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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 10 Documents
 1 
Search results for , issue "Vol 4, No 1 (2021)" : 10 Documents clear
Identifying elements of mushroom business development in Malang City with a Canvas model approach Ardaneswari Dyah Pitaloka Citraresmi; Novi Haryati; Paramyta Nila Permanasari
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.6

Abstract

The mushroom agroindustry has a profitable business opportunity for farmers because it is easy to cultivate, needs short planting time, and does not require extensive planting land. Moreover, the price of post-harvest products is quite high. To face increasingly intense competition, mushroom agroindustry actors need to implement strategic management to increase business competitiveness. The purposes of this study are to identify a business model using the business mode canvas (BMC) approach, analyse the internal and external factors of mushroom agroindustry and formulate alternative business development strategies using SWOT analysis. The result shows that the business model of mushroom agroindustry viewed by nine elements of BMC. By SWOT analysis, mushroom agroindustry has internal strength in its business that is on clear consumer segmentation (0.650). The weakness is anticipating the fewer consumers’ enthusiasm toward healthy food products (0.500). The opportunity of mushroom agroindustry is optimizing the online market (1.200). The threat is competitors from other food products (0.525). Some alternatives of developing the business are based on hold and maintain position consists of four combined strategies: developing and increasing product quality (SO), increasing promotion and services (ST), marketing the products by social media (WO), and evaluating the quality of business relationship (WT).
The effect of carbonized rice straw levels on the dawet gel properties Erni Sofia Murtini
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.1

Abstract

Merang, part of rice straw, waste generated from rice harvesting process, is abundantly available in Indonesia. Incomplete burning of merang generates carbonized rice straw (CRS). This study is aimed to identify selected minerals (K,Ca, Na and Fe) contents of CRS using AAS, and to evaluate the effect of differentconcentrations (1.5-3%) of CRS addition on the pasting properties of rice:sago mixflour (55:45), and on the black color intensity, texture, and sensory properties of dawet gel. CRS contains potassium (20599.91±776.44 ppm), calcium (307.58±70.71), sodium (30.59±1.03ppm) and iron (1079.98±20.75 ppm). Despite the temperature similarity, pasting properties of mixed flour such as final viscosity and peak time are significantly decreased in response to CRS addition. Increase in CRS concentration results to significant increase of the black color intensity and texture of dawet gel. Sensory evaluation suggests that most of the panelists prefer the color and firmness showed by dawet gel with addition of 2.5% of carbonized rice straw. This result suggests that CRS could be an interesting new food ingredient for increasing black color intensity and texture of food product.
Adaptation of breakfast serving mechanism during Covid-19, and management of food surplus in two-star hotel (Case study on Amaris Hotel, Bandung) Gilang Pratama Saragi; Meti Ekayani; Drajat Martianto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.7

Abstract

Covid-19 conditions force hotels to change the mechanism of breakfast serving system, which was previously done in a buffet. This is because buffet breakfast is the time for hotel guests to gather with each other, but this is not in accordance with the Covid-19 health protocol. Besides, the buffet method also caused food surplus because the hotel had to prepare more food than the number of guests. The food surplus has the potential to become food waste if not utilised. The purpose of this research was to provide an overview of the amount of food loss from the producer side, both in terms of resources and the economy from buffet breakfast activities at hotel, and provide options for breakfast serving at hotels during the Covid-19 pandemic. This research was conducted at a two-star hotel in Bandung using survey, observation, and interview methods. The results of this research indicated that the breakfast serving method during a pandemic could be done by room service mechanism. The potential for food waste from food surplus comes mostly from the main course menu, especially carbohydrate (rice) group with 48%. If food surplus is not managed, it could become a large loss potential in both resources and economic. What is significant from this research is that this research was carried out from the producer's side, by managing the food surplus from the serving container and not from the hotel guest plate. Thus, the research results can be used as a reference for environmentally friendly hotel management.
Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C Mulia Winirsya Apriliyani; Abdul Manab; Premy Puspitawati Rahayu; Miftahul Jannah; Puput Nurul Hidayah; Fina Faleha Firdiatila
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.2

Abstract

Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under refrigeration (8 oC), in terms of water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma and possible deviations), physicochemical properties (i.e. moisture content, water holding capacity/WHC, pH, lipid content, color), Total Plate Count (TPC), and microbial properties (i.e. Staphylococcus aureus, Escherichia coli, and Salmonella sp.). The materials used were broiler breast fillets and casein chitosan edible coating. The research was conducted using a Completely Randomized Design (CRD) based on 5 variations in storage time treatments i.e. at 0 h; 24 h; 72 h; 120 h; and 168 h in 4 replications. Edible coating casein chitosan on broiler meat under storage showed significant on Aw, WHC, pH, lightness, TPC, S. aureus, and E. coli. The application of casein-chitosan as an edible coating could be suitable to assure the safety of food products such as chicken meat at the range of storage time studied.
Production and added value of waste cooking oil product derivatives in the Bali Province Dewa Ayu Anom Yuarini; Ganda Putra; AAPA Suryawan Wiranatha; Luh Putu Wrasiati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.8

Abstract

Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced during food frying. In 2019, the cooking oil consumption in Bali Province was 4,735,057 L/month and the WCO produced was estimated about 3,314,540 L/month. The Government of Bali plans to manage WCO in an integrated manner WCO in an integrated manner by processing it as derivative products with economic value. The study  aimed to transform WCO into high-value added products (i.e. aromatherapy candles, liquid soap, and biodiesel), and to analyze their economy valued added. The Hayami method was used to determine the economyvalue added  of each product. The results showed that WCO was most widely used in producing biodiesel (84%), candle (17%), and liquid soap (10%). Based on the Hayami method, the added value from candle products was IDR. 4,838 / kg (or added value ratio of 9.68%),  was classified as a low added product. The added value of liquid soap was IDR 8,495/kg (or added value ratio of 47.38%), classified as a high added value product.  While,  biodiesel products generating the added value of IDR 2,363/kg (or added value ratio of 25.57%), classified as a  medium added value product.
Resource-based view model implementation toward business competitiveness (Case study in mushroom SMEs in Malang, Indonesia) Ardaneswari Dyah Pitaloka Citraresmi; Andan Linggar Rucitra; Novi Haryati; Faizatul Amalia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.3

Abstract

Mushroom is one of the main commodities of agroindustry which experienced an increase in production due to the existence of consumer awareness to consume healthy products. The popularity causes the development of the mushroom processing industries in Malang. To improve the quality of products, mushroom SMEs need to further develop the company performance. Company performance can be achieved with an effective competitive advantage. Competitive advantage is a factor that a company should have in order to succeed in business. The fundamental source of competitive advantage is assets. This research use a Barney’s theory in determining strategic resources to achieve competitive competitiveness called Resource-Based View (RBV). The purpose of this research are to determine the influence of: (1) tangible assets on competitive advantage strategy, (2) intangible assets on competitive advantage strategy, (3) company capability on competitive advantage strategy, and (4) competitive advantage strategy on company performance. The exploration techniques utilised are quantitative and Partial Least Square (PLS). The results showed that the tangible assets and company capability have a strong influence and positively contribute to competitive advantage strategy, meanwhile intangible assets have a weak influence and negatively contribute to competitive advantage strategy, and competitive advantage strategy has a strong influence and positively contributes to company performance.
The effect of wet-salting preservation method on the physicochemical and microbial quality of Dasyatis sp. Novianti Adi Rohmanna; Zuliyan Agus Nur Muchlis Majid; Syifa’ Rabbani; Sri Kumalaningsih; Sucipto Sucipto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.9

Abstract

Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as an efficient and inexpensive preservation method. This study aimed to determine the effect of brine concentration on the physicochemical and microbial quality of Dasyatis sp. The research used a Completely Randomized Design with factor of brine concentration (i.e. 10%, 20% and 30%). The statistical analysis consists of variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%). The fish sample was soaked in brine solution at different concentrations for one hour. Total crude protein, physicochemical (total volatile basic nitrogen/TVB-N, tri-methyl amine/TMA, and pH), and (total plate count/TPC) were analyzed. The results showed that the brine concentration effect of physicochemical and microbiological of Dasyatis sp (p<0.05). The best treatment was obtained at the application of 10% brine concentration, which had physicochemical parameters as follows: 6.92 pH, 6.110 mgN/100g TVB-N, 5.520 mgN/100g TMA, 16.78 % protein, and 0.537x105 CFU/ml TPC.
Brewing optimization for functional properties and visual appearance of Dampit Robusta coffee leaves tea Kiki Fibrianto; Sudarminto Setyo Yuwono; Laila Yum Wahibah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.4

Abstract

Coffee leaf tea is made by drying coffee leaves in an oven at 70oC for 4 hours. The quality of coffee leaves tea does not only depend on the process of making tea but also the way the tea is brewed. There were 2 types of brewing techniques investigated in this study, namely infusion and decoction. Response Surface Methodology (RSM) was conducted to optimize the brewing time and temperature for obtaining highly functional coffee leaves tea with optimum total phenolic content (TPC) and antioxidant activity. The Rate-All-That-Apply (RATA) sensory technique was then applied to determine the sensory characteristics of coffee leaf tea. It was observed that optimum tea quality brewed by hot infusion technique was obtained at 80.03oC for 10.4 minutes while that of decoction technique was obtained at 95.38oC for 5.7 minutes. The coffee leaves tea brewed by decoction technique have higher total phenolic content, tannin and antioxidant activity than that of infusion technique (p-value<0.05). Even though the functional properties of coffee leaves tea such as total phenolic content and antioxidant activity,  tended to be lower than that of commercial black tea, the coffee leaves tea is still more superior than that of tea leaves that prepared as the process of coffee leaves tea. The coffee leaves tea that brewed by both decoction and infusion techniques were well accepted by consumer panel.
Cardboard formulation made from banana stalks and coconut coir using linear programming method Azimmatul Ihwah; Retno Astuti; E. F. Sri Maryani Santoso; Afifah Ulfah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.10

Abstract

Malang Regency produced 690,136 tons banana in 2016. The banana production is in line with the waste (banana stalks). Banana stalks contain 83.3% cellulose and 2.97% lignin, of which can be used as raw material for paperboard making. However, the banana leaf paper has a low tensile strength of 7.45 N/mm2, so additional fibers to strengthen the paper is necessary, such as coconut coir which has a tensile strength of 46.67 N/mm2. This research aimed to formulate the material for paper making, such as the fiber source (banana fronds and coconut coir), filler (tapioca), and water to produce paperboard with minimal costs. The research was conducted using a linear programming method with LINDO software. The formulation of a sheet of cardboard produced was 34.79 g of dry banana stalks, 19.20 g of coconut coir, 6.00 g of tapioca, 136.08 g of NaOH, 2080 mL of distilled water, and 1000 mL of water with manufacturing cost of IDR 6,931.15. The paper characteristics has gramature of 323.8 g/m2, moisture content of 19.75%, water absorption test of 743.2 g/m2, tensile resistance of 1.4 kN/m, and stiffness of 5.7 mN.m. 
Volatile compounds trigger the pleasant strong aroma of new cultivar Gama Melon Parfum during growth and maturation Umar Hafidz Asy&#039;ari Hasbullah; Supriyadi Supriyadi; Budi Setiadi Daryono
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
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.2021.004.01.5

Abstract

Melon (Cucumis melo L.) cv. Gama Melon Parfum (GMP) is the new cultivar from cross-breeding of Natsuno Omoide (NO3) female parent and Miyamauri (MR5) male with phenotypic characteristics that is prominent such as very strong pleasant aroma when ripe. The physiological characteristics will be changed which have an impact on the formation of volatile compounds during fruit development. Therefore, the profile of strong volatile aroma compounds during fruit development to is critical to be identified. The volatile compounds analysis was performed on fruits harvested at 7, 14, 21, 28, and 35 days after pollination and storage at -20°C. Gas chromatography-mass spectrometry (GC-MS) was used for volatile identification. The results showed some volatile compounds changed during fruit development consisted of 8 esters, 2 alcohols, 1 acid, 3 terpenoids, and 3 hydrocarbons. The profile of volatile compounds was dominated by esters, followed by alcohols and acid respectively. Interestingly, the characteristics of the volatile compounds can differentiate between the ripe stage and unripe stage using principal component analysis. The findings of this study can be used to improve the quality aroma of GMP.

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