cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. bangkalan,
Jawa timur
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
 66   67   68   69   70 
Aplikasi edible coating pati garut (Maranta arundinacea) pada apel (Malus sylvestris) potong dengan penambahan jeruk nipis dan daun mint Junianto, Faizal; Widodo, Harto; Suhartatik, Nanik; Karyantina, Merkuria
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27761

Abstract

An edible coating is a thin layer of hydrocolloid materials such as polysaccharides, polypeptides, lipids, and composites. Apples are one of the fruits that often undergo minimal processing, such as slicing. Cut apples are susceptible to damage, which can lead to rapid browning, to slow this reaction, an edible coating can be applied. This study aimed to determine the quality of apple slices after being treated with an edible coating made from arrowroot starch with lime juice and mint leaf during storage. This study used a Completely Randomised Design with two factors: storage time (0, 2, 4, and 6 days) and the concentration of lime juice and mint leaf. The results showed that adding lime juice and mint leaf did not significantly affect water content, vitamin C, and weight loss of apple slices, while the longer the storage, the more damaged the sliced apples were. Weight loss, antioxidant activity, total phenols, vitamin C, and total aerobic bacteria decreased during storage. The treatment of adding 13% lime juice and 10% mint leaves was able to suppress the total number of bacteria to 5.77 log 10 CFU / g at a shelf life of 6 days. The treatment of adding mint leaves and lime extract was able to inhibit damage to sliced apples for 6 days of storage
Determination of optimum fermentation time through microscopic, sensory, and eating quality comparison of hyacinth beans, sword beans, and soybean tempeh Jacob, Alexander Michael; Gaby, Cecilia; Rachman, Hans; Sulistyo, Joko; Krisbianto, Oki
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27608

Abstract

Tempeh is a traditional Indonesian fermented food made from soybeans, which are rich in protein and essential nutrients. However, the increasing demand for soybeans, particularly in Indonesia, has led to a search for alternative legumes. This study aims to evaluate the potential of hyacinth beans (HB) and sword beans (SD) as alternative legumes for tempeh production in comparison to conventional soybean (SB) tempeh. The research was conducted in two phases. The first phase was determining the optimum fermentation duration for HB and SD tempeh compared to SB tempeh using sensory appearance, hardness, and microscopic observation. The second phase was to determine the eating quality of all tempeh, which were steamed and fried, by sensory evaluation supported by color and texture analyses. Protein content analysis was also conducted on raw and cooked tempeh. Results showed that optimal fermentation durations were determined as 36 hours for HB and SD and 48 hours for SB tempeh, which had optimum sensory appearance, hardness, and Rhizopus mycelial growth. SB tempeh was more favored in the second phase than HB and SD tempeh. The preference for SB tempeh compared to the other two was thought to be because the panelists were more familiar with the sensory characteristics of SB tempeh. Protein content was highest in fried SB tempeh (37.49%), significantly increasing due to moisture loss during frying. While the original tempeh made from SB remains the most favored, non-SB legumes, especially SD, also present viable alternatives for tempeh production. Consequently, non-SB tempeh has the potential to reduce dependence on soybeans and support food diversification.
Kombinasi katalis FeSO4 dan H2O2 dalam penanganan air limbah agroindustri kopi menggunakan metode foto Fenton Novita, Elida; Sudirman, Nurfila Sari; Pradana, Hendra Andiananta; Afriliana, Asma; Harsono, Soni Sisbudi; Purnomo, Bambang Herry; Hartono, Tjahjo
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.26362

Abstract

Wastewater production from the coffee agroindustry is generally brown. Melanoidin contents cause it and the high content of organic matter in coffee processing wastewater can impact water pollution. Turbid coffee processing wastewater can prevent sunlight from entering the water if it is channeled directly into water bodies without prior treatment. The research aims to improve the quality of coffee processing wastewater using the photo Fenton method, which combines catalyst reagents from H2O2 and FeSO4. The stages of the research consist of adjusting the pH of the process, combining H2O2 and FeSO4 dosages, irradiating using UV light, settling, and analyzing wastewater quality improvements with parameters i.e. Total Suspended Solid (TSS), turbidity, color, pH, and Chemicals Oxygen Demand (COD). The research results show that adding H2O2 and FeSO4 treatment in the Fenton photo can improve the quality of coffee processing wastewater. H2F1 treatment (H2O2 0.2 M and FeSO4 0.0015 M) is the best alternative for reducing TSS, turbidity, color, and COD parameters. The percentage reduction values for TSS, turbidity, color, and COD is sequentially 95.55; 98.40; 93.97; and 72.47 %. The combination of H2SO4 and FeSO4 catalysts can be used as an alternative tertiary method for coffee agro-industrial wastewater purification which is effective and efficient.
Analisis jejak karbon pada produksi ayam potong dengan pendekatan life cycle assessment Azmi, Silmi; Junervin, Junervin; Rambe, Syamsuwarni; Hakim, Muhammad Luqmanul; Alu, Amina Kurniasi
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.28806

Abstract

Broiler chicken agroindustry has significant potential to produce carbon emissions from using resources, energy, and waste. Awareness of environmental sustainability encourages the industry to improve its production system to be more environmentally friendly. Before improving the production system, carbon emission analysis needs to be carried out in the production process to assess its impact. This study aimed to evaluate the impact of global warming throughout the life cycle of broiler chicken products through carbon footprint analysis using the Life Cycle Assessment (LCA) method. The data inventory consisted of inputs and outputs from three subsystems: feed production, broiler chicken production, and chicken meat production. The impact calculation used the CML-IA (Center of Environmental Science of Leiden University) baseline method on the SimaPro software. The results showed that 1 kg of frozen packaged carcass produced a carbon footprint of 4.35 kg CO2 eq. Feed production, especially soybean meal, bio waste, and electricity use, were the primary sources of emissions in the three subsystems. Improvement scenarios to reduce the carbon footprint included substituting soybean meal with local feed ingredients, processing biowaste into compost, and increasing energy efficiency in the cooling system
Prioritization of barriers to halal certification adoption for food SME: a study using Fuzzy Analytic Hierarchy Process Utama, Dana Marsetiya; Ramadhani, Taufik Akbar; Dewi, Shanty Kusuma
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.26695

Abstract

Halal certification plays a crucial role in boosting Muslim consumer confidence and expanding both domestic and international market opportunities. However, small and medium enterprises (SMEs) often encounter significant challenges in obtaining this certification. This study explores the barriers faced by food SMEs in Malang Regency, Indonesia, in adopting halal certification and offers recommendations to address them. Using the fuzzy analytical hierarchy process (AHP) method, the study evaluates and ranks 20 identified barriers. The results show that the main obstacles are limited capital for certification registration, complicated registration process, and weak enforcement and compliance with the halal logo. This study emphasizes the importance of adopting halal certification for food SMEs to access the global market. The AHP approach proved effective in assessing the barriers hierarchically and systematically. Recommendations are provided to improve food SMEs' understanding of halal certification requirements to enhance product competitiveness in the international market.
Pendugaan umur simpan kerupuk amplang ikan nila dengan berbagai jenis kemasan menggunakan metode pendekatan kadar air kritis Wijayanti, Nur; Nadiya, Ienas; Novitasari, Dian; Ayuningtyas, Laksmi Putri; Wicaksono, Rumpoko
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.26553

Abstract

Shelf life is an important thing to know and an indication of product safety. The shelf life of Poklahsar Bunda Madani’s tilapia fish amplang crackers is unknown. Determining the shelf life of tilapia fish amplang crakers using Accelerated Shelf Life Testing (ASLT) method with critical water content and several packages to determine the appropiate type of packaging. This study aims to 1) determine the shelf life of tilapia fish amplang crackers, 2) determine the effect of various types of packaging on the shelf life of tilapia fish amplang crackers using the estimation of critical moisture content, and 3) determine the best type of packaging that can maintain the shelf life of tilapia fish amplang crackers. The results of reseach estimated the shelf life of tilapia fish amplang crackers in polypropylene plastic packaging was 179 days (5 months), with metal plastic packaging it was 266 days (8 months), and with aluminium foil it was 322 days (10 months). Products packaged in packaging with low gas, light, and water vapor permeability make the product long lasting. Based on these results, aluminium foil has the lowest permeability and being the best packaging.
Pengukuran tingkat penerimaan konsumen pada zero waste store menggunakan pendekatan sustainable marketing Kristanti, Novita Erma; Hanun, Farah Tiara; Pratama, Bayu Arga Putra; Ainuri, Makhmudun; Suharno, Suharno
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.29338

Abstract

Indonesia is second on the list of countries contributing the most plastic waste globally, after China. This condition occurs because of the high number of household demands for FMCG (fast-moving consumer goods) products, most of which are packaged using plastic. Society needs action to reduce plastic waste. Sustainable marketing is a socially and environmentally responsible marketing principle that meets the needs of today's consumers and businesses. Sustainable marketing also preserves and ensures that future generations can meet their needs. This approach aims to positively impact the environment in a sustainable marketing scheme in Indonesia. This research aims to measure consumer acceptance of zero-waste stores and prioritize optimal business activities based on sustainable marketing. Collecting respondent data used a mixed method and a purposive sampling method. Data collection uses questionnaires for consumers and in-depth interviews with related parties, namely, the government, academics, and business managers. Research data processing uses the CSI (customer satisfaction index) method to measure consumer acceptance. Data analysis was carried out based on sustainable marketing attributes. The object of this research is zero-waste shops in Yogyakarta, namely Peony Ecohouse and Vert Terre. The research results show that consumer acceptance falls into the criteria of satisfaction with zero-waste store activities. Zero-waste store activities with sustainable marketing based on customer-oriented marketing (C-OM) and customer-value marketing (C-VM) assessments show positive values, meaning that activities in zero-waste stores directly impact consumers. The recommended business activity priorities are promoting and strengthening information regarding environmentally friendly zero-waste stores through direct events and social media, maintaining product price stability, maintaining continuous product availability,  and providing quality products.
Karakteristik fisik dan daya terima biskuit dengan penambahan tepung porang dan tepung jagung sebagai pangan darurat Hapsari, Rahma Bayunita; Syahputri, Gusti Ananda; Uswama, Kania
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.23729

Abstract

In an emergency such as a natural disaster, one type of special food is needed, namely Emergency Food Products (EFP). One of these ready-to-eat foods is biscuits. The purpose of this study was to determine the physical characteristics and acceptability of biscuits with the addition of porang flour and corn flour as emergency food. This study design used a Completely Randomized Design (CRD) using two factors, namely the porang flour and corn flour formulation factor and the pre-treatment temperature factor (-18oC and 4oC). The analysis used was texture analysis including crispiness and fracturability, color analysis and sensory analysis including taste, color, and aroma. The results showed that the porang flour and corn flour formulation factors had a significant effect on the physical characteristics in the form of crispiness, fracturability, color, and acceptability. While the pre-treatment temperature factor only had a significant effect on the hardness of the biscuits. So based on the characteristics above, the F2D1 sample with a ratio of 65 g porang flour: 50 g corn flour and a pre-treatment temperature of -18oC is the best sample and is suitable as emergency food.
Pengembangan minuman fungsional berbasis bubuk kakao lokal berkualitas tinggi dengan penambahan madu: analisis sifat fisik, kimia, dan umur simpan Risma, Risma; Kusnandar, Feri; Herawati, Dian; Adalina, Yelin
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27514

Abstract

This study aims to evaluate the effects of combining cocoa bean extract and honey in a functional beverage formulation, focusing on physical, chemical, and antioxidant properties. Cocoa beans used were of the Sulawesi 2 clone, sourced from Donggala, Palu, while honey was sourced from Sumbawa, East Nusa Tenggara. The research methods included analysis of total phenolics, flavonoids, catechin, epicatechin, theobromine, and caffeine content using HPLC, and antioxidant activity was assessed using the DPPH method. The functional beverage was formulated by mixing cocoa powder and honey in various doses, pasteurized at 75°C, and stored at 8-10°C. The addition of honey influenced the phenolic content and antioxidant effectiveness in formulations F1 and F2. Formulation F2 (10.17% cocoa powder, 8.47% honey, and 81.36% water) showed a total phenolic content of 9.36 mg GAE/g. Meanwhile, formulation F1 (10.34% cocoa powder, 6.90% honey, and 82.76% water) had a lower total phenolic content of 6.60 mg GAE/g. Although total phenolics and antioxidant activity decreased due to pasteurization and brewing, F2 (DPPH value of 0.30 mg TEAC/g) demonstrated higher antioxidant activity than F1 (DPPH value of 0.14 mg TEAC/g). Statistical analysis revealed significant differences in total phenolic content and pH between F1 and F2 (p 0.05). However, no significant differences were observed in antioxidant activity (p 0.05). Therefore, it is essential to consider processing methods to maintain the antioxidant activity of cocoa products derived from the Sulawesi 2 clone.
Karakteristik Fisikokimia dan Organolpetik Produk Chifon Cake Berbahan Dasar Tepung Sagu (Metroxylon sp.) Termodifikasi Wahyuni, Sri; Khaeruni, Andi; Elvira, Ilian; Dahlan, Andi; Fatahu, Fatahu; Usnul F, Maysya Sarwa
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22829

Abstract

The aim of this research was to determine the effect of using modified sago flour resulting from fermentation using lactic acid bacteria (BAL) UM 24, the heat moisture treatment (HMT) process and the combination of BAL UM 24 and HMT fermentation on the organoleptic and physicochemical characteristics of chiffon cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test) at the 95% confidence level (α=0.05). The results of the chiffon cake physical test research, the selected flour modification treatment can increase the kamba density and water absorption capacity of the chiffon cake, as well as reduce the specific volume of the chiffon cake. The selected treatment for the organoleptic test is the sago flour modification treatment with BAL UM 24 fermentation with a color preference score. , aroma, taste and texture of chiffon cake. respectively 4.15 (like), 4.20 (like), 4.13 (like), 4.10 (like). The physical characteristics of the selected treatment were a specific volume value of 21.68 (ml/g), a kamba density of 56.08 (g/ml) and a water absorption capacity of 1.27 (%). Proximate content with water content of 27.24 (% wb), ash content 1.33 (% db), protein content 13.39 (% db), fat content 17.16 (% db) and carbohydrates 28.24 (% db ).

Page 69 of 70 | Total Record : 697

 66   67   68   69   70 

Filter by Year

2010 2025


Reset
Filter By Issues
All Issue Vol 19, No 4 (2025) Vol 19, No 3 (2025) Vol 19, No 2 (2025) Vol 19, No 1 (2025) Vol 18, No 4 (2024) Vol 18, No 3 (2024) Vol 18, No 2 (2024) Vol 18, No 1 (2024) Vol 17, No 4 (2023) Vol 17, No 3 (2023) Vol 17, No 2 (2023) Vol 17, No 1 (2023) Vol 16, No 4 (2022) Vol 16, No 3 (2022) Vol 16, No 2 (2022) Vol 16, No 1 (2022) Vol 15, No 4 (2021) Vol 15, No 3 (2021) Vol 15, No 2 (2021) Vol 15, No 1 (2021) Vol 14, No 2 (2020) Vol 14, No 1 (2020) Vol 13, No 2 (2019) Vol 13, No 1 (2019) Vol 12, No 2 (2018) Vol 12, No 1 (2018) Vol 11, No 2 (2017) Vol 11, No 1 (2017) Vol 10, No 2 (2016) Vol 10, No 1 (2016) Vol 9, No 2 (2015) Vol 9, No 1 (2015) Vol 8, No 2 (2014) Vol 8, No 1 (2014) Vol 7, No 2 (2013) Vol 7, No 2: Maret (2013) Vol 7, No 1 (2013) Vol 6, No 2 (2012) Vol 6, No 1 (2012) Vol 5, No 2 (2011) Vol 5, No 1 (2011) Vol 4, No 2 (2010) Vol 4, No 1 (2010) More Issue