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 853 Documents
 78   79   80   81   82 
Penambahan bht pada produk desiccated coconut medium grade subkultivar kelapa dalam watulimo Waqif Agusta; Wendianing Putri Luktesi; Kresna Mulya Santosa; Muhammad Nur Kholis; Mokhammad Rizqi Tobibi Herman; Alief Fathin Nurrochman; Lusiana Kresnawati Hartono; Indah Kurniasari; Mohammad Nafila Alfa
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.v19i2.25209

Abstract

Coconut holds immense significance in Indonesian coastal communities, offering diverse benefits from its fruit, leaves, trunk, and roots. It plays a pivotal role in the local economy, particularly in East Java's Trenggalek region, a significant coconut producer. In 2021, Trenggalek, notably Watulimo District, contributed significantly to the national coconut production. Desiccated coconut, a vital processed product, was studied concerning temperature and adding BHT (Butylated hydroxytoluene). The research aimed to assess their impacts on desiccated coconut properties. Conducted through various tests, including yield, pH, water activity, phenol content, and organoleptic evaluations, the study utilized a Completely Randomized Design (CRD). Based on the research findings, BHT (Butylated hydroxytoluene) significantly influences the quality of desiccated coconut, with values of 0.38 for water activity response and 0.36 mgGAE/g for total phenol content response. Drying temperature treatment affects the quality parameter value, with a yield response of 65.02 %. The pH value of desiccated coconut remains within the normal range, ranging from 6.33 to 6.44. The optimal treatment is found at a temperature of 80°C and the addition of 0.347 g of BHT to produce the best medium-grade desiccated coconut.
Peningkatan akumulasi tiamin pada kultur Escherichia coli melalui peningkatan oksigenasi dan penghilangan rpoS Nuraliah Rusman; Prayoga Suryadarma; Nisa Rachmania Mubarik
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.v19i1.11110

Abstract

Microorganisms as cell factories in producing a product are strongly influenced by their metabolism. engineering microbial metabolism by increasing coenzymes that play a role in enzyme activity. Thiamine diphosphate is one of the coenzymes that are commonly found in the metabolic pathways of microbial cells. Increasing the thiamine formation pathway as a precursor in the thiamine metabolic pathway is a strategy in this study. Enhancing thiamine accumulation in Escherichia coli culture by inducing oxygenation level and deleting rpoS was investigated. The investigation was conducted by comparing the cultivation of  Escherichia coli BW25113 (parent strain) and BW25113-∆rpoS (rpoS mutant) cultures under aerobic conditions at different shaking rotation rates of 150 and 200 rpm. The measured parameters were thiamine accumulation, dry cell weight, acetate concentration and glucose consumption of the cultures. Inducing oxygenation level of parent strain cultures through increasing shaking rotation rate from 150 to 200 rpm induced 40 % thiamine accumulation. Meanwhile, deletion of rpoS increased 9,5 % thiamine accumulation compared to parent strain culture
Penambahan ekstrak umbi bit (Beta vulgaris L.) sebagai antioksidan dalam sabun mandi cair Dewi Fortuna Ayu; Vonny Setiaries Johan; Nico Wardana
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.v19i3.17142

Abstract

Beetroot (Beta vulgaris L.) is a natural source of antioxidants that can be added to liquid bath soap.  The use of an appropriate amount of beetroot is expected to function as an antioxidant and meet the quality requirements of liquid bath soap.  This study aimed to determine the optimal amount of beetroot extract in liquid bath soap to maximize the quality and antioxidant activity of liquid bath soap. Five treatments and three replications were employed in the study's complete randomization design. In 100 g of liquid bath soap formula, the beetroot extract volumes S0 (0 ml), S1 (5 ml), S2 (10 ml), S3 (15 ml), and S4 (20 ml) were added as the treatments. Analysis of variance was used to statistically examine the data, and then Duncan's New Multiple Range Test at a level of 5% was applied. According to the study, adding beetroot extract substantially impacted several variables, including density, pH, viscosity, descriptive test, hedonic test, and antioxidant activity. The best liquid bath soap treatment, S4, had a density of 1.07 g/ml, zero free alkalies, a pH of 9.96, 88.00% foam stability, a viscosity of 179.86 cP, and IC50 of 88.13 ppm. The result of a descriptive test on liquid bath soap showed that the soap had brown color and beetroot flavor.  The use of beetroot in liquid bath soap provided an alternative antioxidant to prevent premature aging of the skin with modification in the fragrance ingredient addition.
Mutu bubuk bawang putih berdasarkan sifat fisiko-kimia dan preferensi konsumen Kendri Wahyuningsih; Kirana Sanggrami Sasmitaloka
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.v19i2.24906

Abstract

Currently, consumers are more interested in using herbs and spices in powder form because of their practicality. One of them is garlic powder, which has been circulating commercially. However, this commercial product has been found on the market in various quality classes, and it is suspected that there is potential for counterfeiting. Therefore, it is necessary to identify the quality of commercial garlic powder. The aim of this study is to determine the quality of commercial garlic powder based on its physicochemical properties and the level of consumer preference. In the primarily stage, commercial garlic powder sampling was carried out, namely bulk-quality samples from traditional markets and export-quality samples from modern markets. The selection of garlic powder products represents two consumer segments: heterogeneous consumers, represented by bulk-quality garlic powder, and homogeneous consumers, represented by export-quality garlic powder. Native garlic powder was prepared in the laboratory by slicing, drying (temperature 40-50C), and milling methods. Quality analysis has been carried out on physico-chemical properties, and sensory tests have been performed to determine the level of consumer preference. Commercial garlic powder has a different morphological structure compared to native garlic powder. Meanwhile, the color and allicin content of commercial bulk-quality garlic powder are significantly different compared to native garlic powder. Meanwhile, consumers tend to prefer commercial garlic powder in terms of color, aroma, and texture.
Pengaruh lama ekstraksi dan fermentasi dalam pembuatan minyak kelapa terhadap rendemen dan sifat sensoris minyak kelapa Khumairoh Asy Syifa; Karseno Karseno; Pepita Haryanti
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.v19i4.27022

Abstract

Coconut oil is a processed product from old coconut meat in the form of aClear-colored liquid with a distinctive coconut smell. This research aimed to determine the effect of extraction time and concentration (mixer) and fermentation (tempeh yeast) time on the highest yield of coconut oil and sensory properties by using extraction and fermentation time. There were three treatments in this study, namely extraction time P1= 5 minutes. P2= 10 minutes. P3= 15 minutes and tempeh yeast concentration R1= 1%. R2=3% and R3=5% with three repetitions. The analysis yielded data using ANOVA, which was further tested with Duncan, and sensory testing was conducted with Friedman. The observation parameters include the highest yield of coconut oil and the sensory properties of coconut oil in accordance with SNI. From these three treatments, the highest yield combination, P3R1, was obtained with an extraction time of 15 minutes and a tempeh yeast concentration of 1%. The highest yield of coconut oil was 17.76%. The sensory quality of the obtained is that the color of the coconut oil is clear, and slightly yellowish, the fragrance of the coconut oil has a typical coconut, and the panelists like it.
Usulan peningkatan kecepatan produksi di UKM Cokelat Ibunmanis menggunakan soft system methodology Iphov Kumala Sriwana; Muhammad Almaududi Pulungan; Annisa A. Lestari; Siwi Lintang Pertiwi
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.v19i1.17777

Abstract

Indonesia is the world's third largest cocoa producer, leading to the high potential for cocoa processing and conversion to downstream industries. However, the downstream production of cocoa processing only reaches low utilization, around 40%. This problem also happens to UKM Ibunmanis in Bandung, which often fails to meet consumer demand. We have done a study to overcome this problem, aiming to make suggestions to improve production process technology,  to increase production capacity and ability to meet consumer demand. Here, we used Soft System Methodology (SSM) to provide solutions to the problems. The SSM consists of seven stages: Problem identification, Rich Picture Diagram, Root Cause Analysis coupled with CATWOE analysis, conceptual model activities (9 model activities), debating, improvement suggestions, and implementation. The results indicate that the transformation process carried out is in the form of processing chocolate bars into downstream products, with the limitation being conventional technology, which has model activities for designing appropriate technology for critical processing processes in UKM. Implementing the appropriate technology can speed up the production process from 30 minutes to 7 minutes or increase process efficiency by 77%. In addition, suggestions resulting from the method for the melting process can gain more profits and increase the sustainability of the SMEs
Effect of aromatic herbs and roasted coconut flesh on acceptability and perception of mixed porridge (bubur paddas) Risa Nofiani; Puji Ardiningsih; Hendra Perdana; Isam Alatin; Kutsiatul Hasanah; Irine Fajrin Roeswandi; Leni Juniarti; Nurul Huda
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.v19i4.22979

Abstract

Bubur pedas or bubor paddas (BP) is porridge from roasted rice granules (R) rich in vegetables with a specific aroma that probably contributed to producing the aroma were roasted coconut flesh granules (C ), fresh kesum (Polygonum minus Huds) leaves (K), fresh buas-buas (Premna cordifolia ROXB) leaves (B), and fresh young tumeric (Curcuma longa) leaves (T). This study aimed to find out the effect of aroma-contributing ingredients (B, C, K, and T) and their role in developing specific aromas based on sensory panelists' acceptability and perception. Each aromatic ingredient was prepared in four serial formulations, namely C, K, B, and T, and a sensory test was then conducted using a hedonic rating method with a 9-point hedonic scale by a panel of 100-200 semi-trained panelists. The data were analyzed using a hierarchical analytical process (AHP), principle component analysis (PCA) biplot, multidimensional scaling (MDS) with alternating least squares scaling (ALSCAL) model, and Spearman's correlation. The highest acceptability for each aromatic ingredient's formula was 25 g of the C formula, 16 g of the K formula, 12 g of the B formula, and 12 g of the T formula, respectively. Almost the best formula for each aromatic ingredient's formula showed no correlation or dissimilarity. Among the aromatic ingredients, K and T played a pivotal role in developing the aroma, but only K enhanced the savory. Therefore, K and T were considered compulsory ingredients in generating a unique characteristic for BP in the panellists's perception
Pemanfaatan sumber daya lokal biji karet sebagai amplifikasi protein es krim mellorine dengan pengemulsi CMC Jefri Pandu Hidayat; Memik Dian Pusfitasari; Ryan Ananda Dwi Gunawan; Riza Fahlevi
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.v19i3.25663

Abstract

Rubber plants in East Kalimantan have a great plantation area 123,460 ha consisting of smallholder 95,240 ha, large state 3,630, and large private 25,638 hectares, with a total production of 55,690 tons. The abundant production of rubber plants in East Kalimantan is still utilized in the tree trunk part as raw material for making latex. The rubber seeds as dregs have not been optimally utilized. Rubber seeds are relatively high in nutrition, especially protein content 16.33%, 21.6% fat, and 30.9% carbohydrates. The rubber seeds are less optimally used due to high HCN levels. The possibility diversification of rubber seed is employing the mellorine ice cream. This study aims to analyze the decreasing HCN levels in the boiling time of rubber seeds at (0, 30, 60, 90, and 100 minute) and formulation of rubber seed and water ratio (A1-3:1); (A2-1,5:1); (A3-1:1) by complete randomized design (CRD) on proximate and organoleptic properties. It was found by ANOVA that the proportion of ingredients did not affect the organoleptic color and aroma but significantly swayed the texture and taste. The organoleptic scale is (0-5) and is not within the very likely criteria. The ratio prescription influences mellorine ice cream's physicochemical, where the more rubber seeds used, the higher proximate levels. The best formulation is A1 (3:1), where it gets an organoleptic value of color (4.25), aroma (3.5), texture (4.00), taste (4.40), 0.127% ash content, fat 8.36%, protein 1.57%, carbohydrate 9.08 %, and crude fibre 0.50%. Ultimately, the rubber seeds can be processed into protein source materials for mellorine ice cream, but the protein is still below SNI standards. A modification method is needed to release HCN but does not cause excessive protein denaturation.
Front Matter, Volume 19 No 1 (2025) Editorial Agrointek
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Karakteristik fisiko kimia sabun lembaran berbasis minyak sawit dengan penambahan gel dan ekstrak kulit lidah buaya Narsih Narsih; Desdy Hendra Gunawan
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.v19i1.23945

Abstract

The use of aloe vera to make soap enriches existing soap product variants. This research makes soap from aloe vera by utilizing gel and peel extract, which are processed separately and characterized by each soap produced. This research aimed to determine the physical and chemical characteristics of sheet soap produced from palm oil added with gel and palm oil added with aloe vera peel extract. The research results obtained from the chemical side of the soap water content parameters contained 1 sample that did not meet the SNI 3532:2016 standard, i.e., in the treatment of adding 25% aloe vera gel to 15.29%. In contrast, the other samples met the standard with a 9.24 – 13.33% water content range. In the test, the free alkali content did not meet SNI standards because the data obtained from all treatments was above 0.1%, while the pH was in the range of 8.5-9.8,  and foam stability was 74-86%. Organoleptic testing of soap from both ingredients did not cause reddish and itchy reactions, meaning it did not irritate the skin, while testing for color, texture, and aroma gave no significantly different effects for all samples

Page 80 of 86 | Total Record : 853

 78   79   80   81   82 

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