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 198 Documents
 15   16   17   18   19 
Stability of encapsulated red dragon fruit (Hylocereus polyrhizus) peel: effects on antioxidant and prebiotic potency Justina, Fayola; Aditiyarini, Dwi; Ariestanti, Catarina Aprilia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (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.2024.007.04.1

Abstract

The high consumption of red dragon fruit has led to an increase in red dragon fruit peel waste in the environment, which has potential as a source of natural food coloring and as a prebiotic but is susceptible todegraded. The objective of this study was to determine the best ratio of maltodextrin and gelatin as encapsulant materials to give the highest stability and prebiotic potential of the colorant (betacyanin) in red dragon fruit peel. The stability and prebiotic potential tests were conducted on the encapsulates during 15 days of storage at room temperature in a dark room. The treatment variations included different maltodextrin to gelatin (GM) ratios of 1:1 (GM1), 2:1 (GM2), and 3:1 (GM3). The parameters tested were encapsulation yield, moisture content, betacyanin content, percent inhibition of free radicals, and prebiotic potential using probiotic Lactobacillus bulgaricus (L. bulgaricus). The results showed that encapsulation could maintain the stability of betacyanin pigment during storage. GM1 gave the best overall results with 10.09% moisture content, 93.94% encapsulate yield, 70% solubility, 0.95 mg/L betacyanin content, 36.31% inhibition percentage, and 5.83 x 107 CFU/mL L. bulgaricus growth.
Integrating anaerobic co-digestion and BSF larvae cultivation: A sustainable approach to fish innards and food waste management Nafi'ah, Riris Waladatun; Suhartini, Sri; Hidayat, Nur; Wibisono, Yusuf; Sabrina Sunyoto, Nimas Mayang; Alfisya, Lailia; Wilujeng, Rohmi Nadi; Harahap, Nur Anisah Rizky; Salsabila, Hanna Syakira; Rohma, Novita Ainur; Pratama, Andhika Putra Agus; Md Rezali, Khairil Anas
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (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.2024.007.04.8

Abstract

Indonesia produces substantial quantities of organic waste annually, including approximately 2.4 million tons of fish innards from the fisheries sector (in 2023) and 13 million tons of food waste (in 2019). This waste contributes significantly to greenhouse gas emissions, estimated at 1,789.66 kg CO₂-eq per ton of food waste. Addressing this issue requires innovative strategies to reduce emissions and enhance the economic value of organic waste. This study aims to develop and assess an integrated system that combines Anaerobic Co-Digestion (ACoD) and Black Soldier Fly (BSF) larvae cultivation as a sustainable solution for managing fish innards and food waste. The proposed system processes 73,000 kg of organic waste annually, comprising 36,500 kg of fish innards and 32,850 kg of food waste. The ACoD process, utilizing a 10:90 mixing ratio, generates 2,172 m³ of biogas, 41,948.26 kg of digestate, and 14,576.67 kg of residue. Concurrently, BSF larvae cultivation, employing a 40:60 mixing ratio, produces 6,450.29 kg of dried larvae. The integration of ACoD and BSF larvae cultivation provides multiple advantages, including the production of renewable energy, biofertilizers, and high-protein larvae, while reducing organic waste and minimizing environmental impacts. This study demonstrates the potential scalability of the integrated system as a sustainable and economically viable approach to managing fish innards and food waste, contributing to the circular economy and environmental sustainability.
Carboxymethyl holocellulose as alternative carbohydrate-based binder for biomass briquette development Dewantoro, Awaly Ilham; Fauzan, Muklis; Lubis, Muhammad Adly Rahandi; Nurliasari, Desy; Mardawati, Efri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (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.2024.007.04.2

Abstract

The use of starch as a binder in biomass briquette production raises concerns regarding food security, prompting the need for alternative, non-food-based binders. This study aimed to develop carboxymethyl holocellulose (CMH) derived from oil palm empty fruit bunches (OPEFBs) as a sustainable and effective binder for biomass briquettes made from coconut shells and sawdust. The OPEFBs were converted into CMH through a carboxymethylation process, yielding a product with a carboxyl content of 12.81% and a degree of substitution (DS) of 0.40, indicating effective modification. The synthesized CMH was used as a binder at various concentrations, with citric acid (CA) employed as a crosslinking agent. The total carboxyl content significantly increased with higher CA concentrations, demonstrating improved functional properties. Briquettes produced using CMH exhibited favorable proximate characteristics, such as low moisture content, high fixed carbon, and enhanced calorific value, particularly for coconut shell-based briquettes. The findings suggest that CMH can serve as an alternative to starch, providing sustainable and environmentally friendly solutions for biomass briquette production. Future studies should focus on optimizing the synthesis process and exploring CMHs’ performance in diverse biomass formulations.
Does social media marketing enhance brand loyalty? identifying mediators relevant to local fast food industries Yuswita, Effy; Maulidah, Silvana
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (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.2024.007.04.4

Abstract

The increasing growth of businesses has intensified competition within various industries, particularly in the local fast food sector. One effective marketing strategy that can be employed is social media marketing. Consequently, it is essential to conduct research to analyze the impact of perceived social media marketing activities on brand loyalty, with brand awareness serving as an intervening variable. The objective of this study was to examine the influence of perceived social media marketing activities on enhancing brand loyalty. This research was conducted among consumers of local fast food in the Malang Raya region, utilizing convenience sampling techniques. The analysis was performed using SEM-PLS 7.0. The findings indicate that social media marketing activities have a positive and significant effect on local brand awareness and local brand loyalty. However, local brand awareness does not significantly mediate local brand loyalty. Electronic word of mouth (E-WOM) effectively mediates the connection between social media marketing and brand loyalty. In contrast, nationality did not effectively moderate the influence of social media marketing, brand awareness, and electronic word of mouth on brand loyalty. Thus, in the current era, massive social media activity within the local fast food industries can positively impact brand loyalty.
Nitrogen Nanobubbles on Viola cornuta growth and its effect on post-harvest quality Rosalinda, S.; Pusponegoro, Annisa; Alam, Hilman Syaeful; Destiana, Irna Dwi; Nurjanah, Sarifah; Widyasanti, Asri; Fawaiz, Husni Syamil
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (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.2024.007.04.3

Abstract

Viola cornuta is an edible flower known for its high antioxidant content and aesthetic appearance. Advanced technologies, such as nanobubbles, combined with optimized cultivation methods, can greatly improve floral quality. Nanobubbles, gas bubbles with a diameter of < 200 nm, can increase dissolved gas levels in liquids. This study aimed to analyze the application of nitrogen nanobubbles on Viola cornuta growth and its effect on post-harvest quality. The experiment was carried out where the plants were cultivated in pots with a Nutrient Film Technique (NFT) irrigation system without a gully cover. Nitrogen nanobubbles were dissolved in nutrient solution every 30 minutes in the morning, delivered at a flow rate of 1 liter per minute through a swirling-flow nozzle. The results revealed that the application of nanobubbles during cultivation did not significantly affect most growth parameters, except for fresh weight and color (CIE Lch). However, nanobubbles significantly enhanced post-harvest quality parameters, with the exception of shelf life. Furthermore, nitrogen nanobubbles demonstrated a positive effect flower number, root length, and flower antioxidant activity. This study suggests that nitrogen nanobubles hold potential for improving the quality of Viola cornuta. Future research is recommended to explore the use of drip irrigation system with the same medium as in this study or NFT without a soil medium.
Effect of variations in drying temperature of papaya seeds (Carica papaya L.) on the physiochemical characteristics of jelly candy Utomo, Rizki Aldhianto; Rahmadhia, Safinta Nurindra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (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.2024.007.04.6

Abstract

Papaya seeds contain various phenolic compounds, such as flavonoids, which act as antioxidants. However, papaya seeds have a tart taste and pungent odor caused by benzyl isothiocyanate compounds. The drying process of papaya seeds can reduce the tartness and fragrant odor of papaya seeds. This study aimed to evaluate  of different drying temperatures on the physicochemical and organoleptic characteristics of jelly candy made from papaya seeds.. This study used three drying temperatures: 50 °C (F1), 60 °C (F2), and 70 °C (F3). After drying, the papaya seeds are powdered and processed into jelly candy. Jelly candy was prepared by adding jelly powder and gelatin to achieve the desired texture. The physicochemical analysis included measurements of water content, ash content, pH, antioxidants, flavonoids, and texture, while organoleptic evaluations assessed sensory properties. Statistical analysis was performed using one-way ANOVA. The results showed no significant decrease in water content (14.59%–15.58%), while pH (4.7–4.9), antioxidant activity (4.44%–24.03%), and total flavonoid content (4.31–8.09 mgQE/g) decreased. Ash content significantly increased (0.37%–0.40%). The physical properties analysis showed hardness values of 133.17–151.89 N, gumminess of 33.03–51.70 N, and chewiness of 21.07–36.44 N. Organoleptic analysis revealed that panelists most favored sample F3.
Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions Fibrianto, Kiki; Ferrasta, Onky Audika; Bimo, Igoy Arya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (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.2024.007.04.5

Abstract

Traditionally, Robusta coffee is predominantly processed using the natural method. However, in certain regions, Robusta green beans are produced without removing their outer skin (pericarp) throughout the entire processing stages. This distinctive method is aimed at increasing yield, making the coffee more affordable for a broader consumer base. This study investigated the traditional production practices of Robusta coffee in three regions within the Bromo-Tengger-Semeru Mountains protected area: Benjor and Jabung in Malang Regency, and Wonorejo in Pasuruan Regency. The entire traditional green bean production process in these regions was observed and documented. Additionally, the roasting methods traditionally employed by farmers were compared to lab-scale medium-to-dark controlled roasting processes. A completely randomized block design was employed to evaluate the physical, chemical, and sensory quality of unpeeled Robusta coffee from Benjor, Jabung, and Wonorejo. The sensory quality was assessed using the Specialty Coffee Association of America (SCAA) official cupping test. The results showed that traditional practices in Benjor and Jabung produced coffee with a cupping score above 70, meeting the standards for good commodity-grade coffee. Interestingly, the coffee from Wonorejo, which initially had a lower sensory score, reached a comparable quality level when roasted under controlled lab-scale conditions. Gas chromatography-mass spectrometry (GC-MS) analysis further confirmed that lab-scale roasting enhanced sweet flavor notes compared to traditional farmer practices in Wonorejo.
An improved FMEA for sustainable risk management in the agri-food industry sector: A mini-review Wafi'uddin, Izzum; Santoso, Imam; Hidayat, Arif; Lu’ayya, Naila Maulidina; Choirun, Annisa’u
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (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.2024.007.04.7

Abstract

Integrating sustainability into risk management is essential for the agri-food sector, as it addresses socio-ecological factors in business operations. Failure Mode and Effect Analysis (FMEA) is widely used for risk management but often lacks precise numerical analysis. This paper subsequently evaluates these enhancements to FMEA, with the objective of (1) conducting a comprehensive examination of research on sustainable risk management in the agri-food industry, and (2) Analyze recent research on improving the FMEA method's effectiveness in risk management. The mini-review is systematically organized by collecting articles, selecting them based on publication year and keywords, screening titles, screening for inclusion, assessing quality through a full-text review, extracting, and analyzing data, and finally reporting the findings. An analysis of 20 papers from 2010 to 2024 was conducted, examining a variety of frameworks. The mini-review was chosen for its flexibility and focus, making it ideal for offering insights with less time and resources. The review results suggest that FMEA has been significantly altered to improve its capabilities, mainly through the integration of fuzzy logic and Data Envelopment Analysis (DEA). Fuzzy FMEA reduces uncertainty, while FMEA-DEA assesses direct and indirect relationships between failure modes, improving risk prioritization. The paper concludes by summarizing the application of FMEA-DEA for sustainable risk management in the agri-food sector.
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.

Page 17 of 20 | Total Record : 198

 15   16   17   18   19 

Filter by Year

2018 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