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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 18 Documents
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Search results for , issue "6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue" : 18 Documents clear
Sensory characterization of unpeeled robusta coffee at different roasting temperature and time Kiki Fibrianto; Harijono Harijono; Syaiful Adnan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Unpeeled coffee is a traditional post-harvest coffee production method with minimum waste. However, its sensory quality is relatively inferior compared to the peeled coffee beans. The sensory characteristics of unpeeled coffee can be optimized after the natural drying process by determining the roasting temperature and brewing technique to improve sensory preferences on several attributes tested, such as sweetness, bitterness, sourness, and grassy flavor as roasting and brewing are two major processes for developing coffee flavors. The beans were pre-treated by natural sun-drying as well as oven drying. A Central Composite Design on Response Surface Methodology was used to optimize the roasting temperature within the range of 179oC and 221oC and the roasting time within the range of 10 to 20 minutes for the optimum bean’s moisture content (%). The best-unpeeled coffee beans were obtained after three weeks of natural drying (approximately 28oC on average) and roasted at 221oC for 16 minutes. At this stage, the preferences for French-press brewed coffee were the highest, especially for the sweetness attribute. This might be supported by the fact that 2-methyl-5-hexen nitrile and 3-methyl-4-penten-1-ol were identified on GC-MS as the dominant detected volatile compounds.
Optimization of peppermint (Mentha piperita L.) extraction using solvent-free microwave green technology Delita Kunhermanti; Mahfud Mahfud
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Peppermint varieties indigenous to Europe and the Middle East are now widely cultivated in various regions, such as Indonesia. Peppermint is the main species of natural raw material in producing peppermint essential oil for its applications in the pharmaceutical, perfumery, and food flavour industries. The main challenge of extracting essential oil lies in optimizing different efficient and sustainable techniques for that proposed conventional extraction, which is usually based on high temperatures for a long time. Alternative green extraction techniques have emerged, such as those based on microwave-assisted extraction. In this study, solvent-free microwave extraction (SFME) has been applied to extract essential oil from Mentha piperita Linn, and response surface methodology (RSM) was selected to evaluate extraction conditions. The optimized variable parameter was microwave power (150-450 Watt), feed-to-distiller volume (F/D) ratio (0.08-0.12 g/mL), and particle size (0.5-1.5 cm). The optimum yield obtained was 0.6937% under operational conditions with 450 Watts of microwave power, 0.1 g/mL of F/D ratio, 1cm of particle size, and an extraction time of 60 minutes.
The effect of different drying times on physicochemical characteristics of surimi powder from kurisi (Nemipterus japonicus) Hidayatun Muyasyaroh; Asep Awaludin Prihanto; Wenny Bekti Sunarharum
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Surimi powder is a modification product of frozen surimi blocks produced through drying at a specific temperature and time. Surimi powder has many uses in the diversification of processed fishery products, namely to increase the nutritional and functional value of a product, especially cereal products. This research aims to determine the effect of different drying times on the physicochemical characteristics of the surimi powder of kurisi fish (Nemipterus japonicus). The drying times were 9, 12, and 15 hours at 60oC. The resulting kurisi fish surimi powder was observed for its characteristics, including proximate values, color, and product acceptance and then analyzed using Minitab software version 19. The results analysis of variance showed that the drying time had a significant effect (p < 0.05) on the value of water content, protein content and ash content, brightness (L*), and yellowish color (b*) but had no significant effect (p > 0.05) on the values of a* and ΔE*ab.
Waste analysis of coated peanut production using fuzzy analytical hierarchy process (Fuzzy AHP) Erika Ayu Yuanita; Panji Deoranto; Arif Hidayat; Riska Septifani; Wendra Gandhatyasri Rohmah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Production effectiveness is an essential aspect of industrial activities to obtain maximum profit with minimum expenditure. One of the companies currently focused on achieving high effectiveness in its production activities is PT XYZ. The purpose of the study was to determine the priority of waste in the coated peanut processing company using the Fuzzy Analytical Hierarchy Process (Fuzzy AHP) method. The Fuzzy AHP method combines AHP with a fuzzy system to cover the weaknesses of AHP, which has more personal properties. The Fuzzy AHP method helps in identifying the level of waste in PT XYZ, which is grouped into seven, namely defects (S1), waiting (S2), unnecessary inventory (S3), inappropriate processing (S4), unnecessary motion (S5), transportation (S6), and overproduction (S7). The results showed that the order of wastage criteria starting from the highest to the lowest are S4 with a weight vector value of 1,000; S5 with a weight vector value of 0,985; S1 with a weight vector value of 0,932; S2 with a weight vector value 0,702; S6 with weight vector value 0,678; S3 with a weight vector value 0,144; S7 with weight vector value 0,071. Based on this, it can be seen that the criteria for inappropriate processing have the highest priority as waste in production activities at PT XYZ. The results of the Fuzzy AHP method can be used as a basis for weighting the value stream analysis tools.
Prediction of Robusta green bean coffee moisture content based on bioelectric properties with artificial neural network method Retno Damayanti; Wahyu Dwi Ristianingrum; Nazhif Ubaidillah; Dimas Firmanda Al Riza
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

An artificial neural network (ANN) is presented for predicting the moisture content of Robusta green-bean coffee. Moisture content is measured based on bioelectric properties using a capacitance sensor, where coffee beans are considered capacitors. This research aimed to develop predictive models of the moisture content of Robusta green bean coffee using bioelectrical properties with the ANN method. Moisture content was affected by the bioelectrical properties, and the bioelectric model of green bean coffee moisture content became a resistor-inductance-capacitor (R-L-C) series. Moisture content is observed for 37.5 hours, with data collection time intervals every 2.5 hours. This research obtains 4800 data with eight samples at a frequency of 100 Hz, 1 kHz, and 10 kHz. The best ANN structure to predict moisture content based on the bioelectrical properties is 9-30-30-1. The selected ANN topology results in an R training correlation coefficient of 0.99123, an R validation correlation coefficient of 0.90343, a training MSE of 0.0099, and a validation MSE of 0.1047. ANN models based on the bioelectrical properties have been proposed to develop an accurate, simple, and reliable technique as a sensor for the detection of the moisture content of green bean coffee during the drying process.
Bioactive compounds of rice bran and their potential health benefits in the development of functional foods: A review Miftahurrahmi Miftahurrahmi; Teti Estiasih; Siti Narsito Wulan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
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Abstract

Rice bran is a by-product produced from the milling and polishing process of rice, which makes up about 10% of the whole grain. In 2021, the amount of rice bran produced in Indonesia can reach up to 3 million tons. Researchers have been intrigued to study rice bran as an ingredient for foods because it is considered underutilized despite its abundance and functional properties. Rice bran is rich in nutrients such as fat, protein, dietary fiber, ash, and bioactive compounds. There is an increase in the use of rice bran following consumers’ search for healthier consumption. Bioactive compounds in rice bran include phenolic acids, such as ferulic acid; flavonoids and anthocyanins, such as cyanidin glucoside; steroidal compounds, such as gamma-oryzanol; gamma-aminobutyric acid (GABA); etc. Rice bran’s wax contains wax esters and aliphatic alcohols, namely policosanol. Bioactive compounds in rice bran have been known to have beneficial effects on health as antioxidants, antidiabetic, and anti-inflammatory agents. The bioactive compounds of rice bran as well as its antioxidant activity are influenced by rice variety, degree of milling, and processing method. This paper aims to review the bioactive compounds of rice bran, including pigmented rice bran, to support the development of functional foods.
Moringa leaf chlorophyll content measurement system based on optimized artificial neural network Yusuf Hendrawan; Titon Elang Perkasa; Joko Prasetyo; Dimas Firmanda Al-Riza; Retno Damayanti; Mochamad Bagus Hermanto; Sandra Sandra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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This research aimed to measure the chlorophyll content of Moringa leaves using machine vision and an optimized artificial neural network (ANN). A total of 480 images were used, 70% as training data and 30% as validation data. Features extraction was used to extract color and textural features. ANN was used as a modeling method, and the filter method was used as a feature selection method to optimize the best ANN input. Sensitivity analysis was done by varying the attribute evaluator in the filter method, as well as the learning function, the activation function, the learning rate, the momentum, the number of hidden layers, and the number of hidden nodes in the ANN. The best ANN structure was 10 input nodes, 30 nodes in the hidden layer 1, 40 nodes in the hidden layer 2, and 1 output node when using a learning rate of 0.1, a momentum of 0.5, the traincgf learning function, a logsig activation function in the hidden layer, and a tansig activation function in the output layer. The correlation coefficient between predicted and real data in the training process was 0.9792 with the training mean square error (MSE) of 0.0100, and the correlation coefficient of the validation process was 0.9794 with the validation MSE of 0.0099.
Antioxidant capacity and phytochemical analysis of broccoli (Brassica oleracea L. var italica) powder with sun drying technology Mazarina Devi; Soenar Soekopitojo; Laili Hidayati; Rendis Trisnawan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
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Broccoli (Brassica oleacea L. var italica) is classified as a valueable agricultural product that contains high quality active compounds. Broccoli can be damaged easily without proper handling and post-harvest processing. The purpose of this study was to determine the phytochemical content and antioxidant capacity of broccoli stems, leaves and flowers by sun drying method. The treated samples then analyzed for the phytochemical content and antioxidant capacity. Furthermore, the data obtained were analyzed using ANOVA and DMRT. The results showed that broccoli leaf powder had the highest content of vitamin C (7,673mg/100g), chlorophyll (1746,198mg/kg), vitamin K (226,423 µg/g), phenolics (24210,120 mg/kg), flavonoids (15239,947 mg/kg) and antioxidant capacity (IC50= 25,215 ppm) compared to flowers and stems. This study shows that sun drying process maintains the quality of the phytochemical content and antioxidant capacity of broccoli plants. It can be concluded that broccoli leaf powder has the highest phytochemical content and antioxidant capacity so it can be used as a food ingredient in food processing such as noodles and bread.
Angkak (red mold rice) as an antihypercholesterolemic and antihypertensive effect: A review Primanita Setyowati; Elok Zubaidah; Aji Sutrisno
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
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Abstract

Red Mold Rice (RMR) or angkak is a fermented product of cooked rice by Monascus mold. RMR mainly contains pigments, monacolins (Monacolin K), andγ-aminobutyric acid (GABA). Monacolin K (MK) is also popular as lovastatin (natural statin). MK are inhibitors of enzyme 3 hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, the main enzim for regulating cholesterol synthesis and exertingpotent serum cholesterol demoting effect. GABA is a prominent inhibitory neurotransmitter found in the central nervous system.Itfunctions as an antihypertensive, anti-inflammation, and antioxidant. This paper provides a review of factors influencing the Monascus fermentation process on the synthesis of the pigments, MK, and GABA, which can relieve hypercholesterolemia and hypertension. The information reviewed for this paper was obtained from the SciFinder, Elsevier, NCBI, Science Direct, Google Scholar, Frontier, MDPI, and M.Sc. and Ph. D dissertations published in August 2021. Maximizing RMR bioactiveyield obtained by optimizing the selection of optimal monascus strain, substrates, and fermentation factor (pH, inoculum dimension, temperature, fermentation time). Comparison between collaboration RMR bioactive activities (MK, GABA) and statin activities arealso examined. Other bioactiveof RMR and their health benefits have been discussed. However, little information about the relationship between RMR bioactive and their effects on reducing hypercholesterolemia and hypertension is available. Red Mold Rice (RMR) or angkak is a fermented product of cooked rice by Monascus mold. RMR mainly contains pigments, monacolins (Monacolin K), andγ-aminobutyric acid (GABA). Monacolin K (MK) is also popular as lovastatin (natural statin). MK are inhibitors of enzyme 3 hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, the main enzim for regulating cholesterol synthesis and exertingpotent serum cholesterol demoting effect. GABA is a prominent inhibitory neurotransmitter found in the central nervous system.Itfunctions as an antihypertensive, anti-inflammation, and antioxidant. This paper provides a review of factors influencing the Monascus fermentation process on the synthesis of the pigments, MK, and GABA, which can relieve hypercholesterolemia and hypertension. The information reviewed for this paper was obtained from the SciFinder, Elsevier, NCBI, Science Direct, Google Scholar, Frontier, MDPI, and M.Sc. and Ph. D dissertations published in August 2021. Maximizing RMR bioactiveyield obtained by optimizing the selection of optimal monascus strain, substrates, and fermentation factor (pH, inoculum dimension, temperature, fermentation time). Comparison between collaboration RMR bioactive activities (MK, GABA) and statin activities arealso examined. Other bioactiveof RMR and their health benefits have been discussed. However, little information about the relationship between RMR bioactive and their effects on reducing hypercholesterolemia and hypertension is available.  
Production of 5-Hydroxymethylfurfural from cassava flour with deep eutectic solvent (DES) molar variations Mochamad Bagus Hermanto; Dina Wahyu Indriani; Anida Apriliani Simamora
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

In the past few years, 5-Hydroxymethylfurfural (5-HMF) has been used in many industrial practices as a substitution for plastics and a versatile precursor for synthesis into a variety of value-added chemicals and fuels. The potential use of glucose monomers from cassava (Manihot uttilisma) as a potential source for 5-HMF production needed to be considered. Deep Eutectic Solvent (DES) is natural, environmentally friendly, easy to obtain, and it was used as a solvent to increase the 5-HMF yield. Therefore, the objectives of this research are to obtain the 5-HMF from cassava flour with the suitable molar ratio of the DES solvent and to analyze the effect of the addition of DES solvent on the yield of 5-HMF. The synthesis of DES was based on choline chloride with ethylene glycol with a molar ratio of 1:2, 1:3, and 1:4 and was suitable for use as a solvent in the 5-HMF dehydration process. The ratio of glucose: DES of 1:6 affects the 5-HMF yield with the highest yield was 78.61% at a glucose concentration of 51.24% and the lowest without DES was 44.49% with the same glucose concentration.

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