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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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KARAKTERISTIK POTENSIAL SIFAT MEKANIK, ANTIMIKROBA DAN BIODEGRADABLE BIOFOAM BERBAHAN ENCENG GONDOK (EICHHORNIA CRASSIPES) Asiva Khoirunisa; Erlin Maisatul Zulfi; Novita Aulia Safitri; Thufailah Khoirun Nisa’; Nur Faridatus So’imah; Eko Yuliyanto
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.v19i4.26431

Abstract

The development of biodegradable foam, or Biofoam, utilizing water hyacinth cellulose and arrowroot starch, presents a promising alternative to the environmentally detrimental use of polystyrene foam. Water hyacinth, which proliferates extensively in the Semarang region and is often regarded as a parasitic species, boasts a significant cellulose and fiber content, quantified at 72.63%. This high cellulose content renders it a viable resource for the production of sustainable packaging materials, thereby addressing both environmental pollution and associated health risks posed by traditional polystyrene foam. This study aims to characterize the properties of the produced foam through a series of antimicrobial tests, tensile strength tests, and biodegradability assessments. The raw materials utilized include cellulose derived from water hyacinth stems, arrowroot starch, carboxymethyl cellulose (CMC), chitosan, and polyethylene glycol 400 (PEG 400). The result showed that Biofoam exhibits no bacterial growth, as determined by antimicrobial testing. The tensile strength test results were consistent with Synbra Technology standards, with tensile strength values ranging from 1.58 MPa to 2.63 MPa. Furthermore, Biofoam has successfully passed the biodegradability test, as evidenced by its degradation in soil using the soil burial test method, which is characterized by the physical transformation of Biofoam into a softer and more porous material. To improve the performance of the biofoam, further research is needed regarding its shape.
Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar Febi Prasetyo; Dwiyati Pujimulyani; Bayu Kanetro
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.v19i3.22447

Abstract

Indonesia is a country with rich biodiversity, including javanese turmeric (Curcuma xanthorrhiza Roxb.), which can be used as a food additive, such as in snack bars. The research aims to determine the optimal addition of javanese turmeric powder and baking duration for snack bars with the best antioxidant properties. The study employs a completely randomized design (CRD) with two factors: variations in javanese turmeric powder addition (1.5, 3, and 4.5 g) and baking duration (20, 25, and 30 minutes). The best treatment identified from the research is the addition of 3 g of javanese turmeric powder and a baking duration of 20 minutes, showing significant differences in texture, color, and overall preference. The color preference scores at 3.40, aroma at 3.20, taste at 3.16, texture at 3.48, and overall rating at 3.32. Chemical analysis of the selected snack bars resulted in a water content of 5.66%, protein content of 8.16%, and antioxidant activities measured by DPPH (1,1-Diphenyl-2-Pickrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) at 60.92% and 10.48 mg E ferro/g, respectively. Additionally, the phenolic content was found to be 50.49 mg GAE/g. These findings indicate that snack bars with added javanese turmeric exhibit health-promoting antioxidant properties.
Physicochemical properties, antioxidant and antibacterial activities of honey produced by Heterotrigona itama and Tetragonula laeviceps Dewi Cakrawati; Zulfikar Fadhil; Trisya Nur Adzni Destianti
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.v19i2.22290

Abstract

Honey is a popular healthy food that also serves as medicine. Stingless bee honey gained interest compared to regular honey due to its health benefits. This study aimed to investigate the potential health benefits of honey produced by stingless bees Heterotrigona itama and Tetragonula laeviceps, namely phenolic content, flavonoid content, antioxidant capacity, and antimicrobial activity. The research was conducted using complete randomized experimental design by two separate replications. The result shows both honeys have a pH value ranging from 3.16 to 3.43. The antioxidant capacity, total phenolic compounds, and total flavonoid compounds of both honeys were not different (p≥ 0.05). The antioxidant capacity of honey produced by Heterotrigona itama and Tetragonula laeviceps was 593 mg TE/100 and 581.58 mg TE/100 g, respectively. The total phenolic compound was in the range of 839.26-1242 mg GAE/kg, while total flavonoid was in the range 126 – 179 mg QE/ of) However, H.itama honey had the highest inhibition against Gram-positive Streptococcus mutans, while T.laeviceps had the highest inhibition against Gram-negative Pseudomonas aeruginosa. The types of local vegetation might relate to phytochemical compounds in honey. This study gave insight into another possible antibacterial compound in stingless bee honey, namely, a bioactive peptide that might act differently on microorganisms.
Pengaruh umur panen terhadap susut bobot dan organoleptik buah jambu biji (Psidium guajava L) kristal selama penyimpanan Haya Fadhila Mufza; Edi Minaji Pribadi; Moh. Ega Elman Miska; Inti Mulyo Arti
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.v19i1.18080

Abstract

Guava (Psidium guajava L) crystal contains good nutrition with white flesh, crispy flesh texture, and fresh taste. Crystal guava fruit is usually consumed as fresh fruit, so it needs proper postharvest handling to maintain the physical and chemical quality of the fruit. The freshness of crystal guava fruit can be related to the water content in the fruit due to the transpiration process. The transpiration process also impacts changes in fruit weight and organoleptic. This study aims to determine the effect of different  harvest ages on  weight loss, water content, and organoleptic value of crystal guava during storage. The method used was a single-factor Randomized Block Design. Consisting of 4 levels of treatment, namely harvest age 90, 100, 110, and 120 Days After Anthesis (DAA) with analysis of variance ANOVA and DMRT follow-up test (α=5%), and the organoleptic test was tested with Friedman test. The results showed that the age of harvest had a significant effect on weight loss and had no significant effect on water content during 9 days of storage. The highest value of weight loss on the 9th day of storage was obtained at harvest age of 100 DAA, which was 29.19%, followed by 90 DAA (20.13%), 120 DAA (20.01%), and 110 DAA (19.00%). Then, the highest water content value was obtained at the harvest age of 90 DAA (86.46%), and the lowest at the harvest age of 120 DAA (82.39%). In organoleptic results, texture scores could be maintained 6 to 8 days at harvest age of 90 DAA, almost average aroma obtained a score of 6 at all harvest ages, while taste could be maintained at a score of 6 to 8 days at harvest age of 110 DAA.
Optimalisasi kondisi aktivasi arang bonggol jagung sebagai desikan menggunakan metode Taguchi Tri Hadi Jatmiko; Donovan Rendi Suherman; Rinaldi Medali Rachman; Anggita Sari Praharasti; Dwi Joko Prasetyo
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.v19i3.22878

Abstract

Preserving food can be achieved through several methods, one of which is drying. Dried foods are easier to store and distribute. Environmental factors such as temperature and humidity play a crucial role in food preservation and must be controlled to increase its shelf life. A desiccant can be used to regulate humidity levels. Activated carbon is a material that can be used as a desiccant, which can be produced from biomass such as corn cobs. This study focuses on optimizing the conditions for using corncob charcoal as a desiccant by using a Taguchi orthogonal array. The optimization process involves determining the optimal KOH concentration, immersion time, and the ratio of charcoal to KOH volume. Results showed that KOH concentration was the most significant factor in activating carbon from corn cobs, followed by the ratio and immersion time. The optimal conditions for activating carbon from corn cobs as a desiccant were found to be a KOH concentration of 2%, a ratio of 10 g charcoal to 150 mL KOH, and an immersion time of 2 hours, resulting in a water vapor adsorption capacity of 0.3949 g/g
Formulasi dan karakterisasi biodegradable film berbahan chitosan dan sodium alginate dengan kombinasi pati ganyong dan konjak glukomanan David Rusliman; Rumpoko Wicaksono; Condro Wibowo
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.v19i2.24744

Abstract

Biodegradable film is an alternative way to reduce conventional plastic based on petroleum, which is difficult to degrade and can cause severe environmental pollution. Biodegradable films based on chitosan, sodium alginate, sodium alginate combined with canna starch and konjac glucomannan were investigated in this research. This research aims to determine the mechanical characteristics and optimum of different polymer types and the plasticizer concentration added to the biodegradable film solution. This research was done in a completely randomized design on twelve treatment combinations. The total formulation used for each type of polymer is 2% (w/v), and the concentration of sorbitol is 1% (v/v), 1,5% (v/v), and 2% (v/v). The average thickness of this research is 0,15 – 0,20 mm, the average moisture content value for each treatment ranges from 18% - 30%, the elongation value ranges from 11,75 – 59,94%, the tensile strength value ranges from 0,033 – 0,277 MPa and Water Vapor Transpiration Rate value (WVTR) range from 2,65 – 5,91 (g/m2.hour). The mechanical characteristics of food packaging materils are based on the value of elongation, WVTR, and tensile strength. Code P4S2 has the applicable value of elongation, WVTR, and tensile strength, with an elongation value of 51.75%, WVTR of 3.36 (g/m2.hour) and tensile strength of 0,05 MPa.
Chemical and sensory characteristics of sweet potato crackers containing various starch types Nur Aini; Syifaul Husna; Indarto Indarto; Elok Waziiroh; Banun Diyah Probowati; Retno Setyawati; Hadana Sabila Arsyistawa; Annisa Fitriati
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.v19i3.29025

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.
Profil tekstur dan warna getuk dengan variasi lemak padat Muhammad Iqbal Fanani Gunawan; Soraya Kusuma Putri; Rizka Qurrota A'yun
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.v19i1.22783

Abstract

Getuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal. Solid fats like margarine and butter have been proven to improve the quality of bread products. Getuk is divided into 6 treatments, including control treatment and a combination of solid fats such as butter, and margarine. The analyses conducted include texture profile, color, and moisture content. The addition of solid fats has been shown to have a significant difference in the texture parameters of Hardness, Gumminess, and Chewiness, but it did not have a significant effect on the Resilience parameter. The combination of butter and margarine resulted in a significant decrease in the Springiness and Cohesiveness parameters. Overall, the addition of solid fats had an impact on increasing brightness (L*) and shifting the color towards yellow tendencies (positive b*). The addition of solid fats did not significantly affect the moisture content of getuk.
Pengembangan minuman fungsional berbasis bubuk kakao lokal berkualitas tinggi dengan penambahan madu: analisis sifat fisik, kimia, dan umur simpan Risma Risma; Feri Kusnandar; Dian Herawati; Yelin Adalina
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.v19i4.27514

Abstract

This study aims to evaluate the effects of combining cocoa bean extract and honey in a functional beverage formulation, focusing on physical, chemical, and antioxidant properties. Cocoa beans used were of the Sulawesi 2 clone, sourced from Donggala, Palu, while honey was sourced from Sumbawa, East Nusa Tenggara. The research methods included analysis of total phenolics, flavonoids, catechin, epicatechin, theobromine, and caffeine content using HPLC, and antioxidant activity was assessed using the DPPH method. The functional beverage was formulated by mixing cocoa powder and honey in various doses, pasteurized at 75°C, and stored at 8-10°C. The addition of honey influenced the phenolic content and antioxidant effectiveness in formulations F1 and F2. Formulation F2 (10.17% cocoa powder, 8.47% honey, and 81.36% water) showed a total phenolic content of 9.36 mg GAE/g. Meanwhile, formulation F1 (10.34% cocoa powder, 6.90% honey, and 82.76% water) had a lower total phenolic content of 6.60 mg GAE/g. Although total phenolics and antioxidant activity decreased due to pasteurization and brewing, F2 (DPPH value of 0.30 mg TEAC/g) demonstrated higher antioxidant activity than F1 (DPPH value of 0.14 mg TEAC/g). Statistical analysis revealed significant differences in total phenolic content and pH between F1 and F2 (p 0.05). However, no significant differences were observed in antioxidant activity (p 0.05). Therefore, it is essential to consider processing methods to maintain the antioxidant activity of cocoa products derived from the Sulawesi 2 clone.
Evaluasi penerapan produksi bersih pada UMKM tempe di Kelurahan Guntung Paikat, Banjarbaru, Kalimantan Selatan Novianti Adi Rohmanna; Nelva Kamila Syahnazia; Andira Mawardani; Nur Sabrina; Nurul Fayzhatun Nisa; Septiana Nurmala
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.v19i2.24465

Abstract

Tempe is a product that the people of Indonesia popularity, mainly South Kalimantan. The increase in tempeh production in MSMEs in Banjarbaru is proportional to the demand. It has an impact on increasing waste production. Currently, environmental issues are one of the urgent topics for MSMEs, including Tempe MSMEs. Therefore, it is necessary to carry out a clean production analysis. This study aims to evaluate the application of cleaner production in the Tempe industry. Activities were carried out at MSMEs ABC in Guntung Paikat, Banjarbaru City, South Kalimantan. The method used is quick scanning at all stages of the process. The activities begin with identifying production processes, identifying clean production opportunities, determining priority scales, and feasibility studies for implementing clean production. The study shows that wastewater is the most produced from Tempe production. Based on determining the priority scale, applying multilevel filtration technology is a choice for reducing water usage and minimizing liquid waste. The feasibility calculations show that the application of this technology has a PP value of 15 months.

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