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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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Priority risk mapping for halal meat production using FMEA method in medium-scale chicken slaughterhouse Rosyidi, Khafizh; Sucipto, Sucipto; Santoso, Imam; Wibisono, Yusuf
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.2025.008.03.5

Abstract

The halalness of animal food products, especially chicken meat, is a central issue in the food industry in Indonesia, where the majority of the population is Muslim. Chicken meat is considered a high-risk commodity among consumer food products. This study aimed to identify and evaluate Halal Risk Points (HRPs) in producing male chicken meat in a medium-scale chicken slaughterhouse in Pasuruan Regency, Indonesia. The method used Failure Mode and Effects Analysis (FMEA), by assessing three main parameters, namely Severity, Occurrence, and Detection to calculate the Risk Priority Number (RPN) of each potential risk in the halal production chain. The analysis was carried out with reference to the national halal slaughter standard of SNI 99002: 2016. A total of 17 risk factors were identified and analyzed at five main stages of production, from chicken arrival to final packaging. The results showed variations in RPN, ranging from acceptable risk categories to extreme risks. The slaughtering stage was the most critical stage, with three HRPs categorized as high extreme risk, including the slaughterer is not halal certified (RPN = 350), the cutting point is not correct (RPN = 378), and the chicken is not completely dead after slaughter (RPN = 420). These risks were directly related to violations of Sharia principles and require immediate mitigation actions. Other moderate to low risks were found in hot water soaking, offal removal, and product labeling stages. This study confirmed that the FMEA method was effective in systematically identifying halal risks in chicken slaughterhouse operations. The findings provide a strong basis for implementing risk mitigation strategies, such as standardization of procedures, labor certification, and utilization of monitoring technology to strengthen halal assurance and regulatory compliance.
Investigating the influence of drying temperature on the flavonoid profile, quercetin content, and antioxidant activity in dayak onion Arsianti, Rika Wahyuni; Argo, Bambang Dwi
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.2025.008.03.10

Abstract

As a traditional medicinal plant rich in flavonoids, Dayak onion (Eleutherine bulbosa) has great potential as a functional food. However, its high water content requires a proper drying process to maintain its bioactive compounds. This study evaluated the effects of oven drying temperatures 40°C, 50°C, and 60°C on the total flavonoid content (TFC), quercetin levels, and antioxidant activity of Dayak onion. Samples were dried to a target moisture content of 12% and analyzed using UV-Vis spectrophotometry, HPLC, and the DPPH method. The results showed a positive linear relationship between drying temperature and phytochemical quality. 60°C was the most effective condition, increasing TFC from 45.05 mg/L to 101.42 mg/L (2.25-fold), quercetin levels from 9.13 ppm to 17.51 ppm (1.91-fold), and significantly increasing antioxidant activity (decrease in IC₅₀ value). Thus, controlled drying at 60°C is an effective method to improve the quality and functional value of Dayak onions.
Protein extraction from white, red, and black rice bran using modified three-phase partitioning: Evaluation of solubility, phytochemicals, and proteomics profiles Miftahurrahmi, Miftahurrahmi; Estiasih, Teti; Sirinupong, Nualpun; Mahatmanto, Tunjung; Mubarok, Ahmad Zaki
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.2025.008.03.1

Abstract

This study investigated the extraction, solubility profile, phytochemical content, and proteomic profile of rice bran protein (RBP) from white (WRB), red (RRB), and black rice bran (BRB) using a modified three-phase partitioning (TPP) method. Protein solubility peaked at: BRB pH 3.4 (5.40 mg/mL), WRB pH 3.5 (5.10 mg/mL), RRB pH 3.6 (5.03 mg/mL). These differences may be attributed to pigment-protein interactions and inherent protein composition. Phytochemical analysis at optimum solubility pH determined common and specific metabolites of RBP types. Bioactive compounds such as isoflavones, trehalose, and amino acids were found in all samples. At the same time, colored rice brans exhibited a wider profile of secondary metabolites such as phenolics, alkaloids, and steroidal glycosides. Proteomic profiling identified universal seed storage proteins, antioxidant enzymes, and stress proteins across all RBP types. Variety-specific redox regulation and metabolism proteins were also observed, suggesting functional diversity. Integrating solubility optimization with protein and metabolite characterization provides a comprehensive understanding of RBP composition, indicating its potential value as a plant protein source and functional food ingredient. This study highlights solubility optimization, protein and metabolite characterization, and the nutritional potential of RBP as a sustainable plant source for food applications.
Power imbalances and socio-demographic barriers in robusta coffee value chain: Insights from Malang Regency, Indonesia Hadi, Yuswono; Soemarno, Soemarno; Dania, Wike Agustin Prima; Astuti, Retno
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.2025.008.03.6

Abstract

This study investigated power imbalances and inefficiencies in the Robusta coffee value chain in Malang Regency, Indonesia, employing an integration of the Structure-Conduct-Performance (SCP) framework and Value Chain Analysis (VCA). As the world’s fourth-largest coffee producer, Indonesia’s sector relied on smallholder farmers, who constituted 98% of producers but faced systemic marginalization. Drawing on survey data from 2,122 smallholder farmers and interviews with 26 traders, the analysis revealed a highly concentrated market structure, with four local collectors controlling 58% of trade and a single exporter dominating 68% of production. Farmers, despite generating 89% of value-added, retained only 50% of the consumer price due to exploitative intermediaries and informal pricing. Socio-demographic challenges, such as an aging workforce (92.5% over 45 years) and gender disparities (8.33% female participation), further hindered innovation and equity. The SCP-VCA integration uniquely exposed how market concentration enabled intermediaries to externalize costs, capturing 45.7% of the consumer price as profit, while farmers bore disproportionate labor. Policy implications emphasized digital transparency tools, farmer cooperatives, and certification subsidies to rebalance power dynamics. Demographic reforms, including youth engagement programs and gender-inclusive governance, were critical to addressing structural vulnerabilities.
Unlocking circularity: A PESTLE-SWOT analysis for sustainable black soldier fly (BSF) larvae waste valorization in an emerging economy context (Case study: Pasuruan, Indonesia) Wahid, Abdul; Suhartini, Sri; Asmaul Mustaniroh, Siti; Nurika, Irnia
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.2025.008.03.3

Abstract

Escalating organic waste poses a global challenge, particularly in emerging economies like Indonesia. The Circular Economy (CE) framework, utilizing Black Soldier Fly (BSF) larvae for waste valorization, offers a promising sustainable solution, yet successful implementation requires understanding contextual factors. This study analyzed external (PESTLE) and internal (SWOT) factors influencing CE adoption in BSF-based organic waste management in Pasuruan Regency, Indonesia. A mixed-methods approach with surveys of 30 BSF entrepreneurs and expert consultations was employed. PESTLE analysis identified macro-environmental influences, informing the SWOT analysis. Weighted scores for SWOT factors assessed BSF enterprises' strategic positioning. Key opportunities include rising market demand for BSF products and growing partnerships. Strengths are existing cooperation networks and BSF's waste reduction efficiency. However, significant weaknesses like limited CE understanding, reliance on basic technology, and lack of supportive regulations, coupled with threats like high infrastructure costs and limited advanced processing knowledge, create challenges. Overall Internal Factors Analysis Summary/IFAS (-0.15) and External Factors Analysis Summary/EFAS (-0.53) scores indicate a defensive strategic position. Unlocking circularity for BSF waste valorization in Pasuruan necessitates addressing regulatory gaps, enhancing technical capacity and CE knowledge, and fostering multi-stakeholder collaborations. Strategic interventions in policy, finance, and technology are crucial for transitioning towards a sustainable BSF-CE model.
Supply chain efficiency of geographical indication arabica coffee: Case study in Pasuruan Perdana, Randhiki Gusti; Sucipto, Sucipto; Dania, Wike Agustin Prima; Tolle, Herman
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.2025.008.03.7

Abstract

Arabica coffee from Pasuruan is one of Indonesia's flagship commodities, demonstrating strong competitiveness in both domestic and international markets. However, farmers frequently face obstacles related to market information access, which hinders their ability to identify trading partners that offer optimal profits. This study aims to examine the structure and efficiency of the Arabica coffee supply chain in Pasuruan. A random sampling technique was employed, involving 44 coffee farmers, 10 collectors, 5 wholesalers, and 1 exporter. Supply chain performance was evaluated through product and information flow analysis. Supply chain efficiency was measured using the farmer's share metric, which reached 82%. The study found that the supply chain structure consists of farmers, collectors/processors, wholesalers, and exporters. The supply chain flow includes product, information, and financial movements. Farmers obtain price information mainly from wholesalers and collectors, while wholesalers and exporters base their pricing on international coffee market benchmarks. Based on the farmer's share approach, marketing channels II, III, and IV were identified as efficient. The findings suggest that enhancing farmers' access to market information, strengthening farmer cooperatives, and improving infrastructure can further increase supply chain efficiency and strengthen farmers' bargaining positions, providing valuable input for policymakers and stakeholders aiming to develop more sustainable and inclusive coffee value chains.
Potency of bioactive compounds in Minasarua traditional beverage from Indonesia as an antioxidant and anti-inflammatory: A review Maramy, Neyla Vista; Widyaningsih, Tri Dewanti; Martati, Erryana; Endharti, Agustina Tri
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.2025.008.03.2

Abstract

Minasarua is a traditional beverage believed by the local community in Bima, Indonesia, to have perceived health benefits. This review explores the potential of bioactive compounds in Minasarua as antioxidants and anti-inflammatories. The product is made from ingredients such as ginger (Zingiber officinale), turmeric (Curcuma longa), Javanese chilli pepper (Piper retrofractum Vahl), pepper (Piper nigrum), and fermented black glutinous rice, each of which contributes key bioactive compounds, including gingerol, shogaol, curcumin, piperine, and anthocyanins. These compounds are known for their ability to neutralize free radicals and inhibit the expression of pro-inflammatory cytokines. Although individual components have been studied extensively, the potential synergistic effects of these compounds when combined in Minasarua remain underexplored. This review highlights the promising role of Minasarua as a functional beverage, suggesting that the interaction among its major compounds may enhance their collective antioxidant and anti-inflammatory activities. These findings offer a foundation for future research into the development of Minasarua as a health-promoting traditional drink.
The blue-green revolution: The emerging applications of marine microalgae pigments as natural food colourants Rahmawati, Kurnia; Yunianta, Yunianta; Risjani, Yenny; Sutrisno, Aji; Pane, Elya Putri
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.2025.008.03.8

Abstract

Microalgae are a viable source of natural pigments for food applications due to their brilliant colour and bioactivity. Microalgae produce natural pigments such as phycobiliproteins, carotenoids, and chlorophyll derivatives that have health-promoting properties, yet further research is needed to determine its stability under food processing conditions. Strain selection, stress-induced cultivation, and metabolic engineering are all examples of biotechnological breakthroughs that contribute to the pigments’ capacity to perform in these conditions. Various strategies, such as increasing thermal and pH resistance, help to promote their integration into food products. This review discusses the potential of microalgal pigments as natural food colourants, with a focus on their stability, bioprocessing, and use in functional foods. Microalgae, with their sustainable production and colourant-nutraceutical qualities, will symbolise the future clean-label and health-oriented food industry.

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