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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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Sustainable supply chain integration in the leather craft industry: A mini systematic literature review Susanto, Sigit; Santoso, Imam; Astuti, Retno; Wijana, Susinggih
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (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.2025.008.02.5

Abstract

The industry leather craft faced serious sustainability challenges related to water pollution heavy metal contamination and negative environmental, social and economic impacts. This systematic review aimed to fill the research gap on sustainable supply chain integration in the leather craft industry, which was essential to address sustainability challenges and supported industry transformation. The research aimed to identify enabling factors, analyze benefits, formulate implementation strategies, and analyze the impact of sustainable supply chain implementation on stakeholders in the leather craft industry. A systematic review was conducted by searching the Scopus and Web of Science databases using relevant keywords. Inclusion criteria included English-language articles, original research, and a focus on sustainable supply chains in the leather industry. The quality was assessed using the MMAT checklist. The data were extracted using NVivo and synthesized through clustering citations by meaning. Of the 264 articles identified, 36 studies were included in the review. The results showed a range of enabling factors (e.g., regulation, technology, management, and market), benefits (e.g., efficiency, environment, and competitiveness), implementation strategies (e.g., supplier evaluation, technology, and collaboration), and significant impacts on stakeholders (e.g., companies, workers, suppliers, consumers, government, and society).  Future research was recommended for multi-stakeholder empirical studies, cross-country comparisons and multidisciplinary approaches.
Analysis of consumer preference against handicraft paper from betel nut coir fiber (Areca catechu L.) by using Conjoint method Dewi, Ika Atsari; Fanani, Muchammad; Deoranto, Panji; Ihwah, Azimmatul; Austria, Cesar Oliver; Risdianto, Hendro; Setyawan, Hendrix Yulis; Wijana, Susinggih; Suryanegara, Lisman; Sarfat, Muhammad Syukur
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (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.2025.008.02.9

Abstract

An analysis of consumer preferences to find out the characteristics of handicraft paper from betel nut fiber desired is necessary for this innovation. This study aimed to determine the attributes of handicraft paper that are most necessary for consumers. This study was conducted by using Conjoint method. Fifty respondents completed structured questionnaires in some cities in Indonesia. The attribute mix used in this study was physical and organoleptic. The physical attribute mix was tensile strength, grammage, thickness, and stiffness while the organoleptic was color, fiber appearance, and surface texture. There were 16 combinations of stimuli formed with simplification using orthogonal arrays. The result shows consumers like tensile strength of 20-<30 kN/m2, grammage of ≥500 g/m2, thickness of 1,6-3 mm, stiffness of ≥15 mN.m, dark brown color, the appearance of fiber was visible, and had rough surface texture. The results of the correlation analysis showed that there was a strong correlation between the results of preference stimuli and actual responses. The handicraft paper produced had the same characteristics as the consumer preference, except the tensile strength with thevalue ranged from 10-<20 kN/m2. The results also showed that fiber appearance had the highest relative importance value to be prioritized.
Effect of drying method on drying kinetics and flavonoid content of Chinese betel leaf (Peperomia pellucida L. Kunth) Sutan, Sandra Malin; Nova, Diftiya; Yulianingsih, Rini
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (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.2025.008.02.6

Abstract

Chinese betel is a weed that benefits health because of its antioxidant content. The drying process to obtain dried Chinese betel must be carried out using an adequate drying method, considering the antioxidant content in flavonoids sensitive to high temperatures. This research aimed to analyze the effect of drying methods - microwave, dehydrator, and oven - on drying characteristics, color, and flavonoid content and to obtain the best drying kinetics model for each drying method. Microwave drying was carried out at high and medium power while drying using a dehydrator and oven at 50 and 60℃. Drying using a microwave produces the lowest water content (1.36 – 2.29 %) and flavonoid content (7.12 – 7.53 QE/g), while using a dehydrator produces the highest water content (4.64 - 6.78 %) and flavonoid content (10.64 – 10.71 QE /g). Microwave drying produces the highest level of leaf color lightness, but the drying method did not affect the overall color change. The modified page drying model was most suitable for drying with a dehydrator, oven, and microwave at medium power, while the Handerson-Pabis model was suitable for drying kinetics using a microwave at high power.
Shelf life study of sweet potato cookies (Ipomoea batatas L.) with the incorporation of yellow pumpkin (Cucurbita moschata Durch) Fishi, Ana Nadiya Afinatul; Firdaus, Maisa Amatillah; Amelianawati, Mae; Khairiah, Khairiah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (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.2025.008.02.10

Abstract

The shelf life of yellow sweet potato cookies was determined based on the desirable quality, primarily characterized by acceptable crunchiness to consumers. This study employed the Accelerated Shelf Life Testing (ASLT) model using a critical moisture content approach. Estimating shelf life begins with an initial moisture content test (Mi) and then continues with determining the necessary moisture content (Mc) through a hedonic test on cookies stored without packaging at a room temperature of 30℃ and 75% relative humidity (RH) over a period of 0-7 hours. Determination of equilibrium moisture content (Me) was carried out by measuring the moisture content of cookies at RH 30-83% which was conditioned using a saturated salt solution of MgCl2, NaNO2, NaCl, and KCI. The relationship between water activity (aw) and equilibrium moisture content was described in the Guggenheim-Anderson-de Boer (GAB), Brunauer-Emmett-Teller (BET), and Henderson isotherm sorption curve models. These models were tested for accuracy using the Mean Relative Determination (MRD) formula. The Mean Relative Determination (MRD) formula, with models having an MRD value of less than 5% being considered suitable for shelf life determination. The research results showed the findings revealed that the GAB model, with a type II sigmoid isothermic curve and an MRD value of 4.95%, was the most appropriate for predicting the shelf life of yellow sweet potato cookies. The best estimation of shelf life of yellow sweet potato cookies was at a temperature of 30℃ and 63-65 % RH using metalized plastic packaging with a shelf life of 10.6 months.
Potential of liquid smoke and rosemary (Salvia rosmarinus) extract as antimicrobial and antioxidant in corn starch-based edible coating Satar, Ibdal; Azizah, Siti Nur
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (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.2025.008.02.2

Abstract

Edible coatings are thin films that cover the surface of products to prevent the physical, chemical and/or biological damages. So far, the edible coatings still have shortcomings, especially in terms of antioxidant and antimicrobial properties. The use of corn starch (CS) combined with the addition of liquid smoke (LS) and rosemary extract (RE) is believed to improve the quality of edible coatings. This work aims to evaluate the performance of edible coatings made from CS with the addition of LS and RE. Formulations were tested with LS and RE ratios F0 (0:0), F1 (6:0), F2 (4:2), F3 (3:3), F4 (2:4), and F5 (0:6). The quality of edible coatings was evaluated based on the antioxidant and antimicrobial activities. Both antioxidant and antimicrobial activities were analysed using the 2-2-diphenyl-1-picrylhydrazyl (DPPH) and total plate count (TPC) methods. The data were statistically analysed using one-way ANOVA with a significance level of 0.05. Antioxidant activities (IC50) of edible coatings were obtained in the range of 59.49-194.55 ppm. Meanwhile, the antimicrobial activities were observed less than 1 x 105 cfu/g (not detected). Compared to the F0 formulation (control) without LS and RE, the F4 formulation exhibited the most favorable properties, as evidenced by its lowest IC50 value and highest total phenolic content (TPC). In conclusion, the incorporation of LS and RE effectively enhanced the antioxidant and antimicrobial activities of the edible coatings.
Rice supply chain risk mitigation using Fuzzy-AHP: A case study at Bulog’s Warehouse in Malang Ratutria, Salwa Eugenia; Maulidah, Silvana; Laili, Fitrotul
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (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.2025.008.02.1

Abstract

This study aimed to mitigate risks in rice supply chain using the Fuzzy- Analytical Hierarchy Process (Fuzzy-AHP)) approach, focusing on Kebonagung Bulog Warehouse, Malang. With rice being a staple food in Indonesia and increasing consumption, effective supply chain management is critical for ensuring food security. The research identified and prioritizedkey risks faced by actors in the rice supply chain, including supply, quality, storage, and environmental risks. Data were collected through purposive and snowball sampling methods, involving rice processing industries, Kebonagung Bulog Warehouse, and traders. Fuzzy-AHP method was employed to prioritize risks, with supply risk being the highest for rice processors and traders, and quality risk for Kebonagung Bulog Warehouses. Supply risk for rice processors and traders was primarily caused by inconsistent raw material availability due to fluctuating harvest yields and supplier unreliability. Quality risk for Kebonagung Bulog Warehouse occured due to improper handling and prolonged storage, leading to deterioration and reduced rice quality. Risk mitigation strategies include formal partnerships, regular evaluations, strict supplier selection, and improved quality management practices. These findings offer a framework for improving risk management in rice supply chains and enhancing food security in Indonesia.
Effect of controlling the number of natural microorganisms on the taste and aroma of tuak (North Sumatra traditional beverage) Hutasoit, Sumy Ester; Turnip, Nina Juliana Roberta; Agnesia, Yoli; Martgrita, Merry Meryam
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (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.2025.008.02.3

Abstract

Tuak is a traditional North Sumatran beverage produced through the fermentation of nira, the quality of which is significantly affected by the microorganisms involved in fermentation. This study aimed to enhance the processing of nira into tuak through the addition of a controlled number of natural microorganisms that play an important role in the taste and aroma of tuak and to reach conclusions about the most liked tuak. A total of 10 mL of each starter with a concentration of 0.007 g/mL was added to a container containing sterile nira. Into C1 was added 10 mL of yeast starter, C2 was added 10 mL of LAB (lactic acid bacteria), and C3 was added 10 mL of consortia, with a volume ratio of AAB (acetic acid bacteria): LAB : yeast respectively 2:4:4, then fermented for 10 hours. The results of pH and %ethanol measurements for C1 were 4.29 and 5.94; C2 were 4.25 and 5.49; and C3 were 4.12 and 4.93. Organoleptic data were analyzed using the Friedman test  and confirmed that the strategy affected the taste of tuak (p-value <0.05), but not the aroma. Furthermore, Wilcoxon test results clearly indicated that C2 was significantly different from C1 and C3. C2 was rated by panelists as the best in terms of taste and aroma profile, but C1 was also liked almost equally as a product (overall liked) compared to C3. The taste profile of C2 was sweet, with a slightly pungent sour aroma.
Performance evaluation of forward osmosis and ultrafiltration membranes in harvesting Chlorella vulgaris Muhammad, Defghi Arsy; Maharsih, Inggit Kresna; Nugroho, Wahyunanto Agung; Wibisono, Yusuf
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (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.2025.008.02.7

Abstract

Chlorella vulgaris is a widely studied microalga due to its applications in food, pharmaceutical, and bioenergy sectors. Traditional harvesting methods often require chemical agents and energy-intensive processes. This study evaluates and compares two membrane-based harvesting technologies—Forward Osmosis (FO) and Ultrafiltration (UF) on key performance parameters: water flux, reverse solute flux (RSF), membrane fouling, biomass concentration, and energy/cost efficiency. The FO process, operated with varying NaCl draw solution concentrations (3–5 M), achieved maximum fluxes of 1735.3 LMH (FS) and 1930.4 LMH (DS), with the highest biomass yield of 10.8 mg/L. The UF process, using PVDF membranes, reached a peak flux of 4367.8 LMH and higher membrane fouling. While UF showed faster dewatering with lower electrical energy (50.6W vs. 136W), FO demonstrated lower fouling and potential for continuous sustainable operation. These findings inform optimization strategies for scalable, energy-efficient microalgae harvesting systems.
Standardization of Moringa oleifera leaf powder extracts from different leaf stalk colors as raw material for herbal pharmaceuticals Fidyasari, Ambar; Estiasih, Teti; Wulan, Siti Narsito; Khatib, Alfi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (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.2025.008.03.4

Abstract

Standardization in the pharmaceutical field is essential to ensure quality, and to meet chemical, biological, and pharmaceutical standards, including stability assurance as a pharmaceutical product. Specific and non-specific standardizations are conducted to guarantee the efficacy and quality of extracts, which ultimately ensure the pharmacological effects of the plant. This study aims to determine the specific and non-specific standardization parameters of ethanol extracts from green, white, and red Moringa oleifera leaf powder (MOLP). The highest extract yield was obtained from the red-stalked MOLP. The organoleptic analysis of the Moringa leaf extracts from various varieties resulted in thick extracts with a greenish-brown color, characteristic odor, and bitter taste. In the specific parameters, the water-soluble and ethanol-soluble extract contents met the standard of ≥ 5.0%. The non-specific parameters, including loss on drying, total ash content, acid-insoluble ash content, and extract specific gravity, all met the required standards. The total microbial contamination in the extracts met the criteria, remaining below the maximum limit of 10 colonies per gram. The chromatographic profile of the MOLP ethanol extracts obtained by Gas Chromatography-Mass Spectrometry (GC-MS) revealed the presence of terpenoids and steroids. The ethanol extract of MOLP complied with the content standards set by the Indonesian Pharmacopoeia.
Characterization of sheet organic mulch produced from coconut fiber, water hyacinth, and banana pseudostem fiber combinations Harahap, Nur Anisah Rizky; Nurhamiyah, Yeyen; Dewi, Ika Atsari; Jung, Young Hoon; Hamzah, Muhammad Hazwan bin; Rohma, Novita Ainur; Samudra, Rizki Putra; Pratama, Andhika Putra Agus; Lee, Yeon Ju; Suhartini, Sri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (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.2025.008.03.9

Abstract

This study developed a sheet-type organic mulch from coconut fiber, banana pseudostem, and water hyacinth without synthetic additives through drying, alkaline pretreatment in 1% NaOH solution for 30 minutes, pulping, molding, and oven-drying at 50 °C for 72 hours. The products were characterized for physical, mechanical, and chemical properties, including moisture and ash contents, water absorption capacity, tensile strength, and proximate, lignocellulosic, CNPK, FTIR, and SEM-EDX analyses. The raw materials showed distinct compositions: coconut fiber was rich in lignin (27.52%) and cellulose (37.87%), banana pseudostem had the highest hemicellulose (36.25%), and water hyacinth contained the greatest protein content (16.74%). Among treatments, M3P3 (70% coconut fiber: 30% banana pseudostem) exhibited the highest water absorption capacity (257.00%), while P1 (100% banana pseudostem) achieved the highest tensile strength (9.97 N). In contrast, E1 (100% water hyacinth) showed the highest moisture content (8.83%) but the lowest tensile strength (5.11 N). FTIR and SEM-EDX results confirmed the presence of hydroxyl and carbonyl functional groups and a porous surface morphology, supporting water retention and nutrient release. Overall, the composite mulch demonstrated eco-friendly, economical, and adaptive properties suitable for sustainable tropical agriculture applications.

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