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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 697 Documents
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Front Matter, Volume 18 No 4 (2024) Editorial Agrointek
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Pengaruh konsentrasi karagenan di dalam pembuatan nori daun binahong (Anredera cordifolia) Karina Bianca Lewerissa; Sarlina Palimbong; Melinia Anggraini
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.v18i4.20109

Abstract

Nori is a sheet-shaped snack generally made from Porpyra red seaweed, which is not found in Indonesia. Meanwhile; the binahong plants (Anredera codifolia) are spread through out Indonesia. Binahong leaves are consumed without further processing. Binahong leaves are potential functional food, as they are rich in nutrient. They are high in vitamin A, and vitamin C. They also contain some protein, and fat.  However, binahong leaves have bitter taste and unfavored flavor. In this study, binahong leaves were processed into nori with various concentrations of carrageenan. The concentrations of added carrageenan were 1, 2, and 3 %.  The psychochemical properties of the resulting products were tested by proximate analysis and sensory tests. The result showed that the addition of carrageenan had no significant effect on water, protein, fat, and carbohydrate contents. However, it had significant difference on ash content.  Sensory testing showed that there was no significant difference between treatments in terms of appearance, taste, aroma, texture, and overall assessment.
Pemodelan kinetika pengeringan buah amla (Indian gooseberry) Auliyaa Raaf; Farid Mulana; Yanna Syamsuddin; Nanda Suriaini; Muhammad Dani Supardan
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.v18i4.19802

Abstract

Amla fruit is not consumed directly because it has a sour and astringent taste, so it is widely used in various forms of dried and processed products for ease of use. Therefore, post-harvest handling of amla fruit as well as drying process is necessary. This study investigates the effect of drying method and sample thickness on the drying kinetics of amla fruit. In this study, amla was dried by sun drying and oven drying (at 40, 60 and 60°C) and sample sizes (1×0,5×0,5) cm and (1×1×0,5) cm. The results showed that the drying method and thickness of the sample affected the drying time. The shortest drying time was obtained from oven-dried samples at a drying air temperature of 60℃ and samples with smaller sizes (slice I). The semi-theoretical and empirical models were evaluated in amla fruit's drying kinetics. The fit of the model with the experimental data is determined using the coefficient determination (R2). Model Midili et al. give the best match with the highest R2 value. The effective moisture diffusivity at various drying conditions ranged from 5.747 × 10-10 to 1.242 × 10-9 m2/s for slice I and 4.522 × 10-10 to 9.213 × 10-10 m2/s for slice II. The effective moisture diffusivity is correlated with temperature using the Arrhenius equation. The activation energy needed to remove moisture from the amla fruit matrix was 20.230 kJ/mol for slice I and 22.006 kJ/mol for slice II. This kinetic study is useful for predicting the drying process yield and designing the dryer.
Formulasi ekstrak fraksi etanol kulit biji kakao (Theobroma cacao L.) sebagai antioksidan alami pada sabun padat Selly Harnesa Putri; Resha Nurvabilla; Asri Widyasanti
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.v18i4.20433

Abstract

A cocoa bean shell is a waste from cocoa bean processing that contains active compounds such as flavonoids, polyphenols, saponins, and tannins, where these compounds are antioxidant compounds that can be utilized as natural antioxidants in soap. This study aimed to determine the formulation by adding cocoa bean shell extract that produces solid soap with the highest antioxidant activity according to SNI 3532:2021. The Complete Randomized Design (CRD) method was used in this study with concentration treatments, which were F0 = 0% (w/v), F1 = 1% (w/v), F2 = 2% (w/v), F3 = 3% (w/v), F4 = 4% (w/v), F5 = 5% (w/v), and F6 = 6% (w/v), on moisture content, acidity (pH), organoleptic, irritation, and antioxidant activity of solid soap. The results showed that cocoa bean shell extract had an IC50 value of 68.12 ppm. The moisture content value of solid soap was in the range of 14.21-23.11%, pH 8.88-9.05, antioxidant activity of 43.33-61.46%, and non-irritating. Thus, the solid soap formulation with the highest antioxidant activity and according to SNI 3532:2021 was solid soap with the addition of 5% extract (F5).
Sensory and chemical characteristics of nori from Indonesian seaweed added with breadfruit leaf extract and grass jelly Ratna Sari Listyaningrum; Iip Syarip Hidayatulloh
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.v18i4.18300

Abstract

Nori is an authentic Japanese food made from Porphyra seaweed. However, Porphyra is difficult to cultivate in Indonesia because it generally grows in subtropical areas. The demand for nori continues to increase with the development of Japanese, Korean, and Chinese fast-food restaurants in Indonesia. Therefore, it is necessary to make nori using seaweed easily cultivated in Indonesia, namely Eucheuma cottonii and Ulva lactuca. This research aimed to study the sensory and chemical characteristics of nori from Indonesian seaweed added with breadfruit leaf extract and grass jelly. Dried Eucheuma cottonii was obtained from LIPI Oceanography, while dried Ulva lactuca was obtained from waters in Sidoarjo. Dried breadfruit leaf used in this study were obtained from processing fresh breadfruit leaf from the yards of residents of the Babakan Penghulu Village, Cinambo District. Green grass jelly leaf were obtained from Andir. Three nori formulas were made, namely the addition of breadfruit leaf extract (200 ml), a combination of breadfruit leaf and grass jelly (100:100 ml), and the addition of grass jelly (200 ml). The sensory test is carried out using the hedonic test method with 30 untrained panelists. Panellists were asked for their responses regarding color, taste, texture, aroma, and total acceptance on a scale of 1-5, from very dislike to very like. Chemical testing includes water, ash, protein, fat, crude fiber, and antioxidant activity. The results show that the best formula is the one with the addition of breadfruit leaf extract, which gave an overall acceptance score of 3.37, water content of 5.26%, ash content of 2.41 %, fat content of 2.06%, protein content of 22.24%, starch content of 59.97%, and crude fiber of 6.65%, and antioxidant activity of 702.75 ppm. Nori using local Indonesian seaweed with the addition of breadfruit leaf extract can be an alternative to commercial nori.
OPTIMASI JUMLAH EGG REPLACER DAN PENGARUHNYA TERHADAP KARAKTERISTIK EGG-FREE MAYONNAISE PROBIOTIK Novia Hidayati Inasa; Faradhilla Dewi Rosanti; Rafli Zulfa Kamil; Antonius Hintono
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.v18i4.19117

Abstract

Mayonnaise is an oil in water (O/W) semi-solid emulsion that is widely used in the food industry as salad dressing, sauce, and condiment. The use of eggs in the production of mayonnaise was considered health concerns for some people. This study aimed to determine the effect of egg replacer on the physical, chemical, microbiological and organoleptic properties of egg-free probiotic mayonnaise. This study used one-factor Completely Randomized Design (CRD) with variation treatment of egg replacer were 0% (P0), 5% (P1), 10% (P2), 15% (P3) and, 20% (P4). Variables observed included: pH value, amount of lactic acid bacteria, viscosity, stability, droplet size, moisture content, fat content, and organoleptic. The parametric data obtained were analyzed using Analysis of Variance (ANOVA), non-parametric data were analyzed using Kruskall Wallis test, and the droplet size were described descriptively qualitatively. The result of the study showed that the optimal amount of egg replacer was at concentration of 10% (P2) that showed 2,88 on pH value; 7,39 log of Lactic Acid Bacteria, 17.775 cP on viscosity, 89,88% on stability, 32,64% moisture contents, 53,56% fat content, small and uniform droplet size, slightly yellow color, slightly sweet taste, creamy texture, and slightly soy flavor. The amount of egg replacer had a significant effect (p0,05) to increased pH value, total LAB, viscosity, stability, moisture content and decreased the droplet size, fat content, and organoleptic of the egg-free probiotic mayonnaise.
Karakteristik saus cabai dengan penambahan tepung ubi kayu fermentasi Fitrah Adelina; Teti Estiasih; Y Erning Indrastuti; Masitah Masitah; Essa Annisa Syadiah; Sudarmin Sudarmin; Reskiati Wiradhika Anwar
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.v18i4.16369

Abstract

An important characteristic that influences consumers in choosing sauces is texture. Therefore, fermented cassava flour adds to the chili sauce formula. The selection based on the viscosity of cassava flour increased during the fermentation process. Cassava is also a popular local food-producing starch, easily available at low prices. The study intended to describe chili sauce's physical and chemical properties and obtain the best formula for chili sauce. The experiment turned into a completely randomized design with three replications. The first stage carried out the characterization of fermented cassava flour. In the second stage, chili sauce was formulated, with the factor being the addition of fermented cassava flour concentration (0, 1, 2, 3, and 4%). The chili sauce produced is then characterized by its physical and chemical qualities. The results confirmed that the greatest chili sauce was acquired by adding fermented cassava flour by 4%. The sauce produced a water content of 76,77%, ash of 5,07%, the crude fiber of 0,48%, pH value of 4,59%, total dissolved solids of 21,20 Brix, and brightness value (L*) 33,30, 28,47 redness value (a+), 27,97 yellowish value (b+) and 19,233 cP viscosity. Fermented cassava flour is considerably potential to be used for thickener in chili sauce formulas. This study actualizes diversification of chili and cassava processed-product.
Perancangan model kemasan distribusi minuman kopi cup menggunakan kansei engineering (studi kasus kopi ruang normal) Novi Purnama Sari; Iffat Halimatus Sa’diyah; Muryeti Muryeti
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.v18i4.19930

Abstract

Ruang Normal Coffee UMKM implements online buying and selling in marketing their products, but these UMKM do not yet have distribution packaging to protect the product during delivery. Based on the field survey, the distribution problems were the coffee cup packaging being dented, leaking, difficult to carry, and unattractive. The distribution packaging is currently considered not following consumer preferences because it is only in the form of clear plastic. This study aims to design packaging for distributing MSME coffee drinks in the Normal Room according to consumer preferences. The method used is Kansei Engineering (KE). KE implementation is supported by decision-making methods in determining packaging design concepts and packaging design elements. The term frequency-inverse document frequency (TFIDF) and principal component analysis (PCA) methods determine the design concept. In contrast, the Rough Set method determines the design elements. Sampling of respondents using purposive sampling with a minimum number of 30 respondents. The results of this study were that there were 21-word pairs based on TFIDF extraction and 40 packaging samples. The design concept was obtained through PCA analysis of the two main components that have a variance value of 1, namely PC-1 produces the concept of "challenging-modern" and PC-2 produces the concept of "old-fashioned-practical." The combination of design elements from rough set analysis for the “challenging-modern” concept is cardboard/corrugated material, blunt end handles, folding cartons, tray/box type without additional features, sans-serif fonts, and illustrations. Meanwhile, the "old fashioned-practical" concept consists of kraft materials, round handles, sleeve shapes, inner stands or trays/boxes, pop-up designs, classic concepts, monochrome, and illustrations. The final step is implementing the design elements into the 3D packaging mockup model. This research has an impact on the development of science and technology in the packaging design process by considering consumer feelings using quantitative methods that are more objective
Penambahan bagian buah jeruk siam dan sukrosa pada pembuatan minuman isotonik air kelapa Nisrina Hasna Nabila; Maherawati Maherawati; Suko Priyono
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.v18i4.18928

Abstract

Isotonic drinks are one of the carbonated or non-carbonated soft drink products to improve fitness. Isotonic drinks can be made from natural ingredients such as coconut water. Isotonic drinks can also be added with fruit parts, namely orange pulp juice and orange peel juice. Additional ingredients added in isotonic drinks are sucrose, citric acid, NaCl, and sodium benzoate. Sucrose is added to meet the standards for sucrose content and to enhance the sweet taste. Citrus slices are added for flavor and nutrition. The purpose of this study was to determine the best formulation of isotonic coconut water drink with variations of citrus and sucrose parts. This study used a single factor Randomized Block Design (RBD), namely the addition of sucrose and slices of citrus fruits, with 3 replications. Parameters observed were pH, sodium, potassium, total dissolved solids, antioxidant activity, organoleptic and microbial counts. The data obtained were analyzed using ANOVA (5%), followed by DMRT (5%). The best treatment was tested using the effectiveness index test. The results showed that the addition of sucrose and citrus fruit parts had an effect on total soluble solids, antioxidant activity, taste and overall preference in organoleptic tests. The isotonic drink of coconut water meets SNI for pH, sodium and total dissolved solids. The results of the effectiveness index test showed that the isotonic drink of orange coconut water with the addition of 6% sucrose and fruit peel was the best isotonic drink
Characterization charcoal and activated carbon from starry triggerfish (Abalistes stellaris) bone activated using zinc chloride to reduce Cr6+ Lia Handayani; Nurhayati Nurhayati; Faisal Syahputra; Azwar thaib; Yayuk Astuti; Adi Darmawan; Ainal Mardhiah
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.v18i4.18336

Abstract

Starry triggerfish bone is the leftovers of fish products, and the utilization as carbon active is still minimal. Fish bones are organic waste containing carbon; therefore, they could be utilized as adsorbents (charcoal and activated carbon). This study aims to determine the characteristics of charcoal and activated carbon produced from starry triggerfish bone. The study about making charcoal and carbon active from starry triggerfish bone waste has been conducted using combined physics and chemical activation. physics activation is conducted at temperatures of 500°C, 600°C, 700°C, 800°C (CFB-500; CFB-600, CFB-700 and CFB-800), then the chemical activation using ZnCl2 15% (AC-500, AC-600, AC-700 and AC-800). Finding charcoal and carbon active characteristics such as surface area, analysis composition chemistry and morphology using BET-Ads, X-ray diffraction (XRF), and scanning electron microscopy (SEM). Based on chemical composition, CFB-600 has a better proportion of impurities than other CFBs and ACs. The activated CFB-500 with an activator (AC-500) experienced a significant increase of surface. It was better compared to others that reached 73.07 m2/g, while in the other treatments, the increase of surface area from CFB to AC ≤40 m2/g. Thus, it can be concluded the increase in temperature is not directly proportional to the increase in surface area. The temperature of 500oC is the optimal temperature obtained in this study and has a significant increase in surface area and absorption efficiency of Cr6+ of 87.47%.

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