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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 490 Documents
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Kinetika perubahan kualitas bawang merah (Allium cepa L.) varietas tajuk dibawah pengaruh edible coating dan suhu ruang penyimpanan Randi Anggit Wibisono; Nursigit Bintoro
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.12752

Abstract

Shallots (Allium cepa L.) is one of the important commodities to be developed because it has become a community need that is used as a spice in cooking and medicine. Post-harvest shallots require special treatment, because shallots are easily damaged and difficult to maintain in fresh form. In postharvest handling of fresh produce, coating on the fruit surface and storage room temperature is a good method for longer shelf life. This study aims to build a mathematical model on the storage of shallots by using a coating method made from carrageenan (seaweed) with variations in storage room temperature. Carrageenan concentrations used were 0 % (without treatment), 0.25 %, 0.5 %, and 0.75 %. While the storage temperature used is 5 oC, 15 oC, and 28 oC (room temperature). Mathematical models are used to predict the rate of change (k) in product quality and predict the value of physical quality parameters. Coated shallots and low-temperature storage showed better results on the rate of quality change in shallots which included (firmness, weight loss, total soluble solids, and degree of acidity). The validation test used included the value of the correlation coefficient (R2), P-value on X2 Chi-Square which indicates that the developed mathematical model can be used properly to predict the value of physical quality parameters in shallots
Combination of tuna fish and green spinach on the quality of nuggets Faizah Hamzah; Bella Vista; Rahmayuni Rahmayuni; Angga Praman
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13205

Abstract

Tuna is an adequate source of animal protein tall. Animal-based food ingredients such as tuna have high protein content but low in fiber so it is necessary to add materials that contain fiber to meet the nutrients the body needs. Fiber that is contained in plant materials such as vegetables and nuts, one of which is found in green spinach. Nutritional content in green spinach which is quite high and the availability of many ingredients, provide opportunities to be utilized in processing diversification foods such as nuggets. Nuggets are processed products made from ground meat mixture and may or may not contain other ingredients or approved food additives. Nuggets in this study were made from cobs and green spinach. The study aims to get the best formulations of cobs nuggets and green spinach that meet the best sensory and chemical properties. The study's design is a Complete Randomized Design (RAL) with five treatments and three repeats. The data was statistically analyzed using variance analysis (ANOVA) and Duncan's test (DMRT) at a level of 5%. Treatment consists of TB1 (cob and spinach [90:10]), TB2 (cob and spinach [80:20]), TB3 (cob and spinach [70:30]), TB4  (cob and spinach [60:40]), and TB5 (cob and green spinach [50:50]). In this study, the combination of cobs and spinach affected water content, ash content, fibre and protein, and the sensory assessment of nuggets in terms of colour, aroma, taste, and texture. The best treatment is TB2 (cobs and green spinach [80:20]) with a moisture content of 56.82%, ash content of 1.44%, protein content of 13.74% and fibre content of 2.45%, with preferred TB2. Panellists rated the nuggets as greenish-grey, highly flavorful cobs, flavoured cobs and chewy textures
Pengaruh penambahan buah jambu mete (Anacardium occidentale) dan isolat protein kedelai terhadap sifat organoleptik, angka lempeng total dan umur simpan daging analog Ika Dyah Kumalasari; Annisa Suci Amaliya Rohman
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13376

Abstract

Meat analogue is a product made from vegetable protein, but conforms to or is similar to the properties of real meat. The quality of a food is determined by its physical, sensory quality, and chemistry including nutritional value and microbiology. The purpose of this study was to determine the acceptability and preference level of organoleptic properties, total plate number and the estimated shelf life of analog meat. The study used five %w/w ratios of cashew fruit: Isolated soy protein: white oyster mushroom, namely F1 (60%:20%:20%); F2 (50%:30%:20%); F3 (40%;40%:20%); F4 (30%:50%:20%); and F5 (20%:60%:20%). The study was conducted in five stages, namely the process of making analog meat, testing product acceptability (scoring), testing organoleptic properties, testing total plate count, and estimating shelf life product. The results of the test on the difference in the treatment of the addition of cashew fruit and ISP affect the acceptability of analog meat. The organoleptic test on the level of preference had a significant effect (p 0.05) on the color, scent, taste, texture, and overall preference of analog meat. The most preferred analog meat color is F1, while the aroma, taste, texture, and overall preference for analog meat are F2. The ALT values of analog meat F1, F2, F3, F4, and F5 that were tested still met the requirements set by BPOM Number 13 of 2019. Analog meat stored at room temperature (20-25˚C) only lasted 2 days, while in cold storage (15-18˚C) can still last for 7 days. Cashew fruit meat has the potential to be developed into analog meat substitutes for animal meat that is organoleptically accepted and meets food safety criteria.
Analisis kualitatif kandungan senyawa polifenol pada daun herba kitolod (Hippobroma longiflora (L.) G.Don) dan potensi pemanfaatannya sebagai sumber polifenol alami Awaly Ilham Dewantoro; Selly Harnesa Putri; Efri Mardawati
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13235

Abstract

As the most significant secondary metabolites in plants with various beneficial properties, polyphenols have an increased demand for industrial use. These issues prompted various exploratory studies on various plants to be utilized as natural polyphenols sources. Kitolod (Hippobroma longiflora (L.) G.Don) has the potential to be utilized as natural polyphenols source because of the abundant amount in nature as weed and is known as a traditional herb based on ethnobotanical studies. This study aims to investigate optimal potential utilization by identifying the polyphenols content on kitolod leaves. Identification was carried out by deploying HPLC qualitative analysis methods to specifically evaluate polyphenols content in kitolod leaves. The results showed kitolod leaves contain 14 polyphenols compounds and consist of phenolic acids (gallic acid, caffeic acid, and ferulic acid), flavonoids (catechin, gallocatechin, epigallocatechin,  gallocatechin gallate, epicatechin gallate, myricetin, quercitrin, pelargonidin, baicalin, and diosmin), and another polyphenols groups (ellagic acid). Contained polyphenolic compounds in kitolod leaves can be utilized optimally as natural polyphenols in various industries such as in food, cosmetics and pharmaceutical, pulp and paper, dyes, textiles, biomaterials, and utilized as additional compounds in wastewater treatment.
Evaluasi pengeringan kunyit menggunakan pengering rak vertikal sumber energi sekam padi metode konveksi paksa Ida Bagus Alit; I Gede Bawa Susana
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13551

Abstract

The drying process carried out in the open is prone to exposure to dust and animal waste. In addition, it takes a long time and is very dependent on the weather. The purpose of this research is to thermally evaluate a forced convection type vertical shelf dryer using rice husk energy using a single furnace model. This is done through the conversion of rice husks into thermal using a heat exchanger. Rice husks are burned directly in a furnace equipped with heat exchange pipes. This pipe functions to circulate heated environmental air into the drying chamber with the help of an exhaust fan. The test was carried out to dry a sample of white turmeric with a mass of 3191 grams for 600 minutes. The sample mass is evenly distributed on 4 vertical shelves in the drying chamber. The test results show that the ambient temperature increased by an average of 73.57%, namely from 28.57oC to 49.58oC. This temperature is the average temperature that occurs in the drying chamber in the turmeric drying process. The average drying temperature on each shelf differs depending on the distance from the heat source. On shelves 1, 2, 3, and 4, respectively, they are 54.21oC, 50.93oC, 47.62oC, and 45.57oC. Overall, the water content of white turmeric after drying reached 6.335% from the initial water content of 79.6%. The average efficiency of the dryer is 32.97%. During the drying process, there is a decrease in efficiency. This is because the energy absorbed by white turmeric decreases due to reduced water content.    This dryer model can be used as an alternative in post-harvest handling for small farmers that is energy efficient and sustainable.
Model integrasi penentuan lokasi pusat distribusi pada jaringan hub and spoke: studi kasus pusat distribusi di Jawa Timur Fitri Agustina; Nachnul Ansori; Trisita Novianti; Ernaning Widiaswanti
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.17208

Abstract

Strategic planning for the supply chain is part of the planning process for the supply chain management. One part of this process is figuring out the supply chain's infrastructure and physical structure. The design of supply chain networks has been used for facility location models for more than 20 years. The hub and spoke system is a two-level distribution network with a hub that handles shipments and spokes that connect with consumers. This study integrates optimization techniques with decision-making tools to determine  the best location for distribution centers. The optimization method is modified by considering population, income, and distance factors. The location of the distribution center is determined at two levels. The first level uses the set covering method, while the second uses the Analytical Hierarchy Process (AHP). A case study is drawn from this research: a company that will determine regional and local distribution centers in East Java. The result is four regional distribution centers: Pacitan, Kediri, Banyuwangi, and Sumenep. Each regional distribution center has two local distribution centers: Pacitan (Tulungagung and Madiun), Kediri (Bojonegoro and Jombang), Banyuwangi (Pasuruan and Malang), and Sumenep (Surabaya and Gresik). This study illustrates how the integration of two-level method can be applied in the context of strategic decision making. The selected locations have a minimum total cost and can serve consumers with maximum coverage in the region. Finally, an efficient supply chain network with a high service level will be obtained.
Optimasi edible film dari pati singkong dan gelatin tulang ayam dengan penambahan ekstrak andaliman Annatasya Risqa Erde; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13580

Abstract

Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, and andaliman extract as the ingredients of edible films. The aim of this research was to optimization the best edible film formulation through the physical (brightness, water vapor transmission rate, and thickness), mechanical (tensile strength and elongation), microbiology (inhibition of S. aureus and E. coli), and chemical (antioxidant) characteristics of edible film. The method used in this research was the Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.12 software. There were 3 factors used a minimum and maximum limit, namely cassava starch (2-4 %), chicken bone gelatin (2-4 %), and andaliman extract (3-6 %). The response variable optimization resulted in a new formula with a percentage of 4 % cassava starch, 3.879 % chicken bone gelatin, and 6% andaliman extract with a desirability level of 0.820.
Pengaruh variasi suhu pengeringan dan formulasi terhadap karakteristik minuman herbal daun binahong dan daun stevia Laksita Maharina; Sigit Prabawa; Bara Yudhistira
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.10209

Abstract

Binahong leaves are a plant that contains antioxidant compounds so that can be used as herbal drinks. Stevia leaves can be used as a sweetener with antioxidant compounds that can improve the taste of herbal drinks. This study aims to determine the effect of variations in drying temperature and herbal drink formulations in physical characteristics of color, chemistry including moisture content, phenol total, and antioxidant activity, as well as sensory parameters including color, smell, taste, and overall. Besides knowing the best treatment of variations in drying temperature and herbal drink formulation. This study used a Factorial Completely Randomized Design (FCRD) with two factors, namely variations in drying temperature and formulation. The drying temperature used were 55 °C, 60 °C, and 65 °C, while the binahong leaves : stevia leaves formulation used were 87.5 % : 12.5 %; 75 % : 25 %; and 62.5 % : 37.5 %. Based on the results of this study, it was found that the physical, chemical, and sensory characteristics can be influenced by the treatment of variations in drying temperature and herbal drink formulations. The best treatment for herbal drinks with variations in drying temperature and the formulation used was drying at 55 °C with the binahong leaves : stevia leaves formulation is 62.5 % : 37.5 %. The resulting characteristics are: brightness (L*) 39.605; reddish (a*) -2.307; yellowish (b*) 12.480; moisture content 7.617 %; phenol total 62.525 mg GAE/g; antioxidant activity 94.520 %, with the appearance of a yellow-brown color; the distinctive smell; sweet taste with a bitter aftertaste; and overall the panelists’ acceptance level was rather like..
Penanganan limbah cair hasil pengolahan ikan asin dengan menggunakan metode ozonisasi Widya Pangestika; Arif Baswantara; Nusaibah Nusaibah; David Indra Widianto; Arpan Nasri Siregar; Eneng Wulan Rahmawati
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14192

Abstract

Pangandaran Regency is famous for salted fish, both for consumption by the surrounding community and for souvenirs. In the salty fish production process, of course, a lot of liquid waste is produced. The method of preparation, washing and soaking are the three stages that make the most wastewater in salting fish. Salted fish processing liquid waste is an organic waste that can be reduced its pollution parameters through ozonation technology. This study aims to study the effect of effluent pH and ozonation time on the level of degradation of effluent pollution parameters, such as: TSS, TDS, COD, BOD5, and salinity. From the analysis results, it is known that the process of flowing ozone for 80 minutes at pH 9 can reduce TSS, TDS, and salinity to the maximum, by 86.23%, 62.42%, and 61.38%, respectively. The most reductions in COD and BOD5 were achieved after giving ozone for 20 minutes at pH 10, as much as 52.20% and 54.69%, respectively. It is known that the TSS and TDS of wastewater that has been given ozone may be below the quality standard set by the Minister of the Environment, but this does not yet apply to levels of COD and BOD5. Additional processing is required so that the COD and BOD5 values can be below the quality standards recommended by the Minister of the Environment.
Front Matter December, Volume 16 No 4 2022 Editorial Board Agrointek
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.17613

Abstract

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