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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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The cyclone separator application on physicochemical characterization of coconut shell-liquid smoke grade C Angky Wahyu Putranto; Firda Puspaningarum; Sukardi Sukardi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 2 (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.2020.003.02.4

Abstract

The further processing of coconut shell pyrolysis into liquid smoke has been developed in recent years. However, the common technology by directly condensing the smoke has many impurity compounds which decreases the yield of liquid smoke produced. Hence, in this study the cyclone separator was applied to increase the quality of physicochemical content in coconut shell-liquid smoke (CS-LS) grade C. The physical parameters analyzed were yield, pH, density and color. The chemical parameters was analyzed by GC-MS. The result showed that CS-LS processing with cyclone separator was able to increase the total yield into 3.33%, with better color, pH and density compared to the CS-LS produced using common method (direct condensation). The application of cyclone separator was also able to increase the phenolic compounds (97%), alcoholic compounds (92%), cycloalkene compounds (91%) and also decreased the benzoic acid, carbonyl and ester up to 100% compared with common method for CS-LS grade C production.
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.
Appropriate technology application of traditional clove oil production, effort to up-grade quality Musthofa Lutfi; Kusubakti Andjani; Ilhamuddin Ilhamuddin; Hamidah Nayati Utami; Firdiani Nur Afifah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 2 (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.2020.003.02.5

Abstract

In East Java, the production of clove leaf oil refinement is developed by businesses owned by rural people. The processing operation is simple and start-up investment is low. The clove leaf oil manufacturing procedure uses old leaves that fall naturally in the dry season, these are found to be better preserved, mature and environmentally friendly. East Java rural distillers use a single boiler for steam, water and raw materials in order for the investment costs to remain low. This study aimed to research the use of appropriate technology for the clove leaf distillation process and how to increase clove oil both in yield and quality. Two different tests were conducted; introducing a leaf crusher as a raw material and replace the old chamber material with stainless steel. There are three grades of raw materials; rough leaves, smooth leaves, and non-crushed leaves. After the clove leaves were crushed, they are distilled in the new stainless steel boiler with an aim to compare the oil yield and quality. The result from the crushed leaves treatment indicates there are different volume condensates produced from the same volume of raw materials, 128.2 litres from smooth grade and 117.2 litres from rough grade leaves. The highest percentage of clove oil (15.07%) results from rough grade crushed leaves. By replacing the chamber material with stainless steel positively affects the brightness of the clove oil. In conclusion, these two tests, to improve appropriate technology for clove oil production, can increase both yield and oil brightness, and subsequently improve the competitive advantage and future aspiration of the 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.
The effect of adding rice straw charcoal to the processing of bio-pellet from cacao pod husk Retno Damayanti; Sandra Sandra; Novita Riski Nanda
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 2 (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.2020.003.02.6

Abstract

Cacao pod husk and rice straw charcoal are potentially transformed into bio-pellet because of their high calorific value. Cocoa pod husk and rice straw charcoal has a calorific value of 4974.837 cal/g and 3569.837 cal/g, respectively. This research aimed to identify the effect of variations in particle size and in the addition ratio of rice straw charcoal on the calorific value of bio-pellet. Randomized block design factorial were employed in this study with factor of the addition ratio of rice straw charcoal and cacao pod husk (i.e.  0%:100%, 20% : 80%, 40% : 60%) and the particle size (i.e. 20, 40, 60 and 80 mesh). The results showed that rice straw charcoal addition resulted bio-pellet with the calorific value of 4111.93 – 4706.57 cal/g, and fulfill the SNI of bio-pellet (SNI 8021-2014). The treatment with addition of 100% cocoa pod husk and 80 mesh particle size generated the superior quality of bio-pellet. The findings confirmed that addition of rice straw charcoal did not enhance the energy potential (i.e. calorific value) of the bio-pellets, hence it is unfavourable option.
Energy bill and CO2 emissions of white corn (Zea mays) production systems of Calbayog, Samar, Philippines Archie Lauderes
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 2 (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.2020.003.02.1

Abstract

Low production in white corn is usually encountered by many farmers due to the reduction of production areas, incidence of pest and diseases, soil degradation in terms of fertility and acidity and climate change. As the world population continues to expand, there is greater pressure on resources essential for food production, including fossil energy. Hence, quest for additional calorie food sources that will require less energy and less water are needed. Data in this study were gathered using formal survey questionnaire to account the energy bill, CO2 emissions, and identify the high consuming practices in all production stages of corn. Under the farming conditions of Calbayog, Samar, at the energy audit analyses showed that white corn had 2,822.43 Mcal or 247.28 Liter Diesel Oil Equivalent (LDOE) which emits 978.12 kg of CO2 per hectare. 
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.

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