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Kab. pamekasan,
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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 490 Documents
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PENGARUH FOTOOKSIDASI UV-C TERHADAP SIFAT FISIKOKIMIA DAN BAKING EXPANSION PATI SAGU (Metroxylon sago) Eduard Fransisco Tethool; Angela Myrra Puspita Dewi; Abadi Jading
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.2917

Abstract

Native Sago starch is difficult to used in industry because of the limitations of its phisycochemical properties. The aim of this research was to studied effect of UV-C photo-oxidation on  physicochemical properties and baking expansion of sago starch. Five slurries ratio (starch : water ratio): 1:2; 1:4; 1:6; 1:8; and 1:10 were oxidized with UV-C irradiation for 20 minutes, and then compared with native sago starch. The results showed that UV-C photo-oxidation increasing amylose content and paste viscosity, but decreasing swelling power and solubility, and carbonyl and carboxyl content. Used of UV-C as a photooxidator effective to increasing baking expansion characteristic, and the best slurry ratio was 1:6, which has 6.97 ml/g specific volume or 33.7% increased from native sago starch (5.22 ml/g)
RANCANG BANGUN SISTEM INFORMASI POTENSI AGROINDUSTRI BERBASIS SINGKONG DI KABUPATEN JEMBER Yuli Wibowo; Bambang Herry Purnomo; Elvina Putri Wicaksono
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.v9i1.2124

Abstract

Jember Regency is one of the regency in East Java Province that has some potential comodity in agriculture sector, one of them is cassava. Cassava-based agroindustry in Jember Regency have a large ammount and spread in several sub district. Statistical data about the agroindustry potency include ammount, type, distribution and information overall not yet processed become the holistic and comprehensive information, still packed in textual and until now the attractive, informative, accessible and renewed information system which supply the information about the cassava-based agroindustry in Jember Regency is not available. The purpose of this study is to design information system for identification of cassava-based agroindustry. This study give an information system that will supply the information about cassava-based agroindustry in Jember Regency, include agroindustry profile, raw materials profile and the other information related to agroindustry in the form of graphic that more attractive, informative, accessable and give facilities for related parties in doing information renewed by quickly and properly so cassava-based agroindustry in Jember district can be developed.
PENENTUAN KADAR KOLESTEROL DENGAN METODE KROMATOGRAFI GAS Laila Khamsatul Muharrami
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.v5i1.1932

Abstract

The methods for quantitative determination of cholesterol in foods by chromatography determination Two types of lipid classes including free cholesterol and cholesterol ester exist in food. Total cholesterol is measured after chemical hydrolysis of cholesterol esters to free cholesterolPrior to instrumental analysis, cholesterol is extracted from the food sample and saponified. The amount of the food sample depends on the cholesterol content; a sample containing ∼1 mg of cholesterol is required for lipid extraction. Saponification hydrolyzes the carboxyl group attached to carbon in cholesterol and yields only free cholesterol in unsaponifiable matter. The unsaponifiable matter can be extracted by n-hexane, diethyl ether, or petroleum ether. In the present protocol, unsaponifiable matter is extracted using n-hexane. This protocol requires prior knowledge of GC  methodologies and adherence to instructions from the instrument’s manufacturer.
Pengaruh Perendaman dalam Larutan Kapur dan Lama Penyimpanan Terhadap Kualitas Telur Asin Sri Hastuti
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.v4i1.2741

Abstract

The objective of the study was to learn the effect of lime duration and storage durationon quality of salted egg. The research was a factorial experiment (2x4) using Randomized BlockDesign with three replication. The first factor was preservation of two levels, i.e. : withoutsoaking in lime solution (P0) and with soaking in lime solution (P1). The second factor wasstorage duration, i.e ; 0 (L1), 12 (L2), 24 (L3), and 36 (L4) days. The variable measured were themicrobial load, protein content and organoleptic properties, i.e : the colour, flavor, taste andtexture of salted egg. Data were subjected to analysis of variance followed by Duncan MultipleRange Test (DMRT). The conclusion was that the interaction between soaking in lime solutionand storage duration had no different effect on protein content, microbial load, flavour and tastebut it had different effect on texture and colour of salted egg. The soaking in lime solution gavea lower result of microbial load i.e : 6,55x107 cfu/g but the organoleptic quality on texture,colour and flavour of salted egg gave a lower degree of preference score by panelist. It issuggested to keep salted egg preserved with lime solution at room temperature not more than 24days to produce good quality salted egg base on protein content, microbial load, flavor and taste.
EVALUASI SANITATION STANDARD OPERATING PROCEDURES KERUPUKAMPLANG DI UD SARINA KECAMATAN KALIANGET KABUPATEN SUMENEP Ach Triharjono; Banun Diyah Probowati; Muhammad Fakhry
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2053

Abstract

Industri pangan untuk menghasilkan produk yang memenuhi standar keamanan pangan. Standar tersebut dapat dipenuhi dengan menerapkan 8 aspek kunci Sanitation Standard Operating Prosedures (SSOP). Tujuan dari penelitian ini adalah untuk memperoleh hasil penerapan 8 aspek kunci Sanitation Standard Operating Procedures (SSOP) dan mengevaluasi penerapan Sanitation Standard Operating Procedures (SSOP) Di UD Sarina Kecamatan Kalianget Kabupaten Sumenep. Jenis penelitian ini bersifat deskriptif dengan lokasi penelitian di UD Sarina Kecamatan Kalianget Kabupaten Sumenep. Hasil penelitian diketahui bahwa penerapan 8 aspek kunci Sanitation Standard Operating Procedures (SSOP) di UD Sarina sudah terlaksana tapi terdapat 3 tahapan kunci yang belum terlaksana dengan baik yaitu pencegahan kontaminasi silang, pengawasan kondisi kesehatan personil dan menghilangkan hama dari unit pengolahan. Hal yang perlu ditingkatkan terkait dengan penerapan SSOP di UD Sarina yaitu masih perlu adanya manual prosedur untuk berbagai pelaksanaan sanitasi yang dilakukan oleh UD Sarina ini
DESAIN KEMASAN MAKANAN TRADISIONAL MADURA DALAM RANGKA PENGEMBANGAN IKM Iffan Maflahah
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.v6i2.1982

Abstract

Packages are denoting an attributeof a product, it canbe informationmedia andaffect the image the brandofproduct. Designan attractiveproduct packagingwillbeidentity anddistinctive characteristics, that canbe used asthe consumer appeal. Productpackaging designof Unit Kecil dan Menengah (UKM) as produce traditional foodis verysimpleand less attractive. The purposeof this research isto designa Madura’s traditionalfood packaging to promote UKM. Madura’straditionalfoodpackaging designis usingthe samepackaging, the differences  onlydistinguishableon the outside ofthe packaging of products. The sharp model of packages arepaper bags andcardboardbox packaging. The image which put on the packages areusing Jembatan Suramadu as  iconsofMadura Island
FORMULASI PENAMBAHAN AMPAS TAHU TERHADAP KANDUNGAN KIMIA DAN AKSEPTABILITAS PRODUK OTAK-OTAK IKAN TENGGIRI Dewi Sartika; Asriyanti Syarif
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.v10i2.2472

Abstract

Tofu waste is a side product that obtained from the manufacturing of tofu. Substitute soy pulp out on making local dish called "otak-otak" of mackerel is an idea to utilize the waste processed out and also improve the nutritional and economic value.The aim of this study is to determine the formulation of the addition of tofu waste right to produce otak-otak by the chemical content, acceptability of the best and economic value. The research method is by adding tofu waste with treatment A1: 100gr Tofu Dregs; A2: 200gr Tofu Dregs; A3: 300gr Tofu Dregs, in the manufacture of otak-otak mackerel.The results showed that the addition of tofu waste for the formulation in the manufacture of otak-otak mackerel are best in terms of chemistry and economics is the treatment and A3 by adding 300gr of pulp, the best in terms of acceptability is A2 treatment with the addition of 200gr tofu waste.
POLA PERTUMBUHAN RAGI TAPE PADA FERMENTASI KULIT SINGKONG Darimiyya hidayati; Darratul Ba’ido; Sri Hastuti
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.v7i1.2044

Abstract

Cassava peel is plenty agriculture residu because many food product use cassava asraw material, especially in Madura. The use of cassava peel is limited because of high cynideacid, low glucose, and low protein. The result of the first experiment shows that ragi tape is thethe most suitable ragi for fermentation cassava peel. The objective of this research is todetermine optimum fermentation time for cassave peel using ragi tape. The experiment havedone in laboratorium TIP UTM. Cassava peel fermented using 5% ragi tape until 9 days.Parameter of this experiment ar HCN content, protein, pH, and growth of ragi. The resultshows that optimum fermentation time is 6 days
KAJIAN FINANSIAL ISOLASI CITRONELLAL DAN RHODINOL PADA INDUSTRI bERBASIS SENYAWA TURUNAN MINYAK SEREH WANGI Retno Sri Endah Lestari; Djumali Mangunwidjaja; Ani Suryani; Anas Miftah Fauzi; Meika Syahbana Rusli
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.v6i1.1953

Abstract

Isolation components of Citronellal and  Rhodinol in citronella oil can be applied to the industry to increase the added value and develop intermediate industries of citronella oil. To determine the feasibility of implementation, financial analysis is required to process such isolation. Feasibility of investment in new industrial establishment or development of NPV seen citronella oil  industry, BEP, PBP, Net B / C and IRR can describe whether the project is still attractive to be realized. On the establishment of new industries, the NPV value of Rp11, 844,269,430.12, an IRR of 47%. The payback period (PBP) is achieved over a period of 2.79 years. Net value of B / C is 2.75 and the production break-even point (BEP) is obtained on the sale value of Rp. 5,217,742,676.09. While the development of citronella oil industry, the NPV of the industrial development of Rp 12,348,032,363.16. IRR value for industrial development with 600 kg Input / process is 89%. The payback period (PBP) industrial development achieved during the period of 4.41 years. Net value of B / C obtained from the establishment Factory is 6.30. Production break-even point (BEP) is obtained on the sale value of Rp 20,912,029,225.35. This suggests that the establishment of new industries and the development of scented citronella oil industry that already exist, worthy to be realized
PENAMBAHAN ISOLAT PROTEIN KEDELE DAN SUKROSA SEBAGAI ELISITOR TERHADAP SENYAWA ANTIOKSIDAN DAN RACUN PADA KECAMBAH KORO KOMAK (Lablab purpureus L Sweet) Sukatiningsih Sukatiningsih; Kurniawan Kurniawan; Windrati Windrati
AGROINTEK Vol 9, No 2 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i2.2139

Abstract

The germination of “ koro komak ” with elicitation can improve antioxidant substance. Sucrose and ISP on concentration 0, 500, 1000, 1500, 2000 ppm were use as elicitor. The obyective of this research were to know the effect of the kind and the concentration of elicitor to the value of antioxidant substance and the best time of germination produced maximal antioxidant and minimum toxic substance.The result of this research was the kind and the concentration of elicitor influence antioxidant substance and one day is the best time of germination.

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