Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Hasil Pertanian AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Afriliana, Asmak
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science Materials Science & Nanotechnology Mathematics Physics

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Development of antioxidative edible film from red dragon fruit peel extract with the addition of CMC and soy protein isolate Lindriati, Triana; Yuwanti, Sih; Afriliana, Asmak; Sukoco, Aji; Budianto, Ivan Rivaldy; Azizah, Wafiq; Fadhiyah, Umrotus Shofiyatul
International Journal of Advances in Applied Sciences Vol 14, No 1: March 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i1.pp164-174

Abstract

The red dragon fruit peels (RDFP) have a high content of pectin and total phenolic compounds. This research studied the development of RDFP be an antioxidative edible film. The RDFP was extracted by microwave to obtain high pectin and polyphenol content, and then the red dragon fruit peel extract (RDFPE) was used as a based material. The RDFPE was added with 5% (w/v) of carboxymethyl cellulose (CMC) and 10% (w/v) of soy protein isolate (SPI) to increase their tensile strength. The result showed that RDFPE potential to develop as an antioxidative edible film. There are different effects of CMC and SPI. The addition of CMC had a positive effect on total polyphenol and antioxidant properties but SPI had a negative effect. Against the peroxide number of peanut oils, all RDFPE films can inhibit. The effect of CMC and SPI on physical and mechanical properties were increasing thickness, and tensile strength decreasing transparency, solubility, also elongation. The FTIR showed a difference in macromolecule interaction between RDFPE with CMC and SPI. The interaction between RDFPE with CMC occurred with pectin while SPI interacted both with pectin and polyphenol. Thus, macromolecule interaction affected on physical, mechanical, and antioxidative properties of RDFPE edible films, and revealed that CMC was more suitable to add to RDFPE edible film.
Research Trends on Acrylamide Formation and Mitigation in Coffee Processing over Last Ten Years: A Comprehensive Bibliometric Study Nazir, N; Syukri, Daimon; Anggraini, Tuty; Fadri, Rince Alfia; Afriliana, Asmak; Kusnadi, Joni; Putri, Annisyia Zarina; Hariry, Amelia; Ito, Nobutaka
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.606

Abstract

Acrylamide, a potentially carcinogenic compound, forms during high-temperature food processing and has garnered significant attention in the coffee industry due to its implications for public health and food safety. This study analyzes research trends on acrylamide formation and mitigation in coffee processing over the past decade, utilizing bibliometric methods and VOSviewer software. A dataset of publications from 2014 to 2024 was examined to uncover key research themes, leading contributors, and collaborative networks in the field. The analysis reveals a growing body of research focused on understanding the mechanisms of acrylamide formation, developing mitigation strategies, and balancing quality preservation with regulatory compliance. Emerging trends, such as metabolomic approaches and advanced roasting techniques, highlight a shift towards more targeted and sustainable solutions. Additionally, the findings emphasize notable international collaborations, though further interdisciplinary research is needed to address existing gaps and enhance practical applications. This bibliometric study provides valuable insights into the scientific landscape of acrylamide research in coffee processing, offering a foundation for future studies and innovations aimed at ensuring food safety while maintaining coffee quality.  
Karakteristik Fisik, Kimia, dan Sensori Boba dari Tepung Ubi Jalar Madu (Ipomoea batatas L. var. Madu) dan Tapioka Diniyah, Nurud; Yekti, Anggun Fitria Mustika; Afriliana, Asmak; Giyarto, Giyarto; Subagio, Achmad
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.90745

Abstract

Boba made from tapioca tends to have a slightly rough, firm, and dense texture. Substituting honey sweet potato flour as a source of sweetener, natural coloring, and low starch content can improve the structure and enhance the quality of the boba. This research aims to determine the effect of the ratio of honey sweet potato flour and tapioca on physical, chemical, and sensory quality characteristics, as well as to determine the best treatment for boba with honey sweet potato flour and tapioca. This research used a Completely Randomized Design (CRD) with one treatment factor, namely the ratio of honey sweet potato flour and tapioca (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10 and 100:0) in triplicate. The made pearls were subjected to physical (diameter, bulk density) analysis, texture profile (hardness, gumminess, springiness, and chewiness) analysis, chemical (moisture content, starch content, reducing sugar content) analysis, and sensory (color, taste, aroma, and texture) evaluation. According to obtained results, the ratio of honey sweet potato flour and tapioca was significantly difference to the physical (diameter, bulk density) proprerties, texture profile (hardness, gumminess and chewiness), chemical properties (moisture content, starch content, reducing sugar content), and sensory evaluation (color, taste, aroma and texture) of boba pearl. The ratio of honey sweet potato flour and tapioca, 90:10, is the best treatment with an effectiveness value of 0.73. The characteristics of raw boba pearl as a best treatment respectively 0.92 ± 0.00 cm diameter; 0.40±0.00 g/ml bulk density and 47.45±0.58% water content, while the characteristics of ripe boba were 1.15±0.00 cm of diameter; 0.51±0.00 g/ml bulk density; 62.94±1.32 gf hardness; 103.21±1.62 gf gumminess; 53.97±2.37 gf springiness, 0.46±0.00 gf chewiness; 64.50±1.57 % water content; 11.81 ± 0.04% starch content; 30.47 ± 0.02% reducing sugar;  4.10 ± 0.79 (like) hedonic color; 4.15 ± 0.81 (like) taste; 4.05 ± 0.76 (like) aroma; and 4.05 ± 0.69 (like) texture.
Co-Authors Achmad Subagio Aji Sukoco Azizah, Wafiq Budianto, Ivan Rivaldy Daimon Syukri Fadhiyah, Umrotus Shofiyatul Fadri, Rince Alfia Giyarto Giyarto Hariry, Amelia Ito, Nobutaka Joni Kusnadi Nazir, N Nurud Diniyah Putri, Annisyia Zarina Sih Yuwanti Triana Lindriati Tuty Anggraini Yekti, Anggun Fitria Mustika