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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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Strategi pengadaan bahan baku agroindustri daun kelor berkelanjutan (studi kasus CV. Tri Utami Jaya di Mataram Provinsi Nusa Tenggara Barat) Agusfian, M.; Machfud, Machfud; Udin, Faqih
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.v19i4.27973

Abstract

CV. Tri Utami Jaya is an agricultural processing industry that utilizes moringa leaves in various product variants. The problem faced by CV. Tri Utami Jaya has a large capacity but idle capacity. Namely the production capacity that can be used by large companies are companies can use it. In reality, the capacity is not used (idle). In addition, I learned about the challenges faced by CV. Tri Utami Jaya with market potential, is in high demand while the need for raw materials is still fluctuating. The purpose of this study is to determine the need for accurate raw material procurement using the Auto Regressive Integrated Moving Average (ARIMA) model in order to obtain the most optimal prediction results, analyze internal and external factors that influence raw material procurement, and obtain a sustainable moringa leaf agroindustry raw material procurement strategy in terms of fulfillment and minimal risk. This research stage begins with a field study that will include interviews with moringa leaf agroindustry actors. The analysis method used is a combination of SWOT (Strengths, Weaknesses, Opportunities, Threats) and Analytical Hierarchy Process (AHP) techniques to obtain strategic priorities. The results of this study found two clusters, namely raw material fulfillment strategies and procurement risk reduction strategies. Furthermore, the first priority strategy alternative is to utilize the availability of large land in NTB (core plantations and partnerships), capital assistance for farmers, and government support in planting moringa by involving local workers, with a score of 0.3156. The second priority strategy is socialization to encourage farmers to replant moringa by ensuring higher profits from moringa leaf commodities with a score of 0.1979. The third priority strategy is to maximize the use of storage warehouses to accommodate and store raw materials in large quantities when availability is high, in order to face the threat of reduced availability of raw materials and weather uncertainty with a score of 0.1768.
Evaluasi daur hidup pisang cavendish di Kabupaten Bondowoso: analisis potensi pemanasan global dan alternatif perbaikan Novita, Elida; Oktavian, Ziqrul; Andriyani, Idah; Lestari, Ning Puji
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.v19i4.26530

Abstract

Cavendish bananas (Musa acuminata Cavendish) have been cultivated in Bondowoso Regency to meet local market demands. Cultivating Cavendish bananas contributes to the potential for emission from global warming (GWP) and environmental quality conditions. This research objective to determine the emission impact and improvement recommendation of Cavendish Bananas production in the Bondowoso Regency as an environmentally friendly product. This research used the Life Cycle Assessment (LCA), which has steps such as goals and scope determining, life cycle inventory, and life cycle impact assessment and interpretations. The results of this research show that in one cycle of Cavendish banana cultivation, total GWP emissions of 95,544 kgCO2eq are generated. This impact is derived from pesticides, chemical fertilizers, diesel fuel consumption, electricity consumption, solid waste, and liquid waste. To minimize these impacts, alternatives such as compost fertilizer, fermented animal feed, processed food from banana hearts, banana chips, wastewater treatment, and the use of solar panels for electricity are needed. If implemented, these alternatives can reduce total GWP emissions by 76% or 72.537 kgCO2eq compared to conventional cultivation.
Pengaruh lama ekstraksi dan fermentasi dalam pembuatan minyak kelapa terhadap rendemen dan sifat sensoris minyak kelapa Syifa, Khumairoh Asy; Karseno, Karseno; Haryanti, Pepita
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.v19i4.27022

Abstract

Coconut oil is a processed product from old coconut meat in the form of aClear-colored liquid with a distinctive coconut smell. This research aimed to determine the effect of extraction time and concentration (mixer) and fermentation (tempeh yeast) time on the highest yield of coconut oil and sensory properties by using extraction and fermentation time. There were three treatments in this study, namely extraction time P1= 5 minutes. P2= 10 minutes. P3= 15 minutes and tempeh yeast concentration R1= 1%. R2=3% and R3=5% with three repetitions. The analysis yielded data using ANOVA, which was further tested with Duncan, and sensory testing was conducted with Friedman. The observation parameters include the highest yield of coconut oil and the sensory properties of coconut oil in accordance with SNI. From these three treatments, the highest yield combination, P3R1, was obtained with an extraction time of 15 minutes and a tempeh yeast concentration of 1%. The highest yield of coconut oil was 17.76%. The sensory quality of the obtained is that the color of the coconut oil is clear, and slightly yellowish, the fragrance of the coconut oil has a typical coconut, and the panelists like it.
Aplikasi mikrokapsul ekstrak kulit melinjo merah (Gnetum gnemon L.) pada minuman serbuk effervescent Siregar, Tagor; Gunawan, Cindy
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.v19i4.21294

Abstract

Red melinjo (Gnetum gnemon L.) peels have high carotenoid content and have the potential to be a natural food colorant. But it is difficult to dissolve in water, easily degraded by heat, and light. Microencapsulation is the process of coating core material which is easily damaged by using coating material. The purpose of this research is to protect, maintain, and improve the stability and solubility of carotenoid from red melinjo skin extracts. This research consist of two stages, preliminary and main research. In the first stage preliminary research, red melinjo peels were extracted using ethyl acetate and its characteristics were analyzed. In the second stage preliminary research, microencapsulation of extract using spray drying method, then its characteristics were analyzed. In the main research, the determination of the number of microcapsules and the ratio of citric acid and tartaric acid based on the characteristics of the best effervescent powder drink. Characteristics of red melinjo peels extract, water content 18.47%, yield 1.37%, total carotenoid 19.41 mg/g sample, total phenolic 27.86 mg GAE/g sample, and total flavonoid 30.60 mg QE/g sample. Characteristics of microcapsules, encapsulation efficiency 62.10%, solubility of microcapsule 93.44%, total carotenoid 0.29 mg/g sample, total phenolic 1.2 mg GAE/g sample, and total flavonoid 2.23 mg QE/g sample, moisture content 6.18%, yield 65.72%, and vitamin C content 404.37 mg/100g. Selected effervescent powder drink with the treatment of 0.5 gram microcapsules and 1: 2 acid ratio has the highest total carotenoid content, which is 0.05 mg/g sample, pH 6.03, foam volume 129.17 ml, soluble time 156.17 second, water content 8.99%, and the color is red based on °Hue 29.08. The chemical composition are water content 8.99%, ash content 21%, protein content 0.06%, carbohydrate content 69.79%, fat content 0.16%, and vitamin C content of 2.35 mg/100ml.
KARAKTERISTIK POTENSIAL SIFAT MEKANIK, ANTIMIKROBA DAN BIODEGRADABLE BIOFOAM BERBAHAN ENCENG GONDOK (EICHHORNIA CRASSIPES) Khoirunisa, Asiva; Zulfi, Erlin Maisatul; Safitri, Novita Aulia; Nisa’, Thufailah Khoirun; So’imah, Nur Faridatus; Yuliyanto, Eko
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.v19i4.26431

Abstract

The development of biodegradable foam, or Biofoam, utilizing water hyacinth cellulose and arrowroot starch, presents a promising alternative to the environmentally detrimental use of polystyrene foam. Water hyacinth, which proliferates extensively in the Semarang region and is often regarded as a parasitic species, boasts a significant cellulose and fiber content, quantified at 72.63%. This high cellulose content renders it a viable resource for the production of sustainable packaging materials, thereby addressing both environmental pollution and associated health risks posed by traditional polystyrene foam. This study aims to characterize the properties of the produced foam through a series of antimicrobial tests, tensile strength tests, and biodegradability assessments. The raw materials utilized include cellulose derived from water hyacinth stems, arrowroot starch, carboxymethyl cellulose (CMC), chitosan, and polyethylene glycol 400 (PEG 400). The result showed that Biofoam exhibits no bacterial growth, as determined by antimicrobial testing. The tensile strength test results were consistent with Synbra Technology standards, with tensile strength values ranging from 1.58 MPa to 2.63 MPa. Furthermore, Biofoam has successfully passed the biodegradability test, as evidenced by its degradation in soil using the soil burial test method, which is characterized by the physical transformation of Biofoam into a softer and more porous material. To improve the performance of the biofoam, further research is needed regarding its shape.
Kajian ketebalan dan lama pengeringan terhadap sifat kimia, sensoris dan fisik opak tepung ubi kayu (Manihot esculenta C) Nurdjanah, Siti; Putri, Aulia; Susilawati, Susilawati; Nurbaiti, Nurbaiti; Larassati, Dyah Putri
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.v19i4.22711

Abstract

Opak is a traditional food from Indonesia made from fresh cassava. But fresh cassava has short shelf life because of the undergoing post-harvesting physiological deterioration shortly after harvest. Therefore, this research tried to replace the fresh cassava with cassava flour as a raw material for opak production. The purpose of this study are to determine the thickness and drying time in the production of opak from cassava flour which produces the best sensory, physical and chemical properties. Opak was made with thickens variations of (K1) 0.5 mm, (K2) 1 mm, (K3) 1.5 mm, and (K4) 2 mm with drying time variations of (P1) 1 hour, (P2) 2 hours, and (P3) 3 hours. The results show that there has interaction effect between thickness and drying time toward the best opak cassava flour, namely 1 mm thickness with 3 hours drying time with color characteristics 1.40 (brownish yellow), texture 4.02 (crispy), flavour 3.2 (slightly typical of cassava), the bulk density was 0.59 g/mL, the water absorption capacity was 5.49 %, and the oil absorption capacity was 0.03 g/g, the moisture is 0.20 %, the ash content is 2.89 %, the protein content is 1.26, fat content 27.12 %, and 68.51 % of carbohydrates.
Enhancing retailer efficiency of agroindustrial product: A DEA approach based on SCOR perspective Dania, Wike Agustin Prima; Ardiasti, Alvina Ovilia; Rohmah, Wendra Gandhatyasri; Lu'ayya, Naila Maulidina
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.v19i4.27724

Abstract

Retailer performance is critical for enhancing supply chain operations and achieving a competitive advantage in the food industry. It directly impacts customer satisfaction, profitability, and overall supply chain effectiveness. CV. LMN is an Indonesian apple cider drink manufacturer that involves 36 retailers in distributing its products to consumers. While the success of the marketing process relies on the retailers, the company has not previously assessed their performance. This research aims to examine CV's retailer performance. LMN using Data Envelopment Analysis from the Supply Chain Operations Reference (SCOR) perspective. The SCOR model's attributes of plan, source, deliver, and return served as the foundation for selecting evaluation factors. A CRS output-oriented DEA model was utilized to assess how efficiently retailers can increase their outputs without altering their resource consumption. The result shows that 6 out of 36 retailers are marginally efficient, indicating a potential for performance improvement and getting closer to the efficient frontier related to cash-to-cash cycle time, order received damage-free, fill rate, and customer complaints. These retailers can enhance their efficiency by implementing strategies such as reducing inventory levels, applying safety stock, negotiating payment terms with distributors, improving material handling during storage, and pre-checking products before delivery.
Penentuan kondisi optimal operasi deodorisasi bertahap untuk memaksimalkan retensi karoten dalam produksi minyak sawit merah (RPO) Hidayat, Jefri Pandu; Munfarida, Siti; Lestari, Rizka; Hariyadi, Asful; Putra, Adrian Prananda; Putri, Andini Angelina; Maulidi, Ahmad
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.25867

Abstract

Red palm oil (RPO) is an intermediate superfood derived from palm oil, with the potential to reduce stunting and supply sustainable phytonutrients aligned with SDGs 4 in Ibu Kota Nusantara (IKN), East Kalimantan. RPO contains significantly higher carotene levels than commercial oils which is produced through physical modification processes to remove phospholipids and palm distinctive smell by beta-ionone. This study focuses on optimizing the deodorization process that removing impurity and volatile compounds. The optimization used Response Surface Methodology (RSM) with Central Composite Design (CCD) across 13 experimental runs, varying two key parameter temperature (118–133°C) and heating time (238–253 minutes). The novelty of deodorization process using multi-flash autovaporization by lower temperature for better preserve carotene. The effects on carotene content, free fatty acids (FFA), and density were analyzed using Design Expert 13 software. The optimal condition was found at 120°C for 240 minutes, resulting in 280 ppm carotene, 1.11% FFA, and a density of 0.948 g/cm³. The carotene kinetic model has been foundwhere X is temperature and Y is time. Statistical and graphical analysis confirmed that the final product met Indonesian standards SNI 3741:2013 and 9098:2022, which require FFA below 5% and carotene above 30 ppm.
Penentuan alternatif pendukung keberhasilan peningkatan produksi dan daya saing kakao menggunakan analytical hierarchy process (AHP) Rahmah, Devi Maulida; Maulida, Kania Fitrah; Januardi, Januardi
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.26296

Abstract

Amidst the increasing consumption of cocoa and its derivative products, Indonesia has become the 7th largest cocoa producer in the world. Most of the cocoa produced by Indonesia is exported abroad, with the main export destinations being Malaysia, Vietnam, the United States, India, China, the Netherlands, and Australia. However, Indonesia is currently experiencing a decline in productivity and competitiveness caused by declining production and poor cocoa bean yields. This causes the amount of cocoa to not meet the demands of processors so that processors import cocoa beans. Therefore, it is necessary to know the solution to increase cocoa productivity and competitiveness in Indonesia. AHP is used in determining decisions that can encourage increased cocoa production and competitiveness in Indonesia involving 5 stakeholders. The results of the study showed that the best solution that can be done to increase cocoa production and competitiveness in West Java is to improve the quality of production and cocoa beans, through farmer guidance on Good Agriculture Practices and Good Manufacturing Practices with the highest weight, namely 0.2556.
Pengembangan healthy snack bar kombinasi koro benguk (Mucuna pruriens l.) dan ubi jalar ungu (Ipomoea batatas l.) berdasarkan penerimaan konsumen Wahyuni, Cici; Falah, Affan Fajar; Nugrahini, Arita Dewi
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28623

Abstract

Market demand shows increasing consumer behavior toward healthy snack products, which are lower in sugar, salt, fat, and contain other nutrients. However, snack bars on the market contain high levels of sugar and fat. This research aims to develop a healthy snack bar formula based on koro benguk flour and purple sweet potato with stevia sweetener, and to comparative analysis of benchmark products based on healthy snack bar quality standards and product sensory quality. This study used a 2-factor Completely Randomized Design consisting of a variation of koro benguk and purple sweet potato flour: A1 (45: 55%), A2 (40: 60%), A3 (35: 65%) and the factor of adding stevia sweetener: B1 (1.5ml), B2 (3 ml), B3 (4.5 ml). Data analysis in this study used the Two Way ANOVA and Kruskall Wallis methods. The best formula based on consumer acceptance is sample A2B2 (40% koro benguk flour: 60% purple sweet potato flour: 3 ml stevia sweetener) with characteristics of moisture content 15.59%, ash 2.64%, fat 19.71%, protein 14.94%, carbohydrate 47.33%, total dietary fiber 4.77%, total sugar 9.95%, and salt 0.034%. The snack bar product has the advantage of being lower in sugar, salt, and fat content, but with fiber, protein, and a sensory quality preference score that is lower than the commercial product. Healthy snack bar products still need to be evaluated to improve product performance to commercial products.

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