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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 147 Documents
Pengaruh Suhu Ruang Penyimpanan Terhadap Kualitas Susu Bubuk Imanningsih, Nelis
Agrointek Vol 7, No 2: Maret (2013)
Publisher : Jurusan Teknologi Industri Pertanian

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Abstract

Pengaruh Suhu Ruang Penyimpanan Terhadap Kualitas Susu Bubuk
KINETIKA PENURUNAN KADAR VANILIN SELAMA PENYIMPANAN POLONG PANILI KERING PADA BERBAGAI KEMASAN PLASTIK Anandito, R Bhaskara Katri; Basito, Basito; Handayani, Hatmiyarni Tri
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (335.281 KB) | DOI: 10.21107/agrointek.v4i2.1368

Abstract

Flavour compound in vanilin (vanilin compound) is constructed during the production process of fresh vanilin bean into dry vanilin bean. The decreasing of vanilin level during the storage causes the decrease of quallity of vanilin level. This research is aimed to determine the kinetics decreasing of vailin level of dry vanilin in many plastic packaging during the storage. In this research, polietilen plastic (0,03 mm width), polipropilen (0,03 mm width) and plastic sack are used as the packaging of dry vanilin. The kinetic decreasing of vanilin level during the storage is determine by using Arrhenius kinetic. The result of this research shows that the decreasing of vanilin level in dry vanilin beans which are packaged by using polipropilen plastics is larger than packaged by using polietilen plastics and plastic sacks. The equation of the decreasing vanilin level for vanilin beans, packaged with polipropilen Y = -4030X + 9,685, polietilen Y = -3971X + 9,577 and plastic sacks Y = -3846X + 9,263.
TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT Ariviani, Setyaningrum
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (118.397 KB) | DOI: 10.21107/agrointek.v4i2.1364

Abstract

Dark red colored salam (Syzygium polyanthum [Wight.] Walp) fruits was expected contain of anthocyanin compounds. Previous research results have shown that anthocyanins from edible fruits were effective antioxidants. Antioxidative properties of anthocyanins arise from their high reactivity as hydrogen or electron donors, and from the ability of the polyphenol-derived radicals to stabilize and delocalize the unpaired electron, and from their ability to chelate transition metal ion. This research aims to determine total anthocyanin content of salam fruits extracted with different solvent proportion and their correlation to the anti peroxidation capacity on linoleic system. Results of this research indicated total anthocyanin content of salam fruits exctract increased along to solvent proportion raised. The anti peroxidation capacity showed no correlation with the total anthocyanin content (R 0.283, P 0.644)
ANALISIS FAKTOR-FAKTOR PERUBAHAN DESAIN KEMASAN TERHADAP NILAI JUAL ABON IKAN (KASUS UD PRANSPUL, KECAMATAN SEPULU, BANGKALAN) Faridz, Raden
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (270.28 KB) | DOI: 10.21107/agrointek.v4i2.1369

Abstract

The aim of this research is want to know and analyze the factors of packaging design, including: colors, shape, brand (logos) its affect to the amount of selling and its perception of PRANSPUL fried shredded fish product. The research is done in two phases, the first is to compare the amount of selling both of old packaging and new packaging product. The second is to analyze which factors influence significantly to the perception.and its regression model. The material of this research are an old and a new packagings of fried shredded fish. The packaging dimension of material (wide x height) are 15 cm x 12 cm and 10 cm x 15 cm for the old and the respectively. Two kinds of data were collected to get amount of selling and 100 responden to answer question during 2,5 months Responden are collected by accidental sampling. The result showed that the number of selling of an old packaging is 17 and the new one is 29 and significantly difference (t test). According anova the shape affect significantly (p = 0,000) and followed by merk (p=0,011) and colour (p=0,013) respectively. The influence of design of packaging factors to the perception wholely can be explained by regression model, Y = -1,687 + 0,114 colour + 0,837 shape + 0,257 logo/merk, R2 = 0,304.
MODEL SISTEM KELEMBAGAAN PENGEMBANGAN INDUSTRI TALAS Maflahah, Iffan
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (276.065 KB) | DOI: 10.21107/agrointek.v4i2.1360

Abstract

Taro is one of alternative stapple food. For fullfiling stapple food, it is needed supply of raw material. Institution aspect will show the structure of object interchanged as a free flow. The goals of this research are to formulate model of structural system of taro industry development and strategy of taro industry development. The formulation of model uses ISM (Intrepretative Structural Modelling). This model uses some elements are to build a stronginstitution, government support, merchant, the rise of product diversification of taro, the weakness of institution system, the less of government support in taro industry development and the less of training through farmer, and to form an independent farmer group in taro plantation.
POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA Supartono, Wahyu; Mauna, Siti; Guritno, Adi Djoko
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (51.079 KB) | DOI: 10.21107/agrointek.v4i2.1365

Abstract

Kipo is a traditional food from Kotagede Region – Yogyakarta, which is produced from glutinous rice. It was processed through some steps such as weighing, mixing, melting, roasting and packing. This traditional food is not popular like other traditional foods such as gudeg or yangko. Problems concerning this situation were, the information of kipo was not well delivered to the consumers and people who were doing business with kipo were very limited and only in Kotagede.This research was aimed to disclosure the potency of kipo, if it was developed as industrial foods. The aspects of market, technical and financial were conducted and analyzed. These aspects were used for giving considerations, if this product could be developed in the future. The results depicted, that from the market aspect, value kipoconsumer’s attitude index was good (3.8845 from 5). The technical aspect showed, that this industry was quite small scale with processing capacity only 19 kg product per day, used 5 menpower and 60 m2 area.Based on the financial aspect at actual capacity, the results showed Net Present Value was Rp. 70,180,679; Payback Period 1.21 years; Profitability Index 5.51;Internal Rate of Return 98.5% and Break Even Point was Rp. 505,414 or 212,693 kipo. This industry was very sensitive to the increase of interest level, total cost and decrease of price product. Some challenged aspects of kipo were, it was produced from naural sources such as glutinous rice, coconut, brown sugar and also natural food colouring agent. The traditional process was still kept and the people could enjoy how it was produced. This is the challenge to develop the traditional food as part of culinary or historical tour.
MODEL P BACK ORDER DAN ALGORITMA PERMASALAHAN INVENTORI DENGAN MEMPERTIMBANGKAN ONGKOS TRANSPORTASI (FIXED AND VARIABLE COST) – PERMINTAAN PROBABILISTIK Burhan, Burhan
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (155.134 KB) | DOI: 10.21107/agrointek.v4i2.1370

Abstract

P Model of inventory for solving problem of controlling inventory is taking into account a probabilistic consumer’s demand. Transportation cost is included in calculating of total inventory cost. The solution of this model is done by Hadley – Within method. Thedecision variables of this research are: time period of ordering, the maximum inventory in hand, and the safety stock. A numerical example is provided to illustrate model mechanism in determining these decision variables. According to the numerical example, it can be concluded that there is saving of inventory total cost, by comparing the result to the existing model.
PENGARUH PERLAKUAN PENDAHULUAN PADA PEMBUATAN TEPUNG GANYONG (CANNA EDULIS) TERHADAP SIFAT FISIK DAN AMILOGRAFI TEPUNG YANG DIHASILKAN Slamet, Agus
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (34.765 KB) | DOI: 10.21107/agrointek.v4i2.1361

Abstract

Ganyong flour is product derived from ganyong crop (Canna edulis). However, its appearance looks a bit dull. With pretreatments blanching, submerging in salt water or bisulphide, it is expected that processing would yield (a) brighter flour. Wider use of ganyong flour other than conventional ones has not been attempted because of lack of information on its amilographical property. A research on this is therefore needed. Pretreatments vary from none serving as a check to blanching, submerging in salt water or bislphide. Ganyong flour produced from all processing was analyzed for its color, water absorbing capacity, and amilographical properties which include gelatination temperature, gelatination time, and peak viscosity at 50oC. Experimental yield showed that with treatments, ganyong flour produced is brighter than control. Water absorbing capacity of flour from processing with blanching pretreatment is 509,28% of dry weight. The amilographical properties are as follows : gelatination temperature and time are 76,05 oC and 32,82 minutes respectively, viscosity at peak and at 50 oC are 580and 370 Brabender Unit (BU).
ANALISIS KUALITATIF DAN KUANTITATIF FORMALDEHID PADA IKAN ASIN DI MADURA Hastuti, Sri
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (52.065 KB) | DOI: 10.21107/agrointek.v4i2.1366

Abstract

The objective of the study is to know the content of formaldehid of salted fish which taken from tradisional market in Bangkalan and Sampang. The experiment conducted at the Laboratory of Agroindustry Technology, Faculty of Agriculture, Trunojoyo University Madura on June 2010. This research uses reagent chromotophic acid (C10H6Na2O8S2.2H2O). The test is positive indicated by the red through the purple color. The process continued by spectrophotometer. The result of the research shows that all samples from Kamal, Socah, Bangkalan and Sampang markets contain formaldehid i.e: 29,10 mg/kg, 30,65 mg/kg, 49,26mg/kg, 44,14 mg/kg respectively.
ANALISIS PROSPEKTIF STRATEGI PENGEMBANGAN DAYA SAING PERUSAHAAN DAERAH PERKEBUNAN Wibowo, Yuli
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (93.57 KB) | DOI: 10.21107/agrointek.v4i2.1362

Abstract

This paper describes application the prospective analysis to formulate the development strategy of competitiveness on the agricultural corporation owned by local government (ACLG). This strategy is developed based on possible scenarios in the future considering key factors of competitiveness and key performance as an entry points of competitiveness. Based on prospective analysis result, the selected scenario for developing ACLG is the optimistic scenario to be a professional corporation. This scenario will take place if all key factors of competitiveness including government policy, human resources ability, financial capital,operational and productive management ability, and financial management ability, develop positively. Meanwhile, operational recommendation of the selected scenario is the local government need decide a conducive policy to develop ACLG becomes a professional corporation. Additionally, the local government need operationally monitor and evaluate the key performance of ACLG that can improve its competitiveness.

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