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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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Analisis risiko produksi ribbed smoked sheet (RSS) di PTPN IX Kebun Balong, Jepara Rena Mardiyah Budiyono; Wiludjeng Roessali; Wahyu Dyah Prastiwi
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.v18i1.19207

Abstract

Indonesian rubber plantations have the largest area in the world at 3,776.49 thousand hectares, yet they cannot be the largest producer of natural rubber. PTPN IX Balong is a state-owned company that processes latex into RSS. The production often experiences fluctuations which indicate the production risks faced by the company. The study aimed  to examine the agents of production risk that are considered priorities, as well as effective mitigation strategies to reduce the impact of production risk. The research was conducted from November to December 2022 at PTPN IX Balong, Bumiharjo Village, Keling District, Jepara Regency. The research was a case study method with primary data collected by observation and distributing questionnaires to specific key persons. The secondary data were obtained from RSS production records. Data were analyzed using a quantitative method, namely House of Risk (HOR), to answer research purposes. The results showed that there are 8 priority risk agents that will be mitigated, namely high rainfall, long-tapping and picking-up times, errors made by the officers of the smoke room, broken grinding machine, dirty post-harvest tools, improper latex dilution, an excess dosage of antacid, and late application of ammonia. The mitigation strategy used to minimize the priority risk agent (source) consists of 7 risk mitigation strategies. Tightening inspections at the factory is the top priority to be implemented.
Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu Feri Kusnandar; Faleh Setia Budi; Dias Indrasti; Nur Annisa; Kezia Grace Abraham; Azizah Tsaniya Fasya; Yane Regiyana; Slamet Budijanto
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.v18i2.17352

Abstract

Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this study was to evaluate the physicochemical characteristics of analog rice made from these mixed flours and to determine its shelf life. To produce the analog rice, a mixture of 2700 g purple sweet potato flour, 2700 g corn flour, 600 g sago flour, and 120 g glycerol monostearate was used with a twin-screw extruder. The resulting analog rice was analyzed for its chemical composition, total phenolic and anthocyanin content, antioxidant capacity, and shelf life using the critical moisture content method. The analog rice was found to be high in carbohydrates as the main component (81.1%) and contained a total phenolic content of 75.0 mg/100g, anthocyanin content of 19.28 mg/100g, and antioxidant activity of 54.66%. The natural purple color of the rice analog was attributed to the presence of anthocyanin (L= 36.7, a=6.54; b=3.05). When stored in polypropylene packaging at a temperature of 30°C and relative humidity (RH) of 75%, the shelf life of the analog rice was found to be 6.0 months. Different storage conditions and packaging types resulted in varying shelf-lives.
Ekstraksi berbantu gelombang ultrasonik dan fotodegradasi senyawa antosianin pada tangkai parijoto (Medinilla speciosa Blume) Bambang Kunarto; Aldila Sagitaning Putri; Binardo Adi Seno
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.v18i3.19967

Abstract

Parijoto is an endemic plant widely found on the slopes of Mount Muria, Kudus Regency, Central Java. The local community often consumes parijoto fresh fruit and processes parijoto fruit such as syrup, dodol, candy, and tea. So far, the Parijoto stalk, which weighs 18.19% of the total weight of the parijoto stalk and fruit, has not been widely used, but it has great potential as a source of anthocyanin. Anthocyanin compounds have low stability to temperature and light. For this reason, extraction with a relatively low temperature and faster than conventional methods is required, one of which is Ultrasonic-assisted extraction. Ultrasonic waves produce cavitation bubbles, facilitating solvent penetration so that cell bioactive components can be extracted more effectively. This study aimed to determine the effect of ultrasonic wave-assisted extraction time of parijoto stalk anthocyanin and examine the effect of various light exposure intensities and exposure times (photodegradation) on Parijoto stalk anthocyanin extract. Ultrasonic-assisted extraction of parijoto stalk anthocyanins used a completely randomized design (CRD) with extraction time (5, 10, 15, 20, and 25 minutes) and three treatment repetitions. In photodegradation using a factorial complete randomized design with the treatment of light exposure intensity (2037 lux, 4259 lux, 6482 lux, and 9259 lux) and exposure time (6, 12, 18, and 24 hours). The results showed that the longer the extraction, up to 20 minutes, the total anthocyanin levels, redness (a*), and yellowness (b*) increased while lightness (L*) decreased. The higher the light intensity of the fluorescent lamp and the longer the light exposure, the lower the total anthocyanin content with a lower half-life. Ultrasonic-assisted extraction have proven to be quite effective for the anthocyanin extraction but need to attention with time and light exposure intensity.
Evaluasi sifat fisik sediaan tablet dari ekstrak pedicel buah merah dan serbuk inulin komersial secara kempa langsung Prayoga Suryadarma; Murtiningrum Murtiningrum; Ani Suryani; Djumali Mangunwidjaja
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.v18i3.16948

Abstract

Red fruit pedicel is a solid waste of the red fruit oil production. The pedicel contain inulin as dietary fiber. The inulin as an innovation that is practical and stable during storage. This study aimed to investigate the physical properties of dry inulin powder, inulin granules, and tablets from red fruit pedicel extract and compare them with commercial inulin. Inulin from red fruit pedicel was extracted using the hydrodynamic cavitation and dried using a spray dryer.. Then the inulin powder was added 20% maltodextrin with a ratio of 1:10. Preparation of inulin granules with a total volume of 100 mg was made with the composition of 54% of inulin powder, 25% of avicel, 0.1% of aerosil, 1% of magnesium stearate, and 19.9% of lactose. For inulin powder, the water content was evaluated; then, for the granules, flow rate, angle of repose, and compressibility were evaluated; and for tablets, the uniformity of weight, hardness, disintegration time, and friability were observed. The result showed that the water content of and commercial inulin were 7.78% and 5.42%, respectively. The flow rate, angle of repose, and compressibility of the red fruit pedicel extract granules were 1.91 g/second, 17.74o, and 27.04%, respectively. Meanwhile, the flow rate, angle of repose, and compressibility of commercial inulin were 11.31 g/second, 19.03o, and 41.03%, respectively. The average weight of the red fruit pedicel extract tablets and commercial inulin were 97.72 g and 97.53 g, respectively. The hardness, disintegration time, and friability of red fruit pedicel extract tablet were 11.26 kg/cm3, 13 minutes 12 seconds, and 0.63%, respectively. Then hardness, disintegration time, and friability of commercial inulin were 7.5 kg/cm3, 9 minutes 2 seconds, and 0.69%, respectively.
Kansei Engineering Application for Designing Excelsa Wonosalam's Coffee Packaging Auditya Bisma; Dodyk Pranowo; Yusuf Hendrawan
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.v18i1.10804

Abstract

Visual packaging attributes such as brand name, logo, color, packaging form, writing style and graphics are used for product identification and affect the buying decision (willing-to-buy). Framework systematic development of Kansei Engineering using Artificial Neural Networks, an imitation of the human brain used to modelling the learning process of customer assessments. This research aims to analyze the development of packaging designs of Excelsa Wonosalam Coffee based on Kansei Engineering. Kansei Engineering is widely used for developing product designs oriented to the Kansei (emotion) of the customer and relating them to product attributes. Data was obtained by conducting surveys of coffee customers and literature studies. The sampling technique used purposive sampling. The packaging design attributes are graphics, color and shape. The combination of Kansei Engineering and Artificial Neural Networks generate packaging design preferences obtained from the modelling of customer assessment of available attributes. Coffee packaging design preferences involve ringin contong graphic, red color, and squircle shape. These design preferences could be a consideration for coffee entrepreneurs for packaging design innovations. This research is expected to provide added value for industry and SMEs to create more attractive designs.
Front Matter, Volume 18 No 2 (2024) Editorial Agrointek
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.v18i2.25689

Abstract

Karakterisasi dan identifikasi khamir proteolitik dari belacan depik, pasta ikan fermentasi khas Gayo Eva Murlida; Cut Nilda; Heru Prono Widayat; Murna Muzaifa
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.v18i2.20022

Abstract

Belacan depik is one of Gayo's fermented fish products, which is still rarely studied scientifically. This product is a fermented fish paste made from depik fish (Rasbora Tawarensis). Scientific studies regarding the yeast involved in the fermentation of depik fish have never been reported. This study aims to characterize and identify yeasts that have proteolytic activity. This study was designed as an exploratory laboratory study, beginning with the isolation and characterization of the yeast from belacan depik and identification molecularly. The three pure isolates Y1, Y2 and Y3 that were successfully isolated had various morphological and biochemical characteristics. Only Y2 isolate has proteolytic activity. The results of molecular recognition showed that isolate B1 was identified as Rhodotorula mucilaginosa strain IMUFRJ 52392 with 100% homology and query cover. The identification of Rhodotorula in belacan depik products indicates a certain role during fermentation. Further studies are needed regarding its role during fermentation and its potential as a biological agent in improving the quality of belacan depik.
Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate) Aji Sutrisno; Panji achmad apriyandi
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.v18i1.17036

Abstract

A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on the melting point, hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness of dark chocolate which was using a factorial group randomized design with ANOVA and continued with the Tukey HSD test. The results showed that not interaction of the level of cocoa butter replacement by glucomannan and lecithin on melting point. The cocoa butter replacement level by porang glucomannan and lecithin and their interactions affected hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness. The higher level of cocoa butter replacement levels by porang glucomannan and lecithin increased the melting point and hardness of dark chocolate. Porang glucomannan and lecithin can be used to reduce cocoa butter and can improve the physical properties of dark chocolate.
Mitigasi risiko umkm bongko melalui pendekatan house of risk (studi kasus: UMKM bongko bo’ limah Arosbaya) Siti Nuridayanti Rahman; Resti Prastika Destiarni
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.v18i3.19843

Abstract

The Bongko production process often experiences obstacles due to less competitive workforce, miscommunications between the owner and the production department, and seasonal changes. This research was conducted to identify the factors that contribute to risk occurrences and how to prioritize risk sources while analyzing risk management in Bongko Bo' Limah MSME (Micro, Small, and Medium EnteRp.rises). This research was conducted from September - December 2022 with the research object was Bongko Bo' Limah MSME. The analytical method used in this study is House of Risk (HOR) analysis. Based on the identification results in HOR phase 1 showed that there were 27 risk events and 30 risk agents then prioritized to become 11 risk agents for risk mitigation. Recommendations for risk mitigation which were conducted to resolve 11 priority risk agents are analyzed through HOR phase 2 to obtain 10 risk mitigations that have been selected from the highest to the lowest based on value Effectiveness to Difficulty of Ratio (ETDk). It is hoped that this mitigation can be considered so that it can be implemented in dealing with exsisting risks to reduce potential operational activity losses.
Analisis pengembangan produk abon ikan tuna menggunakan metode quality function deployment (QFD) Dhian Herdhiansyah; Sakinah Ambang; Muhammad Syukri; Asriani Asriani; Mariani Mariani
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.v18i2.16247

Abstract

The study's purpose was to analyze shredded tuna products' development using the Quality Function Deployment (QFD) method. Research subjects are parties involved in shredded tuna fish products' micro—business determination of the number of samples using the Bernoulli formula. as many as 60. QFD analysis stages include: (1) customer requirements analysis: (2) importance level analysis: (3) satisfaction level analysis: (4) goal value analysis (improvement targets to be achieved): (5) improvement ratio analysis: (6) sales point analysis: (7) natural weight analysis: (8) normalized raw analysis (8) technical requirements analysis: (9) technical requirements score analysis: (10) customer requirements score analysis: (11) technical correlation analysis: and (12) analysis of technical correlation scores. The study's results showed that 34 attributes of shredded tuna products were obtained from as many as 11 technical responses proposed in product development. Furthermore, from the 11 technical responses, eight technical answers were obtained that had a significant influence on the product development plan, including: (1) choosing to use easy-to-read fonts/writings; (2) information on the manufacture of packaging designs: (3) information on the nutritional value of shredded tuna fish in the manufacture of new packaging designs; (4) adding to the composition of the ingredients; (5) inspection of the composition and quality of raw materials; (6) the love tagline for Indonesian products in the new packaging design; (7) make packaging designs with new product brands; and (8) the innovation of making shredded tuna with a variety of new flavors.

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