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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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Pengukuran tingkat penerimaan konsumen pada zero waste store menggunakan pendekatan sustainable marketing Novita Erma Kristanti; Farah Tiara Hanun; Bayu Arga Putra Pratama; Makhmudun Ainuri; Suharno Suharno
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.v19i4.29338

Abstract

Indonesia is second on the list of countries contributing the most plastic waste globally, after China. This condition occurs because of the high number of household demands for FMCG (fast-moving consumer goods) products, most of which are packaged using plastic. Society needs action to reduce plastic waste. Sustainable marketing is a socially and environmentally responsible marketing principle that meets the needs of today's consumers and businesses. Sustainable marketing also preserves and ensures that future generations can meet their needs. This approach aims to positively impact the environment in a sustainable marketing scheme in Indonesia. This research aims to measure consumer acceptance of zero-waste stores and prioritize optimal business activities based on sustainable marketing. Collecting respondent data used a mixed method and a purposive sampling method. Data collection uses questionnaires for consumers and in-depth interviews with related parties, namely, the government, academics, and business managers. Research data processing uses the CSI (customer satisfaction index) method to measure consumer acceptance. Data analysis was carried out based on sustainable marketing attributes. The object of this research is zero-waste shops in Yogyakarta, namely Peony Ecohouse and Vert Terre. The research results show that consumer acceptance falls into the criteria of satisfaction with zero-waste store activities. Zero-waste store activities with sustainable marketing based on customer-oriented marketing (C-OM) and customer-value marketing (C-VM) assessments show positive values, meaning that activities in zero-waste stores directly impact consumers. The recommended business activity priorities are promoting and strengthening information regarding environmentally friendly zero-waste stores through direct events and social media, maintaining product price stability, maintaining continuous product availability,  and providing quality products.
Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum Yurika Sugiharto; Ika Yohanna Pratiwi; Oki Krisbianto; Aham Bulan Maya Srihtam
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.v19i3.24576

Abstract

Gluten allergy has raised concerns due to its impact on health, especially as wheat noodles are widely consumed. The growing demand for gluten-free alternatives highlights the need for suitable substitutes. This study investigates the effects of fermentation modification on the amylose and protein content of tannia cocoyam flour and evaluates the impact of modified tannia flour and xanthan gum on the physicochemical and sensory properties of noodles. Fermentation of tannia cocoyam (Xanthosoma sagittifolium) corm flour using 9% Lactobacillus plantarum starter over 48 hours enhanced the characteristics of tannia cocoyam noodles. However, despite these improvements, the noodles remained brittle and lacked the desired chewiness compared to conventional noodles. The introduction of xanthan gum as a binding agent was used to improve noodle attributes. Various xanthan gum concentrations (0%, 1%, and 2%) were assessed for their impact on physicochemical parameters (color, optimal cooking time, rehydration capacity, cooking loss, and elongation) and sensory preferences. The findings revealed that modification of tannia cocoyam flour using the fermentation method influenced noodle color, while different xanthan gum concentrations had no discernible effect. Furthermore, modification of tannia cocoyam corm flour and the specific xanthan gum formulations influenced cooking loss, elongation, and the preferences of the panelists.
Klasifikasi asal geografis kopi bubuk liberika tungkal Jambi dan Probolinggo menggunakan near-infrared spectroscopy (NIRS) dan principal component analysis (PCA) Ikhsan Nurdziky; Anggoro Cahyo Sukartiko; Nafis Khuriyati
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.v19i2.25131

Abstract

Regional origin classification of Geographical Indication (GI) products is necessary for their authentication purpose. Among others, coffee is Indonesia's largest GI group, with Liberica being the least studied. This study aims to classify the geographical origin of dry- and honey-processed Liberica Tungkal Jambi ground coffee, which has been certified and dry-processed Liberica Probolinggo, which has the potential to be certified in the future. A total of 12 samples were tested using Near-Infrared Spectroscopy (NIRS). Spectrum data were analyzed using Principal Component Analysis (PCA) with various preprocessing spectral data, including Multiplicative Scatter Correction (MSC), Baseline, and Detrending. The results showed the ability of the combination of NIRS and PCA to classify three groups of coffee samples, namely: dry-processes Liberica Tungkal Jambi ground coffee, honey-processed Liberica Tungkal Jambi ground coffee, and dry-processed Liberica Probolinggo ground coffee, with the success rate ranged between 88 to 99%. Detrending was the most effective preprocessing for visualizing the classification. The result illustrates the great potential of near-infrared (NIR) spectroscopy in classifying the geographical origin of Liberica ground coffee.
Optimasi formula enkapsulasi ekstrak propolis Trigona menggunakan maltodekstrin-gum biji selasih dengan teknik spray drying Bendi Sabela; Dede Robiatul Adawiyah; Nur 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.v19i1.20901

Abstract

Propolis has the potential to be widely used in the food industry due to its biological activities that are beneficial for human health, including as an antioxidant. The objectives of this research were to produce encapsulated propolis extract powders (EPEP) in optimum formula using a combination of coating materials (maltodextrin and basil seed gum (BSG)) by spray drying technique, and determining the physicochemical characteristics of the optimum EPEP. The independent variables used for optimization were 1–10 g of liquid propolis extract (factor 1) and 0–0.5 g of dried crude BSG (factor 2). Maltodextrin (10 g) and aquades (100 ml) were set as fixed variables. The optimization used response surface methodology (RSM). The responses studied were moisture content, solubility, and total phenolic content (TPC). Based on the overall response, the optimum formula resulting from RSM was 10 g of liquid propolis extract and 0.5 g of dried crude BSG with a desirability value of 0.734. The optimum EPEP had a moisture content of 3.82%, solubility of 96.13%, and TPC of 901.84 mg gallic acid equivalent (GAE)/kg sample, water activity value of 0.41, hygroscopicity value of 16.82%, and fat content of 4.61%. The results of the antioxidant activity of the optimum product by 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay had an inhibition percentage of 17.61% at a concentration of 5000 µg/ml and antioxidant capacity of 2091 mg  ascorbic acid equivalent (AAE)/kg sample. The antioxidant activity of the optimum product by ferric reducing antioxidant power (FRAP) assay gave an antioxidant capacity of 2394 µmol AAE/kg sample. The optimum EPEP morphologically showed agglomerated particles.
Pengaruh perbedaan jenis wadah fermentasi terhadap keberhasilan fermentasi dan kualitas biji kakao: review Sulistia Nengsi; Vritta Amroini Wahyudi; Warkoyo Warkoyo
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.v19i3.25366

Abstract

This paper aims to determine the effect of different types of fermentation containers. Fermentation of cocoa beans can be done using several types of fermentation containers such as fermentation boxes, bamboo baskets and styrofoam. Each type of container will produce different types of fermentation containers will influence changes in temperature and pH profiles during the cocoa bean fermentation process.    In this discussion we will discuss the influence of different types of fermentation containers used on the quality of the cocoa beans produced, so that this study can provide information regarding the influence of the type of fermentation container used on the success and quality of the cocoa beans. The method used is to review several previous articles using Google School and draw conclusionsUsing wooden boxes as fermentation media will produce more optimal temperature and pH than other container types because they have insulating properties. The duration of the length of the cocoa bean fermentation process will affect the result of the moisture content of the fermented cocoa beans. The longer the cocoa fermentation process, the lower the dried cocoa beans' moisture content. Limit The maximum moisture content of cocoa beans, according to SNI, is 7.5%. The total phenolic value of fermented cocoa beans is influenced by several differences, namely differences in fruit varieties, fruit maturity levels, fermentation processes, drying, and roasting or roasting.
Aplikasi edible coating pati sagu meranti ekstrak lengkuas merah sebagai antioksidasi pada apel Malang kupas Vonny Setiaries Johan; Dewi Fortuna Ayu; Hijratun Amini
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.v19i2.26174

Abstract

Red galangal is a type of rhizome that is known to have many benefits. This study aims to get the best concentration of red galangal extract in an edible coating of meranti sago starch as an antioxidant in peeled Malang apples. The research was conducted as an experimental method, using different concentrations of red galangal extract, which are 0%, 1%, 3%, 5%, and 7% in the edible coating formulation, which was applied to peeled Malang apples and stored for eight days at 5°C. The parameter observed in the edible coating was antioxidant activity. The parameters observed in peeled Malang apples were browning index, vitamin C, weight loss, total dissolved solids, and the descriptive and hedonic sensory test of taste and flavor. Data were analyzed statistically using ANOVA and continued with DNMRT at a 5% level. Edible coating with 7% red galangal extract was the best treatment, with an IC50 of 158.41 µg/ml showing moderate antioxidant activity. On the 8th day of storing, the peeled apples had a 936.05 browning index, 3.64 mg/100g vitamin C, 45.40% weight loss, and 1.40°brix total dissolved solids. The peeled apple's sensory descriptively assessment results on taste and flavor were typical of galangal and apples. The sensory hedonistic assessment results of the peeled apples on taste and flavor were similar.
Effect of NaCI solution concentration, particle size and ratio on viscosity inhibitor of porang flour Mohammad Amirul Muzakki; Erliza Noor; Anto Tri Sugiarto
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.v19i1.17543

Abstract

Porang flour has a fairly high glucomannan content, up to 65%, which can accelerate the formation or viscosity process in porang flour. The high viscosities cannot be applied to rotating flow nozzle-type hydrodynamic cavitation devices designed to form cavitation bubbles during degradation. In this study, the preeminent process parameters will be sought, especially for particle size, concentration of NaCl solution, and the ratio (porang flour : NaCl solution: isopropyl alcohol) to the inhibition of viscosity formation at porang flour. It aims to analyze those factors effect on viscosity inhibition to support the performance of cavitation bubble formation during the process of breaking cell walls in porang flour. This process was carried out in a factorial complete randomized design (CRD) on all 3 factors with 2 repetitions. The results show that the factor of particle size, the concentration of NaCl, and the ratio significantly affected the decrease in the viscosity of porang flour. Large particle sizes with high concentrations of NaCl can reduce the viscosity level up to 10 cP. The results of the addition of isopropyl alcohol in the ratio (mesh size 40: 5% NaCl: isopropyl alcohol) at a concentration of 2.5% can produce a viscosity of up to 10 cP with a gel level in the sample that is more invisible and not concentrated. In the experimental stage using the swirling flow nozzle type hydrodynamic cavitation technique with the selected formulation, it was seen that the calcium oxalate diminution in porang flour was up to 97.2 mg/100g with a degradation percentage of 52.63%. The residual calcium oxalate in porang flour contradicted the standard for human body tolerance, explicitly 71 mg/100g. Therefore, the resultant flour is not safe to consume. Furthermore, the yield of calcium oxalate at this experimental stage still does not meet SNI 7938:2020, that is, 30 g/100g.
Korelasi antara kadar amilosa dan mutu tanak pada beberapa varietas beras Tanwirul Millati; Rini Hustiany; Susi Susi; Alia Rahmi; Dyah Retno Palupi; Marsya Ayu Finola
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.v19i4.27911

Abstract

Starch is the main component of rice, consisting of amylose and amylopectin molecules. Amylose plays an important role in determining the quality of cooked rice, such as expansion volume, water uptake, and dissolved solids during the cooking process. Various rice varieties have varying amylose levels, categorized as high, medium, and low. High-amylose rice tends to have greater expansion volume, higher water absorption, and lower dissolved solids. The aim of this study was to determine the correlation between amylose content and expansion volume, water uptake, and dissolved solids. This research used six rice varieties, consisting of four local varieties, namely  Siam Unus, Siam Mayang, Siam Cantik, and Gunung Wangi, and two superior varieties, namely IR 64 and Ciherang.The results showed that amylose content of rice ranged from 17.9% to 33.53% (low to high amylose levels). The local varieties had high amylose content, specifically Siam Unus, Siam Mayang, Siam Cantik, and Gunung Wangi, while the superior variety IR 64 had medium amylose content, and Ciherang had low amylose content. High-amylose rice exhibited greater expansion volume and water upteke, along with lower dissolved solids, while rice with low to medium amylose content showed smaller expansion volume and water uptake but higher dissolved solids.
Development of corn supply chain strategy in East Java based on logistics cost structure and marketing efficiency Andika Yuli Heryanto; Novita Erma Kristanti; Kuncoro Harto Widodo
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.v19i1.26661

Abstract

East Java has the highest corn production center, with a percentage of 26.24%. The highest production occurred in 2022, reaching 6,608,822 tons. The market's corn supply instability occurs due to uneven harvest patterns. Price disparities between consumers and farmers occur because many supply chain actors are involved, causing losses to supply chain actors. The impact of the El Nino phenomenon can increase logistics costs, especially in procurement activities. This research aims to develop a supply chain strategy based on an analysis of logistics cost structure, marketing margin, profit margin ratio, and farmer's share. Primary data were gathered through interviews and observations. There were 98 respondents, distributed across three regencies : Kediri, Jember, and Tuban. Calculation of logistics cost structure used the ABC method with descriptive statistical analysis. The supply chain strategy was arranged through FGD with several participants. The results of the logistics cost analysis showed that the most significant proportion of logistics costs for corn supply chain actors is in procurement activities, with a percentage of 63.09% and a total cost of IDR 1,649,304 per kg of corn. Marketing is inefficient because marketing margins and profit margin ratios are not evenly spread across all tiers. The supply chain strategy at the farmer level includes standardizing fertilizer use, choosing the proper fertilization method, and using pesticides in a timely and appropriate dose. Apart from that, there is the purchase of superior corn seeds, using seed planters, and maximizing the number of laborers. The supply chain strategy at the collector trader and large trader tier in transportation activities includes maximizing vehicle loads and creating corn storage areas in each corn production center area
Prioritization of barriers to halal certification adoption for food SME: a study using Fuzzy Analytic Hierarchy Process Dana Marsetiya Utama; Taufik Akbar Ramadhani; Shanty Kusuma Dewi
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.v19i4.26695

Abstract

Halal certification plays a crucial role in boosting Muslim consumer confidence and expanding both domestic and international market opportunities. However, small and medium enterprises (SMEs) often encounter significant challenges in obtaining this certification. This study explores the barriers faced by food SMEs in Malang Regency, Indonesia, in adopting halal certification and offers recommendations to address them. Using the fuzzy analytical hierarchy process (AHP) method, the study evaluates and ranks 20 identified barriers. The results show that the main obstacles are limited capital for certification registration, complicated registration process, and weak enforcement and compliance with the halal logo. This study emphasizes the importance of adopting halal certification for food SMEs to access the global market. The AHP approach proved effective in assessing the barriers hierarchically and systematically. Recommendations are provided to improve food SMEs' understanding of halal certification requirements to enhance product competitiveness in the international market.

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