cover
Contact Name
Sri Suhartini, PhD
Contact Email
-
Phone
+62341580106
Journal Mail Official
afssaae@ub.ac.id
Editorial Address
Jl. Veteran Malang 65145 Indonesia
Location
Kota malang,
Jawa timur
INDONESIA
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
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.
Articles 124 Documents
Utilization of whey waste as a substrate for making nata de whey Fina Ayu Tegarwati; Ana Fairuza Fajriana; Dwi Pujiana
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 2 (2019)
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.2019.002.02.5

Abstract

Increasing in demand and imports of cheese is parallel to an increase in cheese production annually. High cheese production is directly proportional to generation of whey. Whey is considered as wastewater and usually directly disposed to environment causing a detrimental impact such as water pollution. Whey contains 55% of dairy protein and is potential to be used for nata seed growth. Therefore, it is necessary to valorise whey into a high value-added product. This research aimed to use nutrient-rich whey wastewater as a medium of development for Acetobacter xylinum bacteria in the production of nata de whey, as well as to investigate the effect of of sucrose addition to the characteristics of nata de whey. The research design used was Randomized Block Design (RBD) with 2 factors of Acetobacter xylinum (inoculum) concentration (i.e. 5, 10, and 15%) and sucrose concentration (i.e. 3, 4, and 5%). The results showed that the treatment with addition of 10% inoculum and 4% sucrose produced the nata de whey with superior quality. The resulted nata de whey has pH of 3.2 ± 0.13, total sugar of 4.24 ± 1.11%, total acid of 1.67 ± 0.08%, yield of 84.41 ± 7.27%, thickness of 1.345 ± 0.18 mm, and moisture content of 83.4 ± 1.97%, respectively.
A new method to use Water Pinch Analysis for complex wastewater scenarios Leo-Paul Vaurs; Chaowana Yirong
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 2 (2019)
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.2019.002.02.4

Abstract

A new method was developed to easily determine process critical concentrations allowing the use of Water Pinch Analysis to minimize the fresh water (FW) requirement of processes dealing with complex wastewater. This method consists in experimentally recycling water within the studied process until some process units get their key performance indicators negatively impacted. This paper provides all the mathematical tools to calculate the critical concentrations of a generic compound called “contaminant X” based on the critical number of recyclings and effectively use Water Pinch Analysis. This developed method was applied to a continuous and mix batch/continuous process with or without storage tanks, and two scenarios where some processes could remove a fraction of “contaminant X”,  froma biological process for example (such as anaerobic digestion). The Near Neighbour Algorithm had to be slightly modified to be used in pure batch or mix batch/contiguous processes with without storage tank. In all cases, the FW requirement was minimized while guaranteeing that all processes were working at optimal performances. 
Life cycle assessment of raw and fried tette chips production Millatul Ulya; M. Fuad Fauzul Mu’tamar; R. Arief Firmansyah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.02

Abstract

Madura has typical cassava-based food products including cassava chips, raw tette chips and fried tette chips produced by Small and Medium-sized Enterprises (SMEs). The production process of the three products varies and produces different environmental impacts. This study aims to evaluate and compare environmental impact assessments in the production of raw tette chips and fried tette chips using Life Cycle Assessment (LCA) approach. This study evaluates the product life cycle from the procurement of raw materials until the product is consumed. The results showed that fried tette chips had a lower environmental impact than raw tette chips per 500 gram basis. Climate change, photochemical oxidation and eutrophication are environmental impacts identified in this study. The results of this study are expected to get a comprehensive environmental footprint of the product system with respect to sustainable production and consumption.
Life cycle assessment of raw and fried tette chips production Ulya, Millatul; Mu?tamar, M. Fuad Fauzul; Firmansyah, R. Arief
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.02

Abstract

Madura has typical cassava-based food products including cassava chips, raw tette chips and fried tette chips produced by Small and Medium-sized Enterprises (SMEs). The production process of the three products varies and produces different environmental impacts. This study aims to evaluate and compare environmental impact assessments in the production of raw tette chips and fried tette chips using Life Cycle Assessment (LCA) approach. This study evaluates the product life cycle from the procurement of raw materials until the product is consumed. The results showed that fried tette chips had a lower environmental impact than raw tette chips per 500 gram basis. Climate change, photochemical oxidation and eutrophication are environmental impacts identified in this study. The results of this study are expected to get a comprehensive environmental footprint of the product system with respect to sustainable production and consumption.
Analysis of trend and determinant factors of imported soybean in the period of 2003-2022 Irfan Zikri; Safrida Safrida; Elly Susanti; Risty Angelia Putri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.03

Abstract

The import of soybean is still a necessity for the Indonesian government to meet the gap between domestic demand and supply.  This paper aims to analyze the trends of soybean import and its contributing factors in Indonesia.  The study employs a descriptive analysis by using secondary data in the form of time series from 2003-2017.  Data analysis uses trends analysis and single equation model with Ordinary Least Square method.  The main finding shows the trends of soybean production are to follow a quadratic pattern, tends to decrease with an average 6.12% per year, while demand and import linearly tend to increase respectively with an average 3.30% and 3.03% per year in 2018-2022.  The projection of the production will increase 27,60% in 2018 from the previous year and will gradually continue to decline to 0.4 million tons in 2022. Meanwhile, domestic demand projects 3,3 million tons in 2018 will increase to 3.7 million tons, and import volume is 2.5 million tons in 2018 and will increase to 3.0 million tons by 2022.  The main factors contributing to the import partially are domestic production and demands and follow by the exchange rate, the national and international prices of soybeans.  Statistically shows the increasing every ton of production will affect to decrease 1,02 tons of import volume, and the increasing every ton of demand will increase 0.99 tons of import volume.  Thus, the import policy is still unable to stimulate domestic production to fulfill the increasing domestic demand.
Analysis of trend and determinant factors of imported soybean in the period of 2003-2022 Zikri, Irfan; Safrida, Safrida; Susanti, Elly; Putri, Risty Angelia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.03

Abstract

The import of soybean is still a necessity for the Indonesian government to meet the gap between domestic demand and supply.  This paper aims to analyze the trends of soybean import and its contributing factors in Indonesia.  The study employs a descriptive analysis by using secondary data in the form of time series from 2003-2017.  Data analysis uses trends analysis and single equation model with Ordinary Least Square method.  The main finding shows the trends of soybean production are to follow a quadratic pattern, tends to decrease with an average 6.12% per year, while demand and import linearly tend to increase respectively with an average 3.30% and 3.03% per year in 2018-2022.  The projection of the production will increase 27,60% in 2018 from the previous year and will gradually continue to decline to 0.4 million tons in 2022. Meanwhile, domestic demand projects 3,3 million tons in 2018 will increase to 3.7 million tons, and import volume is 2.5 million tons in 2018 and will increase to 3.0 million tons by 2022.  The main factors contributing to the import partially are domestic production and demands and follow by the exchange rate, the national and international prices of soybeans.  Statistically shows the increasing every ton of production will affect to decrease 1,02 tons of import volume, and the increasing every ton of demand will increase 0.99 tons of import volume.  Thus, the import policy is still unable to stimulate domestic production to fulfill the increasing domestic demand.
Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria Kamonwan Manowan; Pairote Wongputtisin; Unnop Tassanaudom; Tanongsak Sassa- Deepaeng; Ni-orn Chomsri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.04

Abstract

Lactic acid fermentations can be performed through inoculation in orderto ensure consistent product quality and safety. This research investigatesthe effect of the use of Lactobacillus plantarum and Lactobacillusjohnsonii as a mixed starter in mushroom and vegetables fermentation onits product quality. The fermented product showed pH, titratable acidityand total phenolic content of 4.01±0.02, 1.00±0.03% and 519±11 mgGAE/kg respectively. Lactic acid bacteria counts in the fermentedproduct were between 8.5-9.5 log cfu/g throughout the storage time. Theresults from this research suggests quality satisfaction of the fermentedproduct in microbial, chemical and sensory after 30-day storage at 4C.This study showed that the fermented mushroom and vegetable producthas the potential to be used as a probiotic carrier food.
Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria Manowan, Kamonwan; Wongputtisin, Pairote; Tassanaudom, Unnop; Deepaeng, Tanongsak Sassa-; Chomsri, Ni-orn
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.04

Abstract

Lactic acid fermentations can be performed through inoculation in orderto ensure consistent product quality and safety. This research investigatesthe effect of the use of Lactobacillus plantarum and Lactobacillusjohnsonii as a mixed starter in mushroom and vegetables fermentation onits product quality. The fermented product showed pH, titratable acidityand total phenolic content of 4.01±0.02, 1.00±0.03% and 519±11 mgGAE/kg respectively. Lactic acid bacteria counts in the fermentedproduct were between 8.5-9.5 log cfu/g throughout the storage time. Theresults from this research suggests quality satisfaction of the fermentedproduct in microbial, chemical and sensory after 30-day storage at 4C.This study showed that the fermented mushroom and vegetable producthas the potential to be used as a probiotic carrier food.
Problems encountered during the start-up of up flow anaerobic sludge blanket reactors (UASB) at 20 ⁰C & 15 ⁰C Masood Abdusalam Ghanem Ali
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.05

Abstract

UASB technology has been widely adopted for the treatment wastewaters in warm climates. Operation at low temperature wastewaters still present some challenges. When working at lower temperatures a number of operational problems were experienced associated with the accumulation of biogas and wastewater solids in or below the sludge bed. Physical entrapment of the biogas produced formed a buoyant plug, which had a tendency to float the sludge bed. An operational solution to this problem was found which involved fluidising the bed once a day to ensure better distribution of organic solids and allow the release of any trapped biogas. This was achieved by pumping biogas directly from the reactor headspace back up through the bed for a period of ~4 minutes, then allowing the bed to settle for a short period (< 10 minutes) before allowing the effluent to discharge. This mode of operation has not been previously been reported and represents a valuable low-energy approach to dealing with high solids wastewaters of this type at low operating temperatures. The results confirmed that full flow treatment under ambient conditions, without heating of the UASB reactor, was feasible.
Problems encountered during the start-up of up flow anaerobic sludge blanket reactors (UASB) at 20 ⁰C & 15 ⁰C Ali, Masood Abdusalam Ghanem
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
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.2020.003.05

Abstract

UASB technology has been widely adopted for the treatment wastewaters in warm climates. Operation at low temperature wastewaters still present some challenges. When working at lower temperatures a number of operational problems were experienced associated with the accumulation of biogas and wastewater solids in or below the sludge bed. Physical entrapment of the biogas produced formed a buoyant plug, which had a tendency to float the sludge bed. An operational solution to this problem was found which involved fluidising the bed once a day to ensure better distribution of organic solids and allow the release of any trapped biogas. This was achieved by pumping biogas directly from the reactor headspace back up through the bed for a period of ~4 minutes, then allowing the bed to settle for a short period (< 10 minutes) before allowing the effluent to discharge. This mode of operation has not been previously been reported and represents a valuable low-energy approach to dealing with high solids wastewaters of this type at low operating temperatures. The results confirmed that full flow treatment under ambient conditions, without heating of the UASB reactor, was feasible.

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