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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 non-destruktif pada pemalsuan tepung kacang merah (Phaseolus vulgaris L.) menggunakan spektroskopi visible-near infrared (VIS-NIR) Laila Rahmawati; Hari Hariadi
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.v17i4.17968

Abstract

Food adulteration is one of the biggest concerns of quality control. Food adulteration is adding or replacing a product with one or more similar products to increase economic value. Unwanted food adulteration in bean flour was mixing beans with other flour. This study aimed to determine the adulteration of red kidney bean flour using Vis-NIR spectroscopy of 350-1000 nm. The sample was red kindey beans flour adulterated with red rice flour, wheat flour, and white rice flour at 10%, 20%, 30%, 40%, and 50%.  Principal component analysis (PCA) and Partial Least Square Regression (PLSR) were used based on spectra pre-processing technique (Savitsky-Golay 1st and 2nd derivative, multiple scatter correction (MSC), and standard normal variates (SNV). SNV method gave the best calibration and model on white rice flour as an adulterant in Rc2 (0.99), RMSEC (1.23), Rv2 (0.77), RMSEV (7.79), Rp2 (0.99) and RMSEP (1.25). Otherwise, the PLSR analysis in red rice flour and wheat flour as adulterant gave the raw spectra for the model's best result.  The obtained Vis-NIR models demonstrated the technology novelty in evaluating red kidney bean flour.
Optimasi kondisi proses pemurnian (Degumming- netralisasi) minyak nyamplung dengan response surface methodology Ika Amalia Kartika; Muhamad Ryan Pratama
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.v17i4.15975

Abstract

Calophyllum seeds produce high-yielding non-edible oils, so Calophyllum plants have great potential as a source of biofuels. To meet biofuel quality standards, crude Calophyllum oil must first be refined. This study investigated the temperature and time optimization in refining crude Calophyllum oil extracted using a binary solvent, i.e., n-hexane and methanol. The experiment was performed in a central composite design using independent variables temperature (70-90°C) and time (10-30 minutes) with 11 runs, and the optimization was performed in response surface method. The best model for optimizing oil yield was the second-order polynomial model, with optimal oil yield (44.62%) obtained at a temperature of 81.4°C and a time of 19.9 minutes. When the oil yield was optimized with the acid value of the oil as the boundary condition, the optimum oil yield and acid values were 44.44% and 2.43 mg KOH/g, obtained at a temperature and time of 83.4°C and 19.7 minutes. Model validation at this optimum purification condition resulted in the actual oil yield (46.40%) conformed passably to its prediction. In addition, the purified oil obtained from this model validation had good characteristics and matched the predicted results.
Analisis perhitungan harga pokok produksi popcorn menggunakan metode full costing di UKM Tegal Watu Wanda Zuniati Sukma; Dian Farida Asfan; Abdul Azis jakfar
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.v17i4.15720

Abstract

Popcorn is a corn-based snack that has a delicious taste. Popcorn is classified as a snack for a diet because popcorn is a cholesterol-free food, high in fiber, dry, and low in sugar. Consequently, consumer interest in popcorn is very high. This research was conducted to calculate the cost of popcorn production using the full costing method and determine the difference between the selling price and a 50% profit. Calculating the cost of production using the full costing method includes all elements of costs and is charged in the calculation of the cost of production. These costs include raw material, labor, and factory overhead costs. There is a price difference between calculating the cost of production and the product selling price using the company method and the full costing method. The cost of production of popcorn using the company method was IDR.2,007.31 per package while using the full costing method, it was IDR.2,248.39 per package. The selling price of the product with a 50% profit using the company method was IDR.3,016.25 per pack, and the full costing method was IDR.3,368.02 per pack. The price difference is due to calculations using the company method that exclude all cost elements in the COGS (Cost of Goods Sold) calculation. While using the full costing method, all costs are charged to the COGS calculation. The difference in the cost of production of the two methods is IDR 351.77.  The company use full costing method to give the price for their product.
Chemical composition and amino acid profile of manyung fish (Arius thalassinus) from Subang, Indonesia Dita Kristanti; Woro Setiaboma; Achmat Sarifudin; Dewi Desnilasari; Diki Nanang Surahman; Devry Pramesti 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.v17i4.17050

Abstract

Manyung fish (Arius thalassinus) is one type of giant catfish in tropical areas, including Indonesia. Generally, the A. thalassinus was processed as a salted or smoked fish in Indonesia. There was no report for the proximate, specific mineral, and amino acid composition of A. thalassinus from the Subang region in West Java. This study aimed to analyze the chemical composition of A. thalassinus meat from Subang, West Java, which includes proximate minerals and amino acid composition. The sampling of A. thalassinus was conducted in triplicates by purposive sampling based on the length and weight of the fish. Furthermore, the fish were analyzed for moisture, ash, protein, fat, calcium, iron, zinc, and total amino acids (after acid hydrolysis). The proximate composition of the fish meat consisted of moisture (76.27±0.31% wb), ash (1.32±0.09% wb), protein (21.01±0.22% wb), and fat (0.34±0.03% wb). In this meat, minerals of calcium (12.11±0.14 mg/100g), iron (0.67±0.01 mg/100g), and zinc (0.67±0.01 mg/100 g) were not potential as micronutrient sources. The amino acid composition of A. thalassinus consisted of isoleucine (57.24±0.44 mg/g), leucine (194.03±1.97 mg/g), threonine (118.01±0.75 mg/g), valine (0.55±0.12 mg/g), serine (68.75±0.03 mg/g), alanine (52.50±0.20 mg/g), aspartate (142.43±0.16 mg/g), cysteine (2.72±0.12 mg/g), glutamate (192.20±0.28 mg/g), glycine (7.45±0.39 mg/g), and proline (0.13±0.04 mg/g). The main chemical composition of manyung fish meat was a protein with leucine, threonine, aspartate, and glutamate as the main amino acids. The protein content, especially leucine and aspartate, and the calcium content in A. thalassinus meat, can potentially support children's growth.
Analisis struktur dan menentukan profit margin rantai pasok pemasaran kopi (studi kasus di Indonesia) Imelda Yunita; Rika Ampuh Hadiguna
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.v17i4.16924

Abstract

The role of the players in the supply chain is very significant in delivering products to consumers. As producers, the role of coffee farmers is equally crucial in improving the efficiency of the supply chain. The structure of the coffee supply chain in the research area starts with farmers, wholesalers, and consumers (exporters). The purpose of this study is to examine the structure of the coffee bean marketing chain considering the position of farmers in increasing profit margins. The focus of this research is on robusta coffee, grown in the Jambi Province as one of the coffee producers in Indonesia. The research phases analyze the structure of the supply chain and formulate a mathematical model to see the profit margins obtained by each actor in the supply chain. The results of the profit margin analysis show that farmers can make stable profits if they maintain good partnerships and thus can maintain the quality of production by consumer demand.
Struktur pati beras (Oryza sativa L.) dan mekanisme perubahannya pada fenomena gelatinisasi dan retrogradasi Fathma Syahbanu; Florensia Irena Napitupulu; Siska Septiana; Nisrina Fauziyah Aliyah
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.v17i4.15315

Abstract

Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice). High starch content in rice affects its physicochemical properties and nutrient content as well as the digestibility. Different starch characteristics are caused by the interaction between constituent compound in each structural level, both in microscopic and macroscopic levels. Hydrogen interactions between amylose and amylopectin can form crystalline and amorf areas, and continuously undergo the growth to form supramacromolecular structure (starch granule blocklets). The composition and interactions of several blocklets, both of large and small sizes, are the key of biopolymer interaction to form macroscopic structure: the whole starch itself. The aim of this review is to discuss the structural levels of rice starch and the mechanism of its changes in gelatinization and retrogradation. The review of this manuscript was performed using the “narrative review” method. The overall of starch characterization encompass structure, composition, and its molecular size which can be a determinant to its functional properties related to gelatinization and retrogradation.
Perancangan green packaging pada produk air minum dalam kemasan (AMDK) menggunakan metode conjoint analysis Ilyas Ilyas; Sarika Zuhri; Didi Asmadi; Fajri Maulida
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.v17i4.16579

Abstract

Bottled Drinking Water is the  everyday primary need of living things. This product produces a lot of waste, so an alternative is needed to minimize the amount of waste of the product with eco friendly packaging (green packaging). The consumers' assessments are needed to see how green packaging fit their preferences. This study uses Conjoint Analysis as method with 100 respondents in total. Based on the first stage of questionnaire distribution, there are 27 stimulus cards consist of 10 attributes and 32 levels that will be assessed by respondents at the second stage. The results of consumers' preferences show that color is the attribute which influence consumers' desicions the most in noticing bottled drinking water using green packaging with the highest utility value of 13.58 %. The results also showed that the 20th stimulus card was the most representative card of respondents' preferences with utility value of 0.158. Attributes, levels, and utility values selected on this card are green color of 0.003, ergonomic packaging design of 0.029, complete product information of 0.027, packaging technology using recyclable material (biodegradable formula) of 0.025, packaging material from coconut fiber (cocofibre) of 0.015, straw material from paper of 0.006, low prices of 0.035, brand availability of 0.004, packaging in 220 ml size of 0.008 and the beautiful earth as logo (graphic design) of 0.006. The results of this research was expected to be a reference for the latest green packaging design according to Sustainable Development Goals (SDGs) concept.
Effect of temperature and extraction time on quality of pectin from arabica coffee pulp Murna Muzaifa; Dian Hasni; Julius Munandar; Ismail Sulaiman; Dedy Rahmad; Rini Ariani Basyamfar
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.v17i4.15234

Abstract

Coffee is one of the largest commodities in the world. With coffee production more industrialized, waste generated a huge environmental problem. Coffee pulp is the main by-product of coffee processing. One of the components of coffee pulp is pectin. Pectin production from coffee pulp and its characteristics should be studied since extraction conditions used in production vary depending on raw material, desired type of pectin, and process economics. This research aimed to study the characteristics of pectin from coffee pulp extracted using oxalic acid under different times (80 and 90 minutes) and temperatures (100oC and 120oC). The parameters analyzed were yield, equivalent weight, water content, ash content, methoxyl, galacturonic acid, and degree of esterification. The result showed that extraction time and temperature affect the characteristics of pectin. The highest yield was obtained by extraction at 90oC for 90 minutes. The coffee pectin has colored light brown and is categorized as low methoxyl pectin. Overall pectin coffee pulp produced in this study has met the quality requirements of dried pectin by the International Pectin Producer Association (IPPA) standard
Pengaruh substitusi kulit kentang (Solanum tuberosum L.) dalam pembuatan bakso ayam terhadap mutu kimia, kandungan zat besi, dan mutu organoleptik Ester Nita Fajar Karunia; Athiefah Fauziyyah
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.v17i4.17060

Abstract

Potato processing in food industry leaves the main waste in the form of potato peels. Based on its nutritional value, potato peels has the potential to be used as a food ingredient. 100 g of potato peels contains 115 calories, 19.8 mg of calcium, 7.8 g of vitamin C, 5 g of fiber, and 4.1 mg of iron. Research on mice given potato peelings showed an increase in hemoglobin levels due to the iron content in potato peels. Reduced intake and increased use of iron in the process of preparing red blood cells in the human body are factors that cause anemia that has a significant impact on health. In this study, the use of potato peels (Solanum tuberosum L.) were carried out as a substitute of tapioca for making chicken meatballs and found out its effect on chemical quality, iron (Fe) content, and organoleptic quality. The difference in treatment carried out was the proportion of potato peels substitution; P1 (potato peels substitution 0%), P2 (35%), P3 (70%), and P4 (100%). On chemical quality, P1 (substitution of 0% potato peelings), P2 (35%), P3 (70%), and P4 (100%) in alpha 5% had a significant effect on the content of water (α=0.000), ash (α=0.001), fat (α=0.000), crude fiber (α=0.000), carbohydrates (α=0.000), and energy (α=0.000), except protein (α=0.097) of chicken meatballs. The four treatments had a noticeable difference in the iron content of chicken meatballs. The more proportion of potato peels substitution (Solanum tuberosum L.), the higher the iron content (Fe) of chicken meatballs. Organoleptically, the addition of potato peels did not have a noticeable different effect on the tests of color (α=0.956), appearance (α=0.506), and smell preferences (α=0.134). Meanwhile, the preference test on the parameters of texture (α=0.019), taste (α=0.010), and overall (α=0.002) shows that there was a noticeable difference.
Pengembangan produk teh kulit buah kopi dari tiga klon kopi robusta Analianasari Analianasari; Dayang Berliana; Eko Win Kenali; Meinilwita Yulia
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.v17i4.17150

Abstract

Coffee skin is a waste from green coffee production as much as 40-45% which has the potential as a source of natural antioxidants. The diversity of local Robusta coffee clones in West Lampung as raw materials for the processing of coffee products provides a variety of coffee skins which are thought to have strong antioxidant activity which is useful as a functional drink for coffee skin tea (cascara).The aims of the study werestudy aimed of the study were to identify the sweetness level of coffee cherries skin from three local coffee robusta clones (rope, huerona, and srintil), identify antioxidant activity, test consumer preferences, and calculate the added value of coffee skin tea (cascara). The research method uses DPPH antioxidant activity analysis, consumer preference test (organoleptic hedonic test), and the calculation of added valueadded value calculation using the Hayami method. The results showed that the antioxidant activity of the Rope clone had strong antioxidant activity, the cascara drink on the level of aroma, taste, and liking for cascara tea found no difference between samples based on analysis of variance, but. Still, the cascara drink from the Rope clone had a darker color. The added value generated by the cascara is IDR 27,941 per kilogram of raw materials used

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