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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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Fermentasi biji durian khas Kalimantan sebagai pengganti tepung terigu dengan metode perendaman berseri Jefri Pandu Hidayat; Siti Munfarida; Asful Hariyadi
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.v19i1.21756

Abstract

Durian seed modification is aimed at increasing the functional properties of a wheat flour alternative. The research combined immersion in Na2S2O5 and fermentation using L. plantarum solution. The influence among the solid consistency, starter concentration, and time process variable by Complete Randomized Design (RAL) duplicate experiment to get superlative condition. Runge-Kutta (RK) third-order method used the kinetic modeling algorithm. The RK solver was completed using the optimization solver in Ms. Excel 2021. The analysis of variance (ANOVA) was performed using Minitab 18.1. The functional properties parameters were measured consisting of carbonyl, carboxyl, degree of substitution, swelling power, solubility, water and oil absorption. The maximum specific growth rate of L. plantarum was 1.902/hours and the brown pigment degradation rate was 0.0016/minutes. It showed that the best form for time preliminary process was 120 minutes. It is followed by a raw material consistency of 15% (w/v), a starter concentration of 5% (v/v) at 24-hour fermentation. At the best process condition, the modified durian seed flour have carboxyl content 1.028%, carbonyl 0.48%, degree of substitution 0.078, swelling power 8.5 g/g, water solubility 7.64%, water and oil absorption capacity, 162.43% and 28.81% respectively. Whereas the functional properties are still not close to commercial wheat flour SNI 3751:2018. Hereafter, the parametric using growth model was expressed for the future bio-reactor design.
Pengaruh umur panen terhadap susut bobot dan organoleptik buah jambu biji (Psidium guajava L) kristal selama penyimpanan Haya Fadhila Mufza; Edi Minaji Pribadi; Moh. Ega Elman Miska; Inti Mulyo Arti
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.v19i1.18080

Abstract

Guava (Psidium guajava L) crystal contains good nutrition with white flesh, crispy flesh texture, and fresh taste. Crystal guava fruit is usually consumed as fresh fruit, so it needs proper postharvest handling to maintain the physical and chemical quality of the fruit. The freshness of crystal guava fruit can be related to the water content in the fruit due to the transpiration process. The transpiration process also impacts changes in fruit weight and organoleptic. This study aims to determine the effect of different  harvest ages on  weight loss, water content, and organoleptic value of crystal guava during storage. The method used was a single-factor Randomized Block Design. Consisting of 4 levels of treatment, namely harvest age 90, 100, 110, and 120 Days After Anthesis (DAA) with analysis of variance ANOVA and DMRT follow-up test (α=5%), and the organoleptic test was tested with Friedman test. The results showed that the age of harvest had a significant effect on weight loss and had no significant effect on water content during 9 days of storage. The highest value of weight loss on the 9th day of storage was obtained at harvest age of 100 DAA, which was 29.19%, followed by 90 DAA (20.13%), 120 DAA (20.01%), and 110 DAA (19.00%). Then, the highest water content value was obtained at the harvest age of 90 DAA (86.46%), and the lowest at the harvest age of 120 DAA (82.39%). In organoleptic results, texture scores could be maintained 6 to 8 days at harvest age of 90 DAA, almost average aroma obtained a score of 6 at all harvest ages, while taste could be maintained at a score of 6 to 8 days at harvest age of 110 DAA.
Pengaruh aplikasi edible coating gel lidah buaya (Aloe Vera L.) dengan penambahan carboxymethyl cellulose terhadap mutu buah melon (Cucumis Melo L.) potong Rohula Utami; Alifa Sekar Jannah; Asri Nursiwi
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.v19i1.23093

Abstract

Fresh-cut fruit consumption has been increasing due to its health benefits, such as fresh-cut melons. Fresh-cut melons have a very short shelf-life due to minimum processing (peeling, cutting), which results in high levels of spoilage and contamination caused by microorganisms that can rapidly degrade fruit quality and increase the risk of food contamination, which can cause consumer health problems. Edible coating is one of the methods used to prevent the damage caused by minimally processed fruits. Aloe vera is an alternative edible coating material that contains polysaccharides and antimicrobial agents to inhibit fruit quality degradation. However, aloe vera edible coating is weak in its gel consistency, so a stabilizer needs to be added, one of which is carboxymethylcellulose (CMC). This research was aimed to determine the effect of aloe vera gel edible coating application with the addition of various concentrations of carboxymethylcellulose on the physical, chemical, and microbiological properties of fresh-cut melon stored for two days at room temperature (27-30oC) and six days at refrigerated temperature (5oC). The concentration of CMC varied at 0.5%, 1%, and 1.5%. The results showed a significant effect of adding various concentrations of CMC on increasing hardness, total soluble solids, pH, vitamin C content, and decreasing total plate count (TPC) of fresh-cut melon stored at room temperature and refrigerated temperature. Applying 1% and 1.5% CMC in aloe vera gel edible coating could maintain the fresh-cut melon quality compared to other treatments at room temperature and refrigerated temperature, respectively
Karakteristik fisiko kimia dan sensoris patty burger ikan patin dengan bahan pengisi pati jagung Emma Riftyan; Suci Rahmayani; Dewi Fortuna Ayu
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.v19i1.21115

Abstract

Patty burger is one of the fast foods favored by the public, both children and adults. Consuming burgers for a long time can cause obesity, so other protein alternatives are sought, namely catfish as a substitute for beef. The purpose of this study is to obtain the best ratio of catfish and corn starch in making burger patties on physical, chemical, and sensory properties that meet Indonesian National Standard 8503-2018. The research method used a randomized design complete with four treatments and four repeats so that 16 experimental units were obtained. The treatment in this study was a comparison of the combination of catfish meat and corn starch, namely PM1 (85: 0), PM2 (80:5), PM3 (75:10), and PM4 (70:15). The data obtained were statistically analyzed using the ANOVA test and continued with Duncan's new multiple range test at the level of 5 %. The results showed that the ratio of catfish meat and corn starch had a significant effect on physical, chemical, and descriptive and hedonic sensory assessments except for color parameters. The burger patty treatment chosen is PM2 (80:5) which meets SNI 8503-2018. PM2 treatment is chosen based on the formulation of burger meat on the market which generally uses fillers in its manufacture. PM2 burger patty (80:5) has met SNI 7758-2013 standards with fat and protein content of 4.88 % and 13.27 % respectively. The burger patty from PM2 has a hardness value of 13.98 N and a moisture content of 66.01 %. The PM2 burger patty is slightly brownish on the outside but brownish white on the inside, has a slight catfish smell, a slight catfish flavor, and a chewy texture.
Effect of NaCI solution concentration, particle size and ratio on viscosity inhibitor of porang flour Mohammad Amirul Muzakki; Erliza Noor; Anto Tri Sugiarto
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.v19i1.17543

Abstract

Porang flour has a fairly high glucomannan content, up to 65%, which can accelerate the formation or viscosity process in porang flour. The high viscosities cannot be applied to rotating flow nozzle-type hydrodynamic cavitation devices designed to form cavitation bubbles during degradation. In this study, the preeminent process parameters will be sought, especially for particle size, concentration of NaCl solution, and the ratio (porang flour : NaCl solution: isopropyl alcohol) to the inhibition of viscosity formation at porang flour. It aims to analyze those factors effect on viscosity inhibition to support the performance of cavitation bubble formation during the process of breaking cell walls in porang flour. This process was carried out in a factorial complete randomized design (CRD) on all 3 factors with 2 repetitions. The results show that the factor of particle size, the concentration of NaCl, and the ratio significantly affected the decrease in the viscosity of porang flour. Large particle sizes with high concentrations of NaCl can reduce the viscosity level up to 10 cP. The results of the addition of isopropyl alcohol in the ratio (mesh size 40: 5% NaCl: isopropyl alcohol) at a concentration of 2.5% can produce a viscosity of up to 10 cP with a gel level in the sample that is more invisible and not concentrated. In the experimental stage using the swirling flow nozzle type hydrodynamic cavitation technique with the selected formulation, it was seen that the calcium oxalate diminution in porang flour was up to 97.2 mg/100g with a degradation percentage of 52.63%. The residual calcium oxalate in porang flour contradicted the standard for human body tolerance, explicitly 71 mg/100g. Therefore, the resultant flour is not safe to consume. Furthermore, the yield of calcium oxalate at this experimental stage still does not meet SNI 7938:2020, that is, 30 g/100g.
Aloe vera leaves potential as a new source of transglutaminase Cahyo Indarto; Supriyanto Supriyanto; Wahyu Prihanta; Dang Ngoc Hung
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.v19i1.27877

Abstract

Transglutaminase is an enzyme that catalyzes cross-linking reactions between primary protein chains. This activity can be applied to improve the texture quality of protein-based food products, such as meatballs, and surimi sausage. Elasticity is an important parameter for consumers when choosing these food products. Currently, many chemical compounds of phosphate have been used to increase the elasticity of food products. Therefore, this study aimed to use plant-derived transglutaminase as a gelling agent for food products to replace chemicals. The experiment was carried out by extracting transglutaminase from aloe vera leaves for characterization. The parameters characterized include transglutaminase activity, optimum temperature and pH, molecular weight, as well as inhibiting and activating compounds. The results showed that aloe vera leaves extract had high transglutaminase activity (0.47 U.mg-1), optimum temperature of 40-50°C, pH 5-7, molecular weight of 70-75 kDa, strongly inhibited by Zn2+ ions, and activated in the presence of dithiothreitol (DTT). The high activity shows that aloe vera leaves can be applied as a gelling agent in food products.
Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures Dewi Yunita; Syarifah Rohaya; Tyas Dwi Rahayu; Putu Virgina Partha Devanthi; Kurnia Ramadhan
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.v19i1.22623

Abstract

Coconut milk-based spreadable cheese has been developed in previous studies with the addition of 1% starter culture (Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis biovar. diacetylactis) to replace the use of milk. However, the texture of the spreadable cheese melts easily at room temperature. This research aims to improve the physical characteristics of spreadable cheese made from coconut milk. Improvements were made by adding asam sunti extract, a local commodity from Aceh Province. Spreadable cheese is then made from various types of raw materials (B; 100% pure coconut milk (B1) and 50% pure coconut milk + 50% water (B2)) and various types of starter culture (S; freeze-dried (S1) and cultured (S2)). The resulting spreadable cheese was analyzed for physical characteristics (spreadability, texture, meltability, and oil separation index). The results showed that the combination of treatment with variations in the type of raw material and type of starter culture did not affect the spreadability of coconut milk spread cheese (P0.05). The spreadable cheese made from 50% pure coconut milk + 50% water and cultured starter (B2S2) is more recommended for commercial production. This cheese has a spreadability value of 7.50 ± 0.50 cm, texture of 3.50 ± 0.00 gf, meltability of 15.33 ± 2.00 mm, and oil separation index of 87.33 ± 8.62%
Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium Siti Aminah; Hersanti Sulistyaningrum; Rohadi Rohadi
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.v19i1.22284

Abstract

The bioactive components of soybean sprouts have been known to provide health benefits. The functional product that can be developed is instant soybean sprout milk through an encapsulation process using a spray dryer. This product can have its functional and nutritional value increased through fortification. Calcium is a fortifier that can be used to increase the calcium of soybean sprout milk. This research aims to determine the chemical and functional composition (vitamins C and E) as well as the antioxidant activity of instant soybean sprout milk fortified with calcium. Three types of calcium used are: calcium: lactate, carbonate and chloride, each with 4 concentration levels (0.3%; 0.6 %; 0.9% and 1.2%). The results showed that calcium fortification had an effect on chemical composition, vitamin C, vitamin E and antioxidant activity. Fortification with calcium lactate provides the highest results in chemical composition including levels of: ash, fat, protein, crude fiber, vitamins C and E and antioxidant activity.
Karakteristik komposit bio-foam pati-glukomanan pada variasi formulasi perbandingan foaming agent natrium bikarbonat dengan asam sitrat I Wayan Arnata; Early Dea Kartika Fiano; I Gusti Ayu Lani Triani
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.v19i1.25350

Abstract

Styrofoam food packaging has many advantages. However, it has been reported to be hazardous to health and the environment, so it is necessary to develop bi-foam as a safe packaging alternative. This research aims to determine the effect of variations in the formulation ratio of foaming agents based on sodium bicarbonate (NaHCO3)  and citric acid (CA) on the starch-glucomannan bio-foam characteristics and to determine the appropriate comparison formulation to produce the best bio-foam characteristics. This research used a randomized block design with treatment formulation variations of NaHCO3 and CA ratio, consisting of 5 levels, namely 8:4, 8.5:3.5, 9:3, 9.5:2.5, and 10:2. Each treatment was grouped into three so that 15 experimental units were obtained. The variables observed were density, tensile strength, compressive strength, water adsorption capacity, and functional groups by Fourier-Transform Infrared Spectroscopy (FTIR), surface morphology by Scanning Electron Microscope (SEM), and thermal stability by Thermogravimetric Analyzers/ Differential Thermogravimetric (TGA/DTG). The research results showed that the foaming agent formulation from NaHCO3/CA significantly affected the density, tensile strength, compressive strength, and water adsorption capacity of the starch-glucomannan bio-foam. Bio-foam with a NaHCO3/CA ratio of 8:4 has the properties of low water adsorption capacity, high tensile strength, and compressive strength but has the disadvantage of a relatively high-density value. The NaHCO3/CA (8:4) produces the best characteristics with a density of 0.36 g/cm3, water adsorption capacity of 2.95%, tensile strength of 0.22 MPa, and compressive strength of 1.48 MPa. FTIR analysis shows changes in the spectral intensity of the functional groups of the bio-foam polymer as an indication that interaction has occurred between the functional groups of each polymer. SEM analysis shows that bio-foam, adding a NaHCO3/CA, produces a relatively rougher and more porous surface. At the same time, its thermal stability is lower than that of bio-foam without adding a foaming agent.
Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi) Moh Su'i; Mustika Paramitha Cendia; Frida Dwi Anggraeni
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.v19i1.17429

Abstract

Yoghurt is a probiotic drink from milk that utilizes the performance of the Lactobacillus bulgaricus and Streptococcus thermophilus as starter bacteria. The purpose of this study was to determine the temperature and incubation time and the resulting effect on yoghurt that was produced from milk and coconut milk. Samples for research were treated by incubation temperatures of 25oC, 40oC and 55oC and incubation time of 4 hours, 8 hours and 12 hours with 3 repetitions. The research method was carried out experimentally with a research design using RAK factorial experiments. Data analysis using ANOVA test with a value of = 0.05. The values that resulted in each analysis were pH values 4.26 to 6.36, free fatty acids (FFA) 1.16% to 2.92%, lactic acid 0.35% to 1.21%, N - Amino 0.015% to 0.048% and the total lactic acid bacteria was 3.0 x 106 CFU/ml. While the organoleptic test resulted for the color in a preference value ranged from 3.7 (neutral) – 5 (like), a texture preference value ranged from 3.5 (neutral) – 5 (like), an aroma preference value ranged from 3.8 (neutral) – 4, 4 (slightly like) and taste preferences ranged from 3.2 (neutral) – 5 (like). From the results of the analysis of variance, it was known that yoghurt was made from a mixture of milk and coconut milk had a very significant effect on the pH value, free fatty acid value, lactic acid value and N – Amino value that produced but had no significant effect on sensory test for color, texture, aroma and taste of the yoghurt.

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