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Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Published by Universitas Brawijaya
ISSN : -     EISSN : 26225921     DOI : https://doi.org/10.21776/ub.afssaae
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering
The Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering is aimed to diseminate the results and the progress in research, science and technology relevant to the area of food sciences, agricultural engineering and agroindustrial engineering. The development of green food production, agricultural and agroindustrial practices to reduce the ecological footprint to the environment is also the key focus of the journal.
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 10 Documents
 1 
Search results for , issue "Vol 6, No 4 (2023)" : 10 Documents clear
Effect of sustainability readiness on digital transformation adoption in SMEs Citraresmi, Ardaneswari Dyah Pitaloka; Rucitra, Andan Linggar; Amalia, Faizatul; Mustaniroh, Siti Asmaul; Kartikaningrum, Widhistya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.2

Abstract

SMEs face the problem of sustainability and readiness to implement digital transformation as part of the industrial revolution. Therefore, a process is needed to identify sustainability factors that can increase the readiness of SMEs to adopt digital change. This study aims to determine the influence of sustainability factors in the form of people, process, and technology that influence SMEs' readiness to adopt digital transformation. The research object is SMEs in various sectors with a literature study approach to develop a conceptual framework and data collection using a questionnaire. Construction testing and data analysis used statistical methods from confirmatory factor analysis, while the data testing process used the Partial Least Square (PLS) method. The results of the study show that toward international orientation (IO) and digital transformation readiness (DT), the sustainable people (SPe) and sustainable process (SPo) factors have a substantial direct influence. However, on the contrary, the sustainable technology factor (STe) has a weak direct impact. In comparison, the IO factor has a significant effect on DT. As a mediator of DT, IO has an invalid role in mediating SPe and STe but significantly mediates SPo. The results also show that an independent attribute of 71.4% influences DT. While IO has an independent attribute effect of 49.4%.
Edamame caspian sea soygurt as plant-based yogurt alternatives Kusnadi, Joni; Septi, Nur Diana; Fibrianto, Kiki
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.10

Abstract

Caspian sea soygurt is made by fermenting edamame milk with Lactococcus lactis ssp. cremoris and Acetobacter orientalis as microbial cultures. To produce good soygurt, edamame milk fermentation requires ideal conditions, such as an optimum carbon source and starter concentration. This study aimed to determine the effect of the proportion of sucrose:skim and concentration of starter on the physical, chemical, microbiological, and sensory characteristics of Caspian sea soygurt. This study used a randomized block design with 2 factors: sucrose:skim proportion (2.5:7.5, 5:5 7.5:2.5) and starter concentration (8, 10, 12% of pasteurized edamame milk) repeated three times. Data were analyzed using ANOVA and continued with the Tukey test. These results was used to select the best treatment using the Zeleny Multiple Attribute Method. The best Caspian soygurt treatment was found in the proportion of sucrose:skim 5:5 (% w/v of pasteurized edamame milk) and starter concentration 12 (% v/v of pasteurized edamame milk), which produced a color (L*) 78.98, (a*) -2.86 ( b*) 23.79, viscosity 516.67 cP, protein 3.38%, antioxidant activity 43.12%, pH 4.35, total lactic acid bacteria 9.85 log CFU/mL with a preference level of 3.45 and an acceptance level of 3.55 for the greenness, a preference level of 3.79 and an acceptance level of 3.80 for the brightness, a preference level of 3.15 and an acceptance level 3.21 on the sour aroma, preference level of 3.04 and acceptance level of 3.11for the beany aroma, preference level of 3.04 and acceptance level of 3.18 for the beany flavor, preference level of 3.02 and acceptance level of 3.19 for the sour taste, preference level of 2.98 and acceptance level of 3.09 for sweet taste, preference level of 3.49 and acceptance level of 3.60 for the viscosity.
Robusta coffee processing productivity analysis using objective matrix (OMAX) method (Case study at PT Tinkerbels Permata Indah, Bogor, West Java) Deoranto, Panji; Hilal, Abiyyu Yazid; Purwaningsih, Isti
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.3

Abstract

PT Tinkerbels Permata Indah is one of the companies engaged in the coffee processing industry. The high market demand for coffee products made from robusta coffee requires PT Tinkerbels Permata Indah to continuously produce more coffee effectively and efficiently. Therefore, companies need to measure productivity to determine the performance of using several inputs to produce output. This research aimed to analyze the productivity level of robusta coffee bean production and to make a proposed improvement plan for PT Tinkerbels Permata Indah. The method used to measure productivity was the objective matrix (OMAX) method. The weight of each criterion was obtained with the help of the pairwise comparison method by filling out a questionnaire by the three experts involved. The results show that the company's highest productivity achievement was 5.893 in April 2022, and the lowest was in September 2022, with a current value of 0.880. Proposed improvements include companies needing to pay attention to their warehouses by maintaining temperature and humidity so that materials are not damaged by warehouse pests, implementing flexible daily hours to reduce wastage of employee work time, implementing an energy-saving culture, conducting energy audits, and implementing machinery maintenance management.
Enzyme dosage detection to degrade feathers in edible bird’s nests: A comparative convolutional neural networks study Liana, Verianti; Arifiandika, Rizal; Rohmatulloh, Bagas; Nafi’ah, Riris Waladatun; Hidayat, Arif; Hendrawan, Yusuf; Al-Riza, Dimas Firmanda; Mahatmanto, Tunjung; Nugroho, Hermawan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.6

Abstract

Edible Bird’s Nest (EBN), a costly food product made from swiftlet’s saliva, has encountered a longstanding problem of plucking the swiftlet’s feather from the nests. The destructive and inefficient manual process of plucking the feathers can be substituted with a serine protease enzyme alternative. Accurate detection of enzyme dosage is crucial for ensuring efficient feather degradation with cost-effective enzyme usage. This research employed the transfer learning method using pretrained Convolutional Neural Networks (Pt-CNN) to detect enzyme dosage based on EBN’s images. This study aimed to compare the image classification mechanisms, architectures, and performance of three Pt-CNN: Resnet50, InceptionResnetV2, and EfficientNetV2S. InceptionResnetV2, using parallel convolutions and residual networks, significantly contributes to learning rich informative features. Consequently, the InceptionResnetV2 model achieved the highest accuracy of 96.18%, while Resnet50 and EfficientNetV2S attained only 30.44% and 17.82%, respectively. The differences in architecture complexity, parameter count, dataset characteristics, and image resolution also play a role in the performance disparities among the models. The study’s findings aid future researchers in streamlining model selection when facing limited datasets by understanding the reasons for the model’s performance and contributing to a non-destructive and quick solution for EBN’s cleaning process.  
Effect of earthworm and papain enzyme concentration on antioxidant activity of earthworm (Eudrilus eugeniae) protein hydrolysate Salsabila, Dianah; Hidayat, Nur; Suprayogi, Suprayogi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.4

Abstract

The earthworm Eudrilus eugeniae (African Night Crawler) can be used as a raw material for making protein hydrolysates. Hydrolysis of earthworms using papain enzyme produces peptides that have bioactivity as antioxidants. Antioxidant activity in earthworm hydrolysate is caused by phenolic compounds that have an important role in neutralizing free radicals. This study aims to determine the effect of earthworm concentration and papain enzyme concentration on soluble protein, total phenolic content, and antioxidant activity. This study used the Randomized Block Design (RBD) method arranged with two factors, namely earthworm concentration (20% 30%, and 40% (w/v)) and papain enzyme concentration (8%, 10%, and 12% (w/v)) with three replications. Data analysis used Analysis of Variance (ANOVA) and continued with the DMRT test. The results showed that earthworm concentration, papain enzyme concentration, and the interaction between the two factors had a significant effect (p<0.05) on the test results of soluble protein, total phenolic content, and antioxidant activity. The treatment with earthworm concentration (40% (w/v)) and papain enzyme concentration (12% (w/v)) produced the highest mean soluble protein, total phenolic content, and antioxidant activity of 11.47%, 23.07 mg GAE/mL hydrolysate, and 3301.42 ppm.
Examining the robustness of selected microalgae to grow in landfill leachate Nugroho, Wahyunanto Agung; Hj Hassan, Ummul Hasanah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.7

Abstract

Microalgae is widely recognized as a leading candidate for future bio-oil production, serving dual purposes: biodiesel generation and bioremediation. Identifying a sustainable cultivation medium is essential, aiming to minimize production costs. Landfill leachate emerges as a prospective growth medium for microalgae. However, due to the diverse substances within landfill leachate that may impede microalgal growth, careful selection of robust species becomes crucial. This study examined the growth of four microalgae species—Chlamydomonas reindhartii, Chlorella vulgaris, Chlorella ovalis, and Nannochloropsis oculata—in landfill leachate. Prior to utilization, the landfill leachate underwent treatment to remove the total ammonium nitrogen (TAN). Cultivation spanned 30 days, during which various parameters, including ammonium removal, growth rate, and oil content, were monitored. Initially, all microalgae exhibited a decline in numbers, succeeded by a subsequent increase in concentration after several days. Results revealed Nannochloropsis oculata to have the highest growth rate, while Chlamydomonas reindhartii displayed the lowest. Generally, the oil content of all species at the end of cultivation was lower than that of their respective inocula. Chlorella vulgaris exhibited the highest oil content, followed by Chlamydomonas reindhartii, Chlorella ovalis, and Nannochloropsis oculata.
Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha Fibrianto, Kiki; Aunura, Fadila Artameivia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.5

Abstract

The exocarp and mesocarp of the coffee bean are traditionally not peeled in some regions of Indonesia when producing coffee using traditional methods. Even though it has been a long practice among traditional coffee farmers, unpeeled coffee has a very limited market due to its sensory weakness and thus hardly meets international coffee standards. Therefore, product diversification can be a strategic approach to improving this sub-grade coffee’s economic value. One of the alternatives is developing the coffee into kombucha. Kombucha processing has been well known for its ability to transform non-delightful sensory attributes into something more acceptable. In this study, the effects of different sweeteners and concentrations were investigated and designed as a nested experiment. Both peeled and unpeeled coffee were brewed with the French-press technique and used as a medium for kombucha. Different sweeteners, such as sucrose, glucose, and a mixture of sucrose and honey, were also applied in ratios of 5, 10, and 15%. It was observed that both peeled and unpeeled coffee kombucha have a competitive level of sensory preference with similar total sugar, total acidity, and total dissolved solids (p-value > 0.05). Those were achieved by adding 15% sucrose for peeled coffee kombucha and 10% sucrose-honey mix for the unpeeled one.
Optimization of tobacco leaves extraction process with microwave assisted extraction (MAE) as an antibacterial agents Pranowo, Dodyk; Susanti, Sinta Defi; Mulyadi, Arie Febrianto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.8

Abstract

Tobacco (Nicotiana tabaccum L.) is an agricultural commodity in Indonesia, with production reaching 261.40 thousand tonnes in 2020.  Tobacco leaves contain flavonoids and alkaloids, which are helpful as antibacterial, antifungal, and anti-insect agents. This study aimed to optimize the extraction process of tobacco leaves as an antibacterial agent. The factors used were material-to-solvent ratio (w/v) and extraction time. The microwave-assisted extraction (MAE) was used, with the response surface methodology (RSM) for data processing. This study showed that  thematerial-to-solvent ratio and extraction time significantly affected the total flavonoid value, the extract inhibitory activity against S. mutans bacteria, and the extract yield. However, no significant effect was observed on the extract’s pH. The highest total flavonoid value, inhibitory activity, and pH were obtained from the treatment with a ratio of 1:2172 (w/v) and 6 minutes extraction time, giving an average value of 524.67 mg EQ/g, 22.4 mm, and 5.6, respectively. The highest yield of 4.61% was obtained from the treatment with a ratio of 1:5 (w/v) and 6 minutes extraction time. The optimal solution for the tobacco leaves extraction process was obtained from material-to-solvent ratio of  1: 2.6 (w/v) and 7 minutes of extraction time, giving the total flavonoids, inhibitory activity, pH, and yield of 428.4 mg EQ/g, 20.7 mm, 5.8, and 3.1%, respectively. 
Physico-chemical characteristics of edible film from breadfruit starch (Artocarpus altilis) and beeswax Ermawati, Tesya Anggun; Rahmadhia, Safinta Nurindra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.1

Abstract

Starch or other polysaccharides-based packaging is environmentally friendly and can be used as an alternative to tackle the environmental issue. Bio-based polymers can be made into flexible packaging sheets used as edible films. Breadfruit (Artocarpus altilis) is one of the most common sources of starch, and it could be used to make edible films. When beeswax was added, the amount of water vapor permeability (WVP) decreased, and the mechanical properties of starch-based edible films improved. This study aimed to identify the effects of breadfruit starch and beeswax, as well as the best formulation of the edible film. The edible film was made using breadfruit starch (3%, 4%, and 5% (b/v)) and beeswax (0%, 0.5%, and 1% (b/v)) as biopolymers by the casting method. Furthermore, this research was conducted to determine the quality of edible film based on its physical and chemical properties. The results showed that adding beeswax and breadfruit starch to edible films significantly affected thickness, tensile strength, elongation, solubility, transparency, moisture content, and water vapor transmission rate. The edible film with 4% breadfruit starch and 0.5% beeswax produced a better edible film than other formulations. The thickness is 0.251 mm, the tensile strength is 2.454 MPa, the elongation is 44.31%, the water vapor transmission rate (WVTR) is 6.587 g/m2/24hours, the transparency is 1.666 A/mm, the solubility is 31.77%, and the moisture content is 13.82%.
Exploring the psychological determinants of household's intention to reduce food waste: Insight from Yogyakarta Indonesia Anggrasari, Herdiana; Cahyasita, Dhika; Ridwan, Muhamad
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.9

Abstract

Food waste's negative effects on the environment and monetary losses have made it a major concern. Food waste at the consuming stage has been directly affected by customer purchasing behaviour. Moreover, the majority of food waste happens within households. This means examining the reasons behind household food waste behaviour is a potential safeguard against food waste issues. This research aimed to analyze household food waste behavior in the Special Region of Yogyakarta after the COVID-19 pandemic. This study was conducted with a questionnaire survey from June to July 2023 to households in the Yogyakarta Special Region. Data was collected purposively using online and offline methods simultaneously. A total of 245 responses were obtained, and 203 were valid for use. Partial Least Square Structural Equation Modeling (PLS-SEM) was used as the analytical method. The research results showed that psychological factors such as attitudes, perceived behavioral control, emotions, moral beliefs, and knowledge about food management influenced households' intentions to reduce food waste. By examining the factors that affect food waste, it is hoped that this research will advance our understanding of trends in food waste behavior at the household consumer level in developing nations.

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