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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 6, No 3 (2023)" : 10 Documents clear
In silico study of Impatiens balsamina L. for the screening of bioactive compounds as novel matrix metalloproteinase-1 inhibitor against photoaging Sindi Fujiyanti; Mochamad Nurcholis
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.5

Abstract

Photoaging is skin aging caused by exposure to UV rays, which increases the expression of matrix metalloproteinase-1 (MMP-1). The photoaging process is related to the degradation of collagen types I and III in the extracellular matrix by MMP-1, which causes wrinkles on the skin. MMP-1 inhibitors from natural products have the potency as anti-photoaging. This study aims to screen the potency of bioactive compounds from Impatiens balsamina L. as MMP-1 inhibitors through in silico studies. The best test ligands were selected based on bioavailability, pharmacokinetics, toxicity, and molecular docking tests against the target protein MMP-1 (PDB ID: 1HFC) compared to that of control ligands (PLH and doxycycline). Peonidin, kaempferol, and pelargonidin were selected as the best test ligands because they accomplish the characteristics of bioavailability, pharmacokinetics, and toxicity. Based on molecular docking results, those test ligands have better binding affinity than that of control ligands, as indicated by rerank scores of -108.807 kcal/mol, -99.9796 kcal/mol, and -98.9128 kcal/mol, respectively. Those test ligands also formed the same interactions with control ligands at residues Ala182, Asn180, Glu219, and Leu181. The results suggest peonidin, kaempferol, and pelargonidin were candidates for anti-photoaging agents through MMP-1 inhibition.
Optimization of instant corn cream soup formulation containing chicken bone and moringa leaf using linear programming Rike Tri Kumala Dewi; Ihsan Iswaldi; Kevin Basakara Jaya; Wafa Armitha Kwando; Rebecca Clarissa; Alwin Winardi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.10

Abstract

Chicken bone and moringa leaf can be used as raw materials in food products because of their high protein, calcium, and phosphorus content. This study aimed to identify the optimal formulation for producing instant corn cream soup with added chicken bones and moringa leaf meal, having a high protein, calcium, and phosphorus content with minimal raw material costs. The formulation was developed using a randomized group design with a combination of chicken bone (0%, 1.4%, 2.8%) and moringa leaf (0%, 1.1%, 2.2%). Then, the formulation was analyzed using linear programming with constraints based on SNI 01-4967-1999 regarding instant cream soup and PerBPOM No. 1 of 2022 regarding the supervision of claims on labels and advertisements of processed food. The three best formulas were subjected to a sensory test. The results showed that three of the nine formulas had the highest protein, calcium, and phosphorus content with the lowest raw material cost, i.e., Formula 5 (2.8% chicken bone, without moringa leaf), Formula 7 (2.8% chicken bone and 1.1% moringa leaf), and Formula 9 (2.8% chicken bone and 2.2% moringa leaf). These formulations also met the requirement for high calcium and high phosphorus in accordance with PerBPOM No. 1 of 2022. However, the samples did not reach the minimum requirement to be considered high protein. The sensory test results showed that Formula 7 was the closest to the ideal product and was also preferred by respondents.
Effect of inoculum size and agitation speed on bioethanol production by Kluyveromyces marxianus using sugarcane molasse Vitta Rizky Permatasari; Amilatun Mardiyah; Suprayogi Suprayogi; Nur Hidayat
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.1

Abstract

In this study, bioethanol production was carried out at a high temperature (40 0C) using Kluyveromyces marxianus in sugar cane molasses media with a study of combinations in fermentation conditions in the form of inoculum concentration and agitation speed. This study investigated the effect of inoculum concentration and agitation speed on bioethanol production. This study used a factorial randomized block design with two factors: inoculum concentration (with levels of 5%, 10%, and 15% (v/v)) and agitation speed (with levels of 100, 150, and 200 rpm). The results showed that the interaction of inoculum concentration and agitation speed significantly decreased pH, total sugar consumption, total reducing sugar  (TRS) consumption, and total dissolved solids (TDS). However, an increase in cell optical density (OD), ethanol concentration, and ethanol yields was evident from all treatments. The best treatment was from a combination of 10% inoculum with an agitation speed of 150 rpm, giving the highest ethanol concentration of 3.44% and ethanol yields of 89.91%.
The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product Rizka Mulyani; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Prakoso Adi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.7

Abstract

This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water. Kefir is made by mixing secang wood extract and pasteurized goat milk with 5% kefir grains, then incubated at 25ÌŠC for 20 hours. Goat-milk kefir was then tested for physicochemical quality (i.e., total solids, water content, pH value, acidity value, viscosity, and alcohol content), microbiological quality (i.e., total lactic acid bacteria (LAB) and total yeast), organoleptic properties, antimicrobial activity against Escherichia coli and Staphylococcus aureus, and antioxidant activity. The results showed that the physicochemical quality of kefir with the addition of secang wood extract had an effect (p<0.05) on total solids, water content, pH value, acidity value, and viscosity. The results showed that the addition of secang wood extract 8% to goat-milk kefir has an antioxidant activity of 12.18% and an antibacterial activity by inhibiting Escherichia coli and Staphylococcus aureus 24.81mm and 18.95mm, respectively. These findings confirmed that goat-milk kefir, with the addition of secang wood extract, has the potential as a functional food.
Program evaluation and review technique – Data envelopment analysis in benchmarking sustainable supply chain management of the potato chips industry Billy Akhbar Nugraha; Arif Hidayat; Wike Agustin Prima Dania; Katsumori Hatanaka; Saville Ramadhona
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.3

Abstract

Supply chain benchmarking of agroindustry can be done by emphasizing the perspective of sustainability. This paper aimed to analyze the efficiency of Sustainable Supply Chain Management (SSCM) in Micro, Small, and Medium Enterprises (MSMEs) and provided a prospective benchmark with the potato chips industry as a study case. Program Evaluation and Review Technique (PERT) estimated future input and output values to obtain prospective benchmarks and be added to the DEA formula later. Analytical Hierarchy Process (AHP) and Data Envelopment Analysis (DEA) methods were used to measure SSCM performance. The results showed that 17 of 20 Decision-Making Units (DMUs) were efficient (score 1). The other 3 DMUs were classified and got an efficiency score of 0.965, 0.955, and 0.995. In future estimates calculation, the efficiency score of one of the inefficient DMUs has changed to 1, while the other two got the scores of 0.996 and 0.980. The limitation of this research mainly comes from the scope of assessment, which is limited to the supply chain’s downstream sector and assesses only a limited number of MSMEs in a particular region. SSCM efficiency measurement variables were adjusted to be assessed and applied to MSMEs. PERT was also beneficial to gain future estimates of the assessment scope.
The effect of utilizing palm oil brown sugar and red chili extract (Capsicum annuum L.) in the production of sweet and spicy palm kernel meal sauce Hotnida Sinaga; Mimi Nurminah; Olivia Abira Rajagukguk
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.6

Abstract

Palm kernel meal is a by-product of palm oil processing that is abundant and has not been optimally utilized. This study aimed to investigate the impact of incorporating palm oil brown sugar and red chilies in the production of palm kernel meal (PKM) sauce for improving desirable physical, chemical, and organoleptic qualities. This research began with palm kernel meal fermentation to optimize the quality of palm kernel meal. Then, koji and moromi were fermented and followed by the cooking of palm kernel meal sauce. This study employed a completely randomized factorial design, with two factors: palm oil brown sugar concentration (60%, 75%, and 95%) and red chili concentration (0%, 10%, 20%, and 30%). The results showed that the interaction between palm oil brown sugar concentrations and red chili extract concentrations had a significant different effect (P<0.01) on ºHue, a*, b*, total soluble solids (TSS), protein, vitamin C, sensory attributes (i.e., aroma, taste, viscosity). While non-significant (P>0.05) effects were found on the value of L color, pH, reducing sugars, color, and general acceptance of palm kernel meal sauce.
Analysis of supply chain institutional efficiency performance in potato chips SMEs clusters after Covid-19 pandemic Siti Asmaul Mustaniroh; Sri Wahyu Pangesti; Riska Septifani
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.2

Abstract

The pandemic conditions in 2020-2021 resulted in problems for the potato chip micro, small, and medium-enterprise (SMEs) cluster, including an imbalance in sales numbers with the resulting production due to a drastic decline in demand, marketing, and business performance. The first trimester of 2022 shows an increased demand for potato chips. Therefore, efficient performance is needed to support production recovery and business performance by increasing supply chain institutional efficiency. This research aimed to analyze the efficiency performance value and the sub-variables input with the most influence on supplier efficiency performance. This research used the Data Envelopment Analysis (DEA) model CCR-I Dual with input sub-variables (i.e., cash-to-cash-cycle-time, lead time, and flexibility) and output sub-variables (i.e., percentage of conformance quality standards, order fulfilment, and delivery performance). The analysis was carried out on the flow of suppliers to potato chip MSMEs. The results show that 8 decision-making units (DMUs) were inefficient (55.56% and 33.33%), and 1 DMU was in efficient condition (100% green), namely is DMU 6. The results also show that the input sub-variable with the most influence on supplier efficiency performance was the flexibility of sending raw materials followed by cash-to-cash-cycle-time.
The technical and financial feasibility analysis of art paper production from betel nut husk fibre and paper waste Azimmatul Ihwah; Ika Atsari Dewi; Hendrix Yulis Setyawan; Erina Permata Puteri Yuscandra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.8

Abstract

Art paper made of betel nut husk fibre and paper waste is one example of an innovative product. Therefore, an analysis of the technical and financial feasibility of this innovation needed to be conducted. This research aimed to determine the technical and financial feasibility of the production business of art paper from betel nut husk fibre and paper waste. The technical aspect will focus on the technology utilized, primary raw material and additional raw material, production capacity, and any workforce involved in the business. Meanwhile, the financial aspect will emphasize the calculation of the Main Production Cost (MPC), Break Even Point (BEP), Business Efficiency (R/C Ratio), Payback Period (PP), Net Present Value (NPV), and Internal Rate of Return (IRR). The calculation result of the feasibility analysis shows that Production Cost (HPP) is IDR 12,786.00, BEPunit is 9,271 paper sheet, BEP (IDR) is IDR 148,326,906.00, R/C Ratio is 1.56, PP will be for 2.2 years, NPV is IDR 2,078,713,958.00, and IRR is 68.36%. Based on this result, this business on betel nut husk fibre and paper-based waste art paper is considered worth running.
Development of tomato maturity level prediction model based on portable visible spectrometer and machine learning Dimas Firmanda Al Riza; Nughi Arie Nugraha; Darmanto Darmanto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.4

Abstract

A tomato is classified as a fruit, which level of maturity is determined by its color. Upon distribution, tomatoes require sorting based on their ripeness level. Generally making improvements done conventionally with the human eye. This method has the disadvantage that the results are subjective. One way that can be used to measure the ripeness level of tomatoes is using a spectroscopic sensor. Spectroscopic sensors can predict the level of ripeness and its contents automatically. This study uses machine learning to create a model to classify ripeness level and predict firmness, total dissolved solids (TDS), and total acid in tomatoes. This study used tomatoes with 3 categories of maturity. Tomatoes were tested non-destructively, namely measuring firmness, total dissolved solids content, and total acid. The data obtained were processed using the Partial Least Square Regression method to predict firmness, TDS, and total acid, while the maturity level used the Naive Bayes method. The data processing results to predict the level of maturity using Naive Bayes obtained a success rate of 100%. While for the predictions of firmness, TDS, and total acid had R2 training and R2 testing, namely 0.685 and 0.678, 0.534 and 0.521, and 0.352 and 0.349, respectively.
The effect of formulation with ginger (Zingiber officinale var. Roscoe) and different brewing techniques on physicochemical and organoleptic characteristics of cascara tea Wenny Bekti Sunarharum; Ajeng Khorirodatul Djannah; Ngesti Ekaning Asih
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.9

Abstract

The utilization of coffee cherry pulp, one of coffee processing waste, into  tea (or known as cascara tea) is still limited regardless of its potential. Cascara tea flavor could be improved, such as by the addition of spices.  Besides the addition of spices, the brewing techniques may also contribute to the properties of brewed cascara tea and consumer acceptance This study aimed to determine the effect of formulation (the ratio between cascara and ginger) and the different brewing techniques on the physicochemical and organoleptic characteristics of cascara tea. The best treatment was also determined. This study was conducted in Nested design with 2 factors i.e. brewing techniques (decoction and infusion) and ratio of cascara and ginger (9:1; 7:3; 5:5). Data analysis was performed using Minitab 17 and the best treatment was chosen by Multiple Attribute Zeleny method. The results showed that the ratio between cascara and ginger, as well as brewing techniques had a significant effect (α = 0.05) on total phenolic content, caffeine content, pH, color (L*, a* and b* value), and organoleptic parameter (except for taste, aftertaste, and overall). The best treatment was obtained from cascara tea with ratio of cascara and ginger =7: 3, brewed using the decoction technique. It offered total phenolic content of 27.73 mg GAE/g; caffeine content of 1.93 mg/g; pH of 6.1; Lightness (L*) 40.1; redness (a) 12.4; and yellowness (b*) 25.6.

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