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All Journal Journal of Economics and Social Sciences
Dwi Rizaldi Hatmoko
Universitas PGRI Mpu Sindok Nganjuk
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

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The Effectiveness of Molasses from a Mixture of Sugar Cane Juice and Brown Sugar Dwi Rizaldi Hatmoko; Agustin Patmaningrum; Moh. Rifqi Fauzi
Journal of Economics and Social Sciences (JESS) Vol. 4 No. 2 (2025): Journal of Economics and Social Sciences (JESS)
Publisher : CV. Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/jess.v4i2.1150

Abstract

This study aims to analyze the effectiveness of molasses produced from a mixture of sugarcane juice and brown sugar in terms of chemical composition, antioxidant activity, and its potential as a fermentation substrate for ethanol and lactic acid. The study used a literature review approach by reviewing relevant scientific articles, proceedings, and academic books from the last five to ten years. These sources were selected based on the clarity of the method, the relationship to molasses characteristics, and its use in functional foods and the bioindustry. The results of the study indicate that sugarcane molasses is rich in phenolics, flavonoids, and melanoidins with high antioxidant capacity, while brown sugar also has strong antioxidant activity and contributes minerals and Maillard compounds that play a role in redox activity. Sugarcane molasses has been proven effective as a fermentation substrate for the production of ethanol and lactic acid with competitive process performance and relatively low carbon source costs. Theoretically, molasses from a mixture of sugarcane juice and brown sugar has the potential to produce a sweet matrix with a high density of bioactive compounds and favorable fermentative characteristics. However, specific experimental data on the mixed molasses is still limited, so further research is needed to verify its chemical profile, actual antioxidant activity, safety, and fermentation performance.
Valorization of Food Processing Cake Waste into Organic Fertilizer Using a Double-Molasses Biofermentation System Dwi Rizaldi Hatmoko; Agustin Patmaningrum; Ragil Retno Palupi; Andika Rahmawan; Rahmadi
Journal of Economics and Social Sciences (JESS) Vol. 5 No. 2 (2026)
Publisher : CV. Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/jess.1838

Abstract

The increasing generation of agro-industrial food processing waste presents environmental challenges while offering opportunities for resource recovery within a circular bioeconomy. This study evaluated the conversion of food processing cake waste from PT Belfoods Indonesia (Nganjuk, Indonesia) into organic fertilizer using a double-molasses biofermentation system with beneficial microorganisms activated by fresh sugarcane juice and palm sugar. A longitudinal experimental approach was applied through three stages: raw material characterization, biofermentation, and mature fertilizer production. Physicochemical properties were analyzed using standardized laboratory methods, while fertilizer performance was assessed through a 14-day field bioassay. Biofermentation significantly improved fertilizer quality, increasing total nitrogen from 0.17% to 0.69% and available phosphorus (P₂O₅) from 60.47 mg kg⁻¹ to 5,264.77 mg kg⁻¹. The final product contained no detectable hazardous heavy metals, including arsenic, cadmium, mercury, lead, and tin, confirming its environmental safety. Field observations showed improved plant growth, characterized by darker green leaves, greater foliage density, and stronger stems after fertilizer application. These findings demonstrate that the proposed double-molasses biofermentation system effectively transforms food processing cake waste into a safe, nutrient-enriched organic fertilizer with promising agronomic potential, supporting sustainable waste valorization and circular agricultural production.
Co-Authors Agustin Patmaningrum Andika Rahmawan Moh. Rifqi Fauzi Ragil Retno Palupi Rahmadi