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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Tridtitanakiat, Pavalee Chompoorat
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Improving Storage Technique Coffee Green Beans and Application of Digital Management Business in “Tri Guna Karya” Catur Village, Kintamani, Bangli I Gede Pasek Mangku; I Gde Suranaya Pandit; Ni Luh Putu Indiani; Tridtitanakiat, Pavalee Chompoorat
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.759

Abstract

Coffee is the most popular and traded drink in the world. The cultivar, environmental conditions, and agricultural management determine the physical quality, coffee taste, and chemical composition of coffee beans. The purpose of this community service was to improve the knowledge and skill level of the Triguna Karya group in terms of the technique of green bean storage; therefore, the quality and safety of the green beans can be maintained. Moreover, to increase the marketing skill strategy using a number of social media. The method used was survey, observation, mentoring, knowledge transfer, practice, documentation, and evaluation. The result showed that the group of Triguna Karya stored green coffee beans poorly in the warehouse, even though they have known postharvest handling and processing of coffee well. The group did not use temperature and humidity control during storage of green beans; therefore, they can be damaged and decrease in quality and safety. In general, the participant have understood about Facebook but less in how to use the Instagram and TikTok applications. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 12:  Responsible Consumption and ProductionSDG 8 : Decent Work and Economic Growth
Tempeh, a local plant-based ingredient, and its application in gluten-free noodles with potential as a VO₂Max booster : A review Yudhistira, Razzan Aldrich; Waziiroh, Elok; Tridtitanakiat, Pavalee Chompoorat; Murtini, Erni Sofia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.10

Abstract

The growing global demand for gluten-free products has positioned them as one of the most rapidly expanding trends in the food industry. Originally developed for individuals with celiac disease, gluten-free products have evolved into a wider market segment with significant development potential. In Indonesia, noodles represent an ideal medium for developing gluten-free food innovations due to their popularity and the availability of local raw materials. However, gluten-free noodles often face challenges related to poor texture and unbalanced nutritional composition, primarily due to the absence of gluten, which impairs dough elasticity and structural integrity. Beyond addressing these issues, gluten-free noodles can be further innovated as functional foods capable of enhancing VO₂Max. Emerging evidence suggests that the consumption of foods rich in the arginine amino acid, polyphenol and dietary nitrates can theoretically increase oxygen uptake, thereby enabling individuals to perform physical activities at elevated intensities and for extended durations without fatigue. Arginine and polyphenol is notably abundant in tempeh, a traditional Indonesian fermented soybean product, while nitrates are prevalent in leafy green vegetables such as spinach. By strategically selecting and combining raw materials with proven efficacy in improving gluten-free noodle quality, it is possible to develop products exhibiting favorable physicochemical and functional characteristics. In particular, the enrichment of arginine, polyphenol and nitrate contents holds promise due to their roles in nitric oxide synthesis and consequent enhancement of VO₂Max. The findings are expected to contribute to the advancement of nutritious and functional gluten free noodle products utilizing tempeh, a locally sourced Indonesian ingredients. This review not only advances gluten-free product innovation but also contributes to functional food development targeting improved physical performance.
Co-Authors Elok Waziiroh Erni Sofia Murtini I Gde Suranaya Pandit I Gede Pasek Mangku Ni Luh Putu Indiani Yudhistira, Razzan Aldrich