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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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The effect of storage temperature on chilli pepper condiment shelf life and quality Adetiya Irawan; Dessy Agustina Sari
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.v19i4.25974

Abstract

This study investigates the shelf life of Sambal Goang, a popular Indonesian chili pepper-based condiment, under different storage temperatures using the Accelerated Shelf Life Testing (ASLT) method. The increasing demand for chili peppers and the need for effective preservation methods prompted this research. The research stored the samples at 4°C and 30°C, conducting sensory evaluations over 30 days to assess texture, aroma, appearance, and color. Results showed significant quality degradation at 30°C, with rapid mold growth and rancidity. In contrast, samples stored at 4°C maintained better sensory attributes, extending the shelf life to 30 days compared to 24 days at 30°C. The study highlights the critical role of temperature in preserving the quality and extending the shelf life of Sambal Goang, offering practical insights for producers to enhance product safety, reduce waste, and improve economic returns for chili pepper farmers and sambal producers. These findings contribute to the advancement of food preservation strategies, promoting the viability of traditional culinary products in modern markets.
Pengaruh aplikasi edible coating gel lidah buaya (Aloe Vera L.) dengan penambahan carboxymethyl cellulose terhadap mutu buah melon (Cucumis Melo L.) potong Rohula Utami; Alifa Sekar Jannah; Asri Nursiwi
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.v19i1.23093

Abstract

Fresh-cut fruit consumption has been increasing due to its health benefits, such as fresh-cut melons. Fresh-cut melons have a very short shelf-life due to minimum processing (peeling, cutting), which results in high levels of spoilage and contamination caused by microorganisms that can rapidly degrade fruit quality and increase the risk of food contamination, which can cause consumer health problems. Edible coating is one of the methods used to prevent the damage caused by minimally processed fruits. Aloe vera is an alternative edible coating material that contains polysaccharides and antimicrobial agents to inhibit fruit quality degradation. However, aloe vera edible coating is weak in its gel consistency, so a stabilizer needs to be added, one of which is carboxymethylcellulose (CMC). This research was aimed to determine the effect of aloe vera gel edible coating application with the addition of various concentrations of carboxymethylcellulose on the physical, chemical, and microbiological properties of fresh-cut melon stored for two days at room temperature (27-30oC) and six days at refrigerated temperature (5oC). The concentration of CMC varied at 0.5%, 1%, and 1.5%. The results showed a significant effect of adding various concentrations of CMC on increasing hardness, total soluble solids, pH, vitamin C content, and decreasing total plate count (TPC) of fresh-cut melon stored at room temperature and refrigerated temperature. Applying 1% and 1.5% CMC in aloe vera gel edible coating could maintain the fresh-cut melon quality compared to other treatments at room temperature and refrigerated temperature, respectively
Aplikasi mikrokapsul ekstrak kulit melinjo merah (Gnetum gnemon L.) pada minuman serbuk effervescent Tagor Siregar; Cindy Gunawan
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.v19i4.21294

Abstract

Red melinjo (Gnetum gnemon L.) peels have high carotenoid content and have the potential to be a natural food colorant. But it is difficult to dissolve in water, easily degraded by heat, and light. Microencapsulation is the process of coating core material which is easily damaged by using coating material. The purpose of this research is to protect, maintain, and improve the stability and solubility of carotenoid from red melinjo skin extracts. This research consist of two stages, preliminary and main research. In the first stage preliminary research, red melinjo peels were extracted using ethyl acetate and its characteristics were analyzed. In the second stage preliminary research, microencapsulation of extract using spray drying method, then its characteristics were analyzed. In the main research, the determination of the number of microcapsules and the ratio of citric acid and tartaric acid based on the characteristics of the best effervescent powder drink. Characteristics of red melinjo peels extract, water content 18.47%, yield 1.37%, total carotenoid 19.41 mg/g sample, total phenolic 27.86 mg GAE/g sample, and total flavonoid 30.60 mg QE/g sample. Characteristics of microcapsules, encapsulation efficiency 62.10%, solubility of microcapsule 93.44%, total carotenoid 0.29 mg/g sample, total phenolic 1.2 mg GAE/g sample, and total flavonoid 2.23 mg QE/g sample, moisture content 6.18%, yield 65.72%, and vitamin C content 404.37 mg/100g. Selected effervescent powder drink with the treatment of 0.5 gram microcapsules and 1: 2 acid ratio has the highest total carotenoid content, which is 0.05 mg/g sample, pH 6.03, foam volume 129.17 ml, soluble time 156.17 second, water content 8.99%, and the color is red based on °Hue 29.08. The chemical composition are water content 8.99%, ash content 21%, protein content 0.06%, carbohydrate content 69.79%, fat content 0.16%, and vitamin C content of 2.35 mg/100ml.
HACCP design in the production of rapet wangi Madura herbal medicine at PT. Firdaus Kurnia Indah Dian Farida Asfan; Iffan Maflahah; Emi Normalina Omar; Debirotul Auliya
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.v19i2.20191

Abstract

PT. Firdaus Kurnia Indah is one of the traditional herbal medicine industries in Bangkalan. One of the herbal medicine products with the highest demand is rapet wangi. News about traditional herbal medicine that is added with hazardous chemicals can cause complaints that are very detrimental to health. Therefore, it is necessary to carry out material inspection and monitoring of the process of making traditional herbal medicine that is free from the dangers of chemicals. The method for identifying hazards in the production process was by using the HACCP (Hazard Critical Control Point) method. The application of HACCP in the process of making herbal rapet wangi produces critical control points (CCP) in the drying process and the printing process. In herbal rapet wangi products, it can be seen that the critical control points (CCP) are in the drying process and the printing process. In the drying process where the risk of contamination of pathogenic microbes is very high. The risk of contamination of pathogenic microbes is very high because it is feared that the microbes will not die even though they have been heated. In the process of forming herbal medicine, there is a risk of cross-contamination from workers and equipment because when forming herbal medicine it is round, does not use gloves, and does not use hair coverings.
Quality of Clarias sp with the addition of ginger (Zingiber officinale) and turmeric (Curcuma longa) in cold storage Akbar Fitriyanto; Nanik Suhartatik; Vivi Nur'aini; Harto Widodo
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.v19i3.24022

Abstract

Apart from being sold in whole form, fish is also sold in ready-to-use fillets. Fillets were easier for buyers because they were practical, easy to use, and clean. The disadvantage of serving in the form of fillets was that they were very susceptible to damage due to the ease of damage. Fish fillets have a high moisture and protein content. Without any protection, this material will quickly deteriorate. This study aimed to determine the effect of ginger and turmeric extracts on catfish fillets stored at cold temperatures The study used a factorial complete randomized design with the ratio of ginger and turmeric extracts as the first factor and storage days as the second factor. The results show that the use of ginger and turmeric as additional ingredients in the storage of catfish fillets was less effective in inhibiting fillet deterioration. The moisture content of the catfish fillets decreased from 82.66% to 70.51% after 6 days of cold storage. The pH value of the catfish fillet increased, while water-soluble protein and TVB-N were varied for some treatments. The pH value of fresh fish fillets without the addition of ginger and turmeric was 5.50 and reached 6.30 after 6 days of cold storage. Fillets with turmeric and ginger have a lower pH (6.15), and the ratio of the rhizome extracts did not significantly affect the pH value. According to the TVBN value, ginger and turmeric extracts could maintain the quality of fish fillets for up to 4 days at cold temperatures. Further research needs to be done to study the effect of packaging on the fresh fillet quality.
Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) Yazid Ismi Intara; Deddy Muladi Togatorop; Bosman Sidebang Sidebang
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.v19i1.20974

Abstract

Mackerel is a type of bony fish that contains which can be converted into gelatin by extracting it with an acid solution. This study aims to obtain the physical and chemical characteristics of gelatin from mackerel bone extract, physical characteristics of the marshmallow made from mackerel gelatin, and organoleptic test results on the product marshmallow from mackerel gelatin. The design in this study used a Completely Randomized Design (CRD) with one different factor, namely lime soaking time for 24 hours (K1) and 48 hours (K2) and 6% citric acid immersion for 12 hours (S1), 18 hours (S2) and 24 hours (S3). The test results for the water content of gelatin from mackerel bone waste were 6-16.33%, the ash content was 0.34-0.56%, and the ranged from 1.16-3.8%. Marshmallow moisture content ranged from 11.66 to 14.66 %, and the texture/hardness was 80 - 92.1 mm/g/s. The results of the hedonic test showed that the level of panelists preference the taste of the product marshmallow ranges from 2.1 - 3.3 (dislikes-neutral), on texture has a scale of 2.6 - 3.4 (dislikes - neutral), on aroma ranged from 1.9 - 3.6 (immensely dislike - neutral), on color between 2.5 - 3.7 (dislike - neutral) and overall (appearance) between 2.4 - 3.3 (dislike - neutral).
Karakteristik fisiko kimia dan sensoris patty burger ikan patin dengan bahan pengisi pati jagung Emma Riftyan; Suci Rahmayani; Dewi Fortuna Ayu
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.v19i1.21115

Abstract

Patty burger is one of the fast foods favored by the public, both children and adults. Consuming burgers for a long time can cause obesity, so other protein alternatives are sought, namely catfish as a substitute for beef. The purpose of this study is to obtain the best ratio of catfish and corn starch in making burger patties on physical, chemical, and sensory properties that meet Indonesian National Standard 8503-2018. The research method used a randomized design complete with four treatments and four repeats so that 16 experimental units were obtained. The treatment in this study was a comparison of the combination of catfish meat and corn starch, namely PM1 (85: 0), PM2 (80:5), PM3 (75:10), and PM4 (70:15). The data obtained were statistically analyzed using the ANOVA test and continued with Duncan's new multiple range test at the level of 5 %. The results showed that the ratio of catfish meat and corn starch had a significant effect on physical, chemical, and descriptive and hedonic sensory assessments except for color parameters. The burger patty treatment chosen is PM2 (80:5) which meets SNI 8503-2018. PM2 treatment is chosen based on the formulation of burger meat on the market which generally uses fillers in its manufacture. PM2 burger patty (80:5) has met SNI 7758-2013 standards with fat and protein content of 4.88 % and 13.27 % respectively. The burger patty from PM2 has a hardness value of 13.98 N and a moisture content of 66.01 %. The PM2 burger patty is slightly brownish on the outside but brownish white on the inside, has a slight catfish smell, a slight catfish flavor, and a chewy texture.
Peningkatan ketahanan rantai pasok AMDK pada level UMKM dengan pendekatan house of risk di CV. XYZ Kuncoro Harto Widodo; Anjar Kistia Purwaditya; Rahmalia Destianti Shafara; Taqiyyah Haidar Mutawally
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.v19i4.28232

Abstract

The global Bottled Drinking Water (AMDK) industry, including in Indonesia, is projected to experience significant growth, with estimates exceeding 500 billion USD by 2030. In the Special Region of Yogyakarta (DIY), small and medium enterprises (SMEs), as a vital part of the local economy, have begun capitalizing on this opportunity. However, SMEs in the bottled drinking water sector face various risks, such as supply sustainability, product quality, timeliness of delivery, and fluctuations in consumer purchasing power. Addressing these risks requires effective supply chain risk management strategies. Therefore, this study aims to identify problems and develop supply chain risk management strategies using the House of Risk (HOR) method to enhance the operational resilience of SMEs. The analysis using House of Risk identified 12 risk events and 12 risk agents within bottled drinking water SMEs in the Special Region of Yogyakarta. The priority risk agent for immediate mitigation is A10, with an Agregate Risk Potential (ARPj) of 6030. To address this risk agent, the recommended priority preventive actrion is increasing the number of delivery fleets (PA2). This recommendation was made due to its impact to the bottled drinking water in small and medium enterprises level.
Analisis pengembangan produk kue bagea menggunakan metode quality function deployment (QFD) Dhian Herdhiansyah; Andi Rini Wahyuni; Yusna Indarsyih; Asriani asriani; Sarinah Sarinah; Nur Asyik
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.v19i3.22704

Abstract

The aim of the research is to analyze the development of bagea cake products using the Quality Function Deployment (QFD) method. The research subjects were the parties involved in the micro business of bagea cake products, determining the number of samples using the Bernoulli formula. as many as 73. Determining the research location was carried out purposively. The analysis method used is Quality Function Deployment (QFD). The results of the research show that the development of bagea cake products using the QFD method shows that from 33 attributes, 6 attributes were obtained which were prioritized to be developed in accordance with consumer desires and needs with the highest value for each type of attribute, respectively: (1) taste attribute the bagea cake flavored product offered has its own characteristics with a value of 6.781 (3.00%), (2) the product texture attribute, namely bagea cake has a maturity standard that is in accordance with the food standards expected by consumers with a value of 6.863 (3.03%) , (3) product aroma attribute, namely the delicious and appetizing aroma of bagea cake with a value of 6.720 (2.97%), (4) product packaging design attribute, namely registered with BPOM (Food and Drug Supervisory Agency) with a value of 9.297 (3.43%), (5) product price attribute, namely the price of each bagea cake, is very suitable for the portion served with a value of 6.822 (3.26%) and (6) product quality attribute, namely the bagea cake product served has a distinctive characteristic with a value of 6.945 (3.07%). Technical requirements or technical responses for bagea cake products to meet consumer desires and needs start from providing raw materials, dough making process, dough forming process, baking process, cooling process, packaging process, inclusion of bagea cake product information on the packaging and attractive packaging design.
Optimasi proses degumming minyak sawit mentah (DRPO) dengan response surface methodology (RSM) berbasis central composte design (CCD) Jefri Pandu Hidayat; Rizka Lestari; Siti Munfarida; Andini Angelina Putri; Adrian Prananda Putra; Fidela Chosta; Ahmad Maulidi
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.v19i2.26063

Abstract

Crude palm oil (CPO) is widely used in various processed food products, especially cooking oil. Refining cooking oil involves high heating temperatures and the addition of bleaching earth, which aims to remove the sap and brown-red color. As a result, it can eliminate the carotene, which is not functionally used for good human metabolism. This research aims to remove sap and impurities in CPO by analyzing the optimal operation of heating temperature (60-80 °C) and phosphoric acid concentration (0.5-2 ml) and comparing the functional group change on the degumming process. The analytical method used was Response Surface Technology (RSM) by Central Composite Design (CCD) at Design Expert 12, which used carotene, density, and free fatty acid (FFA) responses. The results are optimal variables on heating temperature 80 °C and 2 ml of phosphoric acid concentration. The result of %FFA in DRPO was 1.917 %, the carotene was 381,350 ppm, and the density was 0.909 g/l. Heating temperature influences the FFA content, which is an important consideration. Higher temperatures can lead to an increase in FFA content. Indeed, lipase activation significantly affects the FFA content by accelerating the enzyme-catalyzed reaction. Apart from that, the addition of phosphoric acid affects the increase in FFA due to the non-reaction of phosphoric acid. The physicochemical characteristics of palm oil after the degumming process have not changed significantly, with the density before and after the degumming process still being in the range of (0.909–0.912) g/l. Group bonds have no change because the C-H and C=O group bonds in the main triglyceride compound. It requires a lot of energy to break the triglyceride cluster chains. The preliminary FFA model was revealed y=0.169\left(T\right)-0.1064\left(V\right)-1.5 to degummed reactor design, further.

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