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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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Analisis postur kerja dan redesain fasilitas bagian pengemasan (studi kasus pada PT RNM) Ida Bagus Suryaningrat; El Daffa Ramadiansyah; Ragil Ismi; Andrew Setiawan Rusdianto; Noer Novijanto
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.v19i1.23169

Abstract

One of the subsidiaries of PT Perkebunan Nusantara XII is PT Rolas Nusantara Mandiri (PT RNM). This company is a producer of quality coffee products and was established in 2007, which in terms of experience in processing and managing coffee sales systems is beyond doubt. Packaging workers in the UKB PT RNM complained about the lack of comfortable work facilities and also pain in certain parts of the body. The purposes of this research are to analyze the work posture of packaging workers at UKB PT RNM, analyze the risk level of complaints of musculoskeletal disorders (MSDs) at UKB PT RNM, and design packaging station work facilities according to anthropometric data processing and QFD methods. The data processing stages in this research include processing NBM worksheet data, REBA, then processing QFD data, then processing anthropometric data, and work facility dimensions. The anthropometric data was first tested for data adequacy and uniformity and then redesigned the work facility design with new design dimensions. The results of this research include the results of the NBM, complaints of moderate pain were 77.97%, complaints of pain were 6.78%, and complaints of very pain were 15.25%. Dominant complaints of pain in the neck, wrists, fingers, back, waist, buttocks and thighs. Then the REBA results showed that the three packages of Mount Ijen coffee were included in the very high-risk level category. Work facility design redesign was carried out on work chairs and sliders. Chairs are made to have soft seat backs and cushions and sliders are more practical.
Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) Yazid Ismi Intara; Deddy Muladi Togatorop; Bosman Sidebang Sidebang
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.v19i1.20974

Abstract

Mackerel is a type of bony fish that contains which can be converted into gelatin by extracting it with an acid solution. This study aims to obtain the physical and chemical characteristics of gelatin from mackerel bone extract, physical characteristics of the marshmallow made from mackerel gelatin, and organoleptic test results on the product marshmallow from mackerel gelatin. The design in this study used a Completely Randomized Design (CRD) with one different factor, namely lime soaking time for 24 hours (K1) and 48 hours (K2) and 6% citric acid immersion for 12 hours (S1), 18 hours (S2) and 24 hours (S3). The test results for the water content of gelatin from mackerel bone waste were 6-16.33%, the ash content was 0.34-0.56%, and the ranged from 1.16-3.8%. Marshmallow moisture content ranged from 11.66 to 14.66 %, and the texture/hardness was 80 - 92.1 mm/g/s. The results of the hedonic test showed that the level of panelists preference the taste of the product marshmallow ranges from 2.1 - 3.3 (dislikes-neutral), on texture has a scale of 2.6 - 3.4 (dislikes - neutral), on aroma ranged from 1.9 - 3.6 (immensely dislike - neutral), on color between 2.5 - 3.7 (dislike - neutral) and overall (appearance) between 2.4 - 3.3 (dislike - neutral).
Analisis rantai nilai dalam aspek lingkungan dan ekonomi menggunakan VCOR pada petani kopi di Malang Imam Santoso; Miftahus Sa'adah; Izzum Wafi'uddin; Naila Maulidina Lu'ayya; Dodyk Pranowo; Retno Astuti
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.v19i1.23430

Abstract

The coffee agroindustry in Indonesia, particularly in Malang Raya, has undergone expansion through the increased development of coffee processing industries, including waste and emissions. Various factors, including farming practices, land use, waste management, and the utilization of by-products influence the emission levels in the supply chain. A value chain analysis in supply chain management is essential to support sustainable coffee agroindustry. The complexity of the coffee value chain involves multiple stakeholders, including input providers, producers, traders, cooperatives, and exporters, emphasizing the intricate nature of the coffee chain and the need for coordinated efforts to ensure quality and sustainability. This research aims to identify emission sources in the supply chain and determine the economic impact of coffee production at the farmer level. The value chain operations reference is the method used for measuring the value chain. The calculation results indicate that the carbon emission footprint in the supply chain activities at the farmer level amounts to 22,734 kg CO2 with a unit cost of 0.75 €/kg. These values suggest that activities in the coffee value chain at the farmer level are still not environmentally friendly (intolerable region). Suggested approaches for enhancing the value chain for coffee farmers in Karangploso encompass the installation of a smart GPS system in vehicles for route optimization and fuel efficiency, and using organic fertilizers instead of chemical fertilizers to prevent water pollution, along with the adoption of an organic farming system to enhance the economic value of the harvest. The findings of this study are expected to be a reference for research on the value chain in coffee supply chain activities, and contribute to the enrichment of information related to the VCOR model
Analisis strategi pengembangan industri sirup pokak di Probolinggo Nita Kuswardhani; Nadia Putri Irkhana
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.v19i1.22116

Abstract

Indonesia is often known for its high local wisdom. One of these local wisdoms includes food potential. The potential of this food consists of a variety of foods as well as traditional drinks. Pokak Syrup is one of the traditional drinks made from a mixture of ginger, cloves, cinnamon, orange leaves, pandanus, sugar, lemongrass and other spices.  By processing from fresh ingredients into ready-to-consume products, Pokak Syrup is expected to increase the open up a better market and be competitive again in the midst of the current market. This study aims to develop a feasible business development strategy for further business development. This research uses IFAS and EFAS analysis techniques at the input stage, then mapped to the SWOT matrix and IE matrix at the matching stage, and finally QSPM analysis is carried out at the decision stage. The average VALUE of IFE was 2.78 and the average EFE was 3.00. The value indicates the position of quadrant II, which indicates that the strategy required for the company today is to “grow and build strategy”. Based on the results of the QSPM matrix, the highest attractiveness value is in Strategy 7 is to improve product quality and outlet facilities with a total amount of attractiveness (TAS) of 6,031. To improve product quality, you can choose the best quality raw materials and more hygienic processing so that the product is of high quality and the product has a longer shelf life. In the syrup industry, the main thing that needs to be considered is the arrangement of the room and the use of good room lighting, so that the product display becomes more attractive and consumers' interest in buying the product increases.
Rekayasa proses produksi resin alkid dari minyak nyamplung Ika Amalia Kartika; Natasha Yuka Fastiana; Danu Ariono
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.v19i1.22416

Abstract

Calophyllum is a potential plant in Indonesia where the area is very wide spread besides almost all parts of Calophyllum plants can be utilized. The study aims to produce alkyd resin from Calophyllum oil so the usefulness of Calophyllum plants can be optimized. The synthesis of alkyd resin was carried out by variations in oil to glycerol mole ratio (1:3, 1:4, and 1:5) and temperature (230 and 250C). Acid and iodine values, density, viscosity, drying time, color, solubility, thermal stability, and functional groups analyzed the alkyd resin quality. The oil-to-glycerol mole ratio and temperature variations affected the acid value, viscosity, color, and drying time. Higher temperatures and more glycerol affected the reaction time, and the drying time of alkyd resin became faster. In addition, its viscosity decreased, and its thermal stability was stable. With the high addition of glycerol at low temperatures, the color of alkyd resin was bright, but it became darkened at higher temperatures. Calophyllum-based resins owned the fastest alkyd resin drying time without passing through the drying and purifying process, which was 60 minutes at 50°C
Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim Merkuria Karyantina; Ginza Desy Pramesti; Yustina Wuri 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.v19i1.20005

Abstract

White oyster mushrooms and tofu can used as an alternative raw materials in making sausage. Red bean flour can substitute for skim milk because it is high nutritional. The aimed of the research was to determine the best formulation of sausage with white oyster mushroom and tofu, also the addition of red bean flour and skim milk, which based on highest protein content, also level of preference. The experimental design was a completely randomized design (CRD) with the first factor was variation oyster mushrooms and tofu (75% : 25%, 50% : 50%, 25% : 75%) and the second factor was variation of red bean flour and skim milk (1:3, 2:2, 3:1). The result indicated that the best formulation of sausage made from oyster mushroom and tofu with the addition of the red bean flour and skim milk based on the best protein content and highest preference of panelist were treatment of 75% of oyster mushrooms : 25% of tofu, and the addition of red bean flour:skim milk 3:1 with  moisture content 60.53%,  ash content 2.99%, protein content 15.88%, fat content 6.45%, and carbohydrate content 14.14%. Organoleptic analysis was color 4.09 (dark), flavor of mushroom 3.41 (quite felt), flavor of tofu 2.25 (less felt), savory taste 3.94 (tasty), chewy 3.29 (quite) and overall, 3.33 (preferred)
Rancang bangun sistem penunjang keputusan nilai tambah rantai pasok agroindustri bunga matahari Nunung Nurhasanah; Isna Ibnah Mudrikah; Ginang Natilla Adlina; Ahmad Chirzun; Iphov Kumala Sriwana
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.v19i1.22630

Abstract

Sunflowers are commodities with the potential to be developed into derivative products such as cooking oil, herbal oil, animal feed, and even biodiesel. However, stakeholders in the sunflower agro-industry, from farmers to producers of derivative products, still face several challenges in creating the best practices for sunflower agro-industry. These challenges include the underutilization of technology and the application of supply chain management. Therefore, this research focuses on designing a prototype decision support system for value added products in the sunflower agro-industry supply chain network. The purpose of this research is to support stakeholders in making informed decisions regarding the production of sunflower derivative products, including cooking oil, herbal oil, and animal feed. The development of this decision support system design utilizes the system development life cycle (SDLC) method with a waterfall model. The prototype design results employ the Just in Mind application for creating a graphical user interface and will be implemented on smartphones using the Android system. This research is limited to supporting decision-making in the value-added model of the sunflower agro-industry supply chain. The implementation of the system is considered a subsequent stage in future research. Additionally, the addition of other models is expected to be developed in future studies.
Front Matter, Volume 19 No 1 (2025) Editorial Agrointek
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Analisis pengaruh penambahan tepung okra dan tepung porang terhadap komposisi proksimat dan organoleptik foodbars Erwin Nofiyanto; Aldila Sagitaning Putri
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.v19i1.22252

Abstract

Food not only provides a feeling of fullness, but is also beneficial for health and disease prevention. One type of food that has health benefits is functional food, one of which is food bars. Foodbars are made from a mixture of nutritionally enriched blended food such as grains, dried fruit and nuts which are then formed into a solid and compact food. One of the local food ingredients that is used as a substitute for making food bars is okra and porang. The aim of this research was to determine the effect of adding okra flour and porang flour on the proximate and organoleptic composition of Foodbars. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between okra flour and porang flour (15:10, 12.5:12.5, 10:15). Each treatment was repeated 5 times. The variables observed were water content, ash, crude fiber, fat, protein, carbohydrates, and preference test. The data obtained were analyzed for variance and if there were differences between treatments, they were further tested using the Duncan Multiple Range Test (DMRT) at the 5% level. The research results of the addition of 12.5g okra flour and 12.5g porang flour are food bars with the best treatment in physicochemical testing and meet the requirements of commercial food bars according to SNI and are liked by consumers with a water content of 11.11%, ash 4.88%, crude fiber 27 .20, fat 26.38%, protein 12.42%, and carbohydrates 45.21%
Peningkatan akumulasi tiamin pada kultur Escherichia coli melalui peningkatan oksigenasi dan penghilangan rpoS Nuraliah Rusman; Prayoga Suryadarma; Nisa Rachmania Mubarik
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.v19i1.11110

Abstract

Microorganisms as cell factories in producing a product are strongly influenced by their metabolism. engineering microbial metabolism by increasing coenzymes that play a role in enzyme activity. Thiamine diphosphate is one of the coenzymes that are commonly found in the metabolic pathways of microbial cells. Increasing the thiamine formation pathway as a precursor in the thiamine metabolic pathway is a strategy in this study. Enhancing thiamine accumulation in Escherichia coli culture by inducing oxygenation level and deleting rpoS was investigated. The investigation was conducted by comparing the cultivation of  Escherichia coli BW25113 (parent strain) and BW25113-∆rpoS (rpoS mutant) cultures under aerobic conditions at different shaking rotation rates of 150 and 200 rpm. The measured parameters were thiamine accumulation, dry cell weight, acetate concentration and glucose consumption of the cultures. Inducing oxygenation level of parent strain cultures through increasing shaking rotation rate from 150 to 200 rpm induced 40 % thiamine accumulation. Meanwhile, deletion of rpoS increased 9,5 % thiamine accumulation compared to parent strain culture

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