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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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Chemical synthesis mono- and diacylglycerol from palm stearin-olein blend using continuous high shear stirred tank reactor Elma Sulistiya; Rini Yanti; Chusnul Hidayat
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.4

Abstract

This research aimed to evaluate the effect of flow rate and processing time on the synthesis of high mono- and diacylglycerol (MDAG) from palm stearin-olein blend using high shear continuous stirred tank reactor (HS-CSTR). Glycerolysis-interesterification was performed at 120 ºC and flow rates of 6, 10, 14, 18, and 22 mL/min. Glycerol:oil ratio, stearin:olein ratio, NaOH concentration, and agitation rate were 1:5 (mol/mol), 60:40 (w/w), 3%, and 2000 rpm, respectively. The result showed that flow rate significantly affected MDAG concentration and the product's physical characteristics. The highest MDAG was obtained at a flow rate of 6 mL/min. MDAG concentration, slip melting point (SMP), melting point (MP), hardness, emulsion capacity, and stability were 60.36 ± 1.61%, 42.3 ± 0.01 ºC, 43.3 ± 0.06 ºC, 6.04 ± 0.32 N, 87.6 ± 1.75 % and 91.8 ± 2.99 % respectively. An increase in residence time, which means flow rate decreased, increased MDAG, SMP, MP, hardness, emulsion capacity, and stability of the product. Processing time did not significantly affect MDAG concentration and the product's physical properties. It means that acylglycerol concentrations and physical properties of the product did not fluctuate significantly during the process. Thus, it confirmed that the continuous process was stable and reached a steady state throughout the process.
Physicochemical characteristics of pulsed electrical field–sterilized sugarcane (Saccharum officinarum L.) juice with added ginger extract Arie Febrianto Mulyadi; Sucipto Sucipto; Sumardi Hadi Sumarlan; Dina Wahyu Indriani; Rafika Arofatul Lama’ah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.6

Abstract

This study aimed to investigate the effect of the voltage of the pulsed electric field (PEF) and ginger extract concentration on sugar cane juice's physicochemical and organoleptic quality. The experiments were carried out at voltages of 20 kV and 40 kV, and ginger extract concentrations of 2, 4, and 6%. The PEF with 40 kV and 6% ginger extract concentration resulted in the most efficient microbial reduction by 99.54%. Sugarcane juice has a total number of microbes of 3.7x103 CFU/ml, antibacterial activity 1.48, pH of 6.26, total solids dissolved of 20.5 °Brix, a viscosity of 4.67 Cp, reducing sugar of 2.17%, brightness of 24.4, redness of 7.17, and yellowness of 8.1. The combination of pulsed electric field and ginger extract addition can preserve the shelf life and maintain sugarcane juice quality. The higher the PEF voltage and ginger extract concentration, the longer the quality of the sugarcane juice can be preserved.
Application of objective matrix to improve performance green supply chain management Riska Septifani; Ardaneswari Dyah Pitaloka Citraresmi; Galuh Melisa Emaradina
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.1

Abstract

The eucalyptus oil factory (PMKP) Sukun Ponorogo is an industry with complex supply chain activities, starting from the raw material’s procurement, production processes, distribution, and reverse logistics. Some of these activities may result in environmental problems. Therefore, measurement of its supply chain management (SCM) performance related to environmental conditions is critical. The green supply chain management (GSCM) concept can help the company to assess the supply chain's performance conditions that could harm the environment. This study aimed to assess the current SCM and measure its performance, as well as to evaluate the potential implementation on GSCM in the PMKP Sukun Ponorogo.  The analytical network process (ANP) was used in this study, consisting of 36 key performance indicators (KPI) from five categories of plan, source, deliver, make, and return. The study results show that all KPIs from the responsiveness dimension in the deliver category have the lowest weight, thus require priority for improvement. The results of the scoring system using the objective matrix (OMAX) method indicated two KPIs were in the red category (or need improvement), including on-time delivery of raw materials to production site and the rejection rate of raw materials. This study suggested to improve the estimated delivery time for avoiding any delays during the production process. This improvement may support the company to continuously offer on-time production process and product’s distribution.
Green marketing strategy increases the effect of green knowledge on green purchase intention Yunita Hasnah Devina; Roni Kastaman; Efri Mardawati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.7

Abstract

The main objective of this study was to determine the effect of green marketing as a mediating variable on increasing green knowledge variables on increasing consumer buying interest in eco-friendly products. Questionnaires were distributed to 110 Starbucks Coffee consumers in Bandung, which were analyzed by descriptive analysis to describe general characteristics of the respondents. The Structured Equation Model – Partial Least Square (SEM-PLS) analysis was also used to confirm the theory that there is an influence of green marketing variables as a mediating variable on increasing green knowledge on consumer buying interest in green products. The results showed that consumers of Starbucks Coffee in Bandung were dominated by women in their early adulthood who worked as private employees with moderate income. The implementation of the green marketing strategy by Starbucks is expected to maximize customer service in accordance with the description of consumer characteristics with the green marketing strategy  implemented by Starbucks Coffee. The provision of green knowledge that affects the increase in consumer purchase intention of green products can be further improved positively and significantly through the application of green marketing strategies as a mediating variable.
Microencapsulation of orange-fleshed sweet potato (Ipomoea batatas) carotenoid extract by spray-drying with maltodextrin and whey protein concentrates Saefullah Thaher; Sri Anggrahini; Chusnul Hidayat; Hari Hariadi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.2

Abstract

Orange-fleshed sweet potato (Ipomoea batatas) carotenoids were encapsulated in maltodextrin and whey protein concentrates by spray-drying to promote dispersibility in water and looked for the best encapsulant concentration in both encapsulants. The moisture content, wettability, hygroscopicity, color characterization, cold water solubility, and encapsulation efficiency were analyzed for encapsulant concentration of 10%, 20%, and 30% (w/v). The encapsulant concentration of 20% showed the best result with 6.09% moisture content, 11.07 hygroscopicity, 51 s wetting time, 94.50% cold water solubility, and 81.52% encapsulation efficiency for maltodextrin encapsulant. While whey protein concentrates encapsulant gave the result of 6.35% moisture content, 12.44% hygroscopicity, 148.8 s wetting time, 93.13% cold water solubility, and 82.02% encapsulation efficiency. The diffractogram from XRD showed that microcapsule had the amorphous phase dominant and indicated high solubility in water matrix. The microcapsule using maltodextrin encapsulant has smoother and more spherical morphology than microcapsule using whey protein concentrate encapsulant. The color characterization of 30% was lighter, less red, and less yellow than the others based on L*, a*, and b* value respectively. The carotenoid with 20% encapsulant concentration was well encapsulated enough and the addition of more than that did not produce significantly better results.
The potential of spiced tea for health Wenny Bekti Sunarharum; Dego Yusa Ali; Tanalyna Hasna; Azzahramidha Pradichaputri; Adnel Nathaniela Sabatudung; Nadyah Eka Nurizza; Muhamad Ibnu Shidqi Farras; Annisa Aurora Kartika
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.8

Abstract

Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consumer acceptance due to its functional benefits besides flavour. The use of spices in tea is widely applied not only to add flavour, but also to increase its functional value. Various bioactive components contained in spices can be used as fragrances, flavour enhancers, preservatives, and natural colouring. This review explores the potential benefit of adding spices into tea (Camellia sinensis) to enrich previous studies on tea and to support development of Camellia sinensis-based tea in Indonesia.
Eco-friendly production of silica particles and fertilizer from rice husk, rice straw, and corncob wastes Rafiq Usdiqa Maulana; Sania Isma Yanti; Riyanti Zhafirah Makrudi; Tunjung Mahatmanto; Untung Murdiyatmo
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.3

Abstract

Agroindustrial wastes represent a rich and underutilized source of valuable minerals. Because the amount of biomass wastes generated by the agroindustry is increasing and the demand for sustainability is arising, there is a growing need for improving agroindustrial waste utilization and valorization. One of the major industrial interests has been obtaining silica from biomass wastes. The synthesis of silica from agroindustrial waste materials typically involves the use of high energy input for calcination or incineration and chemicals for extraction. To reduce energy consumption and chemical waste generation, we modified a sol-gel method to yield a by-product that can be used as a fertilizer. High purity silica was obtained from rice husk (95.1%), rice straw (91.4%), and corncob (95.9%). The silica particles were amorphous and white in color. The mean diameters of the silica particles obtained from rice husk, rice straw, and corncob were 72.4, 68.1, and 52.9 µm, respectively. The acid waste generated from the process was neutralized to yield potassium chloride. This by-product had mineral contents that could be used for inorganic fertilizer. In addition to supporting sustainability, the development of agroindustrial waste utilization methods is important for the establishment of inexpensive processes that are adaptable for large-scale manufacturing.
Influence of water hardness on functional and sensory quality of cold infused robusta coffee leaf tea Kiki Fibrianto; Sudarminto Setyo Yuwono; Devy Sekarlianty
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
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.2022.005.02.9

Abstract

Cold infused technique is one of the brewing methods that potentially able to preserve coffee leaf tea functional properties. It is mainly attributed to the absence of heat treatment during its processes.  However, without involving heat, the sensory quality of cold brewing tea is generally weak. To overcome this issue, it was hypothesized that water quality used for the brewing is important to govern optimum functional properties of Robusta coffee leaf tea and at the same time to maintain its sensory quality. In this current study, Response Surface Methodology (RSM) was applied by implementing Box-Behnken Design (BBD) to optimize both total phenolic content (TPC) and antioxidant activity by modifying length and temperature of cold brewing as well as its water and coffee leaf powder ratio.  There were 3 different commercial drinking water used for brewing to represent 3 different hardness level of water. All optimum brewed coffee leaf tea was then sensorially evaluated by Rate All That Apply (RATA) method. It was found that level of water hardness is positively correlated to TPC but negatively correlated to brewing temperature as well as water and coffee leaf powder ratio. It was also found that the higher level of water hardness, both fruity and marine aroma tended to be more intense (p-value<0.05). Meanwhile the lower level of water hardness tended to enhance sweet aroma and astringent mouth-feel (p-value<0.05) of cold infused coffee leaf tea.
Sensory characterization of unpeeled robusta coffee at different roasting temperature and time Kiki Fibrianto; Harijono Harijono; Syaiful Adnan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Unpeeled coffee is a traditional post-harvest coffee production method with minimum waste. However, its sensory quality is relatively inferior compared to the peeled coffee beans. The sensory characteristics of unpeeled coffee can be optimized after the natural drying process by determining the roasting temperature and brewing technique to improve sensory preferences on several attributes tested, such as sweetness, bitterness, sourness, and grassy flavor as roasting and brewing are two major processes for developing coffee flavors. The beans were pre-treated by natural sun-drying as well as oven drying. A Central Composite Design on Response Surface Methodology was used to optimize the roasting temperature within the range of 179oC and 221oC and the roasting time within the range of 10 to 20 minutes for the optimum bean’s moisture content (%). The best-unpeeled coffee beans were obtained after three weeks of natural drying (approximately 28oC on average) and roasted at 221oC for 16 minutes. At this stage, the preferences for French-press brewed coffee were the highest, especially for the sweetness attribute. This might be supported by the fact that 2-methyl-5-hexen nitrile and 3-methyl-4-penten-1-ol were identified on GC-MS as the dominant detected volatile compounds.
Optimization of peppermint (Mentha piperita L.) extraction using solvent-free microwave green technology Delita Kunhermanti; Mahfud Mahfud
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Peppermint varieties indigenous to Europe and the Middle East are now widely cultivated in various regions, such as Indonesia. Peppermint is the main species of natural raw material in producing peppermint essential oil for its applications in the pharmaceutical, perfumery, and food flavour industries. The main challenge of extracting essential oil lies in optimizing different efficient and sustainable techniques for that proposed conventional extraction, which is usually based on high temperatures for a long time. Alternative green extraction techniques have emerged, such as those based on microwave-assisted extraction. In this study, solvent-free microwave extraction (SFME) has been applied to extract essential oil from Mentha piperita Linn, and response surface methodology (RSM) was selected to evaluate extraction conditions. The optimized variable parameter was microwave power (150-450 Watt), feed-to-distiller volume (F/D) ratio (0.08-0.12 g/mL), and particle size (0.5-1.5 cm). The optimum yield obtained was 0.6937% under operational conditions with 450 Watts of microwave power, 0.1 g/mL of F/D ratio, 1cm of particle size, and an extraction time of 60 minutes.

Page 8 of 13 | Total Record : 124

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