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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 228 Documents
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Moisture sorption isotherm modeling and reverse spherification application in the production of chrysanthemum tea edible bubbles with mint leaf extract Hidayatullah, Dimas; Hawa, La Choviya; Yulianingsih, Rini
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
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.2026.009.02.1

Abstract

The chrysanthemum flower is an edible flower that is frequently processed into a dried form or used in food and beverages as edible bubbles.  Furthermore, mint leaf extract imparts a cooling sensation, enhancing the refreshing experience when consuming edible bubbles.  The storage technique for edible bubbles is a considerable challenge due to its effect on stability.  The study aimed to establish optimal storage conditions for edible bubbles by analyzing their sorption isotherm behavior and identifying the most suitable sorption isotherm model through comparison with five widely utilized models: GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Langmuir, Peleg, and Caurie. The static gravimetric method regulates water activity (aw) between 0.057 and 0.836 (30-50 °C) utilizing saturated solutions of KOH, MgCl2, CaCl2, NaCl, and KCl.  The statistical study identified the BET model as the best model, exhibiting the type II (Sigmoid) isotherm curve. The limits of primary, secondary, and tertiary bound water content in edible bubbles were determined to be 0.084 db (aw 0.271), 0.147 db (aw 0.558), and 0.502 db (aw 0.871), respectively.  Furthermore, the study reports a decrease in isosteric and net isosteric, entropy, and Gibbs free energy, alongside with an increase in equilibrium moisture content.
Identification of bioactive compounds in mountain soursop (Annona montana Macf.) and their potential as a source of antioxidants Apria, Desra; Warsiki, Endang; Sailah, Illah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
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.2026.009.02.7

Abstract

Annona montana Macf. (mountain soursop), a member of the Annonaceae family, is a tropical fruit with promising yet underexplored bioactive potential. This study aimed to comprehensively evaluate the phytochemical profile and antioxidant activity of mountain soursop fruit extract. Bioactive compounds were identified using Gas Chromatography–Mass Spectrometry (GC-MS), while antioxidant capacity was assessed through the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay under controlled conditions. GC-MS analysis revealed the presence of 80 compounds, including flavonoids, alkaloids, terpenoids, and fatty acids, many of which are well documented for their pharmacological and functional properties. The extract demonstrated very strong antioxidant activity with an IC50 value of 18.85 ppm, markedly surpassing several widely recognized natural antioxidants. These results highlight mountain soursop fruit as a valuable natural reservoir of bioactive metabolites with diverse biological functions. The findings further support its potential utilization in the development of functional foods, health-promoting formulations, nutraceuticals, and cosmetics, particularly those designed to mitigate oxidative stress and protect long-term skin health.
The effect of different formulations of milkfish (Chanos chanos) bone flour and nile tilapia (Oreochromis niloticus) bone flour on the physical, chemical, and organoleptic properties of milkfish nuggets Hidayah, Nurul; Nasution, Puterie Akila Bijakin
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
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.2026.009.02.2

Abstract

Indonesia possesses abundant natural resources in fisheries commodities; however, the level of fish consumption among the Indonesian population remains relatively low. Product innovation in processed foods, such as fish nuggets, can serve as a strategy to increase the added value of fish while also utilizing fisheries by-products, particularly fish bones, which are rich in calcium. This study aimed to determine the effect of different formulations of milkfish (Chanos chanos) bone flour and Nile tilapia (Oreochromis niloticus) bone flour on the physical, chemical, and organoleptic properties of milkfish nuggets. The research was conducted using a Completely Randomized Design (CRD) with five different formulations based on varying ratios of milkfish bone flour and Nile tilapia bone flour, namely A0 (100:0), A1 (75:25), A2 (50:50), A3 (25:75), and A4 (0:100). The evaluated parameters included physical analysis, chemical analysis (moisture, ash, fat, protein, and calcium content), and organoleptic evaluation (descriptive and hedonic tests). The results indicated that differences in the formulation of milkfish bone flour and Nile tilapia bone flour in milkfish nuggets had a significant effect (p < 0.05) on hardness, crunchiness, gumminess, protein content, and calcium content. The A0 formulation produced the highest calcium content at 852.89 ± 10.34 mg/100 g, while A2 showed the highest protein content at 12.93 ± 0.00%. Organoleptically, the A2 formulation was superior in color and taste attributes, A4 in aroma and aftertaste, while A0 in texture.
Extraction of baby java orange peel essential oil (Citrus sinensis (L.) Osbeck) using microwave assisted extraction (MAE) method Sunyoto, Nimas Mayang Sabrina; Savira, Sylvia; Fahurrozi, Muhamad Imam; Sukardi, Sukardi; Dewi, Ika Atsari; Rusdin, Halimah Hamdani; Pratiwi, Dinda Agustin
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
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.2026.009.02.8

Abstract

Baby Java oranges are extensively processed into juices, syrups, and candies, generating peel waste that poses environmental concerns if not properly utilized. The peels are rich in essential oils with significant industrial potential. Conventional extraction methods are time consuming and degrade oil quality due to prolonged heat exposure. This study investigates the effects of microwave power and extraction time on the yield and quality of essential oils extracted from Baby Java orange peels using Microwave-Assisted Extraction (MAE). Randomized Group Design was used with 3 power levels (100, 400, and 600 W) and 3 extraction durations (5, 10, and 15 min). Parameters analyzed included oil yield, specific gravity, refractive index, and color values (L, a*, b*), using two-way ANOVA and DMRT. Results showed that both microwave power and extraction time significantly affected oil yield (1.40-4.57%), specific gravity (1.0353-1.0416 g/mL), and color (L: 13.95-21.02; a*: 2.46-22.00; b*: 0.46-13.31), while refractive index (1.466-1.475) remained unaffected. Interaction effects were significant for specific gravity and color but not for yield or refractive index. These findings demonstrate that MAE provides an efficient and rapid extraction method, enhancing essential oil yield and maintaining quality within reduced processing times.
Chemical characterization of White Burley tobacco stems at varying elevations for bio-oil optimization using FTIR Puspitasari, Risky Anggraeni; Dewanti, Beauty Suestining Diyah; Setiyawan, Hendrix Yulis
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
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.2026.009.02.3

Abstract

Tobacco stems (Nicotiana tabacum), often discarded as waste, have significant potential as a source of secondary metabolites, including bio-oil. This study examines the effect of elevation on the chemical composition of White Burley tobacco stems from lowland, midland, and highland regions in Lumajang District using Fourier Transform Infrared Spectroscopy (FTIR). The FTIR results revealed distinct variations in functional groups: the lowland sample showed strong O–H, C–H aliphatic, C=O, and C–O peaks, indicating the presence of oxygenated compounds typical of bio-oil. The midland sample exhibited O–H, C–H aliphatic, and C–O–C bands, suggesting volatile organic and polar compounds. The highland sample revealed O–H, C–H, C=O, and C–O peaks, indicating both polar and non-polar compounds. Physicochemical analysis of aqueous extracts prepared from the same lowland, midland, and highland stem samples showed that the pH values were similar across samples (8.35–8.59), with the lowland sample having the lowest density (1.032 g/mL). These attributes suggest the lowland sample is most favorable for bio-oil production due to its closer pH to diesel oil and lower density. The findings indicate that elevation influences tobacco stem metabolites and physical properties, with lowland stems showing the greatest potential for high-quality bio-oil production.
Response surface optimisation of microbiochar-assisted Phanerochaete chrysosporium pretreatment of oil palm empty fruit bunches Nurika, Irnia; Fadia, Fitri Dwi; Setyawan, Hendrix Yulis
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
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.2026.009.02.9

Abstract

Oil palm empty fruit bunches (OPEFB) are abundant lignocellulosic residues whose conversion is limited by the protective association of cellulose, hemicellulose, and lignin. This study evaluated microbiochar-assisted biological pretreatment using Phanerochaete chrysosporium and optimised the combined effects of microbiochar concentration and incubation time. A central composite response surface design was applied with microbiochar at 10-50% (w/w) and incubation for 7-35 d, with axial levels of 1.72-58.28% (w/w) and 1.2-40.8 d. Total reducing sugar (TRS), total soluble phenols (TSP), weight loss, and residual hemicellulose, cellulose, and lignin were analysed. The highest TRS was 12.18 mg/gat 30% microbiochar and 40.8 d, while the lowest residual lignin was 11.20% under the same condition. The multi-response desirability solution indicated 36.75% microbiochar and 35 d, predicting 10.76 mg/gTRS, 32.67% weight loss, and 12.39% residual lignin. The results demonstrate that moderate microbiochar loading can support fungal pretreatment and improve OPEFB deconstruction.
Sustainable business model for agro-industrial SMEs: A systematic literature review Yushila, Aulia Bayu; Citraresmi, Ardaneswari Dyah Pitaloka; Haryati, Novi; Deoranto, Panji
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
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.2026.009.02.5

Abstract

The sustainability transition in the agro-industrial sector increasingly relies on small and medium enterprises (SMEs) adopting business models that align with digitalization and circular economy principles. However, existing research on Sustainable Business Models (SBMs) for agro-industrial SMEs remains fragmented, limiting the understanding of how these models enhance resilience and sustainable performance. This study aims to systematically review types of SBMs implemented by agro- industrial SMEs, evaluate their impact and examine the key barriers and enablers influencing their adoption. This study conducts a systematic literature review (SLR) guided by the PRISMA 2020 protocol and the PICO framework to ensure methodological transparency and thematic precision. 415 articles were screened from Scopus, ScienceDirect, and Google Scholar then 20 met the inclusion criteria. A mixed-method synthesis was employed, combining VOS viewer keyword mapping in thematic analysis. The analysis revealed five SBMs typologies: circular bioeconomy, digital and platform based, cooperative cluster, hybrid strategic, and value-driven ethical models. These models improve economic performance through efficiency and competitiveness, foster social inclusion and stakeholder collaboration, and advance environmental outcomes via resource circularity. Implementation challenges include financial, digital, and institutional barriers, while collaboration, policy support, and leadership capacity act as key enablers.
Dynamics of nicotine accumulation in Madura tobacco (Nicotiana tabacum L.): Effects of plant age and leaf position Hidayati, Bhekti Ayu; Setiyawan, Hendrix Yulis; Pranowo, Dodyk; Dewanti, Beauty Suestining Diyah; Suprayogi, Suprayogi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
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.2026.009.02.10

Abstract

Nicotine is the primary alkaloid in tobacco (Nicotiana tabacum L.), playing a significant role in determining tobacco quality. The Madura variety (Prancak 95) is highly adaptable to dryland conditions, making it suitable for studying the dynamics and rate of nicotine formation at different growth stages and leaf positions. This study aimed to measure nicotine content in Madura tobacco leaves based on plant age and leaf position and to determine its formation rate between growth phases. The experiment employed a randomized block design (RBD) with a factorial pattern, comprising plant age (i.e., 25, 40, 55, 70, and 85 days after transplanting/DAT) and leaf position (i.e., lower, middle, and upper) in three replications. Nicotine content was analyzed using the acidimetric titration method (SNI 01-7134-2006), and the formation rate was calculated as the difference in nicotine content between growth stages divided by the time interval. Results showed that nicotine content increased from 1.24% (25 DAT) to 2.72% (85 DAT). Average nicotine contents were 2.43% (upper), 1.86% (middle), and 1.64% (lower leaves). At 85 DAT, the upper leaves contained about 43% more nicotine than that of the lower leaves. The highest rate of nicotine formation occurred at 70–85 DAT.

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