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Agrointek
ISSN : 19078056     EISSN : 25275410     DOI : -
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.
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Articles 190 Documents
PEMANFAATAN PATI, TEPUNG, DAN SERAT UBI JALAR ORANGE DALAM PEMBUATAN ROTI KAYA SERAT Simamora, Aprilia; Julianti, Elisa; Sinaga, Hotnida
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6158

Abstract

The orange fleshed sweet potatoes were used to produce flour, starch and the starch residue as fiber sources. This study was conducted to evaluate the effect of the partially substitution of orange fleshed sweet potato flour, starch, residue starch) in bread to the moisture content, ash content, specific volume, color parameter and sensory evaluation. This research used non factorial Completely Randomized Design i.e formulation of orange fleshed sweet potato flour, starch and residue in 15 %, 30 % , 45 % , and 60% substitution. The formulation of sweet potato flour, starch and residue increases significantly higher (p 0,01) moisture, ash and crude fibre content. The moisture content of bread in this study were 36,161%; 37,243%; 38,047%; 39,924% and the ash content of this bread were 1,08%; 1,16%; 1,21%; 1,32% for F1, F2, F3, F4, respectively.  The lightness, hue, specific volume, hedonic color, taste, texture and general acceptance of this bread that resulted in this study were significantly higher (p 0,01)  and the aroma was significantly (p 0,05) reduced, but increased the moisture, ash, crude fibre content, a and b values by the increment of sweet potato flour, starch, and residue. The formulation of composite flours consists of orange sweet potato flour, starch and residue starch can be influence the moisture, ash content, color parameter, specific volume and sensory evaluation of the bread.
KAJIAN FISIKOKIMIA EDIBLE CASING SOSIS BERBASIS GELATIN CEKER AYAM Hawa, La Choviya; Ginting, Utami Yolanda BR; Susilo, Bambang; Wigati, Laras Putri
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6627

Abstract

Plastic films are material that commonly used as preservative material for food products such as sausages, at first it aims to preserve the products from the environment and to maintain shelf life. But nowadays plastics are known as carcinogenic, undegradable and unstable when exposed to heat. Therefore, alternative materials are needed which safer for the products and the consumers. One of the alternatives is by using edible casing based on gelatin and the gelatin which is safer for consumption by any people is gelatin from chicken claws. This research was aimed to create formulas of edible casing based on the extraction of gelatin chicken claws and lumbu putih garlic as an antioxidant and antimicrobial agent to produce edible casing with good physical properties, prevent oxidation also reduce microbial growth. The experimental design of this research had 2 factors, plasticizer types (Glycerol, Sorbitol, Sucrose) and Garlic Concentration (2.5%, 5%, 10%). The result of this study shows that the best combination of the edible casing according to the Zeleny method was sorbitol as the plasticizer and 5% of garlic concentration. It produced 0.18 mm of thickness, 17.7% of moisture content, 91.43% of elongation, 0.020 kgf/cm² of tensile strength, 1048.5 ppm of IC50, 85.348 cfu/ml of TPC value for three days of storage.
KAJIAN TEKANAN PADA ISOLASI BEBERAPA SENYAWA MINYAK NILAM (Pogostemon cablin Benth) DENGAN METODE DISTILASI FRAKSINASI Arpima, Zahrah Eza; Nurjanah, Sarifah; Widyasanti, Asri; Nurhadi, Bambang; Rialita, Tita; Lembong, Elazmanawati
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6318

Abstract

In the fractional distillation process, the pressure that used is one of the important factors determining the operating conditions to obtain optimal product. This research aims to determine the effect of pressure on the fractinal distillation process of patchouli oil. The research method that used in this research was an experimental method with descriptive analysis. This research was conducted with three treatments that is different pressure treatments and repeated twice. The pressure treatments that used in the fractional distillation process are A = 5 mmHg, B = 10 mmHg, and C = 15 mmHg and arranged to produce five (5) fractions of each treatment. The parameters that measured including the yield of fractional distillation, distillation process time, specific gravity, and refractive index. The lower the pressure used in the distillation process, the greater the yield and the faster the distillation process time. The results of this research indicate that the variation of pressure that used does not have a significant effect on the characteristics of patchouli oil such as specific gravity and refractive index. The application of 5 mmHg pressure is good enough to separate the distillate yield into 5 fractions and is more efficient because it obtains the highest total yield of 93.5% with a distillation process time of 18.16 hours.
EXPLORATORY STUDY OF NEAR AND SUPERCRITICAL CARBONDIOXIDE WARM PASTEURIZATION ON NILE TILAPIA Sugiharto, Sugeng Pondang; Bintoro, Nursigit; Karyadi, Joko Nugroho Wahyu; Pranoto, Yudi
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6517

Abstract

Effects of both near critical and supercritical CO2 pasteurization on inactivation of muscle protease and lipase of red tilapia (Oreochromis niloticus) were investigated along with its impact on microbial reduction and physical appearance. Near critical phase was designed at 70 bar and supercritical phases were designed at 80 and 90 bar.  It was found that CO2 pressure had greater effect on protease inactivation  than on lipase inactivation. Temperature increase did not improve both protease and lipase inactivation while fillet texture was adversely affected. The fillet color experienced color changes significantly.
PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO Hartuti, Sri; Bintoro, Nursigit; Karyadi, Joko Nugroho Wahyu; Pranoto, Yudi
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6297

Abstract

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of  6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.
Pengaruh Suhu Ruang Penyimpanan Terhadap Kualitas Susu Bubuk Imanningsih, Nelis
Agrointek Vol 7, No 2: Maret (2013)
Publisher : Jurusan Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pengaruh Suhu Ruang Penyimpanan Terhadap Kualitas Susu Bubuk
KAJIAN PROPORSI TEPUNG JAGUNG (Zea mays) DAN TEPUNG JANTUNG PISANG (Musa paradisiaca L.) DENGAN PENAMBAHAN KUNING TELUR PADA BISKUIT JAGUNG Susiloningsih, Enny Karti Basuki; Nurani, Fesdila Putri; Sintadewi, Aprilia Tri
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.5867

Abstract

Recently the development of innovation in food products increased in order to add health benefits to those who consume it. Corn flour has a main component of starch about 70% and banana bud flour contains fiber which is high enough to be used as biscuit-making material. The addition of egg yolks in the manufacture of biscuits is used to help improve the texture to be more crispy. This study aims to determine the proportion of corn flour and banana bud flour with the addition of egg yolks to product corn biscuits which is favored by panelists. This study used a completely randomized design (CRD) factorial pattern with two factors. The first factor is the proportion of corn and banana bud flour (90:10, 85:15, 80:20), the second factor is the addition of egg yolk 10%, 20%, 30% (b / b). The best treatment is the proportion of corn flour: banana bud flour = 85: 15 and egg yolk addition of 10% (b / b) with a color preference value of 3.24, taste of 3.40 and aroma of 3.40, yield of 92.25%, content water 3.03%, ash content 1.1%, fat content 10.11%, protein content 9.67%, carbohydrate content 71.04%, crude fiber 3.31%, breaking power1.50 N
ANALISIS EKONOMI DAN KELAYAKAN LINGKUNGAN PENERAPAN GREEN SUPPLY CHAIN MANAGEMENT (GSCM) PADA PRODUKSI SUSU Suryaningrat, Ida Bagus; Novita, Elida; Kurniaputeri, Rika Dwi
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6072

Abstract

In milk processing, supply chain activities were started fromthe procurement of raw materials, milking cows, milkprocessing, marketing of dairy products, and wastemanagement. The purposes of this study were to analyzeeconomical aspect, and to study environmental aspect onGSCM implementation in CV. MUER. Direct survey anddisccussion, environmetal indicators and economicalanalysis were implemented in this study. The results of studyfound that the use of water for cage cleansing was 3600liters, number of feeding was 2265.57kg, milking productionwas 550 liters, the water usage for washing tools was 250liters. The assessment of environmental indicators using 13indicators found that this unit has score of 30 means thatCV. MUER has implemented most of the GSCM conceptsalong the supply chain of milk production. Other resultshowed that the amount of contamination (COD and BODvalue) in the milk processing was higher than govermentregulation standard. In term of economical analysis shownthat NPV value was Rp.2.723.162.185, IRR 36.99%, and B /C ratio was 1.48. This means that the value of NPV wasgreater than zero, IRR was greater than the bank interestrate (equal to 10%), and B/C ratio was greater than 1, thisindicated that based on environmental and economicalaspect, GSCM has a high feasibility to be implemented inCV. MUER.In milk processing, supply chain activities were started fromthe procurement of raw materials, milking cows, milkprocessing, marketing of dairy products, and wastemanagement. The purposes of this study were to analyzeeconomical aspect, and to study environmental aspect onGSCM implementation in CV. MUER. Direct survey anddisccussion, environmetal indicators and economicalanalysis were implemented in this study. The results of studyfound that the use of water for cage cleansing was 3600liters, number of feeding was 2265.57kg, milking productionwas 550 liters, the water usage for washing tools was 250liters. The assessment of environmental indicators using 13indicators found that this unit has score of 30 means thatCV. MUER has implemented most of the GSCM conceptsalong the supply chain of milk production. Other resultshowed that the amount of contamination (COD and BODvalue) in the milk processing was higher than govermentregulation standard. In term of economical analysis shownthat NPV value was Rp.2.723.162.185, IRR 36.99%, and B /C ratio was 1.48. This means that the value of NPV wasgreater than zero, IRR was greater than the bank interestrate (equal to 10%), and B/C ratio was greater than 1, thisindicated that based on environmental and economicalaspect, GSCM has a high feasibility to be implemented inCV. MUER.
KELAYAKAN FINANSIAL USAHA AGROINDUSTRI BAWANG GORENG UNTUK MENINGKATKAN PENDAPATAN MASYARAKAT KECAMATAN SELAPARANG, KOTA MATARAM Widyasari, Rucitra; Hidayat, Agriananta Fahmi; Baskara, Zulhan Widya
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6310

Abstract

The financial feasibility analysis in Dutra fried onion microbusiness is carried out in addition to looking at potential for business development in densely populated areas in the city of Mataram as well as to predict the possible obstacles and opportunities that can occur in the future, so this analysis can help increase group income by at least 10 percent. Some things that are reviewed and in the financial feasibility analysis include investment and production costs, cost of goods sold, and business eligibility criteria which include Annual Equivalent (AE), Net Present Value (NPV), Payback Period (PP), and B / C Returns Ratio. The result of the calculation of the financial feasibility of Dutra’s microbusiness is AE IDR 16.153.600, NPV IDR 42.392.660, Payback Perode for 2 years, and B / C Ratio 1.39 in the first year based on financial asset. From these results it can be concluded that a micro business that is feasible to do and if supported by the right marketing process it is not impossible to become a small business icon in this region.     
PRODUKSI DAN ANALISIS KELAYAKAN FINANSIAL AGROINDUSTRI BIOETANOL BATANG SAGU DI KABUPATEN MIMIKA, PAPUA Ridmaningrum, Tentri Yera Idqa; Rusli, Meika Syahbana; Setyaningsih, Dwi
AGROINTEK Vol 14, No 2 (2020)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6253

Abstract

The utilization of sago as a product which have higher value have not used maximally yet. Sago (Metroxylon spp.) is one of original plant from Indonesia which could be used as raw material for bioethanol. The objectives of the study were to analyze production of bioethanol with the variation of yeast Saccharomyces cereviceae concentration added (7%, 12%, 17%), fermentation time were (5 days and 7 days) and analysis of the financial feasibility industry from sago palm. The methods of the study analyze the financial feasibility by NPV, IRR, Net B/C, PBP, and sensitivity analysis. The result showed that fermentatiom time 7 days and yeast consentration 12% is the optimum tretments producted bioethanol from sago which result consentration 3,05% (v/v). The financial feasibility are Net Present Value is positive amounted Rp. 125 859 652 242, Internal Rate of Return of 17%, Net B/C ratio by 1,53, Payback Period for 6 years, and Sensitivity analysis showed that the 12% increase in raw material and 8% decrease in selling price, effect on the viability of the project. From the above considerations investment criteria, indicates that the business of bioethanol based on sago is feasible to run.

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