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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 750 Documents
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Front Matter, Vol 20 No 1 2026 Agrointek, Editorial
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.v20i1.33690

Abstract

Ekstraksi elemen kemasan basreng ikan menggunakan metode rough set berbasis Kansei Engineering Sari, Novi Purnama; Febriyani, Annisa Putri; Prastiwinarti, Wiwi
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.v20i1.27077

Abstract

This study employs the Rough Set method based on Kansei Engineering to analyze the packaging design elements of fish fried meatballs. The purpose of this study is to identify design elements that align with consumer preferences. The method involved collecting consumer preference data through Kansei Engineering and processing it using Rough Set analysis. The results recommended a packaging design with the highest Laplace value of 0.7500 and a support size of 2. The recommended packaging includes multilayer material, standing pouch type, sealing closure system, additional features such as ziplock and hanging hole, modern design style, sans-serif typography, design elements featuring images and illustrations, a fun color scheme, medium size, and direct print on the material surface. This study demonstrates that Kansei Engineering can produce packaging designs that match consumer preferences through quantitative data analysis.
Strategi perbaikan makanan khas betawi gabus pucung melalui pendekatan importance performance analysis dan causal loop diagram Mela, Ervina; Syafiya, Yasmina; Setyawati, Retno
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.v20i1.26050

Abstract

Some regional specialties are at risk of being abandoned by the community. One of them is gabus pucung, a traditional Betawi dish, which requires efforts to maintain its existence. The aim of this research is to identify the attributes that need improvement in gabus pucung based on consumer perceptions and then formulate improvement strategies. Data was collected through a questionnaire distributed to 100 respondents and processed using Importance-Performance Analysis and Causal Loop Diagrams. The findings indicate that four attributes of gabus pucung cuisine require improvement: taste, promotion via social media, promotion through events/exhibitions, and restaurant cleanliness. To enhance food taste, a recommended strategy is to standardize recipes. The strategy for improving promotion via social media involves increasing online engagement. To address challenges in exhibitions, restaurant entrepreneurs can reduce serving times and offer smaller portion options. Another exhibition-related strategy is to involve corporate CSR programs to support MSME entrepreneurs specializing in regional cuisine through exhibition activities. The recommended improvement strategy for restaurant cleanliness is implementing SSOP (Sanitation Standard Operating Procedures). This research is expected to have a positive impact on the preservation of Indonesian culture and the economy by creating jobs and increasing income, especially in the culinary tourism sector.
Affective design for evaluation instruments of agro-industrial training performance Yuniarti, Zahra; Purwadi, Didik; Ushada, Mirwan
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.v20i1.28069

Abstract

Affective design incorporates emotional and subjective aspects into product design to enhance user satisfaction. To design a performance evaluation instrument that aligns with user needs, Kansei engineering offers a method for translating subjective user preferences into tangible design element. This study aims to (1) identify user needs in the instructor performance evaluation attribute and (2) extract essential factors for developing performance evaluation instruments in agro-industrial training institutions. The input dataset was obtained through interview to acquire Kansei words. Data were collected and subsequently reduced through a Kansei word selection questionnaire, Aiken’s test, and a semantic differential scale. Factor analysis was conducted to identify the attributes of performance evaluation and to extract the features necessary for the development of the instrument. As the result, the collected Kansei words related to performance evaluation attribute will be instructor competency, clarity of content, guiding participants, capability to answer, well dressed, punctuality, broadening perspectives, mutual support, respect and helpful. As for the feature considerations to develop the instrument, Kansei words used are online, substantive, on point, click and go, and measurable. The results of this study demonstrate the applicability of Kansei engineering in designing affective performance evaluation instruments that align with user needs.
Pengujian produk minuman herbal berbasis teh (Camellia sinensis L. Kuntze.), bunga telang (Clitoria ternatea L.) dan daun mengkudu (Morinda citrifolia L.): toksisitas , sifat antidiabetik dan penerimaan konsumen Budianta, Tarsisius Dwi Wibawa; Widyawati, Paini Sri; Raharjo, Sentot Joko
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.v20i1.27475

Abstract

The production of herbal drinks by combining three ingredients, namely tea leaves, butterfly pea flowers, and noni leaves, is intended to obtain herbal drinks that have health benefits and can be accepted by consumers. The reason for using the three ingredients is because tea leaves have high antioxidant, noni leaves have antioxidant and antimicrobial properties, and butterfly pea flowers have high antioxidant, and also become an attractive natural coloring for drinks. The experiment was carried out by mixing the three ingredients with varying weight ratios, as many as 9 treatments with a weight of 2.25 g each and put into a tea bag, which was then steeped using hot water with a volume of 200 ml at 90 ± 1 oC, for 3 minutes. Identification was carried out by toxicity tests on shrimp larvae, alpha-glucosidase enzyme inhibition tests, consumer acceptance levels through aroma-taste and colour preference tests, and searching for antioxidant compound profiles using GC-MS and FTIR. The experiment was carried out by combining the three ingredients with varying weight ratios, as many as 9 treatment with a weight 0f 2.25 g each and put into a tea bag, which was then steeped using hot water with a volume of 200 ml at 90 ±1oC, for 3 minutes. From the experiment, it was obtained that herbal drinks were proven to have bioactive compounds with LC50 values between 98.94-351.59, capable of inhibiting the performance of alpha glucosidase enzymes with an inhibition level of between 13.60 -63.97%; the level of panelist acceptance using a preference test with a rating scale of 1 to nine obtained a value of 3.34 (slightly dislike) -6.2 (slightly like) for aroma-taste, while for the color preference test obtained a value of 3.9 (slightly dislike) -6.22 (slightly like). From the GC-MS test, the compounds esani and 1,3,7-Trimethyl-3,7-Dihydro-1H-purine-2,6-dione were identified, and from the FTIR test, the compounds chlorophyll, pheophytin, aromatic compounds, polyphenols, catechins, and other compounds were identified.
Front Matter, Volume 19 No 4 (2025) Agrointek, Editorial
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kualitas selai lembaran ekstrak ubi jalar ungu dengan penambahan pasta ekstrak kulit nanas madu Tarudea, Gisela Cita; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
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.v20i1.28497

Abstract

Fruit leather is a semi-moist food product that has a distinctive fruit flavour and a compact texture, which is not easily broken, and can be rolled up. Using purple sweet potatoes, rich in dietary fibre, can help increase the fibre content in fruit leather products. Pineapple is a commonly found fruit in Indonesia; pineapple peel is used as a by-product that is seldom used and is only thrown away; it has the potential to be a source of pectin. This study was conducted to determine the chemical, physical, microbiological, and organoleptic quality of fruit leather with the use of purple sweet potato extract with the addition of honey pineapple peel extract paste, as well as to determine the best comparison between purple sweet potato extract and honey pineapple peel extract paste. This study was conducted using the CRD method with variations of purple sweet potato extract and honey pineapple peel extract paste variations as follows: 70:0 (K), 70:3 (A), 70:6 (B), and 70:9 (C). This study showed that the use of purple sweet potato extract and honey pineapple peel extract paste had a significant effect on moisture content, ash content, insoluble fibre content, soluble fibre content, dissolved solids, texture, colour, and organoleptic properties. The fruit leather made in this study has met the TPC and Yeast Mould Count standards regulated by the National Standardisation Agency (2008). Fruit leather with the best quality results from this study is purple sweet potato extract fruit leather with the addition of honey pineapple peel extract paste at 70:9%.
Karakteristik Biodegradable Film Komposit Berbahan Pati Termodifikasi-Nanokitosan-Glukomanan dengan Penambahan Plasticizer Gliserol dan Sorbitol Salsabila, Syahla; Haryanti, Pepita; Wibowo, Condro
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.v20i1.23189

Abstract

The starch-based film is known to exhibit poor mechanical properties. Combining multiple materials as composite could be an alternative solution to the problem. The suitability of ratios between modified cassava starch, chitosan, and glucomannan as composite film with addition of sorbitol or glycerol was studied further to analyze physical, chemical, barrier properties of biodegradable films created. The research was conducted in a completely randomized design with twelve treatments. The treatment used different ratios of biodegradable composite film formulation (1:1:1, 1:1.4:0.6, and 1:0.4:1.6) and the addition of plasticizers (1%, 2% glycerol, and sorbitol). The water vapor transmission rate gave a significant value (P 0,05) for all factors tested, while thickness is significantly affected by the different ratios of film formulation. The results show that the film thickness ranged between 0.13 - 0.20 mm, and the water vapor transmission rate was 2.05 - 13.39 g/m2.hour. Based on these values, it was found that formulation 1, with a ratio of 1:1:1 added with 2% sorbitol, produced a film with better mechanical properties with excellent qualities such as moisture content, color, optical properties, and biodegradability. Thus, it could be recommended as an alternative for food packaging.
Karakteristik mi pati sagu dengan penambahan hidrokoloid dari kolang-kaling dan porang Sari, Erika Meiliana; Kusnandar, Feri; Muhandri, Tjahja
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.v20i1.27000

Abstract

Sago noodles are made from sago starch. Low cooking loss and high elongation are the characteristics of sago noodles that are preferred. These qualities can be enhanced by adding hydrocolloids like sugar palm fruit or konjac flour, which are rich in galactomannan and glucomannan. This study evaluated the effects of adding these hydrocolloids to the pasting profile of sago starch and the characteristics of the resulting sago noodles. Sugar palm fruit paste or konjac flour (at 0.5% and 1.0%) was incorporated into the sago noodle recipe. The pasting profile was analyzed using a Rapid Visco Analyzer, while the noodle quality was assessed by measuring cooking loss, elongation, and color. The addition of sugar palm fruit paste or konjac flour lowered the peak viscosity, breakdown viscosity, setback viscosity, and final viscosity of the sago starch. Both kolang-kaling paste and porang flour have the potential to improve the cooking quality of sago noodles. Sagi noodles with these hydrocolloid additions showed reduced cooking loss, increased elongation, and improved brightness in both their dry form and after cooking. The addition of 0.5% konjac flour produced sago noodles with the lowest cooking loss of 6.68%±1.28, the highest elongation of 307.50%±2.12, and the brightest color.
Penerapan sistem hazard analysis and critical control point (HACCP) pada sistem produksi gula tebu di Kabupaten Bombana Herdhiansyah, Dhian; Untari Punara, Audhiyah Hayu Untari Punara Hayu; Abdullah, Sukmawati; Asriani, Asriani; Sarinah, Sarinah
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.v20i1.29443

Abstract

The scarcity of data and oversight concerning the implementation of food safety systems presents significant challenges in ensuring the quality and safety of cane sugar products in Indonesia, particularly within Bombana Regency. The Hazard Analysis Critical Control Point (HACCP) system, a preventive strategy, has demonstrated efficacy in managing potential hazards throughout the food production chain. However, the extent to which the HACCP system has been effectively implemented in cane sugar processing companies in this region remains uncertain. This study seeks to evaluate the implementation of the Hazard Analysis and Critical Control Point (HACCP) system within cane sugar production systems in Bombana Regency. A descriptive methodology was employed, integrating both qualitative and quantitative techniques. Data were collected through structured observations utilizing an assessment sheet with a binary scoring system (1 = "Yes," 0 = "No") across five primary divisions: production, laboratory, milling, maintenance, and warehousing. The findings revealed that the average level of HACCP implementation was 71.19%, indicating a reasonably good execution of the system. Nonetheless, there remain critical areas requiring enhancement to achieve higher and more sustainable food safety standards.

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