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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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PENENTUAN UMUR SIMPAN TERASI INSTAN DALAM KEMASAN Mohammad Firdaus Nur Cahyo; Sri Hastuti; Iffan Maflahah
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2026

Abstract

Types of processed seafood is very popular in Indonesia is a shrimp paste. In general, the paste made of rebon, small fish, or anchovies and other additives. The weakness of the paste is a relatively short shelf life due to water levels are still high, so often grow mold during the storage process. The shelf life is not too long will become a problem for consumers. Therefore it is necessary for action to extend the shelf, one with the drying process so that it becomes an instant paste. Terasi instant in order to attract packed with a suitable container. The use of packaging can affect the quality and shelf life. Determining the shelf life of the product paste can be made by methods Accelerated Shelf Life Testing (ASLT). In principle, this method is storing food products at extreme temperatures. Determining the shelf life of shrimp paste powder using a combination treatment temperature (30oC and 40oC) and packaging (aluminum foil and plastic HDPE). The results of research determining the shelf life of shrimp paste powder method Accelerated Shelf Life Testing (ASLT) obtained the best treatment at storage temperature of 40oC with aluminum foil packaging is 1 year 6 months 28 days, whereas at 30 ° C with aluminum foil packaging is 1 year 1 month 13 days , Storage at 40 ° C by using HDPE packaging that is 3 months and 22 days, and storage at 30 ° C is 2 months and 20 days.
PENENTUAN UMUR SIMPAN MINUMAN FUNGSIONAL SARI AKAR ALANG – ALANG DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) (Studi Kasus di UKM “R.ROVIT” Batu - Malang) Hesti Anagari; Siti Asmaul Mustaniroh; Wignyanto Wignyanto
AGROINTEK Vol 5, No 2 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i2.1944

Abstract

This study aims to determine the shelf life of reed roots extracts beverages with Accelerated Shelf Life Testing (ASLT) method based on Arrhenius model, the model equations to express the relationship of temperature on the level of product damage. Determining shelf life by using the Accelerated Shelf Life Testing (ASLT) is done by speeding up the process of degradation or reaction in the experiment, namely raising the storage temperature on some level temperature above room temperature, thus speeding up analysis time shelf life. ASLT method used in determining the shelf-life reed roots extracts beverage using the parameter values of acidity (pH) and color (brightness). reed roots extracts beverage stored for 35 days, at a temperature of 20oC, 30oC and 40oC. From the Arrhenius model calculations with values obtained Ea (activation energy) for the parameters pH value of 9010.68 cal/mol, while the color parameters (brightness) of 4110.16 cal/mol, then the parameters used as the basis for determining the shelf life of reed roots extracts beverage is a parameter that has the smallest activation energy value, ie parameter color value (brightness). Shelf life of reed roots extracts beverage estimated  for 44 days at 27oC and 41 days at 30oC.
KAJIAN SUMBER ENERGI PADA PENGOLAHAN KELAPA SAWIT MENJADI CRUDE PALM OIL (CPO) DI PT. ALNO AGRO UTAMA SUMINDO OIL MILL, BENGKULU UTARA Lukman Hidayat; Fitri Electrika Dewi Surawan; Arga Harianda Lumban Raja
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3175

Abstract

Increasing demand for Crude Palm Oil (CPO) as the vegetable oil was causing the industry to cultivate palm oil increased, so that the energy required to produce CPO also increased. The purpose of this study is to identify the type, source and calculate the amount of energy needs, calculate the level of efficiency and energy savings opportunities. Stages of the research are  initial energy analysis, a detailed energy, and energy analysis in processing systems. Based on the research results, to produce each kg of CPO processing capacity of 60 ton TBS / hour with a recovery rate of 20.59% of primary energy needs of 16.200679 MJ / kg. Real boiler efficiency of 45.69%, the real efficiency of the turbine was 94, 86%. Turbine efficiency  to generate electrical energy by 1.09%, the technical efficiency of 66.80% turbines, diesel generators technical efficiency of 47.25%, the technical efficiency of electric motors by 59.37%.  The total efficiency  of  electricity  use by 4,75%, the efficiency of diesel estate of 1.379% and the efficiency of the use of steam at 93.77%. Energy can be saved by 0.0442 MJ / kg with a description of human powered energy of 0.0004316 MJ / kg, energy electrical energy by .04372 MJ / kg. While energy can be stored on the excess energy to fuel biomass boiler was 1.45 MJ / kg
MENDORONG DAYA SAING INDUSTRI DI MADURA MELALUI PENDEKATAN KLASTER INDUSTRI Abdul Azis Jakfar
AGROINTEK Vol 8, No 2 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i2.2008

Abstract

The development of industrial clusters is considered the most effective solution in the development of the local economy of a region. Industry cluster development means developing industry that is likely to have high competitiveness in domestic and global markets. The impact area has its own competitiveness against other regions. Developing industry in Madura necessary preparations. In addition to the selection of industrial areas suitable for Madura, there are four pillar industries (raw materials, human resources, technology, and capital) that need treatment in order to achieve the direction and purpose of building industry in Madura. Based on available resources Madura the agro-industry is the entrance and the main driver of industrialization Madura. Four districts should be able to integrate the strategic plan development and construction agropolitan integrated agribusiness system, then directed to build Madura industry based on: maritime, tourism and the creative economy. Cluster approach is not just a grouping of industries, but it also should include linking between the core industry with related industries, industry suppliers, supporting industries, and buyers, all of which are supported by the supporting institutions. Madura economy is expected to increase through the cluster approach in its potential industries. Four districts in Madura should focus on the prospective industries to improve product competitiveness. Increasing the competitiveness of industry in Madura can be carried out by(1) Improving the skills of human resources, (2) Improved production technology, (3) Development of product design and packaging design, (4) Promotion and improving market access.
STUDI PENERAPAN PRODUKSI BERSIH UNTUK INDUSTRI KERUPUK Banun Diyah Probowati; Burhan Burhan
AGROINTEK Vol 5, No 1 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i1.1937

Abstract

Cleaner productionwas minimize waste and emissions and maximize product output. The aimed of research were to identified and to analysed application of cleaner production from crackers industry. By analysing the flow of materials and energy in this industry and then to identify options to minimize waste industrial processes. Improvements of organisation and technology help to reduce or suggest better choices in use of materials and energy, and to avoid waste, waste water generation, and gaseous emissions, and also waste heat.. Application of this cleaner production were a good house keeping, recycle, reduce and reuse. Modified a fireplace and smoked funnel were the choice of alternative to application the cleaner production. The benefit from application of cleaner production was 5% efficiency wood to be burn. There was the complete process of burning with value of efficiency.
PENENTUAN AKTIVITAS ENZIM MANANASE DARI BERBAGAI MIKROORGANISME DI INDONESIA DAN PERANANNYA DALAM BIDANG PANGAN: KAJIAN PUSTAKA Hermawan Seftiono
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2939

Abstract

Mananase is an enzyme that is involved in producing prebiotic, namely manooligosaccharide.In Indonesia, research about mananase enzyme has started by using several types ofmicroogranisms. Based on available reports, it seems that data collection is needed in order todetermine the most optimal mananase enzyme producer. From among 20 microorganisms, itshowed that Isolat SM – 14 (Bacillus sp.) has 119.44 U / ml activity with 19.55 U / mg specificactivity in locus bean gum substrate. The highest enzyme activity is the most potential whenapplied as manooligosaccharide producer in food industry. Manooligosaccharide can beapplied to various products such as cookies, chocolate, candy, and soft drinks.
PENERAPAN METODE ANP (ANALYTIC NETWORK PROCESS) DALAM RANGKA SELEKSI PEMASOK DAUN TEMBAKAU NA – OOGST DI KOPERASI AGROBISNIS TARUTAMA NUSANTARA – JEMBER Fatimatuz Zahra; Bambang Herry Purnomo; Nita Kuswardhani
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2120

Abstract

Supplier is one the most important and inflluence thing in suplly chain of a companyexistency. Supplier selection has a big role in decision making for getting supplier inimprovement of company’s competitive. Tarutama Nusantara Agrobusiness Cooperative (KopaTTN) is one of the Indonesian company exporting tobacco leaves of Na-Oogst Besuki toEuropean countries. Kopa TTN has Madani Agro Sejahtera (MAS) as a branch company thatfocuse on tobacco Na-Oogst trading. For this reason, MAS should be always increasing itscompetitive by supplier selection. The aim of this research were to get criteria and sub-criteriathat mostly concerned in supplier selection of tobacco leaves and also to get the prior oftobacco leaves supplier by using Analytic Network Process (ANP) methode.. Result showed thatthe prior sub-criteria was physical appearance of material quality criteria.Abdul Wahabmemiliki prioritas tertinggi di antara pemasok lainnya dengan nilai 0,059782; kemudianberturut-turut prioritas tertinggi hingga terendah adalah H. Busyono dengan nilai 0,045026,Henu dengan nilai 0,044384, Miseri dengan nilai 0,034880, Topik dengan nilai 0,010456 danterakhir adalah H. Aminullah dengan nilai 0,003231.
Analisis Peluang dan Tantangan Pengembangan Agroindustri Kelapa Suci Wulandari
AGROINTEK Vol 4, No 1 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i1.2737

Abstract

The organization as a pool of resources, capabilities and competencies needed togenerate physical products or intangible services which create the competitive advantage. It isdeveloped by effective management of technical aspects and by learning aspects of theorganization, and also the influence of an effective networking. How these two factors work toestablish value of the organization then effect the degree of competitiveness, is influenced byhow much the assets owned by an organization. This value is categorized into tangible andintangible assets. Development of coconut-based products shows a meaningful opportunity inthis regard. On the other hand, changes in the global environment have brought changes in thebehavior of consumers and competition conditions. Review of the role, coconut commoditiesprovides a great role to the economy nationally. Indonesia is a country with the largest area ofcoconut production in the world, followed by The Fillippines and India. Exports of coconutproducts from Indonesia tended to increase. The size of the role and potential of coconut wasnot followed by the performance of the coconut industry. This is shown by the problemsassociated with value-added products, linkages, transfer the risks and benefits, the contributionfor the development of rural agro-industry, export value of products, industrial competitivenessin medium and small agro-industry in the global market and information flow. Optimizing thevalue of intangible assets in the system of agro-industry can be improved through theimplementation of Knowledge Management occurred through developing external structure,internal structure and individual competency. Application of Knowledge Management refers tothe model of two dimensions, namely the process of knowledge creation and innovation, andelements that enable or influence the activities of knowledge creation. This model isimplemented by using Knowledge Management Roadmap which consists of 10 steps in 4phases. Through the implementation of Knowledge Management, coconut agroindustry isexpected to become the business units that have optimal value capable of performingcompetitiveness. Finally, it will satisfy the consumers through on time delivery product, createthe customer loyalty which in turn increase the sales growth and gain the result in financialaspects in earning growth
IDENTIFIKASI FAKTOR-FAKTOR PENYEBAB PENYIMPANGAN MUTU PRODUK IKAN TERI NASI (STUDI KASUS DI PT. KELOLA MINA LAUT UNIT SUMENEP) Askur Rahman
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2049

Abstract

Quality control is a process to regulate the quality of the product and compare it withcertain standards and perform an action if there are irregularities or omissions. Irregularitiesor negligence caused by a number of factors that need to be traced further. Therefore the aim ofthis research is to identify the cause of deviation factors product quality. Identification offactors cause deviations of quality on this research method using fishbone diagrams. The resultsshowed that factors that influence directly on the fish is not intact, the color of the fish is notappropriate and inappropriate types of fish on the end product is the raw material, human orworkers, methods of work and the environment. Factors that affect the size of the fish is notappropriate is the raw material, human or workers, working methods, machines or equipmentand the environment.
PEMANFAATAN LIMBAH CANGKANG RAJUNGAN (PORTUNUS PELAGICUS) SEBAGAI PERISA MAKANAN ALAMI Sri Hastuti; Syamsul Arifin; Darimiyya Hidayati
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1978

Abstract

Crabshellwastefromcrabindustry cause enviromentalproblem. Someeffortswereneededtoovercometheproblem. Crabflavourwas a potentialproductwhich has createdusingcrabeggshell. Thisresearchaimedtochoosebestmethodeformakingcrabflavour and toknowtheinfluence of dextrinonitsquality. Theresearchwasdividedintotwostages (the process to make crabshell powder and crabshell flavour). Thepowderwascreatedbyusinghydrolysis and non-hydrolysis. Full randomizeddesignwaschoosenwheredextrin (1, 2, 3%) used as a single factor. According to the result, non-hydrolysis was choosen for making crab flavourer because it improved calcium content (26,82%) and aroma. Meanwhile, based on sensory evaluation, respondents clearly stated ”like” in aroma, taste, colours as well. Statistically, dextrin didn’t produce significant influence in moisture content, aroma, colour, and taste

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