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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 7 Documents
 1 
Search results for , issue "Vol 8, No 1 (2014)" : 7 Documents clear
ANALISA KARAKTERISTIK MANISAN KERING SALAK(SALACCA EDULIS) DENGAN LAMA PERENDAMAN DAN KONSENTRASI LARUTAN GULA Arini Maulidiah; Darimiyya Hidayati; Sri Hastuti
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.v8i1.2033

Abstract

Snake fruit (Salacca edulis) can be made into dried fruit with addition of high concentration of sugar syrup prior to drying. This study aims to determine the effect of the concentration of sugar solution and soaking time on the characteristics of candied snake fruit. The experimental design used was a completely randomized design (CRD) factorial consisting of two factors: the concentration of sugar solution (40%, 50%, 60%) and the soaking time (24 and 48 hours). Each treatment was repeated three times. Data processing on quality of candied snake fruit was done using the General Linear Model (GLM) and univariate test of Duncan Multiple Range Test (DMRT). Results showed that concentration of sugar solution and soaking time gave significant effect on concentration of reducing sugar. Soaking at 48 hours significantly affectedyield, preferences for taste, texture, and overall preferences of candied snake fruit. Interaction of soaking and the concentration of sugar solution significantly affected moisture content of final product.
PENGUKURAN PREFERENSI KONSUMEN BAKSO Marta Catur Pamungkas; Banun Diyah Probowati; Iffan Maflahah
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.v8i1.2034

Abstract

Consumers make purchases based on certain choices. These options include product attributes and attribute level. Meatball has attributes such as texture, price, and taste. These attributes affect the consumer buying process . The aim  of this study was to determine the utility values for all attributes and attribute level of meatballs that have been selected by consumers. This research is  a qualitative and quantitative research conducted in Bangkalan Regency. Respondents of this study consisted of 60 people. The results of this research  revealed that the value of the utility for the level of preference of texture was soft texture with a utility value of  0.058, meatballs price at Rp 500.00 with utility value of 0.006, and the selected flavor attributes are taste spicy sauce with  utility value of 0.36. Attributes to contribute to consumer's decision to buy meatballs were flavor at 63.321 % , texture at 20.114 % and meatball price at 16.565 % contribution
PENINGKATAN ADDED VALUE KOPRA PUTIH DENGAN METODA INDIRECT DRYING M Imron Mustajib; Burhan Burhan
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.v8i1.2030

Abstract

Traditionally, drying of copra is carried out by sundrying or fumigation on a tomang (clay furnace). However, using these methods, the quality of copra resulted cannot be guaranteed and the prices is low, and thus the process is unprofitable. Another problem is that it is difficult to do the process during rainy season. We facilitated a copra home industry with a dryer with indirect drying system to replace the old copra processing drying equipment. The dryer consists of 12 racks equipped with a temperature controller (with temperatures reaching 150 ° C) and a timer. By controlling temperature and time it was possible to get good quality copra and the process can be done in rainy season. From the test results using LPG fuel at temperature of 70 ° C for 18 hours, white copra was produced with 7% moisture content.
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 POTENSI PENGGUNAAN BY PRODUCT INDUSTRI PERTANIAN DI KABUPATEN JEMBER SEBAGAI BAHAN BAKU PEMBUATAN BIOPELLET UNTUK BAHAN BAKAR ALTERNATIF Andrew Setiawan Setiawan Rusdianto
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.v8i1.2031

Abstract

Biopellet is potential alternative fuel sources to be developed that is made from the agricultural industry by product such as cassava, corn, coconut, and rice. The objectives of this study are determine the type of by-product of agricultural industry in Jember which can be used as raw material for making biopellet; know the most potential by-product of agricultural industry in to be a raw material of biopellet. This study consists of three major stages first is preliminary research, identification of agricultural and industrial by-product grading by-product of agricultural industry. The method used in this research is a laboratory analysis and survey.Potential waste rice and corn cobs have relatively the same yield as the number of higher rice production from corn, while corn has a yield greater waste than rice. Therefore, when viewed from the potential waste out of the production of rice and corn, the rice and maize are the most potential of agricultural commodities from agricultural waste amount that comes out. Rice is a potential commodity to be used as raw material waste due to the availability of the industry biopellet. When viewed as a whole the results of the characterization of the physicochemical properties and heat content, it can be seen that the waste oil and waste corn is a commodity that has the potential to be used as raw material for making biopellet.
MANAJEMEN RANTAI PASOK DAGING AYAM Septian Adi Dwicahya; Banun Diyah Probowati
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.v8i1.2036

Abstract

One very popular analytical framework used lately in increasing the added value and competitiveness of the poultry industry is supply chain management. This study aims to determine how the upstream supply chain, internal supply chain and agro-industry supply chain downstream of chicken meat.  The experiment was conducted in the agro-industry in Pasuruan with interviews and observations. Data analysis was performed by descriptive and qualitative nature. The results of this study are in the upstream supply chain system consists of a chicken slaughterhouse unit as the main raw material suppliers of chicken meat that interact directly with chicken meat processing unit in the form of sausage. Internal supply chain in this system is played entirely by agroindustrial processing of chicken meat which acts as processing unit and offender management handling, testing, processing, and storage, which then sends the finished product to the marketing and logistics headquarters. Downstream supply chain includes the supply of finished products such as sausages and nuggets of marketing headquarters to consumers include shops, hypermart, mini markets, supermarkets and franchise fried chicken. The main focus of the downstream supply chain is distributing products according to the needs of each element (companies and consumers).
PENGENDALIAN MUTU PADA PRODUKSI KERIPIK SUKUN Edi Junaidi; Banun Diyah Probowati; Muhammad Fakhry
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.v8i1.2032

Abstract

There are many matter can be make  chips. One of them is breadfruits chips.  Consumers need a good quality of product. The industries must be keep  the quality of its products. Therefore it is necessary for a good quality control on the quality control of raw materials, production processes and final products breadfruit chips. The aims of this study are  to determine the application of the Seven Tools of Quality Control and how to improve product quality breadfruit chips. Analysis of quality control is done by using tools such as quality control check sheet, stratification, histograms, Pareto charts, scatter charts, fishbone diagram and control chart. Check sheets are used to present the data in order to facilitate the understanding of data to analyze further.  P control chart is used to see whether a product is defective is well within control or not. The results of the data analysis showed that the p control chart product defects that occured during production process had upper threshold of 0.033 (79 pieces of breadfruit chip) and lower thresholdof 0.021 (50 pieces of breadfruit chip) with an average percentage per day damage of 2.765 % (66 pieces of breadfruit chip).  Disability occurred once, because it exceeded the upper limit of the number of defects by 176 pieces of breadfruit chip (3.6%). Result of causative diagram analysis showed what factors causedproduct defects, those were raw materials, tools, production process, and human error. Result of this study can be used by the industry to immediately take corrective action to prevent and reduce the level of disability.

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