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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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Shelf-life prediction of blondo-based probiotic ice cream using accelerated shelf-life testing method Rafli Zulfa Kamil; Sri Mulyani; Regina Putri Ikhwani; Ana Wulandari
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.v19i3.22471

Abstract

Blondo is a by-product of VCO production, commonly used for feed despite its rich nutrition and physiological properties. To reutilize blondo and take advantage of its nutrition, blondo probiotic ice cream is developed as a plant-based functional food. Determining the shelf-life of food products is very important because it reflects the product's durability during the time interval between production and consumption. This study aims to determine the shelf-life of blondo-based probiotic ice cream using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. Blondo-based probiotic ice cream was stored for 28 days at temperatures of -6℃, -11℃, and -18℃. The parameters observed were total Lactic Acid Bacteria (LAB), total acid, pH value, and total solids. The results of the calculation of the Arrhenius model selected the total LAB parameter as a critical parameter. Therefore, we considered using the term “best before” to refer to probiotic efficacy instead of shelf-life. The blondo-based probiotic ice cream is best consumed before if stored at -6℃ is 206.80 days or 6 months 27 days; at -11℃ is 186.47 days or six months 6 days; and at -18℃ is 160.22 days or 5 months 10 days.
Aloe vera leaves potential as a new source of transglutaminase Cahyo Indarto; Supriyanto Supriyanto; Wahyu Prihanta; Dang Ngoc Hung
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.v19i1.27877

Abstract

Transglutaminase is an enzyme that catalyzes cross-linking reactions between primary protein chains. This activity can be applied to improve the texture quality of protein-based food products, such as meatballs, and surimi sausage. Elasticity is an important parameter for consumers when choosing these food products. Currently, many chemical compounds of phosphate have been used to increase the elasticity of food products. Therefore, this study aimed to use plant-derived transglutaminase as a gelling agent for food products to replace chemicals. The experiment was carried out by extracting transglutaminase from aloe vera leaves for characterization. The parameters characterized include transglutaminase activity, optimum temperature and pH, molecular weight, as well as inhibiting and activating compounds. The results showed that aloe vera leaves extract had high transglutaminase activity (0.47 U.mg-1), optimum temperature of 40-50°C, pH 5-7, molecular weight of 70-75 kDa, strongly inhibited by Zn2+ ions, and activated in the presence of dithiothreitol (DTT). The high activity shows that aloe vera leaves can be applied as a gelling agent in food products.
Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
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.v19i1.23405

Abstract

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment
Efek pra-perlakuan menggunakan microwave terhadap kandungan lignoselulosa kulit ari jagung Tasyabilla Attaya; S. Rosalinda
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.v19i3.21581

Abstract

Corn is one of the abundant agricultural commodities in Indonesia. This abundant production of corn leaves considerable waste. One of the wastes produced is corn pericarps. Corn pericarps contain lignocellulose, whose utilization has not been studied much. This study aims to determine changes in the lignocellulosic content of corn pericarps in the physico-chemical delignification pre-treatment using electromagnetic waves with microwaves with various solvents NaOH 4% and distilled water. The lignocellulose content was tested using the Van Soest method. The results showed that the raw material for corn pericarps contained 50.4% hemicellulose, 14.6% cellulose, and 0.98% lignin. The results of pre-treatment using a microwave with NaOH 4% solvent produced 14.6% hemicellulose, 33.98% cellulose, and 0.6% lignin, and distilled water yielded as much as 50% hemicellulose, 15.58% cellulose, and 0.8% lignin. The pre-treatment method using microwave can reduce lignin levels by up to 38.78% with NaOH solvent and 18.37% with distilled water. In addition, this pretreatment method can also degrade hemicellulose as much as 71.03% with NaOH solvent and 0.8% with aquadest solvent. Thus, the use of NaOH as a solvent showed a much better ability to delignify and degrade hemicellulose than distilled water.
Supercritical carbon dioxide extraction as an alternative method to extract natural bioactive compounds Ananda Regita Olivira; Hadi Munarko; Jariyah Jariyah; Liza Md Salleh
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.v19i2.22473

Abstract

The study regarding the extraction of bioactive compounds from natural sources such as phenolics, flavonoids, and carotenoids has received significant attention, because these bioactive compounds known to have numerous benefits for human health. Various extraction methods have been used to obtain bioactive compounds. However, the conventional extraction method that is often used has several drawbacks including the use of large amounts of solvent and longer extraction time. Therefore, an alternative extraction method is needed to overcome the limitations of conventional methods. Extraction using supercritical carbon dioxide is an alternative extraction method that is more efficient with a shorter extraction time. This article aims to provide a comprehensive review regarding the extraction of bioactive compounds using supercritical carbon dioxide (SC-CO2). The use of low critical temperature and pressure during SC-CO2 extraction prevents the degradation of the bioactive components. In addition, because of its high selectivity, SC-CO2 extraction can produce a maximum yield with high purity of bioactive components. Therefore, extraction using supercritical carbon dioxide has the opportunity to be used as an alternative method to maximize the extraction process of bioactive compounds.
Demographic analysis for agroecology adoption in sugar palm agroindustry: evidence from Deli Serdang Regency Farida Yani; Rahmat Syahni; Novizar Nazir; Tzong-Ru (Jiun-Shen) Lee; Rika Ampuh Hadiguna
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.v19i3.29341

Abstract

This study explores the potential of agroecology in developing a sustainable sugar palm agroindustry in Deli Serdang Regency, North Sumatra, Indonesia. The sugar palm (Arenga pinnata) is a vital economic resource, yet its development faces limited technology, traditional management practices, and low-quality seed availability. The research aims to analyze the demographic characteristics influencing the adoption of agroecological principles among sugar palm craftsmen and assess the agroindustry's sustainability and productivity. A qualitative descriptive approach was employed, involving in-depth interviews with 100 respondents, including sugar palm farmers and craftsmen, alongside secondary data from the Central Statistics Agency. The findings reveal that most artisans are in the productive age group, with low formal education but significant practical experience. While 65% of respondents practice crop diversification, challenges remain in soil conservation and adopting environmentally friendly technologies. The study forecasts increased palm sugar production, projecting growth from 664.4 tons in 2022 to 790.8 tons by 2026, indicating potential for enhanced productivity. Integrating traditional knowledge with modern agroecological practices is essential for improving sustainability and competitiveness in the sugar palm agroindustry. Training programs that respect traditional values while promoting sustainable practices are necessary to empower artisans and enhance regional food security. This research underscores the importance of community collaboration among farmers, government, and research institutions to foster a more resilient and equitable agroecological system.
Analisis pengaruh penambahan tepung okra dan tepung porang terhadap komposisi proksimat dan organoleptik foodbars Erwin Nofiyanto; Aldila Sagitaning Putri
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.v19i1.22252

Abstract

Food not only provides a feeling of fullness, but is also beneficial for health and disease prevention. One type of food that has health benefits is functional food, one of which is food bars. Foodbars are made from a mixture of nutritionally enriched blended food such as grains, dried fruit and nuts which are then formed into a solid and compact food. One of the local food ingredients that is used as a substitute for making food bars is okra and porang. The aim of this research was to determine the effect of adding okra flour and porang flour on the proximate and organoleptic composition of Foodbars. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between okra flour and porang flour (15:10, 12.5:12.5, 10:15). Each treatment was repeated 5 times. The variables observed were water content, ash, crude fiber, fat, protein, carbohydrates, and preference test. The data obtained were analyzed for variance and if there were differences between treatments, they were further tested using the Duncan Multiple Range Test (DMRT) at the 5% level. The research results of the addition of 12.5g okra flour and 12.5g porang flour are food bars with the best treatment in physicochemical testing and meet the requirements of commercial food bars according to SNI and are liked by consumers with a water content of 11.11%, ash 4.88%, crude fiber 27 .20, fat 26.38%, protein 12.42%, and carbohydrates 45.21%
Kombinasi katalis FeSO4 dan H2O2 dalam penanganan air limbah agroindustri kopi menggunakan metode foto Fenton Elida Novita; Nurfila Sari Sudirman; Hendra Andiananta Pradana; Asma Afriliana; Soni Sisbudi Harsono; Bambang Herry Purnomo; Tjahjo Hartono
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.v19i4.26362

Abstract

Wastewater production from the coffee agroindustry is generally brown. Melanoidin contents cause it and the high content of organic matter in coffee processing wastewater can impact water pollution. Turbid coffee processing wastewater can prevent sunlight from entering the water if it is channeled directly into water bodies without prior treatment. The research aims to improve the quality of coffee processing wastewater using the photo Fenton method, which combines catalyst reagents from H2O2 and FeSO4. The stages of the research consist of adjusting the pH of the process, combining H2O2 and FeSO4 dosages, irradiating using UV light, settling, and analyzing wastewater quality improvements with parameters i.e. Total Suspended Solid (TSS), turbidity, color, pH, and Chemicals Oxygen Demand (COD). The research results show that adding H2O2 and FeSO4 treatment in the Fenton photo can improve the quality of coffee processing wastewater. H2F1 treatment (H2O2 0.2 M and FeSO4 0.0015 M) is the best alternative for reducing TSS, turbidity, color, and COD parameters. The percentage reduction values for TSS, turbidity, color, and COD is sequentially 95.55; 98.40; 93.97; and 72.47 %. The combination of H2SO4 and FeSO4 catalysts can be used as an alternative tertiary method for coffee agro-industrial wastewater purification which is effective and efficient.
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Nurrahman Nurrahman; Wan Ezie Adila; Lukman Hakim Safian; Sukes Lindaningsih; Septi Ana Purnamasari; Risma Nurul Azizah; Agus Suyanto; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya'di; 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.v19i2.27417

Abstract

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam.
Bibliometric analysis of research trends on rotary dryers using the VOSviewer application base on the Scopus database Abdul Mukhlis Ritonga; Joko Nugroho Wahyu Kariadi; Rudiati Evi Masithoh; Redika Ardi Kusuma
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.v19i3.27586

Abstract

Bibliometric analysis is a crucial way to understand trends and progress in a field of research. Using the VOSviewer application for bibliometric analysis becomes an effective tool to demonstrate research patterns, networking, and research focus. This study explains the analysis of scientific publications related to rotary dryers using the VOSviewer application. This study aims to find trends through analyzing bibliometric data on rotary dryer research for 10 years (2014–2023). Data was collected from the Scopus database. The method used is descriptive causality, using VOSviewer to visualize relationships between keywords, authors, institutions, countries, and network collaborations between authors. The study showed 1,356 articles relevant to rotary dryers between 2014 and 2023. After elimination by document type (article, conference paper, review, and conference review) and language type (English), 465 articles were obtained. The bibliometric analysis results show changes in research trends, from performance studies to the study of the use of energy resources in rotary dryers and their integration with intelligent systems. There are five keyword clusters, with primary keywords in each cluster. The number of articles on the topic of rotary dryers has increased from year to year, with China being the country with the most publications and citations. Still, the number of links and strength of the author's relationship with other countries in carrying out joint publications remain relatively low. The results of this bibliometric analysis provide a helpful overview of research progress and prospects with the topic of rotary dryers and help the authors plan further research.

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