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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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Analisis postur kerja dan redesain fasilitas bagian pengemasan (studi kasus pada PT RNM) Ida Bagus Suryaningrat; El Daffa Ramadiansyah; Ragil Ismi; Andrew Setiawan Rusdianto; Noer Novijanto
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.v19i1.23169

Abstract

One of the subsidiaries of PT Perkebunan Nusantara XII is PT Rolas Nusantara Mandiri (PT RNM). This company is a producer of quality coffee products and was established in 2007, which in terms of experience in processing and managing coffee sales systems is beyond doubt. Packaging workers in the UKB PT RNM complained about the lack of comfortable work facilities and also pain in certain parts of the body. The purposes of this research are to analyze the work posture of packaging workers at UKB PT RNM, analyze the risk level of complaints of musculoskeletal disorders (MSDs) at UKB PT RNM, and design packaging station work facilities according to anthropometric data processing and QFD methods. The data processing stages in this research include processing NBM worksheet data, REBA, then processing QFD data, then processing anthropometric data, and work facility dimensions. The anthropometric data was first tested for data adequacy and uniformity and then redesigned the work facility design with new design dimensions. The results of this research include the results of the NBM, complaints of moderate pain were 77.97%, complaints of pain were 6.78%, and complaints of very pain were 15.25%. Dominant complaints of pain in the neck, wrists, fingers, back, waist, buttocks and thighs. Then the REBA results showed that the three packages of Mount Ijen coffee were included in the very high-risk level category. Work facility design redesign was carried out on work chairs and sliders. Chairs are made to have soft seat backs and cushions and sliders are more practical.
Karakteristik fisikokimia tepung jewawut (Setaria italica) varietas Polewali Mandar sebagai pengaruh frekuensi proses penyosohan Ari Handoko; Feri Kusnandar; Slamet Budijanto; Heny Herawati
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.v19i3.25233

Abstract

Foxtail millet (Setaria italica var Polewali Mandar) is a common cereal crop in Polewali Mandar, with the potential for development as a food ingredient. This study characterizes millet from three varieties (Minna, Lasse, and Bulawang) polished 2, 3, and 4 times. Analysis of millet flour (80 mesh) includes chemical (proximate, dietary fiber, tannin), physical (color, pasting profile, granule shape using SEM), and starch digestibility. The data were evaluated using statistical analysis of variance (ANOVA), and the Tukey Honestly Significant Difference (HSD) Test was used if there was a significant result (p0.05) for each treatment. The results showed that polishing affected proximate, tannin, dietary fiber, and color but not digestibility and starch profile. Additionally, tannin content from Polewali Millet (0,016-0,026%) aligns with WHO and FAO standards. Foxtail millet has high dietary fiber (16-22%) compared to rice (0,1%). Millet flour colors vary, and starch digestibility is moderate (40-50%). Total starch is 50-60%, with amylose content of 4-5,9%. Pasting profile increases after polishing. Starch granules are round, oval, and polygonal with different sizes.
Assessing the environmental impact of tofu production: a systematic review for a sustainable industry Vioni Derosya; Taufiq Ihsan
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.v19i2.22482

Abstract

The tofu industry provides communities with affordable protein sources. As protein sources, the environmental impact of tofu production was compared to other protein sources. Further, the tofu industry also produces waste and by-products affecting the environment. Some previous studies learned the environmental impact of tofu production. In this study, we aim to get information on which stages of the process in the tofu industry impact the environment and what type of strategy is applied to reduce the environmental impacts. The PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-analyses) approach was then chosen to filter the most recent research publications published in international peer-reviewed journals. We found that most articles calculated the environmental impact based on GHG, which contributed mainly from imported soybeans and electricity used during production. This research can act as a foundation for further studies related to the tofu industries, enabling treatment, better strategies, and solutions for waste to be developed.
Strategi pengadaan bahan baku agroindustri daun kelor berkelanjutan (studi kasus CV. Tri Utami Jaya di Mataram Provinsi Nusa Tenggara Barat) M. Agusfian; Machfud Machfud; Faqih Udin
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.v19i4.27973

Abstract

CV. Tri Utami Jaya is an agricultural processing industry that utilizes moringa leaves in various product variants. The problem faced by CV. Tri Utami Jaya has a large capacity but idle capacity. Namely the production capacity that can be used by large companies are companies can use it. In reality, the capacity is not used (idle). In addition, I learned about the challenges faced by CV. Tri Utami Jaya with market potential, is in high demand while the need for raw materials is still fluctuating. The purpose of this study is to determine the need for accurate raw material procurement using the Auto Regressive Integrated Moving Average (ARIMA) model in order to obtain the most optimal prediction results, analyze internal and external factors that influence raw material procurement, and obtain a sustainable moringa leaf agroindustry raw material procurement strategy in terms of fulfillment and minimal risk. This research stage begins with a field study that will include interviews with moringa leaf agroindustry actors. The analysis method used is a combination of SWOT (Strengths, Weaknesses, Opportunities, Threats) and Analytical Hierarchy Process (AHP) techniques to obtain strategic priorities. The results of this study found two clusters, namely raw material fulfillment strategies and procurement risk reduction strategies. Furthermore, the first priority strategy alternative is to utilize the availability of large land in NTB (core plantations and partnerships), capital assistance for farmers, and government support in planting moringa by involving local workers, with a score of 0.3156. The second priority strategy is socialization to encourage farmers to replant moringa by ensuring higher profits from moringa leaf commodities with a score of 0.1979. The third priority strategy is to maximize the use of storage warehouses to accommodate and store raw materials in large quantities when availability is high, in order to face the threat of reduced availability of raw materials and weather uncertainty with a score of 0.1768.
Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures Dewi Yunita; Syarifah Rohaya; Tyas Dwi Rahayu; Putu Virgina Partha Devanthi; Kurnia Ramadhan
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.v19i1.22623

Abstract

Coconut milk-based spreadable cheese has been developed in previous studies with the addition of 1% starter culture (Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis biovar. diacetylactis) to replace the use of milk. However, the texture of the spreadable cheese melts easily at room temperature. This research aims to improve the physical characteristics of spreadable cheese made from coconut milk. Improvements were made by adding asam sunti extract, a local commodity from Aceh Province. Spreadable cheese is then made from various types of raw materials (B; 100% pure coconut milk (B1) and 50% pure coconut milk + 50% water (B2)) and various types of starter culture (S; freeze-dried (S1) and cultured (S2)). The resulting spreadable cheese was analyzed for physical characteristics (spreadability, texture, meltability, and oil separation index). The results showed that the combination of treatment with variations in the type of raw material and type of starter culture did not affect the spreadability of coconut milk spread cheese (P0.05). The spreadable cheese made from 50% pure coconut milk + 50% water and cultured starter (B2S2) is more recommended for commercial production. This cheese has a spreadability value of 7.50 ± 0.50 cm, texture of 3.50 ± 0.00 gf, meltability of 15.33 ± 2.00 mm, and oil separation index of 87.33 ± 8.62%
Enhancing retailer efficiency of agroindustrial product: A DEA approach based on SCOR perspective Wike Agustin Prima Dania; Alvina Ovilia Ardiasti; Wendra Gandhatyasri Rohmah; Naila Maulidina Lu'ayya
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.v19i4.27724

Abstract

Retailer performance is critical for enhancing supply chain operations and achieving a competitive advantage in the food industry. It directly impacts customer satisfaction, profitability, and overall supply chain effectiveness. CV. LMN is an Indonesian apple cider drink manufacturer that involves 36 retailers in distributing its products to consumers. While the success of the marketing process relies on the retailers, the company has not previously assessed their performance. This research aims to examine CV's retailer performance. LMN using Data Envelopment Analysis from the Supply Chain Operations Reference (SCOR) perspective. The SCOR model's attributes of plan, source, deliver, and return served as the foundation for selecting evaluation factors. A CRS output-oriented DEA model was utilized to assess how efficiently retailers can increase their outputs without altering their resource consumption. The result shows that 6 out of 36 retailers are marginally efficient, indicating a potential for performance improvement and getting closer to the efficient frontier related to cash-to-cash cycle time, order received damage-free, fill rate, and customer complaints. These retailers can enhance their efficiency by implementing strategies such as reducing inventory levels, applying safety stock, negotiating payment terms with distributors, improving material handling during storage, and pre-checking products before delivery.
Optimasi persentase volume total matriks alginat dan konsentrasi dekstrosa menggunakan khamir IS258 terimobilisasi untuk fermentasi bioetanol dari analog nira kelapa Indah Sri Rejeki Naibaho; I M. Mahaputra Wijaya; I Wayan Arnata; Ida Bagus Wayan Gunam
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.v19i2.24170

Abstract

Cell immobilisation is a process to stop the movement of cells at a certain place in a reaction chamber that is used as a catalyst. Cell immobilisation is commonly used for various biotechnology applications, one of which is ethanol fermentation because it has the advantage of being more efficient and effective compared to using free culture. Yeast isolate IS258 is a superior isolate taken from the arak industry in Karangasem Bali which function as bioethanol fermentation agent. The immobilisation of IS258 yeast cells was made using sodium alginate which functions as an entrapment media. The calcium alginate matrix of IS258 was then used for ethanol fermentation of coconut sap analogue to replace the need of new starter. This study aimed to determine the optimal total alginate volume and dextrose concentration using immobilised IS258 yeast for bioethanol fermentation of coconut sap analogue using Response Surface Methodology (RSM). In this study, 13 variations of total volume of alginate with immobilised IS258 yeast within and dextrose concentration in coconut sap analogue media. The results showed that dextrose as a substrate was more influential than the alginate-IS258 matrix on the ethanol produced. The highest total ethanol was obtained from the treatment with matrix volume concentration of 25% (v/v) and dextrose concentration of 15% (w/v) with an average total ethanol of 93.8 ml. The D-optimally test results show that the total matrix volume concentration value has an optimal point of 19% and dextrose concentration of 24% and is expected to produce more than 80 ml of ethanol. The use of alginate-IS258 matrix has been used in ethanol fermentation for 3 times distillation for more than 25 days continuously, the results show that the ethanol produced continues to increase and the fermentation time decreases.
Product development of Piper retrofractum Vahl candy using value engineering Khoirul Hidayat; Laha Nuriyana; M Fuad Fauzul Mu’tamar; Muhtadin Muhtadin
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.v19i4.29863

Abstract

Madura is the largest producer of Piper retrofractum Vahl in Indonesia. However, this commodity has not developed well, so it is necessary to develop Piper retrofractum Vahl candy products and conduct a feasibility study on establishing an agro-industrial factory in Madura. This research aims to develop Piper retrofractum Vahl candy product and feasibility study. The development of the Piper retrofractum Vahl candy product uses the Value Engineering method to produce the best alternative. The best product alternative will be an industrial feasibility analysis that includes analysis of Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period (PP), Benefit/Cost Ratio (B/C Ratio), and Break Even Point (BEP). The results of this study indicate that there are five attributes in the development of Piper retrofractum vahl candy, namely taste (5), shape (4.3), color (4.3), texture (3.6), and packaging shape (4.3). After conducting an analysis of alternative selection, the best alternative was selected, namely chocolate flavor with a performance value of 3.44, animal shape with a performance value of 5.62, red color with a performance value of 4.9, hard texture (hard candy) with a performance value of 8.04 and transparent packaging shape with a performance value of 8.34. The overall performance value of the best alternative design is 30.34. The results of the financial analysis of the Piper retrofractum Vahl candy product are said to be feasible because its value is above the standard. Thus, the project is economically feasible and can increase the sustainability of Madura local wisdom.
Tingkat kesukaan cookies mocaf dengan penambahan koro benguk (Mucuna pruriens) dan labu kuning (Cucurbita moschata) pada variasi suhu pengeringan Rini Nuraini Rohmatningsih; Agus Slamet; 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.v19i3.26740

Abstract

Consumer preference for gluten-free products is increasing, which aligns with health awareness. Mocaf cookies with mucuna pruriens and pumpkin can be a new alternative for healthy snack innovation. This research aims to design and determine the optimal formulation of mocaf mucuna pruriens pumpkin cookies based on parameters affecting the process and favored by panelists. A Completely Randomized Design (CRD) Factorial method with two replications was applied, consisting of two factors. The first factor is the proportion of mucuna pruriens and pumpkin addition, which consists of six variations: 10:60 (F1), 20:50 (F2), 30:40 (F3), 40:30 (F4), 50:20 (F5), and 10:60 (F6). The second factor is the difference in drying temperature, namely 110 ℃ (T1) and 120 ℃ (T2). This method was conducted to evaluate the effect of adding mucuna pruriens and pumpkin on the qualitative characteristics of cookies, such as organoleptic tests. Sensory properties testing was performed using a hedonic test that included evaluations of taste, aroma, color, texture, aftertaste, and overall product. The preference test was applied to 27 trained panelists with a rating scale of 1 (strongly dislike) to 7 (strongly like) conducted in 2 replications. The data obtained were analyzed using Analysis of Variance (ANOVA) to determine the effect of treatments and further analyzed using the Duncan Multiple Range Test (DMRT) at a 5 % significance level. Mocaf cookies with the addition of 40 % mucuna pruriens and 30 % pumpkin at a drying temperature of 120 ℃ were selected as the best mocaf cookies formulation according to the panelists.
Karakterisasi dan penentuan formulasi terbaik bodyscrub berbasis ampas kelapa dengan penambahan esktrak bunga telang (Clitoria ternatea) Nina Hairiyah; Raden Rizki Amalia; Nuryati Nuryati
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.v19i2.24343

Abstract

Bodyscrub is a skin care product that consists of exfoliants and active ingredients. In this research, the process of making a body scrub was carried out using an exfoliant in the form of coconut dregs flour and the addition of the active ingredient, butterfly pea flower extract (Clitoria ternatea). The aim of this research is to characterize and determine the best formulation of bodyscrub products produced with the addition of 0 %, 10 %, 15 % and 20 % butterfly pea flower extract. Characterization was carried out using pH parameters, emulsion stability test, homogeneity test, spreadability test, skin irritation test, and skin moisture effectiveness test. Determining the best formulation was carried out using hedonic and Bayes methods. The results of the research showed that all bodyscrub formulations met the SNl 16–4399–1996 standards regarding sunscreen preparations, had good emulsion stability, did not cause irritation and it was seen that the addition of butterfly pea flower extract was able to make the skin more moisturized through a skin moisturizing effectiveness test. The results of the hedonic test and Bayes test showed that the formulation most preferred by the Panelists and the calculation to determine the best formulation for this coconut dregs flour bodyscrub preparation was with the addition of 20 % extract.

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