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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 5 Documents
 1 
Search results for , issue "Vol 1, No 1 (2018)" : 5 Documents clear
Mitigation strategies for supply chain risks in cassava chip SME using house of risk method (A case study in Langgeng Jaya Abadi SME, Malang Regency) Siti A. Mustaniroh; Dewi A. Ndadari; Dhita M. Ikasari
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (789.561 KB) | DOI: 10.21776/ub.afssaae.2018.001.01.5

Abstract

Langgeng Jaya Abadi is a small- and medium-scale entreprise (SME) located in Malang Regency with main business entity of producing cassava chips. In the operational of the business activities, the SME faced various issues that need to be immediately tackled or maintained by implementing risk mitigation strategies. Problems occured in Langgeng Jaya Abadi SME include a time-delay in delivery of cassava, planning mistakes, poor quality of cassava chips, and the sales fluctuation in cassava flour and and cassava chip. This study aimed to identify risk, as well as to assess and determine the risk mitigation strategies. The method used in the research was house of risk (HOR). The variables studied include supply risk, internal risk and demand risk. Four expert respondent were employed composed of supplier, SME owner, SME employee, and distribution agent. The results indicated that there were 24 risk events and 26 risk agents were identified. Risk assessment demonstrated that 2 priority risk agents include SME’s employee negligence and planning errors. The study further determined six mitigation strategies such as evaluating employee performance, providing reprimands and sanctions, scheduling activities, improving demand information on cassava chips, establishing inventory controls, and improving internal coordination systems.
Sorption characteristics of banana slices (Musa paradisiaca L.) var. Raja Nangka by gravity method La Choviya Hawa; Anang Lastrianto; Tanti Nirwana Tambunan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (635.365 KB) | DOI: 10.21776/ub.afssaae.2018.001.01.4

Abstract

Banana Raja Nangka (Musa paradisiaca L.) is a type of banana having a low economic value compared to other bananas due to its slight sour taste. Alternative valorisation of the banana is to make is into banana flour. Drying of banana slices var. Raja Nangka is an important factor to produce good quality of banana flour product. Drying is influenced by water content, water activity (aw), relative humidity (RH), moisture content balance, temperature, type of drying, drying rate, etc. The thermodynamic relationship between aw and moisture content balance of food products at constant temperature and pressure can be described by the behavior of moisture sorption isotherm.This research used a static gravimetric method composed of two treatment include desorption and adsorption samples at five levels of aw conditioned by using 5 g saturated salts: KOH (0.0738), MgCl2 (0.3244), CaCl2 (0.6183), NaCl (0.7509), KCl (0.8362) and three levels of temperature (i.e. 30, 40, and 50°C) in triplicate. Analysis of moisture sorption isotherm was carried out by weighing the samples on a daily basis until moisture content balance is reached. Moisture content balance is then fitted by using Wgnuplot software and the curve display is plotted by SM4WIN software.The results  of moisture sorption isotherm indicated that moisture content balance can be obtained within 10 days. The curve of water desorption and adsorption and the curve of hysteresis were well fitted in type II, known as sigmoid type. In the desorption sample, Xm was obtained at 30, 40 and 50°C with the values of 0.148, 0.096, 0.055 (kg water/kg solid) and the adsorption samples were 0.12, 0.059, 0.54 (kg water/kg solid), respectively. The C value of C in desorption sample was 66.18, 34.15, 23.70, while in adsorption samples were 67.88, 21.87, 75.53. The K values in desorption samples were 0.81, 0.86, 0.90 and in adsorption samples were 0.72, 0.89, 0.87.
The effects of earthworm concentration and extraction time on solubility of protein Nur Hidayat; Reny N. Utami; Wignyanto Wignyanto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (675.905 KB) | DOI: 10.21776/ub.afssaae.2018.001.01.3

Abstract

Earthworm (Lumbricus rubellus) is known to contain proteins making it suitable for alternative high-protein resources for  feed or animal food. Exctraction of proteins from earthworms is not an easy task and it requires multiple steps for purifying the protein extract. Furthermore, the extraction of earthworm protein is considered as uneconomical due to high operational cost. Therefore, altering the process is necesarry to enhance the extraction. The objective of this research is to optimize the solubility of protein from earthworm juice. The design used in this research is a completely randomized design consisting of two factors which are A (earthworm concentration) and B (extraction time). The results show that solubility of protein was 28.12% and the soluble solid was 67.63%. The optimum process includes earthworm concentration of 15% and extraction time of 90 minutes.
Effect of different post-harvest processing on the sensory profile of Java Arabica coffee Wenny B. Sunarharum; Sudarminto S. Yuwono; Hasna Nadhiroh
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.922 KB) | DOI: 10.21776/ub.afssaae.2018.001.01.2

Abstract

Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, semi-washed and fully-washed processing), and drying methods (mechanical and sun drying) on the sensory quality of Java Arabica medium-roasted coffee beans. The sensory quality was evaluated through cupping test employing five expert judges. The result revealed that different post-harvest processing factors has a significant influence on coffee sensory quality, particularly on four cupping attributes, namely fragrance/aroma, flavour, defects and final scores. Fermentation using more water and controlled mechanical drying were found to yield a better coffee sensory profile due to less identified defective characters in the cup. Nevertheless, different processing created specific coffee character that would have its own market provided the quality is properly controlled.
A dynamic model for managing adulteration risks of dairy industry supply chain in Indonesia Muhammad Arwani; Imam Santoso; Nuria Rahmatin
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (853.595 KB) | DOI: 10.21776/ub.afssaae.2018.001.01.1

Abstract

Supply chain has a principal role in supporting the development of milk processing industry. The supply chain of the dairy industry in Indonesia involves a number of actors and a variety of dairy handling that may lead into potential risks and failures. One of the risks affecting supply chain performance is the adulteration of raw materials. This condition can possibly result in the occurrence of chain’s effect. Thus, it is necessary to build a dynamic model to handle such problems. Dynamic modeling was used in this study. For the initial phase, determination of supply chain risk factor was investigated. Second, modeling of supply chain mitigation risk was conducted by using dynamic system. Dynamic models were used to analyse complex problems with many variables involved. The problem analysis results were modeled in a dynamic system that has an aim to reduce the risk of adulteration. This research has successfully constructed a model consisted of one main variable that can potentially reduce the risk. The foremost recommended strategy was to improve the transparency of supply chain management.

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