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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 853 Documents
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Strategi pengembangan umkm jamu di Kabupaten Sumenep Ika Fatmawati; Ismawati Ismawati; Enza Resdiana
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.v19i3.27380

Abstract

Herbal medicine is one of the superior products of Sumenep Regency, including Ganding District. Herbal medicine producers in Ganding District are classified as Micro, Small, and Medium Enterprises (MSMEs). Herbal processing in Ganding District is done simply using traditional tools. The traditional production process in herbal medicine’s MSMEs usually only uses simple equipment and utilizes local workers. The aim of this research is to design a strategy for developing herbal medicine’s MSMEs in Ganding District, Sumenep Regency. This research method uses a qualitative descriptive approach. It was starting from identifying and assessing the conditions of business processes in herbal medicine’s MSMEs which are based on 4P and STP. The next step is determining the internal environmental factors of herbal medicine’s MSMEs by assessing the independent instrument based on CIMOSA. The external factors of herbal medicine’s MSMEs also need to be seen, which can be obtained from stakeholder identification. Then, proceed with developing a strategy based on the results of identifying internal and external environmental factors using the SWOT method. The analysis results show that the independence assessment carried out on herbal medicine producers in Ganding District did not reach a value of 62.5% and still had a value 2. This shows that herbal medicine’s MSMEs still do not meet the requirements for independence. The business strategy prepared covers all aspects of the herbal medicine busines’s MSMEs. This means that the strategy prepared includes strategic, operational, and supporting strategies.  The strategy is based on weakness and opportunity using SWOT analysis and includes online marketing via social media, training from government agencies, and instruction on the use of technology.
Recovery minyak jelantah menggunakan antioksidan alami kulit buah manggis Endang Tri Wahyuni Maharani; Mohammad Rizky Febriansyah; Dewi Rokhmatul Adhimah; Diode Yonata
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.v19i2.22350

Abstract

Repeated cooking oil (used cooking oil) can cause the lubricant to smoke or foam when frying and leave a brown color. One of the factors that influences oil damage is the auto-oxidation process. The reactions during the auto-oxidation process in oil will form peroxide compounds. To reduce the peroxide value in used cooking oil, a substance is needed that prevents oxidation, namely an antioxidant. This research aimed to determine the antioxidant effect of mangosteen peel powder on the peroxide value and acid value of used cooking oil. The study used a non-factorial wholly randomized design. The research results obtained showed that mangosteen peel powder contained an antioxidant activity of 36.97% RSA, and the addition of mangosteen peel powder significantly reduced the peroxide value and acid value of used cooking oil. In conclusion, the addition of 12% mangosteen peel powder was able to improve the quality of used cooking oil by reducing the peroxide value (7.02 to 4.39 mg O2/100g) and acid value (1.08 to 0.73 mg KOH/g)
Karakteristik fisik dan daya terima biskuit dengan penambahan tepung porang dan tepung jagung sebagai pangan darurat Rahma Bayunita Hapsari; Gusti Ananda Syahputri; Kania Uswama
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.v19i4.23729

Abstract

In an emergency such as a natural disaster, one type of special food is needed, namely Emergency Food Products (EFP). One of these ready-to-eat foods is biscuits. The purpose of this study was to determine the physical characteristics and acceptability of biscuits with the addition of porang flour and corn flour as emergency food. This study design used a Completely Randomized Design (CRD) using two factors, namely the porang flour and corn flour formulation factor and the pre-treatment temperature factor (-18oC and 4oC). The analysis used was texture analysis including crispiness and fracturability, color analysis and sensory analysis including taste, color, and aroma. The results showed that the porang flour and corn flour formulation factors had a significant effect on the physical characteristics in the form of crispiness, fracturability, color, and acceptability. While the pre-treatment temperature factor only had a significant effect on the hardness of the biscuits. So based on the characteristics above, the F2D1 sample with a ratio of 65 g porang flour: 50 g corn flour and a pre-treatment temperature of -18oC is the best sample and is suitable as emergency food.
Rekayasa proses produksi resin alkid dari minyak nyamplung Ika Amalia Kartika; Natasha Yuka Fastiana; Danu Ariono
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.v19i1.22416

Abstract

Calophyllum is a potential plant in Indonesia where the area is very wide spread besides almost all parts of Calophyllum plants can be utilized. The study aims to produce alkyd resin from Calophyllum oil so the usefulness of Calophyllum plants can be optimized. The synthesis of alkyd resin was carried out by variations in oil to glycerol mole ratio (1:3, 1:4, and 1:5) and temperature (230 and 250C). Acid and iodine values, density, viscosity, drying time, color, solubility, thermal stability, and functional groups analyzed the alkyd resin quality. The oil-to-glycerol mole ratio and temperature variations affected the acid value, viscosity, color, and drying time. Higher temperatures and more glycerol affected the reaction time, and the drying time of alkyd resin became faster. In addition, its viscosity decreased, and its thermal stability was stable. With the high addition of glycerol at low temperatures, the color of alkyd resin was bright, but it became darkened at higher temperatures. Calophyllum-based resins owned the fastest alkyd resin drying time without passing through the drying and purifying process, which was 60 minutes at 50°C
Front Matter, Volume 19 No 2 (2025) Editorial Agrointek
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Kandungan kimia kemenyan Sumatra Utara (Styrax benzoin) dan prospek pengembangannya: tinjauan literatur Ridwansyah Ridwansyah; Titi Candra Sunarti; Khaswar Syamsu; Farah Fahma; Elisa Julianti
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.v19i3.27527

Abstract

North Sumatra is the largest producer of incense (benzoin) in Indonesia and the world. There are 3 varieties of incense that have the potential to be developed. Indonesia has exported incense to Singapore, Malaysia, and China. Incense is exported in the form of raw materials, so the added value is minimal. In order to increase the added value of incense, it can be produced into incense extract. So far, extraction methods have been carried out using conventional methods, including maceration, boiling with water, and distillation with water vapor. The potential of incense has not been fully utilized, especially from its extraction method, so it still needs to be developed. This article aims to review and identify the chemical components of frankincense (Styrax benzoin) and its extraction methods. In addition, the prospects for product development from frankincense are also discussed. Incense extraction with Ultrasonification Assistant Extraction (UAE) is expected to increase the efficiency of the extraction process. The use of solvents and low temperatures, as well as a short extraction time, can maintain the quality of the incense extract. Incense extract can be applied as raw material for perfumes, pharmaceuticals, medicines, and nano applications such as anticancer and antibiofilm. The incense consists of some active ingredients such as cinnamic acid, benzoic acid esters (such as coniferyl cinnamate and cinnamyl), pinoresinol, -caumary benzoate, benzoic acid esters, and triterpenes. These active ingredients are applied as antibacterial and antioxidants. This literature review provides an overview of the characteristics of active ingredients in incense to expand its applications. Incense extract can be applied as a food additive, pharmaceutical, and health ingredient.
Pendugaan umur simpan kerupuk amplang ikan nila dengan berbagai jenis kemasan menggunakan metode pendekatan kadar air kritis Nur Wijayanti; Ienas Nadiya; Dian Novitasari; Laksmi Putri Ayuningtyas; Rumpoko Wicaksono
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.v19i4.26553

Abstract

Shelf life is an important thing to know and an indication of product safety. The shelf life of Poklahsar Bunda Madani’s tilapia fish amplang crackers is unknown. Determining the shelf life of tilapia fish amplang crakers using Accelerated Shelf Life Testing (ASLT) method with critical water content and several packages to determine the appropiate type of packaging. This study aims to 1) determine the shelf life of tilapia fish amplang crackers, 2) determine the effect of various types of packaging on the shelf life of tilapia fish amplang crackers using the estimation of critical moisture content, and 3) determine the best type of packaging that can maintain the shelf life of tilapia fish amplang crackers. The results of reseach estimated the shelf life of tilapia fish amplang crackers in polypropylene plastic packaging was 179 days (5 months), with metal plastic packaging it was 266 days (8 months), and with aluminium foil it was 322 days (10 months). Products packaged in packaging with low gas, light, and water vapor permeability make the product long lasting. Based on these results, aluminium foil has the lowest permeability and being the best packaging.
Aktivitas antioksidan ekstrak bunga telang (Clitoria ternatea L.) dan aplikasinya dalam sediaan serum Selly Harnesa Putri; Hasyyati Nadhilah; Dian Juliadmi; Asri Widyasanti
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.v19i2.20206

Abstract

The unhealthy lifestyle of Indonesians can increase the amount of free radicals that have an impact on skin health. Free radicals can be prevented by increasing antioxidants derived from telang flower (Clitoria ternatea L.). The purpose of this study was to determine the antioxidant activity and phytochemical screening results of telang flower extract and to determine the effect of adding extract in serum gel preparation. Telang flower extract was obtained through maceration process using 96% ethanol solvent in a ratio of 1:10 for 2x24 hours. Antioxidant activity was tested using DPPH (1,1-diphenyl-2-picrylhydrazil) method. Data analysis was performed using One Way Anova test method followed by Duncan's Multiple Range Test (DMRT) with 95% confidence level. Telang flower extract is positive for flavonoids, saponins, triterpenoids, and tannins with an IC50 value of 53.546 ppm. The IC50 value of serum gel preparations with formulations F0, F1, F2, F3, F4, F5 consecutively amounted to 261.847 ppm, 91.294 ppm, 82.748 ppm, 74.487 ppm, 72.041 ppm, 66.985 ppm. The pH value of the serum gel preparation is in the range of 5.70 - 7.38 with a viscosity value of 581.33 - 1625 mPas and no irritation reaction on the skin. Based on the results of the study, it can be concluded that the higher the concentration of telang flower extract, the higher the antioxidant activity in serum gel preparations.
Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim Merkuria Karyantina; Ginza Desy Pramesti; Yustina Wuri Wulandari
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.v19i1.20005

Abstract

White oyster mushrooms and tofu can used as an alternative raw materials in making sausage. Red bean flour can substitute for skim milk because it is high nutritional. The aimed of the research was to determine the best formulation of sausage with white oyster mushroom and tofu, also the addition of red bean flour and skim milk, which based on highest protein content, also level of preference. The experimental design was a completely randomized design (CRD) with the first factor was variation oyster mushrooms and tofu (75% : 25%, 50% : 50%, 25% : 75%) and the second factor was variation of red bean flour and skim milk (1:3, 2:2, 3:1). The result indicated that the best formulation of sausage made from oyster mushroom and tofu with the addition of the red bean flour and skim milk based on the best protein content and highest preference of panelist were treatment of 75% of oyster mushrooms : 25% of tofu, and the addition of red bean flour:skim milk 3:1 with  moisture content 60.53%,  ash content 2.99%, protein content 15.88%, fat content 6.45%, and carbohydrate content 14.14%. Organoleptic analysis was color 4.09 (dark), flavor of mushroom 3.41 (quite felt), flavor of tofu 2.25 (less felt), savory taste 3.94 (tasty), chewy 3.29 (quite) and overall, 3.33 (preferred)
Karakteristik Fisikokimia dan Organolpetik Produk Chifon Cake Berbahan Dasar Tepung Sagu (Metroxylon sp.) Termodifikasi Sri Wahyuni; Andi Khaeruni; Ilian Elvira; Andi Dahlan; Fatahu Fatahu; Maysya Sarwa Usnul F
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.v19i4.22829

Abstract

The aim of this research was to determine the effect of using modified sago flour resulting from fermentation using lactic acid bacteria (BAL) UM 24, the heat moisture treatment (HMT) process and the combination of BAL UM 24 and HMT fermentation on the organoleptic and physicochemical characteristics of chiffon cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test) at the 95% confidence level (α=0.05). The results of the chiffon cake physical test research, the selected flour modification treatment can increase the kamba density and water absorption capacity of the chiffon cake, as well as reduce the specific volume of the chiffon cake. The selected treatment for the organoleptic test is the sago flour modification treatment with BAL UM 24 fermentation with a color preference score. , aroma, taste and texture of chiffon cake. respectively 4.15 (like), 4.20 (like), 4.13 (like), 4.10 (like). The physical characteristics of the selected treatment were a specific volume value of 21.68 (ml/g), a kamba density of 56.08 (g/ml) and a water absorption capacity of 1.27 (%). Proximate content with water content of 27.24 (% wb), ash content 1.33 (% db), protein content 13.39 (% db), fat content 17.16 (% db) and carbohydrates 28.24 (% db ).

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