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Mirwan Ushada
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Departemen Teknologi Industri Pertanian Fakultas Teknologi Pertanian UGM Jl. Flora Bulaksumur No.1, Kocoran, Caturtunggal, Depok, Sleman Daerah Istimewa Yogyakarta 55281
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Agroindustrial Journal
Published by Universitas Gadjah Mada
ISSN : 22526137     EISSN : 23023848     DOI : https://doi.org/10.22146/aij.v8i1
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences
The journal publishes original research paper and review paper based on topics coverage but not limited to: 1. Industrial systems and management 2. Bio-industry 3. Production systems 4. Quality analysis and standardization 5. Systems analysis and industrial simulation 6. Product engineering and waste management Papers may report the results of laboratory experiments, theoretical analyses, design-development-innovations related to product/services/technology/system, processes or processing methods, machines/equipment, experimental, laboratory and analytical instrumentation.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 12, No 2 (2025)" : 5 Documents clear
Development and Evaluation of Anti-Gout Jam Formulation from Jamaican Cherry (Muntingia calabura) and Stevia (Stevia rebaudiana Bertoni): Antioxidant Activity and Uric Acid Reduction Potential Nurjanah, Rizka; Anggraini, Yuliana Debora
Agroindustrial Journal Vol 12, No 2 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i2.106016

Abstract

This study examines the potential of Jamaican cherry (JC) and stevia, a natural sweetener, as an anti-gout jam. It aims to evaluate the effects of JC leaf and stevia extracts on the jam’s chemical, physical, and organoleptic qualities, finding the optimal formulation and ascertaining whether feeding JC jam lowers mice’s blood uric acid levels. A complete block design with two factors was applied. The two factors were JC leaf extract (A1: 30%, A2: 50%, A3: 70%) and stevia extract (B1: 1%, B2: 2%, B3 3%). The findings indicate that, while there was no significant shift in the jam’s viscosity, sugar reduction, color, flavor, aroma, or spreadability, adding more JC leaf extract did affect its pH and moisture content. Similarly, stevia extract did not affect flavor, color, spreadability, viscosity, and sugar reduction, but it significantly impacted pH, moisture content, and aroma. The ideal jam formulation was a blend of 70% JC leaf extract (A3) and 3% stevia extract (B3), with a preference score of 4.66 (neutral), a viscosity of 387.50 cP, a pH of 4.16, a moisture content of 59.38%, and a sugar reduction of 1.85%. According to the results of the in vitro test, the JC jam successfully lowered uric acid levels to normal conditions at 4.92 mg/dL.
Utilization of Nyamplung Oil as an Active Ingredient in an Antioxidant Facial Clay Mask Amelia, Okta; Yunira, Eka Nur’azmi; Larassati, Dyah Putri; Trimolaksono, Untung
Agroindustrial Journal Vol 12, No 2 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i2.106029

Abstract

Nyamplung oil has active components that are beneficial to skin health due to its high antioxidant content. Nyamplung oil serves as an active element in clay masks. This study uses nyamplung oil, which is high in antioxidants, to harness the renewing and skin regenerating qualities of this natural component. The study involved creating a clay mask with various concentrations of nyamplung oil (4%, 6%, 8%) and xanthan gum (0.6% and 0.8%), and then analyzing its antioxidant activity. The clay mask formulated with 6% nyamplung oil and 0.8% xanthan gum demonstrated strong antioxidant activity (IC50 = 88.29), with a drying time of 5.6 minutes, a pH of 5.56, and a viscosity of 92.2 cP. Conclusion: The results demonstrate that nyamplung oil is a potent natural antioxidant suitable for cosmetic applications. The clay mask formulation with 6% nyamplung oil and 0.8% xanthan gum showed excellent physicochemical properties and very strong antioxidant activity, indicating its potential as an effective facial skin care product.
The Effect of Aeration on the Composting Process of Distillation Waste from Kaffir Lime Leaves Kanza, Safira; Rizqiyah, Putri Afiqotur; Nurhadiyanti, Vivi; Cahyani, Chandrawati
Agroindustrial Journal Vol 12, No 2 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i2.106618

Abstract

The extraction process of kaffir lime (Citrus hystrix) leaves is aimed at obtaining its essential oil. However, the residual waste in the form of distilled kaffir lime leaves has not yet been optimally utilised. This residue holds potential as a composting raw material of compost. This study employed naturally occurring mixed-culture microorganism, assessed compost quality based on C/N ratio, temperature changes, yield, visual appearance, and organoleptic characteristics, providing insights into its potential as a sustainable soil amendment. The composting process was conducted using a bin composting method with a chamber volume of 125 cm³. The primary variable investigated was aeration, with two conditions: aerobic and anaerobic. Composting was carried out for a duration of 8 weeks, after which the yield, C/N ratio, organoleptic, and visual characteristics were assessed. The results indicated that anaerobic composting produced a slightly higher yield. In the eighth week, the yield of anaerobic composting was recorded at 2.1%, whereas aerobic composting yielded 1.8%. Both treatments produced compost with C/N ratios that conformed to the Indonesian National Standard (SNI), measured at 15.86 and 16.42 for aerobic and anaerobic processes, respectively.
Community-Based Management on Isolated Islands for Socio-economic Development — A systematic review Rizkina, Fitriana Dina; Takenouchi, Naruhito; Kasamatsu, Hiroki
Agroindustrial Journal Vol 12, No 2 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i2.108557

Abstract

This review paper offers a thorough understanding of the literature on research in isolated island communities from the past 10 years. It uses the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) method. First, the study identified 190 research papers from reputable international publishers, then selected 23 for the final stage. The review highlights the policy implications of CBM in agriculture (forestry), agroindustry, fisheries, and social science. The review reveals popular research topics discussed in recent studies and provides insight into the methods or approaches used. Our review's results show that specific methods are relevant and are still widely used by 39% of studies. Additionally, future research is expected to explore topics that have not been widely studied, particularly agroindustry. The percentage of agroindustry studies in the CBM review results on isolated islands reflects this situation, representing only 9% of the total, while fisheries represent 52%, social science 22%, and agriculture 17%.
Integrating Co-Creation and Open Innovation for Sustainable Value Creation: Evidence from Muslim-Friendly Restaurants in Tokyo Fadillah, Ikhbal; Ismoyowati, Dyah; Falah, Mohammad Affan Fajar; Tsujimoto, Masaharu
Agroindustrial Journal Vol 12, No 2 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i2.109683

Abstract

The growing presence of Muslim residents and visitors in Japan has increased the need for food services that align with Muslim-friendly expectations. However, limited empirical research examines how co-creation and open innovation contribute to sustainable business performance in this niche sector. This study explores these dynamics by analysing insights from five Muslim-friendly restaurants in Tokyo and survey responses from 57 Muslim consumers. The findings show that consumer involvement in open innovation activities meaningfully enhances several dimensions of sustainability, including financial performance, environmental responsibility, and social value creation, thereby strengthening trust and loyalty. Despite these positive outcomes, restaurants continue to face operational constraints—particularly certification challenges and the costs associated with providing fully Muslim-friendly offerings. The study suggests refining the DART (Dialogue, Access, Risk–Benefit Assessment, and Transparency) framework to reflect co-creation practices in minority-market food services better. Overall, the results confirm that open innovation significantly drives sustainable business outcomes (β = 0.675, p < 0.05) and provide strategic guidance for Muslim-friendly restaurants seeking to expand their market reach and enhance long-term sustainability.

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