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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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Karakteristik fisikokimia tepung lima varietas lokal gembili dan potensinya dalam pengembangan mi bebas gluten Markus Jambormias; Didah Nur Faridah; Tjahja Muhandri; Febby Jeanry Polnaya
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25571

Abstract

The development of gluten-free noodles using gembili flour offers an alternative solution to reduce Indonesia's heavy reliance on wheat flour while anticipating various health issues related to gluten consumption. This research aims to identify the physicochemical characteristics of gembili flour from five local varieties and to identify the varieties with the most potential for developing gluten-free noodles. Physicochemical characterization of flour includes measuring proximate, crude fiber, and amylose levels as well as flour pasting profile. The best varieties are identified through a theoretical approach based on the physicochemical properties of flour, especially amylose content, setback (ST), and final viscosity (FV), which are used as selection indicators. Empirical proof was carried out by measuring the cooking loss (CL) of noodles to verify the theoretical approach. The physicochemical properties of flour and CL of gembili noodles are greatly influenced by differences in varieties, except for gelatinization temperature and peak time. The Fufulu, Kapok and Kapok Kayanik varieties have high values and are not significantly different in the three selection indicators. The three varieties exhibited amylose, ST, and FV levels of approximately 23%, 204.5-276.50 cP, and 724.5-1012.5 cP, respectively. GT-Biplot analysis shows that only the Kapok and Kapok Kayanik varieties are the best varieties because they have a strong and positive relative position for the three selection indicator variables and a very negative relative position in contrast to CL compared to the other three local varieties. The Kapok variety was chosen as the best variety because it is superior in terms of nutrition and availability of raw materials compared to the other four varieties. The Kapok variety has amylose content, ST, FV, and CL of 23.19±0.34 %, 276.50±3.54 cP, 1012.5±71.4 cP, and 19.78±0.66 %, respectively.
Formulasi dan karakterisasi biodegradable film berbahan chitosan dan sodium alginate dengan kombinasi pati ganyong dan konjak glukomanan David Rusliman; Rumpoko Wicaksono; Condro Wibowo
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.24744

Abstract

Biodegradable film is an alternative way to reduce conventional plastic based on petroleum, which is difficult to degrade and can cause severe environmental pollution. Biodegradable films based on chitosan, sodium alginate, sodium alginate combined with canna starch and konjac glucomannan were investigated in this research. This research aims to determine the mechanical characteristics and optimum of different polymer types and the plasticizer concentration added to the biodegradable film solution. This research was done in a completely randomized design on twelve treatment combinations. The total formulation used for each type of polymer is 2% (w/v), and the concentration of sorbitol is 1% (v/v), 1,5% (v/v), and 2% (v/v). The average thickness of this research is 0,15 – 0,20 mm, the average moisture content value for each treatment ranges from 18% - 30%, the elongation value ranges from 11,75 – 59,94%, the tensile strength value ranges from 0,033 – 0,277 MPa and Water Vapor Transpiration Rate value (WVTR) range from 2,65 – 5,91 (g/m2.hour). The mechanical characteristics of food packaging materils are based on the value of elongation, WVTR, and tensile strength. Code P4S2 has the applicable value of elongation, WVTR, and tensile strength, with an elongation value of 51.75%, WVTR of 3.36 (g/m2.hour) and tensile strength of 0,05 MPa.
Physicochemical properties of vegetable leather made from broccoli stems (Brassica oleracea var. italica) with the addition of pectin Safinta Nurindra Rahmadhia; Ummu Nur Saadah; Ali Jebreen
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25870

Abstract

Vegetable leather is a product that comes from dried vegetable puree in the form of flexible sheets. It has a chewy texture that can be consumed as a snack. Broccoli stems are vegetables that are rarely used to their full potential. The problem that often arises with vegetable leather is its poor elasticity. This research aims to determine the physicochemical properties of the broccoli stem vegetable leather. The production of vegetable leather was done by mixing broccoli stems and pectin in various concentrations (F1 (99.5% and 0.5%), F2 (99% and 1%), F3 (98.5% and 1.5%), F4 (98% and 2%).Furthermore, the mixture was dried to form a thin sheet. Then, broccoli stems and vegetable leather were analyzed for their physical and chemical properties such as texture, water content, ash content, reducing sugar, vitamin C, and crude fiber. The results showed that the addition of pectin had a significant effect on the physical properties of the texture, namely hardness 599.62N to 752.82N, gumminess 560.84N to 751.01N, chewiness 511.34N to 685.49N and do not show a significant effect for cohesiveness 0.9074 to 0.9750. Chemical properties have a significant effect on water content values 11.92% to 13.16%, reducing sugar 8.52% to 9.90%, vitamin C 40.15mg/100g to 44.58mg/100g, crude fiber 9.48% to 11.61%, and ash content 2.14% to 2.25%. The incorporation of broccoli stem with additional pectin to produce vegetable leather constitutes a food rich in fiber and vitamins. By-products of broccoli can be turned into nutritionally beneficial foods.
Aplikasi edible coating pati sagu meranti ekstrak lengkuas merah sebagai antioksidasi pada apel Malang kupas Vonny Setiaries Johan; Dewi Fortuna Ayu; Hijratun Amini
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.26174

Abstract

Red galangal is a type of rhizome that is known to have many benefits. This study aims to get the best concentration of red galangal extract in an edible coating of meranti sago starch as an antioxidant in peeled Malang apples. The research was conducted as an experimental method, using different concentrations of red galangal extract, which are 0%, 1%, 3%, 5%, and 7% in the edible coating formulation, which was applied to peeled Malang apples and stored for eight days at 5°C. The parameter observed in the edible coating was antioxidant activity. The parameters observed in peeled Malang apples were browning index, vitamin C, weight loss, total dissolved solids, and the descriptive and hedonic sensory test of taste and flavor. Data were analyzed statistically using ANOVA and continued with DNMRT at a 5% level. Edible coating with 7% red galangal extract was the best treatment, with an IC50 of 158.41 µg/ml showing moderate antioxidant activity. On the 8th day of storing, the peeled apples had a 936.05 browning index, 3.64 mg/100g vitamin C, 45.40% weight loss, and 1.40°brix total dissolved solids. The peeled apple's sensory descriptively assessment results on taste and flavor were typical of galangal and apples. The sensory hedonistic assessment results of the peeled apples on taste and flavor were similar.
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Nur Rahman; Wan Ezie Adila; Lukman Hakim Safian; Sukes Lindaningsih; Septi Ana Purnamasari; Risma Nurul Azizah; Agus Suyanto; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.27417

Abstract

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam.
Karakterisasi dan penentuan formulasi terbaik bodyscrub berbasis ampas kelapa dengan penambahan esktrak bunga telang (Clitoria ternatea) Nina Hairiyah; Raden Rizki Amalia; Nuryati Nuryati
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.24343

Abstract

Bodyscrub is a skin care product that consists of exfoliants and active ingredients. In this research, the process of making a body scrub was carried out using an exfoliant in the form of coconut dregs flour and the addition of the active ingredient, butterfly pea flower extract (Clitoria ternatea). The aim of this research is to characterize and determine the best formulation of bodyscrub products produced with the addition of 0 %, 10 %, 15 % and 20 % butterfly pea flower extract. Characterization was carried out using pH parameters, emulsion stability test, homogeneity test, spreadability test, skin irritation test, and skin moisture effectiveness test. Determining the best formulation was carried out using hedonic and Bayes methods. The results of the research showed that all bodyscrub formulations met the SNl 16–4399–1996 standards regarding sunscreen preparations, had good emulsion stability, did not cause irritation and it was seen that the addition of butterfly pea flower extract was able to make the skin more moisturized through a skin moisturizing effectiveness test. The results of the hedonic test and Bayes test showed that the formulation most preferred by the Panelists and the calculation to determine the best formulation for this coconut dregs flour bodyscrub preparation was with the addition of 20 % extract.
Analysis of the efficiency level of the mozzarella cheese distribution channel (case study of CV Narendra Food Malang) Kurniawan, Miftakhurrizal; Laksono, Tri Kurniawan; Effendi, Mas'ud
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.18473

Abstract

The distribution process has an essential role in the sustainability of an industry. The company's distribution process must be carried out effectively and efficiently, especially in terms of using human resources, capital, and others, to increase profits. Many companies need help with distribution efficiency, especially regarding CV Narendra Food. CV Narendra Food is a company that produces mozzarella cheese products with a short shelf life. The problem of short product shelf life requires companies to carry out effective and efficient distribution. The distribution process is currently experiencing issues related to efficiency. This study aims to measure the efficiency level of the distribution process carried out by CV Narendra Food and provide suggestions for improvement. This study uses the External Two-Stage Data Envelopment Analysis (DEA) model. The results showed that only two areas were efficient out of 8 distribution areas. Companies can make improvements by reducing distribution costs by using the services of delivery parties, increasing distribution in the regions that are considered inefficient, maximizing delivery to areas that are considered efficient, and setting a minimum number of orders so that deliveries can be made at optimal capacity.
Viabilitas probiotik Lacticaseibacillus rhamnosus SKG34 pada sari buah terung belanda (Solanum betaceum Cav.) terfermentasi selama penyimpanan pada suhu dingin Nocianitri, Komang Ayu; Pratiwi, I Desak Putu Kartika; Wulandari, Kristina; Ramona, Yan; Sujaya, I Nengah
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.26535

Abstract

Tamarillo (Solanum betaceum Cav.) is a tropical fruit that has the potential to be developed into functional food in the form of fruit juice containing probiotics. In order to develop the probiotic-containing product, the suitability of fruit juice to support the growth of probiotics and the viability of probiotics during the fermentation and storage processes are the prime concerns. Therefore, this study aims to determine the viability of the local probiotic Lacticaseibacillus rhamnosus SKG34 and the characteristics of fermented Tamarillo juice during storage at 4oC. Fermented tamarillo juice containing L. rhamnosus SKG34 is produced by fermenting Tamarillo juice with L. rhamnosus SKG34 and then stored at a temperature of ±4oC for 30 days. Population of L. rhamnosus SKG34, total sugar, total acid, pH, vitamin C, antioxidant capacity, and sensory characteristics were determined at 0, 5, 10, 15, 20, 25, and 30 days. The results showed that the probiotic L. rhamnosus SKG34 in fermented tamarillo juice was able to survive for 30 days with a population of 2.58 x 1010 CFU/ml from the initial population of 9.54 x 1010 CFU/ml. However, considering that chemical characteristics and other functional properties also influence the acceptability of fermented tamarillo juice, the optimal storage time is 20 days at 4oC. Under this condition, the fermented tamarillo juice containing 3.6 x 1010 CFU/ ml of L. rhamnosus SKG34; 11.23% sugars; total acid 0.98% acids; pH 3.44; 31.76 mg/100 ml vitamin C; and 4,725 GAEC/100 ml of antioxidant capacity, with favorable sensory levels.
Quality of Clarias sp with the addition of ginger (Zingiber officinale) and turmeric (Curcuma longa) in cold storage Fitriyanto, Akbar; Suhartatik, Nanik; Nur'aini, Vivi; Widodo, Harto
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.24022

Abstract

Apart from being sold in whole form, fish is also sold in ready-to-use fillets. Fillets were easier for buyers because they were practical, easy to use, and clean. The disadvantage of serving in the form of fillets was that they were very susceptible to damage due to the ease of damage. Fish fillets have a high moisture and protein content. Without any protection, this material will quickly deteriorate. This study aimed to determine the effect of ginger and turmeric extracts on catfish fillets stored at cold temperatures The study used a factorial complete randomized design with the ratio of ginger and turmeric extracts as the first factor and storage days as the second factor. The results show that the use of ginger and turmeric as additional ingredients in the storage of catfish fillets was less effective in inhibiting fillet deterioration. The moisture content of the catfish fillets decreased from 82.66% to 70.51% after 6 days of cold storage. The pH value of the catfish fillet increased, while water-soluble protein and TVB-N were varied for some treatments. The pH value of fresh fish fillets without the addition of ginger and turmeric was 5.50 and reached 6.30 after 6 days of cold storage. Fillets with turmeric and ginger have a lower pH (6.15), and the ratio of the rhizome extracts did not significantly affect the pH value. According to the TVBN value, ginger and turmeric extracts could maintain the quality of fish fillets for up to 4 days at cold temperatures. Further research needs to be done to study the effect of packaging on the fresh fillet quality.
Kandungan kimia kemenyan Sumatra Utara (Styrax benzoin) dan prospek pengembangannya: tinjauan literatur Ridwansyah, Ridwansyah; Sunarti, Titi Candra; Syamsu, Khaswar; Fahma, Farah; Julianti, Elisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.27527

Abstract

North Sumatra is the largest producer of incense (benzoin) in Indonesia and the world. There are 3 varieties of incense that have the potential to be developed. Indonesia has exported incense to Singapore, Malaysia, and China. Incense is exported in the form of raw materials, so the added value is minimal. In order to increase the added value of incense, it can be produced into incense extract. So far, extraction methods have been carried out using conventional methods, including maceration, boiling with water, and distillation with water vapor. The potential of incense has not been fully utilized, especially from its extraction method, so it still needs to be developed. This article aims to review and identify the chemical components of frankincense (Styrax benzoin) and its extraction methods. In addition, the prospects for product development from frankincense are also discussed. Incense extraction with Ultrasonification Assistant Extraction (UAE) is expected to increase the efficiency of the extraction process. The use of solvents and low temperatures, as well as a short extraction time, can maintain the quality of the incense extract. Incense extract can be applied as raw material for perfumes, pharmaceuticals, medicines, and nano applications such as anticancer and antibiofilm. The incense consists of some active ingredients such as cinnamic acid, benzoic acid esters (such as coniferyl cinnamate and cinnamyl), pinoresinol, -caumary benzoate, benzoic acid esters, and triterpenes. These active ingredients are applied as antibacterial and antioxidants. This literature review provides an overview of the characteristics of active ingredients in incense to expand its applications. Incense extract can be applied as a food additive, pharmaceutical, and health ingredient.

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