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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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Perancangan ulang desain tata letak fasilitas produksi di CV. Macarindo Berkah Group menggunakan metode ARC dan CRAFT Nita Kuswardhani; Dinasty Alfajar Rizky
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.v18i1.13415

Abstract

CV Macarindo Berkah Group is one of the food processing industries (Snacks) located in Jember, with the product being processed is macaroni. The company wants to develop an efficient production system so that the total distance of material transfer, the total moment of movement and the cost of material handling (OMH) are optimal. The problem in the arrangement of production facilities there is unused space between departments and back and forth flow so that the production line is getting longer. The layout used is the product layout to reduce the total moment of displacement. The method used is CRAFT with input from the initial layout and ARC to show the degree of relationship between departments. The results are that there is an efficiency after improvement for the total distance of material transfer to 42.5 m from 48.5 m with an efficiency value of 12.4%, for the total moment of material transfer to be 2,365,6 m/day from 2,834.4 m/day. days with an efficiency value of 16.5% and for the total cost of material handling (OMH) to Rp. 68,516 from Rp. 82,368.3 with an efficiency value of 16.8%.
Aktivitas antioksidan, total fenolik, flavonoid dan saponin anggur laut (Caulerpa lentillifera) diekstrak dengan pelarut yang berbeda polaritas Andarini Diharmi; Edison Edison; Mirna Ilza; Dahlia Dahlia; Reza 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.v18i3.12240

Abstract

Caulerpa lentillfera is a species of seaweed that belongs to the class Chlorophyceae (green seaweed). Caulerpa lentillifera contains secondary metabolites consisting of alkaloids, flavonoids, steroids, terpenoids, saponins and phenols that can be used as antioxidants, antimicrobials, anticancer and others.  This study was aimed to determine the total phenolic flavonoid compounds, saponins, and antioxidant activity of Caulerpa lentillifera extract. The research method used is an experiment by conducting a series of experiments, namely the extraction of Caulerpa lentillifera using the maceration method in stages with solvents of different polarity. The solvents used consisted of non-polar (n-hexane), semi-polar (ethyl acetate) and polar (methanol).  The analysis parameters consisted of yield analysis, total phenol, flavonoid, saponin, and antioxidant activity.  The yield of Caulerpa lentillifera extract extracted with n-hexane, ethyl acetate, and methanol was 0.36; 0.39; and 0.42%.  The content of saponins produced from hexane, ethyl acetate and methanol extracts were 0.14%; 0.17%; and 0.20%, respectively, in a 100 g sample.  The total phenol produced in the ethyl acetate and methanol extracts were 141,50 mgGAE/100 g and 154,65 mg GAE/100 g, respectively.  Flavonoid content was 116,82 mg QE/100 g only found in methanol extract.  The antioxidant activity of n-hexane, ethyl acetate, and methanol extracts with IC50 values were 234.28, 203.96, and 124,77 ppm, respectively.  Extracts of Caulerpa lentillifera with different polarity solvents were produced different bioactive components. Saponins were produced in all three types of solvents, phenol  were found in ethyl acetate and methanol extracts and flavonoids only in methanol extract. The highest antioxidant activity of Caulerpa lentillifera was produced with methanol extract with IC 50 value of 124,77 ppm.
Processing feasibility study of canning teaching factory (TEFA) fish processing unit in Politeknik Negeri Jember as a medium-large-scale industry Aulia Brilliantina; Putu Tessa Fadhila; Adi Sucipto; Dimas Triardianto; Suparto Suparto; Yossi Wibisono
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.v18i2.17657

Abstract

Fisheries are sector with great potential to meet food needs. Teaching Factory Canning Politeknik Negeri Jember (Polije) is one of the Fish Processing Units (UPI) engaged in canning seasoned sardines. Teaching Factory Canning Polije is a UPI included in the medium-large category. This research aims to determine the processing feasibility of canning teaching factory. Data were collected by interview and checklist analysis referring to the Ministry of Marine Affairs, namely the Decree of the Minister of Marine Affairs and Fisheries No.Kep.01/MEN/2007. The application of basic eligibility requirements is carried out by analyzing whether there is a discrepancy with existing regulations or deviations, which are then synchronized with the value of the eligibility criteria. The production process of Teaching Factory Canning has followed the processing feasibility certification set by KKP No.Kep.01/MEN/2007 with good eligibility criteria. The assessment is based on 6 minor deviations, 7 significant deviations, and 1 serious deviation. In addition, the GAP Analysis of the UPI TEFA Canning Polije Processing Feasibility Certification showed that the basic feasibility had met the basic requirements and 1 general requirement by correcting the deviations found
Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips Widya Puspantari; Dayu Dian Perwata Sari; Kokom Komariyah; Budiyanto Budiyanto; Donowati Tjokrokusumo
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.v18i1.17395

Abstract

Tortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process.  This research aimed to study the optimum drying time using cabinet drier  on tortilla chips, consisting of two thickness levels (2mm and 4mm), to produce crispy tortillas that consumers accepted. The drying was carried out using a cabinet dryer at a temperature of 50 0C with variations in drying time of 60, 90, and 120 minutes then fried using deep frying. Moisture and oil content, swelling power, color parameters, fracturability, calories, and sensory quality were analyzed. The results showed that the moisture content of drying ranged from 7,61 - 9,04% and 9,51 - 15,33% and, after frying, ranged from 1,38 - 2,04% and 1,02 - 1,71%, for 2 mm and 4 mm thickness, respectively. Oil content ranged from 9,06 – 12,11%. The brightness and fracturability of tortillas were significantly different, while the swelling power was not significantly different. A crispier tortilla was obtained at a drying time of 90 minutes, 651,30 g  and 767,00 g  for 2 mm and 4 mm, respectively. Tortilla calories ranged from 4635,54 – 4696,48 cal/g, while a commercial product was 5200 cal/g. The results of the sensory quality evaluation showed that consumers liked tortillas that were dried for 90 minutes with scores of color, texture, and overall acceptability were 3,97; 3,60; 3,76, and 3,72; 3,04; 3,10,  for 2mm and 4mm thickness, respectively. The results showed that the optimal drying time for tortilla chips with a thickness of 2 mm and 4 mm using a cabinet dryer at 500C was 90 minutes.
Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis Moh Taufik; Nurwulan Purnasari; ‪Ilzamha Hadijah Rusdan; Frendy Ahmad Afandi; Mojiono Mojiono; Yoni Atma
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.v18i3.18051

Abstract

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare.  It is generally accepted that gel strength is the most essential characteristic of gelatin.  This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.
Penambahan ekstrak tepung albedo semangka merah (Citrullus vulgaris Schard.) sebagai penstabil pada es krim susu kambing Bernadetta Hera Darmaningtyas; Franciscus Sinung Pranata; Yuliana Reni Swasti
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.v18i2.14161

Abstract

Ice cream is a semi-solid food that is loved by all people. Goat's milk can be used in making ice cream because some of the nutritional content of goat's milk is superior to cow's milk, one of which is in terms of the composition of high medium chain fatty acids and fat globules with smaller diameters that are easily digested and beneficial for health. Red watermelon albedo flour extract (Citrullus vulgaris Schard.) contains pectin which can be used as a stabilizer. This study aims to determine the effect of adding variations in the concentration of red watermelon albedo flour extract on the quality of goat's milk ice cream in terms of chemical, physical, microbiological and organoleptic aspects and to determine the optimum concentration of using red watermelon albedo flour extract as a stabilizer. The experimental design used in this study used a completely randomized design (CRD) with 4 treatment concentrations of addition of red watermelon albedo flour extract, namely a concentration of 0% (control with CMC); 0.1%; 0.3% and 0.5%. The results showed that the addition of red watermelon albedo flour extract did not have a significant effect on the melting rate, fat content, total solids, sucrose content of total plate number (ALT) and Salmonella but had a significant effect on the overrun and protein content of goat's milk ice cream resulting from. The addition of 0.5% red watermelon albedo flour extract resulted in goat's milk ice cream with a melting rate of 18.72%; overrun of 29.11%; fat content of 6.32%; protein content of 4.49%; total solids by 39.95%; sucrose content of 41.75%; the total plate number is 2.71 x 102 CFU/g; negative Salmonella and the organoleptic value was 3.43.
Product inventory control at a local brand forum outlet using ABC analysis Sintia Putri Pradita; Kuncoro Harto Widodo
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.v18i2.18819

Abstract

A local brand forum outlet sells Micro, Small, and Medium Enterprises (MSMEs) products with inventory management still carried out manually based on employee experience. The research objectives are to analyze problems related to the inventory system and provide recommendations for planning and controlling inventory systems at a Local Brand Forum (FBL) outlet. Primary data was collected through observation, in-depth interviews, and Focus Group Discussion (FGD). The method used is ABC analysis to obtain the product classification. The results showed that 16 items (19.05%) are included in class A, with a total sales value of 69.55% of the total value for money. Class B has 25 product items (29.76%) with a total sales value of 20.29% of the total value for money. Products in class C are 43 items (51.19%) with a total sales value of 10.16% of the total value for money. As much as 43.75% of products in class A are nine basic commodities which are the basic needs of the Indonesian people, so they have a high priority in inventory control. These results are expected to provide planning and inventory control systems using the ABC class of products to avoid shortages and overstock inventory.
Aktivitas antioksidan tepung labu kuning dari berbagai varietas dengan variasi suhu pengeringan Akhmad Mustofa; Nanik Suhartatik; Dwi Yulia Vina Pratiwi
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.v18i3.15936

Abstract

Pumpkin is an annual plant that is widely available in Indonesia. Pumpkin will quickly spoil and rot if the hard skin is injured. Pumpkin is a type of food that contains high antioxidant activity. To prevent damage to pumpkin, this fruit can be processed into flour. The purpose of this study was to determine the varieties of pumpkin and the most optimal drying temperature to produce pumpkin flour which has the highest antioxidant activity. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of 2 factors. The first factor is the yellow pumpkin varieties, namely machete pumpkin, kabocha pumpkin, and honey pumpkin while the second factor is the drying temperature at 50 ℃, 60 ℃, and 70 ℃ with a drying time of 11 hours. The result showed that Kabocha pumpkin varieties and drying temperature of 60 ℃ produced pumpkin flour with the highest antioxidant activity of 88.05 %. Other chemical characteristics of this pumpkin flour are water content of 13.30 %, beta-carotene 0.16 g/g, total phenol 23.81 mg gallic acid equivalent/g, total sugar 23.55 %, and yield of 10.94 %.
Analisis segmenting, targeting, positioning dan bauran pemasaran (4P) terhadap usaha biskuit makanan pendamping asi (MP-ASI) berbasis mocaf (Modified cassava flour) Nur Kartika Indah Mayasti; Arsy Priambudi; Lia Ratnawati; Cahya Edi Wahyu Anggara; Nurhaidar Rahman; Ashri Indriati; Yusman Taufik
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.v18i1.17180

Abstract

Complementary Food for Mother's Milk (MPASI) is a nutritious food that is given in addition to breast milk to infants aged 6 (six) months and over to achieve nutritional adequacy. MP-ASI products include porridge, pudding, biscuits, and others. Complementary food product development requires market research to be competitive in the market, one of which is mocaf-based MP-ASI biscuit products. This product has the advantage of being easy to carry, practical, and trains the strength of the baby's grip and bite. The raw material is mocaf based (gluten load). The purpose of this study is to analyze market aspects and design marketing strategies, namely segmenting, targeting, positioning (STP), and the 4P marketing mix (product, place, price, promotion). This type of research is descriptive qualitative research, and data collection techniques are interviews, observation, and documentation. Based on the results of the study it can be concluded that the product marketing strategy based on the 4P analysis (Product, Place, Promotion, and Price) is making new products in the form of gluten-free MP-ASI biscuits, marketing at minimarkets, conducting socialization and promotion at posyandu, and setting selling prices. IDR 14,000.
Perendaman dalam larutan asam askorbat untuk meningkatkan mutu edamame segar (Glycine max L.) Erwin Nofiyanto; Tri Sono Waluyo; Dewi Larasati
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.v18i2.19368

Abstract

Edamame is a horticultural crop that is easily damaged. Edamame has limitations because of its characteristic that it easily changes color due to oxidation. Browning can affect the selling price because it reduces its appearance. The study aims to know the influence of gift sour ascorbic in various concentrations on fresh edamame quality (Glycine max (L.) Merrill). Design test study uses design Random complete (RAL). Pattern unidirectional, with one factor that is a difference in concentration sour ascorbic 6 treat and 3 replicates with concentration P1=0 %, P2=1 %, P3=2 %, P4=3 %, P4=4 %, P5=5 %  Observed variables _ is shrinking weight, moisture content vitamin c content, texture analyzer  TPT, and test organoleptic ( scent, color, texture ). Data obtained analyzed variety and if there is a difference between treatments then tested _ carry on with test Duncan Multiple Range Test (DMRT) at 5 % level. Results study show that treatment takes to effect real ( p0.05) against 9th-day water content and 12th-day TPT%Brix day 9 and day 12, texture analyzer day 9, vitamin C day 9 and 12th day, sensory color day 9 and day 12, sensory aroma day 9 and 12th day and sensory texture day 9 and 12th day  However no difference real to shrink weight day 9 and 12th day, difference color day 9 and 12th day and texture analyzer day 12. time edamame storage with addition sour the most optimum ascorbic At test organoleptic treatment P5 (4 %) to most preferred treatment panelists in the parameters of color aroma and texture.

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