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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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Mikroenkapsulasi minuman herbal pokak madura menggunakan spray dryer sebagai imunomodulator Siti Alfiatul Amani; Dodyk Pranowo; Susinggih Wijana
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.v18i1.19121

Abstract

Pokak is a variant of the Madurese ginger drink made from spices. The main ingredient is ginger, while other additional ingredients are cloves, cinnamon, nutmeg, and masohi/masoyi wood. In general, these drinks are sold in liquid form. The maceration method was used to obtain pokak extract while spray dryer was used to obtain Pokak powder. Pokak is believed to boost immunity, increase stamina and warm the body. The development of Pokak Madura in powder form can increase the sale value, be more practical in the making and have a longer shelf life. This study aims to determine the optimal composition and conditions of Pokak microencapsulation. The parameters used are maltodextrin concentration (4.05; 5; 10; 15; 15.94%) and inlet temperature (120.27; 125; 150; 175; 179.7 oC). The optimization method used to get the best pokak powder was RSM (Response Surface Methodology). Tests at this stage were the total flavonoid test, antioxidant test, and morphology or best pokak powder profile using SEM (Scanning Electron Microscopy). Optimization results for the best treatment were a maltodextrin concentration of 10.639% and an inlet temperature of 148.042 oC resulting in a total of 6.447 mg QE/gram flavonoids and a percentage of antioxidants of 13.078%. The morphology of the particles is wrinkled with an average particle size of 5.372 µm. Thus maltodextrin as a coating or coating material with DE 10-12 cannot form spherical-shaped powder particles.
Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela Ike Sitoresmi Mulyo Purbowati; Gunawan Wijonarko; Ali Maksum
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.v18i3.15168

Abstract

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies.  This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru.  The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %.   The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.
Analisis Profil Sensori Teh Buah Aneka Rasa dengan Metode CATA (Check-All-That-Apply) Muhammad Fakih Kurniawan; Nindya Atika Indrastuti; Aviani Kurnianingrum
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.v18i2.17908

Abstract

Fruit tea is processed dried tea leaves mixed with dried fruit. One of the local brand fruit tea products circulating in the Indonesian market is Haveltea. The purpose of this study was to identify the sensory profiles of four fruit tea variants (peach flavored fruit tea, mango flavored fruit tea, lychee flavored fruit tea and bergamot orange flavored fruit tea) using CATA (check-all-that-apply). The methods consisted of two steps: determining sensory attributes of fruit tea using FDG (Forum Discussion Group) and sensory testing to 50 consumers. The analysis used in this CATA included Cochran’s Q-test, correspondence analysis, principal coordinate analysis (PCoA), and penalty analysis using the XLSTAT 2020 software. As a result, the four fruit teas have aroma characters (burned, roasted, tea, sweet and fresh or candied fruit), flavor (fermented, green, lime, lechy, peach and mango), taste (bitter and astringent), and aftertaste (astringent). According to consumer panelists, the ideal fruit tea product is fruit tea with the dominant attributes of fermented flavour, lechy flavor, peach flavor and mango flavour. Based on the results of PCoA and correspondence analysis, which was strengthened by counterplot preference mapping, the attributes of fermented flavour, peach flavor and lechy flavor could affect panelists preference for fruit tea samples and these attributes matched the attributes of the ideal product according to the panelists. Some sensory attributes are required that must be present and enhanced in products such as sweet aroma, lechy flavor and mango flavour. The most preferred fruit tea by consumers is lychee flavored fruit tea with a preference level of up to 71%
Strategi pengembangan agroindustri kopi robusta kelompok tani sumber kembang di Kabupaten Jember Ikhwan Samsul Hadi Sidiq; Bambang Herry Purnomo; Sony Suwasono; Djoko Soemarno
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.v18i2.10552

Abstract

Kelompok Tani Sumber Kembang (KTSK) is a community organization of farmer’s coffee around the Argopuro.   KTSK was formed to benefit the community. Still, there are several problems, namely the low quality of the coffee, relatively simple technology, familial institutions, low human resource skills, and limited capital. This research was conducted to create a coffee agroindustry development strategy in Jember. The research methods used the ISM and AHP methods. Interpretive Structural Modeling (ISM) produces critical sub-elements in the elements of objectives, constraints, actors, activities, and the needs for the development of the coffee agroindustry. AHP method is used to generate development strategy priorities. The results of this research are the key sub-elements, namely the development of an agropolitan area with a model of integration of the upstream and downstream industries. Farmers' institutional development needs to be improved to make a good synergy between coffee farmers, Puslit Koka and Perhutani. This provides recommendations for decision-makers in planning the development of the coffee agroindustry
Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales Oki Krisbianto; Andre Yusuf Trisna Putra; Masdiana Chendrakasih Padaga; Hari Minantyo
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.v18i3.22236

Abstract

Aron, a traditional fermented food of the Tengger community, is made from white corn grown in Bromo and has received limited microbiological, chemical, and sensory research attention to date. The research objective was to compare microbiological, chemical, and sensory traits between in situ-produced aron on the slopes of Mount Bromo and ex situ-produced aron in a laboratory in Surabaya. A specific strain of lactic acid bacteria was isolated using de Man, Rogosa, and Sharpe (MRS) Agar from samples of sun-dried white corn. This strain was identified as Gram-positive cocci. In contrast, a different strain of Gram-positive bacilli was found in corn-soaking water, both in situ and in laboratory-fermented aron, on days 0, 7, and 16. Chemical analysis revealed no significant differences in protein, fat, and ash content between the two variables. However, laboratory-fermented aron exhibited higher moisture content. This discrepancy significantly influenced the hedonic texture data for aron, with in situ aron being perceived as drier and more mouth-soluble, while laboratory-fermented aron had a softer texture. Furthermore, the high microbial growth during the fermentation process resulted in aron with a distinct and relatively strong aroma that was less favored by the panelists. The difference in the fermentation location of white corn did not affect the types of lactic acid bacteria that thrived, the nutritional compound content, and the appearance of aron. The variation in the aroma of aron is believed to be primarily influenced by the number of bacteria rather than their specific strains.
Pengaruh suhu berbeda terhadap aktifitas enzim kolagenase dari usus ikan cunang (Congresox talabon) Edison Edison; Andarini Diharmi; Mirna Ilza; Rahman Karnila; Febrina Tumangger
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.v18i1.17548

Abstract

Collagenase enzyme is a type of protease enzyme. The activity of an enzyme is affected by substrate, temperature, inhibitor, and pH.  One of the sources of enzymes is the internal organs of fish, namely the gut. This study aims to determine the activity of the collagenase enzyme at different temperatures. The experimental design used was randomized and full non-factorial. The treatments used were different incubation temperatures (50, 55, and 60oC) with three replications. Parameter analysis comprised fish proportion, enzyme activity, and dissolved protein. The results showed that the parts of the yellow pike conger fish were meat (64.25%), bones (19.98%), internal organs (including intestines) (4.50%), and skin (6.30%). Collagenase enzyme activity at temperatures 50, 55, and 60oC was 1.154, 1.702, and 0.667 U/mL, respectively. The dissolved proteins content was 12.89 mg/mL. The optimum temperature of the collagenase enzyme from the fish gut was 55oC with an enzyme activity of 1,702 U/mL. The dissolved protein content of the gut yellow pike conger extract was 12.89 mg/mL  Purification of the collagenase enzyme from of the gut yellow pike conger was needed to obtain a higher enzyme activity value.
Sintesis dan karakterisasi metil selulosa dari kulit biji kakao dengan response surface method Atia Fizriani; Woro Setiaboma; Djagal Wiseso Marseno; Supriyanto Supriyanto
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.v18i2.19669

Abstract

The cocoa shell, a by-product of the cacao industry, is a potent source of cellulose, which can be modified into its derivatives in the food industry. One of these derivatives is methylcellulose (MC) that is performed by methylation using dimethyl sulfate. The synthesis process of methylcellulose can affect its characteristics. Food-grade methylcellulose typically had a degree of substitution (DS) ranging from 1.45 to 2.00. This study aimed to determine the optimum conditions for synthesizing food-grade MC and to characterize its properties. The synthesis of MC involved three variables: the concentration of NaOH solution, dimethyl sulfate addition, and methylation temperature. The synthesis of MC was optimized using Response Surface Methodology (RSM) central composite design (CCD) based on its degree of substitution (DS). Several characteristics of the MC were analyzed, including its degree of substitution (DS), oil-holding capacity (OHC), water-holding capacity (WHC), lightness, and crystallinity.The results indicated that the optimal conditions for synthesizing MC were a NaOH concentration of 21.29% (w/v), dimethyl sulfate addition of 3.62 ml, and a temperature of 51.09 C for 180 minutes. The properties of the optimized MC were DS 1.93±0.04, OHC 2.53±0.05 g/g, WHC 3.04±0.10 g/g, lightness 84.32±0.67 g/g, solubility 11.94±1.04% (db), and crystallinity index 40.21%. These research findings provide valuable knowledge about the ideal conditions for synthesizing food-grade MC and offer insights into its properties, thus facilitating its potential applications in the food industry.
Diversifikasi produk pangan berbasis sumber daya lokal jantung pisang kepok (Musa paradisiaca) melalui karakteristik fisikokimia Jacky Anggara Nenohai; Ima Rosyida; Nur Indah Agustina; Yudhi Utomo; Sumari Sumari
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.v18i1.15339

Abstract

The banana plant that is still underutilized compared to the fruit part is the heart of the banana. Even though the heart of the banana has many benefits and nutritional content that is good for health. Seeing the potential of the heart of the banana can improve public health, so food diversification efforts such as flour and substitutes for the basic ingredients of food to produce new forms of product innovation, so research was carried out to test its content, which aims to inform the public that the heart of the banana can be beneficial for health in processing into flour. This research was carried out in March-April 2022 at the Chemistry Education Laboratory of Nusa Cendana University, Kupang. There are four stages in this study, including 1) Manufacture of the heart of banana flour; 2) Proximate Test of the heart of banana flour; 3) Diversification of products based on the heart of banana flour, 4) Organoleptic test of products based on the heart of banana flour on 52 panelists. The results of research on the manufacture of banana heart flour are substituents of flour that have good nutritional content with relatively good character if used as a substitute for wheat flour because many parameters meet the quality requirements of wheat flour, namely the physical characteristics of banana heart flour meet the test requirements for shape. In contrast, the aroma, color, and taste in accordance with the characteristics of the nutritional content meet the moisture content proteins, fats, and carbohydrates. In contrast, the ash content does not complete because the mineral content in each ingredient is different and the manufacture of wheat flour. The result of the diversification of the products made, namely the Genital Widow Cake / Monde chips made from banana heart flour, are also included in the excellent category where the aroma, taste, and acceptance of the product are accepted in the community.
Prediksi fisikokimia melon (Cucumis melo I.) secara non-destruktif dengan impuls akustik dan jaringan saraf tiruan Avicenna Nur Kasih; Nafis Khuriyati; 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.v18i3.21746

Abstract

Melon (Cucumis melo L.) is one of the favorite fruits in Indonesia. The relatively short harvest period and high price of melons make melons a superior business commodity. Quality testing of melon fruit is still widely done by relying on destructive testing, which damages the fruit. Therefore, a non-destructive testing approach is needed to predict the parameter values of the physicochemical properties of melon fruit non-destructively with acoustic impulse technology. This study aims to develop a model to predict the physicochemical properties of melon based on parameters of acoustic properties. A total of 120 Honey Globe melons (Cucumis melo var. inodorus) cultivated in the Greenhouse FRC UGM were used as samples. Each fruit was measured non-destructively using knocking tools to generate data on dominant frequency, magnitude, zero-moment power (Mo), and short-term energy (STE). Destructive testing was subsequently conducted to measure moisture content, total soluble solids, and hardness. The destructive and non-destructive test data obtained were processed using an artificial neural network (ANN) to build a prediction model. The training algorithm used was Backpropagation. The results of the ANN training showed the best network structure was 4-4-1. The best learning rates used are 0.1 and 1. Analysis of the reliability of predictions using artificial neural networks carried out based on the calculation of R2 and Mean Squared Error (MSE) values shows that the prediction model consisting of model I, model II, and model III can fulfill the predictions made with high R2 test values, which are sequentially 0.98875; 0.96716; and 0.9215; and MSE values that are relatively small, which are sequentially 0.0016; 0.5296; and 0.2002.
Isolat protein kacang tunggak termodifikasi melalui jenis dan konsentrasi bahan kimia Choirul Anam; Emmy Hamidah; Dian Eka Kusumawati; Istiqomah Istiqomah; Mariyatul Qibtiyah; Ana Amiroh
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.v18i2.16837

Abstract

Cowpea is a type of legume that contains a lot of protein. One of the uses of cowpea as a food ingredient is protein isolate. The purpose of this study was to determine the type and concentration of chemicals suitable for cowpea protein isolate as well as its physical and chemical properties. Implementation of modified cowpea protein isolate was divided into three stages. The first stage is to determine the best results from the addition of certain types and concentrations of chemicals: a) CH3COOH (3%, 5%, 7%); b) CaSO4 (0.25%; 0.30%; 0.35%) and c) MgSO4 (0.25%; 0.30%; 0.35%). The second stage is to combine each of the best treatments. There are three treatments, namely treatment A is the addition of the best CH3COOH concentration with the best CaSO4 concentration. Treatment B is the best concentration of CH3COOH and the best concentration of MgSO4. Treatment C was the best concentration of CaSO4 and the best concentration of MgSO4. The third stage is the analysis of the physical and chemical properties of the treatment combinations formed. Each treatment was replicated three times. The data obtained were then analyzed descriptively. The results of the analysis are presented in the form of tables and histograms. The best treatment of chemically modified cowpea protein isolate was in treatment C (addition of 0.35% CaSO4 and 0.35% MgSO4), which had a gel strength texture of 13.87 gram force/0.1mm; with a water content of 81.04%; ash 6.77%; and protein 92.53%; and has the highest protein solubility at pH 8 of 22.47 mg/g.

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