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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 3 (2024)" : 8 Documents clear
Relation of chemical characteristics and sensory profile of catfish (Pangasius sp.) belly processed by various smoking methods Wijaya, Fransisca; Tri Kumala Dewi, Rike; Prathama, Sebastian; Wibisono, Agus Purnomo
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (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.2024.007.03.5

Abstract

Catfish (Pangasius sp.) belly, a by-product of the frozen fish fillet industry, has certain processing limitations, thereby reducing product utilization and selling value. It is a potential process for producing products with highl market acceptance. The study aimed to investigate the relationship between the chemical characteristics of a catfish belly in various smoking methods and its sensory profile. Various smoking methods in this research include smoking cabinets, vertical offset smokers, traditional smoking houses, and liquid smoke, which had different parameters of time, temperature, and distance to the smoke source. The chemical characteristics of smoked catfish belly were determined in terms of proximates, total phenols, and total acid. The sensory profiles in the form of intensity of 8 attributes of smoked catfish belly were obtained using the Rate-All-That-Apply method accompanied by a hedonic test (n = 80). Different smoking parameters in each method greatly influence the chemical characteristics and sensory profiles produced. Methods with longer smoking times will produce lower water content,  increasing the fat content and a strong smoky aroma and taste. The correlation between chemical characteristics, sensory profile, and hedonic was also analyzed using Partial Least Square Regression (PLS regression) to determine the relationship with the stomach of smoked catfish belly using various methods. Of all the methods, the smoking cabinet was the optimal method for processing smoked catfish belly.
Effect of concentration of sugar and dried Dayak onion (Eleutherine palmifolia) on the quality of Dayak onion kombucha Permatasari, Vitta Rizky; Widayanti, Vindhya Tri; Falasifah, Ratu; Sunyoto, Nimas Mayang Sabrina; Suhartini, Sri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (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.2024.007.03.2

Abstract

Kombucha is one example of a health drink product that falls under the category of functional drinks. Dayak onions are one of the ingredients with many bioactive components. This study aimed to determine the optimal combination of treatments to yield the highest quality Dayak onion kombucha by assessing the effects of variations in sugar concentration and dried Dayak onion concentration on the quality of Dayak onion kombucha (i.e., pH, total acid, and organoleptic). The study employed a randomized block design (RBD) with three replications to produce 27 experimental units. The two factors were dried Dayak onion concentrations of 2%, 4%, and 6% (w/v) and sugar concentrations of 5%, 7.5%, and 10% (w/v). The data was then subjected to a two-way ANOVA using IBM SPSS Statistics 26 software, and the Multiple Attribute method was used to determine the best treatment. The results demonstrated that the concentration of sugar and dried Dayak onions had a significant effect (α<0.05) on the pH value, total acid.  the higher the concentration of sugar, the higher the total acid content with a lower pH, and the higher the concentration of dried Dayak onions, the lower the total pH. The best treatment combination was using dried Dayak onion concentration of 6% (w/v) and sugar concentration of 7.5% (w/v). The test results obtained were pH 3.173, total acid 0.105%, organoleptic color 3.867, and organoleptic aroma 2.867.
Characterisation of honey using high-frequency ohmic heating based on image segmentation Hartono, Elvianto Dwi; Lastriyanto, Anang; Zubaidah, Elok; Hendrawan, Yusuf
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (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.2024.007.03.8

Abstract

In the field of computer vision, image segmentation using a clustering approach was employed. This non-destructive method was applied to process ohmic heating in honey, aiming to achieve an efficient and time-saving mass production process. The K-means clustering algorithm converted RGB color data to Lab color space for effective segmentation. The validation of outcomes was conducted through the evolution of RMSE values and regression analysis for each frequency. Notably, at a precision frequency of 1 kHz, the results were as follows: RMSE Red 1.4902, RMSE Green 0.7017, RMSE Blue 0.3328, Regression Red 0.0792, Regression Green 0.5782, Regression Blue 0.202, and heat penetration regression 0.658. This proposed method was benchmarked against the conventional heat penetration analysis in ohmic heating.
Analysis of apple chips business development strategies using business model canvas approach and SOAR-AHP method Mustaniroh, Siti Asmaul; Putri, Salma Rana; Maligan, Jaya Mahar
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (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.2024.007.03.3

Abstract

The study focuses on SMEs X, a producer of various processed fruit products, primarily apple chips. The business experienced a 90% decline in revenue due to an 8-month market closure during the Covid-19 pandemic, with ongoing challenges such as reduced revenue and production capacity post-pandemic. This study aims to identify business models in SMEs using the Business Model Canvas (BMC) approach, develop alternative business strategies through SOAR analysis of BMC elements, prioritize these strategies using the Analytical Hierarchy Process (AHP) method, and enhance their BMC. Four expert respondents participated in the study. The research results highlight the current business conditions across the 9 BMC elements. The SOAR matrix produced eight alternative strategies, prioritized using the AHP method, including optimal production planning and scheduling (OR2), strengthening apple chips brand awareness (OA2), disseminating freeze-drying production technology innovations (OA1), developing business unit production (SA2), expanding the marketplace (SA1), maximizing the use of social media (OR1), product quality standardization (SR1), and forming partnerships with other fruit chip SMEs to innovate freeze-dried products (SR2). The BMC was further developed by integrating SR2 and OA1 into the key partnerships element, SA2 into the key resources element, OA2, OR1, and OA2 into the key activities element, SR1 into the value proposition element, and SA1 into the channel element.
The effect of sago starch (Metroxylon sp.) and chitosan as edible coating on physical and chemical characteristics of red chili (Capsicum annuum L.) Islami, Iasha Fahira; Rahmadhia, Safinta Nurindra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (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.2024.007.03.7

Abstract

The reduced quality of red chili can be attributed to moisture loss. To inhibit water vapor transfer, one effective method is using an edible coating. This study aims to determine the effects of sago starch and chitosan as coating materials in reducing chili deterioration during storage at room temperature. A one-factorial, completely randomized design was used, with variations in the ratios of sago starch to chitosan (76.19%:23.81%, 71.43%:28.57% and 66.67%:33.33%). The parameters tested included weight loss, hardness, color, and moisture content. Red chili storage was conducted at room temperature, with observations on days 1, 3, 6, 9, 12, and 15. The results indicated that the edible coating made from sago starch and chitosan significantly impacted the weight loss, hardness, color, and moisture content of the red chili. The best treatment for maintaining the physical and chemical properties of red chili during room temperature storage was the 66.67% sago starch and 33.33% chitosan formulation, which resulted in a weight loss of 46.99%, hardness of 35.01 N, color a* value of 30.60%, color b* value of 20.90%, brightness L* value of 26.11%, and moisture content of 67.92%.
Evaluation of an empirical model for predicting the calorific value of biomass briquettes from candlenut shells and kesambi twigs Dethan, Jemmy Jonson Sula
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (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.2024.007.03.6

Abstract

Biomass briquettes offer a sustainable alternative to conventional fossil fuels, contributing to renewable energy while reducing environmental impact. This research explores the development of biomass briquettes from candlenut shell charcoal (Aleurites moluccanus) and kesambi twigs (Schleichera oleosa), focusing on their physical properties and heating values. Using tapioca as a binder, briquettes were produced with varying ratios: A. Control (90% kesambi twigs + 10% adhesive), B. 3:1 (67.5% kesambi twigs + 22.5% candlenut shell charcoal + 10% adhesive), C. 1:1 (45% kesambi twigs + 45% candlenut shell charcoal + 10% adhesive), and D. 1:3 (22.5% kesambi twigs + 67.5% candlenut shell charcoal + 10% adhesive). The study aimed to optimize briquette composition for maximum density, compressive strength, and calorific value while minimizing moisture, ash, and volatile matter. Results indicated that a higher proportion of candlenut shell charcoal enhanced density, compressive strength, and fixed carbon content, with the highest calorific value exceeding 19 MJ/kg observed in the 1:3 ratio. Additionally, the study evaluated three empirical models for predicting the Higher Heating Value (HHV) of the briquettes, finding the Nhuchhen model to be the most accurate, with an R² value of 0.93, providing a reliable method for predicting calorific value.
Isolation of linalool compounds of nampu rhizome essential oil (Homalomena occulta) by vacuum fractionation distillation method Rusyda, Hasna; Sukardi, Sukardi; Diyah Dewanti, Beauty Suestining
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (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.2024.007.03.4

Abstract

The perfume industry in various countries is increasingly expanding and the appeal of perfume comes from its distinctive scent. One of Indonesia's potential needs in the organic perfume industry is essential oils. Nampu rhizome (Homalomena occulta) has great potential and is widely spread on the island of Java. This is because the Nampu rhizome has the main chemical component in the form of linalool compounds, which are essential oil components with high economic value, so it needs to improve quality by increasing its purity. A technology that was developed to improve the purity of essential oils was vacuum fractionation distillation. The purpose of the study was to analyze the effect of temperature on the quality of distillation in the fractionation results of Nampu rhizome essential oil (linalool compound). The experiment used a material temperature factor between 135-160°C and > 160°C.The analysis of fractionation results was carried out on physical properties including refractive index, specific gravity, optical rotation, colour, and linalool compound with GC-FID and yield. The results showed a refractive index value of 1.4620 nD, specific gravity of 0.8647, optical rotation of -19.80, clear oil colour and yield of 69.80%. Chemical analysis with GC-FID improves the purity level of the final product against the linalool fraction increased by 10.02% or linalool purity by 90.92%.
Phytochemicals, anti-aging, and antioxidant activities of koro komak (Lablab purpureus) on different ratios and types of solvent Diniyah, Nurud; Dwiyanti, Inayatus Nur; Arifah, Naila Zanuba; Alshammari, Fanar Hamad; Subagio, Achmad; Novi Marchianti, Ancah Caesarina
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (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.2024.007.03.1

Abstract

The aim of this study was to investigate the effect of solvent type and solvent ratio on yield, antioxidant activity (i.e., DPPH, ABTS, FRAP), total phenolics, flavonoids, anti-elastase, and tannins of Lablab purpureus (koro komak) extract. The types of solvents used were 70% of ethanol, 96% of ethanol, 22oC of water, and 75oC of water with the ratios of 1:4, 1:6, and 1:8. The experiment was conducted, duplicate and the data was obtained for analysis using ANOVA at a 95% confidence level. If the treatment shows a significant difference, DMRT is used to check for significant differences. The results indicated that the different ratios and types of solvents were giving significantly different yields, antioxidant activity, total phenolic, flavonoids, anti-elastase, and tannins. The highest yield, total phenolic, flavonoid, tannin, and antioxidant activity values were obtained from the treatment by a 1:8 ratio of 75oC of water with the value 28.39%, 11.70 mg GAE/g, 35.88 mg QE/100g, and 6.44 mg TAE/100g, 18.46 AAE/g (DPPH), 4.23 AAE/g (ABTS), and 4.17 mg Fe+/g (FRAP) respectively.

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