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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 208 Documents
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The effect of NaOH concentration and seagrass (Syringodium isoetifolium) extract concentration on the characteristics and antioxidant activity of solid soap Susilo, Bambang; Putri, Salsabilla Kirana; Zalyanti, Nadisa Indra; Azra, Wafa Nida Faida; Rohim, Abd.
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (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.2025.008.04.7

Abstract

Seagrass (Syringodium isoetifolium) is a marine plant commonly found in Indonesian waters, known to contain bioactive compounds such as antioxidants, anti-inflammatory agents, and antibacterials. This potential makes seagrass a natural ingredient that can be utilized in developing skincare products, one of which is solid soap. This study aims to determine the effect of varying concentrations of NaOH and seagrass extract on the physical characteristics and antioxidant activity of solid soap. The seagrass extraction process was carried out using the ultrasound-assisted extraction (UAE) probe method with 50% ethanol as the solvent. Solid soap was formulated with variations in NaOH concentration (20%, 30%, and 40%) and seagrass extract concentration (0%, 5%, 7.5%, and 10%). Soap quality tests included measurements of moisture content, pH, and foam stability, while antioxidant activity was tested using the DPPH method to determine the IC50 value. The results showed that increasing the NaOH concentration and seagrass extract level tended to increase the moisture content and pH of the soap. The highest foam stability was obtained in soap with 20% NaOH and 10% extract, although the differences were not statistically significant. Antioxidant activity increased with the addition of seagrass extract, with the best result found in soap with 30% NaOH and 10% extract, which had an IC50 value of 1470.90 ppm. The solid soap produced met the solid soap quality standards according to SNI 3532:2021.
Enhancing functional rice crackers with Rhizophora mucronata leaves origin Sangihe Islands: A novel approach to boost nutritional and antioxidant properties Tanod, Wendy Alexander; Cahyono, Eko; Rieuwpassa, Frets Jonas; Ansar, Novalina Maya Sari; Sambeka, Yana; Ijong, Frans Gruber; Mandeno, Jefri Anthonius; Palawe, Jaka Frianto Putra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (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.2025.008.04.3

Abstract

This study aims to develop rice crackers into a functional food enriched with mangrove leaves (Rhizophora mucronata) from the Sangihe Islands, Indonesia, to improve their nutritional and antioxidant capacities. Mangrove leaves were extracted and analyzed using Gas Chromatography-Mass Spectrometry (GC-MS), revealing 10 fatty acid-derived compound profiles. Rice crackers were produced by adding R. mucronata leaf pulp and evaluated for proximate composition (moisture, ash, protein, fat, carbohydrate, and energy), sensory characteristics, and antioxidant capacity. Proximate analysis showed that the rice crackers contained 12.62% protein, 18.51% fat, and 59.75% carbohydrate and complied with the Indonesian National Standard (SNI) for rice crackers regarding moisture content (5.71%). Sensory evaluation showed that rice crackers with added mangrove leaves were well accepted by panelists, with “like” to “very like” ratings for appearance, aroma, taste, and texture. The antioxidant capacity of rice crackers with the addition of mangrove leaves showed moderate activity (IC50 = 123.38 µg/mL) despite a decrease due to the frying process. This study concluded that R. mucronata leaves can be a potential functional ingredient, providing nutritional benefits and antioxidant properties in rice crackers.
Green product and green marketing as determinants of brand image and consumer purchase decision in the packaged tea industry Farida, Siska Nifro'atul; Santoso, Imam; Mustaniroh, Siti Asmaul; Wafi'uddin, Izzum
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (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.2025.008.04.8

Abstract

Growing environmental concerns have prompted companies, including those in the packaged tea industry, to adopt green strategies. However, the extent to which these strategies actually influence consumer perceptions and purchasing decisions remains a crucial area for investigation. This study aimed to analyse the influence of green products and green marketing on brand image and consumer purchasing decisions for tea packaged in Returnable Glass Bottling (RGB) in Malang City. This study uses a quantitative approach by collecting data from 160 respondents selected through purposive sampling. The data were analysed using the Partial Least Square (PLS) method. The goodness of fit test results showed that the model has good feasibility with a value of 0.545. The main findings indicated that green products and green marketing positively and significantly influenced brand image and purchasing decisions. Furthermore, brand image also significantly influenced purchasing decisions and was proven to be a strong mediator in the relationship between green strategies (products and marketing) and purchasing decisions. This study confirmed the implementation of effective green strategies can build a positive brand image, which in turn significantly encouraged consumer purchasing decisions in the packaged tea industry.
Kinetics of chlorophyll pigment degradation of pakcoy (Brassica rappa L.) juice during thermal process Wiyono, Andi Eko; Rusdianto, Andrew Setiawan; Ulya, Asyafa’atul; Setyawati, Putu Dewi Ratih
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (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.2025.008.04.4

Abstract

Pakcoy (Brassica rappa L.) is a horticultural commodity with great potential that requires further processing to preserve quality and extend their shelf life. One of the commonly used advanced processing techniques is the pasteurization method, which uses a thermal process. The thermal process is known to cause quality degradation in pakcoy juice, especially its chlorophyll content. This study is to determine chlorophyll pigment degradation kinetics in pakcoyjuice during the thermal process. The kinetics of chlorophyll degradation followed first-order reactions, with an activation energy of 38.24 kJ/mol. The ? value ranged from 114.943 to 384.615 minutes, the ? value was 60.61°C, and the reaction rate constant (?) increased with increasing temperature. The results of this study emphasized the importance of controlling the temperature and duration of the thermal process to maintain the quality of chlorophyll pigments in pakcoy juice.
Antibacterial and antioxidant properties of red mold rice fermented by different Monascus purpureus strains with varying citrinin production in glycine-supplemented rice media Ristiarini, Susana; Nugerahani, Ira; Kuswardani, Indah; Srianta, Ignatius
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (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.2025.008.04.9

Abstract

Red mold rice (RMR), a fermented product from Monascus purpureus, is traditionally used as a natural dye and flavor enhancer. The fermentation process produces various secondary metabolites, including pigments with antioxidant properties and citrinin with antibacterial properties. Adding glycine to the fermentation media lowers citrinin levels while enhancing red pigment content, potentially impacting the antibacterial and antioxidant activities of RMR. This study aimed to evaluate the antibacterial and antioxidant properties and quantify pigments in RMR extracts from different M. purpureus strains with varied citrinin production in glycine-supplemented rice media (GSRMR). A Non-Factorial Randomized Block Design was utilized, with isolates classified as low citrinin (JK2 and JK9B) and high citrinin (JK9A). Results revealed distinct metabolic profiles among strains (i.e., JK2, JK9A, JK9B) grown in GSRMR, affecting yield, pigment content, color value, and citrinin content. Notably, the JK2 extract demonstrated a larger inhibition zone against S. aureus, indicating superior antibacterial activity, while JK9B exhibited enhanced DPPH radical scavenging, FRAP, and TAC, underscoring its superior antioxidant properties. Furthermore, antibacterial and antioxidant properties in GSRMR were not related to the pigments and citrinin contents.
Optimization of polyphenolic compound extraction as natural antioxidants from pineapple peel waste (Ananas comosus (L.) Merr.) using ultrasonic-cellulase extraction (UCE) method Kumalaningrum, Amalia Nur; Yosep, Anestasya; Yuniar, Rizka Ayu; Simamora, Gevbry Ranti Ramadhani; Avanza, Mona Rida
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (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.2025.008.04.5

Abstract

This study aimed to optimize the ultrasonic–cellulase extraction (UCE) method for recovering polyphenolic compounds with high antioxidant activity from pineapple peel waste. Pineapple peel is an abundant agro-industrial byproduct containing valuable phenolic compounds with potential applications in functional foods. The extraction process was optimized by varying several parameters, including the solvent-to-sample ratio (10–50 mL/g), enzyme concentration (5–25%), pH (3–7), temperature (30°C–70°C), ultrasonic amplitude (30–70%), and extraction time (30–150 min). The optimal conditions were achieved at a solvent-to-sample ratio of 50 mL/g, enzyme concentration of 15%, pH of 6, temperature of 50°C, ultrasonic amplitude of 70%, and extraction time of 120 min, yielding the highest total phenolic content of 37.80 ± 4.21 mg GAE/g. Comparative analysis showed that the UCE method produced higher polyphenolic content (28.04 ± 1.08 mg GAE/g) and stronger antioxidant activity (IC₅₀ = 9.27 µg/mL) than enzyme-assisted extraction (EAE) or ultrasonic-assisted extraction (UAE) alone. These findings confirm the synergistic effect of ultrasonic cavitation and enzymatic hydrolysis, which enhances the release of bioactive compounds. This study highlights UCE as an effective, green, and energy-efficient technology for transforming pineapple peel waste into natural antioxidants, contributing to sustainable food processing and environmental conservation.
Tempeh, a local plant-based ingredient, and its application in gluten-free noodles with potential as a VO₂Max booster : A review Yudhistira, Razzan Aldrich; Waziiroh, Elok; Tridtitanakiat, Pavalee Chompoorat; Murtini, Erni Sofia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (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.2025.008.04.10

Abstract

The growing global demand for gluten-free products has positioned them as one of the most rapidly expanding trends in the food industry. Originally developed for individuals with celiac disease, gluten-free products have evolved into a wider market segment with significant development potential. In Indonesia, noodles represent an ideal medium for developing gluten-free food innovations due to their popularity and the availability of local raw materials. However, gluten-free noodles often face challenges related to poor texture and unbalanced nutritional composition, primarily due to the absence of gluten, which impairs dough elasticity and structural integrity. Beyond addressing these issues, gluten-free noodles can be further innovated as functional foods capable of enhancing VO₂Max. Emerging evidence suggests that the consumption of foods rich in the arginine amino acid, polyphenol and dietary nitrates can theoretically increase oxygen uptake, thereby enabling individuals to perform physical activities at elevated intensities and for extended durations without fatigue. Arginine and polyphenol is notably abundant in tempeh, a traditional Indonesian fermented soybean product, while nitrates are prevalent in leafy green vegetables such as spinach. By strategically selecting and combining raw materials with proven efficacy in improving gluten-free noodle quality, it is possible to develop products exhibiting favorable physicochemical and functional characteristics. In particular, the enrichment of arginine, polyphenol and nitrate contents holds promise due to their roles in nitric oxide synthesis and consequent enhancement of VO₂Max. The findings are expected to contribute to the advancement of nutritious and functional gluten free noodle products utilizing tempeh, a locally sourced Indonesian ingredients. This review not only advances gluten-free product innovation but also contributes to functional food development targeting improved physical performance.
Agrovoltaic system implementation for optimizing land productivity and sustainability under solar panel area in West Sumbawa Komarudin, Nurul Amri; Sari, Ratna Nurmalita; Nairfana, Ihlana; Tubal, Jairus Jesse M.; Sadidan, Ikhwanussafa
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (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.2025.008.04.1

Abstract

Greenhouse gas emissions are projected to increase by 50% by 2050, primarily due to reliance on non-environmentally friendly energy sources. The transition toward clean and renewable energy is therefore widely regarded as a key strategy for mitigating this trend.  West Nusa Tenggara possesses substantial potential for renewable energy development, particularly through solar power plants, owing to its abundant sunlight. In West Sumbawa, PT Medco Energi, via its subsidiary PT MPSoS, has implemented solar technology by installing panels on a 27-hectare site, capable of generating 26.8 MWp of energy. To further optimize land-use efficiency, PT MPSoS introduced an agrovoltaic approach that integrates solar energy generation with agricultural activities on the same land area. In collaboration with academic partners, PT MPSoS cultivated seedless watermelons beneath the solar panel structures. This study aimed to assess the feasibility and effectiveness of agrovoltaic systems in enhancing land-use efficiency through the integration of solar energy production and agricultural activity. A field experiment was conducted in which  seedless watermelons were grown beneath solar panels across 11 panel arrays, comprising three small plots (21 m x 6 m each) and eight large plots (31 m x 6 m each). Overall crop performance was assessed qualitatively based on plant growth success. Preliminary results indicate a crop establishment success rate exceeding 80%, underscoring the potential of agrovoltaic systems to contribute simultaneously to energy generation and food sustainability. 

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