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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 879 Documents
 84   85   86   87   88 
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.
Quality evaluation of cuko pempek based on physics and chemical properties and sensory acceptance Nico Syah Putra; Ikawati Karim; Fatimah Fatimah; Idealistuti Idealistuti; Eka Rizki Meiwinda; Erni Hawayanti; Harum Sahara; Muhammad Aditya Prawira
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.32570

Abstract

This study investigated the relationship between physics and chemical properties and sensory quality of cuko pempek, a traditional chili–tamarind sauce from Palembang, and assessed its potential contribution to micronutrient intake. Ten samples of cuko from different small-scale producers were analyzed for fructose, moisture, viscosity, and sensory attributes. Correlation and regression analyses revealed that fructose, viscosity, and moisture jointly explained about 70% of the variance in taste preference, with fructose emerging as the dominant driver of consumer acceptance. Principal Component Analysis (PCA) further identified a single quality dimension defined by fructose and viscosity, confirming the close integration of chemical and sensory characteristics. Secondary data analysis showed that a 15 g serving of cuko pempek contributes approximately 0.30–0.38 mg Fe (4–5% RDA), 0.03–0.15 mg Zn (1–5% RDA), and 1.8–8 mg vitamin C (12–50% RDA) for children aged 1–5 years. While modest in absolute terms, vitamin C from tamarind and chili enhances non-heme iron absorption from fish-based pempek, positioning cuko pempek as not only a flavor enhancer but also a functional condiment. In conclusion, cuko pempek quality is primarily determined by fructose concentration and viscosity, while its micronutrient profile—particularly vitamin C—supports improved iron bioavailability. Standardizing formulation and exploring targeted fortification (Fe, Zn) represent practical strategies to maximize both sensory quality and nutritional impact. These findings suggest that cuko pempek holds potential as a culturally relevant food to support nutrition-sensitive interventions, including stunting prevention in Indonesia.
Predicting sustainable innovation performance of food MSMEs using SEM-ANN approach Tika Puspita; Endah Rahayu Lestari; Arif Hidayat
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.29700

Abstract

Sustainable innovation performance has become increasingly important for enhancing the competitiveness of micro, small, and medium-sized enterprises (MSMEs), particularly in emerging economies. However, evidence on the influence of strategic orientation dimensions remains mixed, and the moderating role of open innovation is still unclear.  In addition, limited research has combined explanatory and predictive approaches to examine both causal relationships and complex patterns. To address these gaps, this study integrates Partial Least Squares Structural Equation Modeling (PLS-SEM) and Artificial Neural Networks (ANN) using data from 183 food-sector MSMEs in Pekanbaru City. PLS-SEM examined causal relationships, whereas ANN captured nonlinear predictive patterns. The findings show that environmental, technological, entrepreneurial, and customer orientations positively influence sustainable innovation performance, with environmental orientation emerging as the strongest predictor, whereas learning orientation exhibits a negative, context-dependent relationship.  Open innovation does not significantly moderate these relationships, suggesting that internally aligned strategic capabilities may be more important than external collaboration in resource-constrained settings. This study clarifies the distinct roles of strategic orientation dimensions and the limited moderating role of open innovation in the MSME context. The findings offer practical insights for MSMEs seeking to strengthen innovation performance through strategically aligned internal capabilities.
Analisis kualitas gula merah tebu hasil olahan tradisional dari Desa Pakak Kecamatan Kayan Hilir Kabupaten Sintang Farah Diba; Ricky Chandra; Dina Setyawati; Hikma Yanti; Yeni Mariani
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.26355

Abstract

Sugar cane is a fairly abundant agricultural product, often used as a raw  material for making granulated sugar, brown sugarcane, and liquid sugar. This research aims to describe the process of making brown sugar cane which is made traditionally by the people of Pakak Village, Kayan Hilir District, Sintang Regency, and analyze the quality of brown sugar cane. Making brown sugar cane was conducted by in-depth interviews with the people in Pakak village. The quality of brown sugar cane was carried out at the Chemistry Forest Product Laboratory, Faculty of Forestry, Tanjungpura University and Baristan Laboratory. The quality analysis included color, taste, texture, borax content, water content, ash content, water insoluble materials, sucrose and reducing sugar content. The testing procedure based on SNI 01-6237-2000. The result of in-depth interview found the process of making brown sugar cane sugar using traditional tools, and cooking it in a pan on a stove for 3-4 hours then put in the brown sugar cane font. The results of color brown sugar cane used pentone color resulted two types of color, namely Solid and CMYK colors, in categorized brown colour. The texture was a slightly soft  and hard texture, the brown sugar cane has no borax content. The water content of brown sugar cane ranges from 13,6%-16%, the ash content ranges from 2,5%-9%, the water insoluble material ranges 1,62%-3,04% , the sugar reduction ranges from 14.83%-19.92 %, and sucrose ranges from 57% - 70.9%. The quality of brown sugar cane from Pakak Village Kayan Hilir District Sintang Regency fulfill the standard of SNI 01-6237-2000 and safety foods because no borax content was found in the brown sugar cane.
Optimization of roselle tea bag brewing by variation of particle weight and type of tea bags Ike Sitoresmi Mulyo Purbowati; Ali Maksum; Gunawan Wijonarko; Sania Rizqia; Ngo Pham Thao Nguyen
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.26168

Abstract

Roselle flower petals contain bioactive compounds such as anthocyanin and vitamin C which function as primary antioxidants and can clinically improve the body's immune system. To improve the body's immune system, you can consume roselle in the form of herbal tea. There are several important aspects that must be considered when making herbal tea bags, such as the weight of the tea particles and the type of tea bag used. This research aims to determine the optimization of the properties of brewing roselle tea bags with variations in particle weight and type of tea bag and to determine the physicochemical and sensory characteristics of brewing roselle tea bags under optimum conditions. The research was carried out using the Response Surface Methodology (RSM) optimization method using Design Expert version 13 software with an Optimal Custom Design experimental design. The results of the research showed that the optimal brewing of roselle tea bags was by varying the particle weight treatment of 3.82 grams using nylon tea bags. The physicochemical characteristics of brewing roselle tea bags under optimum conditions are anthocyanin content (7.464±0.355 mg/L), antioxidant activity (92.47%), vitamin C content (2.534 mg/g), pH (2.47) and color. lightness (15.38) redness (-1.95) and yellowness (3.46). The sensory characteristics of brewing roselle tea bags under optimum conditions are that they have a distinctive aroma of roselle, the taste tends to be very sour, the color is slightly dark red, produces an astringent aftertaste and the panelists' preference for the product is neutral.
Sifat kimia, dan fungsional mocaf (modified cassava flour) dengan perbedaan suhu dan waktu pregelatinisasi Saskia Fitriana; Nurud Diniyah; Achmad Subagio; Eko Priyantono; Eka Rahayu; Mahrus Irsyam
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.30293

Abstract

Starch can be modified through physical treatment, particularly by using the pregelatinizing technique. Pregelatinizing is a hydrothermal modification process that involves heating starch beyond its gelatinization temperature. This treatment improves the physicochemical and functional characteristics of starch (MOCAF), thereby enhancing its performance in various applications. This study aims to determine the effect of temperature and pre-gelatinization time on the physicochemical and functional properties of pregelatinizing of MOCAF. The research method used a randomized block design (RBD) with two factors. The factor A was heating time (10, 15, and 20 minutes), and factor B was heating temperature (90, 100, and 1100C). The parameters of the observations made include syneresis, swelling power, solubility, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), moisture content, ash content, starch content, amylose content, and amylopectin content with two repetitions. The best results showed the treatment of 20 minutes heating time and a temperature of 1100C with characteristics syneresis 0.45 ± 0.02 (g/g); swelling power 19.64 ± 0.41 (%); solubility 10.30 ± 0 .40 (%); WHC 235.52 ± 0.43 (%); OHC 159.13 ± 0.37 (%); moisture content 9.92 ± 0.08 ( %); amylopectin content 57.75±0.21 (%); amylose content 31.22±0.01 (%); and starch content 85.20±0.02 (%). Modification methods using pregelatinizing MOCAF with temperature treatment and heating time had a significant effect on syneresis, swelling power, solubility, WHC, OHC, moisture content, ash content, amylose content, starch content, and amylopectin content so, MOCAF with pregelatinizing can be widely used for applications in the food, cosmetic, pharmaceutical and paper industries.
Pengaruh macam inokulum dan jenis kacang kedelai yang digunakan terhadap kadar protein terlarut dan total padatan terlarut pada tempe Nur Hidayat; Dinda Galuh Wulandini; Dian Handayani
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.22490

Abstract

Tempeh is an Indonesian fermented food product with high nutrients that can be used to increase nutritional value (particularly vegetable protein) for people suffering from stunting, malnutrition, kidney failure with protein metabolism disorders. The purpose of this study was to analyze the interaction effect of variations in inoculum types and variations of soybean species in tempeh fermentation on dissolved protein content and total dissolved solids. The research design used was Completely Randomized Design (CRD) with 2 (two) factors including variations of soybean varieties and tempeh inoculum with 3 (three) levels of treatment for each factor. The test results were analyzed using Two-Way ANOVA. The soluble protein content and the digestibility of tempeh’s protein was only influenced by the type of soybean with imported soybean tempeh yielding the highest output of 0,956% and 4,175% respectively. Tempeh’s protein content was influenced by the type of soybean and inoculum with the best yield of group local soybean tempeh and laru inoculum of 37,69% (%wb). The moisture content of tempeh was only influenced by the type of with the soybean tempeh yielding the highest yield of 61,07% (%wb). Type of inoculum and soybean didn’t affect the tempeh’s total soluble solid. Tempeh S3 K1 (inoculum raprima and imported soybean) had the best interaction amongall parameters which showed dissolved protein content of 1,035%, total dissolved solids of 7,00% brix, total protein content of 22,332%, protein digestibility of 4,848%, and water content of 60,298%
System dynamics modeling in competitive cocoa agroindustry management: a case study of Socolatte in Pidie Jaya regency Lukman Hakim; Agustina Arida; Fajri Fajri; Monalisa Monalisa; Cut Faradilla
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.29710

Abstract

The declining competitiveness of the regional cocoa agroindustry poses a major challenge to sustainably enhancing the added value of cocoa commodities. This study aims to design a competitive management model for the cocoa agroindustry in Pidie Jaya Regency, using Socolatte as a case study of a community-based processing industry. A system dynamics approach was used as the modeling method, based on systems thinking and incorporating feedback loops and time delays to understand complex behavioral dynamics within the agroindustry management system. Primary data were collected through in-depth interviews with key stakeholders across the cocoa value chain, including farmers, traders, processors, company leaders, and cooperatives. Secondary data were obtained from relevant institutions. The model was formulated and simulated using Vensim PLE software. The results identified ten key sub-models: cocoa bean transportation, harvesting on company/cooperative plantations, sales from supported smallholder farms, harvesting on independent smallholder farms, processing capacity management, factory labor, final processing stages, Socolatte inventory management, Socolatte market and order system, and Socolatte financial management. The novelty of this study lies in the holistic integration of various sub-systems within a community-based cocoa agroindustry into a single dynamic modeling framework, which has rarely been applied in a localized context such as Pidie Jaya. The model maps causal relationships across production, management, distribution, and financial aspects simultaneously, providing a strategic decision-making tool for agroindustry stakeholders. These findings offer strategic insights to improve system efficiency, enhance product value, and increase profitability for both smallholder cocoa farmers and local cocoa processing companies in Pidie Jaya Regency.

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