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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 879 Documents
 84   85   86   87   88 
Quality improvement strategy of smoked catfish producer for e-commerce sales: a case study Tian Nur Ma'rifat; Arief Rahmawan; Hefti Salis Yufidasari; Dwi Setijawati
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.v20i2.27088

Abstract

The expansion of digital technology, notably e-commerce, has revolutionized the business environment, offering immense potential for Indonesian SMEs. Small and medium-sized catfish processing businesses require improved process quality to reach online broader market. Meanwhile, there are several obstacles to improving quality in fish processing SMEs in Indonesia, include a lack of knowledge among producers and the absence of cold chain and food safety standards. Addressing these challenges is essential to enhance product quality, bolster SME competitiveness, and facilitate their integration into the digital marketplace. To solve this problem, this paper aims to identify consumer acceptance of the product, priorities of critical process, and priority procedures of smoked catfish production and e-commerce sales. This research employs a detailed single case study approach using both qualitative and quantitative methods. It starts with preliminary observations and in-depth interviews with business owners to understand the production process, quality challenges, and business goals, followed by consumer surveys and organoleptic tests to evaluate consumer acceptance of smoked catfish. The analysis method in this paper is modifications of House of Quality phases 1 and 2. The outcome of this research is the prioritization of measurable technical procedures as the focus for improvement by producers. By prioritizing critical processes such as smoking duration and implementing measurable operating procedures, SMEs can enhance product quality and meet e-commerce legal requirements, ensuring consistency and quality control throughout the production process.
Karakterisasi fisikokimia cookies tepung sorgum termodifikasi dengan penambahan tepung kacang merah dan rosemary Dwita Nafila; Pepita Haryanti; Nur Aini
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.v20i2.30724

Abstract

The development of cookies based on modified sorghum flour as a functional product has the potential to fulfill snack needs. The addition of kidney beans aims to increase the protein content and functional properties of cookies. The addition of rosemary is used as an alternative ingredient which is potent to produce of high antioxidant cookies. This study aimed to: (1) determine the best cookies formulation based on combination of red bean flour and  rosemary (puree or filtrate); (2) to identify the characteristics of the best cookies formulation containing red bean flour and rosemary. This study used a non-factorial completely randomized design (CRD). The factors studied included variations in the type of rosemary added, including filtrate and puree, in the production of red bean sorghum cookies. The parameters measured included physicochemical and sensory characterization of the cookies. The sensory characterization of the best cookies was then followed by physicochemical characterization between the best cookies and the control, including proximate analysis, color, and texture. Sorghum flour cookies with added rosemary puree and red bean flour have the same baking loss, spread ratio and moisture content values as sorghum flour cookies with added rosemary puree or filtrate. The best cookie characteristics were obtained from the formulation containing 30% red bean flour and 0.2% rosemary puree. The optimal cookies had a moisture content of 4.68%, ash content of 0.59%, protein content of 5.87%, fat content of 29.45%, carbohydrate content of 59.42%, hardness of 88.81, fracture value of 8.54, cohesiveness of 0.52, adhesiveness of 0.03, lightness (L*) of 53.16, redness (a*) of 9.21, and yellowness (b*) of 23.86. These results indicate that cookies enriched with rosemary puree and red bean flour can serve as a potential functional food alternative, offering high antioxidant activity and protein content.
Manajemen risiko rantai pasok garam madura melalui pendekatan RapAgRisk Solehatun Munawaroh; Novita Erma Kristanti; Wahyu Supartono
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.v20i2.32427

Abstract

Salt is a strategic commodity that plays an important role in both the food and industrial sectors in Indonesia. However, supply chain actors continue to face various risks that reduce logistics efficiency and compromise product quality, especially in Madura, the main center of national production. This study aims to identify, analyze, and mitigate risks at each tier of the Madura salt supply chain, while assessing the quality of products affected by these risks. The study used the Rapid Agricultural Supply Chain Risk Assessment (RapAgRisk) method, which refers to ISO 31000:2018. Data were collected through field observations and in-depth interviews with 64 respondents consisting of farmers, collectors, wholesalers, and retailers in Sampang and Sumenep Regencies. Risk analysis was conducted using a probability, severity, and capacity to manage risk matrix, while quality analysis focused on moisture and NaCl content. The results of the study showed 17 main types of risks, with the highest risk at the farmer tier being high rainfall and storage in open areas (high expected loss and high vulnerability categories). Quality tests showed that under the risk condition of untimely or early harvesting (R.T.2), the moisture content reached 5.21% and NaCl 92.38%, while under the risk of mud contamination due to geomembrane leakage (R.T.5), the moisture content increased to 8.70% and NaCl decreased to 87.29%. The moisture value under R.T.5 exceeded the SNI threshold of ≤7%, and all samples exposed to risk failed to meet the NaCl requirement of ≥94%, indicating a significant decline in product quality. The proposed mitigation strategies include providing reservoirs to store old water so that it does not mix with water and establishing joint storage institutions, such as cooperatives or warehouse rentals. For collectors and wholesalers, it is recommended to diversify markets and inter-regional price contracts to anticipate price fluctuations and changes in demand patterns. At the retail level, mitigation focuses on improving sanitation and product protection, such as storing salt in closed containers and layered packaging. 
Pengaruh kadar air terhadap sifat fisik gula semut melalui analisis regresi linier Hary Kurniawan; Rucitra Widyasari; Yeni Sulastri
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.v20i2.31916

Abstract

Granulated palm sugar is a natural sweetener that is increasingly valued for its distinctive flavor, practical granular form, and relatively long shelf life. Its physical quality, however, is highly sensitive to moisture content because the product is hygroscopic and readily absorbs water from the surrounding environment during storage and handling. Changes in moisture content can affect important physical attributes, including density, flowability, and color, which in turn influence product stability, handling performance, and consumer acceptability. This study aimed to evaluate the effect of moisture content on the physical properties of granulated palm sugar using linear regression analysis. Samples were adjusted to five moisture content levels, namely 2.06%, 3.87%, 5.42%, 5.98%, and 7.15% (wet basis), and arranged in a completely randomized design with three replications. The parameters observed were bulk density, tapped density, and color attributes (L*, a*, and b*), which were further used to determine Carr Index (CI), Hausner Ratio (HR), hue angle, and total color difference (ΔE). The results showed that increasing moisture content caused bulk density to decrease, while tapped density, CI, and HR increased, indicating reduced flowability and greater cohesiveness at higher moisture levels. Based on HR classification, granulated palm sugar exhibited low cohesiveness at 2.06% moisture content and shifted to intermediate to high cohesiveness as moisture content increased. Color analysis showed that the product remained within hue angle quadrant I, indicating a brownish-yellow appearance. A high coefficient of determination (R² = 0.9843) also confirmed a strong relationship between moisture content and color parameters. Overall, the findings highlight that moisture control is essential for maintaining the physical quality and handling characteristics of granulated palm sugar during storage and distribution.
Microbiological, oxidative stability, physicochemical attributes, and sensory evaluation of beef meatballs with turmeric powder addition Suharyanto Suharyanto; Warnoto Warnoto; Dwi Ramadanti; Hartati Hartati; Hajrawati Hajrawati
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.v20i2.27756

Abstract

Meatballs are a popular dish in Indonesia, but they often spoil. To address this, researchers have tried adding natural, low-cost ingredients like turmeric powder. This study tested how different levels of turmeric powder affect meatball quality, including microbes, oxidation, physicochemical traits, and consumer acceptance. The experiment used a completely randomised design with four replications. Treatments were: T0 (no turmeric), T1 (1.5%), T2 (2.5%), and T3 (3.5%), all based on meat weight. Researchers measured total microbes, TBA, cooking yield, tenderness, emulsion stability, moisture content, water-holding capacity, pH, and taste-test scores. Adding turmeric up to 3.5% reduced microbes (by 1 log at 2.5%-3.5%), decreased oxidation, and improved tenderness and emulsion stability. But turmeric also lowered cooking yield, moisture, and pH. Folding test results and water-holding capacity stayed the same at all levels. Panellist preference dropped as turmeric increased.
Puding bagi ibu hamil dan menyusui: kajian jenis dan konsentrasi tepung ubi jalar Cilembu Anna Ingani Widjajaseputra; Maria Matoetina Suprijono; Theresia Endang Widoeri Widyastuti
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.v20i2.23096

Abstract

East Java is a major center of sweet potato production and has the potential to provide nutrients required by pregnant and breastfeeding women. Sweet potato flour-based food products, such as silky pudding, may serve as suitable supplementary foods for these groups. However, silky pudding is prone to quality deterioration due to syneresis. This study aimed to evaluate the effects of two types of Cilembu sweet potato (UJC) flour and their concentrations on the physicochemical and organoleptic properties of pudding. The two types of UJC flour differed in drying method, namely oven drying (M1) and foam-mat drying (M2), both applied at 55–60°C. The experiment was conducted using a nested factorial randomized block design. UJC flour concentration, consisting of 2%, 4%, 6%, and 8%, was nested within the flour type factor, with three replications. The dependent variables measured were starch content, reducing sugar content, sucrose content, syneresis, and mouthfeel preference. Data were analyzed using ANOVA at α = 5%, followed by the Least Significant Difference test at α = 5%. The type of UJC flour significantly affected the sugar content and syneresis of the pudding. Pudding prepared with oven-dried UJC flour (M1) had higher total sugar content and syneresis than pudding prepared with foam-mat-dried UJC flour (M2). Increasing the concentration of UJC flour, for both M1 and M2, significantly increased starch content while reducing the sugar and sucrose contents of the pudding. Syneresis was minimized by using foam-mat-dried UJC flour (M2). Based on the mouthfeel preference test, the recommended concentration for pudding intended for pregnant and breastfeeding women was up to 6% for oven-dried UJC flour (M1) and up to 4% for foam-mat-dried UJC flour (M2).
Input-output evaluation of kenaf biomass utilization for upstream supply chain optimization in agroindustry Nunung Nurhasanah; Marimin Marimin; Machfud Machfud; Muhammad Romli
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.v20i2.31249

Abstract

Hibiscus cannabinus L. emerged as a promising natural fiber crop in Indonesia, offering significant value-added potential across its biomass components—bast, stem core, leaves, and seeds. This study presented a comprehensive value-added analysis along the upstream and midstream supply chain networks of the kenaf agroindustry. The research specifically focused on optimizing the upstream supply chain by evaluating the economic contribution of each biomass component and identifying opportunities for full biomass utilization. The Input-Output method from Indonesia’s Central Statistics Agency (BPS) was applied, along with a sensitivity analysis on market pricing scenarios. The results revealed that, for each hectare of cultivation, optimized utilization of kenaf components yielded an added value of IDR31,357,322 in the upstream network and IDR130,309,594 in the midstream traditional textile production. Notably, the incorporation of stem core (KCC and KCP), seed oil, and fermented leaf-based animal feed contributed to a 21.67% increase in upstream added value, alongside a 17.65% rise in farmers’ income. These findings demonstrated the potential for upstream supply chain optimization through low-tech, full biomass processing, supported Indonesia’s competitiveness as a global kenaf supplier, and highlighted the need for institutional frameworks to enable scale-up and sustainability.
Producing Kombucha Beads by Spherification: Effect of Alginate Concentration and Exposure-Time on Release Behaviour of Polyphenolic Compounds Dewi Cakrawati; Dwi Lestari Rahayu; Yatti Sugiarti; Mustika Nuramalia 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.v20i2.27895

Abstract

Encapsulated kombucha was an alternative kombucha product to be added to food product conveniently. This study was investigated the effect of sodium alginate concentration and exposure time on the release of bioactive compounds namely total phenolic content, antioxidant capacity also reducing sugar. Stability of kombucha beads in simulated gastric juice was also investigated based on viable bacteria.  The result shows that concentration of 1-4% sodium alginate produce tear-shape like beads. The size of kombucha beads increase as the increasing of sodium alginate concentration. Low pH value of initial kombucha lead to strong gel formed during gelation that resulted in low release of polyphenolic compounds as well as antioxidant capacity from kombucha beads. The total phenolic content released from kombucha beads was 0.098 ± 0.01 mg GAE/100 g beads. Microbial load after simulated gastric juice was in the range of 178-1398 cfu/g bead. This study highlighted potential of alginate beads for encapsulating polyphenolic compounds as an innovative for food application. Further study needed to understand physical properties of kombucha beads at different concentration of sodium alginate. 
Analisis rantai pasok pengembangan agroindustri abon ikan lele di Kabupaten Jember Yuli Wibowo; Herlina Herlina; Siswoyo Soekarno; Andi Eko Wiyono; Haidar Ali
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.v20i2.27320

Abstract

Shredded catfish is one of the leading agro-industrial products with development potential in Jember Regency. Shredded catfish is an alternative processed fish product with many enthusiasts and is easily marketed. The shredded catfish processing business has great prospects because catfish meat is readily available, and people are increasingly consuming fish instead of red meat like beef. The high catfish production in Jember Regency supports the potential for agro-industrial product development in the fisheries sector. This study aims to analyze the supply chain of catfish abon agroindustry in Jember Regency. This study consists of several stages that are systematically arranged using relevant methods, including (i) identifying the supply chain structure and the role of supply chain actors using descriptive analysis methods, (ii) determining the most dominant supply chain actors using the Interpretive Structural Modeling (ISM) method, and (iii) formulating a supply chain development strategy using the Analytical Hierarchy Process (AHP) method. The results showed that the supply chain structure of shredded catfish involves three main members: suppliers, producers, and consumers. Catfish suppliers provide quality raw materials, producers process raw materials into ready-to-consume products, producers act as distributors who manage logistics and distribution, producers act as retailers who sell products to consumers, and consumers create market demand. The consumer is the most dominant actor in the shredded catfish supply chain. Consumers drive demand and determine the success of the product in the market. Developing new markets through digital marketing using social media is the most optimal and dominant catfish-shredded supply chain development strategy because it has the highest priority.
Isolation and identification of bacteria in the process of making dry and wet gaplek Leonardus Patrick Harsono; Masdiana Chendrakasih Padaga; Oki Krisbianto; Erica Cresentia Kurniawan
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.v20i2.27766

Abstract

Gaplek is a staple food widely consumed in tropical regions of developing countries. As a source of carbohydrate food, cassava can be processed through industrial development with the dehydration process, with the product being Gaplek. Despite its importance, research on the microorganisms and bacteria involved in the gaplek production process remains limited. This study aims to analyze microorganisms' total plate and yeast mold counts and identify the bacteria involved in dry and wet gaplek production. The research involved enumeration, isolation, and identification stages. Enumeration assessed total plate and yeast mold counts on various media, followed by bacterial identification on PCA media. The results showed that dried gaplek (GD) had the highest plate count on PCA media, with the highest yeast mold count observed in the 0-hour soaked sample (GS0) on PDA media. Enumeration revealed total microorganism, lactic acid bacteria, and yeast mold counts in dried gaplek to be 4.5 x 108, 1.0 x 105, and 2.2 x 108 cfu/gram, respectively. In contrast, for wet gaplek, counts were 3.2 x 108, 2.5 x 108, and 7.1 x 108 cfu/gram, respectively. Bacterial identification involved Gram staining, catalase testing, and biochemical assays, revealing Staphylococcus, Serratia marcescens, and Leuconostoc mesenteroides as potential contributors to dried gaplek production. In contrast, Staphylococcus, Leuconostoc mesenteroides, and Pediococcus pentosaceus were implicated in wet gaplek production.

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