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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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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. 
Potential Utilization of Sesame Seed Coat as Raw Material for Flour Production Azalia Riyandini Nursalsabila Kusuma Utama; Arita Dewi Nugrahini; Mohammad Affan Fajar Falah
Indonesian Journal of Food Technology Vol 2 No 2 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.2.10023

Abstract

Sesame seed coat is a by-product from hulled sesame seed industry which has high nutritional content but still has low economic value because it is only used in animal feeding. The purpose of this study is to explore the potential of sesame seed coat as a raw material for making flour by looking at the protein content, dietary fiber, food safety, and antioxidant potential so it can be recovered and used as a value added product. Temperature and time in drying can be the factor that determines the final quality. This study was conducted to investigate the best experimental design in combination of drying temperature and time to acquire the best water content, protein content and fiber content on flour. Testing for microbial contamination with total yeast and mold count and testing for chemical contamination of heavy metals such as mercury (Hg), cadmium (Cd), and lead (Pb) were also carried out to ensure food safety. Testing for antioxidant activity and ferulic acid content were also carried out to determine the potential of sesame seed coat flour as an antioxidant-rich food. The results of this study showed that the best temperature and drying time for making sesame seed coat flour was 60oC and 6 hours. In that conditions, the water content, protein content, total dietary fiber content, antioxidant activity, and ferulic acid content were 13,3333%, 7,3537%, 21,6947, 5.871,2381 ppm, and 8,749 mg/kg respectfully for each category. In the microbial test, the results showed that the number of molds and yeast was 8 x 103 colonies/g, while for the chemical contamination test, it was 0.04 mg/kg for mercury, 0.67 mg/kg for cadmium, and undetectable amount for lead.
Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering Ririn Nur Alfiani; Mirwan Ushada; Makhmudun Ainuri; Mohammad Affan Fajar Falah
AGRARIS: Journal of Agribusiness and Rural Development Research Vol. 9 No. 2: July-December 2023
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/agraris.v9i2.78

Abstract

Local factors and global influences shape consumers’ perceptions through social media. In this regard, spice drinks as an agribusiness product have received increasing attention due to the Covid-19 pandemic. Therefore, understanding consumers’ perceptions is crucial for promoting the development of spice drinks. This study aims to (1) extract consumers’ perceptions of spice drinks based on discussions on social media using sentiment analysis and (2) classify the factors influencing their perceptions using factor analysis. The input dataset was obtained through Twitter data to acquire Kansei words. The results disclosed that Twitter could extract Kansei words and validate consumers’ perceptions of spice drinks as an agribusiness product. The sentiment analysis revealed 78% positive and 13% neutral tweets. Subsequently, an online survey was conducted among 495 respondents aged 18 to 41, distributed through various social media platforms from June to August 2022. The respondents were Generation Z and Millennials, with Generation Z referring to individuals born between 1997 and 2012 and Millennials born between 1981 and 1996. Factor analysis identified four principal components influencing consumers’ perceptions toward spice drinks: positive attitudes were associated with the quick, milky, mixed, healthy, quality, energy, fresh, warm, and safe; benefits were affiliated with the words enjoy, rest, life, smile, and story; quality concerned easy, flavour, and spicy; and sensory dealt with sweet, aroma, and bitter.
Prediction of Respiration Measurement Based on Temperature Differences of Fresh Strawberry (Fragaria x Ananassa var. Kelly Bright) in a Tropical Environment Rizky, Widha Mutiara; Pamungkas, Agung Putra; Falah, Mohammad Affan Fajar
PLANTA TROPIKA Vol 12, No 1 (2024)
Publisher : Department of Agrotechnology, Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.v12i1.17855

Abstract

Strawberry is a high-economic-value horticultural product that can be cultivated in tropical areas like Indonesia. Horticultural products retain their metabolism after harvest, such as respiration, which is an indicator of the degradation of products during storage. This study aimed to determine the best equation for predicting the respiration of strawberries cultivated using hydroponics in a greenhouse in Cangkringan, Yogyakarta. The respiration rate during storage was measured using an oxygen meter (DO-5510, Lutron, Taiwan) and a carbon dioxide meter (GH-2018 model, Lutron, Taiwan) in a closed system using an acrylic closed chamber. Five types of Michaelis-Menten equations were chosen as the best type based on R². The Arrhenius equation was used to get the highest value of R2 to predict the effects of temperature on respiration. Statistical analysis was used to determine the impact of treatments on the respiration rate. Based on the Arrhenius equation, the respiration of strawberries on postharvest in tropical environments depended on temperature. The best type for predicting the respiration of strawberries using the Michaelis-Menten mathematical model is competitive with an R2 value of 0.88. Therefore, the appropriate postharvest treatment is essential to add carbon dioxide or reduce oxygen levels. 
Characterization of Freeze-Dried Strawberries (Fragaria x ananassa var. Mencir): Quality on Physical Information Fallah, Annas Miftahul; Putri, Refika Melina; Yuliani, Wahyu; Wagiman, Wagiman; Falah, Mohammad Affan Fajar
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.9468

Abstract

Drying fruits has many advantages for consumers, such as allowing them to be consumed in various processes and products during all seasons. Freeze-dried strawberries (FDS) are an alternative for adding value to fresh strawberries, extending shelf life, and maintaining fresh fruit characteristics. The study contributed to determine the quality physical characteristics of FDS produced using osmotic dehydration (OD) combined with freeze-drying. A combination of FDSs production with three factors and levels, freezing times (4d, 14d, and 21d); OD solution concentrations (40°Brix, 50°Brix, and 60°Brix); cleavage times (initial, pre-OD, and post-OD); immersion times of 120 minutes; and lyophilization times of 24 hours were used to prepare FDS. The quality of physical information of FDSs was the color of the skinned fruit (L*a*b* and change of color (∆E)) and texture. The results of the study showed that the highest degree of L* and a* values were found in the combination of 14d, 50°Brix, post-OD; the lowest b* value was found in the combination of 21d, 40°Brix, initial split; the lowest ∆E value and the highest FDSs skin texture was found in the combination of 4d, 60°Brix, pre-OD. As an innovation, since no official Indonesian National Standard (SNI) is used as a reference for producing FDS, the research contributes to making good FDS products.
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 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 Wagiman, Wagiman Wildan Fajar Bachtiar Yanuarga Lalita Dwiutami Yuliani, Wahyu