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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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Penentuan kriteria ekonomi sirkular dan keberlanjutan dalam pemilihan suplier pada rantai pasok pangan menggunakan fuzzy demantel approach Ira Aprilia; Dwi Iryaning Handayani; Ahmad Izzuddin; Iffan Maflahah
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.v18i3.20219

Abstract

This research aims to determine the criteria for CE and sustainability as indicators for evaluating suppliers in the food supply chain. This study is beneficial in realizing government regulations on environmentally friendly products. The method used in this research combines fuzzy multi-criteria decision making theory and the Dematel technique, known as Fuzzy Dematel. The criteria for CE and sustainability in the food supply chain suppliers in this study are obtained from literature and Expert’s opinions, consisting of 20 criteria distributed across four aspects: economic, environmental, social, and circular. The criteria that have a strong influence and relationship with CE and sustainability criteria in the evaluating  food supply chain suppliers are cost, design of products, and the use of recyclable materials in packaging products. This indicates that these criteria are the most important factors that can have a significant influence as indicators for selecting CE and sustainability suppliers. With these criteria, managers can assist in evaluating supplier in industries undergoing a transition toward a CE.
Analisis kepuasan konsumen terhadap kualitas layanan jaringan distribusi PT. XYZ Kabupaten dan Kota Probolinggo Andrew Setiawan Rusdianto; Bambang Herry Purnomo; Ida Bagus Suryaningrat; Dani Prasetyo
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.v18i2.18414

Abstract

The need for fertilizer in the agricultural sector is critical as one of the keys to soil fertility. PT. XYZ is a company engaged in the fertilizer, chemical and agribusiness industries which has a network of authorized kiosks. A decrease in the number of kiosks in the distribution network area of Probolinggo Regency dan City may indicate that the services provided by the company still do not meet the expectations of consumers, resulting in a decrease in consumer satisfaction. This study aimed to determine the attributes of service quality, and the level of customer satisfaction based on the servqual attribute on service quality and compile recommendations for service improvement in the distribution network at PT. XYZ of Probolinggo Regency dan City. The analytical method used was the servqual method to identify and determine the condition of service quality with five servqual dimensions and the Importance Performance Analysis (IPA) method to obtain priority service attributes. The results showed that there were 3 service attributes has positive GAP and 23 service attributes had negative GAP values. The mapping used the Importance Performance Analysis quadrant obtained 5 service attributes in quadrant A (Top Priority), 7 service attributes in quadrant B (Maintain Service), 7 service attributes in quadrant C (low priority), and 7 service attributes in quadrant D (Excessive). Recommendations for improvements that can be made based on the attributes in quadrant A (Top Priority).
Perspektif konsumen pada food pairing less sugar tea RTD dan makanan pendamping dengan metode check all that apply (CATA) Ayunda Rachmawati; Dase Hunaefi; Dede Robiatul Adawiyah
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.v18i1.17676

Abstract

Ready-to-drink tea (RTD) is packaged tea that is widely available in supermarkets, one form of which is less sugar tea. Less sugar tea RTD had low sugar claims, ready to serve-consume, and was also consumed with various complementary foods. The combination of less-sugar tea RTD with complementary foods will produce sensory properties if consumed simultaneously, as called food pairing. This study aimed to identify the characteristics of sensory, emotional, and need-state attributes of the combination of less sugar tea RTD and its complementary food. This research was conducted by initial panelist screening, Focus Group Discussion (FGD) to determine sensory attributes, emotions, and need-state, sensory testing conducted by Home Used Test (HUT). The responses obtained were processed using XLSTAT Software and produced a sensory profile, emotions, and needstate food pairing less sugar tea RTD. The results showed that consumers like less sugar tea RTD paired with cassava chips snacks, with sensory attributes i.e., floral aroma, roasted aroma, tea flavor, sweet, astringent, roasted beef aroma, cassava flavor, crunchy, umami, oily mouthfeel, salty aftertaste, and bitter. It’s close to the ideal pairing based on CATA results. This pairing also produces positive emotions (satisfied, adventurous, and energetic) for consumers. While less sugar tea RTD and crackers side dish is dominated by attributes of floral aroma, roasted aroma, tea flavor, sweet, astringent, milky aroma, cheese flavor, crunchy, salty, creamy mouthfeel, salty aftertaste, and bitter aftertaste. Flat, bored, and disappointed as negative emotions arise when consuming less sugar tea with biscuits and crackers. The pair less sugar tea RTD - cassava chips is considered to have overall flavor complexity that produces good harmony compared to other pairs. It’s the best pair according to consumer panelists
Pendugaan masa simpan beras rendang dalam kemasan kertas minyak dan edible film tapioka menggunakan metoda akselerasi Fajar Restuhadi; Dewi Fortuna Ayu; Winda Kusuma Dewi
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.v18i2.17370

Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra.  Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper.  The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage.  Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of  y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day.  Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.
Persentase penambahan bagian telur ayam pada proses pengolahan amplang ikan lele dumbo (Clarias gariepinus) Mukhammad Fauzi; Yuli Witono; Alfisyahrica Alfisyahrica; Astriani Astriani
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.v18i3.18063

Abstract

Amplang is a traditional food/cracker of East Kalimantan that is made by mixing mackerel, tapioca flour, eggs, and some seasonings. Innovation is needed to improve the local product of african catfish (Clarias gariepinus). The portion of egg has a different functions in the dough of amplang. This study aimed to determine the effect of the portion and percentage of eggs on the chemical, physical, and organoleptic characteristics of amplang made from catfish (Clarias gariepinus). The study used randomized group design (RGD) in factorial with two factors. The first factor (A) was the eggs that were added consisted of egg white, yolk, and mixed egg white and yolk (1:1). The second factor (B) was the percentage of eggs that were added to the weight of african catfish (20%, 30%, 40%). The result showed that the best characteristics of amplang were amplang A1B3 (40% of white egg): water content was 2.59% (bb); fat content was 20.39% (bb); protein content was 9.11% (bk); brightness value was 64.95; texture value was 526 gf/mm 2; blooming capacity was 440%; hygroscopicity was 1.22%; oil absorption 18.85%; color sensory value was 4.6 (like to very like); taste sensory value was 3.88 (rather like to like); crispness sensory value was 4.24 (like to very like); the overall sensory value was 4.32 (the favorable to the most favorable).
Karakteristik fisikokimia minuman isotonik air kelapa dengan formulasi penambahan asam sitrat dan NaCl Khusnul Khotimah Putri Asnia; Maherawati Maherawati; Lucky Hartanti
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.v18i1.17733

Abstract

Isotonic drinks contain sugar components as a source of energy, minerals to replace the body's electrolytes, and organic acids for body fitness. Isotonic drinks can be made from natural ingredients derived from local foods such as coconut. Coconut water naturally contains minerals such as potassium and sodium. Citric acid is added to meet the pH quality standards of isotonic drinks and enhance the sour taste. The addition of NaCl in this study aims to meet the standard of sodium content in isotonic drinks. This study aimed to determined the characteristics of the best isotonic drink made from coconut water with the addition of citric acid and NaCl formulations. This study used a single-factor Randomized Block Design (RBD), namely the addition of citric acid and NaCl, with three replications. The parameters observed were pH, sodium, potassium, total dissolved solids, plate count, and organoleptic. The data were analyzed using the ANOVA (α=5 %), followed by DMRT (α=5 %). The best treatment was tested using the effectiveness index test. The results showed that adding citric acid and NaCl affected the pH and sodium content. The coconut water isotonic drink has met the SNI for isotonic drinks for pH, sodium, and total dissolved solids. The organoleptic test showed differences in taste parameters and overall preference. The effectiveness index test shows that added 0.30 % citric acid and 0.35 % NaCl is the best coconut water isotonic drink.
Integrasi smart agriculture technology map dan model objective matrix untuk analisis key performance indicators (KPI) pengelolaan greenhouse Dani Yudiastono; Nafis Khuriyanti; Mohammad Affan Fajar Falah
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.v18i3.20451

Abstract

Key Performance Indicators (KPI) for Agriculture is a guide to assessing performance in agriculture using 5 work indicators: efficiency, quality, capacity index, work environment, and maintenance. The purpose of this study is to identify the level of technology application in greenhouses based on the Smart Agriculture Kaizen Level (SAKL) technology mapping, determine a systematic performance appraisal method in greenhouses, and evaluate the operational performance of Greenhouse Pandanaran, Gunung Kidul Regency. The use of technology and utilization of production data is very important to support the level of productivity of an agricultural system. Moreover, in the transition process from traditional agriculture to agriculture based on smart agriculture, actual research is needed to support its performance against Agricultural KPIs. Through this research, the relationship between the level of technology application and agricultural KPIs in greenhouse production will be obtained Initial research was carried out by identifying the level of technology application in several greenhouse samples and then performing a performance assessment based on Agricultural KPIs. In the performance appraisal based on KPI Agriculture conducted in the greenhouse, the productivity value is obtained from the Objective Matrix (OMAX) method. The use of OMAX includes calculating 3 (three) indicators: efficiency, quality, and capacity index. The study results show that the Pandanaran Greenhouse performance assessment uses the OMAX method from May 2021 to November 2022 (19 months). 11 months are equal to or above standard productivity. The highest overall productivity was achieved in November 2022, whereby the cultivation method implemented in November 2022. From this research, it was found that the best results in aquaponic cultivation were obtained by using fish as the main product and vegetables as a side product.
Implementasi kansei engineering dalam pengembangan kemasan minuman kopi ready to drink Novi Purnama Sari; Zulkarnain Zulkarnain; Verian Ardi Muzaki; Yuni Dita Meilani
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.v18i1.12443

Abstract

Currently, the coffee business is becoming a trend in the market. So determining the right packaging design is an important thing to plan. The product development method that has been proven optimal is Kansei engineering. This study compares the results of developing ready-to-drink coffee packaging (cold and hot) with the Kansei engineering method based on consumer emotions. Kansei engineering is a powerfull method that can translate consumer needs into design elements. This method is supported by several multivariate statistical methods and artificial intelligence methods. The results obtained for a cold coffee drink are 25 packaged samples and 30 Kansei words, while 20 samples and 20 Kansei words for a hot coffee drink. The packaging design concepts for a cold coffee drink obtained from Kansei word extraction using the principal component analysis (PCA) method are "standard-attractive" and "unique-general." While the packaging design concepts for a hot coffee drink using the term frequency-inverse document frequency (TFIDF) method and factor analysis are "premium-modern" and "natural-elegant." based on the quantification theory type-1 (QTT1) method, the packaging design elements from the “unique-general” concept for a cold coffee drink are obtained, namely: wooden packaging lids with distinctive bottle mouths, The neck of the pack is straight and short, The packaging body resembles a sake bottle, the bottom of the pack is slightly concave in the middle, plastic packaging materials, and uninformative label design. While the “premium-modern" concepts for a hot coffee drink using the rough set method has packaging elements, namely, there is a sleeve or none at all, with a reclosable hole top, flat bottom, rounded/convex body, direct print decoration, and with decorative fonts. In contrast, the “natural-elegant” concept has packaging elements without reclosable holes, straight body, paper cup material, light colors, no image, and decorative fonts.the emotional interpretation of the object strongly influences the application of Kansei engineering.
Front Matter, Volume 18 No 1 2024 Editorial Agrointek
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Marketing of processed aren agroindustry (kolang–kaling) rokan hulu district Sispa Pebrian; Evy Maharani; El Syabrina; Angga Pramana
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.v18i2.16990

Abstract

The purpose of this study was to look at the marketing of processed sugar palm agroindustry (Kolang – Kaling) in Rokan Hulu Regency. This research was carried out by Rokan Hulu Regency because Rokan Hulu Regency is one of the regencies that has a large distribution of palm plants and has developed in the household industry. This research was carried out using a survey method on consumers who consume palm agro-industrial products, namely kolang-kaling.  Respondent collection was carried out using the Simple Random Sampling method. The survey was conducted purposively which aimed to find out how the marketing process of kolang-kaling products occurred in Rokan Hulu Regency. The results show the response of consumers to the appearance of the product, packaging that still does not use special packaging, and the absence of product labels. Meanwhile, in terms of price, kolang-kaling follows the prevailing price in the market, which is Rp. 10,000 – 15,000. The distribution of kolang-kaling is carried out to traditional markets only, and promotional activities are still carried out on a limited basis (direct sales).

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