Agrointek最新文献_第2页

Perkembangan penelitian aplikasi rumput laut sebagai bahan pangan di Indonesia: tinjauan literatur 印尼海草食品研究的发展:文献综述

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.16484

Amin Pamungkas, Bakti Berlyanto Sedayu, Arif Rahman Hakim, Putri Wullandari, Ahmat Fauzi, Toni Dwi Novianto

{"title":"Perkembangan penelitian aplikasi rumput laut sebagai bahan pangan di Indonesia: tinjauan literatur","authors":"Amin Pamungkas, Bakti Berlyanto Sedayu, Arif Rahman Hakim, Putri Wullandari, Ahmat Fauzi, Toni Dwi Novianto","doi":"10.21107/agrointek.v17i3.16484","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.16484","url":null,"abstract":"Seaweed contains high dietary fiber and low fat, which is beneficial for health. The content of omega-3 and its antioxidants supports public awareness of a healthy lifestyle. This review paper aims to investigate the research progress of seaweed as food in Indonesia. The research progress in this study focus on seaweed addition to food and its effect on the chemical and organoleptic characteristics. Seaweed research as food has been developed. As one of the seaweed producers, Indonesia needs to increase seaweed use to increase seaweed value and provide sustainable, nutritious food. Food that can combine with seaweed is dodol, jelly candy, fish sticks, pempek, tempeh, and fish balls. The addition of seaweed to food increases protein, water, iodine, and fiber. Seaweed fiber content can decrease cholesterol levels and help regulate blood glucose levels which can prevent cardiovascular disease. Aroma and flavor are sensory properties strongly affected by seaweed in food. The seaweed addition has to consider the sensory properties that determine consumer acceptance. The suitable composition of seaweed addition to food can improve nutrition and consumer acceptance","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135755969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Resistensi antibiotik pada rantai pasok pangan: tren, mekanisme resistensi, dan langkah pencegahan 食品供应链中的抗生素耐药性:趋势、耐药性机制和预防措施

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.14771

Muhammad Alfid Kurnianto, Fathma Syahbanu

{"title":"Resistensi antibiotik pada rantai pasok pangan: tren, mekanisme resistensi, dan langkah pencegahan","authors":"Muhammad Alfid Kurnianto, Fathma Syahbanu","doi":"10.21107/agrointek.v17i3.14771","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.14771","url":null,"abstract":"The emergence and spread of antibiotic-resistant bacteria along the food chain is a serious global health problem. The food chain provides various important transmission mediums in developing antibiotic resistance traits through direct or indirect contact. This review focuses on the phenomena and mechanisms of formation, the relationship with the food chain, the effects of food processing, and the impact and prevention of antibiotic resistance. This study shows that food plants and animal livestock are the main reservoirs of antibiotic-resistant bacteria. Antibiotic-resistant bacteria in food are generally commensal, foodborne (pathogenic and non-pathogenic), or emerging bacteria. Some examples of food-related pathogenic bacteria known globally are the Enterobacteriaceae group, such as Salmonella spp., E. coli, Shigella spp., K. pneumonia, and Enterobacter spp. Each bacterium has a different prevalence and pathogenicity level depending on the country's geographical location, resources, and status. In general, developing countries have a greater risk of spreading resistance than developed countries because of the high use of antibiotics in various fields of activity. Antibiotic-resistant bacteria develop resistance through transmission after consumption or during food processing. Food processing triggers genetic and physiological adjustments of bacteria that cause adaptation and cross-protection mechanisms that result in bacterial cells that are more resistant or tolerant to stress. In addition, bacterial cells damaged by the processing process can also spread resistant genes to the environment, triggering gene transfer through horizontal gene transfer. In preventing the spread of bacterial resistance, which has prepared preventive measures through a global action plan must be followed by developed and developing countries that include the human, animal, and environmental sectors.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus) 活性木炭通过吸收草甘膦酸钙和草甘膦淀粉水平的活性炭的影响

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.15976

Malse Anggia, Ariyetti Ariyetti

{"title":"Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus)","authors":"Malse Anggia, Ariyetti Ariyetti","doi":"10.21107/agrointek.v17i3.15976","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.15976","url":null,"abstract":"Porang is one of the plants having high glucomannan content. Porang which glucomannan will experience problems if the porang are processed into food ingredients with the presence of oxalate compounds in the porang. This study aims to determine the effect of adding activated carbon in steamed porang tubers to decrease calcium oxalate and determine the most appropriate concentration that should be added to porang tubers to produce porang tuber flour with optimum glucomannan content. The method used was a completely randomized design (CRD) with 5 treatments (addition of activated carbon 0 %, 2 %, 4 %, 6 %, and 8 %) and 3 replications. The results showed that the yield, water content, and glucomannan content of the resulting porang flour had no significant effect. In contrast, calcium oxalate levels significantly affected the addition of activated carbon. Optimum porang flour was found in addition 6 % activated carbon with 14,79 % yield, 0,16 % calcium oxalate, and 39,01 % glucomannan content. The moisture content of porang tuber flour is 8.84 % - 10.66 % already meets SNI Standard 7939:2013 .","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Life cycle assessment produksi crude palm oil (CPO) (studi kasus: PT X Provinsi Bengkulu) 毛棕榈油（CPO）的生命周期评估（研究机构：PT X Provinsi Bengkulu）

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.17131

Reko Rinaldo, Suprihatin Suprihatin, Mohamad Yani

{"title":"Life cycle assessment produksi crude palm oil (CPO) (studi kasus: PT X Provinsi Bengkulu)","authors":"Reko Rinaldo, Suprihatin Suprihatin, Mohamad Yani","doi":"10.21107/agrointek.v17i3.17131","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.17131","url":null,"abstract":"The development of oil palm plantations in Bengkulu Province has increased rapidly yearly. An increase also occurred in the CPO production sector. In 2021 the Bengkulu Province's CPO production rose to 30,052 tons of CPO from the total production in 2020 of 1,063,404 tons of CPO. PT X is a CPO production industry with a 30 tons/hour production capacity of FFB located in Bengkulu Province. PT X’s activities, from oil palm cultivation, fertilization and garden maintenance, industrial processing, waste treatment, and others, impact the environment and increase emissions. This research aims to evaluate the potential environmental impact of 1 tonne of CPO production. The method used is a life cycle assessment (LCA) with three impact categories: greenhouse gas (GHG) emission, acidification, and eutrophication. The boundary of the LCA study is cradle-to-gate, which includes the oil palm plantation subsystem and the industrial CPO production process subsystem. Based on the LCA results, the environmental impact of GHG, acidification, and eutrophication of 1 tonne of CPO production is 559.9 kg-CO2eq/tonne-CPO; 2.04 kg-SO2eq/tonne-CPO, and 0,96 kg-PO43-eq/tonne-CPO. GHG emission is the most significant impact resulting from the CPO production life cycle. Alternative recommendations for improvement to reduce the impact of replacing NPK fertilizer 12:12:17 with organic fertilizer EFB and using electricity from POME biogas (methane capture).","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The influence of material handling and operational performance on food loss occurrence in the milk supply chain 物料处理和操作绩效对牛奶供应链中食物损失发生的影响

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.15991

Dimas Auladi Yusuf, Fauzan Romadlon, Famila Dwi Winati

{"title":"The influence of material handling and operational performance on food loss occurrence in the milk supply chain","authors":"Dimas Auladi Yusuf, Fauzan Romadlon, Famila Dwi Winati","doi":"10.21107/agrointek.v17i3.15991","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.15991","url":null,"abstract":"Food loss occurs during production, handling, and post-harvest processing. Food loss also occurs because the product is under quality and shelf-life over. In addition, the performance and knowledge of farmers also need to be improved to minimize food loss. Food loss in the milk supply chain occurs due to spills, damage, and product contamination caused by operator negligence and poor handling procedures due to the lack of material handling and operational performance. This study aims to determine the effect of material handling and operational performance on food loss in the milk supply chain. The method used is a quantitative method with a statistical test Chi-Square. The results show that most material handling cases involve manual milking and milk storage. Another cause of food loss is the high production of bacteria, which impacts milk quality. In operational performance, the primary reason is communication among farmers regarding the cleanliness and handling of cattle during production. New farmers with low experience are expected to attend training to increase production capacity and avoid bacterial contamination. Upgrading Milking equipment is also essential to reduce food loss in the milk supply chain","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimasi konsentrasi senyawa anti pencokelatan pada penyimpanan jamur kancing (Agaricus bisporus) segar 薄荷蘑菇(学名Agaricus bisporus)的抗黑化合物浓度优化

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.14839

Suminar Diyah Nugraheni, Harijono Harijono, Agustin Krisna Wardani

引用次数: 0

Pengaruh jenis pengemulsi terhadap karakteristik fisik, total karotenoid dan sifat organoleptik mayones dari minyak buah merah (Pandanus conoideus Lamk.) degumming 乳化剂对红果油(Pandanus conoideus Lamk)的物理特性、总胡萝卜素和有机物性质的影响

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.13662

Yunita Fransisca, Budi Santoso, Zita Letviany Sarungallo

{"title":"Pengaruh jenis pengemulsi terhadap karakteristik fisik, total karotenoid dan sifat organoleptik mayones dari minyak buah merah (Pandanus conoideus Lamk.) degumming","authors":"Yunita Fransisca, Budi Santoso, Zita Letviany Sarungallo","doi":"10.21107/agrointek.v17i3.13662","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.13662","url":null,"abstract":"Mayonnaise is an emulsion product consisting of oil, water and other ingredients which affect its stability. Improving the stability of mayonnaise can be done by using emulsifiers and stabilizers. This study aims to determine the type and concentration of the right emulsifier to produce a stable red fruit oil mayonnaise and to analyze the physical properties, total carotenoids, and organoleptic properties of the red fruit oil mayonnaise. In this study, degummed red fruit oil was used because the impurity components (gum and phospholipids) had been removed. The experimental design used in this study was a completely randomized design (RAL) with four different treatments of emulsifier, namely Gelatin 3.5% (M1), Gelatin: Lecithin = 3.0%: 0.5% (M2), Gelatin: Gum Arabic = 2.0%: 1.5% (M3), and Gelatin: Gum Arabic: Lecithin = 1.5%: 1.5%: 0.5% (M4) with three replications for each treatment. The results showed that the degummed red fruit oil mayonnaise of the four formulas produced varied in color from red, pink, orange, and dark orange, had a distinctive aroma of mayonnaise and a sour taste of mayonnaise (pH 4.31-5.20), had a thick texture (viscosity 220-297 d.Pas) with a total carotenoid content ranging from 3170.9-3410.1 ppm. The organoleptic properties (level of preference) of the four mayonnaise formulas produced include color having a score of 5.12-5.88 (like moderately), aroma with a score of 4.48-5.28 (neutral - like moderately), the texture of 5.00-5.40 (like moderately - like), taste ranges from 4.72-5.12 (neutral - like moderately), and the overall rating ranges from 5.08-5.64 (like moderately-like). Formula M1 (gelatin) and M3 (a combination of gelatin and gum arabic) can produce stable mayonnaise compared to other formulas.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analisis pertumbuhan dan kemampuan reduksi limbah larva tentara hitam (Hermetia illucens) pada solid decanter, ampas kelapa, ampas sagu, dan limbah sisa makanan 分析黑军幼虫的生长和可再生能力

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.15598

Novianti Adi Rohmanna, Dessy Maulidya Maharani, Zuliyan Agus Nur Muchlis Majid

{"title":"Analisis pertumbuhan dan kemampuan reduksi limbah larva tentara hitam (Hermetia illucens) pada solid decanter, ampas kelapa, ampas sagu, dan limbah sisa makanan","authors":"Novianti Adi Rohmanna, Dessy Maulidya Maharani, Zuliyan Agus Nur Muchlis Majid","doi":"10.21107/agrointek.v17i3.15598","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.15598","url":null,"abstract":"BSF larvae were the agents capable of breaking down large amounts of organic waste. These larvae were known to reduce organic waste effectively and produced larval biomass. The substrate type was one of the factors that could affect the larvae's performance. This study aimed to determine the effect of the type of substrate or organic waste on the growth and waste reduction performance of larvae. Larvae were reared for ten days on several organic wastes, including food waste, solid decanter, coconut pulp, and sago pulp. The growth rate, bioconversion rate, waste reduction index, and feed conversion ratio were analyzed. The larvae with the best reduction performance were then analyzed for protein and fat on days 7 and 10. The results showed that BSF larvae in food waste showed more growth than in other wastes. BSF larvae in food waste showed a high waste reduction performance, while BSF larvae in solid decanter showed poor waste reduction performance. The BSF larval biomass in food waste contained high levels of protein and fat (38.94 % and 42.86 %, respectively).","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The influence of jenang ayas label and packaging on customer purchase decision 产品标签与包装对顾客购买决策的影响

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.15789

Yunita Siti Mardhiyyah, Sekarsari Utami Wijaya, Dyah Satiti, Nur Lailatus Sa'diyah

{"title":"The influence of jenang ayas label and packaging on customer purchase decision","authors":"Yunita Siti Mardhiyyah, Sekarsari Utami Wijaya, Dyah Satiti, Nur Lailatus Sa'diyah","doi":"10.21107/agrointek.v17i3.15789","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.15789","url":null,"abstract":"Jenang ayas is ethnic food from Gresik, East Java, Indonesia. Recently, jenang ayas are still packaged using improvised packaging, and the information conveyed regarding the product is still lacking. Even though the label information on the packaging can attract consumers' attention in making purchases, packaging will not only serve to protect the product but also as a means of promotion to increase the selling value of the product and influence the customer purchase decision. Therefore, this study aimed to examine the influence of the jenang ayas label and packaging that affect the customer purchase decision. A quantitative method with a descriptive approach was adopted following 179 responses to the online questionnaire. The finding revealed that the independent variables (label and packaging of jenang ayas) positively affected the dependent variable (customer purchase decision) both partially and simultaneously. The influence of food labels was greater than the packaging, with a value of 0.200 compared to 0.119. Label information, especially the expiration date, becomes an important factor in the jenang ayas product based on consumer choice. This study result provides useful insight into strategies for producing jenang ayas as Gresik food souvenir products in the Asian business.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Uji mikrobiologi dan uji etanol pada minuman sari buah mengkudu di UD X 在 UD X 对诺丽果汁饮料进行微生物测试和乙醇测试

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.17089

Wahyu Kanti Dwi, Dian Setiya Widodo

{"title":"Uji mikrobiologi dan uji etanol pada minuman sari buah mengkudu di UD X","authors":"Wahyu Kanti Dwi, Dian Setiya Widodo","doi":"10.21107/agrointek.v17i3.17089","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.17089","url":null,"abstract":"The noni juice drink is a processed product of UD X located in Lumajang. Many noni producers are found in Lumajang and are dominated by small entrepreneurs. During the production process of noni juice, the aspects of sanitation, hygiene, and ethanol content were not paid attention to. The aims of this study were: to perform microbiological tests related to the presence of Coliform and Salmonella sp bacteria, and to test the ethanol content of noni juice drinks according to SNI. The research design used a completely randomized design and was analyzed using ANOVA. Microbiological test using the MPN (Most Probable Number) method, and the ethanol test method, namely gas chromatography. The results of the study showed that the microbiological test based on BPOM No. 16 of 2016 showed that the E-Coli, Salmonella and staphylococcus test was worth 0, meaning that there were no microbes and bacteria in the drink. Based on the results of the BNT test (P5 %), showed that the treatments were significantly different. That is, the fermentation time dramatically affects the presence of E-Coli and Salmonella in noni juice drinks. Furthermore, according to PerKa No. 14 of 2016, concerning alcoholic beverages. The ethanol content of noni drink is 0.5% - 5%. However, the results of the BNT test (P5 %) showed no significant effect between fermentation time on the ethanol content produced in noni juice drink","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0