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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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Perkembangan penelitian aplikasi rumput laut sebagai bahan pangan di Indonesia: tinjauan literatur Amin Pamungkas; Bakti Berlyanto Sedayu; Arif Rahman Hakim; Putri Wullandari; Ahmat Fauzi; Toni Dwi Novianto
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.v17i3.16484

Abstract

Seaweed contains high dietary fiber and low fat, which is beneficial for health. The content of omega-3 and its antioxidants supports public awareness of a healthy lifestyle. This review paper aims to investigate the research progress of seaweed as food in Indonesia. The research progress in this study focus on seaweed addition to food and its effect on the chemical and organoleptic characteristics. Seaweed research as food has been developed. As one of the seaweed producers, Indonesia needs to increase seaweed use to increase seaweed value and provide sustainable, nutritious food. Food that can combine with seaweed is dodol, jelly candy, fish sticks, pempek, tempeh, and fish balls. The addition of seaweed to food increases protein, water, iodine, and fiber. Seaweed fiber content can decrease cholesterol levels and help regulate blood glucose levels which can prevent cardiovascular disease. Aroma and flavor are sensory properties strongly affected by seaweed in food. The seaweed addition has to consider the sensory properties that determine consumer acceptance. The suitable composition of seaweed addition to food can improve nutrition and consumer acceptance
Analisis pertumbuhan dan kemampuan reduksi limbah larva tentara hitam (Hermetia illucens) pada solid decanter, ampas kelapa, ampas sagu, dan limbah sisa makanan Novianti Adi Rohmanna; Dessy Maulidya Maharani; Zuliyan Agus Nur Muchlis Majid
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.v17i3.15598

Abstract

BSF larvae were the agents capable of breaking down large amounts of organic waste. These larvae were known to reduce organic waste effectively and produced larval biomass. The substrate type was one of the factors that could affect the larvae's performance. This study aimed to determine the effect of the type of substrate or organic waste on the growth and waste reduction performance of larvae. Larvae were reared for ten days on several organic wastes, including food waste, solid decanter, coconut pulp, and sago pulp. The growth rate, bioconversion rate, waste reduction index, and feed conversion ratio were analyzed. The larvae with the best reduction performance were then analyzed for protein and fat on days 7 and 10. The results showed that BSF larvae in food waste showed more growth than in other wastes. BSF larvae in food waste showed a high waste reduction performance, while BSF larvae in solid decanter showed poor waste reduction performance. The BSF larval biomass in food waste contained high levels of protein and fat (38.94 % and 42.86 %, respectively).
Analisis rute distribusi dengan jarak tempuh terpendek pada produk air mineral dalam kemasan (AMDK) (studi kasus CV. XYZ) Bambang Herry Purnomo; Noer Noer Novijanto; Chandra Wahyu Ramadhan
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.v17i3.15862

Abstract

The local-brand mineral water industry faces intense market competition with the national mineral water industry. In order to be competitive, the local-brand mineral water industry must make various efficiency efforts to reduce production costs, including by planning short product distribution channels. CV. XYZ is a mineral water distributor company in Jember Regency which is also required to make efficient product distribution routes. The purpose of this research is to optimize to determine the shortest distribution route in order to save on the cost of distributing mineral water products. The method used is the Traveling Salesman Problem (TSP), namely the Nearest Neighbor and Cheapest Insertion Heuristic (CIH) methods. The two methods differ only in the exploration program, where Nearest Neighbor explores from any adjacent point, while CIH explores from a certain point and then traces through sub tours to find the shortest route. Based on the survey results, the distribution route currently covers the longest distance of 106.1 km. With the Nearest Neighbor method, the route can be shortened to 72.34 km with a distance saving percentage of 31.82% from the initial route. Meanwhile, the Cheapest Insertion Heuristic (CIH) method produces a total distance of 72.14 km with a distance saving percentage of 32.01%. Fuel savings with the first method of Rp. 1,043,184 while the second method is Rp. 1,049,376. These results indicate that the TSP method can help companies shorten time and save distribution costs.
The influence of material handling and operational performance on food loss occurrence in the milk supply chain Dimas Auladi Yusuf; Fauzan Romadlon; Famila Dwi Winati
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.v17i3.15991

Abstract

Food loss occurs during production, handling, and post-harvest processing. Food loss also occurs because the product is under quality and shelf-life over. In addition, the performance and knowledge of farmers also need to be improved to minimize food loss. Food loss in the milk supply chain occurs due to spills, damage, and product contamination caused by operator negligence and poor handling procedures due to the lack of material handling and operational performance. This study aims to determine the effect of material handling and operational performance on food loss in the milk supply chain. The method used is a quantitative method with a statistical test Chi-Square. The results show that most material handling cases involve manual milking and milk storage. Another cause of food loss is the high production of bacteria, which impacts milk quality. In operational performance, the primary reason is communication among farmers regarding the cleanliness and handling of cattle during production. New farmers with low experience are expected to attend training to increase production capacity and avoid bacterial contamination. Upgrading Milking equipment is also essential to reduce food loss in the milk supply chain
Aktivitas antioksidan yoghurt susu biji ketapang (Terminalia catappa L.) dengan penambahan ekstrak daun seledri (Apium graveolens L.) Nanik Suhartatik; Merkuria Karyantina; Kharis Triyono; Yudha Dwi Haryo Bintoro
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16993

Abstract

Tropical almonds (Terminalia catappa L) are food ingredients that can be developed into probiotic drinks like yogurt. The addition of celery leaf extract in to yoghurt can affect the growth of the bacteria. Celery leaf contain natural antimicrobial compounds that can influence bacterial growth. However, celery also contain bioactive compounds that can improve the functional properties of food.  This study aimed to determine the antioxidant activity of tropical almond yogurt with the addition of celery leaves. The research method used was factorial Completely Randomized Design (CRD), with the first factor being the type of starter culture and the second factor the fermentation time (0, 2, 4, 6, 8, 12, and 16h). The starter culture included Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus bulgaricus - Streptococcus thermophilus (St-Lb). Data analysis used Duncan Multiple Range Test with a significance level of 5%. The results showed that after 16h of fermentation, the total acid-producing bacteria was at 7.47 log CFU/ml. This value met the standard criteria for probiotics products. Antioxidant activity with the highest percentage of inhibition (97.11%) was found in yogurt with a starter type of St-Lb. This product had 7.21 log CFU/ml of total acid-producing bacteria, total phenol content (TPC) of 143.61 mg GAE/ 100 ml, total flavonoids of 281.22 mg QE/g, a total sugar content of 25.76%, and protein content of 13.38%. Tropical almond yoghurt, with the addition of celery leaves, has the potential to be developed as a functional food. Further research need to investigate the functional properties of the yoghurt.
Front Matter December, Volume 17 No 4 2023 Editorial Board Agrointek
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Pengaruh lama dan suhu pemanasan serta pengecilan ukuran terhadap mutu puree pisang talas (Musa paradisiacal var sapientum L.) Rini Hustiany; Febriani Purba; Febi Nuradina; Siti Turana
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17512

Abstract

The talas banana is the superior local fruit of South Kalimantan. Talas bananas are still utilized in a few of applications and are mostly consumed fresh. Talas bananas have a particular aroma that no other banana has. This study aimed to analyze the effect of heating time, temperature, and size reduction on talas banana puree's sensory and chemical quality. The heating temperatures used were 70, 90, and 121oC. The heating time for 70 and 90oC was 15, 20, and 25 minutes, while for 121oC was 2, 4, and 6 minutes. The effect of size reduction was coarse texture (30 seconds) and fine texture (1 minute). Talas banana puree was analyzed by scoring test (color, texture, aroma, and taste) and chemical test (moisture content, pH, total dissolved solids, total titrated acid, reducing sugar content, and protein content). Data were analyzed using Analysis of Variance (ANOVA) with a nested factorial randomized block design at temperature with a further test was Duncan's test with α=5%. Sensory quality data were analyzed by the Kruskal Wallis test at α=5%, followed by the Tukey test at α= 5%. Talas banana puree is light yellow, close to the soft, banana aroma, and sweet taste. The best results for talas banana puree were obtained at 70oC with a 15-minute heating time and a 1-minute size reduction, 90oC with a 15-minute heating time and a 1-minute size reduction, and 121oC with a 6-minute heating time and a 1-minute size reduction.
Analisis titik kritis kehalalan soto Sokaraja Hety Handayani Hidayat; Nur Wijayanti; Sawitania Christiany Dwi Utami Boru Situmorang
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.14178

Abstract

Food producers should guarantee the halalness of their products for consumers, especially Muslim consumers. This does not only apply to packaged food but also ready-to-eat food such as soup. Therefore, this study aims to map the critical points of halal in the production process of Soto Sokaraja products, both in terms of ingredients, production process, presentation, and the facilities used. Data collection was carried out by interviewing the owner and direct observation. Then adjustments were made to the rules and guidelines related to halal, which refer to the Halal Assurance System (SJH). The method used to determine the critical halal point is the Halal Critical Point (HCP) decision tree diagram from LPPOM MUI. The results showed that the essential topics for the ingredients were beef/chicken/tripe, ketupat, crackers, palm sugar, and packaging materials (styrofoam). The critical points of the production process lie in the preparation process, making the soto and peanut sauce seasonings and the soto compounding process. As for the facility criteria, the critical point for halal is the cleanliness of the equipment from unclean contamination. In the future, there will be socialization and education from BPJPH, related agencies and the Halal Center in the Banyumas area, assembling the Halal Assurance System for Soto Sokaraja business actors
Effect of substitution ratio of wheat flour with coconut dregs and avocado seed flour as gluten-free flour on the chemical characteristics of white bread Delsi Anjarwati; Winda Dwi Oktarini; Ari Setiawan; Nabilla Dhiya Ulhaq; DESIANA NURIZA PUTRI
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17053

Abstract

Analysis of the chemical properties of white bread whose formulation is modified by substitution of coconut dregs flour and avocado seed is very important to do to find out how much increase in dietary fiber content in white bread and to determine the content contained in it, which can affect the quality of the white bread. The research aimed to study the effects of coconut dregs flour and avocado seed ratios on chemical properties and daily index sufficiency of white bread. This research used a randomized block design with one factor, the ratio of white flour, coconut dregs flour and avocado seed flour is P0 (control), P1 (90%:5%:5%), P2 (85%:10%:5%), P3 (80%:15%:5%), P4 (75%:20%:5%), and P5 (70%:25%:5%). The results of the research showed that P5 white bread had the lowest water content of 35.10%, P0 white bread had the lowest ash content of 0.66%, P5 white bread had the highest fat content of 12.34%, P0 white bread had the highest protein content of 9.11%, P1 white bread has the highest carbohydrate content of 45.43%, P5 white bread has the highest crude fiber and dietary fiber content, respectively 7.78% and 17.92%. The substitution ratio of coconut dregs flour and avocado seed flour in all treatments does not significantly affect the value of the daily index sufficiency.
Strategi pengembangan coto manggala sebagai pangan khas Kalimantan Tengah Ervina Mela; Aulia Putri Wardhani; Mustaufik Mustaufik; Laeli Budiarti
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16973

Abstract

Coto Manggala is a cassava (manggala) soup originating from Pangkalan Bun, West Kotawaringin. This food has represented the region in certain events, such as the Anugerah Pesona Indonesia 2020, and received a MURI record in 2009. However, many modern foods that have entered Indonesia have shifted from traditional foods. This research aims to determine the level of satisfaction and consumer interest, select the attributes that need improvement, and formulate strategies for improving Coto Manggala products. In this study, there are three research stages: analyzing the satisfaction level and consumer interest, analyzing the attributes that need to be improved using IPA, and determining the strategy for improving Coto Manggala. It was found that the attributes that need to be improved are the ease of finding products and promotions in social media. For the ease of finding products, the improvement strategy has been set are collaborating with cassava suppliers and carrying out the right cassava storage system, registering the business on Google Maps so it is easier to be found, maximizing delivery services, selling products at a touristic location and starting the night culinary tourism, proper storage of finished foodstuffs, collaborating with Government agencies if there are cultural events that require Coto Manggala dishes, open booths when there are cultural events, join the exhibitions, etc. The improvement strategy for promotional attributes through social media is to maximize existing features on social media for product promotion, training and mentoring of MSME owners, and product branding

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