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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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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.
Risk assessment in sustainable food supply chains: A holistic approach by using HOR-SWOT-ANP/AHP to ensuring performance improvement Prima Dania, Wike Agustin; Lu’ayya, Naila Maulidina; Septifani, Riska
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.2024.007.01.4

Abstract

The global food supply chain plays an essential role in economic development while addressing environmental and social issues in its business system. However, this complex network is exposed to various risk factors related to sustainability that can disrupt the supply chain performance. CV. XYZ is a food manufacturer that produces jackfruit chips in Indonesia. During the supply chain process, this company needs to manage the various risks across the supplier, manufacturer, and retailer stages. By identifying and evaluating risks at each stage, mitigation and improvement strategies can be proposed. Therefore, this research aimed to analyze the supply chain risk mitigation and performance improvement strategies for maintaining supply chain stability and performance. House of Risk (HOR) was applied to analyze the mitigation strategies, while SWOT with analytical networking process (ANP) or analytical hierarchy process (AHP)/ (i.e., SWOT-ANP/AHP method)was used for analyzing performance improvement strategies by considering the weight of each factor. The result shows that twelve mitigation strategies are needed to mitigate the fourteen risk agents that focus on improving production activities and human resources. Moreover, eleven strategies have been proposed to improve sustainable supply chain performance in the future, focusing more on marketing activities and enhancing human resource capabilities.
Effect of earthworm and papain enzyme concentration on antioxidant activity of earthworm (Eudrilus eugeniae) protein hydrolysate Salsabila, Dianah; Hidayat, Nur; Suprayogi, Suprayogi
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.2023.006.04.4

Abstract

The earthworm Eudrilus eugeniae (African Night Crawler) can be used as a raw material for making protein hydrolysates. Hydrolysis of earthworms using papain enzyme produces peptides that have bioactivity as antioxidants. Antioxidant activity in earthworm hydrolysate is caused by phenolic compounds that have an important role in neutralizing free radicals. This study aims to determine the effect of earthworm concentration and papain enzyme concentration on soluble protein, total phenolic content, and antioxidant activity. This study used the Randomized Block Design (RBD) method arranged with two factors, namely earthworm concentration (20% 30%, and 40% (w/v)) and papain enzyme concentration (8%, 10%, and 12% (w/v)) with three replications. Data analysis used Analysis of Variance (ANOVA) and continued with the DMRT test. The results showed that earthworm concentration, papain enzyme concentration, and the interaction between the two factors had a significant effect (p<0.05) on the test results of soluble protein, total phenolic content, and antioxidant activity. The treatment with earthworm concentration (40% (w/v)) and papain enzyme concentration (12% (w/v)) produced the highest mean soluble protein, total phenolic content, and antioxidant activity of 11.47%, 23.07 mg GAE/mL hydrolysate, and 3301.42 ppm.
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%.
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.
Bioconversion of black soldier fly (Hermetia illucens) on agricultural waste: Potential source of protein and lipid, the application (A mini-review) Hidayat, Nur; Anggarini, Sakunda; Sabrina Sunyoto, Nimas Mayang; Fitri, Loeki Enggar; Suhartini, Sri; Rohma, Novita Ainur; Elviliana, Elviliana; Arif Setyawan, Sang Aji; Subekti, Indah Fitriana; Namira, Anggi Alya; Nafi’ah, Riris Waladatun; Afifah, Firdiani Nur; Pratama, Andhika Putra Agus
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.2024.007.01.8

Abstract

Hermetia illucens, well-known as black soldier fly (BSF), is an insect easily found in subtropical and tropical regions. It contains high protein and lipids. BSF is known as one of the biological agents consuming organic components, thus having a high potential to overcome organic waste problems. BSF has promising advantages due to its long development time in the larval stage (compared to other flies) and its ability to self-separate from organic waste. BSF with large protein and lipid content can substitute the commonly used protein source in aquaculture, poultry and livestock compound diet formulation, which can be an option to overcome limited sources of future food and feed insecurity. This review analyses the latest study of bioconversion using BSF from the viewpoint of nutrient composition, degradation rate and biomass results from different feed treatments. Various feed and growth mediums have been studied to obtain high protein and lipid biomass. Hopefully, the information will provide new research directions and solutions for converting agro-industrial waste using bioconversion with BSF.
Examining the robustness of selected microalgae to grow in landfill leachate Nugroho, Wahyunanto Agung; Hj Hassan, Ummul Hasanah
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.2023.006.04.7

Abstract

Microalgae is widely recognized as a leading candidate for future bio-oil production, serving dual purposes: biodiesel generation and bioremediation. Identifying a sustainable cultivation medium is essential, aiming to minimize production costs. Landfill leachate emerges as a prospective growth medium for microalgae. However, due to the diverse substances within landfill leachate that may impede microalgal growth, careful selection of robust species becomes crucial. This study examined the growth of four microalgae species—Chlamydomonas reindhartii, Chlorella vulgaris, Chlorella ovalis, and Nannochloropsis oculata—in landfill leachate. Prior to utilization, the landfill leachate underwent treatment to remove the total ammonium nitrogen (TAN). Cultivation spanned 30 days, during which various parameters, including ammonium removal, growth rate, and oil content, were monitored. Initially, all microalgae exhibited a decline in numbers, succeeded by a subsequent increase in concentration after several days. Results revealed Nannochloropsis oculata to have the highest growth rate, while Chlamydomonas reindhartii displayed the lowest. Generally, the oil content of all species at the end of cultivation was lower than that of their respective inocula. Chlorella vulgaris exhibited the highest oil content, followed by Chlamydomonas reindhartii, Chlorella ovalis, and Nannochloropsis oculata.
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.
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.
Antioxidant and antibacterial activity of sappan wood (Caesalpinia sappan L.) kombucha Zubaidah, Elok; Salafy, Rahma Aulia; Ningtyas, Dian Widya; Denty Wiryawan, Alivianisa Carissa
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.2024.007.01.2

Abstract

Sappan wood (Caesalpinia sappan Linn) is well known for its antioxidants, anti-inflammatories, and antibacterials. Unfortunately, this plant has not been used properly. In this study, sappan wood is processed into a kombucha drink through fermentation. Kombucha fermentation gives sappan wood drink a distinct and pleasant flavor while improving quality. The study aimed to increase the functional value of kombucha using sappan wood as raw material. Kombucha was prepared with sappan wood powder (16 mesh size) at various concentrations (0.4, 0.8, 1.2, 1.6, and 2% (w/v)) and 10% (w/v) sugar concentration. The effect of various sappan wood concentrations as a substrate for kombucha demonstrated a significant (p<0.05) reduction in pH and improvement in total phenol content, IC50 value of antioxidant activity, and antibacterial activity against E. coli. The best sappan wood kombucha treatment was obtained at a concentration of 1.2% with pH of 3.85, total phenol of 874.44 mg GAE/mL, total sugar of 6.62%, IC50 value of 85.43 ppm, antibacterial activity against E. coli of 8.57 mm, and antibacterial activity against S. aureus of 7.99 mm.

Page 15 of 22 | Total Record : 218

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