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 750 Documents
 70   71   72   73   74 
Karakteristik sifat fisikokimia madu hutan, madu budidaya, dan madu lebah tanpa sengat di Indonesia Fatmawati, Devi; Adawiyah, Dede Robiatul; Hasanah, Uswatun
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.v20i1.24737

Abstract

Indonesia is a vast archipelago with significant biodiversity, including honey bee species that produce large amounts of honey. Therefore, understanding the chemical and physical properties of the various types of honey produced is essential for improving the utilization and diversification of the national food supply. This study used a Completely Randomized Design (CRD) method with various types of Indonesian honey, namely forest honey, cultivated honey, and stingless bee honey obtained from Kalimantan, Sumatra, and Java. It included chemical characterization (moisture content, ash, pH, total phenolics, vitamin C, total sugar) and physical characterization (color and rheology) of honey. The result showed that cultivated honey has the best chemical properties (moisture content and total sugar). Forest honey has the highest vitamin C content. Honey from the stingless bee (Heterotrigona itama) from East Java has the lowest ash content and pH. The honey of the stingless bee Tetragonula leaviceps had the highest total phenol content. The physical properties of all honey were dominantly brownish-yellow and had a non-Newtonian dilatant flow behavior. The PCA results revealed that the chemical and physical properties of the honey samples differed significantly. There was a positive correlation between the total sugar and the constant viscosity index value of the honey.
The effect of information exchange on food loss in the milk supply chain in Banyumas, Indonesia Khoeri, Mohammad Zidni Assifakhan; Romadlon, Fauzan; Karima, Halim Qista
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.v20i1.20875

Abstract

Dairy farming in Indonesia is now experiencing significant development. In the milk supply chain, the increase in the use of milk as a raw material makes the milk processing industry increase its supply by 10% annually. However, milk production in Indonesia can only meet around 22% of the total. It means a gap of around 78% shall be imported. The imbalance between the demand and production causes Indonesia to lack self-sufficiency. Banyumas still have traditional methods, such as milking and filtering fresh milk. Such circumstances are prone to food loss, which needs preventive action to improve an effective and efficient supply chain by emphasizing information exchange in the milk supply chain. The study aims to determine how information exchange affects food loss in the milk supply chain in Banyumas. The study used quantitative and Chi-Square to conduct statistical analysis of 46 farmers. The result showed that demographics correlate with information exchange. Furthermore, farmers should improve their knowledge about the loss in the milk supply chain. They shall improve their understanding to adopt information technology to gain accurate and up-to-date data regarding milk production. Those activities are related to preventing food loss. Therefore, stakeholders' roles, such as farmer groups and cooperatives, are significant in facilitating the activities.
Kualitas permen jeli dengan pasta ekstrak bunga telang dan kulit buah kakao sebagai penstabil alami Saputra, Dian Ariani; 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.v20i1.28536

Abstract

Jelly candy is a popular treat for children, teenagers, and adults alike. The good qualities of jelly candy are its transparency, chewiness, and elasticity. Utilising Clitoria ternatea L. (butterfly pea) flower extract paste and cocoa pod extract paste (Theobroma cacao L.) to make jelly candy. This research aims to determine the quality of jelly candy with butterfly pea flower extract paste and Theobroma cacao pod extract paste in terms of its chemical, physical, microbiological, and panellist preference levels, and to determine the optimal concentration of butterfly pea flower extract paste and cocoa pod extract paste in making jelly candy. This study uses a completely randomized design with variations of butterfly pea flower extract paste and cocoa pod extract paste, 0:0 as control, 2:4, 4:6, and 6:8. Jelly candy in this research has a water content of 12.00-15.26%, a ash content of 0.12-0.35%,  the antioxidant activity of 29.93-68.19%, hardness 44.20-66.05 N, springiness 0.96-0.97, and chewing power 34.54-58.32 N. The most preferred jelly candy was treatment A, which consisted of a 2% fruit peel extract paste and 1% butterfly pea flower. The total plate count and the number of yeast moulds met the quality requirements as specified in SNI 3547.2-2008. The optimal concentration of jelly candy paste is achieved using a combination of butterfly pea flower extract paste and cacao pod extract paste, with a ratio of 2:4.
Optimasi formula plasticizer gliserol dan filler carboxymethyl cellulose terhadap kekuatan mekanik pada biodegradable film packaging berbasis pati singkong Munfarida, Siti; Kumalaningrum, Amalia Nur; Putri, Nita Ariestiana; Hidayat, Jefri Pandu; Yuniar, Rizka Ayu; Naibaho, Lasma Barbara
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.v20i1.28410

Abstract

The use of conventional plastics, which are difficult to degrade, has caused serious environmental problems, necessitating alternatives in the form of biodegradable plastics (bioplastics). Biofilms are anticipated to address social issues in line with the 12th SDG goal, namely the management and reduction of packaging waste generated daily. By utilizing abundant local cassava starch, the produced biofilms are anticipated to possess good mechanical properties and low water absorption, making them a potential eco-friendly alternative for food packaging while supporting the use of local resources. This study aims to develop cassava starch-based biofilms as environmentally friendly packaging by optimizing the formulation of carboxymethyl cellulose (CMC) and glycerol. The research employs cassava starch as the primary matrix, CMC as a filler to enhance mechanical properties, and glycerol as a plasticizer to improve the flexibility of the biofilm. The research methods include cassava starch extraction, mixing of materials with stirring and heating, and drying the gel into a biofilm. The biofilm's characteristics were analyzed through tensile strength and elongation tests. The results showed that the formula with a cassava starch concentration of 15 grams, 1% CMC, and 6% glycerol yielded the highest tensile strength value of 1.56 MPa, meeting the Japanese Industrial Standard (JIS) for edible films (≥ 0.392 MPa). The best elongation value reached 199.6%, demonstrating excellent flexibility according to JIS and Indonesian National Standards (SNI). This study indicates that the appropriate combination and concentration of materials can produce biofilms with the potential to replace conventional plastics, support environmental sustainability, and optimally utilize local resources
Identification and analysis of actors in the supply chain of post-harvest tools (case study: teratak village, kampar district) Kurniawan, Mhd Andry; Juarsa, Rahmadini Payla; Pramana, Angga; Hasnah AR, Nur; Yunita, Imelda; Ningsih, Arum Rovarti
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.v20i1.17168

Abstract

There is still a lack of clear understanding regarding the structure of the supply chain for palm oil post-harvest tools in Teratak Village, including the flow of goods, money, and information as well as the roles of each actor in that supply chain, even though the demand for these tools is quite high and important to support the productivity of oil palm plantations. This study aims to analyze and define the supply chain structure of post-harvest tools for oil palm from upstream to downstream. This study was carried out in Teratak village, Kampar Regency. Methods used are qualitative descriptive and BPMN (business process modeling notation) methods. Based on the study's results, it is known that the post-harvest tooling supply chain structure for oil palm starts with iron purchasing suppliers, independent blacksmith industries, blacksmith cooperatives, distributors, and consumers. From these factors comes the flow of goods, the flow of information, and the flow of money. All these factors are interrelated. The strategy that can be applied in this case is to optimize all relevant factors, namely iron collectors, blacksmith industry, blacksmith cooperatives, and distributors, to increase productivity in each element.
Efektivitas reduksi mikroba pada tempura PT. XYZ melalui perlakuan suhu penyimpanan dan konsentrasi kitosan sebagai edible coating Mardhiyyah, Yunita Siti; Samudra, Ghaniy; Cholilie, Irvan Adhin
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.v20i1.17220

Abstract

Food goods may become contaminated by microorganisms or improperly stored, among other reasons. The product that PT. XYZ processes are tempura, which is easily destroyed. High microbiological activity during the product's shelf life is the cause of the damage factor. Handling during improper storage has an impact on the product's overall microbe count rise. As an alternative to treating product degradation from bacteria, chitosan can be utilized as an edible covering. In addition to serving as a product coating to shield the item from physical harm, the edible coating also contains chitosan. This antibacterial inhibits the growth of microorganisms in the product. The efficiency of the reduction of microbial growth is influenced by the varied chitosan concentrations. The chitosan concentrations utilized in this investigation varied from 0% (control sample) to 0.6%, 0.8%, 1.0%, 1.2%, and 1.4% (concentration changes). Observations were made regarding the harm to the organoleptic qualities of tempura goods, the actual difference, the best overall reduction, and the efficacy of microbial reduction. Statistical tests were used for significance differences. According to research findings, a 1.2% coating concentration combined with a lowering temperature treatment demonstrated the highest degree of efficacy in terms of microbial suppression, reaching 1.32x10-5 CFU / with a 2-week shelf life based on tempura organoleptic qualities. The 1.2% sample that underwent storage treatment at room temperature had the best concentration and the most effective microbial decrease, with a two-day shelf life of 3.03x105 CFU/mL.
Analisis persepsi dan perubahan keputusan pembelian konsumen terhadap gula campuran Mustaufik, Mustaufik; Suliyanto, Suliyanto; Setyanto, Refius Pradipta; Hidrotunnisa, Hidrotunnisa
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.v20i1.28857

Abstract

Blended sugar/refined brown sugar/cooking sugar is a mixture of coconut and refined crystal sugar (GKR). The lower selling price of mixed sugar than coconut sugar can reduce consumer buying interest in coconut sugar, thereby reducing the welfare of coconut sugar artisans. Therefore, this study needs to examine consumer perceptions and changes in the purchasing intention of mixed sugar in the domestic market. Data collection through questionnaires and interviews with 150 coconut sugar consumer respondents in Banjarnegara, Purbalingga, Banyumas, Cilacap, and Kebumen. The respondent selection technique used purposive random sampling  and is proportional based on the population in each district. The study of changes in purchasing decisions (switching intention) for mixed sugar was analyzed using non-parametric statistics using the McNemar Test, a paired-sample 2-sample difference proportion test method.The results of the study showed that consumers perceive coconut sugar to have a good impact on health (91% of respondents), GKR harms health (59% of respondents), mixed sugar harms health (57% of respondents), and are against mixed sugar even though it is cheaper than coconut sugar (66% of respondents). Purchasing decisions show consumers are more willing to buy coconut sugar (60%; 48% unswitched, 12% switched intention) than mixed sugar (40%; 5% unswitched, 35% switched intention). There was a significant change in the purchase decision. As many as 35% of respondents switched intentions and decided to be willing to buy mixed sugar, considering the product's low price.
Optimasi formula serbuk kopi hijau dengan mixture design Wiyono, Andi Eko; Wibowo, Yuli; Pramesti, Vinka Oktavia
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.v20i1.25355

Abstract

Green coffee is coffee that does not go through a roasting process and has the main bioactive component as an antioxidant. Green coffee's liquid extract is generally used as a raw material or additional ingredient in food and non-food products. However, extracts in liquid form are easily damaged. Another effort that can be made to protect the antioxidant content of green coffee extract is to process it into green coffee powder using a foam mat drying technique. This research aims to obtain the optimum formula and determine the physical, chemical, and organoleptic characteristics of green coffee powder with variations of maltodextrin and tween 80 using the simplex lattice design method. The research design uses laboratory experimental methods with quantitative data analysis. Optimization parameters include water content tests, total dissolved solids, pH, dissolution rate, yield, and color. Supporting parameters include antioxidant activity tests, organoleptic, and ⁰hue value. The research results showed that the optimum formula for green coffee powder at a maltodextrin concentration of 0.97⁰ and tween 80 0.03% had a percentage resistance value to DPPH between 44.25-75.68% with an IC50 value of 65.15 ppm in the strong category; organoleptic parameters bright color, strong aroma, and neutral taste; The ⁰Hue value obtained is 90, including the color yellow (Y).
Perancangan industri skala menengah minyak tamanu dan produk sampingnya Kartika, Ika Amalia; Muhammad, Adil Akbar; Faisya, Rofiq Yanu; Novalsyah, Fachrezky
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.v20i1.27947

Abstract

Tamanu oil is rich in active compounds beyond just fatty acids, including calophyllolide, inophyllums, calanolides, tamanolides, and coumarins, all of which offer antioxidant, anti-aging, anti-inflammatory, anti-UV, and anti-bacterial benefits. This makes tamanu oil a promising ingredient for skincare products such as facial oils, soaps, and shampoos. The oil can be produced by mechanical and/or solvent extraction. This research aimed to develop a medium-scale tamanu oil industry and its by-products from Calophyllum fruits, identify suitable production technologies, design a business model using the business model canvas, and conduct a feasibility analysis. The feasibility analysis was carried out by taking into account technical and technological, market and marketing, environmental, management and organizational, and financial aspects. The financial aspect included determining the B/C ratio, payback period, net present value, and return of investment. The production process tested in this study utilized fresh Calophyllum seeds and employed hot screw pressing along with binary solvents for extraction. The outputs from processing 1000 kg of calophyllum fruits included 141 kg of virgin tamanu oil, 57 kg of tamanu oil, 7.05 kg of resin, 594 kg of biopellets, and 142.2 kg of animal feed. The feasibility study indicated a positive net present value, a B/C ratio of 1.53, a payback period of 1.04 years, and a return on investment of 95.31%, confirming that establishing and operating a tamanu oil industry and its byproducts from calophyllum fruits is viable.
Pengendalian kualitas pakcoy pada PT. Sayuran Pagi dengan menggunakan metode six sigma Samudra, Bagas Elang; Hasanah, Ina Siti
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.v20i1.27443

Abstract

Vegetables are agricultural products that are perishable (easily damaged), so they are susceptible to a decrease in product quality. One of the efforts to improve the quality of vegetable products is to control the quality of these products. The purpose of this study was to determine the disabled group, the factors that cause the disability and alternative efforts that can be implemented in pakcoy vegetables. This study uses the Six Sigma method to improve the stage. This research was conducted from May to July 2023 at PT. Morning vegetables. The results showed that PT Sayuran Pagi was still in the 3-sigma range with a DPMO value of 35438.48. The defect groups of pak choi vegetables at PT. Sayuran Pagi consists of 3 (three) defect groups, namely broken stems of 77.56%, yellow leaves of 17.16% and white spots of 5.28%. Factors that cause defects in morning vegetables are human factors, methods, machines and the environment. Alternative efforts that can be implemented include: Monitoring and guiding during harvesting, making checklists for checking nutrition, calibrating TDS tools regularly, providing information on the importance of closing doors, making reminder boards in front of green house doors, implement personal hygiene SOPs, provide counseling about pests and diseases that have the potential to attack pakcoy vegetables, provide direction to partners regarding distribution, use sturdy containers, create SOPs on nutrition for pakcoy vegetables, change plant spacing between holes, carry out preventive pest and disease control with natural pesticides.

Page 72 of 75 | Total Record : 750

 70   71   72   73   74 

Filter by Year

2010 2026


Reset
Filter By Issues
All Issue Vol 20, No 1 (2026) 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: Maret (2013) Vol 7, No 2 (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