cross-linking can improve to be resistant to mechanical stress and acid. The purpose of this study was to determine the optimization of cross-linking modification with sodium acetate on the bulk density and the ability of starch to absorb oil and water. This research uses Response Surface Methodology with Central Composite Design (CCD) model. With a factor of sodium acetate concentration and mixing time. Analysis of the research carried out are bulk density, OBC, and WBC. Modification of canna starch by cross-linking affects the starch produced, the presence of cross-linking in starch can strengthen the starch granules so that the starch granules are not easily gelatinized. The optimum condition bulk density was obtained from sodium acetate concentration of 25.1282% and mixing time of 34.1421 minutes with a bulk density of 0.626 g/cm3. In contrast to the optimum conditions for OBC obtained from sodium acetate 13.64% with a long mixing time of 33.57 minutes, the optimum conditions for measuring water absorption are 5.90%. Meanwhile, the optimum condition of WBC was obtained at a concentration of 13.64% sodium acetate with a mixing time of 33.57 minutes resulting in an optimum condition for measuring water absorption of 5.90%.
Hydroponic vegetable business strategy development in PT. XYZ M Fariz Afif Hasibuan; Harianto Harianto; Lukman Mohammad Baga
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.v17i3.15101

Abstract

PT XYZ is an agribusiness company. Currently, its potential is still not optimized. To support sustainable and competitive agricultural development and the sustainability of the industry in running a business, professional and efficient business plans and strategies are needed to achieve the business targets that have been set. This study aims to 1) analyze the business model run by PT XYZ, 2) analyze the internal and external conditions of PT XYZ, and 3) formulate an improvement plan for the business model of PT XYZ. The data used in this study are primary data and secondary data. Primary data was obtained through field observations, in-depth interviews with informants (purposive sampling), and distributing questionnaires. In contrast, secondary data came from various kinds of literature, both from books and the internet, regarding the results of data publications from relevant institutions and agencies relevant to the research. The method of analysis with research objectives are Business Model Canvas (BMC), SWOT (Strength, Weakness, Opportunity, and Threat) analysis, and qualitative and quantitative descriptive. The results of the Business Model (BMC) mapping at PT XYZ show that there is still a need for changes in business strategy because there are still potential customer segments to be developed. After using the SWOT analysis, there are several formulations of strategy development, namely a new alternative strategy focusing on several operational support components to reach broader consumers, integration between products and services, and a sound marketing management system.
Formulasi nugget ikan curah berdasarkan karakteristik organoleptik dan fisik Choirul Anam; Ana Amiroh; Mariyatul Qibtiyah; Astrid Gita Karina; Ardiyan Dwi Masahid; Yuli Witono
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.v17i3.15817

Abstract

The utilization of trash fish is not optimal for animal feed, and the price falls during the main harvest. To increase the selling value, the fish processing technology is needed. This research aimed to determine the organoleptic and physical characteristics of bycatch fish nuggets with variations in fish species and flour concentration so the best formulations were obtained and chemical characteristics were known. This experiment research with two factors, the type of fish (A) and the ratio between fish and flour (B). Factor A, namely A1 (Peperek fish); A2 (Juwi fish); A3 (Tembang fish). Factor B, namely B1 (40: 60); B2 (50: 50); B3 (60: 40). Data processing uses SPSS version 20. If the results of the analysis of variance show significant differences, the Tukey test will be continued. Based on organoleptic results, bycatch fish nuggets still had a fairly good product reception by the panelist. The bigger addition of flour affected the brighter color and harder texture. Based on the effectiveness test of this research, the best formulation nugget was the A2B1 formulation (Juwi fish nuggets with 40:60 fish and flour formulations as fillers) with an effective value of 5,78. The best formulation bycatch fish nugget had a water content of 58.99%; ash content of 1.50%; fat content of 1.11%; protein content of 8.55%; and carbohydrate content of 29.85%. These values were following the standards set by SNI 7758-2013 about fish nuggets
Isolasi kitosan dari cangkang udang pisang (Penaeus sp) sebagai spesies endemik di pantai barat Aceh Dwi Apriliani; Lia Handayani; Nadia Putri; Reza Zuhrayani; Faisal Syahputra
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.v17i3.16242

Abstract

Pisang shrimp shells are one of the most fisheries waste can be utilized as chitosan because it contains lots of chitin. In addition, Pisang shrimp is also an endemic shrimp species in Aceh, so research data related to its use as chitosan is still very limited. Isolation chitin compound by using 2 stages. The stages are demineralization and deproteination. The demineralization with 1 N HCl solution, ratio (1:12) w/v for 120 hours, and then the second demineralization reaction with 1 N HCl (1:5) w/v for 20 hours. deproteinization reaction used 3 N NaOH solution (1:10) w/v, at 90 ºC for 1 hour with 50 rpm. Reaction transformation chitin into chitosan using NaOH 50 % (1:10) w/v, at 120ºC, for 10 hours with 1000 rpm. Pisang shrimp shells that used as raw material were milled to uniform size of the sifted flour using a sieve of 100 mesh sieve. Pisang shrimp shells flour has characterized, water content 0.75 %; ash content 32.48 %; fat 2.12 % and N-total 34,13 %. The quality of chitosan were ash content 0.72 %; N-total 2.73 %, the degree of deacetylation 76 % and the yield of chitosan obtained was 23.6 %. the yield was calculated based on the chitosan produced from the amount of pisang shrimp shell flour used

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