Agrointek最新文献

{"title":"SIMULASI PEMBEBANAN GIGI PERONTOK THRESHER BUAH PINANG (Areca catechu) MENGGUNAKAN METODE ELEMEN TAK HINGGA","authors":"Sriyono Sriyono, T DewiSartika, Aries Karyadi, A. Sitorus, Ramayanty Bulan","doi":"10.21107/AGROINTEK.V15I2.9571","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.9571","url":null,"abstract":"The design approach of a machine is a critical factor in deciding its performance. On the one, a really stronger material may be used in these machine components, but the associated costs would be higher due to overdesign (and vice versa). As a result, before beginning the production process, it is essential to study the critical points of machine components thoroughly. It would be the same if we were to design a betel nut thresher unit. The bow tooth is a crucial part of the areca thresher's design. The teeth are the parts that interact directly with the betel nut to release it from the betel nut bunch. Therefore, in this paper conducted a simulation using the finite element method (FEM) to determine the appropriate shape of the thresher tooth threshing machine for betel nuts. Three shapes of teeth that were tested in this simulation are teeth of round (type-A), rectangular (type-B), and hexagonal (type-C) teeth. The type of material that will be used to become tooth decay is ductile iron. The shape and type of this material are chosen based on the materials commonly used in Indonesia. The parameters used in the simulation include strain, stress, and displacement. The results showed that the rectangular (type-B) bow tooth could spread the shedding load better than other bow tooth types for betel nut thresher unit .","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42210661","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}

{"title":"EKSPLORASI PANGAN TRADISIONAL ACEH: KARAKTERISTIK IKAN DEPIK (Rasbora tawarensis) DAN PRODUK OLAHANNYA","authors":"F. Rahmi, Zulida Susanti, Cut Nilda, Murna Muzaifa","doi":"10.21107/AGROINTEK.V15I2.8674","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.8674","url":null,"abstract":"Depik fish (Rasbora tawarensis) is an endemic freshwater fish typical of Lake Laut Tawar in Central Aceh. Gayo people usually buy depik fish in fresh or processed form in the form of dried depik and belacan depik. This research is a laboratory experimental study that aims to analyze the quality of depik fish and its processed products (fresh, dry and fermented depik fish). The parameters analyzed consisted of chemical analysis in the form of proximate analysis (moisture, ash, protein, fat and fiber content) and microbiological analysis by calculating the total plate count (TPC) of total mesophilic bacteria, lactic acid bacteria and fungi. The results showed that there were differences in the chemical and microbiological characteristics of depik fish with their processed products. Fresh depik has the highest water content, while dry depik has the highest fat and protein content. The highest ash content and fiber content were obtained at belacan depik. The highest total of mesophilic bacteria was obtained in fresh depik, while the highest total of lactic acid bacteria was obtained in fermentation depik. Fungal populations were only found in dry depicts and fermentation depik","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43323844","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}

{"title":"KAJIAN CEMARAN MIKROBIOLOGIS CILOK DAN SAUS KACANG DI KOTA SURAKARTA","authors":"Eko Yuliastuti, Nanik Suhartatik, Akhmad Mustofa, Desy Lustiyani, N. Pratiwi","doi":"10.21107/agrointek.v15i2.9068","DOIUrl":"https://doi.org/10.21107/agrointek.v15i2.9068","url":null,"abstract":"Cilok was a traditional food originating from Bandung and comes from the abbreviation of \"Aci dicolok\". As the name implies, a snack made from tapioca flour mixed with condiment and sometime using meat or fish fillet. It was tasty and chewy. Cilok has quietly different from meatball because meatball using wheat flour. Cilok usually consumed using a sauce made from crushed peanuts, sugars, salt, mixed with chili sauce, tomato sauce, or soy sauce which can be modified as you want. Recently, cilok sales in the city of Surakarta have become increasingly popular. In almost every corner we can find cilok sellers. This study aims to determine the level of microbiological contamination found in cilok and peanut sauce in Surakarta. The research method used was simple random sampling method from 5 districts in Surakarta. The number of contaminants was calculated by the direct plate count method. The tests performed were to determine the total plate count (ALT), total Staphylococci, total Salmonella shigella, and total coliforms of the cilok and also for the sauce. As for the cilok sample, the average log value of ALT was 6.57 - 7.97 log CFU / g, total Staphylococci 4.57 - 4.96 log CFU / g, Salmonella shigella was 0.53 - 1.23 log CFU / g, and total coliforms 1.00 - 2.26 log CFU / g. Peanut sauce sample, the average log value of ALT was 7.40 - 8.18 log CFU / g, total staphylococci 5.84 - 6.68 log CFU / g, total Salmonella shigella was 2.24 - 3.23 log CFU / g, and Escherichia coli 2.35 - 5.79 log CFU / g. From the test results of the peanut sauce and peanut sauce samples, it can be concluded that the peanut sauce and peanut sauce sold in Surakarta are still not suitable for consumption. ","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41375625","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}

{"title":"PENGEMBANGAN EDIBLE FILM BERBASIS PATI TALAS TERMODIFIKASI SECARA CROSS - LINKING MENGGUNAKAN SODIUM TRIPOLYPHOSPHATE DENGAN PLASTISIZER GLISEROL","authors":"Ria Ulfiasari, Rini - Umiyati, Umar Hafidz Asy’ari Hasbullah","doi":"10.21107/agrointek.v15i2.10199","DOIUrl":"https://doi.org/10.21107/agrointek.v15i2.10199","url":null,"abstract":"Plastic as food packaging had less beneficial properties besides being harmful to health and not environmentally friendly. The use of taro starch based edible film was expected to solve this problem. The purpose of this study was to study the use of taro modified starch with sodium tripolyphosphate (STPP) as crosslinking agent and glycerol as a plasticizer to physical and mechanical characteristics in making edible films.  Experimental design was carried out using differences in concentration of modified starch 3%, 5%, and 7% and glycerol concentrations of 10%, 30%, and 50%. The results showed that the use of modified taro starch and glycerol in the edible film formulation had a good impact on the properties of the film by decreasing the water vapor transmission rate and increasing the solubility of the film.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42077687","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}

{"title":"KAJIAN MUTU DAN DAYA SIMPAN DENDENG UDANG PUTIH (Penaeus merguensis) SELAMA PENGEMASAN DAN PENYIMPANAN SUHU RUANG","authors":"Yulia Delviani, Susi Lestari, Shanti Dwita Lestari, S. Ridhowati","doi":"10.21107/AGROINTEK.V15I2.9690","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.9690","url":null,"abstract":"The white shrimp (Penaeus merguensis)is abundant in Indonesia which could be made the jerky product to increase its shelflife. This study was aimed to determine the quality and shelflife of vacuum and non- vacuum  packed white shrimp jerky stored at room temperature. And,  the packed of white shrimp jerky was stored at room temperature for 0, 3, 6 and 9 days. The data obtained were analyzed using paired sample t-test. The condition of packaging had affected the quality and storage times for this jerky. The average water content  value was 23,01% (dry basis,db) for all the treatments. For 9 days, the TVB-N (total volatile based- nitrogen) and TPC (total plate count) were 22,41% mgN/100g and 3,27 log CFU/g (vacuum packed), then 26,52 mgN/100g and 6.12 log CFU/g (non-vacuum packed), respectively. During storage,  total yeast and fungi, as well as  aw (activity water), have increased. The vacuum- packaged white shrimp jerky was the best option for storing this product, and it has a shelflife of up to 9.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48961425","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}

{"title":"CELLULOSIC PADS AS MATRIX SACHET ANTIMICROBIAL: A REVIEW","authors":"S. Robbani, F. Fahma, S. Sugiarto","doi":"10.21107/AGROINTEK.V15I2.9366","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.9366","url":null,"abstract":"The advancement of active packaging technology has contributed to the need for customer assurance of the quality and protection of fresh foods and agricultural products. An example of active packaging to maintain food quality and improve product protection is the use of antimicrobial pads. Antimicrobial pads are a type of active packaging that releases active agents into the headspace food packaging in order to prevent, inhibit or destroy the growth of microorganisms.. Antimicrobial pads are very easy to apply to food products by placing them on the bottom of the product or inserting them into the packaging material. This literature study discusses the characterization of cellulose as a major component in the manufacture of pads, techniques for the incorporation of antimicrobial compounds into pads, and suitable applications for the inhibition of microorganisms in food products. Apart from that, this literature study also discusses the advantages and disadvantages of antimicrobial pads as active packs.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45979117","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}

{"title":"PENGARUH PENAMBAHAN YEAST (Candida apicola) PADA SOSIS FERMENTASI DAGING DOMBA TERHADAP KUALITAS FISIK, KIMIA DAN AKSEPTABILITAS","authors":"Andry Pratama, R. Balia, Lilis Suryaningsih","doi":"10.21107/AGROINTEK.V15I2.9791","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.9791","url":null,"abstract":"Lamb is one of the  animals livestock that is less desirable for consumption by some people because it has a distinctive flavour that affected it when were eating, called the smell is \"prengus\". Processing lamb into fermented sausage can remove the”prengus” smell. The addition of Candida apicola yeast to fermented sausages can improve quality and increase shelf life of product. This research aimed to find out the effect of adding Yeast Candida apicola on Physicochemical Properties and acceptability of Fermented Lamb Sausage. This research used experimental method with Completely Random Design with 3 levels of concentration factor 0,5%, 1%, 1,5% and 2%, and each treatment with 5 replication. The research showed addition of 2% yeast Candida apicola was had the best tenderness value 73.44 mm/sec/gram, 54,93% of water content, 9,21% of lipid content, 18,36% of protein content and also produced acceptability the most preferred flavour, taste and total acceptanc e.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42939022","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}

{"title":"PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED","authors":"R. Nofiani, Selvia Ulta, Dewi Safitri, L. Destiarti","doi":"10.21107/AGROINTEK.V15I2.7444","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.7444","url":null,"abstract":"Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification. However, this food is unpopular among several communities in Indonesia, particularly for the juveniles due to limited processing knowledge. Therefore, this study aims to characterize the physicochemical properties of purple water yam flour (PWYTF) and starch (PWYTS) in order to assess consumers' acceptability toward gluten-free cookies. The PWYTF was prepared by drying peeled tubers, which was subsequently grounded. Meanwhile, the PWYTS was prepared by homogenizing the peeled tubers with water, the sediment from supernatant was dried. The chemical properties, such as moisture, ash, fiber, protein, and lipid, were determined using the Indonesian national standard procedures for flour. The physical properties, namely pH, bulk density (BD), water/oil absorption capacity (W/OAC), water/oil binding capacity (W/OBC), swelling power (SP) and solubility (Sol) were evaluated. The PWYTF and the PWYTS were used to make gluten-free cookies, with their physical properties and consumer's acceptability evaluated using semi-trained panelists. Yields of both the PWYTF and the PWYTS were 36.10% and 26.63%, respectively. The chemical compositions of the PWYTF and the PWYTS were significantly different (p0.05) for carbohydrate (80.34 and 80.78 %), crude protein (0.78 and 0.81%), and crude fiber (2.0 and 1.9%) except for the ash content (2.6 and 0.5%), lipid (0.3 and 0.1%), and moisture (13.77 and 15.70%). Furthermore, their physical properties were also significantly different (p0.05) for pH (6.62 and 5.84), BD (0.46 and 0.68 g/mL), WAC (2.07 and 0.46 g/g), WBC (1.07 and 0.49 g/g), SP, and Sol except OAC (1.63 and 1.49 g/g) and OBC (0.63 and 0.49 g/g). The cookies made from the PWYTS were appreciated with the highest hardness and rated from panelists. Therefore, the PWYTS can be used in place of a commercial wheat flour to make cookies..","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"15 1","pages":"486-496"},"PeriodicalIF":0.0,"publicationDate":"2021-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49668806","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}

{"title":"Analisa Tekno Ekonomi Pengembangan Usaha Berbasis Kearifan Lokal Kab. Sumba Barat Daya : Bubur Rowe Luwa Instan","authors":"Nurhaidar Rahman, Nur Kartika Indah Mayasti, Ade Chandra Iwansyah, Ashri Indriati, Yusuf Andriana","doi":"10.21107/AGROINTEK.V15I2.9367","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.9367","url":null,"abstract":"Rowe Luwa porridge is a local wisdom product from Southwest Sumba Regency (SBD), made from rice and the green colour of pounded sweet potato leaves. The instant Rowe Luwa porridge innovation enriched with sea fish meat and Moringa leaves is expected to provide added value to the product. Rowe Luwa instant porridge will extend shelf life and become a superior product of SBD. In starting a business development, technical and economic analysis is needed to determine whether the business is feasible or not to run. The selling price of 1 pack of 80 grams with a sales profit of 19.22% of Rp. 14,000, -. The results of the financial analysis of Rowe luwa instant porridge business obtained a Break-Even Point (BEP) unit per month of 588 packs, Net present value (NPV) of Rp. 110,173,149, Net B / C of 1.15, IRR of 44% and a payback period of 33 months. Based on the results of the calculation of financial analysis, it can be concluded that Instant Rowe luwa porridge's business is feasible to develop.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46431880","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}

{"title":"PENGARUH RASIO PELARUT DAN WAKTU PENGENDAPAN PADA ISOLASI INULIN UBI JALAR (Ipomoea batatas)","authors":"B. Yudhistira, Siswanti Siswanti, W. DeaAnindita","doi":"10.21107/agrointek.v14i2.6232","DOIUrl":"https://doi.org/10.21107/agrointek.v14i2.6232","url":null,"abstract":"Inulin is one of many functional food components that becomes a trend nowadays. Inulin can be found in the stems and roots/tubers of plants. Yellow sweet potato (Ipomea batatas L.) is a widespread species of sweet potato with abundant availabilty in Indonesia, where it is exploited only as a source of carbohydrate. From the previous study, it was stated that sweet potato can be used as an alternative resource of inulin besides dahlia and Dioscorea spp. tubers. This study aimed at extracting and isolating inulin from aqueous extract of yellow sweet potato with 3 different ratio (1:1, 1:2, 1:3) and 3 different time (6, 12, 18 hours) to determine its effect on the yield of inulin. After preparation of extracts, crude inulin was precipitated in 96% ethanol. The free reducing sugar from sweet potato flour was tested using Dinitrosalisylic Acid Method (DNS). After precipitation, inulin powder was obtained by an overnight drying process using oven at 60oC and characterized by color, solubility, water absorption, moisture content and ash content. Its inulin structure was analyzed and confirmed by Fourier Transformed Infrared (FT-IR) spectroscopy. The results showed that different ethanol ratio and precipitating time has effect on the yield of inulin. The highest yield of inulin were 8.80% obtained from solvent ratio 1:3 with 18 hours of precipitating time. It can be concluded that yield of inulin were affected by solvent ratio, precipitating time and degree of polymerization (DP). Higher solvent ratio and precipitating time could obtain higher yield of inulin.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41728621","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}