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All Journal Journal of Food and Pharmaceutical Science Jurnal Keteknikan Pertanian CHEMICA Jurnal Teknik Kimia Agrointek agriTECH Jurnal Agroindustri Planta Tropika Jurnal Pengabdian dan Pengembangan Masyarakat Agroindustrial Journal Journal of Agri-Food Science and Technology (JAFoST) Indonesian Journal of Food Technology AGRARIS: Journal of Agribusiness and Rural Development Research
Mohammad Affan Fajar Falah
Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta, Indonesia 55281
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Social Sciences

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Journal : Agroindustrial Journal

 1 
Application of Pulse Treatment to Prolong Shelf Life of Fresh Cut Rose (Rosa hybrida) Shyntia Atica Putri; Dyah Ismoyowati; Mohammad Affan Fajar Fallah
Agroindustrial Journal Vol 2, No 1 (2013)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.034 KB) | DOI: 10.22146/aij.v2i1.24998

Abstract

Fresh cut flower has characteristis such as perishable and short shelf life. Pulse treatment is akind of method that can prolong fresh cut flower’s shelf life. Pulse treatment is a postharvesthandling which is done by soaking the stem of flower into a solution containing nutrients(glucose and sucrose) and germicides. The objectives of this reseacrh were to determine the bestalternatives of pulse treatment and determine shelf life of fresh cut rose flower of eachtreatment. There were 6 alternatives, namely P 1 (5% sucrose+20 mg/l AgNO 3 ), P 2 (150 mg/lAgNO 3 ), P 3 (1,2% sucrose+0,2 mM STS), P 4 (5% sucrose+20 mg/l AgNO 3 +320 mg/l citricacid), P 5 (1,2% sucrose+ 0,2 mM STS+ warm water (40 0 C)), P 6 (5% sucrose+20 mg/lAgNO 3 +320 mg/l citric acid+warm water (40 0 C)). The parameters used for determining shelflife are color of petals (lightness and redness), moisture content, and texture of stem. As results,shelf life of P1 was 8 days, P2 was 6 days, P3 was 4 days, P4 was 6 days, P5 was 5 days, andP6 was 5 days. All of the alternatives gave longer shelf life than control (4 days). The bestalternatives was P1 with 8 days shelf life. Moisture content in that day was 78,313%, texture ofstem was 47,0603 N, lightness was 31,237 and redness was 46,942.
Assessment of Workers’ Body Temperature and Workload in Tomato Production Greenhouse Work Rizky Silalahi; Mirwan Ushada; Mohammad Affan Fajar Fallah; Kotaro Takayama; Noriko Takahashi; Hiroshige Nishina
Agroindustrial Journal Vol 3, No 1 (2014)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.034 KB) | DOI: 10.22146/aij.v3i1.25029

Abstract

Many workers work in the tomato production greenhouse in Japan, exposed to unfavorable environmental conditions during their work, especially in the summer season. In this study, workers’ body temperatures of internal, facial, and head area temperature were measured, so did the workers’ workload. They were related to environmental conditions of solar radiation and air temperature to clarify their relationships. Three workers in semi-commercial tomato production greenhouse were employed for this research. Jobs were classified into upper and lower canopy job, to examine the working condition in the greenhouse. Ear thermometer and thermal camera were used to measure worker’s body temperatures. Workload of the jobs was assessed and determined the level with Heart Rate Reserve (HRR). Workers’ heart rate itselves was measured using finger pulseoxymeter. Significant correlations were found between workers’ body temperature and environmental conditions. Worker’s workload could change on changing environmental conditions. Workload level of tomato production greenhouse job is considered low, as the job relatively does not require heavy physical work.
Development of Biodegradable Straw using Combination of Unused Rice and Rice Bran Herliana Valentia Putri; Mohammad Affan Fajar Fallah
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76725

Abstract

Plastics waste has been recently recognized as one of the most critical environmental issues. The most plastic is not recycleable and it takes 300-500 years to degraded perfectly. Plastics straw also contribute these negative impacts, so develop the biodegradable straw can be one of the solution. Natural ingredients that contain carbohydrates can be used as biodegradable straw materials are unused rice and rice bran, with glycerin from used cooking oil. This study aims to find out the effects of composition of unused rice flour and rice bran flour respectively on parameters. The parameters are the tensile strength, elongation, water uptake, and the biodegradation, then compare to the control. Statistical test were used to check, analysis, and compare between the data. The results show that combination variations in raw material flour had a significantly effect (p<0.05) on tensile strength, elongation, and biodegradation, but had not significantly effect (p≥0.05) on water uptake. Results obtained from the study of biodegradable straws for tensile strength ranges from 0.21-6.19 MPa, elongation range from 0.43-1.71%, water uptake 100%, and degraded 100%. Sample with a combination of 3 g unused rice flour : 0.5 g rice bran flour, has the highest tensile strength and elongation value and degraded within 4 days. However, the sample can not be used as an alternative to plastic straw because it does not have similar characteristics.
Production of Biodegradable Straw from Banana Peel I Putu Karang Adisurya; Mohammad Affan Fajar Falah
Agroindustrial Journal Vol 9, No 1 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i1.77148

Abstract

This study aims to determine the effect of enhancement in stirring temperature (75oC, 80oC, 85oC) and type of plasticizer (glycerol and sorbitol) on the characteristics of biodegradable straw from ambon banana peel waste and to compare them with the characteristics of conventional boba’s straws. Methods used in this study were tensile strength, elongation, biodegradation, and water uptake tests. The result showed enhancement of stirring temperature and type of plasticizer did not significantly affect the characteristics of biodegradable straws from ambon banana peel waste (p > 0.05). Enhancement of stirring temperature will increase the tensile strength and water resistance value, but decreased elongation and biodegradation value because enhancement of stirring temperature will decrease the water content and increase the molecular density. In addition, plasticizer will increase elongation value and level of biodegradation, but decrease tensile strength and water resistance values. Plasticizer has the ability to increase the elasticity of polymers, as well as increase water absorption because it has hydrophilic hydroxyl groups. Biodegradable straw that have been developed has a colour of black, being rigid, with a length of 13 cm and an external diameter of 1.2 cm. The colour and external diameter of biodegradable boba’s straw looks similar with conventional boba’s straw but shorter in length. Therefore, ambon banana peel waste was promising to be used as an alternative material for biodegradable straw in the future.
Development of Cascara Tisane with The Addition of Dried Pineapple (Ananas sativus) and Rosella Flower (Hibiscus sabdariffa) Dinda Wardhany; Mohammad Affan Fajar Falah
Agroindustrial Journal Vol 10, No 1 (2023)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v10i1.84971

Abstract

Coffee cherry skin, a form of coffee production waste that accounts for up to 60% of the total yield, contains natural antioxidants that have the potential to become functional foods. Cascara Tisane is a brewed beverage derived from dried coffee cherry skin. Adding other ingredients to this product can help increase consumer acceptance in Indonesia. In this study, the additional ingredients used were dried pineapple and rosella flowers. To determine the effect of adding these ingredients, it is necessary to identify the drying temperature and chemical and organoleptic characteristics to produce Cascara Tisane products according to the Indonesian National Standard (SNI). The research consisted of two stages, namely (1) the identification of the drying temperature of coffee cherry skin and (2) the formulation of the addition of dried pineapple and rosella. The drying temperatures used were 45 oC, 50 oC, 55 oC, and 60 oC. The sample formulation consists of four levels, namely code 126 (75% coffee cherry skin, 15% dried pineapple, 10% rosella): 216 (65% coffee cherry skin, 20% dried pineapple, 15% rosella); and 616 (55% coffee cherry skin, 25% dried pineapple, 20% rosella). Chemical characteristics analysis was conducted on moisture and ash contents, as well as antioxidant activity. Furthermore, a hedonic test was used to evaluate cascara tisane products' organoleptic characteristics (aroma, taste, color, and aftertaste) with a 5-point hedonic scale. The results showed the optimum drying temperature of coffee cherry skin at 45 oC, with the most preferred formula being formula 616.
Development of Sago Analog Rice with The Addition of Glucomannan Flour Using Value Engineering Method Yanuarga Lalita Dwiutami; Suharno Suharno; Mohammad Affan Fajar Falah
Agroindustrial Journal Vol 10, No 1 (2023)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v10i1.88339

Abstract

Analog rice is an imitation of rice made with non-rice ingredients such as tubers and cereals as an alternative healthy food. However, the existence of analog rice has not been fully known and accepted by the public due to a lack of knowledge. The physical characteristics of analog rice do not resemble paddy rice and still have several attributes that interfere with consumer acceptance. Adding glucomannan to make analog rice is expected to improve product attributes. This study aims to determine the priority of product development attributes and produce analog rice with the best concept through high value. The method used in this product development is value engineering, which has five steps: information, creativity, analysis, development, and recommendation steps. The best concept for analogs is rice made from sago with an additional composition of 0.07 gram glucomannan flour and 7 ml pandan essence oil. Sago analog rice with 0.07 grams of glucomannan and 7 ml pandan essence oil has 83.74% carbohydrate, 3.02% fat, 4.53% protein, 8.15% water content, and 0.55% ash content. 
Integrating Co-Creation and Open Innovation for Sustainable Value Creation: Evidence from Muslim-Friendly Restaurants in Tokyo Fadillah, Ikhbal; Ismoyowati, Dyah; Falah, Mohammad Affan Fajar; Tsujimoto, Masaharu
Agroindustrial Journal Vol 12, No 2 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i2.109683

Abstract

The growing presence of Muslim residents and visitors in Japan has increased the need for food services that align with Muslim-friendly expectations. However, limited empirical research examines how co-creation and open innovation contribute to sustainable business performance in this niche sector. This study explores these dynamics by analysing insights from five Muslim-friendly restaurants in Tokyo and survey responses from 57 Muslim consumers. The findings show that consumer involvement in open innovation activities meaningfully enhances several dimensions of sustainability, including financial performance, environmental responsibility, and social value creation, thereby strengthening trust and loyalty. Despite these positive outcomes, restaurants continue to face operational constraints—particularly certification challenges and the costs associated with providing fully Muslim-friendly offerings. The study suggests refining the DART (Dialogue, Access, Risk–Benefit Assessment, and Transparency) framework to reflect co-creation practices in minority-market food services better. Overall, the results confirm that open innovation significantly drives sustainable business outcomes (β = 0.675, p < 0.05) and provide strategic guidance for Muslim-friendly restaurants seeking to expand their market reach and enhance long-term sustainability.
Co-Authors Agung Putra Pamungkas Amalya Nurul Khairi Anjar Kistia Purwaditya Arita Dewi Nugrahini Atris Suyantohadi Atris Suyantohadi Azalia Riyandini Nursalsabila Kusuma Utama Bambang Purwantana Dani Yudiastono Daryanti, Reishi Ari Diklusari Isnarosi Norsita Dinda Wardhany Dyah Ismoyowati, Dyah Fadillah, Ikhbal Fallah, Annas Miftahul Herliana Valentia Putri Hiroshige Nishina I Putu Karang Adisurya Ika Restu Revulaningtyas Iman Sabarisman Jumeri Jumeri Jumeri Jumeri Khosyani Kotaro Takayama Latifa Dinar Latifa Dinar Latifa Dinar Lilik Sutiarso Makhmudun Ainuri Mangunwikarta, Jumeri Mareli Telaumbanua Mirwan Ushada Nafis Khuriyanti Nafis Khuriyati Noriko Takahashi Prita Nurindahsari Putri Yuliastuti Putri, Refika Melina Ratih Hardiyanti Ririn Nur Alfiani Risma Hanifah Rizky Silalahi Rizky, Widha Mutiara Sari, Anjar Ruspita Saroyo, Pujo Satria Bhirawa Anoraga Shyntia Atica Putri Siburian, Putri Wahyuni Sri Wijanarti Suharno Suharno Tsujimoto, Masaharu Wagiman, Wagiman Wildan Fajar Bachtiar Yanuarga Lalita Dwiutami Yuliani, Wahyu