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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 750 Documents
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PENGARUH JENIS PENGEMAS DAN LAMA PENYIMPANAN TERHADAP MUTU PRODUK NUGGET GEMBUS Achmad Furqon A Q; Iffan Maflahah; Askur Rahman
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2468

Abstract

Nugget gembus merupakan produk olahan berbahan baku utama tempe gembus dan mengalami sedikit modifikasi yaitu terdapat penambahan teri nasi dengan perbandingan 3:1. Nugget gembus mudah rusak pada kondisi tertentu, oleh sebab itu diperlukan penelitian yang dapat mencegah rusaknya nugget. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis pengemas plastik dan lama penyimpanan terhadap mutu nugget. Jenis plastik yang digunakan adalah plastik PE (Polietilen) dan PP (Polipropilen) dengan ketebalan masing-masing 0,5 mm. Metode penelitian menggunakan 3 perlakuan yaitu nugget tanpa kemasan, nugget dengan pengemas PE dan nugget dengan pengemas PP. Parameter uji yaitu uji kadar air, uji kadar protein dan uji organoleptik (kerusakan) pada nugget dengan lama penyimpanan selama 30 hari. Nugget disimpan di lemari es menggunakan suhu 100C dengan pengemas plastik dalam kondisi vakum (hampa udara). Uji kadar air menunjukkan jenis plastik PE mampu mempertahankan kandungan air nugget gembus selama 20 hari. Uji kadar protein menunjukkan jenis plastik PP mampu menjaga kadar protein nugget gembus selama 20 hari. Uji organoleptik nugget menunjukkan plastik jenis PP mampu mempertahankan rasa, aroma, tekstur dan warna nugget dari kerusakan sampai hari ke 20.
PENGUKURAN PREFERENSI KONSUMEN BAKSO Marta Catur Pamungkas; Banun Diyah Probowati; Iffan Maflahah
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2034

Abstract

Consumers make purchases based on certain choices. These options include product attributes and attribute level. Meatball has attributes such as texture, price, and taste. These attributes affect the consumer buying process . The aim  of this study was to determine the utility values for all attributes and attribute level of meatballs that have been selected by consumers. This research is  a qualitative and quantitative research conducted in Bangkalan Regency. Respondents of this study consisted of 60 people. The results of this research  revealed that the value of the utility for the level of preference of texture was soft texture with a utility value of  0.058, meatballs price at Rp 500.00 with utility value of 0.006, and the selected flavor attributes are taste spicy sauce with  utility value of 0.36. Attributes to contribute to consumer's decision to buy meatballs were flavor at 63.321 % , texture at 20.114 % and meatball price at 16.565 % contribution
OPTIMASI PENENTUAN KESEPAKATAN HARGA NILAM PADA RANTAI PASOK MINYAK ATSIRI DI KABUPATEN KUNINGAN Hendrastuti Hendrastuti; Eriyatno Eriyatno; Meika Syahbana Rusli; Johny Wahyuadi Soedarsono
AGROINTEK Vol 6, No 1 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i1.1949

Abstract

Patchoulioilis one of thevolatile oilcommodityIndonesia. Development of patchouli oil industry not only improves the welfare of agroindustry entrepreneurs, but also will improve the welfare of patchouli plant growers. The purpose of this research is to design a Balancing of the Selling Price of patchouli oil and patchouli by price optimization andFeasibility Analysis of small farming and refining industries by analysis of financial feasibility.Feasibility Farm and Small business feasibility Refining Industry are viable(IRR 1.0 and B / C Ratio 1.0)
ANALISIS SIFAT FISIK DAGING SAPI TERDAMPAK LAMA PERENDAMAN DAN KONSENTRASI KENIKIR (Cosmos caudatus kunth) Rohmah Rohmah; Mohammad Fuad Fauzul Mu’tamar; Umi Purwandari
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.2894

Abstract

Beef is one of the most popular food commodities. Beef often has textural problems, especially when consumed. One method to improve the tenderness of beef is by enzymatic treatment. In some plants there are meat-eating enzymes. This study aims to determine the influence of leaves kenikir (cosmos caudatus kunth) against the tenderness of beef. The researchers used a complete randomized RAL design method with two factors each of the 3 levels of the first factor of leaf extract of kenikir with 25, 50, 75% concentration while the second factor was the immersion time of 15, 30 and 45 minutes. The test parameters included hardness, cooking shrinkage, power water tie and sensory (aroma, color, texture). The results showed that the texture test decreased the level of hardness of beef along with the increased concentration of the added leaves. Likewise with the long immersion, the longer the soaking results of the hardness of beef being tried further decreased.
BAURAN PEMASARAN PRODUK BARU PELUMAS FOOD GRADE GREASE BERBAHAN DaSAR MINYAK SAWIT Ali Maksum; Tri Yanto
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2022

Abstract

Grease with food grade specification is essentially required on food processing production activities.  The purpose of this study is to develop a new product marketing mix for food grade grease, i.e 1) product priority, 2) pricing priority, 3) distribution priority and 4) advertising priority. This Research was conducted in Sub District Purbalingga and Padamara, Purbalingga regency with respondent SMEs food processing. Analysis of the determination of marketing mix that includes product, price, advertising and distribution using the Analytical Hierarchy Process (AHP). Sampling was purposive random sampling method with a population of 64 SMEs so drawn sample of 20 respondents. Result of the study showed the marketing mix priority which were: (1) advertising priority for the new food grade grease product with an ads that could attract the attention of consumers in order to made the consumers interested, tried, and bought the new food grade lubricating grease products. (2) Price priority for the new food grade grease products which was by determining the moderate prices to compete the competitors' prices while still maintained a high quality. (3) Product priority for new food grade grease product which was producing a qualified product which could withstand the wear of the engine, green colour of the product, a 350 g size packs with a rectangular shape packaging labels. (4) Distribution priority for the new food grade grease product which was a short distribution channels through mobile vendors so that the consumers were able to save costs, and got the product fast and easily
PENGUKURAN DAN ANALISIS PRODUKTIVITAS PRODUKSI DENGAN METODE OBJECTIVE MATRIX (OMAX) DI PG.KREBET BARU MALANG Raden Faridz; Burhan Burhan; Adelya Eny Wijayantie
AGROINTEK Vol 5, No 2 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i2.1940

Abstract

PG. Krebet Baru Malang is a firm that produces sugar. To evaluate productivity, it is necessary to measure it  in the right way and with the proper tool.  The result of this measurement can be a consideration and be one of factor for adding production fasility and workforce that support the firm activity.  The main problem that will be studied in this research are how to measure firm productivity and what plan that should be done so that the firm productivity will raise then.  Method used in this study is Objective Matrix (OMAX). Following is the procedure of OMAX: 1) to determine criteria of how to improve productivity, 2) to determine performance ratio, productivity objective, scoring, assesment and weighting 3) evaluation, and 4) planning for the future.  This study rusults productivity or PG Krebet Baru: 1,67(2006), 5,85 (2007) with index 250,28. In 2008 2,33 with index -60,17.  In 2009 it raises to be 2,66 with index 14,16. The material productivity gives the largest contribution in the firm productivity measurement (2007). The decline of the firm productivity (2008) caused by the decline of the using of material and the length of the milling day.  The firm productivity is rise in 2009. This increment was caused by the improvement of machine productivity.  Some plannings of how to raise the firm productivity are: the usage of raw material, time of machine operated, and the length of milling day to get 5  score of productivity.
KARAKTERISTIK MIE KERING DENGAN SUBSTITUSI TEPUNG GEMBILI DAN PENAMBAHAN PLASTIZISER GMS (GLISEROL MONO STEARAT) Sri Winarti; Enny Karti Basuki Susiloningsih; Ferry Yusuf Zaenal Fasroh
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3069

Abstract

Mie saat ini merupakan salah satu makanan yang sangat digemari semua masyarakat, hal ini didukung dengan kecenderungan dan pola hidup masyarakat modern yang lebih menginginkan makanan siap saji. Kebutuhan terigu yang merupakan bahan dasar pembuatan mie perlu diimbangi dengan upaya substitusi dengan bahan baku local, salah satu alternatif menggunakan tepung umbi gembili (Dioscorea esculenta L.). Meskipun telah dapat dikembangkan menjadi tepung, kelemahan dari sifat fungsional tepung umbi gembili ialah tidak adanya kandungan gluten pada tepung gembili yang mengakibatkan adonan mie kurang elastis. Salah satu upaya untuk memperbaiki kelemahan tersebut adalah dengan penambahan plastisizer yaitu gliserol monostearat untuk memperbaiki karakteristik mie kering. Penelitian ini bertujuan mempelajari pengaruh substitusi tepung gembili dan penambahan gliserol monostearat terhadap kualitas fisikokimia dan organoleptik mie, sehingga dihasilkan mie dengan kualitas baik dan disukai konsumen.Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 12 perlakuan dan tiga kali ulangan dengan perlakuan substitusi tepung gembili (0%; 15%; 30%; dan 45%) dan penambahan GMS (1%; 2%; 3%). Data dianalisa menggunakan metode two-way ANOVA pada tingkat kepercayaan 95%, Jika ada perbedaan antar perlakuan dilanjutkan dengan Uji Duncan α = 5%,  dan untuk analisa uji organoleptik menggunakan metode hedonik scale scoring dengan perhitungan data menggunakan metode friedman. Hasil penelitian menunjukan mie kering tepung gembili dengan perlakuan substitusi tepung gembili 15% dan penambahan gliserol monostearat 3% merupakan perlakuan terbaik dengan nilai kadar air 8,84%, kadar abu 1,65%, kadar protein 7,50%, kadar pati 55,99%, daya rehidrasi 41,93%, elastisitas 25,69%, cooking loss 7,94%, serta jumlah ranking warna 132,00, aroma 114,50, dan tekstur 183,00
PERENCANAAN PRODUKSI KERUPUK PULI DENGAN METODE PROGRAM DINAMIK DI UD RIZKY JEMBER Bambang Herry Purnomo; Yuli Wibowo; Kiswatul Maulidiah
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2125

Abstract

Production planning is an area that is very important in making the decision of the level of startegis company, Especially in manufacturing companies.The production has an important role in the production of processing facilities, because it includes equipment, resources and labor for some operations. Production planning done aims to give a decision based on resources owned companies in the meet demand for products produced. UD Rizky is industry of cracker which is in kabupaten jember. Production planning conducted by UD Rizky is not optimal, So as to cause a mismatch between demand market with the amount of supplies, and the production. The purpose of this research is to produce production planning cracker optimal production includes the number and the amount of supplies in the period october 2014 until september 2015. The methodology that was used as solution optimal for determining the amount of the production and the number of supplies cracker is a method of dynamic programming with the function of the objective of minimizing the cost of production during the period a year. The results of research indicates that production planning using dynamic programming can minimize the amount of supplies worth 1,200 kg and the production of 11,993 kg. Besides, production planning using methods dynamic programming at UD Rizky jember may lower production costs amounting to 32,51 % from Rp 334.327.982 to Rp 225.630.659.
PENENTUAN KONDISI PROSES PRODUKSI SURFAKTAN MES UNTUK APLIKASI EOR PADA BATUAN KARBONAT Mira Rivai; Tun Tedja Irawadi; Ani Suryani; Dwi Setyaningsih
AGROINTEK Vol 5, No 1 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i1.1933

Abstract

Surfactant injection is one of the ways to lessen oil remains left in reservoir. This is done by injecting an active surface substance into reservoir until the tension of water-oil interface can be degraded. Reducing interfacial tension results in a reduced capillary pressure on pore stricture area of reservoir rocks until the oil caught in the pores can be pushed and produced.  In order to make this process function optimally, an appropriate surfactant that fits the condition and formation of water and reservoir is needed.  This study was conducted to get the best time of sulfonation process for producing MES surfactant with lower interfacial tension for EOR application at carbonate rock and to determine purification process of MES surfactant. Results showed that the best time of sulphonation to produce MES surfactant was from the third hour to the fourth hour.  The selected purification process was conducted without methanol addition.
Model Pengendalian Fluktuasi Harga Gula Pasir dengan Program Stabilisasi dan Sokongan Harga Pemerintah Burhan Burhan
AGROINTEK Vol 4, No 1 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i1.2742

Abstract

White sugar is an important commodity Indonesia. Sugar’s price fluctuates due to itsavailability. The availability is depend on the season of sugar crop. Government has to controlits price to fullfill national price. However, previous experience shows that scarcity of productavailability and fluctuated of price due to unbalanced supply and demand quantity. This paperproposed a model to control price of white sugar for case of one commodity and multi region.One time horizon is divided into four periods: (i) beginning of harvesting period, (ii) end ofharvesting period, (iii) beginning of planting period, and (iv) end of planting period. There aretwo type of region considered (i) deficit region and (ii) surplus region. A price band isdetermined to define maximum and minimum price of white sugar. The government has twopolicy options to control the price of white sugar (i) price support program, and (ii) pricestabilization program. This problem is modeled as mathematical programming problem withobjective function is to maximize total benefit of producer, consumer, and government.Numerical example is provided to illustrate model mechanism for price of white sugar in bothregion.

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