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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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Sensory quality of cascara brewing with ginger extract addition Zalniati Fonna Rozali; Murna Muzaifa; Muliana Muliana; Faida Rahmi
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.v18i3.15992

Abstract

Coffee processing by-products can be used as a healthy beverage product called cascara. However, in Indonesia, consumers' preference for the taste of cascara is still unsatisfactory. This study aims to increase cascara's sensory quality with adding ginger extract. This study used a non-factorial Completely Randomized Design consisting of 4 ginger extract concentration treatments: J0 = 0%, J1 = 3%, J2 = 6% and J3 = 9%. Each treatment was repeated 3 times. The panelist acceptance was carried out for color, aroma, and taste to determine the sensory quality. Besides that, the pH value is also analyzed to determine the acidity level of the cascara brewing. The data were statistically analyzed using analysis of variance and DMRT further test at the 5% level. The results showed that adding ginger extract at various concentrations affected all panelists' acceptance of the cascara brewing drink and pH. Increasing the concentration of ginger added to increased acceptance of the color and taste of cascara brewing and the drink's pH. The highest aroma, taste, and pH values were obtained in the treatment with the highest concentration of 9% ginger. In comparison, the most favorable color was obtained in the treatment without adding ginger and adding ginger with a concentration of 9%. The results showed that adding ginger extract had a positive effect on improving the sensory quality of cascara brewing, and the addition of 9% ginger extract had the potential to develop as a functional drink.
The development of functional drinks made from telang flower (Clitoria ternatea) with lime juice addition Endah Puspitojati; Novia Aristi Rahayu; Nur Fatimah; Sumarna Sumarna
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.v18i1.14205

Abstract

Telang (Clitoria ternatea) is a medicinal flower used in food and beverages. The beverages made from this flower are commonly available in Indonesia, but their properties have not been extensively investigated. Thus, this study aimed to determine the physicochemical properties of telang flower beverages, such as pH, vitamin C, anthocyanin, and hedonic level. The study employed a complete randomized factorial design. The weight of dried flowers and volume of lime juice were used as independent variables. The De Garmo effectiveness index selected the four best physicochemical characteristics of beverages. The addition of dried flower and lime juice resulted in a significant difference in anthocyanin, vitamin C, pH, and free radical inhibition activity. Four treatment beverages with good chemical qualities were chosen to be examined hedonically. The treatment with lime juice addition resulted in a significant difference in the hedonic level of color, sweetness, and acidity (p0.05). There was, however, no significant difference in the aroma produced in the beverages (p0.05). The best formulation of the telang flower beverage was based on hedonic analysis with a combination of 4.5 g of telang flower and 5 ml of lime juice, resulting in a beverage with less sugar and fewer calories.
Variasi lama waktu fermentasi terhadap karakteristik kimia teh kombucha: meta-analisis Rina Dias Agustin; Puspo Edi Giriwono; Endang Prangdimurti
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.v18i3.19200

Abstract

One type of beverage that has functional effects and has been known for a long time is kombucha tea, a fermented drink made with tea leaves, sugar, and Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha tea tastes sourly like apple vinegar, sparkling contains polyphenol compounds, organic acids, other biomolecules, and probiotics. The fermentation time is a factor that needs to be considered in making kombucha tea. Much research has been done on kombucha tea, but the variation in duration of the fermentation process is very diserve, so a meta-analysis is needed to obtain valid and informative conclusions from a comprehensive study about the effect of fermentation time on the kombucha tea chemical characteristics. The PRISMA flowchart and the effect size of Standardized Mean Difference (SMD) in the form of Hedges'd were choosen as  a quantitative synthesis method of meta-analysis. The results showed that the fermentation process conducted for 8-14 days had a strong effect on all parameters (flavonoid, ethanol, acetic acid levels, total phenolic, total acidity, and antioxidant activity) with SMD values 0.8, p values 0.001 to 0.732, and heterogeneity values of 57,62% to 89,40%. Kombucha tea, with a fermentation time of 7 days had significantly higher antioxidant activity. The length of the fermentation process has the strongest effect on the acetic acid levels of kombucha tea.
Identifikasi komponen bioaktif dan aktivitas antibakeri rumput laut cokelat (Sargassum plagyophyllum) terhadap bakteri Staphylococcus aureus dan Escherichia coli Noor Ira Sari; Indah Azisari; Andarini Diharmi
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.v18i1.13352

Abstract

Sargassum plagyophyllum is a type of brown seaweed containing bioactive components including alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics that have potential as antibacterial. This study aims to determine the bioactive components of the S. plagyophyllum extract fraction qualitatively and the antibacterial activity of the S. plagyophyllum fraction by agar diffusion method with wells. The method used in this research is an experiment by extracting and fractionating S. plagyophyllum. Parameter analysis consisted of analysis of bioactive components (alkaloids, flavonoids, steroids/terpenoids, saponins, phenolics) qualitatively and determining antibacterial activity in the S. plagyophyllum fraction against Staphylococcus aureus and Escherichia coli. The results showed that the bioactive components in the methanol extract of S. plagyophyllum contained flavonoids, steroids/terpenoids, saponins and phenolic compounds. The bioactive components in the ethyl acetate fraction contained alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics. The n-hexane and butanol fractions contained steroids/terpenoids, and saponins. The extract fraction of S. plagyophyllum could inhibit the growth of antibacterial activity against S. aureus and E. coli bacteria. The ethyl acetate fraction was the best fraction inhibiting bacterial activity with the highest zone of inhibition compared to other fractions (n-Hexane and buthanol), namely 12.95 ± 0.64 mm for S. aureus bacteria and 10 ± 0.14 mm for E. coli bacteria.
Biodegradable pot from oil palm fronds waste: production process, physical properties, and biodegradability study Jaka Darma Jaya; Abdul Majid; Nuryati Nuryati; Yuliana Ningsih
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.v18i3.22635

Abstract

This research investigated the potential use of oil palm frond waste as a new raw material for developing biodegradable pots (biopot), which could substitute planting containers made from petroleum-based materials such as pots or plastic polybags. This study was aimed, in particular, at examining the physical characteristics and biodegradability of biopot products. This objective was essential for ensuring that the functionality, characteristics, and biodegradability of biopots were technically acceptable for their agricultural application. Production of biopot was done by cold pressing method, which started by mixing the frond fibers as reinforcement with tapioca as a matrix and molding it using the cold pressing method. Furthermore, testing of physical characteristics includes density, moisture content, water absorption, and biodegradability in soil media. The research shows that the biopot from oil palm fronds has a density of 0.27-0.44 g / cm3, moisture content of 1.28-4.71%, and water absorption of 179.88-285.74%. The degradability of biodegradable pots ranged from 11.07-34.22%. Based on the above characteristics, the biodegradable pot from oil palm fronds has the potential to be used for planting containers. Biopot from oil palm fronds was interesting to develop since it performed suitable characteristics, compared to the Indonesian National Standard (SNI) of the similar composites product and the characteristics of biodegradable pot from other previous reliable research
Pemodelan kondisi hidrodistilasi minyak atsiri jahe merah (Zingiber officinale var. Roscoe) dengan menggunakan Response Surface Methodology Annissa Ramadhanti; Sarifah Nurjanah; Asri Widyasanti; Nurul Ainina
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.v18i2.18904

Abstract

Red ginger contains volatile components that are essential oils. Essential oils can be obtained through the distillation method. Hydrodistillation is a method of distillation that involves providing direct contact between the materials and water at a high temperature, which is influenced by several factors, including time and the solvent feed ratio (SF ratio). This study aimed to determine the best conditions for high yields and essential oil quality using SNI No. 06-1312-1998 as a reference. The research method used was experimental research, and optimization was carried out using Response Surface Methodology (RSM) with CCD design. The treatments for distillation were time (2 hours, 4 hours, and 6 hours) and solvent feed (SF) ratio (8:1, 10:1, and 12:1). The parameters observed were yield, residual solvent content, specific gravity, refractive index, and acid number. The results showed that the time and SF ratio variables had no significant effect on the yield but had a significant effect on the residual solvent content. The optimization process resulted in a time of 6 hours and a solvent volume of 720 ml (ratio 1:12), yielding 0.14 with a residual solvent content of 3,557%. The characteristics of the essential oils produced were 0.8794 for the specific gravity, 1.473 for the refractive index, and 2.13  for the acid number. Red ginger essential oil met the requirements of SNI ginger oil on the parameters of specific gravity and refractive index.
Karakteristik minuman fermentasi bubuk dengan kultur starter Lactobacillus achidopillus dengan penambahan tepung umbi porang Hasna Rahma Aulia; Lulu Eki Daysita; Molina Indah Pradiva; Dewi Nandyawati; Amanda Dwi Gebrina; Fatim Illaningtyas; Wike Zahra Mustafawi
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.v18i3.20294

Abstract

Porang tuber is a local Indonesian commodity whose utilization is still low for becoming food or beverage products. Porang tuber contains high glucomannan, so probiotic bacteria can utilize it. Therefore, it has the potential to be a prebiotic agent. This study aims to determine the characteristics of fermented beverages with Lactobacillus acidophilus culture with variations in the concentration of porang tuber flour application. The study utilized a Completely Randomized Design (CRD) with a single treatment factor, specially the concentration of added porang tuber flour. Physicochemical analysis was carried out using SPSS Version 16.0 with significance level 5%. Based on statistical test, the addition of porang tuber flour significantly influenced the viscosity and pH of the fermented beverage. The best treatment was the fermented drink formula with the addition of porang tuber flour by 0.4%, which had a pH of 4.85 ± 0.03, viscosity of 20 ± 2.18 mpas, and cell viability of lactic acid bacteria before drying at 8.71 log cfu/ml and after drying at 6.64 log cfu/ml, respectively. The reformulation of dry powder fermented beverage with adding 0,4% porang tuber flour at 50% was the most preferred in the organoleptic test.
Produksi etanol pada media pyg dengan variasi suhu dan perbandingan media fermentasi menggunakan isolat IS258 Jamas Prameshwari; I Made Mahaputra Wijaya; Ida Bagus Wayan Gunam
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.v18i2.17641

Abstract

Bioethanol is produced by the fermentation of glucose (sugar) from natural sources using microorganisms. Prior isolate IS258 was distinguished as a potential yeast to produce bioethanol. This study aimed to determine the optimum fermentation temperature and compare fermentation media using IS258 isolate as a starter to produce ethanol optimally. This study conducted four fermentation temperature treatments (24, 26, 28, and 30 °C) and compared two fermentation media, namely, PYG (Peptone Yeast Glucose) media used in the lab for probed, and coconut sap in traditional fermentation. There are diverse stages that were conducted in this research, namely cell rejuvenation, propagation of the IS258 isolate, fermentation, distillation, and calculation of tested variables. The optimum temperature of fermentation acquires at 28 °C with a difference of total dissolved solids 12,4 ⸰brix, which attains 104,13 ml of accumulated ethanol. During the comparison test of fermentation media, the optimum PYG media produced the highest total ethanol, which was 105,46 ml. The difference in the total yield of ethanol is affected by the differences in the nutrients of carbon (C) and nitrogen (N) elements contained between the media, which was lacking in coconut sap
Formulasi sucrose-free hard candy dengan suplementasi oleoresin ekstrak cabe jamu (Piper retrofractum Vahl. Supriyanto Supriyanto; Mojiono Mojiono
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20566

Abstract

Hard candy is one of the processed products loved by all groups from children to older people. However, hard candy containing sucrose constituent ingredients can trigger the onset of various diseases, including dental caries. The formulation of free sucrose hard candy with herbal pepper is expected to solve this problem. This study aimed to determine the characteristics of sucrose-free hard candy products from herbal pepper oleoresins. This research began with oleoresin extraction of herbal pepper using the UAE (Ultrasound-Assisted Extraction) method as a source of antioxidants and antibacterials. Oleoresin chili herbal medicine is further used to manufacture free sucrose hard candy formula. The research design used in this study used non-factorial RAL with formula variation treatment to manufacture free sucrose hard candy. The main parameters observed in this study were antioxidant activity and inhibitory power against mutant Streptococcus bacteria. The results showed that the higher oleoresin of herbal pepper can increase the content of antioxidants and antibacterial-free Sucrose Hard Candy. Using xylitol and herbal pepper extract can increase the inhibitory power of mutant Streptococcus bacteria in free sucrose hard candy.
Pemodelan matematika pengeringan apel serut dengan perlakuan blansing dan non blansing berbasis energi surya Siti Asmaniyah Mardiyani; Dwi Susilowati Susilowati; Efendi S Wirateruna
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.22269

Abstract

A drying technique utilizing solar energy on shredded apples as raw material for apple infusion has a reduced emission risk while also producing high-quality drying products.This study aimed to determine the optimum semi-theoretical mathematical model for drying shredded apples after blanching and non-blanching treatments utilizing three simple mathematical models: Newton, Henderson, Pabis, and Page. The results showed that blanched shredded apples dried using the Convective Solar Drying (CSD) method had the highest rate of decrease in the moisture ratio compared to those dried in the open sun drying (OSD). The three semi-theoretical models examined can be used to forecast the rate of decline in the water content ratio of dry shaved apples in all treatment combinations, as demonstrated by a value of R2 more than 0.9. Based on a comparison of the validity of each semi-theoretical model utilized, Page's model is the best model for characterizing the drying kinetics of shredded apples for both blanching CSD, non-blanching CSD, blanching OSD, and non-blanching OSD drying. The information acquired will be important in selecting an appropriate apple pretreatment handle and drying model for shredded apples.

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