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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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Aplikasi pewarna tekstil alami Morinda citrifolia dengan mordan Averrhoa bilimbi (Molimbi-dye) untuk jenis kain katun, nylon, dan polyester Ghauts Mannah Aji Abdillah; Rizal Muhaimin; Viska Rinata; Devi Mariya Sulfa; Indra Kurniawan Saputra
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.19972

Abstract

One of the ingredients for making synthetic textile dyes is azo and acrylic which are carcinogenic, causing bladder and kidney cancer. There is a solution to replace synthetic textile dyes of Nusa Tenggara region by using natural dyes from Morinda citrifolia root. This has been done for generations, but it’s only applied to cotton fabric. Basically, natural dyes have low color fastness. Therefore, it’s mixed with Averrhoa bilimbi extract which contains a mordant substance to strengthen the color fabric. The purpose of study are to find out the best composition for making Molimbi-dye, the effectiveness of Molimbi-dye application on the three types of fabrics, and to find out Molimbi-dye as a natural textile dye that can replace synthetic textile dyes. The calculation of the composition of Molimbi-dye are 0.5 g/ml, 1.0 g/ml, and 1.5 g/ml from the ratio of the composition to kitchen ash water in a fixed volume of 500 ml. The effectiveness of the Molimbi-dye application is calculated using the RGB (Red, Green, Blue) decimal code which is calculated using RGB calculator to get the average RGB calculation result. Data are analyzed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) post hoc, with a significance level of α0.05. The results showed that Molimbi-dye staining of cotton, nylon and polyester, produced the colors hopbush, cotton candy, and mauvelous using the best composition, density 1.5 g/ml. Meanwhile, the result of synthetic textile dyes staining of cotton, nylon and polyester, produced the colors royal health, melanie and pale violet. The results of these two dyes are very similar on cotton and polyester fabrics, but on nylon fabrics, Molimbi-dye is seen to be more easily absorbed by fabrics than synthetic textile dyes. In this way, Molimbi-dye can be said to be superior, so it can replace synthetic textile dyes.
Physicochemical properties and sensory evaluation of dried vegetable meatballs from soy protein isolates Domas Galih Patria; Sukamto Sukamto; Sutrisno Adi Prayitno; Nadhifah Salsabila; Jenshinn Lin
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17202

Abstract

Meatballs are a popular food in Indonesia. Vegetable meatballs (VM) are not as popular as meatballs. The utilization of soy protein isolate (SPI) in vegetable meatballs is expected to improve the functional quality of the meatballs. SPI is useful as a source of essential amino acids the body needs. SPI acts as a binder and gelling agent during processing and improves emulsion stability. This study aims to investigate the use of soy protein isolate in making vegetable meatballs (VM) and its effect on sensory and characteristic properties. The treatment material in this study was the use of SPI in meatball dough as a substitute for meat. The study used a completely randomized design (CRD) consisting of five treatments, namely the ratio of tapioca flour and SPI with treatments (VM0) 100:0%, (VM1) 80:20%, (VM2) 70:30%, (VM3) 60:40% and (VM4) 50:50% and analyzed triplicate. The investigated parameters of this investigation were: volume, weight, bulk density, cooking yield, water retention, proximate, and sensory evaluation. The results showed that using SPI 30% by weight of starch gave the best results. The value of the volume expansion ratio is 1.52 ml/ml, water reabsorption is 308.20%, bulk density is 0.64 g/ml, cooking yield is 218.84 %, and moisture retention is 227.54%. Crude protein content 29.417%. The preference score of vegetable meatballs is quite good, which is between 4 to 4.5 for color, aroma, and elasticity, while for taste and aroma, it is an average of 3.5. Although it is still lower than meatballs, vegetable meatballs provide a choice of healthy meatballs. It is expected that the results of this study will be able to produce VM that contains high vegetable protein and lower prices.
Kinerja rantai pasok PT. X dalam upaya peningkatan keberlanjutan dan responsivitas agroindustri kelapa sawit Evanila Silvia; Faqih Udin; Tajuddin Bantacut; Marimin Marimin
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19341

Abstract

The supply chain of the palm oil agro-industry is quite complicated and lengthy and involves many actors. This causes supply chain performance to be less than optimal. In addition, it also raises doubts applying the principle of sustainability in its business activities. Therefore, it is necessary to evaluate the performance of the supply chain of the palm oil agro-industry to know the actual conditions at the moment and to identify existing problems and opportunities for improvement. Thus, the right strategy can be formulated to increase the sustainability and responsiveness of the palm oil agro-industry. This study aims to identify the condition of the palm oil agro-industry supply chain mechanism and analyze the performance of the palm oil agro-industry supply chain so that improvement strategies can be formulated. Analysis of the supply chain performance of the palm oil agro-industry was determined using the Supply Chain Operation Reference (SCOR) method by weighting the results of the Analytical Hierarchy Process questionnaire (AHP) to obtain the supply chain. The results showed that the supply chain structure of the palm oil agro-industry consisted of farmers, transportation, palm oil mills, private partners, distributors, and consumers. Analysis of the performance of supply chain actors in the palm oil agro-industry is primarily in the medium and above average categories. Improving supply chain performance needs to be emphasized at each stage of the planning process with reliability performance attributes and performance indicators in the form of accuracy in predicting the number of requests. Alternative strategies that are prioritized to improve supply chain performance are increasing the competence of human resources and supply chain partnerships.
Aplikasi proses dan formulasi face mist dengan penambahan ekstrak bunga telang (Clitoria ternatea L.) sebagai sediaan antijerawat Asri Widyasanti; Rizka Fauziyah; S Rosalinda
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.18007

Abstract

Face mist preparations are liquid preparations that are sprayed on the face. A natural ingredient that can be added to the anti-acne face mist preparation is butterfly pea (Clitoria ternatea L.) because it contains flavonoid which has the potential as antibacterial. This study aimed to determine the best concentration of butterfly pea extract in an anti-acne face mist preparation. The research method used was laboratory experimental with data analysis using ANOVA, Duncan's test, and descriptive analysis. This study consisted of 4 treatments with varying concentrations of butterfly pea extract namely: treatment A (0%%) treatment B (2%), treatment C (4%) and treatment D (6%). The results showed that all treatments met the quality parameters of appearance, viscosity, spray conditions, inherent resistance properties, and drying time. It did not irritate as well. The best concentration of butterfly pea extract in an anti-acne face mist preparation was 4% because it complied with the requirements for appearance, viscosity, spray conditions, inherent resistance properties, no irritation, stability for 28 days of storage, and had the highest antibacterial activity.     
Pendekatan supply chain operations reference dan fuzzy quality function deployment untuk peningkatan kinerja rantai pasok minuman lidah buaya Nurimansyah Nurimansyah; Wike Agustin Prima Dania; Arif Hidayat
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.21953

Abstract

Pontianak is Indonesia's largest Aloe vera producer, with several SMEs that process Aloe vera into food and beverage products. SME XYZ stands as one of the major SMEs in the city of Pontianak. The continuous emergence of competitors and complaints from retailers unsatisfied with the provided services have compelled SME XYZ to identify the root causes of these issues. Subsequently, they must determine various solutions for performance improvement. However, in reality not all input variables can be numerated so that they must be developed into linguistic variables expressed in fuzzy because it is considered more appropriate to describe the input obtained form consumer desires so that it can be used as input to the system. This research aims to identify and map the desired retailer needs using the Supply Chain Operation Reference (SCOR) method. The goal is to provide a performance improvement strategy using the Quality Function Deployment (QFD) method to meet retailer desires and requirements.  Data collection techniques involve conducting interviews and questionnaires with retailers and SME XYZ and conducting thorough literature studies. The research results reveal that retailers use 13 Key Performance Indicators (KPIs) to assess SME XYZ. The highest priorities for retailers regarding SME XYZ include consistent product quality, prompt handling of complaints, the ability to fulfill unexpected orders, and quality assurance certification. The top priority KPI for SME XYZ's improvement is the development of attractive product packaging. Within this context, SME XYZ provides seven technical responses to meet retailer needs. The most critical technical response, rated at 7.74, revolves around enhancing producer competence.
Karakteristik gel aromaterapi pengharum ruangan dari karagenan-glukomanan dengan minyak atsiri serai wangi dan jeruk kalamansi sebagai pewangi Winda Nur’aini; Devi Silsia; Syafnil yafnil
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19033

Abstract

Citronella essential oil and calamansi orange essential oil can cause a relaxing effect, so it can be used as a fragrance in the aromatherapy gel to make room freshener. This study aimed to determine the effect of the addition of citronella oil and calamansi citrus on the characteristics of the resulting air freshener aromatherapy gel and the most preferred gel formula. This study used a complete randomized design (CRD) with One factor: the ratio of essential oil of citronella and citrus calamansi. The ratio of essential oils of citronella and citrus calamansi used (%) were 0:100, 30:70, 40:60, 50:50, 60:40, 70:30, 100:0. The results showed that the addition of essential oils of citronella and citrus calamansi had a significant effect on syneresis, evaporation of liquid substances and the residual weight of aromatherapy gels, but had insignificant effect on color, gel and hedonic fragrance resistance. The gel syneresis value and residual weight get higher at more concentrations of citronella essential oil but provide a low total value of liquid evaporation. The most preferred air freshening aromatherapy gel was on the use of 100% calamansi orange essential oil. Panelists liked the whiter color of the gel, preferred the citrus scent, and the texture that didn't crumble easily.
Kualitas nonflaky krekers dengan kombinasi tepung tempe kacang gude (Cajanus cajan) dan bawang hitam (Allium sativum) Febpi Lina Santoso; Yuliana Reni Swasti; Ekawati Purwijantiningsih
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.18951

Abstract

Non-flaky crackers are a snack made from wheat flour, which are not layered, dense, massive, and crunchy. The crackers in this study were made by combining flour, pigeon pea tempeh flour (Cajanus cajan) and black garlic (Allium sativum). The purpose of this study was to determine the quality of the crackers and the best combination of flour, pigeon pea tempeh flour and black garlics. This study used a completely randomized design with three repetitions. The ratio of flour, pigeon pea tempeh flour, and black garlic in the control was 100:0:0; in product A that is 85:10:15; in product B that is 70:20:10; and in product C that is 55:30:5. Crackers of all treatments were analyzed chemically, physically, microorganism, and organoleptic. Crackers with the best combination were product A with a ratio of 85% flour: 10% pigeon pea tempeh flour: and 5% black garlics with a moisture content of 3.36%, ash content of 1.46%, fat content of 20.56%, protein content of 9.35%, carbohydrate content 65.26%, antioxidant activity of 51.25%, total plate number of 1.7 x 102, total yeast and mould of 7.6 x 101, texture of 10.64 N and organoleptic score of 3.13.
Sintesis keton dari asam lemak stearat dengan katalis layered double hydroxide (LDH) Mg-Al-Cu Firman Arief Soejana; Erliza Hambali; Obie Farobie
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17108

Abstract

The synthesis of ketones from stearic fatty acids using the fatty acid decarboxylation method to ketones has been carried out to increase the added value of palm oil derivative products. One of the derivative products of palm oil is Crude Palm Oil which can be converted into fatty acids through the triglyceride hydrolysis process. Palm fatty acids are Indonesia's most potentially environmentally friendly raw material. This research aims to synthesize ketones from palm fatty acids using a catalyst. Ketone compounds were synthesized using a solid base catalyst as a double hydroxide layer based on Mg-Al-Cu. Identification of the presence of a C=O ketone group was carried out by testing the Fehling test, Tollens, spectrophotometer (FTIR), and computing the yield. The results showed the success of ketone synthesis using the fatty acid decarboxylation method into ketones through a test of Fehling's on stearic fatty acid ketone products. Meanwhile, in the Tollens test, there wasn't a change in the silver mirror. Furthermore, the spectrophotometer test (FTIR) showed the presence of a C=O bond or a carbonyl group at the peak wave 1707 cm-1. Ketone's synthesis produced was 95.09%.
Sifat fisiko-kimia yoghurt kacang hijau (Vigna radiata) dengan variasi jenis starter bakteri dan pemanis sari kurma sukkari (Phoenix dactilyfera L) sebagai pemanis alami dan sumber antioksidan Ika Dyah Kumalasari; Indri Fajriyati
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17556

Abstract

Yogurt based on mung bean juice is good to consume because it is low in fat and lactose. Sukkari dates have the potential to be used as a natural sweetener because they contain simple sugars that are easily digested by the body. In addition, there is an antioxidant content that can fight free radicals. This study aims to determine the physico-chemical properties of mung bean yogurt. Dependent variables include pH value, viscosity, moisture content, ash content, fat content, protein content, carbohydrate content, total sugar content, and antioxidants. Independent variables include the type of bacterial starter (S1: Lactobacillus bulgaricus and Streptococcus thermophilus; S2: Biokul Plain) and sweetener variations (K1; K2; K3). The study used a Complete Randomized Design (RAL) with a statistical test of Two Ways ANOVA and a post hoc test of Tukey. The results showed that the type of bacterial starter and the variety of sweeteners had a significant effect on the physico-chemical properties of yogurt. The highest pH and viscosity values in the S2K3 sample were 4.67 and 3.18 m. Pas; the highest water content in the S1K1 sample was 86.5 %; the highest ash content and fat content in the S2K3 sample were 0.66 % and 4.82 %; the highest protein content, carbohydrate content (by different), and total sugar content in the S1K3 sample were 2.35 %, 10.11 %, and 9.78 %; and the highest antioxidant in the S2K3 sample with an AAI value of 1.54.
Kajian pengembangan agrotechnopreneurship berbasis potensi sektor pertanian di Kabupaten Jember Yuli Wibowo; Herlina Herlina; Siswoyo Soekarno; Andi Eko Wiyono; Eva Yulia Windiari; Ajeng Afriska Lailatul Fajriyah
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.18274

Abstract

Jember Regency is an agricultural area in East Java Province that produces various agricultural commodities that can be used as a base in developing agrotechnopreneurship activities. In general, this research aims to analyze the potential for agrotechnopreneurship development based on the potential of the agricultural sector in Jember Regency, including subsectors of food crops, horticulture, plantations, fisheries, and livestock. The aspects studied in detail include identifying agrotechnopreneurship products that have the potential to be developed in Jember Regency, determining potential agrotechnopreneurship products in each agricultural subsector, calculating the added value obtained, and estimating market opportunities for potential agrotechnopreneurship products. There are several methods used in this research, including descriptive methods for the identification of agrotechnopreneurship products, the MPE method to determine potential agrotechnopreneurship products, the Hayami method to calculate the added value of potential agrotechnopreneurship products, and Least Square method to calculate the estimated amount of market demand for potential agrotechnopreneurship products. The results showed that the number of agrotechnopreneurship products identified was recorded at 93 products, including products from the food crop subsector (23 products), horticulture subsector (28 products), plantation subsector (17 products), livestock subsector (5 products), and fishery subsector (20 products). Agrotechnopreneurship products selected as potential products include mocaf flour (food crops), chili sauce (horticulture), coconut briquettes (plantation), cow's milk kefir (livestock), and shredded catfish (fishery). Agrotechnopreneurship products that have the highest added value are coconut briquettes (49%) and shredded catfish (45%), followed by cow's milk kefir (39%), mocaf (18%), and chili sauce (10%). The results of the market potential analysis show that the potential agrotechnopreneurship products analyzed have good market prospects and tend to increase market demand.

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