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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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Pengaruh penambahan bubur rumput laut merah (Eucheuma spinosum) terhadap mutu karakteristik masker peel off Dahlia Dahlia; Desmelati Desmelati; Maya Puspita
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.v18i1.17351

Abstract

The aims of this study was to analyze the effect of adding red seaweed (Eucheuma spinosum) porridge to the quality characteristics of gel peel off masks. The main materials used in this study were E. Spinosum and other basic subtances of peel off mask. Research was an experimental study that using a non-factorial completely randomized design method with four levels of treatments, namely with F0 treatment (without adding the seaweed porridge), F1 (by adding 10 % of seaweed porridge), F2 (by adding 15 % of seaweed porridge), F3 (by adding 20 % of seaweed porridge). From the research results, it was found that the addition of red seaweed (Eucheuma spinosum) porridge had a significant effect on the characteristics, organoleptic quality and antioxidant content of peel off masks. F3was the best treatment which had an antioxidant content of 66 ppm. In the organoleptic assessment, the peel off mask with F3 treatment was preferred because it had a distinctive appearance and aroma from red seaweed (Eucheuma spinosum).
Studi perbandingan metode oksidasi enzimatis terhadap aktivitas antioksidan ekstrak air teh kratom (Mitragyna speciosa Korth.) Brigita Ratna Harsanti; Sulvi Purwayantie; Dzul Fadly
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.v18i2.15165

Abstract

One of the kratom (Mitragyna speciosa Korth.) products in Kapuas Hulu is fermented kratom tea powder, produced by the enzymatic oxidation process, which is very different from the processing of black tea. Until now, there has been no research on the manufacture of fermented kratom tea powder using the black tea enzymatic oxidation method. This study aimed to determine the differences between the enzymatic oxidation method to the antioxidant activity of water extract kratom tea. The technique used in this study was a comparative method to compare the data obtained from water extract kratom tea. The treatments compared were the manufacture of fermented kratom tea powder with the enzymatic oxidation method of the Kapuas Hulu community and the enzymatic oxidation method of black tea. The parameters tested in this study consisted of phenol content, flavonoid content, alkaloid content, and antioxidant activity. The study showed that the phenol and alkaloid contents were higher in product of black tea methods (199.22 mg GAE/g and 44.73%) than Kapuas Hulu traditional methods (50.45 mg GAE/g and 40.68%). Flavonoid content was higher in Kapuas Hulu traditional methods (169.32 mg QE/g) than black tea methods (48.77 mg QE/g). The difference was found in the antioxidant activity of the water extract kratom tea produced by two different enzymatic oxidation methods. The enzymatic oxidation of the black tea method was found to higher antioxidant activity of water extract kratom tea.
PENINGKATAN CITA RASA KOPI ROBUSTA TERDEKAFEINASI MELALUI FERMENTASI ULANG MENGGUNAKAN MUCILAGE TIRUAN Februadi Bastian; Heppy Love Rida Sinaga; Adiansyah Syarifuddin; Amiruddin Hambali
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.v18i3.18556

Abstract

Some consumers prefer coffee's flavor but not caffeine's adverse effects. Therefore, a decaffeination method is used to reduce the amount of caffeine in coffee. However, decaffeination can decrease the flavor of the coffee. Accordingly, this study aimed to examine the influence of re-fermentation utilizing imitative mucilage from sweet potato and passion fruit pulp on the taste of decaffeinated coffee. The study's Robusta coffee green bean samples were treated: non- decaffeination and re-fermentation; non-decaffeination and re-fermententation; decaffeination and fermentation; and fermentation and decaffeination. Each sample was roasted and evaluated for flavor using the cupping test, and tests to green beans were also conducted for total acid, total dissolved solids, pH, phenolic, and volatile compounds. The results of this study indicate that decaffeination can reduce the taste of robusta coffee, as seen from the decreased cupping test results. However, decaffeinated coffee beans re-fermented with imitative mucilage exhibited increased cupping test values, total phenols, and volatile compounds. The decaffeination and further fermentation treatments decreased the total acid and dissolved solids. In contrast, the re-fermentation treatment impacted the increase in pH, total phenolic, and volatile compounds
Pengaruh kaldu jamur terhadap nilai pH, protein dan organoleptik kecap manis nira kelapa Muhammad Rizky Ramanda; Novi Okta Saputri; Amalia Wahyuningtyas
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.v18i1.16765

Abstract

Indonesia is one of the largest coconut producer countries in the world. The development of coconut products and their derivatives must be carried out to increase the selling value of processed coconut. One of its uses is to process the sap into soy sauce. Soy sauce is a fermented processed food that is generally made from black soybeans, but in this study, soy sauce will be made using coconut sap. Coconut sap soy sauce is made following with SNI 3543.1:2013. The treatments in this study were ISP (Isolate Soy Protein) with concentration of 1%, a concentration of 2%, and a concentration of 3%, and mushroom broth with concentration of 1%, a concentration of 2%, and a concentration of 3%. The analytical procedures performed were pH test, brix degree test, protein test, viscosity test, hedonic test, and duo-trio test. The test data were analyzed using ANOVA (Analysis of Variance) if there was a significant difference, further tests would be carried out using Duncan's Multiple Range Test (DMRT) with a significance level of 5%.
Efek kondisi pH asam dan basa terhadap sifat mekanis film berbasis whey-konnyaku Fahrullah Fahrullah; Azhary Noersidiq; Hasma Hasma; Vebera Maslami
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.v18i3.17729

Abstract

Edible film has considerable potential as a food coating material for enhancing freshness, safety, and storage of different food products. Its advantages make it a suitable replacement for synthetic plastic packaging and a possible alternative for biodegradable materials. The research aims to observe the effect of acidic and alkaline pH on the mechanical properties of the whey-konjac film. The mechanical properties of the whey-konjac film were investigated using an experimental method. The research was conducted in a acompletely randomized design with three treatments, The treatment used different pH (P1: Control; P2: acidic condition/pH4 and P3: alkaline condition/pH 10). The values of thickness and water vapor transmission rate did not give a significant value (P0,05), value of elongation and tensile strength gave a significant value (P0,05). The mechanical properties of whey-konjac film showed that thickness was at 0,0343-0,0357 mm; the elongation was at 47,88-62,68%; the tensile strength was at 6,86-11,16 N; the water vapor transmission rate was at 6,99-7,47 g/mm-2.day-1. Films in acidic conditions can improve an excellent  cross-sectional structure of the film (flat surface and homogeneous), and films in alkaline conditions can improve thickness, elongation, and reasonable water vapor transmission rates.
Effect of ragi tape fermentation on physicochemical properties, phenolic compounds, and antioxidant capacity of turmeric spent Dewi Cakrawati; Yatti Sugiarti; Sri Handayani
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.v18i1.17604

Abstract

Turmeric spent availability is high due to the increasing production of turmeric herb drinks. However, turmeric spent utilization is low, although it still contains phenolic compounds and antioxidant capacity. This study aims to investigate the effect of fermentation on the physicochemical characteristics of turmeric spent. Ragi tape is used as a starter since it contains various microorganisms. The community of microorganisms in the ragi could inhibit the growth of unwanted microorganisms, thus preventing contamination. Physicochemical characteristics, namely water-holding capacity, swelling capacity, oil-holding capacity, glucose content, crude fiber content, total phenol content, and antioxidant capacity, were observed from non-fermented and fermented turmeric spent. The results show that the duration of fermentation does not affect the physicochemical properties, total phenolic content, antioxidant capacity, and reducing sugars content. Ragi tape contains low concentrations of A. oryzae. Moreover, ragi tape is a consortium of microorganisms consisting of fungi, yeast, and lactic acid bacteria, so further study is needed to investigate the interaction between microorganisms and metabolite production
Penerapan jaringan syaraf tiruan untuk menentukan elemen desain kemasan Numany rempeyek berbasis kansei engineering Novi Purnama Sari; Vita Anggraini Akkili; Muryeti Muryeti
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.v18i3.21790

Abstract

In developing packaging, MSME Numany Rempeyek must find out what kind of packaging consumers want. Based on the survey results, 96.8% of respondents stated that the packaging used was not appropriate, as if the packaging was a bit difficult to distribute because the product was easily destroyed, and the packaging was not good in terms of features. and design. This research aims to identify design elements for peanut brittle products based on the concepts obtained. Kansei Engineering is used in packaging development because it can describe consumer desires through their emotions so that it can be customized. The K-Means and Artificial Neural Network methods are used to support the application of Kansei Engineering. The process of determining the concept uses K-Means while the Artificial Neural Network method is used to identify design elements. The research results show two concept clusters, namely "Modern" and "Practical". Meanwhile, the results of the "Modern" concept design elements consist of multilayers (X1.2), center seal (X2.7), sealer (X3.1), modern (X4.1), window only or others (X5.2), illustration (X6.2), black only or combination (X7.2). On the other hand, the "Practical" concept obtains design elements in the form of plastic (X1.1), gusset (X2.4), zip-lock (X3.4), natural (X4.6), tear notch only or others (X5. 3 ), photo (X6.1), brown only or combination (X7.3). This research can produce new packaging designs that are obtained quantitatively to minimize uncertainty and subjectivity in the packaging design process. Kansei Engineering has proven effective in designing packaging based on consumer preferences.
Effect of chitosan-tripolyphosphate to suppress anthracnose (Colletotrichum spp.) in post-harvest chili Yadi Suryadi; Dwi Ningsih Susilowati; Jajang Kosasih; Titi Tentrem; I Made Samudra
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.v18i2.14368

Abstract

Anthracnose disease (Colletotrichum spp.) in chili can lead to low fruit quantity and quality from planting to the postharvest stage. The environmentally friendly management using chitosan (CS) is expected to suppress anthracnose disease and increase the shelf-life of chili. This study aimed to determine the effect of the chitosan-tripolyphosphate (CS-TPP) to suppress anthracnose on chili during postharvest storage through in-vitro and in-vivo assays. In the in-vitro assay, CS-TPP solution with a ratio of [5:2] and [3:1] was applied into a warm Potato Dextrose Agar (PDA) medium. It was grown by Colletotrichum pathogen, while on in vivo assay, CS-TPP was applied to chili fruit before being inoculated by the pathogen. A control treatment was prepared without CS-TPP application. Results revealed that the CS-TPP ratios affected the growth of Colletotrichum spp. at the in-vitro assay. The CS-TPP [5:2] ratio was more effective than CS-TPP [3:1] in reducing the growth of Colletotrichum spp. with the fungal inhibition of 62,65% and 55,56%, respectively, compared to the control treatment. Moreover, it also showed anthracnose disease suppression on chili fruit of 51%, and 29%, respectively, compared to control treatment at in-vivo assay. This study showed the potential use of CS-TPP as a coating application for anthracnose disease management on storage chili, however further study such as viability and longevity of formula need to be done.
Pengaruh faktor-faktor resiliensi terhadap kesiapan transformasi digital di UKM Faizatul Amalia; Ardaneswari Dyah Pitaloka Citraresmi; Andan Linggar Rucitra; Siti Asmaul Mustaniroh; Widhistya Kartikaningrum
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.v18i1.17527

Abstract

SMEs face the problem of readiness and resilience in implementing digital transformation as part of the industrial revolution. Therefore, a process is needed to identify resilience factors that can increase the readiness of SMEs toward Industry 4.0. The industrial revolution 4.0 that emerged in recent years requires businesses and society to be ready to implement digital transformation. This study aims to identify the effects of resilience factors in the form of people, processes, and technology that influence the adoption of digital transformation in SMEs. The research object is SMEs in various sectors with a literature study approach to develop a conceptual framework and data collection using a questionnaire. Construct testing and data analysis used statistical methods from confirmatory factor analysis, while the data testing process used the Partial Least Square (PLS) method. The results of the study show that the resilient people (RPe) factor has a weak influence on international orientation (IO) but has a strong direct influence on digital transformation readiness (DT). The resilient process (RPo) and resilient technology (RTe) factors weakly influence DT but are significant on IO. Meanwhile, the IO factor has a strong influence on DT. As a mediator, IO has a weak role in mediating Rpe and DT but significantly mediates RPo, and RTe against DT. The results also show that an independent attribute of 65.9% influences DT, while IO has an independent attribute effect of 41%. The findings guide SMEs to pay attention to aspects of resilience in the work system and have a global orientation in business development plans to be more ready to adopt digital transformation.
Manajemen risiko rantai pasok kopi robusta (Green bean) organik desa Pasrujambe Kabupaten Lumajang Annisa Choirun; Imam Santoso; Retno Astuti
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.v18i2.17392

Abstract

Organic coffee robusta is a leading commodity produced by farmers because it has a significant enough demand. Organic coffee robusta is sold as green beans or processed coffee roasted and ready to brew. Supply chain management is essential considering that agricultural commodities have perishable, seasonal, wide variety, and bulky limitations, thereby increasing the risk of supply chain activities. Complexity in the supply chain creates various risks that must be minimized and mitigated. This study aims to analyze the supply chain risk of organic robusta coffee and determine the risk mitigation strategy of the organic robusta coffee supply chain with a fuzzy approach. Identification and mitigation of upstream to downstream risks are needed to achieve the objectives of the organic coffee supply chain in Pasrujambe District, Lumajang Regency. Supply chain risk identification is carried out using the Fuzzy Failure Mode and Effect Analysis (FFMEA) method and determining risk mitigation strategies using the Fuzzy Analytic Hierarchy Process (FAHP) method. Both methods use expert respondents consisting of 3 farmers, 3 large collectors, and 3 experts in roastery. The results of the identification of the highest supply chain risk at the farmer level are the risk of non-uniform coffee fruit size (5.74), at the large collector level is price fluctuation (4.79), and at the roastery, the level the failure to regulate roasting temperature and time with an fuzzy risk priority number (FRPN) value of 5,26. Therefore, to minimize and mitigate these priority risks at the farmer level, increasing knowledge about organic coffee cultivation is necessary. At the large collector level, it is necessary to build institutional internalization stability, and at the roastery level, to improve the quality of the roastmaster.

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