707 results

Kajian jenis dan konsentrasi buah terhadap karakteristik fisikokimia dan organoleptik sirup frutty telang

Tri Rahayuningsih; Marina Revitriani; Mujianto mujianto

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Pure telang syrup has a mild taste and is enhanced with fruit flavours, creating frutty telang syrup. Fruits like pineapple, strawberry, and mango, which grow easily in Indonesia, are used. This study aims to improve the taste of telang syrup by varying fruit types and concentrations. This approach…

Strategi perbaikan makanan khas betawi gabus pucung melalui pendekatan importance performance analysis dan causal loop diagram

Ervina Mela; Yasmina Syafiya; Retno Setyawati

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Some regional specialties are at risk of being abandoned by the community. One of them is gabus pucung, a traditional Betawi dish, which requires efforts to maintain its existence. The aim of this research is to identify the attributes that need improvement in gabus pucung based on consumer…

Pengaruh lama reaksi terhadap karakteristik pati modifikasi kimpul (Xanthosoma sagittifolium) secara asetilasi menggunakan asam asetat

Sarlina Palimbong; Karina Bianca Lewerissa; Eirene Putri Cahyani Laia

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Kimpul (Xanthosoma sagittifolium) tubers containing a lot of starch can be processed into modified starch with better characteristics. Reaction time is one factor determining the characteristics of acetylated modified starch. The purpose of this study was to assess the effect of reaction time on…

The effect of information exchange on food loss in the milk supply chain in Banyumas, Indonesia

Mohammad Zidni Assifakhan Khoeri; Fauzan Romadlon; Halim Qista Karima

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Dairy farming in Indonesia is now experiencing significant development. In the milk supply chain, the increase in the use of milk as a raw material makes the milk processing industry increase its supply by 10% annually. However, milk production in Indonesia can only meet around 22% of the total. It…

Penerapan sistem hazard analysis and critical control point (HACCP) pada sistem produksi gula tebu di Kabupaten Bombana

Dhian Herdhiansyah; Audhiyah Hayu Untari Punara Hayu Untari Punara; Sukmawati Abdullah et al.

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

The scarcity of data and oversight concerning the implementation of food safety systems presents significant challenges in ensuring the quality and safety of cane sugar products in Indonesia, particularly within Bombana Regency. The Hazard Analysis Critical Control Point (HACCP) system, a…

Teknologi konversi biomassa kelapa sawit (palm kernel meal) menjadi bioetanol secara enzimatis: tinjauan literatur

Serarifi Elagin Harahap; Erliza Hambali; Erliza Noor et al.

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

The palm oil industry is a major agricultural sector in Indonesia. This sector produces a significant amount of biomass, including palm kernel meal (PKM), which has tremendous potential as a sustainable feedstock for second-generation bioethanol production. This review aims to explore the enzymatic…

Kualitas selai lembaran ekstrak ubi jalar ungu dengan penambahan pasta ekstrak kulit nanas madu

Gisela Cita Tarudea; Yuliana Reni Swasti; Franciscus Sinung Pranata

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Fruit leather is a semi-moist food product that has a distinctive fruit flavour and a compact texture, which is not easily broken, and can be rolled up. Using purple sweet potatoes, rich in dietary fibre, can help increase the fibre content in fruit leather products. Pineapple is a commonly found…

Pengendalian kualitas pakcoy pada PT. Sayuran Pagi dengan menggunakan metode six sigma

Bagas Elang Samudra; Ina Siti Hasanah

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Vegetables are agricultural products that are perishable (easily damaged), so they are susceptible to a decrease in product quality. One of the efforts to improve the quality of vegetable products is to control the quality of these products. The purpose of this study was to determine the disabled…

Analisis persepsi dan perubahan keputusan pembelian konsumen terhadap gula campuran

Mustaufik Mustaufik; Suliyanto Suliyanto; Refius Pradipta Setyanto et al.

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Blended sugar/refined brown sugar/cooking sugar is a mixture of coconut and refined crystal sugar (GKR). The lower selling price of mixed sugar than coconut sugar can reduce consumer buying interest in coconut sugar, thereby reducing the welfare of coconut sugar artisans. Therefore, this study…

Optimasi formula serbuk kopi hijau dengan mixture design

Andi Eko Wiyono; Yuli Wibowo; Vinka Oktavia Pramesti

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Green coffee is coffee that does not go through a roasting process and has the main bioactive component as an antioxidant. Green coffee's liquid extract is generally used as a raw material or additional ingredient in food and non-food products. However, extracts in liquid form are easily damaged…

Optimasi formula plasticizer gliserol dan filler carboxymethyl cellulose terhadap kekuatan mekanik pada biodegradable film packaging berbasis pati singkong

Siti Munfarida; Amalia Nur Kumalaningrum; Nita Ariestiana Putri et al.

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

The use of conventional plastics, which are difficult to degrade, has caused serious environmental problems, necessitating alternatives in the form of biodegradable plastics (bioplastics). Biofilms are anticipated to address social issues in line with the 12th SDG goal, namely the management and…

Pengembangan healthy snack bar kombinasi koro benguk (Mucuna pruriens l.) dan ubi jalar ungu (Ipomoea batatas l.) berdasarkan penerimaan konsumen

Cici Wahyuni; Affan Fajar Falah; Arita Dewi Nugrahini

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Market demand shows increasing consumer behavior toward healthy snack products, which are lower in sugar, salt, fat, and contain other nutrients. However, snack bars on the market contain high levels of sugar and fat. This research aims to develop a healthy snack bar formula based on koro benguk…

Penentuan kondisi optimal operasi deodorisasi bertahap untuk memaksimalkan retensi karoten dalam produksi minyak sawit merah (RPO)

Jefri Pandu Hidayat; Siti Munfarida; Rizka Lestari et al.

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Red palm oil (RPO) is an intermediate superfood derived from palm oil, with the potential to reduce stunting and supply sustainable phytonutrients aligned with SDGs 4 in Ibu Kota Nusantara (IKN), East Kalimantan. RPO contains significantly higher carotene levels than commercial oils which is…

Front Matter, Vol 20 No 1 2026

Editorial Agrointek

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Ekstraksi elemen kemasan basreng ikan menggunakan metode rough set berbasis Kansei Engineering

Novi Purnama Sari; Annisa Putri Febriyani; Wiwi Prastiwinarti

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

This study employs the Rough Set method based on Kansei Engineering to analyze the packaging design elements of fish fried meatballs. The purpose of this study is to identify design elements that align with consumer preferences. The method involved collecting consumer preference data through Kansei…

Pengujian produk minuman herbal berbasis teh (Camellia sinensis L. Kuntze.), bunga telang (Clitoria ternatea L.) dan daun mengkudu (Morinda citrifolia L.): toksisitas , sifat antidiabetik dan penerimaan konsumen

Tarsisius Dwi Wibawa Budianta; Paini Sri Widyawati; Sentot Joko Raharjo

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

The production of herbal drinks by combining three ingredients, namely tea leaves, butterfly pea flowers, and noni leaves, is intended to obtain herbal drinks that have health benefits and can be accepted by consumers. The reason for using the three ingredients is because tea leaves have high…

Karakteristik mi pati sagu dengan penambahan hidrokoloid dari kolang-kaling dan porang

Erika Meiliana Sari; Feri Kusnandar; Tjahja Muhandri

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Sago noodles are made from sago starch. Low cooking loss and high elongation are the characteristics of sago noodles that are preferred. These qualities can be enhanced by adding hydrocolloids like sugar palm fruit or konjac flour, which are rich in galactomannan and glucomannan. This study…

Penentuan alternatif pendukung keberhasilan peningkatan produksi dan daya saing kakao menggunakan analytical hierarchy process (AHP)

Devi Maulida Rahmah; Kania Fitrah Maulida; Januardi Januardi

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Amidst the increasing consumption of cocoa and its derivative products, Indonesia has become the 7th largest cocoa producer in the world. Most of the cocoa produced by Indonesia is exported abroad, with the main export destinations being Malaysia, Vietnam, the United States, India, China, the…

Karakteristik biodegradable film komposit berbahan pati termodifikasi-kitosan-glukomanan dengan penambahan plasticizer gliserol dan sorbitol

Syahla Salsabila; Pepita Haryanti; Condro Wibowo

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

The starch-based film is known to exhibit poor mechanical properties. Combining multiple materials as composite could be an alternative solution to the problem. The suitability of ratios between modified cassava starch, chitosan, and glucomannan as composite film with addition of sorbitol or…

Affective design for evaluation instruments of agro-industrial training performance

Zahra Yuniarti; Didik Purwadi; Mirwan Ushada

Agrointek, Vol. 20 No. 1 · 2026 · Indonesian · DOAJ

Affective design incorporates emotional and subjective aspects into product design to enhance user satisfaction. To design a performance evaluation instrument that aligns with user needs, Kansei engineering offers a method for translating subjective user preferences into tangible design element…