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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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Usulan peningkatan kualitas kernel dengan menggunakan metode six sigma Vera Devani; Muhammad Rizki; Fitrah Aldi
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.v19i3.14643

Abstract

This company is a company engaged in the production of Crude Plam Oil (CPO) and kernel. kernel is a semi-finished product that will be processed into Plam kernel Oil (PKO). The average kernel produced is 500 tons per month, but in each production there are still defects in the kernel. Six Sigma is a quality control tool that allows companies to improve quality and control the production process. This methodology is carried out using the DMAIC approach (Define, Measure, Analyze, Improve and Control). The purpose of this study is to identify relevant elements in the kernel production process, identify the causes of kernel defects, provide recommendations for corrective actions to reduce the number of defects in the kernel, provide recommendations for SOP improvements for operators.The proposed corrective action is to improve the SOP for kernel station operators.
Evaluasi daur hidup pisang cavendish di Kabupaten Bondowoso: analisis potensi pemanasan global dan alternatif perbaikan Elida Novita; Ziqrul Oktavian; Idah Andriyani; Ning Puji Lestari
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.v19i4.26530

Abstract

Cavendish bananas (Musa acuminata Cavendish) have been cultivated in Bondowoso Regency to meet local market demands. Cultivating Cavendish bananas contributes to the potential for emission from global warming (GWP) and environmental quality conditions. This research objective to determine the emission impact and improvement recommendation of Cavendish Bananas production in the Bondowoso Regency as an environmentally friendly product. This research used the Life Cycle Assessment (LCA), which has steps such as goals and scope determining, life cycle inventory, and life cycle impact assessment and interpretations. The results of this research show that in one cycle of Cavendish banana cultivation, total GWP emissions of 95,544 kgCO2eq are generated. This impact is derived from pesticides, chemical fertilizers, diesel fuel consumption, electricity consumption, solid waste, and liquid waste. To minimize these impacts, alternatives such as compost fertilizer, fermented animal feed, processed food from banana hearts, banana chips, wastewater treatment, and the use of solar panels for electricity are needed. If implemented, these alternatives can reduce total GWP emissions by 76% or 72.537 kgCO2eq compared to conventional cultivation.
Pengaruh formulasi minuman herbal daun beluntas dan kelopak bunga rosella terhadap kualitas, aktivitas antioksidan, dan sifat sensori Paini Sri Widyawati; Tarsisius Dwi Wibawa Budianta; Thomas Indarto Putut Suseno; Jennifer Yauwnita; Rahagel Otto Hadina
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.v19i2.23494

Abstract

Pluchea indica Less has been processed to be an herbal drink because it contains many bioactive compounds that have the potential as an antioxidant source. Pluchea herbal drink has low antioxidant activity, sensory acceptance, and unattractive color, so other herbal sources are required to improve antioxidant activity, color, and panelist preference for the drink. One of them is rosella flower petals. This research was conducted to study the effect of the formulation of pluchea leaves-rosella flower petals herbal drink on the quality, antioxidant activity, and sensory properties of herbal drinks. The proportion increasing of rosella flower petals had a significant effect on increasing water content, activity water (Aw), and redness (a*) as well as the decreasing of lightness (L*), yellowness (b*), chroma (C) and hue (oh) of herbal drink powder. The increase of total acid, turbidity, and redness (a*) also was as well as the decrease of pH, lightness (L*), yellowness (b*), chroma (C), and hue (oh) of steeping water of herbal drink. However, the bioactive contents, including total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC), and the antioxidant activities, including DPPH free radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), was decreased significantly. Meanwhile, panelists' hedonic acceptance decreased the taste and increased the color and aroma of the steeping water of the herbal drink. Proportion 40:60 (%w/w) was the best treatment with a total score of 0.83, which improved physicochemical and sensory quality, with pH 3.19±0.12, total acid 2.06±0.08%, turbidity 643.00±9.35 NTU, lightness 3.05±0.17, redness 2.63±0.19, yellowness 1.65±0.06, chroma 3.10±0.18, hue 34.43±0.26, TPC 0.062±0.004 (mg GAE/g sample dry base), TFC 0.027±0.004 (mg CE/g sample dry base), TTC 0.066±0.004 (mg TAE/g sample dry base), DPPH 0.025± 0.006 (mg GAE/g sample dry base), FRAP 0.016±0.003 (mg GAE/g sample dry base), preference for color 5.69±1.05, taste 4.48±1.06, and aroma 5.74±1.02.
Fermentasi biji durian khas Kalimantan sebagai pengganti tepung terigu dengan metode perendaman berseri Jefri Pandu Hidayat; Siti Munfarida; Asful Hariyadi
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.v19i1.21756

Abstract

Durian seed modification is aimed at increasing the functional properties of a wheat flour alternative. The research combined immersion in Na2S2O5 and fermentation using L. plantarum solution. The influence among the solid consistency, starter concentration, and time process variable by Complete Randomized Design (RAL) duplicate experiment to get superlative condition. Runge-Kutta (RK) third-order method used the kinetic modeling algorithm. The RK solver was completed using the optimization solver in Ms. Excel 2021. The analysis of variance (ANOVA) was performed using Minitab 18.1. The functional properties parameters were measured consisting of carbonyl, carboxyl, degree of substitution, swelling power, solubility, water and oil absorption. The maximum specific growth rate of L. plantarum was 1.902/hours and the brown pigment degradation rate was 0.0016/minutes. It showed that the best form for time preliminary process was 120 minutes. It is followed by a raw material consistency of 15% (w/v), a starter concentration of 5% (v/v) at 24-hour fermentation. At the best process condition, the modified durian seed flour have carboxyl content 1.028%, carbonyl 0.48%, degree of substitution 0.078, swelling power 8.5 g/g, water solubility 7.64%, water and oil absorption capacity, 162.43% and 28.81% respectively. Whereas the functional properties are still not close to commercial wheat flour SNI 3751:2018. Hereafter, the parametric using growth model was expressed for the future bio-reactor design.
Front Matter, Volume 19 No 3 (2025) Editorial Agrointek
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

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

Abstract

Analysis of the efficiency level of the mozzarella cheese distribution channel (case study of CV Narendra Food Malang) Miftakhurrizal Kurniawan; Tri Kurniawan Laksono; Mas'ud Effendi
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.v19i3.18473

Abstract

The distribution process has an essential role in the sustainability of an industry. The company's distribution process must be carried out effectively and efficiently, especially in terms of using human resources, capital, and others, to increase profits. Many companies need help with distribution efficiency, especially regarding CV Narendra Food. CV Narendra Food is a company that produces mozzarella cheese products with a short shelf life. The problem of short product shelf life requires companies to carry out effective and efficient distribution. The distribution process is currently experiencing issues related to efficiency. This study aims to measure the efficiency level of the distribution process carried out by CV Narendra Food and provide suggestions for improvement. This study uses the External Two-Stage Data Envelopment Analysis (DEA) model. The results showed that only two areas were efficient out of 8 distribution areas. Companies can make improvements by reducing distribution costs by using the services of delivery parties, increasing distribution in the regions that are considered inefficient, maximizing delivery to areas that are considered efficient, and setting a minimum number of orders so that deliveries can be made at optimal capacity.
Karakteristik fisikokimia tepung lima varietas lokal gembili dan potensinya dalam pengembangan mi bebas gluten Markus Jambormias; Didah Nur Faridah; Tjahja Muhandri; Febby Jeanry Polnaya
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.v19i2.25571

Abstract

The development of gluten-free noodles using gembili flour offers an alternative solution to reduce Indonesia's heavy reliance on wheat flour while anticipating various health issues related to gluten consumption. This research aims to identify the physicochemical characteristics of gembili flour from five local varieties and to identify the varieties with the most potential for developing gluten-free noodles. Physicochemical characterization of flour includes measuring proximate, crude fiber, and amylose levels as well as flour pasting profile. The best varieties are identified through a theoretical approach based on the physicochemical properties of flour, especially amylose content, setback (ST), and final viscosity (FV), which are used as selection indicators. Empirical proof was carried out by measuring the cooking loss (CL) of noodles to verify the theoretical approach. The physicochemical properties of flour and CL of gembili noodles are greatly influenced by differences in varieties, except for gelatinization temperature and peak time. The Fufulu, Kapok and Kapok Kayanik varieties have high values and are not significantly different in the three selection indicators. The three varieties exhibited amylose, ST, and FV levels of approximately 23%, 204.5-276.50 cP, and 724.5-1012.5 cP, respectively. GT-Biplot analysis shows that only the Kapok and Kapok Kayanik varieties are the best varieties because they have a strong and positive relative position for the three selection indicator variables and a very negative relative position in contrast to CL compared to the other three local varieties. The Kapok variety was chosen as the best variety because it is superior in terms of nutrition and availability of raw materials compared to the other four varieties. The Kapok variety has amylose content, ST, FV, and CL of 23.19±0.34 %, 276.50±3.54 cP, 1012.5±71.4 cP, and 19.78±0.66 %, respectively.
Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium Siti Aminah; Hersanti Sulistyaningrum; Rohadi Rohadi
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.v19i1.22284

Abstract

The bioactive components of soybean sprouts have been known to provide health benefits. The functional product that can be developed is instant soybean sprout milk through an encapsulation process using a spray dryer. This product can have its functional and nutritional value increased through fortification. Calcium is a fortifier that can be used to increase the calcium of soybean sprout milk. This research aims to determine the chemical and functional composition (vitamins C and E) as well as the antioxidant activity of instant soybean sprout milk fortified with calcium. Three types of calcium used are: calcium: lactate, carbonate and chloride, each with 4 concentration levels (0.3%; 0.6 %; 0.9% and 1.2%). The results showed that calcium fortification had an effect on chemical composition, vitamin C, vitamin E and antioxidant activity. Fortification with calcium lactate provides the highest results in chemical composition including levels of: ash, fat, protein, crude fiber, vitamins C and E and antioxidant activity.
Viabilitas probiotik Lacticaseibacillus rhamnosus SKG34 pada sari buah terung belanda (Solanum betaceum Cav.) terfermentasi selama penyimpanan pada suhu dingin Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi; Kristina Wulandari; Yan Ramona; I Nengah Sujaya
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.v19i3.26535

Abstract

Tamarillo (Solanum betaceum Cav.) is a tropical fruit that has the potential to be developed into functional food in the form of fruit juice containing probiotics. In order to develop the probiotic-containing product, the suitability of fruit juice to support the growth of probiotics and the viability of probiotics during the fermentation and storage processes are the prime concerns. Therefore, this study aims to determine the viability of the local probiotic Lacticaseibacillus rhamnosus SKG34 and the characteristics of fermented Tamarillo juice during storage at 4oC. Fermented tamarillo juice containing L. rhamnosus SKG34 is produced by fermenting Tamarillo juice with L. rhamnosus SKG34 and then stored at a temperature of ±4oC for 30 days. Population of L. rhamnosus SKG34, total sugar, total acid, pH, vitamin C, antioxidant capacity, and sensory characteristics were determined at 0, 5, 10, 15, 20, 25, and 30 days. The results showed that the probiotic L. rhamnosus SKG34 in fermented tamarillo juice was able to survive for 30 days with a population of 2.58 x 1010 CFU/ml from the initial population of 9.54 x 1010 CFU/ml. However, considering that chemical characteristics and other functional properties also influence the acceptability of fermented tamarillo juice, the optimal storage time is 20 days at 4oC. Under this condition, the fermented tamarillo juice containing 3.6 x 1010 CFU/ ml of L. rhamnosus SKG34; 11.23% sugars; total acid 0.98% acids; pH 3.44; 31.76 mg/100 ml vitamin C; and 4,725 GAEC/100 ml of antioxidant capacity, with favorable sensory levels.
KARAKTERISTIK FISIKOKIMIA DESICCATED COCONUT FINE GRADE DENGAN PENAMBAHAN BHT DAN TINGKAT PENERIMAANNYA OLEH KONSUMEN Muhammad Nur Kholis; Waqif Agusta; Wendianing Putri Luketsi; Alief Fathin Nurrochman; Mokhammad Rizqi Tobibi Herman; Tantry Eko Putri Mariastuty; Herdiarti Destika Hermansyah; Tri Yulni
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.v19i2.25202

Abstract

Desiccated coconut, a processed product of grated and dried coconut flesh, is characterized by its white color and distinctive taste and aroma. Standard CXS 177-1991 amendment 2022 specifies that desiccated coconut fine should have at least 80% of its mass passing through a 1.40 mm sieve and no more than 20% passing through a 0.71 mm sieve. Based on the Indonesian National Standard, desiccated coconut has a fat content of 61%, which is relatively high and thus may accelerate quality degradation if not appropriately treated. This study aims to understand the potential impact of adding Butylated Hydroxytoluene (BHT) in preventing damage to desiccated coconut and finding the optimal drying temperature formula to enhance consumer acceptance. The study examines three levels of BHT addition: 0 g, 0.1735 g, and 0.347 g per batch. The research methodology employed a Complete Randomized Design (RAL) with 2 factors, with test parameters including yield, pH, water activity (Aw), phenol content, and organoleptic assessment. The findings indicate that the best treatment is sample S3B3, involving a temperature of 80°C and adding 0.347 g/ batch of BHT. This sample has the following parameters: moisture content, pH, Aw (water activity), phenol content, lightness, and hardness (Texture Profile Analysis), which are 46.37%, 2.2515%, 6.345, 0.379, 0.342 mg/GAE g, 85.27, and 5113, respectively.

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