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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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Karakteristik kimia, zat gizi makro dan nilai sensori kue donat berbahan ubi jalar kuning dan ikan cakalang Siyamin Hunow; Asri Silvana Naiu; Fernandy Djailani
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.v18i4.20815

Abstract

Donut is a popular snack found in many countries and is generally made from wheat flour or a combination of flour and potatoes. However, due to the relatively high cost of  these ingredients, an alternative formulation was developed using yellow sweet potato and skipjack tuna. Skipjack tuna fish powder is used as a substitute for yellow sweet potato flour which lacks protein content. The objective of the research was to determine the best donut formula based on nutritional and sensory characteristics. The treatment of the study was the comparison of yellow sweet potato flour and skipjack fish powder with 4 levels of treatment, namely 30% yellow sweet potato: without skipjack fish powder (D0), 24% yellow sweet potato: 6% skipjack fish powder (D1), 18% yellow sweet potato: 12% skipjack fish powder (D2), and 12% yellow sweet potato: 18% skipjack fish powder (D3). The study on chemical characteristics used a completely randomized design which was analyzed using ANOVA.  Sensory analysis was conducted using Kruskal-Wallis and Duncan's test further tested both. The results show that the higher fish powder concentration increases the protein, fat, ash, and textural values, but decreases the donuts' carbohydrate content, aroma, color, and taste. Treatment D1 is the best formula with favorable sensory. It contains 11.79% protein, 4.74% fat, 1.46% ash, 20.70% water, 61.30% carbohydrates, and provides 167,49 calories of energy.
Prediksi umur simpan tepung beras ketan berdasarkan isotermi sorpsi air dengan persamaan Guggenheim-Anderson-deBoer Nikmatul Hidayah; Eka Rahayu
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.v18i4.20164

Abstract

Acceleration of the shelf life of glutinous rice flour can be determined using the moisture sorption isotherm method with a critical moisture content approach using the Guggenheim-Anderson-deBoer (GAB) model. This research was to determine the prediction of the shelf life of glutinous rice flour in different storage conditions based on moisture sorption isotherm using the GAB model. The stages of the research included determining the parameters of product damage, selecting the packaging, determining the storage condition (temperature 30℃ with humidity of 75%, 85%, and 90%), determining the time and frequency of sampling, data analysis, and prediction of product shelf life. The results showed that the ISA curve of glutinous rice flour had a sigmoid shape (type II). The GAB model accurately described the isotherm sorption characteristics of glutinous rice flour with a Mean Relative Determination of 4.06%. The slope was 0.21 with an R2 value of 0.9835. Generally, the shelf life of glutinous rice flour decreased due to the increasing of storage humidity. The prediction of the shelf life of glutinous rice flour with an initial moisture content of 11.30% and a critical moisture content of 16% with the storage humidity of 75%, 85%, and 90% were 133 days, 71 days dan 56 days, respectively. This research is expected to provide information about the shelf life of glutinous rice flour needed for product distribution and storage purposes.
Rekayasa pembuatan indikator oksigen dengan membran pemisah Endang Warsiki; Andi Nurul Aulia Sari; Ika Amalia Kartika; Indah Yuliasih; Titi Candra Sunarti
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.v18i4.17784

Abstract

Oxygen indicators in food packaging can be used to monitor the shelf life and quality of the product, especially in a vacuum or modified atmosphere packaged, by sensing the indicator's color change. The mechanism of the oxygen indicator is a redox reaction which is compromised redox dye, reducing compound, and alkali compound. These substances can be formulated as a tablet/sachet or a printed layer or laminated in a polymer film. This study aimed to examine the performance of the oxygen indicator in various concentrations of glucose and NaOH. This research was carried out in 3 stages, i.e. (i) producing oxygen indicators; (ii) characterizing the oxygen indicator before it was activated, and (iii) testing the irreversibility of the indicator. The results showed that the oxygen indicator had been successfully made in two compartments of NaOH and glucose-methylene blue with LDPE as a membrane barrier. The indicator's color remains the same in blue before it was activated. It seems that the concentration of glucose and natrium oxide did not have any significant difference in the initial color of the indicator. Once the indicator was activated by pressing the NaOH compartment, the color of the indicator turned purplish, and after a long while, the indicator turned white. The concentration of NaOH and storage temperature significantly affected the turning color's acceleration. A sample in the concentration of glucose 0.2 M and NaOH 0.2 M proved irreversible with ohue values of 208.57 to 313.201.© hak cipta dilindungi undang-undang.
RANCANGAN KEMASAN PELINDUNG BUAH APEL SELAMA TRANPORTASI BERBAHAN DASAR ECENG GONDOK DAN SABUT KELAPA Ida Ayu Widhiantari; Amuddin Amuddin; Rosyid Ridho; Fakhrul Irfan Khalil; Isnaini Puspitasari
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.v18i4.22087

Abstract

Packaging during the transportation process greatly influences the damage to horticultural products. Harvest apples are usually packed in wooden boxes or bamboo baskets and stacked until they reach maximum capacity. This makes the fruit easily damaged by bruising due to high piles. Based on these conditions, it is necessary to handle horticultural products in the form of apples to reduce damage to the fruit during transportation to maintain the quality of the apples until they reach consumers and extend the shelf life of the fruit. This research aims to design protective packaging for apples from a combination of water hyacinth and coconut fiber. The experimental method was carried out in this research with 2 factors consisting of 3 levels; factor one the combination of packaging materials, and factor two was the pressure of the packaging printer. Nine experimental units were obtained from the combination of the two treatments, namely K1T1 (E 90% + S 10%) with a pressing pressure of 400 psi, K1T1 (E 90% + S 10%) with a pressing pressure of 700 psi, K1T1 (E 90% + S 10% ) with a pressing pressure of 1000 psi, K2T1 (E 60% + S 40%) with a pressing pressure of 400 psi, K2T2 (E 60% + S 40%) with a pressing pressure of 700 psi, K2T3 (E 60% + S 40%) with pressing pressure 1000 psi, K3T1 (E 30% + S 70%) with pressing pressure 400 psi, K3T2 (E 30% + S 70%) with pressing pressure 700 psi, K3T3 (E 30% + S 70%) with pressing pressure 1000 psi. The results showed that the combination treatment of K2T2 with a pressing pressure of 700 psi provided the best protective quality for apples with the lowest percentage of mechanical damage and reduction in apple mass,  at 5.556%, 2.55%, respectively. The springiness and texture values for apples were the highest with values respectively 3.17 mm, 16.7335N. Meanwhile, the highest packaging compressive strength value was obtained in the K3T3 treatment with a value of 26.164N.
. The Utilization of Cocoa Pod Husk on Process Alkalization Nib (Seed Meet) Cocoa and Effect on Quality Cocoa Powder Neni Cahyati; Eko Heri Purwanto; Selly Harnesa Putri
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.v18i4.15746

Abstract

The problem facing the industry of cocoa powder in Indonesia is that cocoa powder on the market has a high fat content, high acidity, a color quality that is not comparable with imported cocoa products, and a variety of flavors and aromas. Alkalization is a method that can handle these problems. Alkalization is a process to improve the quality and appearance of cocoa powder. Alkalization is carried out by adding potassium, magnesium, and others to cocoa. High potassium content can be found in cocoa pod husks. Cocoa pod husks are the main by-product from the cocoa industry, constituting  67 – 76% of the cocoa fruit weight. Cocoa pod husk contains potassium, fiber, and antioxidants that function as biomaterials for food and non-food products. The aims of the study were to determine and evaluate the quality of cocoa powder with the effect of alkalization treatments using cocoa pod husks. The study was carried out at The Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, West Java, from January to June 2022. This study was designed in a factorial completely randomized design. The first factor was the alkaline material, which consisted of two levels (cocoa pod husk and baking soda). The second factor was the concentration, which consisted of 3 levels (1%, 2%, and 3%). The variables observed were the L*, a*, b*, moisture content, ash content, fineness, pH, fat content, protein, antioxidant activity, and organoleptic properties. The results showed that the alkalization process with alkaline material from cocoa pod husk and a concentration of 2% is the best quality characteristic of cocoa powder in accordance with SNI 01-3747-2013.
Perbandingan antara metode hydrodistilation dan hydro steam distilation terhadap jumlah rendemen dan karakteristik aroma minyak terbang kulit jeruk lemon (Citrus limon L) Abil Fadila; Sarifah Nurjanah; S.Rosalinda Rosalinda
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.v18i4.18294

Abstract

Lemon contains essential oil compounds found in the peel, namely the flavedo. This section can produce essential oils by various methods, including the distillation method. Differences in distillation methods can affect the quality of essential oils. In the essential oil production process, paying attention to the distillation method and the samples of raw materials used is necessary. This study compares the process of extracting lemon peel oil using hydrodistillation and hydro-steam distillation methods.This research has enormous benefits for obtaining the best essential oils using a method that has stable quality and at a not too high cost. The process conditions are carried out by applying the influence factors of temperature, distillation time, and the ratio of raw materials to yield and aroma characteristics. The heating temperature is 100 oC, the distillation time is 4 hours, the raw material ratio is 1:5, as well as the pretreatment process of raw materials. The resulting steam is condensed, and the distillate, a mixture of oil and water, is separated using a separatory funnel. The oil is purified with anhydrous sodium sulfate (Na2SO4) to separate the oil from the remaining water. The best results were obtained from the research results in the hydrodistillation method with a heating temperature of 100 oC, a distillation time of 4 hours, and a raw material size of 1 cm with a % yield of 0.99%. As well as, the aroma produced is not too strong to get a value of 1 for the hydrodistillation method, and the aroma characteristics are quite strong with a scale of 3 produced by the hydro-steam distillation method. As well as the % yield value generated is 0.495%.
Potensi tumbuhan keluak (Pangium edule Reinw) sebagai sumber antioksidan, antimikroba, dan aplikasinya dalam bidang pangan: a short review Muhammad Yunus; Krishna Purnawan Candra; Marwati Marwati
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.v18i4.20167

Abstract

Keluak is a multi-purpose plants whose plant part (seeds and leaves) function as herbal medicine. This narrative review aims to reveal the potential of the keluak plant as a source of antioxidants, antimicrobials and its application in the food sector. The literature search method using the Boolean technique is used by combining several keywords with the AND, OR, NOT notations from several kinds of literature, both national and international journals, published from various databases. Various potential antioxidant compounds found in seeds, leaves, keluak fruit are Vitamin E, Vitamin C, polyphenols, saponins, steroids, phenolics, tannins, flavonoids (quercetin and catechins), quinine, and β-carotene. Various bacteria whose growth can be inhibited by extracts/materials from seeds, leaves, and fruit of keluak are Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, Morganella morganii, Microbacterium testaceum, Raoultella terigena, Salmonella typhimurium, Listeria monocytogenes, Enterobacteriaceae, and viruses SARS CoV 2. Seeds and leaves of the keluak plant have the potential to be developed as antioxidant and antimicrobial agents in commercial dosage forms such as natural food preservatives that are safe to use in food ingredients and processed food products.
Tortilla wrap dari tepung kacang hijau dengan isian ikan patin sebagai makanan selingan untuk ibu hamil Dessita Qurniawati; Nani Ratnaningsih; Badraningsih Lastariwati
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.v18i4.13670

Abstract

To prevent anemia in pregnant women, it is necessary to develop food products that are sources of nutrients, for example from mung beans. Mung beans can be processed into snacks such as tortilla wrap mung beans. This study aims to determine the recipe, level of preference, and nutritional content of tortilla wrap mung beans with catfish filling. This type of research uses RD (Research and Development) with a 4D design (Define, Design, Development and Disseminate). The preference test was carried out by 100 panelists of pregnant women and the proximate test on innovative products. Data analysis used descriptive statistics. The Tortilla Wrap Mung Beans recipe uses 30% substitution of mung bean flour from the total wheat flour. Overall, the level of preference for tortilla wrap mung beans has an average of 3.46 or preferred. The nutritional content of tortillawrap mung beans per serving (100 g) consists of energy 275.8 kcal, protein 11.49 g, fat 9.01 g, carbohydrates 42.26 g. Tortilla wrap mung beans is categorized as an iron source snack because the iron content is 15.75 mg per 100 g of product. Therefore, tortilla wrap mung beans with catfish filling can be recommended as an alternative snack source of iron for pregnant women.
Perancangan dokumen ssop pada proses produksi susu pasteurisasi menggunakan teknologi PEF di CV Milkinesia Nusantara Nanda Fitriyatul Amalia; Teti Estiasih; Anugerah Dany Priyanto; Angky Wahyu Putranto; Widyasari Widyasari
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.v18i4.16814

Abstract

CV Milkinesia Nusantara is a small, medium dairy product enterprise in Ponorogo, a developing company to improve the production process. It is now focused on the production of pasteurized milk using technology that combines using pasteurization of pulsed electric field (PEF) method and is supported by semi-continuous integrated processing machines. Before starting production with the new system, CV Milkinesia Nusantara would like to establish a standardized production process plan and contamination-free. Therefore, this research aimed to evaluate the sanitation standard operating procedures (SSOP) and to create SSOP document for determining the sanitation hygiene program during the milk production. The descriptive qualitative method was used in this research, and the SSOP document's designed based on 8 key sanitation requirements adapted from literature and several related regulations. There are several adjustments in the initial proposal of the SSOP document for future implementation, which is analyzing the laboratory's water quality test once a year. In addition, the sanitation method of processing machines is changed to a combination of manual (COP) and simple Cleaning in Place (CIP) methods. Moreover, microbiological testing of food-contact surfaces is changed to once every 3 months. Utilization of cleaning equipment is distinguished by specifying color codes, and the cleaning agents for machine processing were performing the recommended COP cleaner. An additional form is provided for documenting employee training activities
Model struktural kelembagaan rantai pasok pada klaster keripik kentang menggunakan interpretive structural modelling Nadya Prabaningtias; Siti Asmaul Mustaniroh; Wike Agustin Prima Dania
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.v18i4.22088

Abstract

Batu City is one of the potential centers of agroindustry SMEs based on local wisdom to become superior regional products contributing to the economy and community empowerment. Potato chips are one of Batu City's regional superior products that have been clustered into 2 Micro and Small scales based on indicators of turnover, production capacity, number of workers, length of operation, and halal certification. The contribution of the potato chip SME cluster is essential in evaluating the structural performance of supply chain institutions to increase the efficiency of integration of upstream and downstream actors. The research aims to develop a structural model of supply chain institutions in the Potato Chips SME Cluster. The research method uses Interpretive Structural Modeling (ISM), which is relevant to the complexity of the supply chain. The object of research involved three actors of the potato chip SME cluster, including raw material suppliers, micro and small cluster SMEs, and distributors. The results showed that the key structural elements in micro-cluster SMEs include low labor skills; diversity in raw material quality; implementation of labor training and development activities; labor training and development on GHP, GMP, and production SOPs; improvement of labor skills and SME productivity; and collaborative relationships between supply chain actors. Structural key elements in small cluster SMEs include low labor capability; implementation of labor training and development activities; provision of supply chain information systems; labor training and development on GHP, GMP, and production SOPs; improvement of product quality standards and periodic evaluation of the 3 supply chain flows; improvement of labor skills and SME productivity; and sustainable collaborative relationships between supply chain actors. Both SME clusters involved 3 supply chain actors as key elements of the involved institutions.

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