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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 8 Documents
 1 
Search results for , issue "Vol 7, No 2 (2024)" : 8 Documents clear
Production risk management of prawn crackers using fuzzy FMEA and fuzzy AHP methods Atmaka, Sri Dharma Cyntya; Santoso, Imam; Dania, Wike Agustin Prima
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.4

Abstract

Prawn crackers hold a significant position within Indonesia's agro-industrial product landscape. The industrial process involved in their production is fraught with potential risks that could result in substantial losses for companies. PT. XYZ, a prominent prawn cracker producer in Indonesia, grapples with various risks, including non-compliant raw material supplies, machinery and equipment breakdowns, product defects, and process failures. Hence, there is an imperative need for comprehensive risk management involving further analysis, identification of potential failure modes, and formulation of mitigation strategies to curb losses. This research aims to ascertain the priority of potential failure modes and their corresponding mitigation strategies in the prawn cracker production process at PT. XYZ. The study employs risk analysis through the Fuzzy Failure Mode and Effect Analysis (Fuzzy-FMEA) method and determines mitigation strategies using the Fuzzy Analytical Hierarchy Process (Fuzzy-AHP) method. The findings reveal 11 identified failure modes in PT. XYZ's prawn cracker production process, with machinery and equipment damage emerging as the top-priority failure mode, giving a Fuzzy Risk Priority Number (FRPN) value of 7.620. The recommended mitigation strategy involves intensifying inspections of production machinery and equipment, both before and after use by workers, with a weight of 0.368.
Designing a sustainability monitoring system for the food and beverage industry in Indonesia using multidimensional scaling (MDS) Barus, Wan Habibi Rahman; Sriwana, Iphov Kumala; Prambudia, Yudha
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.2

Abstract

The decline in the performance of the food and beverage sector by -3% for the food sector and -26.39% for the beverage sector in the second quarter of 2020 due to the outbreak of Covid-19 necessitated an analysis of the sustainability of the food and beverage industry. This research aimed to analyze the sustainability of the industry. A monitoring system for the sustainability of the food and beverage industry was an essential tool to ensure that the sector operated sustainably and contributed positively to the environment and society. Multidimensional Scaling (MDS) could be used to analyze and visualize the sustainability performance of the food and beverage industry based on various relevant dimensions or factors. The simulation results of Rapid Assessment of Food and Beverages (RAP-FB) indicated an overall high level of sustainability at 64.89%. In summary, the research showed that the food and beverage (F&B) industry's sustainability could be assessed through various dimensions and factors (such as Gross Domestic Product (GDP), energy efficiency, and workplace safety) contributed significantly to its overall sustainability. The monitoring system based on MDS could provide valuable insights to enhance the industry's performance and ensure its continued positive impact on the environment and society.
Optimization of maltodextrin concentration and spray drying temperature on physicochemical characteristics of powdered edamame milk Ali, Dego Yusa; Pramita, Hera Sisca; Widyaningsih, Tri Dewanti; Jayanti, Theresia Vania
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.1

Abstract

Peeled edamame can be processed into a product that will increase added value, including edamame milk. The perishable nature of milk requires further processing, such as drying it into powder. One of the commonly used fillers is maltodextrin because it can improve the product’s physical properties. With this treatment process, the physicochemical characteristics could be changed. Therefore, this study aimed to optimize the treatment of the physicochemical characteristics of edamame milk powder. Response Surface Methodology (RSM) with Central Composite Design (CCD) experiment with maltodextrin concentration factor (5.71%-10.00%) and spray drying temperature (160°C-215°C) was used in this study. Analysis of physicochemical characteristics carried out included water content, water activity, solubility, hygroscopicity, and color (a(-)). The results showed that treatment with the combination of 6.00% maltodextrin and 215 °C of drying temperature offer the optimum condition in producing a high-quality edamame milk powder.
Bekasam, an Indonesian unique traditional fermented fish as umami sources Miftachurrochmah, Anis; Fibrianto, Kiki; Sunarharum, Wenny Bekti
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.5

Abstract

Bekasam is a fish that is spontaneously fermented by adding salt and a source of carbohydrates (such as cooked white rice). This traditional food is often found in several regions of Indonesia, especially in South Sumatra, South Kalimantan, and North Sulawesi. Bekasam is traditionally produced to preserve fish during the harvest season. This review aims to present information on the historical background of bekasam, its manufacturing process, chemical characteristics, the types of microflora that exist within it, and the potential utilization of bekasam as a source of umami in dishes. The methodology for this study included a combination of literature review, observational interviews with traditional bekasam producers, experimental bekasam processing, and thorough documentation. A total of 60 articles were collected and chosen based on appropriate criteria. The results of the review article offer several explanations, based on historical aspects bekasam is an adaptation of Chinese cuisine introduced by traders who visited Sriwijaya. In the South Sumatra region, especially among the Ogan and Komering tribes, clay jars left by the Chinese are used to store bekasam in the kitchen. The Komering tribe refers to the fermentation of bekasam as sam-sam.  Various microbes are found in bekasam, with the main constituent being Lactobacillus spp., and a significant presence of Lactobacillus plantarum. During fermentation, the proteins in the raw materials of bekasam are degraded into simple compounds, mainly amino acids. Glutamate and aspartate had the highest values in the total composition of the other amino acids. These two amino acids contribute to the umami taste of food products. After exceeding the threshold for glutamate and aspartate, bekasam has the potential to contribute to the umami taste. Due to its umami potential, bekasam has been developed into various cuisines, including fried bekasam, sautéed bekasam, and chili sauce.
Chemical composition and antibacterial activity of coconut-shell liquid smoke to maintain the texture of fresh meat Purwantisari, Susiana; Jannah, Siti Nur; Fikri, Dzakiyya Nabilla; Wulandari, Sukma Aulia; Yohana, Eflita; Setiyana, Budi; Ardiansari, Anindya; Amal, Daffa Ikhlasul; Ariyanto, Hermawan Dwi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.8

Abstract

This research focused on the evaluation of raw broiler chicken meat texture and pathogenic antibacterial effect under the treatment of grade 2 coconut-shell liquid smoke (CSLS) as a food preservative. Compound identification of grade 2 CSLS was conducted using the GC-MS method. The main chemical compounds of CSLS were polyunsaturated fatty acid derivates, fatty acid and phenol. The evaluation of texture was conducted on raw broiler chicken meat under the treatment of grade 2 CSLS during storage at 25 ℃ for 7 days. The effect of antibacterial activity of grade 2 CSLS with different concentration (i.e., 5%, 25%, 50%, and 75%) were tested using Gram-positive bacteria on several pathogenic bacteria such as L. monocytogenes, S. aureus, P. Aeruginosa, and E. coli. The results indicated that grade 2 CSLS influenced the inhibited zone of L. monocytogenes, S. aureus, P. Aeruginosa, and E. coli respectively with linear correlation. The optimal concentration of grade 2 CSLS resulted in a concentration of 50%, which was the most optimal against L. monocytogenes, S. aureus, P. Aeruginosa, and E. coli as pathogenic bacteria strains.
Frying kinetics and physical properties of air-fried french fries Hawa, La Choviya; Izzati, Syifa Rahadian; Yulianingsih, Rini; Nugroho, Wahyunanto Agung
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.6

Abstract

French fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly reducing oil consumption, thereby making it a favorable option for producing lower-fat fried foods. The objectives of the present study were to analyze the physical and chemical characteristics of french fries on the use of oil and time variation in the air frying method and to determine the frying kinetics under the air fryer. Finding the best frying method was carried out using some attributes of Zeleny, such as the frying rate. Frying was controlled at a constant temperature of 180 °C with time variations of 10, 13, and 16 minutes, and variation in the amount of oil, i.e., 2 mL, 4 mL, and without oil. The results showed the physical characteristics of french fries that include moisture content (26.85 – 45.56%), color with indicators L* (64.44 – 68.66), a* (0.01 – 4.80), b* (21.32 – 35.54), color differences (4.57 – 10.60), hardness (120.83 – 559.8 g), springiness (1.15 – 2.82 mJ), chewiness (0.33 – 3.98 mm), gumminess (28.6 – 213.43 g), and cohesiveness (0.2 – 0.41). The variations in the amount of cooking oil in the air frying method significantly affect the redness parameters. The time variation in the air frying method significantly affects moisture content, hardness, gumminess, chewiness, and cohesiveness parameters. Lightness, yellowness, colour differences, and springiness parameters have no significant effect on the variation of oil and time. The chemical characteristic of french fries includes fat content (5.78 – 22.42 %). The air frying method without oil used for 13 minutes was considered as the best treatment for frying french fries.
BNC production of siwalan neer and sugarcane molasses as novel media sources Hapsari, Dara Puspita; Perdani, Claudia Gadizza; Fahmi, Fahmi; Nurika, Irnia; Gunawan, Setiyo
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.3

Abstract

Bacterial nanocellulose (BNC) is a unique biopolymer with remarkable purity and material properties that distinguish it from plant-derived cellulose by its absence of lignin and hemicellulose. Recent research has focused on using organic waste materials as alternative substrates to reduce the cost of BNC production. This study examines the efficacy of Siwalan neer and sugarcane molasses as novel media for cultivating Komagataeibacter xylinus by comparing their performance with that of Hestrin and Schramm (HS) medium. The BNC harvested from these alternative media was rigorously characterized using scanning electron microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR), and Thermogravimetric Analysis (TGA) to evaluate its structural and thermal properties. Notably, the use of Siwalan neer and sugarcane molasses as growth substrates enabled K. xylinus to produce BNC at a yield of 3.83 g/L, significantly exceeding the yield from the HS medium, which was 1.46 g/L. These findings highlight the potential of leveraging alternative substrates to enhance BNC production yield, cost-effectiveness, and environmental sustainability.
Effect of pasteurization time and temperature on the physico-biochemical properties of soursop (Annona muricata L.) juice Argo, Bambang Dwi; Islami, Reydita Claudy; Khoir, Nurul Hidayatul
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
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.2024.007.02.7

Abstract

This study aimed to determine the effect of pasteurization time and temperature on soursop juice characteristics. Soursop (Anonna muricata L.), a climacteric fruit, is a high source of natural antioxidants and contains polyphenol oxidase (PPO) enzyme, which causes browning and can reduce the phenol content in fruit which can reduce antioxidant activity. The pasteurization process was carried out to inactivate PPO in soursop juice production. Soursop juice was prepared from soursop fruit pulp pasteurized at temperatures (56, 62, 68, 74, and 80 oC) for various pasteurization times (5, 10, and 15 minutes). Time and temperature of pasteurization had a significant effect (ρ < 0.05) on physical characteristics (Total Soluble Solid/TSS, viscosity, pH, and colour), polyphenol oxidase enzyme activity, antioxidant activity, and microbial population. Pasteurization at 62 ˚C for 5 minutes can maintain antioxidant activity with the greatest total phenol of 85.45 ± 3.5 mg GAE/100 g, total flavonoid of 71.38 ± 6.9 mg QE/100 g, and antioxidant activity of 76.91 ± 0, 33%. Pasteurization at 80 ˚C for 15 minutes can reduce the total number of bacteria from 350 ± 24 CFU/mL to 54 ± 22 CFU/mL, which has a TSS value of 13.73 ˚brix, viscosity of 928.67 mPa, pH of 4.40, a total colour change of 0.556, and has the lowest PPO enzyme specific activity of 0.0005 U/mg with enzyme inactivation of 93%.

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