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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 697 Documents
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Kinetika reduksi kalsium oksalat dan pengeringan umbi talas (Colocasia esculenta L.) pada perlakuan perendaman dengan larutan NaCl Sigit Uji Marzuki; Kristina Desideria Putri Yolanda; Sri Rezeki; Syahrul Khairi
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.v18i3.20208

Abstract

Calcium oxalate in taro tubers is an anti-nutrient that can cause itching and kidney stones. The challenge in taro processing was reducing the calcium oxalate levels contained therein. In this research, the effect of the NaCl solution's concentration and temperature was studied regarding the reduction of the calcium content of taro tubers in the NaCl solution and its rate of reduction kinetic and drying kinetics. Soaking was carried out in NaCl solution with a concentration of 0, 2, 4, and 6% at room temperature and 40, 50, and 60°C. Soaking with 6% NaCl solution at room temperature can reduce calcium oxalate levels from 1229 mg/100 g to 507 mg/100 g on a dry basis within 120 minutes. Meanwhile, soaking at 60°C with 6% NaCl concentration reduced the calcium oxalate content from 1229 mg/100 g on a dry basis. A kinetic model of calcium oxalate reduction was proposed by considering the diffusion, reaction, and thermal decomposition mechanism of calcium oxalate in NaCl solution. The proposed model has good accuracy with the R2 value for the calcium oxalate reduction rate constant between 0.9278 and 0.9937. At the end of drying, the taro tubers soaked in 0% NaCl solution had the smallest moisture ratio of 0.0014 and an effective diffusivity of 12.99E-09 m2/s. The Page model is the best thin layer drying model to describe the drying of taro tuber slices, with the highest R2 of 0.9999 and the lowest RMSE of 0.0034.
Pangan fungsional dari bahan pangan tradisional: tinjauan pustaka Sia Clarissa Eleora Setiawan; Arri Yuliantara; Paulus Damar Bayu Murti
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.v18i3.15464

Abstract

With the development of the times, most people often consume fast food or what is commonly referred to as junk food.  The long-term effect causes many people to experience degenerative diseases like heart disease, diabetes, hypertension, cancer, and osteoporosis.  Therefore, there is a need for solutions so that people can maintain a lifestyle to support their health. The solution is in the form of functional food derived from traditional ingredients, such as tempeh, tape, and also several types of spices.  Functional foods are food ingredients that can provide many additional benefits to the body, apart from the basic nutritional functions of these foods.  For example, such as consuming antioxidants derived from phytochemical compounds contained in some of these traditional ingredients.  Phytochemical compounds that can act as antioxidants are used to counteract free radicals that occur in the body.  These antioxidants can be obtained from tempeh, tape, and several spices.  The spices include ginger, kencur, turmeric, temulawak, galangal, and cinnamon. Processed functional food products from several spices are used as health drinks, herbs, teas, juices, syrups, and sweets. Functional food from traditional ingredients has the potential to be developed.  This is due to the sufficient production of raw materials and the community's need for functional food from these traditional ingredients.  Regulations regarding functional food from traditional ingredients are considered insufficient, even though the government has made regulations regarding foods that have special nutrition.  The aim of this study is to elaborate several traditional food ingredients and its function to help in maintaining the health in the body. As a results, this paper presents some research data that has been done previously related to some of the advantages of traditional food ingredients
Peningkatan kualitas nira sorgum manis (Sorghum bicolor L) dan potensinya sebagai substrat fermentasi asam glutama Rozalia Rozalia; Mulyorini Rahayuningsih; Mohamad Yani
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.v18i1.17183

Abstract

Sweet sorghum is the potential in Indonesia to be used as a fermentation medium for glutamic acid production. The sorghum plant resembles sugar cane which has sap in the stem. Sorghum is a plant with high sugar content and high biomass productivity. The high sugar content in sorghum sap is known from the total dissolved solids. The evaporation process on sorghum juice increases the sugar content and can inactivate microbial activity. Glutamic acid fermentation needs a substrate source derived from sugar for the growth of the producing microbes.  Therefore, this study aims to describe the sugar content in sorghum juice before and after the evaporation process so that it can be used as a substrate source for glutamic acid production. This research was carried out using the evaporation method of sorghum juice for 15 minutes at a temperature of 85 - 100 oC, so a concentrated sorghum sap was obtained. The analysis was pH, total dissolved solids (oBrix) using a refractometer, and reducing sugar content using the DNS method. The results obtained in this study indicated a significant increase in the quality and sugar content of sorghum sap with a pH of 4.81 ± 0.01 to 5.55 ± 0.03, total dissolved solids from 10.44 ± 0.09 to 34.80 ± 0.02 (oBrix), and reduced sugar content from 114.10 ± 0.45 to 271.74 ± 0.26 g/l. The sugar content allows sorghum juice to be used as raw material in industrial microbiology, especially for the production of glutamic acid.
Front Matter, Volume 18 No 3 (2024) Editorial Agrointek
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Rekomendasi implementasi keberlanjutan agroindustri serat kenaf pada jaringan rantai pasok hulu Nunung Nurhasanah; Dhia Puti Andini Wibowo; Nita Noriko; Tharra Azzahra Riyana; Syarif Hidayat; Budi Aribowo; Dody Haryadi
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.v18i2.17420

Abstract

Environmental issues are a priority in the development of the kenaf fiber industry globally, because kenaf fiber is considered an environmentally friendly vegetable fiber when used as a raw material. This is revealed from the retting process which is the main process in processing the kenaf plant into kenaf dry fiber. The purpose of this study was to determine the green productivity index on the upstream side of the kenaf fiber agro-industry network by mapping green value stream mapping. Based on the research that has been done, it can be concluded that there are 6 alternatives to clean production, 4 of which can add value to the waste and 2 of them are routine activities of the kenaf fiber agroindustry. Then the results of the GVSM Current State mapping on energy of 12,753.6 Joules, water as much as 32,810.1l, material as much as 14,340 kg, waste as much as 14,860 kg, emissions of 1,584 kg, and biodiversity as much as 4,000 kg. After the alternative production is carried out, the results of the GVSM Future State mapping are 11,159.4 Joules of energy, 32,810.1l of water, 14,340 kg of materials, 1,584 kg of emissions, and 4,000 kg of biodiversity. There was a reduction in energy in the form of human power of 1,594.2 Joules which was replaced by the use of machines. The GPI Current State value in the kenaf fiber agroindustry is 0.000759 and the GPI Future State value obtained is 0.001234. This means that the production alternatives given affect the increase in IE value and decrease in EI value from the kenaf fiber agroindustry so that the GPI Future State value produced is getting better so that the impact on the environment in the kenaf fiber agroindustry is decreasing.
Digital community readiness assessment for cocoa agroindustry in Lampung Dianawati Dianawati; Nastiti S Indrasti; Taufik Djatna; Andes Ismayana; Indah Yuliasih
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.v18i1.19105

Abstract

The Cocoa agroindustry requires future changes based on information technology that provide significant value benefits for organizations/companies (digital transformation). The experience during the pandemic required us to transform digitally. Cocoa agroindustry stakeholders such as cocoa farmers, farmer facilitators, and regulators have not been responsive to this, and the industry does not know what to do. The urgency of assessing the readiness for technology adoption in the cocoa agroindustry in Indonesia is urgently needed so that all stakeholders can feel the implementation of 4.0-based technology. What are the benefits of digital transformation to increase productivity, value creation, and social welfare in the industry?  This study aims to investigate and identify profiling of technology-based adoption, develop quantitative and qualitative models of TRI 2.0 and validate the assessment results. In this work, we take the case of agroindustry in Lampung province by involving cocoa agroindustry stakeholders. The technology readiness index 2.0 methodology provides a comprehensive framework with the result that the value of the Optimism variable is 1.05, the Innovativeness variable is 1.01, the Discomfort variable is 0.6, and the Insecurity variable is 0.75. The results of calculating the TRI 3.5 value, including the Intermediate Technology Readiness Index (Medium). The TRI value can be interpreted as Lampung cocoa agroindustry stakeholders in this case have have information and communications technology (ICT) potential and are not resistant to using new technology. Hopefully this will become a milestone for establishing a cocoa agroindustry community within the framework
Modifikasi tepung gadung (Dioscorea hispida Dennst.) dengan fermentasi ragi tape dan annealing serta aplikasinya pada pembuatan cookies Sri Wahyuni; Andi Khaeruni; Asnani Asnani; Sarinah Sarinah; Andi Dahlan; Asca Rahayu; Erlisa Salim
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.v18i3.22107

Abstract

The purpose of this study was to determine the modification of gadung flour, fermented by tape yeast and annealing on the physicochemical and organoleptic characteristics of gadung flour, the quality characteristics of gadung flour, and the taste of cookies. This study used a completely randomized design (CRD), namely modified annealing at 50°C for 16 hours (A5.16), yeast fermenting tape with a concentration of 6% for 12 hours (F6.12), and a combination of yeast tape and annealing (AK). Analysis of the viscosity, swelling power, and solubility were observed variables. The result showed that  the values of viscosity, swelling power, solubility, and HCN were 18.75 cP, 14.28 g/g, 14.13%, and 13.85 mg/kg, respectively. The nutritional value of modified annealed gadung flour, tape yeast fermentation, and sequential tape yeast and annealing combination, encompassing the moisture content of 6.22-6.70% on a dry basis, ash content of 1.80-1.99% on a dry basis, fat content of 3.15-3.82% on a dry basis, protein content of 6.32-7.20% on a dry basis, crude fiber content of 17.12-19.62% on a dry basis, glucose content of 30.54-33.84% on a dry basis, and carbohydrate content of 81.17-82.05% on a dry basis. The nutritional value of modified gadung flour cookies which includes moisture content, ash content, fat content, protein content, crude fiber content, glucose, and carbohydrate content are 7.85% wb, 1.93 ww%, 14.79 ww%, 10.49% db, 12.25% db, 39.12% db, and 69.13% db respectively. The results of the organoleptic assessment of modified gadung flour cookies included color, aroma, texture, and taste were 3.90 (liked), 4.13 (liked), 3.40 (a bit crunchy), and 3.90 (liked). Based on SNI gadung flour and cookies modified gadung flour by tape yeast fermentation and annealing have met  the SNI.
Aplikasi sakarifikasi dan fermentasi simultan dalam produksi bioetanol dari rebung bambu Griselda Happy Ramadhani; Khaswar Syamsu; Ika Amalia Kartika; Irvan Setiadi Kartawiria
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.v18i2.17294

Abstract

Bambu muda atau rebung memiliki sumber selulosa dan berpotensi untuk produksi bioetanol. Rebung juga memiliki kandungan lignin yang rendah yaitu 0,89%, sehingga memungkinkan untuk tidak dilakukan proses pre-treatment. Rebung bambu merupakan salah satu bahan yang berpotensi untuk produksi bioetanol mengingat laju produktivitas yang tinggi yaitu 8.124 kg/ha/tahun. Tujuan dari penelitian ini adalah menganalisis data produksi bioetanol dari rebung dengan teknik SSF menggunakan konsorsium mikroba Trichoderma reesei dan Saccharomyces cerevisiae. Mikroba T. reesei digunakan untuk menghasilkan enzim selulase yang menghidrolisis selulosa menjadi gula sederhana, sedangkan S. cerevisiae digunakan untuk memproduksi bioetanol dari gula yang dihasilkan sebelumnya. Sintesis bioetanol terdiri dari dua tahap utama yaitu hidrolisis dan fermentasi. Pada penelitian sebelumnya, proses hidrolisis dan fermentasi dilakukan secara terpisah menggunakan metode SHF (Separated Hydrolysis Fermentation), sedangkan pada penelitian ini dilakukan dengan menggunakan metode SSF (Simultaneous Saccharification and Fermentation) yang diharapkan menghasilkan efisiensi substrat, Yp/s, dan laju produktivitas bioetanol yang lebih tinggi dibandingkan metode SHF. Penelitian ini dilakukan menggunakan aerasi 1 vvm dan agitasi 125 rpm selama 72 jam.  Hasil penelitian menunjukkan bahwa produksi  bioetanol tertinggi di waktu 72  jam sebesar 6,94 g/L dengan laju produktivitas bioetanol  0,08 g/L/h dan  rendemen produk (Yp/s) 0,19 g bioetanol/g substrat. Hasil penelitian ini menunjukkan bahwa rebung merupakan media yang layak untuk produksi bioetanol. Rebung memiliki kandungan selulosa yang potensial sebagai substrat untuk T. reesei dan terbukti menghasilkan bioetanol yang lebih tinggi dibandingkan teknik SHF dengan bambu pada penelitian sebelumnya.
Pengaruh perlakuan pendahuluan pulse electric field (PEF) pada konvektif kinetika pengeringan dan mikrostruktur daun kelor (Moringa oleifera) Muhammad Yusuf Rachmadianto; Sukardi Sukardi; Dodyk Pranowo
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.v18i1.17250

Abstract

Moringa leaves (Moringa oleifera) are a "Superfood" food ingredient rich in protein, phenolics, amino acids, and unsaturated fatty acids that benefit human health. Consumption in fresh form is prevalent, but the last decade has been plentiful in dry preparations. Pulse Electric Field (PEF) is one of the important preliminary treatments in drying vegetables and fruits. Electroporation on Moringa leaves is applied to determine the effectiveness and efficiency of drying on the leaves. The study aimed to determine the effect of PEF treatment before drying on the kinetics of drying and the microstructure of Moringa leaves. PEF treatment is carried out at voltages of 1000V, 1500V, 2000V and without PEF as a control. The treatment during drying was observed at the level of moisture content and effective diffusivity on each of the PEF and control treatments. Experimental data were entered into seven mathematical models and evaluated through Lewis, Page, Modified Page, Logarithmic, Two-term, Wang and Singh, and Simple exponential models. The results of the evaluation of the drying model were selected as the best drying mathematical model on the Logarithmic model. The highest diffusivity effective value at PEF with a voltage of 2000V of 3.25 × 10−9 m2/s. In the microstructure changes of Moringa leaves, the preliminary PEF treatment was conducted using the scanning electron microscope (SEM) test. Moringa leaves with pretreatment PEF 2000V color analysis was lightness (L*), redness (a*), yellowness (b*), and ∆E values of 41.74±0.34a, -8.64±0.28c, 20.16±0.94a, 7.08±0.53c. The results of moringa leaves extract with pretreatment PEF 2000V were total phenols and IC50 values of 55.60±1.24d mg GAE/gram and 76.79±0.77a ppm. Implementing PEF preliminary treatment on drying is expected to accelerate the drying process and maintain a decrease in the quality of the final product of Moringa leaves.
Seaweed nori (Kappapycus alvarezi) physicochemical and organoleptic characteristics with moringa leaf fortification (Moringa oleifera LAM) Marleni Limonu; Yoyanda Bait; Adnan Engelen; Nurhayati Muhsin
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.v18i2.16764

Abstract

Nori was a product made from seaweed which contained fiber and bioactive substances even though it had low antioxidants. The solution was needed to increase antioxidants from Nori products was food diversification with the addition of Moringa leaves which contained high antioxidant activity. Identifying the physicochemical and organoleptic properties of the nori seaweed (Kappapycus alvarezi) with the fortification of Moringa (Moringa oleifera Lam) leaves was the aim of this research. The addition of Kappapycus alvarezi seaweed pulp and Moringa leaf pulp was compared in this study's single-factor randomized design (CRD) four treatments: (K0=100%:0% kontrol), (K1=90%:10%), (K2=80%:20), (K3=70%:30%). The data were evaluated using statistical analysis of variance (ANOVA), and the Duncan Multiple Range Test was used if there was a significant result (p0.05) for each treatment (DMRT). The results showed that Kappapycus alvarezi nori seaweed with fortified Moringa leaves (Moringa oleifera Lam) had an effect on physicochemical and organoleptic characteristics, and could increase the nutritional value of nori, which had an antioxidant activity value of 59.921ppm, total phenol of 252.527%, the water content of 18.030%, Fiber content of 18.637%, thickness test of 0.20 mm, tensile strength/tear strength of 0.541MPa, hydration test of 24.446%. The organoleptic values consist of color at 5.83, aroma at 4.87, taste at 5.03, and texture at 5.53. The impact of this research was to produce products that contained good bioactive substances and antioxidants.

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