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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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Studi komparatif: analisis perhitungan biaya produksi berbasis tekno-ekonomi dalam alternatif metode pembuatan telur asin Roni Kastaman; Faizal Syahmurman
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.v18i4.19525

Abstract

Salted eggs are a popular product, but their fragile nature requires preservation methods. One such method is salting. The production process involves direct costs (raw materials and labor) and indirect costs. Minimizing production costs is crucial for maximizing profit and shaping the company's strategy.This study aims to compares the method of curing salted eggs using red bricks and ash with salting eggs using reverse osmosis technology. Reverse osmosis method is an innovative approach in salted egg production that replaces the traditional salting method. In this method, eggs are not soaked in a salt solution but processed using high-pressure equipment to remove water from the eggs and introduce salt into them. This allows for a reduction in the time required for the salted egg production process. The result showed that the Total cost of production per one product cycle with the reverse osmosis method has a lower cost than conventional methods of IDR.257.88. The red brick method has a total cost of IDR.993,401, and the method of ash rub was the highest, with a total cost of IDR.1.017.701.Therefore, the reverse osmosis method becomes the best salting method in a cost-efficient way and has better performance.
Profil FTIR, kandungan fenolik, dan aktivitas penangkapan radikal bebas ekstrak daun talas beneng (Xanthosoma undipes K. Koch) dari pelarut dengan polaritas yang berbeda Mohamad Ana Syabana; Septariawulan Kusumasari; Yonida Salsabila; Winda Nurtiana
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.v18i4.22376

Abstract

Beneng taro leaves (Xanthosoma undipes K. Koch) are Banten's local biodiversity, which has recently been used as a substitute for tobacco in cigarettes. The availability of this commodity is abundant along with increased the planted area. Therefore, it is necessary to evaluate other potency such as functional activities and also their phytochemical profiles which have not reported yet. One of importance factors that influencing functional and phytochemical profiles is the polarity of extraction solvent. The purpose of this study was to analyze the chemical profile and free radical scavenging activity of beneng taro leaves extracted with various polarities solvent. The leaves extraction was carried out using non-polar, semi-polar and polar solvents, namely hexane, chloroform, acetone and water. Their phytochemical profile was conducted by analyzing total phenolic content and FTIR spectrum, while functional activities by determining free radical scavenging activity. The results showed that the highest phenolic content was obtained from chloroform extract, while the free radical scavenging activity (IC50) was acquired from acetone extract with values of 11.24 mg GAE/g and 36.83 µg/ml, respectively. The FTIR spectrum of the hexane, chloroform, and acetone extract of beneng taro leaves had similar profiles, while the water extract was different.
Risiko gangguan muskuloskeletal pada pekerja pengemasan keripik tempe Isti Purwaningsih; Siti Asmaul Mustaniroh; Andan Linggar Rucitra; Keane Listyadji
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.v18i4.18715

Abstract

Packing tempeh chips in the XYZ business unit is carried out in a sitting position on the floor, body slightly bent, head down, and legs bent. These conditions need to be corrected so as not to cause injuries and musculoskeletal disorders (MSDs). This study aims to determine the risk level of MSDs in tempeh chip packaging workers using the QEC (Quick Exposure Check) and REBA (Rapid Entire Body Assessment) methods. The study was conducted at the XYZ tempeh chips business unit in Malang City. The research subjects were workers in the packaging section. Data collection was carried out in two stages: a survey of musculoskeletal symptoms using the NBM (Nordic Body Map) questionnaire and a questionnaire to assess the level of risk based on the QEC method. The second stage is the evaluation of work posture with the REBA method. The results showed that the complaints of pain felt by workers were in the upper neck, left shoulder, back, and left and right calves. Complaints of severe pain in the right shoulder, waist, and left and right legs. The MSDs risk level based on the QEC method shows that all tasks are at the exposure level of 52.3% – 62.5%, and immediate corrective action is taken. Based on the REBA method, a 7-12 was obtained, indicating that the risk of MSDs ranged from moderate to high. Corrective action needs to be taken immediately for high risk. Corrective action is needed now for very high risk. To reduce the risk of MSDs are improving work posture by improving the layout of packaging facilities, adding work facilities, and setting working time standards to set appropriate minimum packaging targets.
Pengaruh pra-perlakuan osmotik dalam pengeringan terhadap karakteristik buah kering: meta analisis Tri Yulni; Waqif Agusta; Mohammad Nafila Alfa; Astuti Astuti; Tantry Eko Putri Mariastuty; Herdiarti Destika Hermansyah; Lusiana Kresnawati Hartono; Primawati Yenni Fauziah; Dian Anggraeni; Meivie Meiske Jetty Lintang
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.v18i4.20425

Abstract

Osmotic pretreatment is commonly used in drying to preserve the quality of dried fruit. Several studies have been conducted to evaluate the impact of osmotic pretreatment on the quality of dried food, but, these evaluations have mainly been qualitative and have relied heavily on the author's. A meta-analysis was performed in this work to investigate the osmotic pretreatment effect on the properties of dried fruit, such as water activity, moisture content, crispness, and hardness. The Scopus database yielded 2832 potential references, of which 13 met the criteria for meta-analysis. Subgroup analysis on the type of fruit, osmotic agent, concentration, drying method, and temperature was performed to ascertain the influence of moderator variables on the evaluated fruit's characteristics. The data collection and statistical analysis were both done with the OpenMEE software. According to the findings, osmotic pretreatment significantly affected the product's water activity, moisture content, and crispness. Still, it had no such impact on the hardness of the product. In the analysis subgroup, all types of fruit, solution concentration, drying method, and temperature increased water activity, decreased water content, and improved crispness. Meanwhile, it was determined that each fruit's hardness varied depending on the type of fruit, solution concentration, drying method, and temperature. Except for xylitol, all osmotic agents increased water activity. Sucrose and stachyose affect moisture content and hardness differently. Sucrose can enhance crispness. Although osmotic pretreatment improved the characteristics of dried fruit (moisture content and crispness), it negatively influenced water activity, as was concluded. The moderator variable influences the characteristics of dried fruit.
Usulan peningkatan kecepatan produksi di UKM Cokelat Ibunmanis menggunakan soft system methodology Iphov Kumala Sriwana; Muhammad Almaududi Pulungan; Annisa A. Lestari; Siwi Lintang Pertiwi
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.17777

Abstract

Indonesia is the world's third largest cocoa producer, leading to the high potential for cocoa processing and conversion to downstream industries. However, the downstream production of cocoa processing only reaches low utilization, around 40%. This problem also happens to UKM Ibunmanis in Bandung, which often fails to meet consumer demand. We have done a study to overcome this problem, aiming to make suggestions to improve production process technology,  to increase production capacity and ability to meet consumer demand. Here, we used Soft System Methodology (SSM) to provide solutions to the problems. The SSM consists of seven stages: Problem identification, Rich Picture Diagram, Root Cause Analysis coupled with CATWOE analysis, conceptual model activities (9 model activities), debating, improvement suggestions, and implementation. The results indicate that the transformation process carried out is in the form of processing chocolate bars into downstream products, with the limitation being conventional technology, which has model activities for designing appropriate technology for critical processing processes in UKM. Implementing the appropriate technology can speed up the production process from 30 minutes to 7 minutes or increase process efficiency by 77%. In addition, suggestions resulting from the method for the melting process can gain more profits and increase the sustainability of the SMEs
Karakteristik fisiko kimia sabun lembaran berbasis minyak sawit dengan penambahan gel dan ekstrak kulit lidah buaya Narsih Narsih; Desdy Hendra Gunawan
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23945

Abstract

The use of aloe vera to make soap enriches existing soap product variants. This research makes soap from aloe vera by utilizing gel and peel extract, which are processed separately and characterized by each soap produced. This research aimed to determine the physical and chemical characteristics of sheet soap produced from palm oil added with gel and palm oil added with aloe vera peel extract. The research results obtained from the chemical side of the soap water content parameters contained 1 sample that did not meet the SNI 3532:2016 standard, i.e., in the treatment of adding 25% aloe vera gel to 15.29%. In contrast, the other samples met the standard with a 9.24 – 13.33% water content range. In the test, the free alkali content did not meet SNI standards because the data obtained from all treatments was above 0.1%, while the pH was in the range of 8.5-9.8,  and foam stability was 74-86%. Organoleptic testing of soap from both ingredients did not cause reddish and itchy reactions, meaning it did not irritate the skin, while testing for color, texture, and aroma gave no significantly different effects for all samples
Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23405

Abstract

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment
Profil tekstur dan warna getuk dengan variasi lemak padat Muhammad Iqbal Fanani Gunawan; Soraya Kusuma Putri; Rizka Qurrota A'yun
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.22783

Abstract

Getuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal. Solid fats like margarine and butter have been proven to improve the quality of bread products. Getuk is divided into 6 treatments, including control treatment and a combination of solid fats such as butter, and margarine. The analyses conducted include texture profile, color, and moisture content. The addition of solid fats has been shown to have a significant difference in the texture parameters of Hardness, Gumminess, and Chewiness, but it did not have a significant effect on the Resilience parameter. The combination of butter and margarine resulted in a significant decrease in the Springiness and Cohesiveness parameters. Overall, the addition of solid fats had an impact on increasing brightness (L*) and shifting the color towards yellow tendencies (positive b*). The addition of solid fats did not significantly affect the moisture content of getuk.
Optimasi formula enkapsulasi ekstrak propolis Trigona menggunakan maltodekstrin-gum biji selasih dengan teknik spray drying Bendi Sabela; Dede Robiatul Adawiyah; Nur Wulandari
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.20901

Abstract

Propolis has the potential to be widely used in the food industry due to its biological activities that are beneficial for human health, including as an antioxidant. The objectives of this research were to produce encapsulated propolis extract powders (EPEP) in optimum formula using a combination of coating materials (maltodextrin and basil seed gum (BSG)) by spray drying technique, and determining the physicochemical characteristics of the optimum EPEP. The independent variables used for optimization were 1–10 g of liquid propolis extract (factor 1) and 0–0.5 g of dried crude BSG (factor 2). Maltodextrin (10 g) and aquades (100 ml) were set as fixed variables. The optimization used response surface methodology (RSM). The responses studied were moisture content, solubility, and total phenolic content (TPC). Based on the overall response, the optimum formula resulting from RSM was 10 g of liquid propolis extract and 0.5 g of dried crude BSG with a desirability value of 0.734. The optimum EPEP had a moisture content of 3.82%, solubility of 96.13%, and TPC of 901.84 mg gallic acid equivalent (GAE)/kg sample, water activity value of 0.41, hygroscopicity value of 16.82%, and fat content of 4.61%. The results of the antioxidant activity of the optimum product by 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay had an inhibition percentage of 17.61% at a concentration of 5000 µg/ml and antioxidant capacity of 2091 mg  ascorbic acid equivalent (AAE)/kg sample. The antioxidant activity of the optimum product by ferric reducing antioxidant power (FRAP) assay gave an antioxidant capacity of 2394 µmol AAE/kg sample. The optimum EPEP morphologically showed agglomerated particles.
Development of corn supply chain strategy in East Java based on logistics cost structure and marketing efficiency Andika Yuli Heryanto; Novita Erma Kristanti; Kuncoro Harto Widodo
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.26661

Abstract

East Java has the highest corn production center, with a percentage of 26.24%. The highest production occurred in 2022, reaching 6,608,822 tons. The market's corn supply instability occurs due to uneven harvest patterns. Price disparities between consumers and farmers occur because many supply chain actors are involved, causing losses to supply chain actors. The impact of the El Nino phenomenon can increase logistics costs, especially in procurement activities. This research aims to develop a supply chain strategy based on an analysis of logistics cost structure, marketing margin, profit margin ratio, and farmer's share. Primary data were gathered through interviews and observations. There were 98 respondents, distributed across three regencies : Kediri, Jember, and Tuban. Calculation of logistics cost structure used the ABC method with descriptive statistical analysis. The supply chain strategy was arranged through FGD with several participants. The results of the logistics cost analysis showed that the most significant proportion of logistics costs for corn supply chain actors is in procurement activities, with a percentage of 63.09% and a total cost of IDR 1,649,304 per kg of corn. Marketing is inefficient because marketing margins and profit margin ratios are not evenly spread across all tiers. The supply chain strategy at the farmer level includes standardizing fertilizer use, choosing the proper fertilization method, and using pesticides in a timely and appropriate dose. Apart from that, there is the purchase of superior corn seeds, using seed planters, and maximizing the number of laborers. The supply chain strategy at the collector trader and large trader tier in transportation activities includes maximizing vehicle loads and creating corn storage areas in each corn production center area

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