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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 124 Documents
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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.

Page 13 of 13 | Total Record : 124

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