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All Journal UNEJ e-Proceeding Journal of Applied Agricultural Science and Technology International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Asmak Afriliana
Department Of Agricultural Product Technology, University Of Jember
Agriculture, Biological Sciences & Forestry Education Engineering Environmental Science

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DEVELOPMENT OF NEW PRODUCT “COCOA SPIRULINA AS FUNCTIONAL FOOD” Asmak Afriliana; Achmad Subagio; Aminah Abdullah
UNEJ e-Proceeding 2016: Proceeding The 1st International Basic Science Conference
Publisher : UPT Penerbitan Universitas Jember

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Abstract

Cocoa spirulina is a beverage made by the blending of between cocoa, spirulina powder, and cream of coconut. The aim of the study was to determine the Cocoa Spirulina chemical characteristics, nutrient content (vitamin B complex), and functional properties (antioxidants and polyphenols) that can be used as a reference in its application to the food industry. Cocoa Spirulina formulation used is the ratio of spirulina and cocoa powder in a row; it is put 2: 10; 1.5: 10; and 2: 10. The Data of the water content are 5.8 - 6:07%. The Ash content are 4:18 to 4:51%. The Protein content of Cocoa Spirulina is smaller when compared to unfermented spirulina powder, 0.66-2.28%. The fat content are 8.94 - 11.66%. While the antioxidant power are 1:19 - 1,223 mmol / g, total phenolic content (TPC) are 12.81 - 13:32%. Phenolic and flavonoid compound are 8.47-28.47%, chlorogenic acid (11.86-18.53%), and syringic acid (5.45 to 6.49%) and epicatechin (1.67-2.98%). This product is presented using cold water and the best formulation is the second formulation. This is because the second formulation, nutritional and functional properties contained therein is completing (all detected), as well as in terms of taste is also still acceptable.
Land Suitability Evaluation of Coffee in Tokunoshima Island, Japan Endar Hidayat; Asmak Afriliana; Gusmini Gusmini; Hiroyuki Harada
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 2 (2020): August 2020
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i2.169

Abstract

Japan is the 3rd largest importer and consumer of coffee in the world. Considering have many demands of coffee, Japan is looking alternatives for improving to growing and the productivity of coffee. The research was aimed to assessment land suitability class for (arabica and robusta) coffee and land suitability evaluation of coffee. 3 soil samplings were collected from the study area. Matching method is used to evaluate the land suitability with parameter: temperature, elevation, rainfall, slope, pH, and nitrogen. The results showed that climate and physical condition of land area very suitable to grow robusta crops, and its level appropriateness is S1 (highly suitable). However, typhoon is problem in every year for growing coffee crops, but it can be handling by planting protecting crops.
Evaluate of Coffee Husk Compost Endar Hidayat; Asmak Afriliana; Gusmini Gusmini; Masuda Taizo; Hiroyuki Harada
International Journal on Food, Agriculture and Natural Resources Vol 1, No 1 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i1.8

Abstract

Purpose In this study, to evaluate the physico-chemical properties of coffee husk compost. Methods The compost process in aerobic condition for 84 days. Physico-chemical parameters were analyzed. In addition, the seed germination, leaf width, stem length and fresh weigh yield of compost were investigated on matured compost using Brassica rapa. Results The obtained results indicate that the pH value 7.72 and EC value 12.54 ms/cm. The total carbon value 37.41%. The total nitrogen value 2.05%. The C/N ratio value 18.2. The seed germination indicate that compost was matured with range 80-100%. On compost yields the optimum doses of the Brassica rapa 3% with leaf width 1.3 cm, stem length 5.1 cm and fresh weight 2.18 gram. Conclusion Generally, the final compost can be served as organic matter for improving soil and plant.
Co-Authors . Gusmini Achmad Subagio Aminah Abdullah Endar Hidayat Hiroyuki Harada Masuda Taizo