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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 853 Documents
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Karakteristik komposit bio-foam pati-glukomanan pada variasi formulasi perbandingan foaming agent natrium bikarbonat dengan asam sitrat I Wayan Arnata; Early Dea Kartika Fiano; I Gusti Ayu Lani Triani
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.25350

Abstract

Styrofoam food packaging has many advantages. However, it has been reported to be hazardous to health and the environment, so it is necessary to develop bi-foam as a safe packaging alternative. This research aims to determine the effect of variations in the formulation ratio of foaming agents based on sodium bicarbonate (NaHCO3)  and citric acid (CA) on the starch-glucomannan bio-foam characteristics and to determine the appropriate comparison formulation to produce the best bio-foam characteristics. This research used a randomized block design with treatment formulation variations of NaHCO3 and CA ratio, consisting of 5 levels, namely 8:4, 8.5:3.5, 9:3, 9.5:2.5, and 10:2. Each treatment was grouped into three so that 15 experimental units were obtained. The variables observed were density, tensile strength, compressive strength, water adsorption capacity, and functional groups by Fourier-Transform Infrared Spectroscopy (FTIR), surface morphology by Scanning Electron Microscope (SEM), and thermal stability by Thermogravimetric Analyzers/ Differential Thermogravimetric (TGA/DTG). The research results showed that the foaming agent formulation from NaHCO3/CA significantly affected the density, tensile strength, compressive strength, and water adsorption capacity of the starch-glucomannan bio-foam. Bio-foam with a NaHCO3/CA ratio of 8:4 has the properties of low water adsorption capacity, high tensile strength, and compressive strength but has the disadvantage of a relatively high-density value. The NaHCO3/CA (8:4) produces the best characteristics with a density of 0.36 g/cm3, water adsorption capacity of 2.95%, tensile strength of 0.22 MPa, and compressive strength of 1.48 MPa. FTIR analysis shows changes in the spectral intensity of the functional groups of the bio-foam polymer as an indication that interaction has occurred between the functional groups of each polymer. SEM analysis shows that bio-foam, adding a NaHCO3/CA, produces a relatively rougher and more porous surface. At the same time, its thermal stability is lower than that of bio-foam without adding a foaming agent.
Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi Nurud Diniyah; Izzun Agafatmi; Achmad Subagio; Indarto Indarto; Mahrus Irsyam; Nur Aini; Giyarto Giyarto
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.v19i4.27836

Abstract

Honey sweet potato is a potential local tuber from Pasrujambe subdistrict, Lumajang regency to be developed into processed food products. It can be processed into flour to increase the use value of honey sweet potato. The current flour has several shortcomings, including a languid aroma, low water absorption ability, and limited development patterns. Efforts to improve flour characteristics were made by modifying the fermentation method using a mocaf starter. This study aimed to determine the effect of time fermentation on the characteristics of modified honey sweet potato flour and the appropriate of time fermentation to produce the best-modified honey sweet potato flour. The experimental design used was a completely randomized design with one factor, the variation of time fermentation. The variation of fermentation time used was 0, 6, 12, 18, 24, 30, and 36 hours, with 0-hour fermentation as the control with triplicate sample replication. The data were analyzed with ANOVA and further tested with the Duncan Multiple Range Test. The best treatment based on the effectiveness test with a value of 0.54 at 36 hours of fermentation showed a yield value of 21.69%, degree of whiteness of 83.63, pH of 4.11; moisture content of 7.28%; starch content of 49.98%; amylose content of 29.40%; amylopectin content of 20.58%; water holding capacity (WHC) of 252.78%; oil holding capacity (OHC) of 121.94%; swelling power of 13.23 g/g; solubility of 5.52%. The conclusion is that the fermentation time significantly affects the characteristics of modified honey sweet potato flour, and 36 hours of fermentation produces the best-modified honey sweet potato flour.
Optimasi kondisi proses pengeringan ampas wortel menggunakan RSM dan pemanfaatannya sebagai masker gel peel off Asri Widyasanti; Tiara Namira; Sarifah Nurjanah
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.20431

Abstract

Carrot pulp is a by-product of juice production with a source of pectin and carotene precursors of vitamin A. One way to use carrot pulp is through a drying process, such as convection drying, to produce carrot pulp flour. The purpose of this study was to determine the optimal conditions for drying carrot pulp using a food dehydrator, to determine the characteristics of carrot pulp powder under optimal conditions, and to determine the potential of carrot pulp powder in preparing peel off gel masks. The parameters in this study were moisture content, ash content, and drying yield. In addition, the parameters observed in the optimum carrot pulp flour were color and antioxidant activity. The dryer used was a food dehydrator operating at a temperature range of 45°C to 65°C for a duration of 20 to 26 hours. This research method was an experimental method with optimization using the Response Surface Methodology (RSM) type Central Composite Design (CCD) in the Design Expert 13 application. RSM determined the optimal drying process condition to be 65°C for 26 hours. This condition resulted in a product with a moisture content of 3.033%, an ash content of 5.326% and a drying yield of 11.062%. Carrot pulp flour produced under optimal drying conditions, when formulated into a peel off gel mask preparation, exhibited a drying time of 15-21 minutes.
The Effect of Germination Time on protein Digestibility and Antioxidant Activity of Red Sorghum Sprout Flour Ni Wayan Wisaniyasa; Nengah Kencana Putra; Moreen Alesandrina Nicole
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.v19i4.27401

Abstract

Red sorghum is a cereal plant that can be utilized as a carbohydrates source with high content of protein and antioxidants activity, but it has anti- nutritional compounds such as tannins. The germination process can improve the physical and chemical properties of materials including protein digestibility and antioxidant activity. This research aims to determine the effects of germination time on physical and chemical properties of red sorghum sprouts flour and determine the ideal germination time to produce red sorghum sprout flour with the highest protein digestibility and antioxidant activity. This study used a Completely Randomized Design with five treatment levels of germination time: 0, 12, 24, 36, and 48 hours, each repeated three times. Parameters observed in this study included water content, protein content, tannin content, protein digestibility, antioxidant activity, and color analysis (L*, a*, b*). The data obtained were analyzed using variance analysis. The results of the research show that the germination time significantly affects protein digestibility, antioxidant activity, protein content, tannin content, and the color parameters lightness, redness, and yellowness of malted red sorghum flour, but does not affects its water content. The ideal germination time of red sorghum based on this research is 48 hours, which produce malted red sorghum flour that contains water content 7.67%, protein content 9,08%, tannin content 0.38%, protein digestibility 79.49%, antioxidant activity (IC50) 147.44 ppm, and color analysis (lightness 74.03, redness 1.60, yellowness 10.67)(yellowish white with a slight red hue).
Physicochemical properties of vegetable leather made from broccoli stems (Brassica oleracea var. italica) with the addition of pectin Safinta Nurindra Rahmadhia; Ummu Nur Saadah; Ali Jebreen
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25870

Abstract

Vegetable leather is a product that comes from dried vegetable puree in the form of flexible sheets. It has a chewy texture that can be consumed as a snack. Broccoli stems are vegetables that are rarely used to their full potential. The problem that often arises with vegetable leather is its poor elasticity. This research aims to determine the physicochemical properties of the broccoli stem vegetable leather. The production of vegetable leather was done by mixing broccoli stems and pectin in various concentrations (F1 (99.5% and 0.5%), F2 (99% and 1%), F3 (98.5% and 1.5%), F4 (98% and 2%).Furthermore, the mixture was dried to form a thin sheet. Then, broccoli stems and vegetable leather were analyzed for their physical and chemical properties such as texture, water content, ash content, reducing sugar, vitamin C, and crude fiber. The results showed that the addition of pectin had a significant effect on the physical properties of the texture, namely hardness 599.62N to 752.82N, gumminess 560.84N to 751.01N, chewiness 511.34N to 685.49N and do not show a significant effect for cohesiveness 0.9074 to 0.9750. Chemical properties have a significant effect on water content values 11.92% to 13.16%, reducing sugar 8.52% to 9.90%, vitamin C 40.15mg/100g to 44.58mg/100g, crude fiber 9.48% to 11.61%, and ash content 2.14% to 2.25%. The incorporation of broccoli stem with additional pectin to produce vegetable leather constitutes a food rich in fiber and vitamins. By-products of broccoli can be turned into nutritionally beneficial foods.
Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi) Moh Su'i; Mustika Paramitha Cendia; Frida Dwi Anggraeni
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.17429

Abstract

Yoghurt is a probiotic drink from milk that utilizes the performance of the Lactobacillus bulgaricus and Streptococcus thermophilus as starter bacteria. The purpose of this study was to determine the temperature and incubation time and the resulting effect on yoghurt that was produced from milk and coconut milk. Samples for research were treated by incubation temperatures of 25oC, 40oC and 55oC and incubation time of 4 hours, 8 hours and 12 hours with 3 repetitions. The research method was carried out experimentally with a research design using RAK factorial experiments. Data analysis using ANOVA test with a value of = 0.05. The values that resulted in each analysis were pH values 4.26 to 6.36, free fatty acids (FFA) 1.16% to 2.92%, lactic acid 0.35% to 1.21%, N - Amino 0.015% to 0.048% and the total lactic acid bacteria was 3.0 x 106 CFU/ml. While the organoleptic test resulted for the color in a preference value ranged from 3.7 (neutral) – 5 (like), a texture preference value ranged from 3.5 (neutral) – 5 (like), an aroma preference value ranged from 3.8 (neutral) – 4, 4 (slightly like) and taste preferences ranged from 3.2 (neutral) – 5 (like). From the results of the analysis of variance, it was known that yoghurt was made from a mixture of milk and coconut milk had a very significant effect on the pH value, free fatty acid value, lactic acid value and N – Amino value that produced but had no significant effect on sensory test for color, texture, aroma and taste of the yoghurt.
Analisis jejak karbon pada produksi ayam potong dengan pendekatan life cycle assessment Silmi Azmi; Junervin Junervin; Syamsuwarni Rambe; Muhammad Luqmanul Hakim; Amina Kurniasi Alu
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.v19i4.28806

Abstract

Broiler chicken agroindustry has significant potential to produce carbon emissions from using resources, energy, and waste. Awareness of environmental sustainability encourages the industry to improve its production system to be more environmentally friendly. Before improving the production system, carbon emission analysis needs to be carried out in the production process to assess its impact. This study aimed to evaluate the impact of global warming throughout the life cycle of broiler chicken products through carbon footprint analysis using the Life Cycle Assessment (LCA) method. The data inventory consisted of inputs and outputs from three subsystems: feed production, broiler chicken production, and chicken meat production. The impact calculation used the CML-IA (Center of Environmental Science of Leiden University) baseline method on the SimaPro software. The results showed that 1 kg of frozen packaged carcass produced a carbon footprint of 4.35 kg CO2 eq. Feed production, especially soybean meal, bio waste, and electricity use, were the primary sources of emissions in the three subsystems. Improvement scenarios to reduce the carbon footprint included substituting soybean meal with local feed ingredients, processing biowaste into compost, and increasing energy efficiency in the cooling system
Restrukturisasi daging sandung lamur menjadi patties burger menggunakan enzim transglutaminase Norma Rahma Susanti; Santi Dwi Astuti; Isti Handayani
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.16044

Abstract

The processing of beef brisket into patties is one of a approach to increase the value of low-quality meat. Transglutaminase (TGase) enzyme was used to restructure the beef brisket more effective. This aim of this research was to determine the effect of different mechanical treatments and concentrations of TGase on the physical and chemical characteristics of brisket patties. The beef brisket was elaborated with mechanical treatment (milled and chopped) and different levels of the TGase (0.5%, 0.75%, and 1%). The products were distinguished by their physical properties (hardness, cohesiveness, springiness, chewiness, water holding capacity) and chemical properties (ash, protein, fat, water activity). The data were analyzed using 2x3 factorial completely randomized design (CRD) by GLM-ANOVA model of SPSS software with 4 repetitions. A significant increased (P0.05) was observed for the mechanical treatment (hardness, springiness, chewiness, WHC) and differences in TGase concentrations (cohesiveness, WHC). Regarding the proximate composition (ash, protein and fat), no significant differences (P0.05) were found. The effectiveness index analysis showed a combination of milled brisket with the addition of 1% TGase could be an efficient method to increase the physical properties.
Exploring the prospects of Calotropis gigantea as a sustainable source of fiber and cellulose Lia Handayani; Sri Aprilia; Nasrul Nasrul; Muhammad Roil Bilad
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.24200

Abstract

C. gigantea (CG) is a shrub that thrives in highlands with intricate limestone soils and coastal regions. Apart from the bark, the fruit's interior also contains fine fibers with exceptional potential as a fiber material. The abundant availability of this plant, coupled with the manual fiber extraction process, renders it an affordable and promising fiber source for various applications. This paper aims to explore the research progress on the coastal wild plant C.gigantea as a biomaterial, focusing on its utilization as fiber, cellulose, cellulose nanocrystals, and their applications. The study highlights the potential of C.gigantea in various fields, emphasizing its value as a sustainable resource for advanced material development and innovative applications. The method employed in this study involved collecting research findings from various sources, including reputable international journals and accredited national journals, published within the last 10 years. This approach ensures the inclusion of up-to-date and high-quality studies, providing a comprehensive overview of the topic. Numerous studies have delved into CG plant-based fibers and cellulose nanocrystals (CNCs) as viable solutions to provide raw materials for natural polymer applications. Research endeavors persist in the quest for new natural resources possessing suitable physical, chemical, and mechanical properties to supplant synthetic fibers. These endeavors aim to unveil novel cellulosic materials applicable across diverse fields, particularly in composite material production. CG stands out as an alternative natural fiber endowed with distinctive characteristics, notably its hollow fiber structure, contributing to its low-density nature and excellent thermal insulation properties. Its incorporation as a composite material enhances the overall physical and mechanical properties of the composite. This article presents a concise overview of the unique attributes of CG (bark and seedpod fibers) and their applications, both as cellulose and reinforcement materials.
Rancang bangun sistem penunjang keputusan nilai tambah rantai pasok agroindustri bunga matahari Nunung Nurhasanah; Isna Ibnah Mudrikah; Ginang Natilla Adlina; Ahmad Chirzun; Iphov Kumala Sriwana
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.22630

Abstract

Sunflowers are commodities with the potential to be developed into derivative products such as cooking oil, herbal oil, animal feed, and even biodiesel. However, stakeholders in the sunflower agro-industry, from farmers to producers of derivative products, still face several challenges in creating the best practices for sunflower agro-industry. These challenges include the underutilization of technology and the application of supply chain management. Therefore, this research focuses on designing a prototype decision support system for value added products in the sunflower agro-industry supply chain network. The purpose of this research is to support stakeholders in making informed decisions regarding the production of sunflower derivative products, including cooking oil, herbal oil, and animal feed. The development of this decision support system design utilizes the system development life cycle (SDLC) method with a waterfall model. The prototype design results employ the Just in Mind application for creating a graphical user interface and will be implemented on smartphones using the Android system. This research is limited to supporting decision-making in the value-added model of the sunflower agro-industry supply chain. The implementation of the system is considered a subsequent stage in future research. Additionally, the addition of other models is expected to be developed in future studies.

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