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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 218 Documents
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Analysis of supply chain institutional efficiency performance in potato chips SMEs clusters after Covid-19 pandemic Siti Asmaul Mustaniroh; Sri Wahyu Pangesti; Riska Septifani
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.2023.006.03.2

Abstract

The pandemic conditions in 2020-2021 resulted in problems for the potato chip micro, small, and medium-enterprise (SMEs) cluster, including an imbalance in sales numbers with the resulting production due to a drastic decline in demand, marketing, and business performance. The first trimester of 2022 shows an increased demand for potato chips. Therefore, efficient performance is needed to support production recovery and business performance by increasing supply chain institutional efficiency. This research aimed to analyze the efficiency performance value and the sub-variables input with the most influence on supplier efficiency performance. This research used the Data Envelopment Analysis (DEA) model CCR-I Dual with input sub-variables (i.e., cash-to-cash-cycle-time, lead time, and flexibility) and output sub-variables (i.e., percentage of conformance quality standards, order fulfilment, and delivery performance). The analysis was carried out on the flow of suppliers to potato chip MSMEs. The results show that 8 decision-making units (DMUs) were inefficient (55.56% and 33.33%), and 1 DMU was in efficient condition (100% green), namely is DMU 6. The results also show that the input sub-variable with the most influence on supplier efficiency performance was the flexibility of sending raw materials followed by cash-to-cash-cycle-time.
The technical and financial feasibility analysis of art paper production from betel nut husk fibre and paper waste Azimmatul Ihwah; Ika Atsari Dewi; Hendrix Yulis Setyawan; Erina Permata Puteri Yuscandra
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.2023.006.03.8

Abstract

Art paper made of betel nut husk fibre and paper waste is one example of an innovative product. Therefore, an analysis of the technical and financial feasibility of this innovation needed to be conducted. This research aimed to determine the technical and financial feasibility of the production business of art paper from betel nut husk fibre and paper waste. The technical aspect will focus on the technology utilized, primary raw material and additional raw material, production capacity, and any workforce involved in the business. Meanwhile, the financial aspect will emphasize the calculation of the Main Production Cost (MPC), Break Even Point (BEP), Business Efficiency (R/C Ratio), Payback Period (PP), Net Present Value (NPV), and Internal Rate of Return (IRR). The calculation result of the feasibility analysis shows that Production Cost (HPP) is IDR 12,786.00, BEPunit is 9,271 paper sheet, BEP (IDR) is IDR 148,326,906.00, R/C Ratio is 1.56, PP will be for 2.2 years, NPV is IDR 2,078,713,958.00, and IRR is 68.36%. Based on this result, this business on betel nut husk fibre and paper-based waste art paper is considered worth running.
Development of tomato maturity level prediction model based on portable visible spectrometer and machine learning Dimas Firmanda Al Riza; Nughi Arie Nugraha; Darmanto Darmanto
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.2023.006.03.4

Abstract

A tomato is classified as a fruit, which level of maturity is determined by its color. Upon distribution, tomatoes require sorting based on their ripeness level. Generally making improvements done conventionally with the human eye. This method has the disadvantage that the results are subjective. One way that can be used to measure the ripeness level of tomatoes is using a spectroscopic sensor. Spectroscopic sensors can predict the level of ripeness and its contents automatically. This study uses machine learning to create a model to classify ripeness level and predict firmness, total dissolved solids (TDS), and total acid in tomatoes. This study used tomatoes with 3 categories of maturity. Tomatoes were tested non-destructively, namely measuring firmness, total dissolved solids content, and total acid. The data obtained were processed using the Partial Least Square Regression method to predict firmness, TDS, and total acid, while the maturity level used the Naive Bayes method. The data processing results to predict the level of maturity using Naive Bayes obtained a success rate of 100%. While for the predictions of firmness, TDS, and total acid had R2 training and R2 testing, namely 0.685 and 0.678, 0.534 and 0.521, and 0.352 and 0.349, respectively.
The effect of formulation with ginger (Zingiber officinale var. Roscoe) and different brewing techniques on physicochemical and organoleptic characteristics of cascara tea Wenny Bekti Sunarharum; Ajeng Khorirodatul Djannah; Ngesti Ekaning Asih
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.2023.006.03.9

Abstract

The utilization of coffee cherry pulp, one of coffee processing waste, into  tea (or known as cascara tea) is still limited regardless of its potential. Cascara tea flavor could be improved, such as by the addition of spices.  Besides the addition of spices, the brewing techniques may also contribute to the properties of brewed cascara tea and consumer acceptance This study aimed to determine the effect of formulation (the ratio between cascara and ginger) and the different brewing techniques on the physicochemical and organoleptic characteristics of cascara tea. The best treatment was also determined. This study was conducted in Nested design with 2 factors i.e. brewing techniques (decoction and infusion) and ratio of cascara and ginger (9:1; 7:3; 5:5). Data analysis was performed using Minitab 17 and the best treatment was chosen by Multiple Attribute Zeleny method. The results showed that the ratio between cascara and ginger, as well as brewing techniques had a significant effect (α = 0.05) on total phenolic content, caffeine content, pH, color (L*, a* and b* value), and organoleptic parameter (except for taste, aftertaste, and overall). The best treatment was obtained from cascara tea with ratio of cascara and ginger =7: 3, brewed using the decoction technique. It offered total phenolic content of 27.73 mg GAE/g; caffeine content of 1.93 mg/g; pH of 6.1; Lightness (L*) 40.1; redness (a) 12.4; and yellowness (b*) 25.6.
Formulation and evaluation of virgin coconut oil (VCO) lotion: Effect of variation in emulsifier type and concentration Amaliyah, Putri Rizqi; Mardawati, Efri; Pareira Prawiranegara, Boy Macklin
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (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.2024.007.01.10

Abstract

Indonesia is a tropical country rich in agricultural commodities, such as coconut. One of the derived products from coconut is virgin coconut oil (VCO), which widely used as ingredient in cosmetic lotion products. This study aimed to evaluate the effects of variations in the addition of emulsifiers to VCO cream lotion. Two emulsifiers were used, including Tween 80 and Span 80 with concentrations of 5% without essential oil, 5%, 4%, 3%, and 2%. Quality parameters analyzed were homogeneity, specific gravity, stability, pH, and organoleptic. The data were statistically analyzed using the Kruskall-Wallis test. The results showed that Tween 80 and Span 80 emulsifiers significantly affected physicochemical and organoleptic characteristics, except pH value. The selected best formulation was  cream lotion with the addition of 2% emulsifier formulation. This VCO lotion had a quality value according to SNI 16-4399-1996 and had organoleptic characteristics most preferred by the panelists.
The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera Fadiyah, Aisy Tsabita Hasibata; Sinaga, Hotnida; Lubis, Linda Masniary
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (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.2024.007.01.1

Abstract

This research aimed to determine the effect of adding dragon fruit peel and red ginger extract on the characteristics of jelly candy made from Aloe vera. The study used a randomized  block design (RBD) with two factors: the ratio of Aloe vera and dragon fruit peel (100:0, 90:10, 80:20, and 70:30) and red ginger extract (0%, 5%, and10 %). The parameters analyzed were moisture content, ash content, color value (⁰Hue), reducing sugar content, pH, crude fiber, anthocyanin value, antioxidant IC50, total phenol, as well as the hedonic values of color, aroma, taste, texture, and general acceptance. The results showed that the ratio of Aloe vera and dragon fruit peel significantly affected the ash content, color value (oHue), reducing sugar content, crude fiber, anthocyanin value, antioxidant IC50, total phenol, hedonic of color, and general acceptance. The red ginger extracts significantly affected ash content, color value (oHue), reducing sugar content, antioxidant IC50, total phenol, hedonic aroma, and taste. The interaction between the two factors significantly affected the color value (oHue) and total phenol. The formulation with a ratio of aloe vera:dragon fruit peel (70:30) and  10% red ginger extract yielded the best jelly candy.
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%.
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.
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.
Microbiology, antioxidant, and antibacterial activity of sinom kombucha Zubaidah, Elok; Dewi, Camelia Norosita; Yua, Ezza Selisa; Putri, Nazhifah Vitya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (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.2024.007.01.6

Abstract

Kombucha is a traditional drink made from a fermented sweet tea with a mixed culture known as a symbiotic culture of bacteria and yeast (or SCOBY). Although kombucha is usually made from black tea, nowadays, kombucha can be made in various variations such as sinom beverages. Sinom is a traditional Indonesian herbal drink originating from young tamarind leaves or sinom. In addition to tamarind leaves, sinom includes other ingredients such as sugar and turmeric. Turmeric contains curcumin, which is beneficial for health because it has the ability as an antioxidant, anti-inflammatory, antitumor, and lowering blood fat or cholesterol levels. Tamarind leaves contain chemical compounds of flavonoids, phenols, terpenoids, steroids/triterpenoids and are included in the group of plant extracts with antioxidant activity. These chemical compounds can be increased through the kombucha fermentation process. The concentration of turmeric rhizome  used in kombucha was 0.8% (w/v), while the tamarind leaves used were 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v). Sinom kombucha fermented for 7 days. The analysis performed included total microbes, total lactic acid bacteria (LAB), pH, total sugar, total phenol, antioxidant activity, and antibacterial activity against S. aureus and E. Coli growth. The fermentation process and various tamarind leaf concentrations have significant effects in total microbes, total LAB, total sugar, total phenol, IC50. The antibacterial activity is affected by fermentation but not by the variations in tamarind leaf concentrations. The best tamarind leaves concentration of kombucha sinom beverages was at 0.6%, which has a pH value of 3.81, total sugar content of 7,58%, and total phenol content of 240.9 µg GAE/mL, IC50 value of 159.84 ppm, total microbial count 3.37 x 107 CFU/mL, total LAB of 4.63 x 105, antibacterial activity against E. coli of 3.1 mm, and antibacterial activity against S. aureus of 3.27 mm.

Page 13 of 22 | Total Record : 218

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