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Physicochemical Properties and Sensory Acceptability of Fermented Roasted Robusta Coffee (Coffea canephora L.) Beans Chan, Hao Yuan; Rukayadi, Yaya; Azman, Ezzat Mohamad; Ashari, Rozzamri; Lim, Sarina Abdul Halim
Journal of Engineering and Technological Sciences Vol. 56 No. 3 (2024)
Publisher : Directorate for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2024.56.3.7

Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea canephora L.) coffee beans after undergoing different spontaneous wet fermentation (SWF) periods i.e., 0 days as control, 3 days, and 5 days. The hardness decreased significantly (p < 0.05) by 80 to 90% in roasted fermented roasted Robusta coffee (FRRC) beans. The carbohydrate content was significantly higher (p < 0.05) at 9.4%, but protein and crude fibers were significantly (p < 0.05) lower at 31% and 9.7%, respectively. While the FRRC brew displayed deeper lightness (L*31.983), the FRRC powder displayed lighter lightness (L*49.553). The total soluble solid (TSS) was around 21% higher in FRRC and the water solubility index (WSI) had equivalent outcomes at about 8% higher in FRRC. Rheological analysis showed that the coffee fluid exhibited a shear-thickening property with fluid elastic components greater than viscosity. FRRC beans received higher ratings (score > 6) than non-FRRC beans (score between 5 and 6) in the consumer sensory evaluations.

SUSTAINABLE BALLAST WATER MANAGEMENT: MITIGATING ECOLOGICAL IMPACTS AND SUPPORTING MARINE AND COASTAL BIODIVERSITY Gabrina Tonyes, Silvia; Ramona, Yan; Rukayadi, Yaya; Ciawi, Yenni
BIOTROPIA Vol. 33 No. 1 (2026): BIOTROPIA Vol. 33 No. 1 January 2026
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2026.33.1.2504

ARTICLE HIGLIGHTS• Reviews global ballast water management for ecological sustainability• Integrates technological, policy, and social perspectives• Links ballast water control to Sustainable Development Goals (SDGs)• Identifies hybrid treatment systems as most effective and eco-safe• Proposes strategies for harmonized global compliance and cooperationABSTRACTBallast water is crucial for the stability and safety of ships but poses significant environmental, economic, and public health risks due to the introduction of invasive species, pathogens, and pollutants into marine ecosystems. This review explores the ecological impacts of ballast water discharge, including biodiversity loss, ecosystem disruption, and public health threats from pathogens and harmful algal blooms. Economic consequences, such as damage to fisheries, aquaculture, and coastal infrastructure, are discussed, along with the social impacts on communities reliant on marine resources. Existing regulatory frameworks, such as the International Maritime Organization's Ballast Water Management Convention, and national policies aim to mitigate these challenges but face implementation and enforcement hurdles. Advancements in treatment technologies are reviewed, including mechanical, chemical, physical, and emerging methods like advanced oxidation processes, electrochlorination, and nanotechnology. Integrated treatment systems are highlighted for their potential to address the limitations of single-method approaches. Case studies illustrate successful implementations, while challenges in cost, scalability, and compliance are identified. The review emphasizes the alignment of ballast water management practices with sustainable development goals, advocating for innovation, international collaboration, and capacity building to enhance effectiveness. Future directions include the optimization of treatment technologies, harmonization of regulations, and incentivization of compliance to achieve global environmental and economic resilience. This review underscores the urgency of advancing sustainable ballast water management to protect marine ecosystems, support coastal economies, and promote public health worldwide.

Combination of Chitosan from Black Soldier Fly Exuviae and Palm Oil Stearin as Coating on Chicken Eggs Muheri Indra Aja Nasution; Yaya Rukayadi
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25287

Consumption chicken eggs have perishable properties, the quality of eggs will decline faster and the shelf life of eggs is very short at room temperature compared to cold temperatures. The purpose of this study is to test and evaluate the use of chitosan derived from black soldier fly exuviae and palm oil stearin as a coating on the quality of consumption chicken eggs at room temperature storage. Study design was a Completely Randomized Design (CRD) 4 x 5 factorial pattern with three replications. Each replicate consisted of 6 fresh chicken eggs, resulting in 360 eggs. Factor I was formula dosage (CS0 = Without Coating; CS1 = Virgin Coconut Oil; CS2 = 1.5% Chitosan + 1% Stearin; CS3 = 3% Chitosan + 1% Stearin) and Factor II was storage duration (ST0 = 0 Days; ST14 = 14 Days; ST28 = 28 Days; ST42 = 42 Days; ST56 = 56 Days). The results of the study indicate that the formula dose and storage time had a very significant effect (P<0.01) on the Haugh unit, albumen index, and yolk index of consumption chicken eggs. There was an interaction between the formula dose and storage time (P<0.01) on the Haugh unit, albumen index, and yolk index. Coating combination of chitosan BSF exuviae and palm oil stearin can maintain the quality of consumption chicken eggs during the storage period up to 56 days. The use of a coating formula with a treatment level of 3% chitosan + 1% stearin showed the best results in maintaining the quality of consumption chicken eggs during storage at room temperature and was still in quality category III according to SNI No.3926:2023, namely haugh unit 60.54%, albumen index 0.06% and yolk index 0.33%.

Combination of Chitosan from Black Soldier Fly Exuviae and Palm Oil Stearin as Coating on Chicken Eggs Muheri Indra Aja Nasution; Yaya Rukayadi
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25287

Consumption chicken eggs have perishable properties, the quality of eggs will decline faster and the shelf life of eggs is very short at room temperature compared to cold temperatures. The purpose of this study is to test and evaluate the use of chitosan derived from black soldier fly exuviae and palm oil stearin as a coating on the quality of consumption chicken eggs at room temperature storage. Study design was a Completely Randomized Design (CRD) 4 x 5 factorial pattern with three replications. Each replicate consisted of 6 fresh chicken eggs, resulting in 360 eggs. Factor I was formula dosage (CS0 = Without Coating; CS1 = Virgin Coconut Oil; CS2 = 1.5% Chitosan + 1% Stearin; CS3 = 3% Chitosan + 1% Stearin) and Factor II was storage duration (ST0 = 0 Days; ST14 = 14 Days; ST28 = 28 Days; ST42 = 42 Days; ST56 = 56 Days). The results of the study indicate that the formula dose and storage time had a very significant effect (P<0.01) on the Haugh unit, albumen index, and yolk index of consumption chicken eggs. There was an interaction between the formula dose and storage time (P<0.01) on the Haugh unit, albumen index, and yolk index. Coating combination of chitosan BSF exuviae and palm oil stearin can maintain the quality of consumption chicken eggs during the storage period up to 56 days. The use of a coating formula with a treatment level of 3% chitosan + 1% stearin showed the best results in maintaining the quality of consumption chicken eggs during storage at room temperature and was still in quality category III according to SNI No.3926:2023, namely haugh unit 60.54%, albumen index 0.06% and yolk index 0.33%.

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