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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 198 Documents
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Review of types of biomass as a fuel-combustion feedstock and their characteristics Nugroho Adi Sasongko; Nurjaman Gunadi Putra; Maya Larasati Donna Wardani
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (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.2023.006.02.8

Abstract

Biomass is organic matter produced through photosynthetic techniques, each within the form of products and waste. Biomass energy sources have several benefits; amongst others, renewable power to provide sustainable energy sources. Biomass resources are all organic materials that can be renewed, including plants and trees specifically for that energy, food crops, agricultural waste, forestry waste and waste, aquatic plants, animal waste, urban waste, and other waste materials. Improvements in agriculture will lead to increased biomass yields, reduced processing charges, and stepped forward environmental best. Biomass material handling systems constitute a considerable share of investment capital and operating costs in bioenergy conversion facilities. The future improvement of biomass utilization for electricity is collectively burning biomass in current coal boilers and introducing high-efficiency blended-cycle gasification systems, mobile gasoline systems, and modular systems. The use of biomass as gas is more environmentally friendly than fossil fuels. Some types of biomass can be used as a fuel with certain characteristics, such as rice husks and sawdust which will be reviewed in this review. Biomass, as a substitute for coal used as fuel for power plants, has almost similar specifications to coal. Where the value of HHV coal is 5217 kcal/kg (adb) while rice husk, teak sawdust, and Ironwood sawdust have HHV values respectively 3380 kcal/kg (adb), 4460 kcal/kg (adb), and 4465 kcal / kg (adb). Other tests conducted are volatile content, fixed carbon, moisture, and dust content.
Colorimeter design for dry food-products inspection using TCS3200 sensor and Arduino Mega-2560 Sulistyo Prabowo; Chandra Kadwa Utama Sutrisno; Krishna Purnawan Candra; Anton Rahmadi; Yuliani Yuliani
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (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.2023.006.02.4

Abstract

This report describes the successful construction of a Colorimeter CK20.1 prototype using a TCS3200 sensor based on the Arduino Mega-2560 microcontroller for solid foodstuffs inspection. The sample color exposed is presented in RGB form. In this experiment, a commercial colorimeter (ColorFlex EZ Spectrophotometer, with the output, is in L*a*b* form) was applied as a validator of the prototype quality performance on color reading for green beans, wheat flour, palm sugar, ground coffee, and cocoa powder. Data were analyzed for mean comparison using t-test or Mann-Whitney for normally or not normally distributed data, respectively. Before data analysis, the RGB data provided by the prototype was transformed to L*a*b* by the template available from colormine.org and vice versa for the data provided by the ColorFlex EZ. The results showed that color component measurement data from the Colorimeter CK20.1 prototype and the Color FlexEZ were significantly different (p<0.05) for all the foodstuffs observed; however, the color produced by each color component is likely very similar visually. Further development of the CK2.1 prototype is being done to provide a cheap and practical color detector.
Identification of Fusarium oxysporum f.sp cepae race 4 isolated from shallots in East Java Indonesia Moch Nur Yudha; Sri Wiyatiningsih; Tri Mujoko
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (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.2023.006.02.9

Abstract

Fusarium oxysporum f.sp cepae (Foce) which causes moler disease, has been mutated into four races. The fourth race is the riskiest due to its vulnerability to being attacked by various cultivars. This research aims to identify the existence of Foce Race 4 in the shallot production center districts. The plant samples attacked by moler disease were taken in three districts (i.e., Magetan, Nganjuk, and Probolinggo) by Purposive Random Sampling method with 5% samples, obtaining 9 Foce isolates. The results were then identified using Volatile Odor Test (VOT), Biochemistry, and Vegetative Compatibility Group (VCG); four were identified as Race 4. Those four isolates were then examined for their virulences towards three cultivars, particularly Bauji, Tajuk, and Biru Lancor. The findings show  that all four isolates were noxious and able to plague all the varieties.
Analyzing the behavior toward Tempeh waste management at the home-scale industry level in Tempeh Village Sukomanunggal Surabaya Hardian Eko Nurseto; Muhammad Ainul Fahmi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (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.2023.006.02.5

Abstract

Tempeh is a daily food, especially for Indonesians. Many people consume it as a source of protein for their staple food. However, people rarely know how Tempeh is produced in Indonesia. Most Tempeh is made by  the home-scale industry, which still lacks in environmental awareness. Therefore, many Tempeh industries still directly dispose of their waste, causing environmental pollution in neighborhood areas. This study aimed to analyze the behaviors of the owners of the Tempeh industry concerning waste disposal or treatment.  The respondents in this study were the owners of the home-scale Tempeh industry located in  Tempeh Village Sukomanunggal Surabaya City. The collected data were processed using the structural equation model partial least square (SEM PLS) to determine the factors influencing  the behavior toward waste disposal or waste treatment. The results showed various factors affecting the owners in disposing or treating waste from Tempeh production. These were Attitude Toward Behavior (ATB), Subjective Norm (SN), Perceived Behavioral Control (PBC), Environmental Awareness (EA), Government Intervention (GI), and Knowledge (KN), which affect the Intention to Manage Tempeh Waste Generation (IMTWP). The findings confirmed that the goal to treat Tempeh waste enhances the owners’ behaviors to manage the disposal or treatment of the waste from  Tempeh Village in Sukomanunggal - Surabaya.
In silico study of Impatiens balsamina L. for the screening of bioactive compounds as novel matrix metalloproteinase-1 inhibitor against photoaging Sindi Fujiyanti; Mochamad Nurcholis
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (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.2023.006.03.5

Abstract

Photoaging is skin aging caused by exposure to UV rays, which increases the expression of matrix metalloproteinase-1 (MMP-1). The photoaging process is related to the degradation of collagen types I and III in the extracellular matrix by MMP-1, which causes wrinkles on the skin. MMP-1 inhibitors from natural products have the potency as anti-photoaging. This study aims to screen the potency of bioactive compounds from Impatiens balsamina L. as MMP-1 inhibitors through in silico studies. The best test ligands were selected based on bioavailability, pharmacokinetics, toxicity, and molecular docking tests against the target protein MMP-1 (PDB ID: 1HFC) compared to that of control ligands (PLH and doxycycline). Peonidin, kaempferol, and pelargonidin were selected as the best test ligands because they accomplish the characteristics of bioavailability, pharmacokinetics, and toxicity. Based on molecular docking results, those test ligands have better binding affinity than that of control ligands, as indicated by rerank scores of -108.807 kcal/mol, -99.9796 kcal/mol, and -98.9128 kcal/mol, respectively. Those test ligands also formed the same interactions with control ligands at residues Ala182, Asn180, Glu219, and Leu181. The results suggest peonidin, kaempferol, and pelargonidin were candidates for anti-photoaging agents through MMP-1 inhibition.
Optimization of instant corn cream soup formulation containing chicken bone and moringa leaf using linear programming Rike Tri Kumala Dewi; Ihsan Iswaldi; Kevin Basakara Jaya; Wafa Armitha Kwando; Rebecca Clarissa; Alwin Winardi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (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.2023.006.03.10

Abstract

Chicken bone and moringa leaf can be used as raw materials in food products because of their high protein, calcium, and phosphorus content. This study aimed to identify the optimal formulation for producing instant corn cream soup with added chicken bones and moringa leaf meal, having a high protein, calcium, and phosphorus content with minimal raw material costs. The formulation was developed using a randomized group design with a combination of chicken bone (0%, 1.4%, 2.8%) and moringa leaf (0%, 1.1%, 2.2%). Then, the formulation was analyzed using linear programming with constraints based on SNI 01-4967-1999 regarding instant cream soup and PerBPOM No. 1 of 2022 regarding the supervision of claims on labels and advertisements of processed food. The three best formulas were subjected to a sensory test. The results showed that three of the nine formulas had the highest protein, calcium, and phosphorus content with the lowest raw material cost, i.e., Formula 5 (2.8% chicken bone, without moringa leaf), Formula 7 (2.8% chicken bone and 1.1% moringa leaf), and Formula 9 (2.8% chicken bone and 2.2% moringa leaf). These formulations also met the requirement for high calcium and high phosphorus in accordance with PerBPOM No. 1 of 2022. However, the samples did not reach the minimum requirement to be considered high protein. The sensory test results showed that Formula 7 was the closest to the ideal product and was also preferred by respondents.
Effect of inoculum size and agitation speed on bioethanol production by Kluyveromyces marxianus using sugarcane molasse Vitta Rizky Permatasari; Amilatun Mardiyah; Suprayogi Suprayogi; Nur Hidayat
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (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.2023.006.03.1

Abstract

In this study, bioethanol production was carried out at a high temperature (40 0C) using Kluyveromyces marxianus in sugar cane molasses media with a study of combinations in fermentation conditions in the form of inoculum concentration and agitation speed. This study investigated the effect of inoculum concentration and agitation speed on bioethanol production. This study used a factorial randomized block design with two factors: inoculum concentration (with levels of 5%, 10%, and 15% (v/v)) and agitation speed (with levels of 100, 150, and 200 rpm). The results showed that the interaction of inoculum concentration and agitation speed significantly decreased pH, total sugar consumption, total reducing sugar  (TRS) consumption, and total dissolved solids (TDS). However, an increase in cell optical density (OD), ethanol concentration, and ethanol yields was evident from all treatments. The best treatment was from a combination of 10% inoculum with an agitation speed of 150 rpm, giving the highest ethanol concentration of 3.44% and ethanol yields of 89.91%.
The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product Rizka Mulyani; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Prakoso Adi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (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.2023.006.03.7

Abstract

This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water. Kefir is made by mixing secang wood extract and pasteurized goat milk with 5% kefir grains, then incubated at 25ÌŠC for 20 hours. Goat-milk kefir was then tested for physicochemical quality (i.e., total solids, water content, pH value, acidity value, viscosity, and alcohol content), microbiological quality (i.e., total lactic acid bacteria (LAB) and total yeast), organoleptic properties, antimicrobial activity against Escherichia coli and Staphylococcus aureus, and antioxidant activity. The results showed that the physicochemical quality of kefir with the addition of secang wood extract had an effect (p<0.05) on total solids, water content, pH value, acidity value, and viscosity. The results showed that the addition of secang wood extract 8% to goat-milk kefir has an antioxidant activity of 12.18% and an antibacterial activity by inhibiting Escherichia coli and Staphylococcus aureus 24.81mm and 18.95mm, respectively. These findings confirmed that goat-milk kefir, with the addition of secang wood extract, has the potential as a functional food.
Program evaluation and review technique – Data envelopment analysis in benchmarking sustainable supply chain management of the potato chips industry Billy Akhbar Nugraha; Arif Hidayat; Wike Agustin Prima Dania; Katsumori Hatanaka; Saville Ramadhona
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (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.2023.006.03.3

Abstract

Supply chain benchmarking of agroindustry can be done by emphasizing the perspective of sustainability. This paper aimed to analyze the efficiency of Sustainable Supply Chain Management (SSCM) in Micro, Small, and Medium Enterprises (MSMEs) and provided a prospective benchmark with the potato chips industry as a study case. Program Evaluation and Review Technique (PERT) estimated future input and output values to obtain prospective benchmarks and be added to the DEA formula later. Analytical Hierarchy Process (AHP) and Data Envelopment Analysis (DEA) methods were used to measure SSCM performance. The results showed that 17 of 20 Decision-Making Units (DMUs) were efficient (score 1). The other 3 DMUs were classified and got an efficiency score of 0.965, 0.955, and 0.995. In future estimates calculation, the efficiency score of one of the inefficient DMUs has changed to 1, while the other two got the scores of 0.996 and 0.980. The limitation of this research mainly comes from the scope of assessment, which is limited to the supply chain’s downstream sector and assesses only a limited number of MSMEs in a particular region. SSCM efficiency measurement variables were adjusted to be assessed and applied to MSMEs. PERT was also beneficial to gain future estimates of the assessment scope.
The effect of utilizing palm oil brown sugar and red chili extract (Capsicum annuum L.) in the production of sweet and spicy palm kernel meal sauce Hotnida Sinaga; Mimi Nurminah; Olivia Abira Rajagukguk
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (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.2023.006.03.6

Abstract

Palm kernel meal is a by-product of palm oil processing that is abundant and has not been optimally utilized. This study aimed to investigate the impact of incorporating palm oil brown sugar and red chilies in the production of palm kernel meal (PKM) sauce for improving desirable physical, chemical, and organoleptic qualities. This research began with palm kernel meal fermentation to optimize the quality of palm kernel meal. Then, koji and moromi were fermented and followed by the cooking of palm kernel meal sauce. This study employed a completely randomized factorial design, with two factors: palm oil brown sugar concentration (60%, 75%, and 95%) and red chili concentration (0%, 10%, 20%, and 30%). The results showed that the interaction between palm oil brown sugar concentrations and red chili extract concentrations had a significant different effect (P<0.01) on ºHue, a*, b*, total soluble solids (TSS), protein, vitamin C, sensory attributes (i.e., aroma, taste, viscosity). While non-significant (P>0.05) effects were found on the value of L color, pH, reducing sugars, color, and general acceptance of palm kernel meal sauce.

Page 12 of 20 | Total Record : 198

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