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Agrointek
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.
Articles
137
Articles
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PENGARUH PENGGUNAAN BEBERAPA JENIS MEDIA FILTRASI TERHADAP KUALITAS LIMBAH CAIR EKSTRAKSI SAGU (metroxylon sp.)

Gultom, Sarman Oktovianus ( Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Papua ) , Mess, Trhessya N ( Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Papua ) , Silamba, Isak ( Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Papua )

AGROINTEK Vol 12, No 2 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

Sago is a carbohydrate-producing plant that is widely found in Papua. The main product of sago plant processing is sago starch which in the extraction process is carried out with the help of water media. Water that has been used in the extraction process of sago starch is generally only disposed of as waste that is not useful, even potentially polluting the environment. Therefore, to improve the quality of liquid waste, filtration needs to be carried out. This study aims to see the effect of several types of filtration media on the quality of sago extraction wastewater. In this study three types of filtration media were used, namely sand (P), coconut fiber (S) and coconut shell charcoal (A) and a combination of sand and coconut fiber (PS), sand and coconut shell charcoal (PA), coconut fibers and charcoal coconut shell (SA). The parameters of the quality of the sago extraction wastewater were observed in total suspended solids (TSS), total dissolved solids (TDS), pH, temperature, odor, and color. The results showed that coconut shell charcoal filtration media was better than the other two types in decreasing TSS and TDS by 17% and 24% respectively. However, if the filtration media was combined, it will produce a better quality of wastewater compared to a single filtration medium (without combination) for all observation parameters. An increase in pH and odorless happened for the wastewater after filtration in all treatments

TINGKAT PENERIMAAN KONSUMEN PRODUK SOSIS KORO PEDANG DI KABUPATEN JEMBER

Adhisky, Rizaldi ( Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jemberjember university ) , Purnomo, Bambang Heri ( Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember ) , Nafi', Ahmad ( Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember )

AGROINTEK Vol 12, No 2 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

Sausage is a pulverized meat mixed with herbs or spices and then inserted and formed in a wrapper or casing. The ingredients used for the manufacture of sausages are meat, fat, binder, filler, water, salt and seasoning. Today has been produced sausage with non-meat raw materials, one example is by using the raw material in the form of koro pedang. Koro pedang have many advantages, one of which is to reduce the consumption of food made from raw meat. This is because the production of meat in Indonesia is low and must be imported so that the price is high, therefore used koro pedang as an alternative food made from raw meat. The purpose of this study was to determine the level of consumer acceptance of koro sosis koro pedang. The study was conducted in 3 sub-districts in Jember district, namely Patrang, Kaliwates and Sumbersari districts. The type of research used is survey method and information obtained from consumer (respondent) by using questionnaires collected from samples to represent the population which then will be used for data processing. The level of consumer acceptance of sosis koro pedang using the method of Customer Satisfaction Index (CSI) produced is 80%, which means the consumer is very satisfied.

KARAKTERISTIK KIMIAWI FLY ASH BATU BARA DAN POTENSI PEMANFAATANNYA SEBAGAI BAHAN PUPUK ORGANIK

Utami, Sari Widya ( Politeknik Negeri Cilacap )

AGROINTEK Vol 12, No 2 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

 The purpose of the research was to study the content of chemistry of fly ash and the its potention of fly ash as the matterial of organic fertilizer. The research was conducted by mixing fly ash with some organic matterials  with comparison 1:9. The element content of organic fertilizer was compared to the quality  standard of organic fertilizer based on Government Regulation. The result of the research showed  that the adding of fly ash  could  increase the value of pH and it did not increase  some macro nutrients and the heavy metal content.

Karakteristik Sifat Sensoris Minuman Sari Buah Salak yang Ditambahi Pengawet Alami Ekstrak Kulit Manggis (Garcinia mangostana L.)

Setiani, Setiani ( Universitas Trunojoyo Madura ) , Rakhmawati, Rakhmawati ( Universitas Trunojoyo Madura ) , Rahman, Askur ( Universitas Trunojoyo Madura )

AGROINTEK Vol 12, No 2 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

Penambahan pengawet alami pada sari buah bertujuan untuk mencegah kerusakan pada minuman sari buah. Penambahan pengawet alami tentunya akan menyebabkan terjadinya perubahan sifat sensoris. Oleh sebab itu pengamatan sifat sensoris pada minuman sari buah salak diperlukan. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik sensoris pada sari buah salah yang ditambahi pengawet ekstrak kulit buah manggis. Faktor yang digunakan yaitu konsentrasi ekstrak kulit manggis (0%; 1,5%; 2,5% ; 3,5%; 4,5% dan 5,5%) yang akan ditambahkan dalam pembuatan sari buah salak. Karakteristik sensoris minuman sari buah salak menunjukkan nilai kesukaan paling tinggi pada atribut warna yaitu 3,17±0,65, nilai aroma 3,13±0,63, nilai rasa 3,27±0,78 dan nilai keseluruhan 3,07±0,98.

PENGGUNAAN SAW UNTUK ANALISIS PROSES PEREBUSAN KEDELAI DALAM PRODUKSI TEMPE

Utama, Dana Marsetiya ( Jurusan Teknik Industri, Fakultas Teknik, Universitas Muhammadiyah Malang Jl. Raya Tlogomas 246, 65144 Malang, Jawa Timur, Indonesia ) , Baroto, Teguh

AGROINTEK Vol 12, No 2 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

This article describes assessment organoleptic quality in boiling process soybean at production tempe. we proposed the model for selecting boiling process soybean based on quality organoleptic. We used pairwise comparison and SAW the problem. Pairwise comparison used to determine to weigh for organoleptic criteria. SAW used for selecting boiling process alternative. the result of proposed pairwise comparison and SAW model showed this model effective for assessment organoleptic quality in boiling process soybean at production tempe.

MANAJEMEN RISIKO MUTU GULA KRISTAL PUTIH DI PABRIK GULA PADJARAKAN KABUPATEN PROBOLINGGO

Wibowo, Yuli ( Teknologi Industri Pertanian, Universitas Jember ) , Purnomo, Bambang Heri ( Teknologi Industri Pertanian, Universitas Jember ) , Putriani, Erin Nur ( Teknologi Industri Pertanian, Universitas Jember )

AGROINTEK Vol 12, No 2 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

PG. Padjarakan is one of the state-owned sugar factory under PTPN XI. that exist in East Java. Currently, some companies engaged in the sugar industry are faced with the level of competition. This requires that the company is able to produce quality products and in accordance with market demand so that companies get the maximum profit.  A company in doing the development can not be separated from the risks that may or will occur. The purpose of this research are to identify risks, analyze risk level and formulate risk control strategy at Sugar factory of Padjarakan. The research method used to analyze the magnitude of risk factor using fuzzy logic and control strategy using analytical hierarchy process. The results show that the risk factors that affect PG. Padjarakan include raw material risk, processing risk and human resource risk, based on the calculation that the risk of Raw Materials is high. While the results of the calculation of the risk of the Processing Process are in the medium category. And the results of calculating the risk value of Human Resources are in the high category. And overall for aggregation values of these three risks using MatLab R2007b software, PG. Padjarakan is in the high risk category. For control strategies, the highest priority is Human Resource Training.

ANALISIS KUALITAS PENGEMASAN VAKUM IKAN BEKU DENGAN METODE SIX SIGMA (Studi Kasus di PT X, Pasuruan Jawa Timur)

Sucipto, Sucipto ( Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya ) , Astuti, Retno ( Halal-Qualified Industry Development (Hal-Q ID) Universitas Brawijaya ) , Megawati, Ayuningtyas ( Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya )

AGROINTEK Vol 12, No 2 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

Quality control is carried out as one of the strategies to measure the capability of the production process. This is to identify the factors that cause products no standardized and propose improvements. During this time, there are often problems in the vacuum packaging of frozen fish. The analysis method used Six Sigma with the stages Define, Measure, Analyze and Improve. The results showed that the Critical to Quality (CTQ) of packaging process is leaking packaging, but the process is working well and it is above the industry average in Indonesia. It can be seen the value of Sigma and the final yield. Packaging leaked based on a fishbone diagram and Failure Modes and Effects Analysis (FMEA) is caused by human factors.The proposed improvement is by monitoring, guidance, and training of human resources. This is done so that the process can be towards the target 6-Sigma.

PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)

Fitriarni, Dian ( Jurusan Teknologi Pertanian, Politeknik Negeri Ketapang ) , Ayuni, Rafika ( Jurusan Teknologi Pertanian, Politeknik Negeri Ketapang )

AGROINTEK Vol 12, No 1 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit

ANALISIS SIFAT FISIK DAGING SAPI TERDAMPAK LAMA PERENDAMAN DAN KONSENTRASI KENIKIR (Cosmos caudatus kunth)

Rohmah, Rohmah ( Teknologi Industri Pertanian, University Trunojoyo Madura ) , Mu’tamar, Mohammad Fuad Fauzul ( Teknologi Industri Pertanian, University Trunojoyo Madura ) , Purwandari, Umi ( Teknologi Industri Pertanian, University Trunojoyo Madura )

AGROINTEK Vol 12, No 1 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

Beef is one of the most popular food commodities. Beef often has textural problems, especially when consumed. One method to improve the tenderness of beef is by enzymatic treatment. In some plants there are meat-eating enzymes. This study aims to determine the influence of leaves kenikir (cosmos caudatus kunth) against the tenderness of beef. The researchers used a complete randomized RAL design method with two factors each of the 3 levels of the first factor of leaf extract of kenikir with 25, 50, 75% concentration while the second factor was the immersion time of 15, 30 and 45 minutes. The test parameters included hardness, cooking shrinkage, power water tie and sensory (aroma, color, texture). The results showed that the texture test decreased the level of hardness of beef along with the increased concentration of the added leaves. Likewise with the long immersion, the longer the soaking results of the hardness of beef being tried further decreased.

Aplikasi Fuzzy Inference System untuk Menentukan Lokasi Pengembangan Sentra Peternakan Rakyat (SPR) Sapi Potong di Kabupaten Jember

Purnomo, Bambang Heri ( Program Studi TIP, Fakultas Teknologi Pertanian Universitas Jember ) , Wibowo, Yuli ( Program Studi TIP, Fakultas Teknologi Pertanian Universitas Jember )

AGROINTEK Vol 12, No 1 (2018)
Publisher : University of Trunojoyo Madura

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Abstract

The development of community farming center (SPR) of cattle beef to consolidate the potential of people's cattle beef to be managed optimally to increase the production and welfare of farmers in realizing national beef self-sufficiency. Jember Regency as one of the centers of cattle beef in East Java Province has a policy to develop SPR in a number of sub-districts but still faces a number of problems that is determining which district will be chosen as SPR location. This research aims to design the model of determining SPR cattle beef location using fuzzy inference system technique. A number of key criteria in location determination are explored then designed into decision support models using the Matlab fuzzy tool box. The results showed that there are three key criteria for determining the location of SPR development of cattle beef, namely 1) potential  Feed from plants; 2) population of cattle beef; and the availability of facilities and infrastructure. Decision support model is built with fuzzy inference system technique using Triangular Fuzzy Number (TFN) representation model and MAMDANI inference method. The number of rules built as many as seven rules with the operator or and and and. Model simulation results show that the locations that are categorized as Very Suitable for SPR development of cattle beef are Silo, Sumberjambe, and Ledokombo Subdistricts, While sub District Gumukmas, Sumberbaru, Puger, Wuluhan, Kencong, Bangsalsari, Mumbulsari, and Jenggawah, fall into the Suitable category.