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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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Utilization of red dragon fruit peel as an antioxidant in edible film sago starch packing lempok durian Irawan, Jeri; Herawati, Netti; Effendy, Raswen; Pramana, Angga; Jayalaksamana, Maghfirah
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.v20i1.15164

Abstract

Lempok durian is a traditional food product typical of Riau, which in storage often experiences a decrease in quality due to oxidation. The utilization of edible film with the addition of antioxidants form natural source in food products has the potential to protect food products such as lempok durian to be more durable. This study aimed to obtain the best concentration of dragon fruit peel extract in making the edible film of sago starch as Lempok  durian packaging. This study was conducted experimentally using a completely randomized design of four treatments, each with four replications to obtain sixteen experimental units. The treatments in this study consisted of P0 = Without the addition of dragon fruit peel extract, P1 = addition of 6% red dragon fruit peel juice, P2 = 8% red dragon fruit peel extract, P3 = Addition of 10% red dragon fruit peel extract. The data obtained were analyzed statistically using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to the F table, the analysis will continue with Duncan's Multiple Range Test (DMRT) further tests at the 5% level. The results of the study concluded that the addition of dragon fruit peel extract with various concentrations had a significant effect on the characteristics of the edible film of sago starch and the storage of the Lempok  durian produced, moisture content according to standards, increasing thickness, suppressing the rate of water vapor transmission, increasing antioxidant activity, reducing free fatty acids, and aroma hedonic test. The best formulation in this study was P3 treatment with 15.93% moisture content, 0.22 mm thickness, 6.73 g/m2/hour water vapor transmission, 133.15 ppm antioxidant, free fatty acids on the ninth day of 1.50 %, and the ninth-day hedonic aroma test was 2.86 (somewhat likeTherefore, the utilization of edible film with the addition of natural antioxidants from dragon fruit peel has the potential to be developed into packaging that can prevent rapid oxidation.
Kajian jenis dan konsentrasi buah terhadap karakteristik fisikokimia dan organoleptik sirup frutty telang Rahayuningsih, Tri; Revitriani, Marina; mujianto, Mujianto
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.v20i1.29502

Abstract

Pure telang syrup has a mild taste and is enhanced with fruit flavours, creating frutty telang syrup. Fruits like pineapple, strawberry, and mango, which grow easily in Indonesia, are used. This study aims to improve the taste of telang syrup by varying fruit types and concentrations. This approach explores the use of locally available fruits as natural flavor enhancers in functional syrup products. The study employed a Randomized Complete Block Design (RCBD) with two factors. The first factor was fruit type (J), consisting of three levels: pineapple, strawberry, and mango. The second factor was fruit concentration (K), with three levels of 30%, 40%, and 50% relative to the solution. Observed parameters included pH, antioxidant activity, viscosity, calories, and sugar content. Organoleptic tests also assessed taste, colour, aroma, and viscosity. Results showed treatment interactions only in viscosity, while other parameters were affected by individual factors. J1K1 achieved the highest taste, colour, and aroma scores, making it the most preferred among panellists. J1K1 (30% pineapple, expectation value 4.87) had pH 6.31, viscosity 6.30 cp, antioxidant activity 42.12%, sugar content 51.08, and 216.63 calories. This study offers recommendations for producing telang syrup with natural fruit flavours and supports the development of functional beverages using locally available ingredients.
Pengaruh lama reaksi terhadap karakteristik pati modifikasi kimpul (Xanthosoma sagittifolium) secara asetilasi menggunakan asam asetat Palimbong, Sarlina; Lewerissa, Karina Bianca; Laia, Eirene Putri Cahyani
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.v20i1.28873

Abstract

Kimpul (Xanthosoma sagittifolium) tubers containing a lot of starch can be processed into modified starch with better characteristics. Reaction time is one factor determining the characteristics of acetylated modified starch. The purpose of this study was to assess the effect of reaction time on the characteristics of modified starch of kimpul tubers by acetylation using acetic acid. The research used a Simple Randomised Complete Design (CRD) with 3 types of treatment and 3 replications, namely 110 minutes, 115 minutes, and 120 minutes. Data analysis used One Way ANOVA followed by Duncan’s test with 5 % confidence interval. The research began with the extraction of kimpul starch, modification of starch by acetylation, and then testing the degree of substitution, swelling power, solubility, and clarity of the paste. The length of the reaction will increase the degree of substitution (0,2400-0,6460) but tends to decrease the solubility (0,0171-0,0123 %) and clarity of starch paste (0,852-0,915) and produce a stable starch (2,4996-23535 g/g). Acetylated kimpul tuber starch with a reaction time of 110 minutes can be applied as a thickener for liquid food.
Teknologi konversi biomassa kelapa sawit (palm kernel meal) menjadi bioetanol secara enzimatis: tinjauan literatur Harahap, Serarifi Elagin; Hambali, Erliza; Noor, Erliza; Syamsu, Khaswar
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.v20i1.29029

Abstract

The palm oil industry is a major agricultural sector in Indonesia. This sector produces a significant amount of biomass, including palm kernel meal (PKM), which has tremendous potential as a sustainable feedstock for second-generation bioethanol production. This review aims to explore the enzymatic conversion of PKM to bioethanol as an environmentally friendly and feasible alternative to fossil fuels. The scope of the study covers pretreatment, enzymatic saccharification, fermentation, and purification technologies, with an emphasis on strategies that optimise sugar release and ethanol yield. A literature review method was used, analysing publications from 2010 to 2025 sourced from Google Scholar and Web of Science, filtered based on their relevance to PKM utilisation and bioethanol production. The results show that PKM, which is rich in cellulose and hemicellulose, can be effectively hydrolysed using enzyme consortia that include endomannanase, β-mannosidase, and cellulase, achieving high sugar conversion rates. Pretreatment methods including autoclaving and hot water were found to increase enzyme accessibility, while fermentation through simultaneous saccharification and fermentation (SSF) showed higher ethanol yields compared to separate hydrolysis and fermentation (SHF). In addition, bioethanol purification through a combination of distillation and adsorption achieved a fuel purity of 99.5%. Overall, the enzymatic conversion of PKM into bioethanol not only provides renewable energy but also contributes to waste reduction.
Marketing of processed aren agroindustry (kolang–kaling) rokan hulu district Pebrian, Sispa; Maharani, Evy; Syabrina, El; Pramana, Angga
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.16990

Abstract

The purpose of this study was to look at the marketing of processed sugar palm agroindustry (Kolang – Kaling) in Rokan Hulu Regency. This research was carried out by Rokan Hulu Regency because Rokan Hulu Regency is one of the regencies that has a large distribution of palm plants and has developed in the household industry. This research was carried out using a survey method on consumers who consume palm agro-industrial products, namely kolang-kaling.  Respondent collection was carried out using the Simple Random Sampling method. The survey was conducted purposively which aimed to find out how the marketing process of kolang-kaling products occurred in Rokan Hulu Regency. The results show the response of consumers to the appearance of the product, packaging that still does not use special packaging, and the absence of product labels. Meanwhile, in terms of price, kolang-kaling follows the prevailing price in the market, which is Rp. 10,000 – 15,000. The distribution of kolang-kaling is carried out to traditional markets only, and promotional activities are still carried out on a limited basis (direct sales).
Analisis Profil Sensori Teh Buah Aneka Rasa dengan Metode CATA (Check-All-That-Apply) Kurniawan, Muhammad Fakih; Indrastuti, Nindya Atika; Kurnianingrum, Aviani
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17908

Abstract

Fruit tea is processed dried tea leaves mixed with dried fruit. One of the local brand fruit tea products circulating in the Indonesian market is Haveltea. The purpose of this study was to identify the sensory profiles of four fruit tea variants (peach flavored fruit tea, mango flavored fruit tea, lychee flavored fruit tea and bergamot orange flavored fruit tea) using CATA (check-all-that-apply). The methods consisted of two steps: determining sensory attributes of fruit tea using FDG (Forum Discussion Group) and sensory testing to 50 consumers. The analysis used in this CATA included Cochran’s Q-test, correspondence analysis, principal coordinate analysis (PCoA), and penalty analysis using the XLSTAT 2020 software. As a result, the four fruit teas have aroma characters (burned, roasted, tea, sweet and fresh or candied fruit), flavor (fermented, green, lime, lechy, peach and mango), taste (bitter and astringent), and aftertaste (astringent). According to consumer panelists, the ideal fruit tea product is fruit tea with the dominant attributes of fermented flavour, lechy flavor, peach flavor and mango flavour. Based on the results of PCoA and correspondence analysis, which was strengthened by counterplot preference mapping, the attributes of fermented flavour, peach flavor and lechy flavor could affect panelists preference for fruit tea samples and these attributes matched the attributes of the ideal product according to the panelists. Some sensory attributes are required that must be present and enhanced in products such as sweet aroma, lechy flavor and mango flavour. The most preferred fruit tea by consumers is lychee flavored fruit tea with a preference level of up to 71%
Strategi pengembangan agroindustri kopi robusta kelompok tani sumber kembang di Kabupaten Jember Sidiq, Ikhwan Samsul Hadi; Purnomo, Bambang Herry; Suwasono, Sony; Soemarno, Djoko
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.10552

Abstract

Kelompok Tani Sumber Kembang (KTSK) is a community organization of farmer’s coffee around the Argopuro.   KTSK was formed to benefit the community. Still, there are several problems, namely the low quality of the coffee, relatively simple technology, familial institutions, low human resource skills, and limited capital. This research was conducted to create a coffee agroindustry development strategy in Jember. The research methods used the ISM and AHP methods. Interpretive Structural Modeling (ISM) produces critical sub-elements in the elements of objectives, constraints, actors, activities, and the needs for the development of the coffee agroindustry. AHP method is used to generate development strategy priorities. The results of this research are the key sub-elements, namely the development of an agropolitan area with a model of integration of the upstream and downstream industries. Farmers' institutional development needs to be improved to make a good synergy between coffee farmers, Puslit Koka and Perhutani. This provides recommendations for decision-makers in planning the development of the coffee agroindustry
Sintesis dan karakterisasi metil selulosa dari kulit biji kakao dengan response surface method Fizriani, Atia; Setiaboma, Woro; Marseno, Djagal Wiseso; Supriyanto, Supriyanto
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19669

Abstract

The cocoa shell, a by-product of the cacao industry, is a potent source of cellulose, which can be modified into its derivatives in the food industry. One of these derivatives is methylcellulose (MC) that is performed by methylation using dimethyl sulfate. The synthesis process of methylcellulose can affect its characteristics. Food-grade methylcellulose typically had a degree of substitution (DS) ranging from 1.45 to 2.00. This study aimed to determine the optimum conditions for synthesizing food-grade MC and to characterize its properties. The synthesis of MC involved three variables: the concentration of NaOH solution, dimethyl sulfate addition, and methylation temperature. The synthesis of MC was optimized using Response Surface Methodology (RSM) central composite design (CCD) based on its degree of substitution (DS). Several characteristics of the MC were analyzed, including its degree of substitution (DS), oil-holding capacity (OHC), water-holding capacity (WHC), lightness, and crystallinity.The results indicated that the optimal conditions for synthesizing MC were a NaOH concentration of 21.29% (w/v), dimethyl sulfate addition of 3.62 ml, and a temperature of 51.09 C for 180 minutes. The properties of the optimized MC were DS 1.93±0.04, OHC 2.53±0.05 g/g, WHC 3.04±0.10 g/g, lightness 84.32±0.67 g/g, solubility 11.94±1.04% (db), and crystallinity index 40.21%. These research findings provide valuable knowledge about the ideal conditions for synthesizing food-grade MC and offer insights into its properties, thus facilitating its potential applications in the food industry.
Isolat protein kacang tunggak termodifikasi melalui jenis dan konsentrasi bahan kimia Anam, Choirul; Hamidah, Emmy; Kusumawati, Dian Eka; Istiqomah, Istiqomah; Qibtiyah, Mariyatul; Amiroh, Ana
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.16837

Abstract

Cowpea is a type of legume that contains a lot of protein. One of the uses of cowpea as a food ingredient is protein isolate. The purpose of this study was to determine the type and concentration of chemicals suitable for cowpea protein isolate as well as its physical and chemical properties. Implementation of modified cowpea protein isolate was divided into three stages. The first stage is to determine the best results from the addition of certain types and concentrations of chemicals: a) CH3COOH (3%, 5%, 7%); b) CaSO4 (0.25%; 0.30%; 0.35%) and c) MgSO4 (0.25%; 0.30%; 0.35%). The second stage is to combine each of the best treatments. There are three treatments, namely treatment A is the addition of the best CH3COOH concentration with the best CaSO4 concentration. Treatment B is the best concentration of CH3COOH and the best concentration of MgSO4. Treatment C was the best concentration of CaSO4 and the best concentration of MgSO4. The third stage is the analysis of the physical and chemical properties of the treatment combinations formed. Each treatment was replicated three times. The data obtained were then analyzed descriptively. The results of the analysis are presented in the form of tables and histograms. The best treatment of chemically modified cowpea protein isolate was in treatment C (addition of 0.35% CaSO4 and 0.35% MgSO4), which had a gel strength texture of 13.87 gram force/0.1mm; with a water content of 81.04%; ash 6.77%; and protein 92.53%; and has the highest protein solubility at pH 8 of 22.47 mg/g.
Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu Kusnandar, Feri; Budi, Faleh Setia; Indrasti, Dias; Annisa, Nur; Abraham, Kezia Grace; Fasya, Azizah Tsaniya; Regiyana, Yane; Budijanto, Slamet
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17352

Abstract

Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this study was to evaluate the physicochemical characteristics of analog rice made from these mixed flours and to determine its shelf life. To produce the analog rice, a mixture of 2700 g purple sweet potato flour, 2700 g corn flour, 600 g sago flour, and 120 g glycerol monostearate was used with a twin-screw extruder. The resulting analog rice was analyzed for its chemical composition, total phenolic and anthocyanin content, antioxidant capacity, and shelf life using the critical moisture content method. The analog rice was found to be high in carbohydrates as the main component (81.1%) and contained a total phenolic content of 75.0 mg/100g, anthocyanin content of 19.28 mg/100g, and antioxidant activity of 54.66%. The natural purple color of the rice analog was attributed to the presence of anthocyanin (L= 36.7, a=6.54; b=3.05). When stored in polypropylene packaging at a temperature of 30°C and relative humidity (RH) of 75%, the shelf life of the analog rice was found to be 6.0 months. Different storage conditions and packaging types resulted in varying shelf-lives.

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