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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 697 Documents
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ESTERIFIKASI CRUDE PALM OIL (CPO) MENGGUNAKAN KATALIS ZEOLIT ALAM TERAKTIFASI ASAM PADA PROSES PEMBUATAN BIODIESEL MELALUI METODE DUA TAHAP (ESTERIFIKASI-TRANSESTERIFIKASI) Rahmiyati Kasim; Dwi Setyaningsih; Hery Haerudin
AGROINTEK Vol 5, No 1 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i1.1938

Abstract

Biodiesel, a renewable fuel is normally produced from refine oil and methanol in the presence of a catalyst; conventionally it is used a basic homogeneous catalyst. However, when oil with high amount of free fatty acid (FFA) is used, this catalyst should not be used with the aim to avoid the production soap. In this work, FFA present in crude palm oil (CPO) were esterified with activated natural zeolite catalyst. The esterification reaction was carried out 60oC, with a  23.41 : 1 molar ratio of methanol to CPO, reaction time of 170 minute and catalyst amount of 1.59 %, conversion FFA of CPO was 64.23 %. In this work, biodiesel yield achieved was around 71.97 %.Biodiesel, a renewable fuel is normally produced from refine oil and methanol in the presence of a catalyst; conventionally it is used a basic homogeneous catalyst. However, when oil with high amount of free fatty acid (FFA) is used, this catalyst should not be used with the aim to avoid the production soap. In this work, FFA present in crude palm oil (CPO) were esterified with activated natural zeolite catalyst. The esterification reaction was carried out 60oC, with a  23.41 : 1 molar ratio of methanol to CPO, reaction time of 170 minute and catalyst amount of 1.59 %, conversion FFA of CPO was 64.23 %. In this work, biodiesel yield achieved was around 71.97 %.
AKTIVITAS ANTIBAKTERI DARI DESAIN MIKROEMULSI MINYAK ATSIRI KAYU MANIS Evelyn Djiuardi; Tutun Nugraha
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2940

Abstract

This research focused on the study of the capability of cinnamon essential oil as antibacterialagent, when it is made as a microemulsion solution. The study occupied further research onspecific type, concentration, and amount of emulsifier needed to make the cinnamon essentialoil miscible in water without causing destruction in its antibacterial activity. Four differentemulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose(CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while theessential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterialactivity of the microemulsion solution of cinnamon essential oil was tested against two types ofpathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichiacoli. Among the four types of emulsifiers, which are used, CMC showed the best results as anemulsifier. The results of this study indicated that microemulsion solution has antibacterialactivity best is a combination between the CMC and the essential oil of cinnamon
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN Ahmad Nafi'; Nurud Diniyah; Febriani Tri Hastuti
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2121

Abstract

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acidsbalanced. Lima bean was pontentially used as a food ingredient on food manufacturing. Inorder to enhance its properties, the bean flour wasmodified by spontaneous fermentation. Theaim of this research was to obtaine the appropriate fermentation pH and time on theproduction of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 incombination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour wasthen determined its moisture, ash, fat and soluble protein content. viscosity, bulk density,lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity andstability index, emulsifing activity and stability index. The research results showed that the besttreatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19 ± 2.18 % fat content, 33.74 ± 1.20% soluble protein content, 16 ± 0.00 mPas, hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88± 0.00 g/ml bulk density, 91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC),189.49 ± 9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52 ±1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ± 0.01 hour emulsionstability. Based on those properties, the modified lima bean flour showeh high potency on manyfood application.
Analisis Stok Pangan dalam Sistem Distribusi Penunjang Ketahanan Pangan Mohammad Fuad Fauzul Mu’tamar
AGROINTEK Vol 4, No 1 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i1.2738

Abstract

The importance of food security in national development is an important issue amongall agrees that food security becomes a priority in national development. Distribution systemthat is effective and efficient as the prerequisite to ensure that all households can obtain food inquantity and quality sufficient over time, with reasonable prices. A difference of foodproduction capability between regions and between seasons requires accuracy in managing thedistribution system, so that food is available at all times throughout the region. Study on theanalysis of the stock in the food distribution system aimed at supporting food security system toget a description and identification of food stock of factors that affect the stock in the fooddistribution system. Ishikawa diagram, why-why analysis is used to identify, analyze and solveproblems. This diagram places the problems solved on the right, i.e. the fish head. Factorsidentified as a problem category are placed above and below the framework of the fish whichare connected with arrows. Discussion about the analysis results of the stock in the fooddistribution system in supporting food security comes to a conclusion: Stock food, especiallyrice comes from domestic production and the import of food reserves and the reserves comefrom the government and the community; factors that affect the stock in the food distributionsystem includes production facilities and distribution infrastructure, the condition of geography,logistics management and government regulations
PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN Sitti Rosipah; Burhan Burhan; Umi Purwandari
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2050

Abstract

Preference of food product is influenced by personal characteristics (age, sex,education, income, and nutrient knowledge), food characteristics (taste, shape, and texture) andalso surroundings characteristics (job, number of family, mobility, and season). Pancake hassome attributes such as texture, colour, taste, and aroma. These attributes will influenceconsumer likes. The aims of this research are to determine the attributes of consumerpreference appraisal and to know the order of consumer preference toward pancake made ofbreadfruit flour. The method used in this research is conjoint analysis. Attributes and theirlevel is determined by asking for some respondents (questionaire) to collect data of consumerpreference of this product. The results (measured by utility value) of this research are: texture(rather soft) 0,029; colour (golden yellow) 0,112; taste (sweet) 0,021; and aroma (usual) 0,566.The priority of consumer’s decision making toward pancake made of breadfruit are: aroma(49,745%), texture (19,925%), colour (19,628%), and taste (10,702%).
PENGEMBANGAN SISTEM EVALUASI DESAIN PRODUK BERBASIS ROTAN DENGAN PENDEKATAN REKAYASA KANSEI DAN ASSOCIATION RULES SYSTEM Vonny Setiaries Johan; Sapta Rahardja; E Gumbira Said; Taufik Djatna
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1979

Abstract

In product development, it is very important for manufacturers to find out what the customer wants from the product. On the other hand, manufacturers do not know clearly about what the customer wants from the product. This study proposes an evaluation method of product design using Kansei engineering methods and association rules approach. Using rattan dining chair as the object, the chair design divided into five elements, which are backrest, seat, armrest, base and woven. In this study, Kansei words from customers such as beautiful, unique, innovative, comfortable, natural, modern, sturdy and simple can be translated in to element design.   Using the support and confidence values, if-then rules can be used as the basis for the assessment of rattan dining chairs
KARAKTERISTIK JELLY DRINK SINBIOTIK DARI SUSU KEDELAI DAN EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) Sri Winarti; Ulya Sarofa; Koyi Fatkul Rodiyah
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3806

Abstract

Jelly drink is a gel-based beverage product, which can be made from hydrocolloid compounds by addition of sugars, acids, and or without other food additives, sinbiotics are a combination of probiotics and prebiotics. The purpose of this study was to determine the effect concentration of carrageenan and fermentation timt on the quality of jelly drink sinbiotik soy milk and red dragon fruit extract. The method used in this research is Completely Randomized Design with two factors. The first factor was the concentration of carrageenan (0.4%, 0.6%, 0.8%) and the second factor of fermentation time (18 hours, 20 hours, 22 hours and 24 hours). To know the difference between treatments used Duncan Multiple Range Test (DMRT 5%). The results showed that the best treatment was the addition of carrageenan 0,8% and the  fermentation time of 24 hours which resulted jelly drink sinbiotik with pH value 3,7, total acid 1,02%, total lactic acid bacteria (BAL) 11,13 log cfu/ml, total sugar 7.92%, 1.89% dissolved protein, total anthocyanin 0.645% and gel strength 3.27 N.
PENGARUH PENAMBAHAN CMC SEBAGAI SENYAWA PENSTABIL TERHADAP YOGHURT TEPUNG GEMBILI Dewi Cakrawati; Mochamad Angga Kusumah
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2469

Abstract

The study aims to determine the effect of CMC in preventing yoghurt separation in 7 days with the addition of 2% Dioscorea esculenta flour. Organoleptic test using quality hedonic was conducting to find out yoghurt with addition of CMC that had accepted characteristic by panelists. Research was carried out using regression method to determine the total titrated acid, pH and separation level of yoghurt during storage. The concentrations of CMC were added at 0.2%, 0.4%, 0.6%, 0.8%. The analysis showed the addition of 0.6% CMC showed the lowest separation with high viscosity grades of DPAs 40.25. Yoghurt storage for 7 days shows a graph of the pH value and total titrated acid were parabolic where increasing in total titrated acid value would lower the pH value. Yoghurt was damaged on the 7th day of storage at room temperature characterized by the increasing in the pH value and damage to the organoleptics properties, namely yoghurt flavor and aroma.
KAJIAN PEMANFAATAN PATI MODIFIKASI METODE FISIK PADA PEMBUATAN TODDLER COOKIES PREBIOTIK Dewi Cakrawati; Siti Mujdalipah
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2035

Abstract

New type of cookies has been made by wild yam (gembili) flour to substitute wheat flour.  Starch from gembili (wild yam) contains dietary fiber that can support probiotic growth. The use of gembili starch to substitute wheat flour cookies for toddler is expected to improve the content of dietary fiber in toddler cookies, so that toddlers’ gastrointestinal function is improved. Research on the effect of modified starch in prebiotic toddler gembili cookies was conducted by employing an experimental design of Split Plot Design with two factors: methods of starch modification which were pre gelatinization and autocalving-cooling, and substitution rate of gembili starch (10%,20%,30%,40%). Organoleptic analysis using hedonic quality test showed treatment accepted by panelis was autoclaving-cooling starch with 20% substitution rate containing 6.11% of dietary fiber.
KAJIAN SIFAT FISIKOKIMIA EKSTRAK RUMPUT LAUT COKLAT Sargassum duplicatum MENGGUNAKAN BERBAGAI PELARUT DAN METODE EKSTRAKSI Aisyah Tri Septiana; Ari Asnani
AGROINTEK Vol 6, No 1 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i1.1950

Abstract

Sargassum duplicatumcontain bioactive component has different polarity.The research was aimed to know the effect solvent types and extraction method toward the psychochemical characteristic of S. duplicatum extract.The result of qualitative analysis showed that all S. duplicatum extract samples contained flavonoid, tannin, saponin, and terpenoid. The best treatment were obtained from methanol treatment using one-step extraction method that gave solubility in ethanol was 39.450 percent, solubility in distilled water (aquadest) was 28.283 percent, and total phenol was 297.170 mg/g.

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