cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. bangkalan,
Jawa timur
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
 82   83   84   85   86 
The drivers of technology adoption on tobacco agribusiness in West Nusa Tenggara Eka Nurjati; Achsanah Hidayatina; Ikval Suardi; Umi Karomah Yaumidin
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.v19i3.25607

Abstract

West Nusa Tenggara (NTB) is the third-largest tobacco-producing province in Indonesia. However, the dynamics of tobacco production tend to decline, one of which is due to its productivity and land area, which also tends to stagnate. Technology is one of the levers of productivity and the efficiency and effectiveness of supply chain management. The objectives of this research are to assess the level of technology adoption, analyze the factors influencing farmers' decisions to adopt technology, and develop policy recommendations based on the findings. This research uses mixed methods, namely qualitative and quantitative. The qualitative approach uses an in-depth interview approach and Focus Group Discussion (FGD) with farmers and stakeholders of the tobacco industry. The quantitative approach uses the Partial Least Square Structural Equation Modeling (PLS-SEM) method. The results showed that farmers who used tractors, ovens, tobacco pressing, power weeder, and combine harvester technology were 42%, 71%, 46%, 21%, and 2%, respectively. The results of PLS-SEM analysis showed that the variables of education and age had a positive and significant effect on the adoption of tobacco farmer technology. In contrast, the variables of length of farming and land area did not have a significant effect. The variables of land area, length of farming experience, and farmers' age do not significantly affect technology adoption. Based on the results of this study, several strategies to increase technology adoption for tobacco farmers are institutional strengthening to facilitate socialization and counseling related to technology, the establishment of financing schemes that are friendly to farmers, and the development of research and innovation related to appropriate technology to economic, social, cultural, and environmental aspects.
Pemanfaatan tepung rumput laut (Eucheuma cottonii) sebagai bahan baku pembuatan sabun transparan pelembab kulit Ama Tasya'ul Hikmah; Hafiludin Hafiludin
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.v19i2.23512

Abstract

Seaweed (Seaweed) is one of the country's leading commodities in the fisheries sector which has the potential to be widely developed. Seaweed can be used as a cosmetic ingredient. One of the cosmetic products made from seaweed is soap. The carrageenan content in soap functions to moisturize the skin. This research used the Completely Randomized Design (CRD) method with the aim of determining the characterization of raw materials consisting of proximate analysis and characteristics of seaweed transparent solid soap including pH test, soap foam test, irritation test, sensory test and moisture test. Soap making used 4 different treatments with the addition of seaweed (F0: control), (F1: 1 g), (F2: 2 g) and (F3: 3 g). The results of the characterization of fresh, dry and flour Eucheuma cottonii seaweed raw materials were analyzed for water, ash, fat, fiber and protein content and had different nutritional content. The addition of Eucheuma cottonii seaweed flour had no significant effect (p.0.05) on the characteristics of seaweed soap which had a pH range of 10.29-10.45 and soap foam of 12.18-13.13 cm. Irritation tests were carried out on 12 panelists and 0 % found redness, itching and roughness. Sensory tests (transparency, aroma and impression after use) were carried out on 30 panelists and it was found that there were significant differences in soap transparency in each formula (p0.05) and no significant differences in aroma and impression after using soap (p0.05). . The results of the moisture test using a skin analyzer showed that the panelists' skin moisture before using transparent soap ranged from 38.81-39.36 % and after using transparent soap it ranged from 45.63-47.09 %. The transparent solid soap formulation provided a significant skin moisturizing effect (p0.05). The highest humidity is in F3, namely by adding 3 g of seaweed flour (Eucheuma cottonii).
Determination of optimum fermentation time through microscopic, sensory, and eating quality comparison of hyacinth beans, sword beans, and soybean tempeh Alexander Michael Jacob; Cecilia Gaby; Hans Rachman; Joko Sulistyo; Oki Krisbianto
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.v19i4.27608

Abstract

Tempeh is a traditional Indonesian fermented food made from soybeans, which are rich in protein and essential nutrients. However, the increasing demand for soybeans, particularly in Indonesia, has led to a search for alternative legumes. This study aims to evaluate the potential of hyacinth beans (HB) and sword beans (SD) as alternative legumes for tempeh production in comparison to conventional soybean (SB) tempeh. The research was conducted in two phases. The first phase was determining the optimum fermentation duration for HB and SD tempeh compared to SB tempeh using sensory appearance, hardness, and microscopic observation. The second phase was to determine the eating quality of all tempeh, which were steamed and fried, by sensory evaluation supported by color and texture analyses. Protein content analysis was also conducted on raw and cooked tempeh. Results showed that optimal fermentation durations were determined as 36 hours for HB and SD and 48 hours for SB tempeh, which had optimum sensory appearance, hardness, and Rhizopus mycelial growth. SB tempeh was more favored in the second phase than HB and SD tempeh. The preference for SB tempeh compared to the other two was thought to be because the panelists were more familiar with the sensory characteristics of SB tempeh. Protein content was highest in fried SB tempeh (37.49%), significantly increasing due to moisture loss during frying. While the original tempeh made from SB remains the most favored, non-SB legumes, especially SD, also present viable alternatives for tempeh production. Consequently, non-SB tempeh has the potential to reduce dependence on soybeans and support food diversification.

Page 86 of 86 | Total Record : 853

 82   83   84   85   86 

Filter by Year

2010 2026


Reset
Filter By Issues
All Issue Vol 20, No 1 (2026) Vol 19, No 4 (2025) Vol 19, No 3 (2025) Vol 19, No 2 (2025) Vol 19, No 1 (2025) Vol 18, No 4 (2024) Vol 18, No 3 (2024) Vol 18, No 2 (2024) Vol 18, No 1 (2024) Vol 17, No 4 (2023) Vol 17, No 3 (2023) Vol 17, No 2 (2023) Vol 17, No 1 (2023) Vol 16, No 4 (2022) Vol 16, No 3 (2022) Vol 16, No 2 (2022) Vol 16, No 1 (2022) Vol 15, No 4 (2021) Vol 15, No 3 (2021) Vol 15, No 2 (2021) Vol 15, No 1 (2021) Vol 14, No 2 (2020) Vol 14, No 1 (2020) Vol 13, No 2 (2019) Vol 13, No 1 (2019) Vol 12, No 2 (2018) Vol 12, No 1 (2018) Vol 11, No 2 (2017) Vol 11, No 1 (2017) Vol 10, No 2 (2016) Vol 10, No 1 (2016) Vol 9, No 2 (2015) Vol 9, No 1 (2015) Vol 8, No 2 (2014) Vol 8, No 1 (2014) Vol 7, No 2: Maret (2013) Vol 7, No 2 (2013) Vol 7, No 1 (2013) Vol 6, No 2 (2012) Vol 6, No 1 (2012) Vol 5, No 2 (2011) Vol 5, No 1 (2011) Vol 4, No 2 (2010) Vol 4, No 1 (2010) More Issue