cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Sri Suhartini, PhD
Contact Email
-
Phone
+62341580106
Journal Mail Official
afssaae@ub.ac.id
Editorial Address
Jl. Veteran Malang 65145 Indonesia
Location
Kota malang,
Jawa timur
INDONESIA
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 8, No 1 (2025)" : 10 Documents clear
Characteristics of catfish (Clarias sp.) smart flavor with enzymatic hydrolysis using calotropin Witono, Yuli; Kartikosari, Dini Indah; Azkiyah, Lailatul; Wahyuni, Livia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.6

Abstract

Savory flavor generally comes from Monosodium Glutamate (MSG), but increased consumption of MSG can have side effects on health. Catfish, which contains 17.7% protein, has the potential to impart a savory flavor. This research aimed to determine the effects of calotropin enzyme concentration and hydrolysis time on the development of smart flavor characteristics and identify the best treatment to produce smart flavor. This study used two-factors: calotropin enzyme concentration (1, 2 and 3%) and hydrolysis time (2, 4 and 6 hours). The research parameters included color (brightness), yield, water content, soluble protein content, degree of hydrolysis, antioxidant activity, and effectiveness analysis. The results showed that the color (brightness) ranged from 90.73-91.81; yield from 77.01-78.95%; water from 8.63-10.40%; soluble protein from 0.89-1.30 mg/mL; degree of hydrolysis from 46.61-58.19%; antioxidant activity from 42.18-54.14%, and effectiveness ranged from 0.15-0.85. The best treatment was found to be 3% calotropin enzyme concentration with 6 hours of hydrolysis, resulting in color (brightness) of 90.73, yield of 78.95%, water of 8.63%, soluble protein of 1.30 mg/mL, degree of hydrolysis of 58.19%, and antioxidant activity of 54.14%.
Exploration of local food ingredients: The effect of moringa leaf flour and sesame on the nutritional content of wet noodles Vidianti, Della; Arifin, Ahmad David Royyifi; Fauziah, Lilia Faridatul; Purnamasari, Dwi Kurnia; Arum, Mentari Sekar; Meilina, Lita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.5

Abstract

This study aimed to develop wet noodles using Moringa oleifera leaf flour and sesame flour as local food alternatives with enhanced nutritional value to address calcium deficiency among adolescents. Calcium deficiency, a widespread issue affecting bone health, is often exacerbated by the consumption of nutrient-poor instant foods. This research explored the potential of local ingredients to improve noodle nutrition. Four formulations were tested: P0 (100% wheat flour), P1 (50% wheat flour, 30% Moringa leaf flour, 20% sesame flour), P2 (40% wheat flour, 25% Moringa leaf flour, 35% sesame flour), and P3 (60% wheat flour, 20% Moringa leaf flour, 20% sesame flour). Using a Randomized Complete Design, data were analyzed through ANOVA and Tukey HSD test. The results revealed that the substituted noodles had increased calcium, fat, and ash content, with reduced carbohydrate and moisture levels. Formulation P2 emerged as the most promising, containing 14.62% protein and 16 mg calcium content, making it a potential functional food product. This study underscores the importance of utilizing local ingredients to address the nutritional needs of adolescent while promoting innovative food solutions. Future studies should focus on evaluating storage stability, nutrient bioavailability, and commercialization prospects.
Comparative study of drying techniques on the anti-inflammatory content of bitter leaf simplicia (Vernonia amygdalina Del.) Tamala, Yulianida; Yani, Moh.; Sailah, Illah; Halimatushadyah, Ernie; Tallei, Trina Ekawati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.10

Abstract

Bitter leaf (Vernonia amygdalina Del.) hold significant potential for development in the pharmaceutical industry due to its high content of bioactive compounds, particularly flavonoids, which serve as a source of anti-inflammatory agents. A major challenge in processing bitter leaf into dried simplicia is the selection of an appropriate drying technique, as the drying process can alter the active compounds present in the plant. This study aimed to analyze the drying rate of bitter leaf and evaluate the most effective drying technique for preserving their anti-inflammatory properties. The drying process was conducted using an oven dryer at 40°C and 50°C, as well as a greenhouse dryer, and the reduction in moisture content over time was recorded. The dried simplicia was subsequently subjected to phytochemical screening and anti-inflammatory activity testing. The results indicated that the drying durations required to achieve a final moisture content of <10% were 44 hours at 40°C, 20 hours at 50°C, and 9 hours using the greenhouse drying method. Phytochemical analysis confirmed the presence of saponins, alkaloids, flavonoids, tannins, and steroids in the bitter leaf extract. The IC₅₀ values for the three drying methods were determined to be 25.33 ppm, 61.05 ppm, and 114.25 ppm, respectively. Among the drying methods tested, oven drying at 40°C yielded the highest anti-inflammatory activity, with an IC₅₀ value of 25.33 ppm. The regression equation obtained was y = 0.072x + 48.176, with an R² value of 0.9899, indicating a strong correlation between extract concentration and inflammation inhibition. This suggests the potential for reliable prediction of optimal dosages for pharmacological applications.
The influence of sugar concentration and fermentation time of green tea kombucha (Camellia sinensis) on its halal and safety aspects Falasifah, Ratu; Diyah Dewanti, Beauty Suestining; Zubaidah, Elok; Sucipto, Sucipto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.4

Abstract

Kombucha is a fermented tea beverage made from Camellia sinensis and sugar using a Symbiotic Culture of Bacteria and Yeast (SCOBY). It is known for its health benefits, including immune system support, antimicrobial activity, anti-inflammatory properties, and probiotic effects. However, its ethanol content raises concerns among the predominantly Muslim Indonesian population. This study aims to evaluate the influence of sugar concentration and fermentation time on the halal and safety aspects of green tea kombucha. A Randomized Block Design (RBD) was employed, with sugar concentrations of 5%, 7.5%, 10%, and 12.5% (w/v) and fermentation durations of 8, 10, and 12 days, resulting in 36 experimental samples. Data were analyzed using Two-Way ANOVA (α = 0.05) in IBM SPSS Statistics 26, followed by Duncan’s Multiple Range Test (DMRT) when interactions were significant. Measured parameters included pH, total acidity, and ethanol content. Results showed that fermentation time and sugar concentration significantly influenced pH (2.61–2.78), total acidity (0.055%–0.188%), and ethanol content (0.090%–0.199%). These values met halal and safety standards, with ethanol <0.5%, acidity 0.2%–0.9%, and pH 2.5–4.2. Thus, green tea kombucha is deemed safe and halal for consumption.
Ultrasonic assisted extraction modelling and phytochemicals profiling of bangle rhizome (Zingiber cassumunar Roxb.) Utama, Niko; Martati, Erryana; Harijono, Harijono
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.9

Abstract

Zingiber Cassumunar Roxb., locally known as bangle, has pharmacological activities as an antioxidant, anti-inflammatory, anticancer, neuroprotective, and antibacterial. Green technology extractions have more advantages than conventional extraction. Therefore, this study aims to model the extraction conditions of ultrasound-assisted extraction (UAE) using the Box-Behnken design (BBD) response surface method. Extraction of the bangle was performed using an ultrasonic bath with various bangle-to-ethanol ratios (1:15, 1:30, and 1:45 w/v), ethanol concentrations (60, 70, and 80%), and extraction times (5, 15, and 25 min). The program selected the quadratic model prediction to determine the relationship between bangle-to-ethanol ratio, ethanol concentration, and extraction time on the total phenolics and antioxidant activity. The optimization results showed that the optimum conditions for bangle rhizome extraction were a bangle-to-ethanol ratio of 1:45 w/v, an ethanol concentration of 70%, and an extraction time of 25 min. Under these conditions, total phenolic compounds of 5.48 mg GAE/g and antioxidant activity of 69.18% were obtained. The model had a desirability value of 0.938. The model agreed with the predicted antioxidant activity values (p >0.05). Furthermore, five phenolic group compounds, 11 coumarin group compounds, and 10 alkaloid group compounds were identified using LC-MS/MS QTOF.
The effects of drying temperature and duration on rose tea chemical and sensory profiles as a functional beverage Bimo, Igoy Arya; Ali, Dego Yusa; Sunarharum, Wenny Bekti; Mu’awannah, Nailul; Athirah, Clarissa Evanarda; Jatmiko, Naila Syakira; Pranita, Meylda Dyah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.3

Abstract

This study examined rose tea's stress-relieving potential through its chemical and sensory characteristics. Aligned with Indonesia’s SDG point 3, the phenolics and antioxidants contents of rose tea reinforce its role as a functional beverage. Variations in Oolong withering duration (18 hours), drying temperature (60°C and 80°C), and drying duration (1-3 hours) affected key properties, including acidity, sugar content, phenolics, flavor, aroma, and mouthfeel. Sensory and chemical analyses revealed that optimal drying conditions enhance taste and aroma, increased acidity and phenolics sharpen flavors, while higher sugar content balances the profile. Sample A1 (dried rose tea at 60°C for 1 hour) achieved the highest consumer acceptance due to its balanced acidity (0.19 ± 0.02 g/L), sweetness (14.00 ± 0.61 g/L), and floral aroma (3.49 ± 1.14). The phenolic content (1.21 ± 0.16 mg GAE/g) enhanced flavor without excessive bitterness (3.95 ± 1.25), while higher sugar content improved sweetness (3.84 ± 1.12). The well-balanced astringency (2.94 ± 1.41), floral flavor (3.81 ± 1.18), and sweet aroma (3.27 ± 1.37) contributed to its high preference, despite its lower brown (1.61 ± 0.81) and red (1.12 ± 0.42) color intensity. These findings highlight the importance of optimizing processing conditions to enhance both sensory appeal and functional benefits of rose tea.
Analysis of the pretreatment process of gonggong shell flour (Laevistrombus turturella) on a scale up Diyah Dewanti, Beauty Suestining; Rumandhani, Nuvia Nurlaily; Febrianto, Arie; Widayanti, Vindhya Tri; Rucitra, Andan Linggar; Rohmah, Wendra Gandhatyasri; Septifani, Riska; Ikasari, Dhita Morita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.8

Abstract

The gonggong shell (Laevistrombus turturella) is a species of sea snail found in the waters surrounding Bintan, Riau Islands. The gonggong consists of both meat and shell, with the shell constituting the largest portion, approximately 60%. The high proportion of shells materials compared to  the meat results in abundant gonggong shell waste. One way to utilize gonggong shells is by converting the shells into shell flour, which can be used in health supplements and as feed for shrimp, particularly in shrimp farms in Bintan Regency. The hard texture of gonggong shells (13.1 MPa) requires pretreatment before milling. The pretreatment processes include autoclaving, drying, and burning. This study aimed to assess the quality difference between the scaled-up  and laboratory-scale processes, and to identify the material requirements and utilities for the large-scale pretreatment process of gonggong shell to produce shell flour. The scale-up was conducted with a 1 : 50 ratio from the laboratory scale. The quality results of gonggong shell flour in the large-scale study showed a moisture content of 0.46%, an ash content of 56.42%, and a calcium content of 54.31%. These results were compared with those obtained at the laboratory scale using an unpaired t-test, and no significant differences were found for all tested parameters.
Decaffeination of robusta (Coffea canephora) green beans using enzymes from various types of fruit juice Silitonga, Anggriani Elfrida; Sinaga, Hotnida; Silalahi, Jansen
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.1

Abstract

Robusta and Arabica are the two most widely cultivated coffee varieties in Indonesia, with Robusta typically exhibiting a higher caffeine content than Arabica. Caffeine is the primary compound in coffee, contributing to improved psychomotor performance and various physiological effects, including increased energy levels. According to SNI 01-7152-2006, the maximum recommended daily intake of caffeine in food or beverages is 150 mg/day or 50 mg/serving. This study aimed to reduce the caffeine content of coffee through an enzymatic approach using protease enzymes, based on the premise that protein degradation in the coffee bean membrane would lower caffeine content. Protease enzymes were derived from pineapple juice, papaya juice, chayote juice and ginger juice and determines the best soaking time. In the initial phase, the juice concentration most effective in reducing caffeine content was identified.. Factor 1 was the type of juice with 4 treatment levels (pineapple juice, papaya juice, chayote juice, and ginger juice) and factor 2 was the percentage of juice with 5 treatment levels (10%, 20%, 30%, 40% and 50%). Before the fermentation process, the caffeine content in Robusta coffee beans was 2.134%. However, after the enzymatic process involving various juice extracts, caffeine content decreased significantly, ranging from 1.295% (chayote extract) to 1.411% (pineapple extract). The optimal concentrations for reducing caffeine content were 40% pineapple juice, 50% papaya juice, 50% chayote juice, and 40% ginger juice. Then, decaffeination was carried out with variations in soaking time. Factor 1 was the best type of juice which includes 4 treatment levels (40% pineapple juice, 50% papaya juice, 50% chayote juice and 40% ginger juice) and factor 2 was  the soaking time with 3 treatment levels (12 hours, 24 hours and 36 hours). Caffeine content decreased from 1.180% at 12 hours to 1.003% at 36 hours of soaking. The results indicated that prolonged soaking reduced caffeine, protein, and fat levels, but increasing moisture content and improving the cupping value of coffee beans.
Evaluating the antioxidant and antimicrobial activities of corn (Amylum maydis) starch-based edible coating with the addition of honey mango (Mangifera indica L.) leaf extract and liquid smoke Nur Sholihah, Laila Melati; Satar, Ibdal
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.7

Abstract

Edible coatings represent one of newest innovations to protect wet food products from chemical and microbial damages. However, these coatings are low (or zero) antioxidant and antimicrobial activities. Honey mango leaf extract (HMLE) and liquid smoke (LS) are two additives that can be added into edible coatings to improve their antioxidant and antimicrobial properties. In addition, corn starch (CS) was used as a main ingredient to provide the edible coating with desirable physical property. This study investigated the antioxidant and antimicrobial activities of corn starch-based edible coatings with the addition of HMLE and LS. Six formulations were prepared with varying HMLE and LS ratios of 0:0 (F0), 0:6 (F1), 2:4 (F2), 3:3 (F3), 4:2 (F4), and 6:0 (F5). The antioxidant activity (IC50) was evaluated using the DPPH method, and antimicrobial activity was assessed by total plate count (TPC) methods. All data were statistically analyzed using one-way ANOVA at a significance level of 0.05. The IC50 values of all edible coatings ranged from 44.55 to 304.94 ppm. Meanwhile, the  TPC values of all edible coatings were observed to be less than 1 × 105 cfu/g (or not detected, ND), demonstrating effective antimicrobial activity. Based on both the IC50 and TPC values, formulation F4 emerged as the best formulation. Overall, these results indicated that the  incoorporation of HMLE and LS significantly increased the antioxidant and antimicrobial activity of edible coatings.
The influence of adding red galangal simplicia (Alpinia purpurata K Schum.) on the chemical, organoleptic, and antioxidant activity of soursop leaf tea (Annona muricata L.) Maulidya, Farah Nabila; Hidayah, Nurul
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (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.2025.008.01.2

Abstract

Herbal tea imparts health benefits largely due to its polyphenol-based antioxidant activity. Soursop leaves contain compounds including flavonoids, tannins, alkaloids, acetogenins, and saponins. Red galangal contains compounds such as saponins, tannins, flavonoids, and essential oils. The addition of red galangal to soursop leaf tea not only enhances the antioxidant activity of the tea but also improves its flavor. This study investigated the influence of adding red galangal simplicia to soursop leaf tea on its chemical and organoleptic properties, and also its antioxidant activity. The research method was based on varying ratios of the two ingredients (soursop leaves: red galangal simplicia), specifically F1 (100%: 0%), F2 (85%: 15%), F3 (80%: 20%), F4 (75%: 25%), F5 (70%: 30%), with three repetitions. The chemical properties tested included water content, ash content, antioxidant activity, flavonoid content, polyphenol content, and tannin content. The organoleptic tests included assessments of color, aroma, taste, aftertaste, and overall preference. The results demonstrated that soursop leaf tea with the addition of red galangal simplicia had a significant effect on its chemical properties, organoleptic properties, and antioxidant activity. The analysis results showed the lowest water content at 8.51% (F5), the lowest ash content at 7.03% (F5), the highest antioxidant activity at 33.37 ppm (F5), the highest flavonoid content at 95.46 mgQE/g (F5), the highest total phenolic content at 46.10 mgGAE/g (F5), and the highest tannin content at 42.63 mgCE/g (F5). Organoleptic assessment based on color preference scored 3.83 (F1), with the highest aroma score at 3.70 (F5), the highest taste score at 3.51 (F5), the highest aftertaste score at 3.30 (F5), and the highest overall preference score at 3.58 (F5). Based on these results, it can be concluded that the most preferred treatment, with the highest phytochemical contents and antioxidant activity, was treatment F5 with a concentration of 70% soursop leaves and 30% red galangal simplicia.

Page 1 of 1 | Total Record : 10

 1 

Filter by Year

2025 2025


Reset
Filter By Issues
All Issue Vol 8, No 3 (2025) Vol 8, No 2 (2025) Vol 8, No 1 (2025) Vol 7, No 4 (2024) Vol 7, No 3 (2024) Vol 7, No 2 (2024) Vol 7, No 1 (2024) Vol 6, No 4 (2023) Vol 6, No 3 (2023) Vol 6, No 2 (2023) Vol 6, No 1 (2023) Vol 5, No 2 (2022) Vol 5, No 1 (2022) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue Vol 4, No 2 (2021) Vol 4, No 1 (2021) Vol 3, No 2 (2020) Vol 3, No 1 (2020) Vol 2, No 2 (2019) Vol 2, No 1 (2019) Vol 1, No 2 (2018) Vol 1, No 1 (2018) More Issue