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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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Shelf-life prediction of blondo-based probiotic ice cream using accelerated shelf-life testing method Kamil, Rafli Zulfa; Mulyani, Sri; Ikhwani, Regina Putri; Wulandari, Ana
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.v19i3.22471

Abstract

Blondo is a by-product of VCO production, commonly used for feed despite its rich nutrition and physiological properties. To reutilize blondo and take advantage of its nutrition, blondo probiotic ice cream is developed as a plant-based functional food. Determining the shelf-life of food products is very important because it reflects the product's durability during the time interval between production and consumption. This study aims to determine the shelf-life of blondo-based probiotic ice cream using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. Blondo-based probiotic ice cream was stored for 28 days at temperatures of -6℃, -11℃, and -18℃. The parameters observed were total Lactic Acid Bacteria (LAB), total acid, pH value, and total solids. The results of the calculation of the Arrhenius model selected the total LAB parameter as a critical parameter. Therefore, we considered using the term “best before” to refer to probiotic efficacy instead of shelf-life. The blondo-based probiotic ice cream is best consumed before if stored at -6℃ is 206.80 days or 6 months 27 days; at -11℃ is 186.47 days or six months 6 days; and at -18℃ is 160.22 days or 5 months 10 days.
Efek pra-perlakuan menggunakan microwave terhadap kandungan lignoselulosa kulit ari jagung Attaya, Tasyabilla; Rosalinda, S.
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.v19i3.21581

Abstract

Corn is one of the abundant agricultural commodities in Indonesia. This abundant production of corn leaves considerable waste. One of the wastes produced is corn pericarps. Corn pericarps contain lignocellulose, whose utilization has not been studied much. This study aims to determine changes in the lignocellulosic content of corn pericarps in the physico-chemical delignification pre-treatment using electromagnetic waves with microwaves with various solvents NaOH 4% and distilled water. The lignocellulose content was tested using the Van Soest method. The results showed that the raw material for corn pericarps contained 50.4% hemicellulose, 14.6% cellulose, and 0.98% lignin. The results of pre-treatment using a microwave with NaOH 4% solvent produced 14.6% hemicellulose, 33.98% cellulose, and 0.6% lignin, and distilled water yielded as much as 50% hemicellulose, 15.58% cellulose, and 0.8% lignin. The pre-treatment method using microwave can reduce lignin levels by up to 38.78% with NaOH solvent and 18.37% with distilled water. In addition, this pretreatment method can also degrade hemicellulose as much as 71.03% with NaOH solvent and 0.8% with aquadest solvent. Thus, the use of NaOH as a solvent showed a much better ability to delignify and degrade hemicellulose than distilled water.
Bibliometric analysis of research trends on rotary dryers using the VOSviewer application base on the Scopus database Ritonga, Abdul Mukhlis; Kariadi, Joko Nugroho Wahyu; Masithoh, Rudiati Evi; Kusuma, Redika Ardi
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.v19i3.27586

Abstract

Bibliometric analysis is a crucial way to understand trends and progress in a field of research. Using the VOSviewer application for bibliometric analysis becomes an effective tool to demonstrate research patterns, networking, and research focus. This study explains the analysis of scientific publications related to rotary dryers using the VOSviewer application. This study aims to find trends through analyzing bibliometric data on rotary dryer research for 10 years (2014–2023). Data was collected from the Scopus database. The method used is descriptive causality, using VOSviewer to visualize relationships between keywords, authors, institutions, countries, and network collaborations between authors. The study showed 1,356 articles relevant to rotary dryers between 2014 and 2023. After elimination by document type (article, conference paper, review, and conference review) and language type (English), 465 articles were obtained. The bibliometric analysis results show changes in research trends, from performance studies to the study of the use of energy resources in rotary dryers and their integration with intelligent systems. There are five keyword clusters, with primary keywords in each cluster. The number of articles on the topic of rotary dryers has increased from year to year, with China being the country with the most publications and citations. Still, the number of links and strength of the author's relationship with other countries in carrying out joint publications remain relatively low. The results of this bibliometric analysis provide a helpful overview of research progress and prospects with the topic of rotary dryers and help the authors plan further research.
Penambahan ekstrak umbi bit (Beta vulgaris L.) sebagai antioksidan dalam sabun mandi cair Ayu, Dewi Fortuna; Johan, Vonny Setiaries; Wardana, Nico
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.v19i3.17142

Abstract

Beetroot (Beta vulgaris L.) is a natural source of antioxidants that can be added to liquid bath soap.  The use of an appropriate amount of beetroot is expected to function as an antioxidant and meet the quality requirements of liquid bath soap.  This study aimed to determine the optimal amount of beetroot extract in liquid bath soap to maximize the quality and antioxidant activity of liquid bath soap. Five treatments and three replications were employed in the study's complete randomization design. In 100 g of liquid bath soap formula, the beetroot extract volumes S0 (0 ml), S1 (5 ml), S2 (10 ml), S3 (15 ml), and S4 (20 ml) were added as the treatments. Analysis of variance was used to statistically examine the data, and then Duncan's New Multiple Range Test at a level of 5% was applied. According to the study, adding beetroot extract substantially impacted several variables, including density, pH, viscosity, descriptive test, hedonic test, and antioxidant activity. The best liquid bath soap treatment, S4, had a density of 1.07 g/ml, zero free alkalies, a pH of 9.96, 88.00% foam stability, a viscosity of 179.86 cP, and IC50 of 88.13 ppm. The result of a descriptive test on liquid bath soap showed that the soap had brown color and beetroot flavor.  The use of beetroot in liquid bath soap provided an alternative antioxidant to prevent premature aging of the skin with modification in the fragrance ingredient addition.
Chemical and sensory characteristics of sweet potato crackers containing various starch types Aini, Nur; Husna, Syifaul; Indarto, Indarto; Waziiroh, Elok; Probowati, Banun Diyah; Setyawati, Retno; Arsyistawa, Hadana Sabila; Fitriati, Annisa
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.v19i3.29025

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.
Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar Prasetyo, Febi; Pujimulyani, Dwiyati; Kanetro, Bayu
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.v19i3.22447

Abstract

Indonesia is a country with rich biodiversity, including javanese turmeric (Curcuma xanthorrhiza Roxb.), which can be used as a food additive, such as in snack bars. The research aims to determine the optimal addition of javanese turmeric powder and baking duration for snack bars with the best antioxidant properties. The study employs a completely randomized design (CRD) with two factors: variations in javanese turmeric powder addition (1.5, 3, and 4.5 g) and baking duration (20, 25, and 30 minutes). The best treatment identified from the research is the addition of 3 g of javanese turmeric powder and a baking duration of 20 minutes, showing significant differences in texture, color, and overall preference. The color preference scores at 3.40, aroma at 3.20, taste at 3.16, texture at 3.48, and overall rating at 3.32. Chemical analysis of the selected snack bars resulted in a water content of 5.66%, protein content of 8.16%, and antioxidant activities measured by DPPH (1,1-Diphenyl-2-Pickrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) at 60.92% and 10.48 mg E ferro/g, respectively. Additionally, the phenolic content was found to be 50.49 mg GAE/g. These findings indicate that snack bars with added javanese turmeric exhibit health-promoting antioxidant properties.
Optimalisasi kondisi aktivasi arang bonggol jagung sebagai desikan menggunakan metode Taguchi Jatmiko, Tri Hadi; Suherman, Donovan Rendi; Rachman, Rinaldi Medali; Praharasti, Anggita Sari; Prasetyo, Dwi Joko
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.v19i3.22878

Abstract

Preserving food can be achieved through several methods, one of which is drying. Dried foods are easier to store and distribute. Environmental factors such as temperature and humidity play a crucial role in food preservation and must be controlled to increase its shelf life. A desiccant can be used to regulate humidity levels. Activated carbon is a material that can be used as a desiccant, which can be produced from biomass such as corn cobs. This study focuses on optimizing the conditions for using corncob charcoal as a desiccant by using a Taguchi orthogonal array. The optimization process involves determining the optimal KOH concentration, immersion time, and the ratio of charcoal to KOH volume. Results showed that KOH concentration was the most significant factor in activating carbon from corn cobs, followed by the ratio and immersion time. The optimal conditions for activating carbon from corn cobs as a desiccant were found to be a KOH concentration of 2%, a ratio of 10 g charcoal to 150 mL KOH, and an immersion time of 2 hours, resulting in a water vapor adsorption capacity of 0.3949 g/g
Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum Sugiharto, Yurika; Pratiwi, Ika Yohanna; Krisbianto, Oki; Srihtam, Aham Bulan Maya
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.v19i3.24576

Abstract

Gluten allergy has raised concerns due to its impact on health, especially as wheat noodles are widely consumed. The growing demand for gluten-free alternatives highlights the need for suitable substitutes. This study investigates the effects of fermentation modification on the amylose and protein content of tannia cocoyam flour and evaluates the impact of modified tannia flour and xanthan gum on the physicochemical and sensory properties of noodles. Fermentation of tannia cocoyam (Xanthosoma sagittifolium) corm flour using 9% Lactobacillus plantarum starter over 48 hours enhanced the characteristics of tannia cocoyam noodles. However, despite these improvements, the noodles remained brittle and lacked the desired chewiness compared to conventional noodles. The introduction of xanthan gum as a binding agent was used to improve noodle attributes. Various xanthan gum concentrations (0%, 1%, and 2%) were assessed for their impact on physicochemical parameters (color, optimal cooking time, rehydration capacity, cooking loss, and elongation) and sensory preferences. The findings revealed that modification of tannia cocoyam flour using the fermentation method influenced noodle color, while different xanthan gum concentrations had no discernible effect. Furthermore, modification of tannia cocoyam corm flour and the specific xanthan gum formulations influenced cooking loss, elongation, and the preferences of the panelists.
Optimasi kondisi proses pengeringan ampas wortel menggunakan RSM dan pemanfaatannya sebagai masker gel peel off Widyasanti, Asri; Namira, Tiara; Nurjanah, Sarifah
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.v19i3.20431

Abstract

Carrot pulp is a by-product of juice production with a source of pectin and carotene precursors of vitamin A. One way to use carrot pulp is through a drying process, such as convection drying, to produce carrot pulp flour. The purpose of this study was to determine the optimal conditions for drying carrot pulp using a food dehydrator, to determine the characteristics of carrot pulp powder under optimal conditions, and to determine the potential of carrot pulp powder in preparing peel off gel masks. The parameters in this study were moisture content, ash content, and drying yield. In addition, the parameters observed in the optimum carrot pulp flour were color and antioxidant activity. The dryer used was a food dehydrator operating at a temperature range of 45°C to 65°C for a duration of 20 to 26 hours. This research method was an experimental method with optimization using the Response Surface Methodology (RSM) type Central Composite Design (CCD) in the Design Expert 13 application. RSM determined the optimal drying process condition to be 65°C for 26 hours. This condition resulted in a product with a moisture content of 3.033%, an ash content of 5.326% and a drying yield of 11.062%. Carrot pulp flour produced under optimal drying conditions, when formulated into a peel off gel mask preparation, exhibited a drying time of 15-21 minutes.
Pengaruh perbedaan jenis wadah fermentasi terhadap keberhasilan fermentasi dan kualitas biji kakao: review Nengsi, Sulistia; Wahyudi, Vritta Amroini; Warkoyo, Warkoyo
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.v19i3.25366

Abstract

This paper aims to determine the effect of different types of fermentation containers. Fermentation of cocoa beans can be done using several types of fermentation containers such as fermentation boxes, bamboo baskets and styrofoam. Each type of container will produce different types of fermentation containers will influence changes in temperature and pH profiles during the cocoa bean fermentation process.    In this discussion we will discuss the influence of different types of fermentation containers used on the quality of the cocoa beans produced, so that this study can provide information regarding the influence of the type of fermentation container used on the success and quality of the cocoa beans. The method used is to review several previous articles using Google School and draw conclusionsUsing wooden boxes as fermentation media will produce more optimal temperature and pH than other container types because they have insulating properties. The duration of the length of the cocoa bean fermentation process will affect the result of the moisture content of the fermented cocoa beans. The longer the cocoa fermentation process, the lower the dried cocoa beans' moisture content. Limit The maximum moisture content of cocoa beans, according to SNI, is 7.5%. The total phenolic value of fermented cocoa beans is influenced by several differences, namely differences in fruit varieties, fruit maturity levels, fermentation processes, drying, and roasting or roasting.

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